You know what an odd, but great food combination is? Apples and pork. You wouldn’t think that the sweetness of apples (or apple juice) would go well with the mild taste of pork, but it does, and trust me, this recipe for pork and apple cider with potatoes is going to knock your socks off.
Here’s a quick and easy recipe I wanted to share with you after whipping it up the other night to go along with a really tasty sweet and sour sloppy joe: spicy sweet potato wedges! I’m a big fan of the Alexia brand spicy sweet potato fries, but I’m not a fan of how quickly the bags disappear out of the freezer – they just go so fast. So I decided to try recreating my own version of spicy sweet potato wedges at home and they turned out great.
I’m super excited to tell you that today, I’m leaving on a one-week cruise in the Caribbean! What better way could you think of spending Valentine’s Day and my third year anniversary of dating Sean than that? What’s also awesome about this is that for an entire week I’ll have little to no Internet or cell phone access, so I’ll be truly, completely off the grid.
But fear not, I’ll be back before you know it and making you totally jealous with pictures of beaches and blue water and warm weather. First though, a unique twist on an old classic: slow cooker beef chili with sweet potatoes.
Hey everyone! Happy Sunday and happy Superbowl (if you’re a fan of that). I don’t know the first thing about football, but I love getting together with my friends, eating some good food and watching the commercials.
Today’s blog post is actually sparked by a company called ALOHA – a place to say hello to good health and happiness. They inspired me to share some tips I have for staying healthy during the winter time months, and especially with all the cold and flu bugs going around, I was more than happy to list some of my favorite ways to incorporate more super foods into my diet to stay strong and healthy year round. So I’m sharing a super healthy version of the classic meatloaf guaranteed to warm you up and keeping you going strong. Continue reading →
As part of my continuation of my last blog post about healthy eating, I’m going to keep going and post some more recipes, hopefully some that will help you put together your own healthy eating plan. Along with high quality, low-fat protein sources (one of my main focuses at every meal, as of now), you need some good veggies that are low carb and high in nutrients to help fill up the plate.
While salad (without the heavy dressing, croutons and cheese) is always a good choice to get lots of veggies and volume to fill you up, especially during the winter, I want warm food, comfort food, not usually healthy food. Time to get creative and start roasting!
Lucky for me, I grew up eating broccoli with dinner almost every night (for a while it was one of the few green vegetables I would tolerate), and later on I learned of the joys of roasted cauliflower too (so much tastier than steamed). So when I was putting together my meals for this week, I decided to combine my cauliflower and broccoli florets and roast them up with some tangy balsamic vinegar, mustard and garlic. Voila! Veggies taken from boring and bland to flavorful and bold in no time.
Let me know what other meats or veggies you’d recommend I experiment with next to keep eating healthy while not going crazy craving comfort foods.
Balsamic Roasted Broccoli and Cauliflower
Serves: 3 – 4
1 (12 oz.) bag of cauliflower and broccoli florets
3 tbsp. of balsamic vinegar, divided
1.5 tbsp. olive oil
1.5 tbsp. Dijon or stone ground mustard
2 tsp. minced garlic
Salt and pepper, to taste
Preheat oven to 425 degrees Fahrenheit.
In a small bowl, mix together 2 tbsp. of balsamic vinegar, olive oil, mustard and garlic with a whisk or fork.
Pour the cauliflower and broccoli florets into a medium mixing bowl, add the olive oil mixture and toss to coat everything evenly.
Spread the florets a onto a rimmed baking sheet or glass baking dish lined with aluminum foil.
Place in the oven for 45 minutes, stirring and adding the remaining tbsp. of balsamic vinegar halfway through the cooking process.
Remove from oven and let rest 2 minutes to cool off sufficiently before serving. Sprinkle with salt and pepper to taste.
My balsamic roasted broccoli and cauliflower is ready to go to work in its airtight container.
Is there anyone in this world who doesn’t like a good cookie now and again? Show me that person and I’ll show you someone who’s having no fun in life. I on the other hand, could happily eat cookies everyday of my life – they’re on of my worst Achilles’ heels: if cookies are in the nearby vicinity and they’re good, I’ll find them. So today, I’m sharing one of my new favorite recipes for dark chocolate gluten-free cookies.
This post is a little late in coming, but I figure that pumpkin-anything is good for far longer than just Thanksgiving. I see no reason why the good old pumpkin pie should be relegated to just that one holiday. And speaking of which, what’s the best part of a pumpkin pie? The filling of course – so skip the crust and just go for the best part with my crustless pumpkin pie recipe. Let’s live a little! Continue reading →
Hi everyone, my name is Paige, and I think pumpkin flavor is just okay. It’s heresy to say, especially during fall, I know. But it’s kinda true – so many pumpkin-flavored things are a little bland. However, I think I may have the recipe to end that: white chocolate chip pumpkin bread. Continue reading →
I’ll be honest, I’ve shared variations on this recipe before, but it’s always been a part of another recipe: salad dressing as part of a salad recipe, dressing for roasted veggies… You get the picture. This recipe is so good and so versatile though, I had to share it on its own. Believe me, once you’ve tried this balsamic vinegar and mustard dressing, you’ll never go back to the bottled stuff from the grocery store.
I don’t know about you, but during the summer, I feel a lot less inclined to get into a hot kitchen to cook up something in the oven – besides easy things like cookies or my peanut butter banana bread, anyway. Lucky for me, my boyfriend Sean is an expert griller, and even better he enjoys doing it. No lie. My dad’s never been a big fan of the grill aside from a few times during the summer, so I didn’t know what I was really missing until we started dating and Sean introduced me to the beauty of a perfectly grilled rib eye. In fact, we grill at least once a week in warm weather. Which brings me to my post for today: the perfect summer salad to compliment your grilled meat.