Friday, March 6th, 2015

Yummy Scramble for Lunch Using Leftover Vegetables

Egg Scramble - Good Brain Food

Egg Scramble – Good Brain Food

Here’s a relatively quick lunch I threw together for Kamea.

We eat a lot of eggs (pasture-raised only) in our house, because they give us important nutrients for our brain (and body) – choline, retinol, vitamin E, vitamin D, and more. Oh yeah, they taste delicious, too. In fact, I was dreaming about scrambled eggs when I first considered leaving my vegan life behind and end that chapter of my life.

On this day, I had leftover roasted brussels sprouts (my favorite roasting method here), and decided they’d make a nice addition to an egg scramble.

Eggs are great any time of the day. Proof: I was watching Family Feud the other day and they surveyed 100 people to ask what food is good any time of the day. The answer? Eggs.

Read More »

Similar Posts:

~
Wednesday, March 4th, 2015

Here’s That Seriously Buttered Purple Cabbage Recipe

by Kristen Suzanne in cabbage, gluten free, recipe

 

Seriously Buttered Purple Cabbage waiting for brisket.

Seriously Buttered Purple Cabbage waiting for brisket.

Some of you want to know how I made that buttered up purple cabbage when I featured it in my Big Ass Brisket recipe.

Brisket and purple cabbage - mmmmmm is all I can say.

Ahhhh, cabbage is happy it’s not alone now.

Well, I’m gonna show you today. It’s easy and makes cabbage delicious. We can all use a bit of extra cabbage in our lives, right?

My mother-in-law taught me how to make it for the most part. She was like, “Cabbage. Butter. Pot. Season. Cover. Cook.” Or something like that.

I first tried it at her house on a New Year’s Day some years ago, when she made the annual black eyed peas (new year health wishes) and cabbage (new year wealth wishes). You southerners know the drill.  It was so good I kept going back for more.

Until I was bloated beyond belief. Cabbage can do that. Black Eyed Peas probably can, too.

Read More »

Similar Posts:

~
Saturday, February 28th, 2015

A Salad to Brighten A Dreary Winter: Juicy Refreshing Fennel Orange Salad Recipe

by Kristen Suzanne in gluten free, lemon, paleo, raw dressing, recipe, salad, vegan
Juicy Refreshing Fennel Orange Salad - Ready to dive in.

Juicy Refreshing Fennel Orange Salad – Ready to dive in.

I wrote recently that mom’s backyard is turning into an organic citrus orchard. I also mentioned that one of the things I make from the barrels of citrus she gives me is Fennel Orange Salad.

I decided that name didn’t do the dish justice, so I changed it to Juicy Refreshing Fennel Orange Salad. It’s quickly become a favorite of ours, including Kamea’s. It offers a delightful brightness to a dreary winter with the seasonal citrus and the fabulous fennel. It’s sweet with oranges and savory with little bites of red onion. It’s a salad you should definitely make.

If you need any citrus, we have plenty. ;)

Read More »

Similar Posts:

~
Saturday, February 21st, 2015

OMG EASY Slow Cooker Granola – Yes! SLOW COOKER GRANOLA!

by Kristen Suzanne in ghee, gluten free, recipe
Slow Cooker Granola. I kid you not.

Slow Cooker Granola. I kid you not.

You all KNOW I love me a slow cooker, and I recently learned that I could make granola in it.

Wait.

Hold the phone.

Granola? In a slow cooker?

Yup.

Read More »

Similar Posts:

~
Monday, February 16th, 2015

EYE of the Round (again)…A Cheap (and delicious) Way to Eat Grass-fed Beef

by Kristen Suzanne in gluten free, grass fed beef, paleo, recipe
Grass-fed Eye of the Round all sliced up to serve.

Grass-fed Eye of the Round all sliced up to serve.

I have blogged about grass-fed eye of the round beef in the past. I decided to chat about it again because I made it recently and it was a smashing success (again). It was such a success because it was rich in flavor and mega tender to boot, not to mention cheap.

But, if you know anything about the different cuts of beef, eye of the round is usually known as a tough-y. The game is changed though. Now, you can use a sous vide to gently cook it for hours and hours and hours, effortlessly, and yielding a result that is as tender as any other cut in my opinion. Even better is that you don’t pay out the nose for this particular cut. It’s one of the cheapest so that makes everyone extra happy.

Cheap and Tender – that should be a country song.

Using a sous vide to cook it is the best way in my opinion (yeah, those cost money, but pay for themselves over time when you make things like I’m writing about today).

This past time, however, I made it just a tiny bit differently than the last time. I dare say, I like it better this time. Here’s what I did…

Read More »

Similar Posts:

~
Sunday, February 15th, 2015

Rosemary Infused Purple Cauliflower Mash – It’s Purrrrrty

Rosemary Infused Purple Cauliflower Mash

Rosemary Infused Purple Cauliflower Mash. Family style.

I was at the market and saw organic purple cauliflower. Cauliflower isn’t my favorite by any stretch, but it was purple so I had to buy it.

I bought a lot of things that day and I made my way through the rest before approaching the cauliflower. I hadn’t decided what to do with it. Roast it with ghee? Make a purple soup from it? Oh! I know… I’ll make a cauliflower mash.

But, not just any cauliflower mash.

Purple.

And.

Infused with rosemary.

Read More »

Similar Posts:

~
Saturday, February 7th, 2015

Roasted Asparagus w Blood Orange (a strangely hypnotic fruit)

by Kristen Suzanne in ghee, gluten free, Kristen Suzanne, recipe
Roasted asparagus with blood orange zest

Roasted asparagus with blood orange zest

The farmer’s market not only had gorgeous organic purple and green asparagus yesterday, but they had organic blood oranges. My belly knew those two were destined to be enjoyed together, and last night was the night (as I served it with our last day of Big-Ass Brisket).

The next time you see some fresh asparagus and some oranges, grab them so you can make this dandy little vegetable dish.

Read More »

Similar Posts:

~
Sunday, February 1st, 2015

Ghee Rubbed Roasted Carrots – Keeping It Simple

by Kristen Suzanne in carrots, ghee, gluten free, recipe
Roasted Whole Carrots - Ready to EAT!

Roasted Whole Carrots – Ready to EAT! – with too much salt but I’ll explain that later…

I am crazy for roasted veggies because they’re always delicious. Carrots are one of my favorite roasted vegetables, especially roasting them whole because they are rustic and pretty. Oh, and it’s easier this way. No chopping involved. No melting ghee involved.

Read More »

Similar Posts:

~
Tuesday, January 27th, 2015

This is a HAMWhey.

by Kristen Suzanne in almond milk, gluten free, honey, paleo, recipe
HAMWhey ingredients. Good stuff.

HAMWhey ingredients. Good stuff.

I find myself, way more often than not, thinking about food when I’m going to bed at night. I am either thinking about how I ate for the day with a check and balance effort or I am thinking about a new recipe I want to create or I am planning my breakfast for the following morning.

Last night I did two of those.

Read More »

Similar Posts:

~
Wednesday, January 21st, 2015

How I Eat Raw Eggs: Down The Hatch, Baby

Raw egg yolks for a primal n sexy food.

Raw egg yolks for a primal n sexy food.

When I’m wanting to feel extra cool, and dare I admit, extra sexy…. I eat raw egg yolks. I don’t know why I like it so much because it’s not for the flavor. However, if I think about it, the flavor is pretty nice.

If I think about it even more, I probably think it’s so bad-ass because it feels primal. That’s hot.

Read More »

Similar Posts:

~