Mexican Sweet Potato Salad

One of my favorite things in life is to turn on some music, sip on a refreshing adult beverage and cook up a hearty meal using fresh ingredients. It's like therapy for me. Seriously. 

Mexican Sweet Potato Salad

1 lb ground bison, grass-fed
1/2 yellow pepper, diced
2 cloves of garlic, minced
1/4 yellow onion, minced
1 zucchini, thinly sliced
1 summer squash, thinly sliced
1 tomato, diced
1 large handful of kale, chopped
1 large sweet potato, chopped
1 avocado, diced
Dash of ground pepper
Pinch of sea salt 

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Method: 

Begin to brown the bison in a large skillet, add in clove of garlic and onion and saute. Add in the sea salt and pepper. While the bison is cooking, chop up your sweet potato and steam for about 12 minutes.

Add in the remaining ingredients to the bison and cook until the bison is cooked to your liking and the vegetables are tender. 

Serve with the diced avocado.

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Now, I went light on the seasonings because I was just excited about the fresh ingredients but you could jazz it up with some oregano, chili powder, cayenne etc...

Serves 3-4 (or...leftovers...)

And with the those leftovers, just toss over some romaine and eat cold ;) Yum! 

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My new beverage of choice... 

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Zipang

is the greatest thing since sliced bread IMO (gluten free sliced bread that is ;)). Seriously incredible. It tastes almost more like brew than a wine. I could go on and on about it, so you'll just have to try it. Not sweet, super refreshing AND gluten/sulfite-free. Aaah....

Enjoy ;)

-AEB

Baked Haddock & Veggies

Haddock is one of my favorite types of fish. It's similar to cod (another favorite), with a slightly different taste.

haddock.jpeg

Both haddock and cod are mild in flavor (in my opinion), so they can be paired with just about anything. 

Baked Haddock & Veggies

For the fish

1 haddock filet (I can't recall the weight on this one but it was a healthy size. Try to get fresh/wild-caught)
Dash of thyme
Dash if turmeric
Pinch of sea salt
1/2 tbls EVOO

Method:

Rub the fish (the side sans skin) with EVOO and your seasonings.

Bake on parchment paper at 400 for about 12-18 minutes or until done. The fish should be white, moist and easy to pull apart with a fork.

For the veggies

1 carrot, very thinly sliced
1 parsnip, very thinly sliced
Small bunch of broccolini, chopped
1 fennel bulb, thinly sliced
1/2 of a leek, thinly sliced
1 zucchini, chopped
1 basil leaf, chopped
2 tbls EVOO

Method:

Toss the veggies in the EVOO.

Bake on parchment paper at 400 for about 25-35 minutes or until tender. Stir half-way through and add the basil.

Such a light and satisfying meal in the summer heat.

Enjoy! ;)

-AEB

Eggs, Potatoes & Sausage, An Irish Brekkie

So, I am Irish (I'm a mutt but there is Irish in there. Hence the Bailey ;)) and I do love potatoes. And sausage. Why don't I do this more often? Because I'm infatuated with pancakes probably...

Irish Brekkie.jpeg

Anyway, this breakfast just kind of happened. I had some leftover potatoes and then remembered that I had some chicken sausage I needed to use up so it was the perfect combination.

I am not a fan of any store-bought breakfast sausage right now because they are all so heavily processed but there are others that are not advertised as breakfast sausage that will certainly do the trick. The ones I've been getting are Al Fresco with spinach, garlic and fennel seed. Delicious (all natural and a gluten free casing).

This was a definite make again, especially after a run and before a hike (I know I'm working on the whole calm down and relax thing.

I looooove being Irish ;)))

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Love my hiking days...

Eggs, potatoes and Sausage, An Irish Brekkie

2 eggs, organic cage-free
Serving of previously steamed russet potatoes*, diced
Dash of turmeric
Sprinkle of sea salt
Dash of fresh parsley, minced
Dash of fresh fennel fronds, minced
1 chicken sausage link, diced

Method:

Soooo EASY! I used two separate pans so that i could prepare my eggs over-easy (yolk popped), but you could toss it all into one (coat with EVOO) and do a scribble.

Prepare your eggs as you'd like, add in the turmeric.

Heat up the chicken sausage and potatoes with parsley, sea salt and fennel fonds.

I also had some blueberries. I may have been hungry...

* For nightshade-free, substitute russet potatoes for sweet potatoes

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Enjoy ;)

-AEB

Roasted Pork Tenderloin with Acorn Squash and Leeks

Despite it's lengthy title, this dish was actually very easy. A few steps for a downright delectable meal (my ego is a tad big on this one... It really was fantastic...)

pork tenderloin.jpeg

Roasted Pork Tenderloin with Acorn Squash and Leeks

For the Pork:

1 pork tenderloin (free-range, grass-fed)
Dash of sea salt
Dash of ground pepper
Dash of garlic
Sprinkle of rosemary
~ 3-4 tbls grapeseed oil

Method:

Heat the grapeseed oil on medium (enough so that the pan is coated with approximately .5 cm in a medium-sized skillet)

While the oil is heating, pat the tenderloin dry and cut off any excess fat, then rub with the seasonings.

Place the tenderloin in the oil and sear for about 2 minutes on each sides (4 sides). I cover mine while I sear.

pork tenderloin 2.jpeg

Roast on a glass dish at 425º for about 15 min or until the center is 155, allow to sit for about 10 minutes. It will continue to cook to about 160z

For the veggies:

Cut the acorn squash in half (lengthwise), scoop out the insides, score and put a light coating of grapeseed oil on the flesh. Roast on parchment paper, flesh-side down for 45 minutes - 1 hour depending on the size of the squash.

Cut a bell pepper (I used yellow)  in half and remove seeds.

Thinly slice a leek, rub some grapeseed oil on the pieces and place underneath the bell pepper. Roast at 400º for 10 minutes and 425º for 10 minutes.

The order in which you do things is up to you but it worked out perfectly for me to roast the squash, then add the tenderloin in the oven and then the pepper and leeks (I was worried about turning the temperature up to 425 º on the pepper and leeks but it was great).

Drizzle the veggies with  100% pure maple syrup. I also sprinkled with turmeric.

Wow. (I know the humble thing, but this really was delicious).

Serves 2-3 people (or one and wicked awesome leftovers).

Gorham Trial, Acadia National Park

Gorham Trial, Acadia National Park

Enjoy (after a nice long hike...;))

-AEB

Truffle Roasted Acorn Squash with Fennel, Parsnips, and Kale

WOW

It has been a LONG time since I have put out a recipe post. Whew! What an experience the past few months have been! Amazing journey's, incredible learning's and enchanting healing gifts along the way.

With my move to Maine and recovery fromMy Battle with Orthorexia, the space and time to come up with new recipes AND write about them has not come about until now. 

Anyway, this meal was thrown together (typical Ashley-style with no real planning involved ;)) and turned out to be FANTASTIC!

Acorn Squash and Veggies.jpeg

Truffle Roasted Acorn Squash with Fennel, Parsnips, and Kale

1 acorn squash
1/4 large fennel bulb, sliced
1 large handful of kale, broken into bite-size pieces
2 parsnips, thinly sliced
1-2 tbls EVOO
Drizzle of white truffle oil
Dash of ground pepper
Dash of turmeric

Method (this can all be done in the same casserole dish):

For the acorn squash

Slice the acorn squash in half (lengthwise), score with a knife and massage some EVOO into the flesh. Bake at 400° on parchment paper (face down) for 60 minutes.

For the parsnips

Massage some EVOO into the parsnips, season with the ground pepper and toss in with the acorn squash at 400° for 40 minutes, flipping halfway through (so put in when the acorn squash is 20 minutes in).

For the kale

Massage some EVOO in the kale leaves and toss over-top of the parsnips for 20 minutes (so 40 minutes into the acorn squash cook-time).

For the fennel

Massage some EVOO into the fennel, sprinkle with some ground pepper and then wrap with parchment paper. Lay the wrapped fennel in with the vegges and bake for 20 minutes (when you put the kale in).

Drizzle some truffle oil on the parsnips and kale and sprinkle the turmeric on the acorn squash.

Ummmm WOW (again), SO delicious! This made enough for two so I had it two nights in row. Yeehaw!

Enjoy ;)

-AEB

Homemade Mustang Bars

Umm... wow. Yum. Yum.Yum. For real. This is some serious goodness. I am typically a 'one is enough' gal but these had me reaching for another one immediately after my first one. And so it began...

I am calling these 'Homemade Mustang Bars' because I got the idea from Paleo Treats. Note, I have not actually had their 'Mustang Bars.' And call me crazy, but I'm not going to spend $45.00 for 10 bars. But they looked interesting, so I looked at the ingredient list and made my own (omitting the almond flour and adding macadamia nuts). Obviously, I have no idea the portions that they used to make theirs so I basically did mine based on experience and what I had on hand.

homemade mustang bars.jpeg

Homemade Mustang Bars

1/3 cup pumpkin seeds, lightly salted
1/3 cup (crunchy) almond butter
1/3 cup raw walnuts, crumbled
1/3 cup unsweetened coconut flakes
1/4 cup raw macadamia nuts
1/4 cup raisins
2 tbls vanilla
3 tbls honey
1/3 cup coconut oil (melted) 

Method

Well, my food processor is still taking some time off so I mixed this together by hand. Simply add all of the ingredients in one by one in the order that it is listed above, mixing the melted (30 seconds will do) coconut oil and honey in last. 

Form bars and wrap in cellophane and store in the fridge. 

Yields ~ 8 bars  

Now, having had these, I will say I would definitely pay $4.50 for one bar. So, mad props to Paleo Treats

I need another word for YUM... 

Enjoy ;)

-AEB

Prosciutto and Goat Cheese Veggie Bowl

You all know that I love kitchen experiments. Especially where prosciiutto and veggies are involved. And again, I struggled with a title as there is a lot going on in this dish BUT the good news is that there are so many variations that you can do here. Pick and choose your additions ;)

BTW, have you all heard of the Playing For Change Foundation? I am so head-over-heals for this effort. It warms my soul to the core. Give this one a listen. Anyway, here's what's going on in this dish...

Prosciutto and Goat Cheese Veggie Bowl

1 butternut squash, peeled and cubed
1 zucchini, peeled and sliced
Handful of kale (I used red kale), chopped
1 tbls scallion, minced
Dash of garlic powder
Dash of ground pepper
Pinch of sea salt
1 slice sharp goat cheese, diced
3 slices prosciutto
~ 2 tbls EVOO

Method:

Drizzle some EVOO on the cubed butternut squash, add some seasoning and bake at 400° for 30  minutes (turn half-way through). Drizzle the remaining EVOO on the zucchini, kale and scallions and add right over-top the butternut squash (flip over the squash first). Bake at 400° for 10 minutes.

Give everything a healthy stir and then add the prosciutto over-top everything else and bake at 400° for another 5 minutes.

Cut/tear up the prosciutto so that it is mixed throughout and then add in the goat the cheese.

prosciutto bowl.jpeg

Stir and serve ;)

Serves ~ 2

YUM!

Enjoy ;)

-AEB

Salmon, Broccolini & Sweet Potato Medallions

Oh, how I love Pinterest. What a brilliant social phenomena. I found this post on Sweet Potato Medallions and proceeded to make them that night.

I had some wild caught salmon and broccolini which sounded like a nice pairing, so that is what I did.

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Salmon, Broccolini & Sweet Potato Medallions

For the salmon: 

1 wild caught salmon fillet
Drizzle of EVOO
Splash of lemon juice
Pinch of sea salt
Pinch of ground pepper
Dash of garlic powder

Method:

Rub all ingredients on the salmon fillet, place in parchment paper (uncovered) and bake at 425° for about 20 minutes or until the salmon is done to your liking.

Note, you can bake this while the sweet potatoes are baking as it's the same oven temperature ;)

For the sweet potatoes:

(Adapted from PaleoAloholic)

1 sweet potato, thinly sliced
2 tbls coconut oil
Dash of rosemary (I used dried)
Dash of chives (I used dried)
Dash of garlic powder

Method:

Rub all ingredients on the sweet potato medallions and bake on a glass baking dish at 425° for 12 minutes, flip over and bake for another 12 minutes. 

For the broccolini:

1 bunch of broccolini 

Method:

Steam :)

salmon dinner.jpeg

Serves ~ 1-2

Fantastic meal all around. And will be making those medallions often.

Enjoy ;)

-AEB

Product Review: Artisana Butters

Artisana! I even love to say their name. I had the pleasure of trying out some samples from Artisana recently and... I am certain I will be finding room in my kitchen for more Artisana products. 

Now, for these heavenly lil' packets...

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Cashew Butter: The cashew butter is almost like a frosting. Not in sweetness but in the buttery, smooth texture. This could be used for various frosting or cream cheese replacements. Loved it.

Almond Butter: I eat quite a bit of almond butter and loved this one because it is simply raw almonds. Many other almond butters have other  ingredients such as salt and cane sugar. There are SO many uses for almond butter. I like to enjoy just by itself or with a banana or apple. Yum :)

Cacao Bliss: OK- not sure this needs much of description. Cacao Bliss is bliss. Seriously. Delicious.

Macadamia Butter: I LOVE this butter. So good. I have made my own macadamia butter in the past theirs has cashew butter in at as well (here is why) which makes it super creamy. I enjoyed this plain but macadamia butter can be used in various recipes to replace cheese (especially ricotta), cream cheese or frosting.

Pecan Butter: Well, I love pecans to begin with but this butter was fantastic. I like to enjoy this one by itself but could be added to so many different foods... Perfect...

My favorite? 

If I had to choose, I may choose the pecan and macadamia....together... A wonderful bit of mother nature. 

Perhaps the best attribute to Artisana products is that their ingredients are completely natural and simple. The butters have few ingredients and often just one. Purely simple and natural :)

Discover more about Artisana here.

Enjoy! 

-AEB

Elk Veggie Bowl with Roasted Cauliflower

Sometimes I have such a difficult time coming up with titles. I toyed with the idea of calling it a variation of 'kitchen sink' because that's pretty much what I did. Had the elk burger, looked in my fridge and cabinets and decided to throw this concoction together.

It just so happened that it tasted quite delicious ;)

Elk Veggie Bowl with Roasted Cauliflower

For the Elk Veggie Bowl

1 lb ground elk
1/2 tsp ground sage
Dash of cayenne
Dash of cinnamon
Dash of cumin
Dash of ground garlic
Dash of ground pepper
1/4 yellow onion, diced
Handful of spinach
1 sweet potato, chopped

Method:

In large skillet, saute the onion in EVOO until it starts to turn translucent. Add the elk meat with the seasonings. While that is cooking, steam the sweet potato (about 15 minutes), in the last 3 minutes, add in the spinach to steam that as well). Add the sweet potato and spinach to the elk meat.

For the cauliflower: 

1 head cauliflower florets
Dash of ground pepper
Dash of sea salt
Dash of ground garlic 

Method:

While you are cooking the Elk Veggie Bowl, coat the florets with some EVOO and rub the seasonings on. Roast at 425° for 15 minutes, flip over with tongs and roast for about another 15 minutes or until you start to see a golden crisp.

Add the cauliflower to veggie bowl and consume ;)

elk bowl.jpeg

Serves ~ 2-4

When I eat red meat, I prefer game. Especially elk. Thank you to my gracious family for providing me with some fresh game meat.

Of course, this could be done vegetarian or with another meat as well. 

Enjoy ;)

DAMY'S Strawberry Lemonade Two Bite Muffins (GF)

Another rock-star DAMY recipe. I tweaked the ingredients a bit but the credit still goes to her. Thank you kindly ;)

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DAMY'S Strawberry Lemonade Two Bite Muffins (GF)

2 cage-free organic eggs (separated)
2 tbls honey
1 tsp vanilla
2 cups almond meal
1 tbls fresh lemon juice
1 tbls lemon zest
2 cups finely diced fresh strawberries
Pinch of sea salt
2 tbls grapeseed oil
1/2 tsp baking soda
1 tbls apple cider vinegar

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Method

In a small bowl whisk together the egg whites until they begin to turn white but not frothy, set aside. In a large bowl combine the egg yolk, honey an vanilla. Add in the almond meal, lemon zest, lemon juice and strawberries. Mix well and then add in the salt and grapeseed oil. Once ingredients are well incorporated, add in the baking soda, apple cider vinegar and fold in the egg whites. Stir well until a nice dough forms. 

Grease tins with grapeseed oil and fill each tin about 3/4 full. Bake at 350° for about 25 minutes. 

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Yields ~ 10 small muffins 

Enjoy (with some tea while watching Grey's Anatomy... ;))

-AEB

Fig, Macadamia, and Cacao Balls

Well, my food processor may be broken ( ;((( ) but that will not stop me from experimenting with different homemade balls! Yes, I know, my sister has reminded me that the names of these tasty treats are not ideal. But I looked up synonyms to 'ball' or 'balls' and I assure you, there is no better word. Let me know if you find one...

I didn't have dates which is what I typically use for homemade bars/balls but had exactly 15 dried mission figs. And my mission was to make something simple and delicious.

Mission accomplished.

Fig, Macadamia, and Cacao Balls

15 dried mission figs
1/4 sunbutter
1/4 macadamia nuts
1 tbls raw cacao
Dash of cinnamon

Method:

Well, if you do have a food processor, throw all of the ingredients in and let it do its thing. If not... use a spoon and knife to chop all of the ingredients together.

Roll into desired shape. Wrap in cellophane and store in the refrigerator.

Yields ~ 5 small balls

fig balls.jpeg

Enjoy ;)

-AEB

Chevre Goat Cheese Stuffed Dates

OK, I know that I post some easy recipes but I'm telling you, this may be the easiest AND was a big hit at a dinner party.

So, I'll get right on with it...

Chevre Goat Cheese Stuffed Dates

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2 packages of Medjool dates, pitted (any kind of date would work)
2 packages of chevre goat cheese crumbles

This was for a large group so you could cut the amount down to suit your needs.

Method:

Slice the dates down the middle, stuff with the goat cheese crumbles (I used a very small spoon to do this) and serve ;) Store in the refrigerator if you make ahead of time.

I must admit, these were quite heavenly... 

Enjoy ;)  

-AEB

Citrus & Avocado Kale Salad

I'm a little obsessed with kale salads these days. Cooked, raw, breakfast, lunch, dinner - I really haven't come across a time when I didn't want to add some kale. BUT, I will say that it if it is not cooked/sauteed, I need for the leaves to finely chopped so that it gets mixed in with all of the other flavors. I certainly don't eat raw kale plain. And I don't know many that do.

Anyway, I'm also obsessed with 90s music lately. Like a lot. I've been listing to Alice In Chains, Pearl Jam, Red Hot Chili Peppers, Mad Season and Everlast all week. Awesome. Here, you can listen to What It's Like (1998) while you read this post (adult content fyi).

OK, annnnyway, below is one of my kale concoctions from this week that ended up being super delicious and found its way into my lunch... three different times.

Citrus & Avocado Kale Salad

Small handful of kale, finely chopped
1/2 green apple, finely chopped
1 blood orange (you could also use 1/2 of a grapefruit or another type of orange)
1/2 avocado, chopped
1 small slice sharp goat's cheese, diced*
1 tsp scallion, diced
1 small carrot, shredded
Few macadamia nuts

Method:

Yes, just throw it all together. I make mine in the morning which is great because it allows all of the flavors to soak in to each other. 

citrus salad.jpeg

*Omit goat cheese or replace with Almond Cream Cheese for a vegan option

YUM!

Enjoy ;)

-AEB

Goat Cheese & Butternut Squash Scramble

Hellllllllooooooo brekkie ;)))

My favorite time of the day, and my favorite meal of the day. A heavenly combination. And so is the recipe below. Delicious.

I'm pretty stoked that tomorrow is Saturday and I have all the ingredients to make this again. Yay ;)))

Goat Cheese & Butternut Squash Scramble

1/2 tbls coconut oil
2 eggs, organic/cage-free
Handful of spinach
Splash of almond milk (~ 3 tbls)
Pinch of chives (I used dried)
Pinch of rosemary (I used dried)
1/4 previously cooked butternut squash, diced
1 small slice of hard goat cheese, diced

Method:

Quite simple :) Heat a small skillet on low-medium, whisk together all ingredients and scramble. Done ;)

I paired mine with some fresh blueberries, strawberries and mint.

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I love weekend brekkie... 

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Enjoy ;) 

-AEB

Perfect Prime Rib

Perfect?

Yes, as a matter of fact, I found this to be perfect. And it was my first one. I know, still working on that humble thing.

So, it was Christmas morning at the Telluride House and while the others hit the slopes, I hung back to relax as I was still recovering from surgery, so I volunteered myself to take care of the prime rib so Dad could ski with the others.

Before he left, my Dad sent me a link (here) so that I had some direction for this very large, very expensive hunk of meat.

Perfect Prime Rib

1.10 lb Prime Rib
3 tbls of 3 different varieties of salt ( I used fine sea salt combined with 2 different course salts)
1 tsp ground black pepper

  • Remove the meat out of the fridge about 20 minutes prior to preparing. Pat down with a paper towel and let sit.
  • Preheat your oven to 500°  (turn your oven fan on as it will likely smoke a little being this high)
  • Mix the salts and pepper together and apply to the prime rib. Ensure all areas of meat are covered. You will need to do this several times. Allow some it to fall off so that it's not overwhelming.
  • Place the prime rib on a roast rack.
  • Roast at 500° for 15 minutes. This part is super important in getting the well-known outside of a prime rib to be...well, like a prime rib. 

The rest will depend on your desired done-ness for the meat. That same article outlines cook-times according to how well-done you would like it. In prime rib... I would not recommend well-done. Ever.

I chose medium (internal temperate 140-145°) to accommodate all preferences, so here is what I did:

  • Turn oven down to 250° 
  • Baste every 30 min. Checking internal temperature about an hour in. 
  • Continue to baste and roast until prime rib reaches 130°
  • Remove from oven and cover with foil and a towel until you are ready to serve
  • It will continue to cook for about 30 minutes, making it around 140° - 145°
perpect prime rib2.jpeg

Yep, perfect.

And, for the rest of our 2012 Christmas Dinner...

Hearts of romaine, sweet peppers, carrot, cucumber, dates, pumpkin seeds and pistachios, slow-simmered Sweet potatoes (no seasoning), and Plain & Simple Oat Bread

prime rib dinner.jpeg

Beautiful meal for my beautiful family... Love.

Enjoy ;)

-AEB

Chevre-Macadamia and Fig Kale Salad

I'm not sure why I didn't put all of these ingredients together once before. It really is fantastic. Each bite has amazing flavor. I've had it four days this week for lunch and I am not tiring of it. Though I have made it a bit different each time, this one topped my list. And, I have no photo to show for it. 

Chevre-Macadamia and Fig Kale Salad

Handful of kale, finely chopped
1 apple, diced (alternatively you could do 1/2 an apple and 1/2 an avocado, I did this a few times)
1 mint leaf, finely chopped
1/2 small carrot, diced/shredded
Small handful of macadamia nuts
Sprinkle of Chevre Goat Cheese crumbles
1 fig, diced
1/2 tsp scallion, diced
1/2 tsp apple cider vinegar (alternatively you could use lemon juice or omit)

Method:

Toss everything together ;) To ensure you get the full flavor of this salad, I like to shake it up in a container or toss in a large bowl before I eat it. That way the apple cider vinegar gets a chance to do its thing and everything else gets mixed around.

Absolutely invigorating! Love this salad!

Enjoy ;)

-AEB

Venison Sausage with Roasted Veggies

I am a huge fan of most wild game, especially venison. There is something to be said for knowing exactly where your food is coming from. I find great comfort in looking at a package of meat that I pull out of my freezer that has the cut and date hand-written on it, coming straight from my brother's house. And an immense of amount of gratitude toward my brother and his family.

I grew up around hunting and hunters and while I do not hunt my self, I have great respect for those that do. My brother feeds his family with the animals that he harvests. It is not a 'trophy' or a 'game.' Or even a 'sport.'

It is a way of life. 

Brother Jon, November '12

Brother Jon, November '12

Venison Sausage with Roasted Veggies

1 lbs elk/pork breakfast sausage
2 large handfuls of spinach  
1 large sweet potato, chopped into 1/2" cubes
1 small butternut squash, peeled & chopped into 1/2" cubes
1 apple, chopped into 1/2" cubes
~ 2 tbls EVOO

Method:

Roast the butternut squash, sweet potato & apple some EVOO, covered at 400° for about an hour. Flipping and tossing around a bit a few times throughout.

In a large skillet, brown the sausage and add in the spinach. The sausage will likely have enough seasoning to make this dish though you could add more (garlic, sage, pepper, cayenne etc).

Mix everything together and viola! This would be amazing with eggs too... 

venison sausage bowl.jpeg

Serves 2-3

Enjoy ;)

-AEB

Sarah's Brussels Sprouts & Onion Sauté

We felt like we needed another green with our Thanksgiving Feast this year so my sister, Sarah, made one of her specialties, Brussels Sprouts & Onion Saute.

It really is quite simple and one of my favorite dishes that she makes. Thanks Sarah ;)

Alas, I am missing photos of this one too ( I must have been getting hungry. Or lazy)...but I assure you, it was tasty. And added that extra 'green' we needed for our meal. 

Sarah's Brussels Sprouts & Onion Sauté 

1 lb Brussels Sprouts (fresh or semi-frozen)
1 onion, diced
2 tbls coconut oil
1 tsp garlic powder
1 tsp sea salt
1 tsp ground pepper

Method:

In a large sauté pan, heat coconut oil over medium-high heat.  Add diced onion to pan once heated.  You should hear it sizzle.  Slice Brussels sprouts and add to pan.  Stir frequently as to not burn the sprouts.  Cook about 10- 15 minutes or until the sprouts start to caramelize. Add salt, pepper, and garlic powder to taste.  

See? Easy. 

I think I'll be making this dish more or maybe even roasted. Brussels sprouts contain a ton of nutrients including several antioxidants and they contain just as much vitamin C as oranges  in serving with fewer calories. 

Enjoy ;)  

-AEB

Baked Ham

I've been writing the recipe blogs for our Thanksgiving Feast and I'm a bit tired. And this one is really simple. Like silly simple. It's ham. An 8lb bone-in ham.

Baked Ham

1 8lbs ham, nitrite/antibiotic/hormone free

Method:

Bake at 325° (high altitude, 350° otherwise) covered on the bottom rack for 2 hours (or 15 min for every pound).

ham.jpeg

We decided to not glaze this ham as we had so many other items with our feast so, that's it ;)

Enjoy ;)

-AEB