This dish works great as a side dish with just about anything but it makes a great savory dessert that is lightly sweet with a hint of heat. It can be made vegan, but it’s also great poured over lean pork. Or just have it for breakfast over oatmeal!Read More
This morning was a quick and easy potato fry. I used fresh ingredients and spices and fried it all up in one pan. Super easy, super fast, and very filling. Total calories were about: 400 per serving, 70 grams of carbs, 7 grams of fat, 15 grams of protein, and 5 grams of sugar. What I really like about this is that my son–who will not eat anything if it is remotely green–will eat this and get the vegetables without realizing they are in there, because I chop them up so finely.
Breakfast Potatoes with Bacon, Kale, Spinach and OnionRead More
Kale is one of those leafy greens that are so good for you (in moderation), but a lot of folks just don’t like it. It has a bitter ‘bite’ to it that’s tough to take for those who aren’t into eating things that are very ‘green’ tasting. I’ve learned how to prepare kale many different ways, though, in order to make it taste better and let you enjoy the pleasure of eating it while getting the awesome plant-based nutrition that you may be wanting in your diet.
Kale chips are one of my all-time favorite snacks, super easy to make. It is, however, expensive and that’s a downside, but it’s so worth it. I make dehydrated kale chips, baked kale chips, fried kale chips, kale chips with nutritional yeast that taste like cheesy chips, kale chips with sea salt and pepper, kale chips with spices… I think you get the idea that I like kale chips.
But if you’re wanting to try kale more natural but still without that bite that is off-putting, then massaging kale with some citrus prior to serving it solves the problem easily and tastily. You can use lemon or lime if you want something that’s more tart or orange juice for something more sweet. Orange juice takes a little longer to take the bite out of the kale, so I use a combination of orange juice and lime juice to massage those juices into the kale and get that bite out faster than orange juice alone, and with a fresh, bright pop from the lemon juice too.Read More
Wow, talk about a mouthful for the name of this dish, but it’s actually a really simple one to make. I used skinless chicken breasts, but you can use ones with skin on if you’re into chicken skins. However, since it’s spicy rub encrusted, the spices absorb into the chicken somewhat better if you use skinless chicken for the dish. If you’re looking to make the dish on the cheap, you can use the bulk frozen chicken breasts that you can buy at the grocery store or Sam’s club.
Grilling Shrimp in Creative Ways Adds Flavor to Traditional BBQ Ideas!
If you’re a shrimp fan and an outdoor BBQ grilling fan, this article will help you get creative with your grill and serve up some scrumptious outdoor grilling shrimp creations.
Seafood is one of my favorite foods ever: crab, lobster, shrimp, fish, you name it. I even like octopus! Shrimp, though, by far, is my most common seafood cuisine, because where I grew up, seafood was not common (I lived in a desert). Because of this, seafood was expensive and usually made it to us frozen. Shrimp was about the only good thing we could find, but even then it was tough and often small.