Smoked & grilled salmon. Roasted cauliflower with cilantro & sea salt. Roasted brussel sprouts with olive oil and balsamic vinegar.
Would have posted step-by-step photos but was too late! 😦
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My Weakness… Girl Scouts Caramel DeLite Cookies
It’s so bad… But sooo good.
Baked Eggs in Bells!
This recipe is easy, looks pretty, and is healthy! You can modify the meat/veggie mixture to your taste and liking of course. That’s the beauty of this recipe, it’s all relative! Try it out 🙂
Baked Eggs in Bells
4 red or yellow bell peppers cut in half lengthwise and seeds removed (leave the green stem intact for looks if desired)
1 cup diced zucchini
1 cup diced yellow onion
1 cup diced portobello mushrooms
2 garlic cloves, minced
6 oz cubed pancetta or diced meat of choice
Cooking oil of choice (we use coconut oil)
8 eggs
Sea salt and pepper to taste
Optional: Fresh Herbs for garnish (basil, cilantro, chives etc.)
1. Preheat oven to 375.
2. Place bell pepper halves on a baking sheet and roast in the oven for 15-20 minutes.
3. Meanwhile, saute meat and onions together in the coconut oil over medium to medium high heat until the onions start to soften and the meat begins to brown. Add the minced garlic, zucchini and mushrooms and saute until the zucchini are al dente.
4. When the bell peppers are out of the oven, drain any moisture and pat dry with a paper towel. Fill each bell pepper halfway with the veggie/meat mixture.
5. Depending on the size of your bell pepper, you may be able to use two eggs. We often use one whole egg with yolk plus one or two egg whites for more protein!
6. Place the stuffed bells in a large casserole dish or small baking sheet, cover with foil and bake at 375 for 35-40 minutes – until the egg whites are set. Check after 20 minutes. If you have a smaller bell pepper with one egg, your cooking time will most likely be 25-35 minutes depending on your oven and how you like your yolks.
7. OPTIONAL – top with fresh herbs, diced tomato, or avocado.
Sunday Funday Grill Day continued!
Final Product!
Sunday Funday Grill Day
We usually spend our Saturdays cleaning, running errands, and of course cooking , grilling and attempting to lounge. Yesterday we bought a ‘Flat Point Beef Brisket’ from #thistlemeats in Petaluma. The Flat Point Brisket cut is generally more lean than your average brisket. It has a hardly any marbling and a fat layer that goes through the cut. Today we are smoking the brisket with a whole chicken.
We went to Costco today and bought a no-salt rub. Sometimes you just want to take the easy route and buy an already prepared rub. This rub seemed legitimate as all the ingredients listed were herbs that we commonly use and there weren’t tons of preservatives as well. We added (3/4) teaspoon and (1/2) Tablespoon of brown sugar to (1/4) cup of the rub. We applied it to both the brisket and whole chicken.
We also added fresh oregano thyme and rosemary to the mix as well. We not only inserted the herbs inside the chicken, but also underneath the skin by cutting tiny slits.
We turned our #traeger to 185 degrees with hickory wood pellets at 1pm. We imagine it will be done by 6-7pm. I cheated and took a sneak peak to take a photo for ya. The chicken is a nice golden brown right now – just wait until the final product! Dark, crispy skin with a great smoke ring/color in the meat. Stay tuned 🙂
Sushi Splurge Alert!
Ok… Today we splurged… A LOT! Six of us ventured to a spot called Paradise Sushi. We absolutely love sushi and as we all know, it’s not exactly cheap. However, there is an all-you-can-eat spot in Petaluma that is quite delicious and worth a trip if you love sushi as much as we do. I know there’s always a hesitancy when talking about all-you-can-can restaurants, especially sushi. I, in particular am a picky sushi eater. I’ve been spoiled by great seafood growing up and also by working in a few amazing Japanese restaurants growing up. Not only is Paradise Sushi delicious, but it’s fresh and made to order. What a steal! The price is roughly $17 per person for lunch and $24 for dinner. Not too shabby, right? The deal comes with soup and salad as well. We went to lunch with four of our friends and we most certainly ordered a plethora of sushi. By plethora I mean 30+ rolls for four hungry guys and two girls that love sushi and can eat a lot of it! We will most definitely be returning for our next sushi splurge to Paradise Sushi.
Dairy-Free Cottage Cheese
I can’t honestly remember the last time I’ve had cottage cheese since I’ve become lactose intolerant 13 years ago. I came across this Lactaid Cottage Cheese at the local market and I was so excited! This is a great substitution if you love lasagna but can’t have the mass amount of cheese it has. We can use this for a ricotta cheese substitution or even a creek cheese substitution in baking recipes. What a great find!
5 Reasons You Should Never Settle
As I sit here to write this article, I’m in our hotel room overlooking the beach. The waves sound so close you feel like you can put your hand out the window and touch them. My girlfriend is making coffee. Her tanned skin is accentuated even further by the stark white walls. The rays of sun are coming through the blinds signaling a new day has begun. Michael Bublé is permeating the room from my laptop speakers.
Next to me on the table is this month’s copy of Esquire, the cover of which is beckoning us with “84 Things A Man Should Do Before He Dies.” And I sit here thinking to myself – no matter how many failures I face or how hard life becomes, I refuse to settle.
You can settle for less than you deserve in many areas of life. A job you can’t stand going to…
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Bagged Salad Recall
Uh oh…
Fresh Express Incorporated has issued a recall of a limited number of cases of 10 oz. and 6oz. Italian Salad with the already expired Use-by Date of March 26 and a Product Code of H071A11A due to a possible health risk from Listeria monocytogenes.
Only Fresh Express Italian Salad with the specific Product Code of H071A11A and March 26 Use-by Date is included in the recall. Consumers who have the recalled product should not eat it but rather discard it. Consumers with questions may call Fresh Express at (800) 242-5472 during the hours of 8 a.m. to 7 p.m. EDT.
The recalled salad was distributed in limited quantities to predominantly Eastern and Mid-Atlantic states.
Fresh Express Italian Salad being recalled displays a Use-by Date of March 26, 2014 with a Product Code of H071A11A in the upper right-hand side of the package.
| BRAND | PRODUCT NAME | SIZE | UPC | Production Code |
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Smoked Salmon Hors d’oeuvre
Ingredients
Water crackers
Olive oil mayonnaise
2 boiled eggs (whites only) chopped
Smoked salmon
Capers (optional)
Directions
1. Spread a thin layer of olive oil mayo on the water cracker
2. Apply a thin layer of egg whites on top
3. Place a generous piece of smoked salmon over the egg whites
4. A few capers to top it off.
A Rainy Saturday
There’s something about rainy days that I love… I went outside this morning to check out our garden to see how our veggies are doing. With the rain in the past few days, everything has been growing like a weed! It’s awesome! We planted a various amount of peas and it’s looking good 🙂 #everyonesgottagrub #homegarden #rainydays #nature
A Bay Area Treat
A weakness. We indulge.
Cookie + ice cream + cookie + covered in chocolate = priceless.
Tom’s FAMOUS BBQ RIBS! (Recipe REVEALED for the first time!)
Tom has been perfecting this rib recipe for quite some time. I must say, that every time, it’s so delicious. We often switch up the type of herbs, beer and dry rub. It is all relative and it is completely up to you and your taste for seasoning. I promise you, this recipe NEVER fails! Let us know what you’ve changed in the recipe – what worked and what didn’t – we would love to know!
Directions:
Apply dry rub of choice to slab of ribs.
1. Preheat BBQ on high.
2. Turn one side of grill to medium-high, turn other side off.
3. Place ribs on side of grill that is off for 40 minutes.
4. Meanwhile, chop 1/2 to a whole medium onion depending on your taste.
5. On a large piece of foil, place half of the onions and fresh herbs on the bottom.
6. Place ribs that have been on in-direct heat for the 40 minutes in the foil with the onions and herbs. Add 3/4 can of beer, then put the other half of onions and herbs on top of ribs.
7. Close the foil folding it over itself to make a good seal. Now place the foil wrapped ribs back on the indirect heat side of the BBQ. Let it cook in the foil wrap for 1 hour.
8. Get out your favorite BBQ sauce or your homemade sauce of your choice and get ready. After your hour cooking in the foil wrap take out and set back on the in-direct side. Take your BBQ sauce and smoother the ribs. You can never have enough sauce. Let this cook for 20 more minutes applying sauce every 5 minutes creating a nice glazed layer.
9. Remove from grill and let rest for 10 minutes before you cut and serve.
10. ENJOY!!!
Do you love LUNA bars?! Be careful…
Do you love LUNA bars?! Be careful… blog.usfoodsafety.com: LUNA® Bars Recall: Clif Bar & Company is recalling 15-count boxes of Chocolate Chunk LUNA® Bars.
These… http://wp.me/pkt1z-3WU
Nourishing Zen 