I (Heather) think I’ve told you: Breakfast is one of my favorite meals of the day, and I love eggs. I love them fried, scrambled, poached, baked—any way you can think of. It’s most interesting and fun to mix up whatever vegetables are available in the refrigerator. This is a simple and tasty egg bake, even though it was crafted with leftover ingredients. Make it anytime for grab-and-go weekly breakfasts, for brunch, or even breakfast for dinner! We hope you enjoy it.
Roasted vegetables are some of my favorite side dishes, especially at wood-grilled restaurants where the vegetables are both roasted and smoky. It’s no secret on this blog that we are crazy about Brussels Sprouts. While they’re great on their own, a slow roast with seasoning is a treat.
These Roasted Mustard Brussels Sprouts are great on their own sprinkled with sea salt, or paired with the protein of your choice. We think you’ll love this recipe and hope you’ll add it to your meal plan this week.
Browsing the halls of Whole Foods, or other natural markets, we’ve often come across Miracle Noodles, which seemed weird and probably out of science fiction. For those of you who are unaware, these “miracle noodles” are actually Shirataki noodles or yam noodles, and advertise as EVERYTHING-free: gluten, soy, carbohydrate, and calorie. Sounds too good to be true, right? While they work for us on occasion, they’re probably not the best everyday staple. Sarah Ballantyne did a write up on the subject recently, and I recommend it as a good primer on the noodles and their potential up- and downsides. That having been said, we picked these up on a whim and decided to make a sauce to try them.
Amatriciana sauce is an Italian pasta sauce traditionally made with cured ham, cheese, and tomatoes. We’ve taken some liberties with the recipe, including basil, red pepper flakes, and always more garlic than you might find in other recipes. If you tolerate cheese, feel free to use a high quality parmesan to top your pasta and sauce, and feel free to substitute these miracle noodles for something more up your alley, like homemade zoodles or sweet potato noodles. However you choose to serve this sauce, we think you’ll enjoy it. Also, if you sign up for Butcher Box, you can get a free pack of paleo bacon delivered to you to make this recipe!
Months ago, there was outrage and chaos when the internet suggested we add peas to guacamole. We might have a similarly sacrilegious recommendation when it comes to pesto. Pesto, traditionally defined, is: pesto ˈpestō/, noun, a sauce of crushed basil leaves, pine nuts, garlic, Parmesan cheese, and olive oil, typically served with pasta. We’ve made some different pestos in the past, and you can find them here on the blog, but this version is a bit more controversial.
First, we’ve added clove. Basil and clove might sound like a strange combination, but the sweet and spice of each play off of each other really well. Also, we’ve substituted pine nuts for raw cashews. We completely skipped the cheese, and instead added a ripe avocado. You heard it here, folks. Avocado added to pesto is absolutely amazing. It makes for a creamy sauce that is to die for. Follow the recipe below and you’ll see how to make it yourself.
Picadillo is a dish made with ground beef, tomatoes, and spices. Popular in many Spanish-speaking countries as well as the Philippines, this take on using minced meat is a flavor-filled option. The addition of green olives and raisins is something I would have never expected to work (like I felt about the sauce for my mom’s cocktail smokies), but was gladly proved wrong. You’ll enjoy this picadillo on its own, with cauliflower rice, or even mixed up into leftovers with eggs or additional sautéed greens.
We were inspired to do this recipe by the ground beef from Butcher Box in our freezer. Butcher Box is a 100% grass-fed meat subscription service. It’s an excellent way to get quality, healthy meat delivered to your door without breaking the bank or investing in a chest freezer. (Learn more here!) We typically just use ground beef to make chili or burgers, but we wanted to do something new with this grass-fed ground beef. We hope you will check out the Butcher Box website, get some great quality meats, and enjoy this recipe!