Monday, April 17, 2017

Paleo Breakfast Bowl

At my house, breakfast occasionally looks more like dinner. 

This paleo breakfast bowl is low carb, nutrient dense, and will give you the energy you need to get through your morning. My fried egg is ugly, but it tastes good. And the garlicky tahini sauce gives it a kick to keep it from being dull.


  • 1/2 cup shredded leftover rotisserie chicken
  • 1/2 cup broccoli florets
  • 1 cup kale
  • 2 tbsp avocado oil
  • 1 fried egg
  • 1 tsp garlic salt
  • Cracked pepper 

Garlicky Tahini Sauce 

  • 1/3 cup sesame tahini
  • 2 tbsp lemon juice
  • 1 tbsp water
  • 1 clove garlic, minced (or grated on a microplane)
  • 1 tbsp fresh parsley, chopped
  • salt and pepper


Heat avocado oil in a pan over medium heat. Add broccoli and cook until browned and softened. Add chicken and kale. Cook until the kale is wilted and the chicken is warmed through. Sprinkle with garlic salt and pepper to taste. Put in bowl and set aside. 

In remaining oil (add a tad more if needed), fry an egg to desired doneness. Place on top of bowl. Drizzle with tahini sauce and serve.

For the tahini sauce:
Whisk ingredients in a bowl. You can adjust the amount of water depending on how thick or runny you prefer the sauce to be. Store leftovers in the fridge. I eat through this sauce pretty quickly, but it'd probably stay good in the fridge for about a week.

Thursday, April 6, 2017

Kale and Sauteed Brussels Salad

I like shopping at Costco. A lot.

The problem is I end up with things like a 10lb bag of carrots, 24oz of pine nuts, and bags of Brussels sprouts and pre-washed kale that could feed my entire neighborhood.

In short, I come home with way more than I need for a family of four ... two of whom are under the age of 2.

And before you ask ... no, Costco is not paying me to say any of this. I doubt they even know my blog exists.

I just know that a lot of us shop there and buy items on impulse because they just look so darn good. I enjoy finding ways to eat through all that food without wasting any.

So when I find recipes like this one from Buzzfeed (which I saw in a video on Facebook), I adapt them so that I can use all that produce.

With my tweaks, this salad is filling enough to be a meal on its own.

Click on the link above for the original recipe.

Here's what I did differently:

  • I used pre-washed baby kale instead of salad greens
  • I used toasted pine nuts instead of almonds
  • I added a cup of diced rotisserie chicken (also from Costco)
  • Instead of roasting, I sliced my Brussels sprouts with a mandolin slicer and sautéed them in avocado oil (also from Costco) until they started to brown. I find this gives the salad a better consistency. I kept the seasonings the same.


Tuesday, April 4, 2017

Adaptation: Italian Drunken Noodles via The Cozy Apron

I found this recipe for Italian Drunken Noodles by The Cozy Apron on Pinterest.

It's good. 

Really, really good. 

It's hearty, stick-to-your-ribs, satisfying good.

Here's the cast of characters:

I pretty much followed the recipe to a T. The only change I made was using half ground beef and half Italian sausage. (I generally prefer all-beef Italian sauces.)

Caveats: This is not paleo or low-carb, but you could easily make it that way by serving the sauce over spiralized zucchini or spaghetti squash.

If you make this dish, let me know in the comments if you loved it as much as I did.

Sunday, April 2, 2017

Grilled Top Sirloin on a Grilled Veggie Salad

It doesn't get much easier than this, y'all. This meal was so simple that I almost feel silly sharing the recipe. Almost.

This blog isn't so much about innovative, new ideas for recipes. It's about showing you how to cook healthy, delicious, and beautiful meals on a regular basis. 


  • One top sirloin steak (mine was probably over a pound)
  • Pepper and smoked salt 

Veggie Salad
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 1 onion, sliced
  • 1 large bunch of mixed baby salad greens

Veggie Marinade
  • 1/2 cup olive oil
  • 1/2 cup red wine vinegar (or balsamic)
  • 1 tsp oregano
  • 3 garlic cloves, minced
  • Salt and pepper

Baked Potato

  • One Russet potato
  • Butter
  • 1 scallion, sliced
  • Salt and pepper


Veggie Salad

Whisk together all of the marinade ingredients and pour into a gallon-sized zip-top bag. Add veggies, zip up the top, and massage the bag to distribute the marinade. Let sit in the fridge for at least 2 hours. Grill in a grill basket over medium heat. When the veggies are finished, place a small handful of mixed baby salad greens on a plate and top with grilled veggies.


Bring steak to room temp by removing from the fridge roughly 30 minute prior to grilling. Season with smoked salt and pepper. Grill to your desired doneness.


Bake potato in 400-degree oven until tender. (Or microwave it.) When it's finished cooking, halve it, mash it up inside the skin with butter and salt and pepper. Top with sliced scallions.

Plate it all up and enjoy.