Thursday, May 10, 2018

Bruschetta with Herbed Goat Cheese

Spring means bruschetta. Summer too, for that matter. Basically any time my herb garden is cranking out the goods.

The great thing about bruschetta is that there are a ton of ways to change it up and keep from getting boring.

Here's a pretty classic approach with herbed goat cheese.

  • 1/2 French baguette
  • 1 clove garlic, cut in half
  • Olive oil
  • 1 cup cherry tomatoes, diced
  • Fresh basil, chopped
  • 1/2 cup goat cheese
  • 2 cloves garlic, pressed or grated on a microplane
  • 1/4 cup fresh herbs, chopped (I used parsley, oregano, and thyme)
  1. Slice baguette into 1/4 inch slices. Brush with olive oil. Season lightly with salt and pepper. Bake on 400 until they turn golden. About 8 minutes or so, but keep a close watch. When they're done and still warm, rub each toast with the open side of the halved garlic.
  2. While the bread toasts, prepare the toppings. Combine tomatoes and chopped basil in a small bowl. Season with salt and pepper. Drizzle lightly with olive oil. Toss.
  3. Make the goat cheese. Microwave goat cheese for 10 seconds. Add your fresh chopped herbs, pressed garlic, and salt and pepper.
  4. Top toasts with tomato mixure and a dollop of the warm goat cheese. Eat while everything is still warm.

Saturday, January 13, 2018

Easy Salad With Homemade Vinaigrette

This salad is more of an example of a method than a strict recipe. 

It's great just as it is, but top it with sliced grilled chicken or flank steak to amp up the protein and make it a full meal. 

It's paleo and keto-friendly. 

The basics are: 

  • Make a vinaigrette
  • Marinate veggies in vinaigrette
  • Toss with salad greens

For this post, I've noted what I did when I made the salad in this pic, but making substitutions is easy. Once you understand the method, adjust the ingredients and flavorings to suit your taste. Changing it up will also keep it from getting old. You could: 

Leave out the tomatoes. Add cucumber. Use green onions instead of red. Try baby portobello mushrooms. Add sliced zucchini. Change up the herbs in the vinaigrette: any mix of rosemary, parsley, basil, thyme, and/or chives. Sub whole grain mustard or maple syrup in the dressing. For the greens: try it with baby kale, a spinach/arugula mix, or romaine and red leaf lettuce would all be fantastic. 

You get the idea.

Vinaigrette ingredients and method

  • 2 Tbsp olive oil
  • 1 Tbsp red wine vinegar 
  • 1 tsp dijon mustard
  • 1 tsp honey 
  • 1 clove minced garlic (use a microplane zester!)
  • 1 Tbsp chopped chopped basil and parsley
  • Salt and pepper to taste

In a medium sized bowl, whisk the vinegar, mustard, and honey together. If you do this first, the vinegar will mix with the oil better. Add garlic, herbs, salt and pepper. Then drizzle in the oil as you whisk.

Veggies and marinating method

4 button mushrooms, sliced

1/2 large avocado, sliced
1/2 cup cherry tomatoes, sliced
1/4 cup red onion, sliced thinnly

Add sliced veggies to the vinaigrette. Toss. Let sit 5–10 minutes.

Make the salad method

4–6 cups of spring mix

Add spring mix to the bowl. Toss and serve.

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.

Tuesday, August 16, 2016

Parmesan-crusted Chicken and Sauteed Asparagus over Lemon-garlic Penne Pasta

This meal was a huge success. I adapted the recipe from The Recipe Critic, so I want to give her full credit. Click on the link to see her original, delicious recipe.


  • 2 chicken breasts, butterflied and pounded
  • 2 eggs
  • 1/4 cup italian bread crumbs
  • 1/4 cup panko
  • 1/4 cup freshly grated parmesan
  • 1/4 cup flour
  • Salt and pepper

  • 8 ounces penne pasta 
  • 2 Tbsp butter
  • 1/2 cup heavy whipping cream
  • 1/2 cup freshly grated parmesan cheese
  • 1 large garlic clove, minced
  • Juice of one lemon
  • 1 teaspoon garlic powder
  • Salt and pepper

  • One bunch asparagus, trimmed
  • 2 Tbsp olive oil
  • Garlic salt



Turn your oven to warm. Add flour to a medium, flat dish (like a cake or pie pan). Whisk eggs in a different, medium-sized flat dish. Mix panko breadcrumbs, Italian breadcrumbs, parmesan, and salt and pepper in yet another medium-sized flat dish. Dredge each chicken breast—first in the flour, then egg, then breadcrumb/parmesan mixture. I deep fried mine using a Fry Baby, but you could pan fry them also. If deep frying, fry each piece for 4–5 minutes, until the internal temp reads 165. If pan frying, fry on each side for 3–4 minutes until the internal temp reaches 165. Keep chicken warm while you cook the rest by placing each piece of chicken on a wire wrack sitting inside a sheet pan. Put this pan in the oven on warm.


Heat olive oil in a large skillet over medium high heat. Add asparagus. Sprinkle lightly with garlic salt. Cook until asparagus is bright green and tender. Remove from pan and set in a warm place.


While your chicken is cooking, cook the penne according to package instructions until al dente. To make the sauce, heat butter in a large skillet over medium high heat. Add garlic and cook until fragrant, 30 seconds to one minute. Add heavy cream, lemon juice, parmesan cheese, garlic powder, and salt and pepper. Once the sauce starts to thicken, add cooked pasta and toss.

Plate it all up, and enjoy!