Burnt to a Crisp

Beet + Rosemary Margaritas

2016-05-06T12:25:00.002-07:00

Tequila is my love language.
Well whiskey actually is as well under most circumstances.
And red wine. Oh how red wine speaks to my soul.
Shit.

No wonder I am terrible at love. I am speaking too many languages.

Speaking of love... I met with a psychic on Sunday. (Well technically she is a card reader and medium but I don't know what the difference is and a psychic sounds cooler so I am going with that.) You guys. I AM A BELIEVER. I love that shit. I want her to meet with me every morning and just guide me through my daily decision making. If she had a 1-800 number I would be broke in a matter of months. She was building card pyramids of love (yikes) and used these moving metal thing-ys to answer questions and gave me stones and channeled my papa who said he still loves pie. It was rad.

You know what else is rad? Infusing tequila with vegetables. If it's not a thing I am officially making it a thing. Beets? Yes. Jalapeños? Duh. The concoctions are only gonna get better from here so stay tuned for a continuing series on how to make healthy things drunk.

>Note I quadrupled this recipe to make ahead for a party. We destroyed them for Cinco de Mayo. And I felt like it was the healthiest drinking I have done in quite some time. Win Win.

Beet + Rosemary Margarita::
Beet Infused Margarita with Rosemary Syrup

2 ounces Beet Infused Tequila*
1 1/2 ounces fresh lime juice
2 teaspoons Rosemary Syrup** (or to taste)
1-2 ounces or a splash of soda water
Pink Himalayan Salt for coating glass rims
Extra limes cut into wedges
Note: You can replace the soda water with orange juice or cointreau to vary up the drink if you like.

Pour about 1/2 to 1 inch of salt into a shallow container or lid large enough to fit the rim of you glass in. Large mason jar lids work nicely. Use a lime wedge to wet the rim of half of the glass then dip the rim of the glass in the salt.
In a mason jar (with a lid) or a cocktail shaker, add all of the ingredients and shake well to combine. Pour over ice and garnish with a lime wedge and rosemary sprigs if desired. I like my margaritas best after some of the ice melts into the drink. Opens up the flavor profile nicely.

*For the Beet Infused Tequila: You will need, 1 (750ml) bottle of tequila and 5 ounces of cubed beets, give or take. These are the fresh ones (peeled) not the packaged ones. Pour the contents of 1 bottle tequila in to a large mason jar or contaier. Add the beets to the tequila. Cover and infuse for about 24 hours. When you like the flavor, remove the beets and strain the tequila back into the bottle. Can be stored at room temp for several months, but you can chill it also.

**For the Rosemary Infused Syrup: You will need, 1 cup of liquid sweetener and 2 full sprigs of rosemary. Heat 1 cup of light agave (or other light favored liquid sweetener, or simple syrup) till hot but not boiling. Add the rosemary and let steep until completely cooled to room temp. Use immediately or store in the fridge for a few weeks.

Citrus Braised Pork Tacos

2016-05-06T12:08:00.001-07:00

Cinco de Mayo.
The most wonderful day of the year. That's a fact.

It's Seis de Mayo and I stand by that statement. The only thing missing was a piñata. Man I love me a piñata. I don't like to hit them (zero hand-eye coordination) but I just like how they look. A lot. I may or may not have a cactus piñata hanging in my living room year round.

You know the whole dramatic what-would-your-last-meal-be question?
My answer is pork and tequila and pickled onions and habanero sauce.
Not necessarily in that order.

Citrus Braised Pork Tacos::
For Pork
2 tablespoons vegetable oil
1 onion, chopped fine
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/3 cup tomato paste
1-1/2 cups water
1/4 cup frozen orange juice concentrate, thawed
3 tablespoons distilled white vinegar
1-1/2 tablespoons Worcestershire sauce
5 bay leaves
Salt and pepper
1 (2-1/2- to 3-pound) boneless pork butt roast, trimmed and cut into 1-inch chunks

For Pickled Red Onions
1 red onion, halved and sliced thin
1 cup distilled white vinegar
1/3 cup sugar
1/4 teaspoon salt

For Habanero Sauce
1 cup water
1 carrot, peeled and chopped
1 vine-ripened tomato, cored and chopped
1/4 cup chopped onion
1/2 habanero chile, stemmed
1 garlic clove, smashed and peeled
Salt and pepper
1 tablespoon distilled white vinegar
1-1/2 teaspoons lime juice, plus lime wedges for serving
18 (6-inch) corn tortillas, warmed

For pork: Adjust oven rack to lower-middle position and heat oven to 300 degrees. Heat oil in Dutch oven over medium heat until shimmering. Add onion and cook until lightly browned, 4 to 6 minutes.
Add garlic, cumin, oregano, allspice, and cinnamon and cook until fragrant, about 30 seconds. Stir in tomato paste and cook, stirring constantly, until paste begins to darken, about 45 seconds. Stir in water, orange juice concentrate, 2 tablespoons vinegar, Worcestershire, bay leaves, 2 teaspoons salt, and 1 teaspoon pepper, scraping up any browned bits.
Add pork and bring to boil. Transfer to oven, uncovered, and cook until pork is tender, about 2 hours, -stirring once halfway through cooking.

For pickled red onions: Meanwhile, place onion in medium bowl. Bring vinegar, sugar, and salt to simmer in small saucepan over medium-high heat, stirring occasionally, until sugar dissolves. Pour over onions and cover loosely. Let onions cool completely, about 30 minutes. (Onions can be refrigerated for up to 1 week.)

For habanero sauce: Combine water, carrot, tomato, onion, habanero, garlic, and 1/2 teaspoon salt in now-empty saucepan. Bring to boil over medium heat and cook until carrot is tender, about 10 minutes. Remove from heat and let carrot mixture cool slightly, about 5 minutes. Transfer carrot mixture to blender, add vinegar and lime juice, and process until sauce is smooth, 1 to 2 minutes. Season with salt and pepper to taste; set aside. (Sauce can be refrigerated for up to 1 week.)

Transfer pot to stove; discard bay leaves. Using potato masher, mash pork until finely shredded. Bring to simmer over medium-high heat, then reduce heat to medium-low and cook until most of liquid has evaporated, 3 to 5 minutes.

Off heat, stir in remaining 1 tablespoon vinegar and season with salt and pepper to taste. Serve on tortillas with pickled red onions, habanero sauce and lime wedges.

Lemony Vanillay Meltaways

2016-01-07T10:54:00.001-08:00

Oprah (Harpo as I like to caller her) has sent me on an emotional roller coaster this week. Since hearing she is now a spokeswoman for Weight Watchers it has me second guessing what it is that SHE REALLY KNOWS FOR SURE. She knows she's gonna make bank, thats for sure.

I drop Harpo knowledge bombs in every conversation I can squeeze them into. My go to all time favorite? "What is it that you really want?" When at an impasse in a negotiation, a disagreement, or in a relationship- you ask this question and then you SHUT UP. Listen. And then validate them when they do answer by saying : "I hear you." Now its on you. Can you fulfill that request. Maybe. Maybe not. But now you know what the heart of the conflict is. BOOM right?!
Oh man, I love me some Harpo. Even if she has become a sell out.

These can be a punch in the face sour explosion, or a nice subtle tang depending on how much juice you add. A full juicy lemon will produce more of a punch in the face flavor in case you are wondering. Sometimes you need a punch in the face though, and that's okay.

Lemony Vanillay Meltaways::
1/2 cup coconut butter, softened*
1/2 cup coconut oil, softened
seeds from 1/2 vanilla bean pod
zest and juice of 1 lemon

*I buy mine at Thrive Market, best price on so many random ingredients.

Line 12 cups of a mini muffin pan with mini parchment liners.
In a mixing bowl, whisk together all ingredients until well combined.
Pour the mixture into the prepared muffin tin and chill for 20-30 minutes or until completely solid. (you may have some extra, mine made 16 cups)

Tomato-Basil-Bacon-Spinach-Egg Bake

2016-01-04T13:57:00.000-08:00

Let's take stock.
I'm thinking a lot about the people who have come into my life this year, the things I've learned (mostly the hard way), the ways I've grown, and the ways I feel stuck and stubborn. I'm thinking about questions that were answered (not many), and questions that remain unanswered. And... Im thinking about the year ahead. I've never really been a goal setter per say, but you know what- I never used to like avocados til I tried them. So hell- let's set some goals and see what happens. Maybe you call them New Year's Resolutions, and thats a-okay with me.

Sunday Devotionals. I am not a religious or even a very spiritual person, but I do see the impact that has on people's lives. A break from weekly chaos, a time to check in, renew, and better yourself. I can dig that. Hence my new Sunday practice of an hour or two of reading my growing collection of "self-help" books (send me your recommendations pro favor) on the balcony with a tasty cup(s) of coffee. There may or may not be notes involved. I may or may not create a lil blog post about my lessons here for your viewing pleasure. Sharing is caring.
Cook new foods, more often. This is an obvious since I have a cooking blog, but to say I fell off the wagon in 2015 is an understatement. With more cooking inevitably comes more writing- and writing make my heart happy. So ya, lets do more of both.
I am going to stop buying Lululemon pants that are a size too big for me in fear of having them be see-through. The tradeoff is that they don't stay up and my downward dogs are now displaying my ass crack instead of perhaps a sheer thong glimpse. You're welcome America.
I want to become more okay with not finishing drinks I have no business finishing.
I'm going to stop propagating the myth that quinoa pasta gets better the more you eat it. It's awful. Pasta should have gluten in it. End of story.
I want to learn how to grow old with myself. Embrace the laugh lines (dear god there are a lot of them), appreciate the wisdom that comes with entering the second half of my thirties and the life lessons I have yet to learn (because there are so so so many I need to learn), offer grace to those around me and forgiveness to myself when I lack that grace (daily), to listen to my body and know when heyyyyyy maybe that isn't such a good idea- whether that be a crossfit workout or a second date with that not so great dude, and to appreciate that- nine times out of ten- less is more.
Go to the beach whenever it's Sunny. Even if that means it's not the perfect 80 degree day your sally ass longs for and you have to "struggle" through a 73 degree beach-going mission. I feel like my beach living days are numbered and I need to appreciate that wet sandy land for all it's worth.
Appreciate Bourbon. The "serous" stuff that tastes like a Boy Scout Troop is practicing their campfire-building skills in your sinuses. I want some of that.
Don't sit on a complement. I always say that's my New Year's Resolution. Its a good one- everyone loves to get a compliment. And I have no problem getting all creepy to offer one up... Waitress has nice white teeth, yup- I'll let her know as she's delivering my second basket of chips. A mama is keeping her baby chill in a mad house of a line at the grocery store- high five lil lady, I'm gonna let you know I couldn't do that and you're doing a stellar job. No one ever said a compliment ruined their day, unless it was the TSA agent who told me I have a "black girls booty" and to keep up the good work last time I was at the airport. Less squats... noted.

But a more realistic goal/resolution would be to stop breaking expensive glassware. I've been relegated to drinking wine out of camp mugs the last year due to my lack of care with said glassware. Grownups shouldn't offer their guests wine out of camp mugs, that's a fact.

Ready to dive into this year with both feet?
I vote we cannonball style the hell outta this year.

And here's a healthy healthy heathy meal to make for breakfast for the week. As long as you count bacon as healthy. But you are here reading this blog, so obviously you do.

Tomato-Basil-Bacon-Spinach-Egg Bake::
8 slices bacon
8-12 eggs (your call, depending how eggy you want it)
2 cloves garlic, minced
2 tablespoons chopped fresh chives
1/4 cup fresh chopped basil
1/4 cup 505 Southwestern Roasted Green Chile
1/2 teaspoon sea salt
1 teaspoon black pepper
2 cups chopped spinach
1-2 tablespoons bacon fat (reserved from cooking bacon)
12 cherry tomatoes, halved

Preheat oven to 375 degrees.
Slice the bacon crosswise 1/4 inch strips and cook in a hot skillet 8-10 minutes.
In a large mixing bowl, mix all ingredients from eggs through pepper together, then add the spinach.
Grease a 9x11 inch baking dish with reserved bacon fat, then pour egg mixture into the pan. Top with bacon and tomatoes creating a more artistic patter than I did.
Bake for 30-35 minutes or until the eggs puff and edges are golden brown.
Don't burn it. Burnt eggs are not delicious, this I know to true.

Hot Buttered Rum

2015-12-30T14:08:00.001-08:00

If you put butter in something, I'm probably gonna like it.

I realize the holidays are past us, for the most part at least. But you know what isn't past us? Winter.
I just spent the last week in a lil place called Colorado, and it never reached over 25 degrees. In fact one day it was negative 20.
N E G A T I V E 2 0
Ouch.
Some hot buttered rum would have come in handy for warming of the hands, the belly, and the moment.

Hot Buttered Rum::
8 cups unfiltered apple cider
6 tablespoons fresh squeezed lemon juice
15 whole all spice berries
10 whole cloves
2 cinnamon sticks broken into small pieces
5 teaspoons dark honey
4 tablespoons unsalted butter
2 cups dark rum

In a medium stockpot- combine all ingredients except butter and rum and boiled for five minutes, stirring once or twice.
Remove from the heat and stir in butter until melted thoroughly.
Pour the mixture evenly into 8 mugs (pre-warm them with hot water if you are an extra nice hostess), and evenly divide the rum among them. Maybe you put a little extra in your mug, there are no rules here.
Give the cups a lil swirl and drop in a cinnamon stick if you're feeling festive.
Don't burn your tongue off, enjoy.

If you're having a lil fiesta and want to pre make this, just throw it all in a crackpot to keep it warm and allow guests to serve themselves.

Slow Cooker Coconut Chicken Curry

2015-08-18T15:06:00.001-07:00

I used to hate avocados. Then I ate them. Then I didn't hate them.

I used to hate coconut. Then I ate it. Then I didnt hate it.

I used to hate curry. Guess what? Yup, I don't hate it.

Slow Cooker Coconut Chicken Curry

2 pounds, 3-⅓ ounces, weight Boneless Skinless Chicken Breast, Cut Into Large Cubes
1 whole Onion, Peeled And Halved
2 cloves Garlic, Peeled
1 whole Small Green Bell Pepper, Seeded And Quartered
1 can (156ml Can) Tomato Paste
1 can (about 400ml Can) Coconut Milk
1-½ teaspoon Salt
1 Tablespoon Curry Powder
1 Tablespoon Garam Masala (Indian Spice Mix)
2 whole Dry Red Chili Peppers (optional For Extra Heat))
2 Tablespoons Water
1-½ Tablespoon Cornstarch

1. Place chicken cubes inside the slow cooker.
2. Place the rest of the ingredients (except chili peppers, cornstarch, water and coriander) in a food processor bowl and process together until the mix is smooth(ish). Pour sauce mix on top of the chicken, mix well, add hot peppers if using any, then close the lid. Cook on low for 6 hours.
3. An hour before serving, mix together water and cornstarch until the cornstarch is completely disolved. Add to the chicken curry and mix well. Place the lid back on for the rest of the cooking time.
4. Serve on top of steaming white rice, something wonderfully aromatic like jasmine or basmati rice… or even better some cauliflower rice cause you’re healthy like that.

Enchilada Quinoa Bake

2015-04-22T12:34:00.000-07:00

Quinoa Train, get on it.

If you're not already on it... YOU ARE LATE MY FRIENDS.

Love me a slow cooker recipe too, and this is a good one.

Enchilada Quinoa Bake::

1 pound ground buffalo
1 and 1/2 cups uncooked quinoa
1 can (15 ounces) black beans
1 cup frozen corn
1 can (10 ounces) diced tomatoes and green chilies
1/2 cup 505 Southwestern salsa
1 teaspoon minced garlic
1 onion
1 bell pepper (orange or red or yellow)
1 cup water
1 bottle 505 Southwestern Enchilada Sauce
1 tablespoon chili powder
1 teaspoon cumin
2 cups cheddar or Mexican cheese
1/3 cup fresh cilantro, chopped
Optional: 2 tablespoons fresh lime juice, sour cream, green onions, 1 small jalapeño

In a large skillet, cook the ground buffalo until browned through and place in the slow cooker.
Add in the uncooked quinoa (make sure to rinse first), the black beans, the frozen corn, the diced tomatoes and green chilies (do not drain), the salsa (I used medium), and minced garlic.
Chop up the onion and sweet bell pepper into small pieces. Add to the slow cooker. If desired chop up a jalopeno and add it too.
Add in the water, enchilada sauce (I used mild, but use whatever you like best), chili powder, and cumin.
Stir everything together really well. Cover the slow cooker and cook on high for 3 to 3 and 1/2 hours or until the liquid is all absorbed into the mixture.
Once it is done cooking, remove the lid and stir everything again. Stir in the cheese and fresh cilantro (stems removed and chopped).
If desired add in the fresh lime juice.
Add a dollup of greek yogurt and some chopped green onions if desired.

Maybe you eat it with a baby fork cause that's all you have clean. This is a non judging zone.

Quinoa Chicken Parm

2015-04-22T12:26:00.000-07:00

Oh Hey Healthy Italian Food.

This is so good.

I don't even like chicken and I liked this.

Serve it with some green beans. I wish I had green beans, I did not though. Sigh.

Quinoa Chicken Parm::

1 cup quinoa
1 tablespoon Italian seasoning
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper, to taste
1/2 cup coconut flour
2 large eggs, beaten
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup marinara sauce
1/4 cup basil leaves, chiffonade

Preheat oven to 400 degrees F. Lightly oil a baking sheet or use foil
In a large saucepan of 1 1/2 cups water, cook quinoa according to package instructions. Stir in Italian seasoning.
Season chicken with salt and pepper, to taste.
Working in batches, dredge chicken in flour, dip into eggs, then dredge in quinoa mixture, pressing to coat.
Place chicken onto the prepared baking sheet. Place into oven and bake for 20-25 minutes, or until golden brown.
Top with cheeses and marinara. Place into oven and bake until cheeses have melted, about 5 more minutes.
Serve immediately, garnish with basil (I forgot this part despite the fact I bought a basil plant just for this recipe)

Mucho Vegetable Hot + Sour Soup::

2015-04-07T17:06:00.001-07:00

YOU GUYS... ITS SUPPOSED TO RAIN.

Insert excited face here. Also insert soup here.

I don't actually believe soup is a real food, but I saw this recipe and it got me!

AND... its delicious. Especially when served with a butter sandwich- WHAT?!?! YES

Mucho Vegetable Hot + Sour Soup::

3 tbsp olive oil

1 onion, thinly sliced

1 tbsp grated ginger

1 jalapeno, minced

1 large sweet potato, peeled and diced

1 cup diced carrots

½ savoy cabbage, coarsely chopped

2½ quarts water or vegetable broth

½ cup Tamrai (gluten free soy sauce)

⅓ cup rice vinegar

2 tsp salt

2 tsp ground black pepper

½ cup cold water

¼ cup arrowroot powder

1 zucchini, diced

1 red bell pepper, diced

8 oz extra firm tofu cut into ½-inch cubes

4 baby bok choy, thinly sliced

14 oz canned diced tomatoes

2 tsp sesame oil

Heat oil in a large pot over medium heat. Add in the onions, ginger, and chiles and cook for a few minutes, stirring. Add in the sweet potato, carrots, and cabbage. Cover and cook for about 3 minutes, or until cabbage starts to wilt. Add in the broth and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes.
In the meantime, whisk together the soy sauce, rice vinegar, salt, pepper, cold water, and cornstarch in a separate bowl. Set aside.
Add the zucchini, bell peppers, and tofu to the pot. Simmer until the veggies are tender, about 8 minutes. Add in the soy sauce mixture and stir until the soup thickens, about 8 minutes. Add in the bok choy and tomatoes and bring the soup back to a simmer. Stir in the sesame oil.
I suggest pairing with a delicious Pinot Nior. And a butter sandwich. DONT JUDGE ME.

Overnight Lemon Blueberry Cheesecake Oats

2015-04-02T10:36:00.002-07:00

Oooooh do I love me some pre-prepped breakfast... of the dessert variety. I'm going to go eat some now. Good bye.

Overnight Lemon Blueberry Cheesecake Oats::

1 cup oats
2 scoops NanoPro Vanilla Protein Powder
¼ cup chia seeds
½ cup fat free plain greek yogurt
1 cup frozen blueberries
¼ cup cream cheese
2-3 drops lemon essentail oil
2 Tbsp maple syrup

Combine oats, protein powder and chia seeds. Stir in yogurt. Divide between two mason jars (or more depending on what size serving you want).

In a small bowl, combine cream cheese, lemon extract and maple syrup. Stir until fully combined and smooth.

Top oat mixture with blueberries. Then top with cream cheese mixture.

Seal mason jars (or whatever container you have to spare) with lid, then set in fridge to let sit overnight.

Maybe add a bit of almond milk in the morning if you're into that sort of thing, which I am.

** Note: This is super filling. I suggest breaking it into smaller portions.

(I doubled the recipe for the amount pictured below)

Sweet Pea Bacon Quinoa Spaghetti + Cheese

2015-04-02T10:25:00.002-07:00

I really like bacon. And peas. And cheese. And my friends.

Especially since after posting a pic of this dish on Instagram, one commented and told me to add a poached egg on top. WHAT?!!?! Why didn't I think of that? E V E R Y T H I N G is better with an egg. So go ahead and add an egg, which I plan to do with my leftovers tonight. High five for a team effort.

Sweet Pea Bacon Quinoa Spaghetti and Cheese:

1 (12-ounce) package Quinoa Spaghetti (or other gluten free variety)
8 slices bacon, chopped
16 ounces frozen peas
4 ounces mascarpone cheese
3 tablespoons Grated Parmesan, plus extra for serving
4 ounces Fontina, shredded
Pink Himalayan Sea Salt
Freshly ground black pepper
1 poached egg per serving (this serves about 4)

Bring a large pot of salted water to a boil.
In a large saucepan on medium heat, cook bacon until browned and crispy, about 5 minutes. Transfer to a paper-towel-lined plate and set aside.
Cook pasta according to package directions for al dente texture. In the last minute of cooktime, add peas to the pasta water. Reserve 1 cup of pasta water. Drain and return pasta and peas to the pot.
Stir in 1/4 cup of reserved pasta water and mascarpone. Add Parmesan + shredded cheeses a little at a time, continuing to stir. Loosen sauce with extra pasta water if desired. Add bacon and mix to incorporate. Season with salt and pepper to taste.
Serve topped with grated Parmesan and fresh ground black pepper.

Almond Milk

2015-02-19T15:15:00.004-08:00

Yes. You read that right. You're about to make Almond Milk. Accept it and move on, and go ahead and give yourself a pat on the back for just putting those there almonds in water the night before. You're half way done. And just think about how fancy all your friends will think you are when you serve them some home made almond milk with their coffee. Stumptown Coffee of course.

Almond Milk::

1 Cup Almonds

4 Cups Filtered Water

a pinch of Sea Salt

optional: 1 date (pit removed dummy) or 1 teaspoon vanilla extract

Pour the almonds in a bowl and cover with water to soak 8 hours or overnight.

Rinse almonds thoroughly and toss out the water.

Add almonds, 4 cups water, salt, and optional ingredients to the VitaMix.

**If you don't have a VitaMix you're robbing yourself of one of life's greatest gadgets. Stop that and go buy one. **

Blend until smooth.

Now you need a nut bag. Yes a nut bag.

Dump the milk through the nut bag and squeeze the life outta it to get all the sweet sweet milky goodness out.

You just made Almond Milk. YA YOU DID!

Fun Fact: You can keep the nut pulp and use it for other recipes (cookies and crackers), put it in an airtight container in the fridge and save that for the next post.

Funner Fact: Do not double this recipe at one time. Yes, 8 cups of water and 2 cups of almonds does in fact fit in your blender. However this saucy number froths like no one's business when blended and then you take the top off, well... you have this. And almond pulp is less than fun to clean up.

Crispy Mustard Glazed Chicken Thighs + Rosemary Mashed Cauliflower

2015-02-17T10:31:00.004-08:00

Chicken thighs are crazy cheap my friends. And I am cheap, therefore I am a Chicken Thigh lover.
This recipe is Paleo, it is 21DSD, and it is good. Please note the last description as that's the only one that matters. I've made this four times in the past month and its a win. That's saying a lot from someone who isn't a fan of fowl.

Crispy Mustard Glazed Chicken Thighs::
1/4 cup Grassfed Unsalted Butter (Melted)
2 Tablespoons Mustard (I use Sir Kensingtons)
1/2 teaspoon Oregano
1/2 teaspoon Pink Sea Salt
Black Pepper to taste
8 Bone-in, Skin-on Chicken Thighs

Preheat oven to 425.
Place chicken in a rimmed baking pan.
In a small mixing bowl combine the above ingredients and brush evenly on the chicken.
Bake for 45 minutes or until a thermometer inserted into the center of the thigh reads 165.

Skin should be crispy and yummy and buttery and good.

Rosemary Mashed Cauliflower::
1 Head Cauliflower
2 Tablespoons Olive Oil
2 Tablespoons Grassfed Unsalted Butter
1 teaspoon (or more if you heart desires) fresh rosemary (or herb of your choice)
Salt + Pepper to taste

Cut Cauliflower florets into 2-3 inch pieces and place in a steam basket for a few minutes until tender. Place steamed Cauliflower in a food processor with remaining ingredients and blend til smooth. The end.

Tres Custard

2015-01-26T14:26:00.000-08:00

3 Ingredients.
Tres.
That's it.
And it's dessert. Who doesn't love dessert? You aren't my friend anymore if you raised your hand. Actually scratch that, you can still be my friend, I'll just eat your share of dessert. Besties for life!

Tres Custard::

3 eggs

2 ripe bananas

1 can full fat coconut milk

Instructions

Preheat oven to 350.

Crack eggs into a blender. Add bananas and coconut milk. Blend.

Place 6 half pint mason jars in a baking dish large enough to hold them.

Divide custard batter evenly between the mason jars.

You gotta cook these babies in a water bath- which is a fancy way of saying put the jars in a baking dish and pour one inch hot water into pan surrounding mason jars.

Then put entire dish in the oven.

Bake for 45 minutes.

Allow to cool in the water bath before refrigerating.

I think these are best served warm, but you can put 'em in the fridge and enjoy cold over the next few days. Top with nothing, or nuts, or pumpkin pie spice, or anything that tickles your fancy.

Cheese... with Pork Avocado Cream Enchiladas

2015-01-22T15:31:00.001-08:00

If you don't eat cheese I feel bad for you son, I've got 99 problems but cheese aint one.
These are paleo + cheese. Really the best combination if you ask me.

I've been doing the 21 Day Sugar Detox featuring wine and sometimes pizza and sometimes a sandwich. Which means I've been failing- FAILING. I did do about 9 days, then all hell broke lose. I blame it on the move. You can't move without wine, it's a fact. I also have zero will power so if you bring cookies over to my new house, I will eat them. Now you know. But whatever, it's at least motivation to cook some good for me and good for Fisher meals since he partakes quite often.

Use this tortilla recipe.

Use any shredded pork recipe your heart desires, I usually make a 5-6 pound shoulder when I do so I can use it for the week. Yes, I said 5 or 6 pounds for the week. No such thing as too much swine in my book.

For the avocado cream sauce:

2 avocados, pitted and insides removed

¼ cup vegetable broth

¼ cup fresh cilantro, stems removed

3 tablespoons canned coconut milk

¼ teaspoon cumin

salt and pepper, to taste

juice of 1 lemon

juice of 1 lime

To assemble, layer a bit of avocado cream on the paleo tortilla, load it up with the pork, maybe you throw in a little 505 Southwestern roasted green chile- there are no rules here. Layer in a pan. Spread the remaining avocado cream sauce on top. And then, and this is important, load it up with Kerrygold Cheese. No other cheese will do. It's grassed, so you can feel good about the extra layer you add in while no one is looking.

Cook them in a 350 degree oven for 5-10 minutes til cheese is melted and perhaps the corners of the tortillas get a bit crispy and burned caused everything is better when its burnt to a crisp.

Add cilantro if it floats your boat... unless your name is Jennifer Carver, then don't (she hates it).

Paleo Tortillas- Easy for Real

2015-01-22T15:21:00.000-08:00

These are easy, I pinky swear. Just make sure you mix mix mix it up so there are no chunky chunks.

I've made my fair share of different recipes, but this is by far the most tortilla-like I've made. Do it.

Ingredients

2 large eggs

1 tablespoon melted butter

½ cup canned pumpkin or cooked, mashed sweet potato

1 - ¼ cup arrowroot powder

¼ cup ground flax

½ teaspoon sea salt

1 cup water

optional: ½ teaspoon chili powder for tortillas using tex-mex recipes or ½ teaspoon vanilla and ¼ teaspoon cinnamon for tortillas using dessert recipes

Instructions

Mix together eggs, melted butter, pumpkin or sweet potato until smooth.

Stir in arrowroot or tapioca starch, flax blend and sea salt. (If you are using the chili powder or the vanilla/cinnamon, add it now)

Add in water and whisk until well combined. Batter will be runny.

Heat an 8 inch skillet on medium heat.

Remove the pan from heat and using a ½ cup measuring cup, add ½ cup batter to the pan. Swirl the pan so the batter completely covers the bottom of the skillet.

Put the pan back on the burner for about 30 seconds - 1 minute.

You'll know it's time to flip when the tortilla moves around easily when you shake the pan. So flip and now cook the other side for 30 seconds - 1 minute.

Repeat for remaining batter. Make sure to give the batter a little stir each time. You will have enough for 6 tortillas if you use an 8 inch skillet and ½ cup batter per tortilla.

Romesco Sauced-Up Skirt Steak

2015-01-12T11:13:00.003-08:00

Let's talk about my lack of blogging shall we? No? Okay good- thats a boring story.
But the moral of the story is-- I'm back. And I'm back with some serious 21DSD meals... aka nada sugar meals. And they happen to be delicious.
Let's start with this bad boy.
I suggest doubling the Romesco sauce recipe cause its yummy and you could use it on chicken or another protein later in the week. Two for one, thats what life is all about my friends. Not really, but you whatever.

For the sauce

1 red bell pepper
1 cup cherry tomatoes
½ cup whole, raw almonds
4 garlic cloves, peeled
¼ cup olive oil
1 tablespoon red wine vinegar
¼ teaspoon smoked paprika
¼ teaspoon salt
⅛ teaspoon cayenne pepper

For the rest of the dish

1 tablespoon grass-fed butter or ghee
1 pound skirt steak
salt and pepper, to season the steak

Preheat oven to 375 degrees.

Turn on gas stove and place a red bell pepper over the flame, using tongs to rotate the pepper as it chars. Char on all sides of the pepper then set aside to cool. Once cooled, place under cold water, peel off the black skin and remove the stem and seeds. Set aside for later.

On a baking sheet lined with parchment paper, add cherry tomatoes, almonds, and garlic cloves. Place in oven and bake for 10 minutes, remove almonds from baking sheet then put the sheet back in the oven to roast for another 15 minutes.

Once tomatoes have roasted and slightly exploded, place the roasted red pepper, tomatoes, almonds, garlic cloves, and the rest of the ingredients for the sauce in a food processor and puree until smooth: about 30 seconds.

Place a large saute pan over medium-high heat. Add a tablespoon of grass-fed butter to the pan. Once the pan is super hot, salt and pepper both sides of the steak and place the whole skirt steak in the pan. Let sear for about 3-5 minutes per side, or until steak is cooked to preference. Remove from pan, set on a cutting board and cover with foil to let rest.

Now for set up: Thinly slice the skirt steak against the grain. Plate some cauliflower mash and steak on a plate and top with a couple spoonfuls... and then a couple more... of romesco sauce.

Chile Cauliflower Rice Bowls

2014-06-17T12:03:00.000-07:00

Add swine to this, preferably the shredded kind that you cooked all day long- low and slow.
And perhaps add some greek yogurt as well, cause its Chile Cauliflower and you accidentally also made your pulled pork high on the heat level. Spiking that metabolism with some spice People!

Chile Cauliflower Rice Bowls::

Roasted Chickpeas

1 15-ounce can of chickpeas or garbanzo beans, drained and rinsed

1 TBS olive oil

1 tsp chili powder

1/2 tsp granulated garlic

1/2 tsp ground cumin

pinch of sea salt

pinch of brown sugar

Cauliflower Rice Bowl

1 medium head of cauliflower

1 and 1/2 TBS olive oil

4 cloves garlic, pressed or minced

1 medium zucchini, diced

1 small green bell pepper, diced

1/2 cup white corn kernels

1/2 cup yellow corn kernels

2 tsp chili powder

1/2 tsp cayenne pepper

1/2 tsp ground cumin

1 and 1/2 tsp salt, add more if necessary

1/2 TBS lemon juice

1 and 1/2 cups plum tomatoes, halved

few sprigs of fresh cilantro, chopped (optional)

sliced avocados (optional)

Preheat oven to 450ºF.

In a medium-sized bowl, toss all the ingredients for the roasted chickpeas together. Pour the chickpeas onto a lined baking sheet and bake for about 20-22 minutes, giving them a quick toss after 12 minutes. Once they look browned and shriveled, they are ready to take out of the oven.

Cut the cauliflower into small pieces and pulse it in a food processor until you get tiny bits and set aside. Don't try this in your VitaMix, it sucks.

Heat a sauté pan with 1 and a 1/2 tablespoons of olive oil over medium-high heat. Add the minced garlic and stir it a little. When the garlic starts to brown, add the zucchini and pepper and cook for about 2-3 minutes. Add in the corn kernels and cook for another 2 minutes. Finally, add the cauliflower and the seasonings--chili powder, cayenne pepper ground cumin, and salt. Cook for 2-3 more minutes and turn off the heat.

Pour everything into a large serving bowl and mix in the lemon juice and sliced tomatoes. Add some cilantro and avocados if you like… and of course pulled pork.

Sundried Tomato Pesto Ensalada Featuring Kale and Peas Cause We Are Cool Like That

2014-06-13T10:04:00.000-07:00

I haven't done CrossFit for 1 month. Travels have had me on the road 30/35 days. I did a WOD yesterday and today (I hate the word WOD so don't even get me started on that, but that's whats it's called so let's just all agree it's on par with moist and damp) and to say I am sore is blasphemy. I can barely walk. So I have that going for me.

I'v been reading a bunch of self help books as of late. And by books I mean articles. And by bunch I mean a few. They are obviously helping me with my over exaggeration tendencies. But for real... sometime ya just need a kick in the pants. A lil unbiased good advice. A coming to jesus read. A brick to the forehead instead of a whisper in the wind. Ya, I said whisper in the wind. Anyways, I shall spare you the process of reading a bunch of dribble and give ya a few of the highlights I've come upon as of late... most are relationship focused as thats the area I've felt I needed the most first aid with. But these tidbits can be applied to other aspects than just amore.

Look for someone who manages their personal flaws and baggage well. (We all have it, it's just a matter of how well you deal with it. Can you turn that shitty experience into a life lesson... or do you dwell and blame and fester in it. Fester, gross word. But really drives the point home huh.)
The fire between the two of you will die out, and what were once sparks will become only friction. There's gotta be more than chemistry, there has to be compatibility. This coming from the girl who exclusively dates guys with rippling six packs. But it's true, and I have lived it more times than I care to admit. Are you at the same place in your life, do you want the same things, have the same goals for work and family, etc. They say timing is a bitch, and I'd have to concur. Making sure you not only want to get busy in bed, but also want remotely the same thing out of life might not be a bad idea before you give away that heart silly girl. Or boy.
Attractiveness is common. But real intimacy is not. Like, whoa.
Before you can make high towers, its best to build a good strong base. It comes from laughter, empathy, forgiveness, accepting the other person's struggle and knowing yourself.
The end.

This was yummy. Turns out you can eat it while reading self-help articles too. Didn't see that coming did ya?

Sundried Tomato Pesto Ensalada Featuring Kale and Peas Cause We Are Cool Like That::

For the Crispy Chickpeas

1 15oz can Organic Garbanzo Beans (chickpeas)

1 TBSP extra-virgin olive oil

1/2 tsp curry powder

1/2 tsp garlic powder

1/2 tsp cumin

1/4 tsp salt

1/4 tsp pepper

For the Sun-dried Tomato Pesto

1 7oz jar of sun-dried tomatoes in oil (use entire jar and oil)

2 garlic cloves, chopped

2 super packed TBSPs fresh basil, roughly chopped

1/4 + 1/8 cup red wine vinegar

1/2 cup water

1/4 cup extra-virgin olive oil

1/2 tsp salt

1/2 tsp pepper

For the Pasta Salad

1lb Orzo, or any yummy grain really, cooked as directions say but with 2 tablespoons of butter (grassed) just because butter is yummy.

1 bunch kale, stems removed and leaves sliced thin

1 cup fresh English peas

4 green onions, thinly sliced (green and white parts)

.75oz fresh mint, finely chopped

.75oz fresh cilantro, finely chopped

1 TBSP extra-virgin olive oil

1 tsp salt

1 tsp pepper

For the Crispy Chickpeas

Preheat the oven to 400. Drain and rinse the chickpeas a few times under cold water. Lay the chickpeas out on a paper towel and dry them. Add the chickpeas to a small bowl and drizzle the olive oil and add the spices. Stir to combine and then lay them on a rimmed baking sheet. Bake for 40 minutes, rotating them every 15 minutes. Set aside to cool.

For the Sun-dried Tomato Pesto

Combine all the ingredients into the blender and blend for a few minutes, scraping the sides as needed, until fully combined. The pesto will be thick. Set aside.

Salad Assembly
Cook the orzo per package directions. Drain and rinse and add to a large bowl. Add all of the tomato pesto to the warm orzo (about 1.5 cups). Toss well to coat. Add the English peas, kale, herbs and crispy chickpeas, toss to combine. To finish the salad, drizzle with the olive oil and sprinkle in the salt and pepper. Toss one more time and then place in an air-tight container in the fridge. Serve cold or at room-temp.

Sunny Side Harvest + Green Verde 'Zas

2014-06-10T15:39:00.001-07:00

I love me a 'za. (Pizza for you non-tina speakers)
It's really just a carrier monkey for all things delicious. I usually make a gluten free crust out of cauliflower, but that scares some people (ahem, looking at you). And Trader Joes happens to have pre-made dough that is pretty easy and damn good, and full of gluten. So, the choice is yours.

Speaking of choices- I recently had the opportunity to have choices made for me. Turns out I really dig that. Having someone plan something for you is, well, it's awesome. Thought and time are two of the most undervalued things in this day and age (who says "in this day and age" anymore? THIS GIRL DOES). And when someone spends theirs on you, thats exceptional. And exceptional doesn't come around too often.

Green Verde 'Za::

1 pound fresh pizza dough

olive oil for brushing

1/3 cup Basil Vinaigrette

1 cup fresh mozzarella, sliced

1/2 cup ricotta cheese

1/2 cup fresh peas, blanched for 3 minutes

Kosher salt and freshly cracked black pepper to taste

Prepare a gas or charcoal grill to high heat. Brush the grill with a bit of oil.

Shape the dough into a large pizza shape while on a clean floured surface. Let the dough sit for 5 minutes and then re-form to make sure it's as big as you'd like. Place the pizza dough on a lightly floured rimless baking sheet, or pizza peel.

Transfer the dough over to the grill, and slide the pizza dough directly onto the grill. Grill the dough for about 2 minutes with the lid closed. Using a pair of tongs, lift the lid, and flip the dough over onto the other side and cook for about 2 minutes more. The dough should be golden brown with grill marks on both sides.

Once the dough is cooked, remove it from the grill and place it back onto the baking sheet.

Spread the basil vinaigrette on one side of the pizza, followed by the mozzarella, small dollops of ricotta and fresh peas that you spent many minutes shucking and taking pictures of. Carefully slide the pizza back onto the grill and grill for 2-3 minutes with the lid closed until the cheese has melted.

Using tongs, remove the pizza from the grill and season with salt and pepper as needed. Slice and serve immediately.

Sunny Side Harvest 'Za::

1 pound fresh pizza dough

olive oil for brushing

1 - 2 cups brussel sprout leaves that you lightly sautéed in olive oil

1 caramelized onion

1 cup shredded manchego cheese

A dash or pink Hymilayan salt and fresh cracked pepper

2 Farm Fresh Eggs from Big Sur- or wherever

Copy above few directions for the crust.

Load on the brussels and manchego and grill for 2 more minutes.

For the last couple of minutes, top with a fresh cracked egg or two, careful not to break the yoke. Your 'za is done once the whites on the egg are cooked through.

Blueberry Lemonade Cake

2014-05-21T11:38:00.000-07:00

I have a grey thumb. I love flowers and herb and plants, but I'm like the hospice of gardening. I take plants to jesus. Gently. Slowly. They die. Every time. So early on I learned to move my focus to cactuses. They are what most would call hearty. I've had Rosemary, my favorite cactus, since I moved to California 14 (yikes) years ago. She digs me. Every once in a while she will sprout a flower. It's cool and makes me happy.

Confession: I empty my french press coffee grounds into my cactuses EVERY DAY. It's Bulletproof coffee though so maybe they are okay with that.

So that happened. happens. will happen.

And so did this:

And this too:

My lil nephew got a baby sister- Oli and Eli. Be still my heart.

Eli turned two 5 days after his baby sissy was born. TT had to come to the table with an epic cake to take this sweet but gives-you-a-run-for-your-money toddler's mind off the fact mama and dada now have another little one to love on as well as him. Oh, and said mama really wanted this cake- and mamas always win.

This has sugar. And real flour. And butter- sweet sweet nectar of the gods grass fed butter. You're welcome love handles.

Blueberry Lemonade Cake::

CAKE

1 cup unsalted grass fed butter, softened to room temperature

1 and 1/4 cups granulated sugar

1/2 cup light brown sugar

4 large eggs, at room temperature

1 Tablespoon vanilla extract

3 cups all-purpose flour, careful not to overmeasure

1 Tablespoon baking powder

1/2 teaspoon salt

1 cup buttermilk

zest + juice of 3 medium lemons

1 and 1/2 cups blueberries, fresh

1 Tablespoon all-purpose flour

CREAM CHEESE FROSTING

8 ounces full-fat cream cheese, softened to room temperature

1/2 cup unsalted butter, softened to room temperature

3 and 1/2 cups confectioners' sugar

1 - 2 Tablespoons heavy cream*

1 teaspoon vanilla extract

pinch salt

Directions:

Preheat the oven to 350F. Spray three 9x2 inch cake pans with nonstick spray. Set aside.

Make the cake. Using a handheld or stand mixer with a paddle attachment, beat the butter on high until creamy - about 1 minute. Add granulated and brown sugars and beat on medium-high speed until creamed, about 2-3 minutes. Scrape down the sides and bottom of the bowl as needed. Add eggs and vanilla. Beat on medium speed until everything is combined, about 2 full minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.

In a large sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients. Beat on low speed for 5 seconds, then add the milk, lemon zest, and lemon juice. Remove from the mixer and stir lightly until everything is just combined. Toss the blueberries in 1 Tablespoon of flour and fold into the batter. Batter is extremely thick. Do not overmix at any point. Overmixing will lend a tough, dense textured crumb.

Spoon batter evenly into 3 prepared cake pans. Bake for about 21-26 minutes or until a toothpick inserted in the center comes out clean. Mine took 21 minutes. Remove from the oven and allow to cool completely before frosting.

Make the frosting. Using a handheld or stand mixer with a paddle attachment, beat cream cheese and butter together on medium speed until no lumps remain, about 3 full minutes. Add confectioners' sugar, 1 Tablespoon cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add 1 more Tablespoon of cream to thin out, if desired.

Assemble and frost. First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake stand. Evenly cover the top with cream cheese frosting. Top with 2nd layer, more frosting, then the third layer. Top with frosting and spread around the sides. The recipe doesn't make a ton of frosting, just enough for a light frost. Top with blueberries or lemon garnish if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

And the Eli worthy shot… kid loves his "apanes"

All Day Every Day Meal

2014-04-24T12:12:00.001-07:00

My natural inclination is to hoard the things I love. This default action has been a cause of a lot of whoops in my life. You can ask my friends, when I am in, I AM IN. I’ve been bogged down with drama because of gathering the affection of too many boys at one time, or too quickly with just one. I’ve spent hours looking for one decent outfit as I pull from a closet that is bursting at the seams with choices. I've got enough supplies to take a family of four on a month long camping trip, yet its just me. If I like something, I probably should have it in two colors, I should do it every day - sometimes twice a day, i need it now, right now… more more more. If I love something I want to be near it all the time, whether thats a person, place or thing. There is a constant nagging fear that I don’t have enough when the truth is I usually have too much. Moderation is not my strong suit, and its gotten me into a pretty silly place in life.

You don't need 6 blue glass bottles cause you think it will look cool on the shelf.
You don't need to be in the gym 6 days a week, sometimes a happy hour is good enough excuse to skip a day.
You don't need someone telling you they love you every time they walk out the door, or to be with them every waking moment.
You don't need that tank top in 3 colors cause its on sale- and you for sure don't need a new pair of lululemon pants as you have 15 pairs in your closet. I repeat, you do not need more lululemon anything. For real.
You don't need plates to serve 20 friends, nor do you need a sleeping bag for every climate known to man kind.
You don't need a house right now, thats an albatross that can wait til you are ready for a family. 1 bedroom is plenty of space for 1 person.
You don't need that bottle of wine tonight, probably a glass will do. Well, maybe not. Let's not get crazy here.

You know what the funny thing is? I live my life looking for one thing, simple goodness. I say it all the time, yet it it hasn't seem to have manifested itself into my life... yet.

Let's change that shall we? Less is more. In almost every aspect of life- other than love. But I suppose even then that can be true. Let's get rid of the clutter and clear out some space to let simple goodness live and thrive.

One step at a time- I love this meal for it's simplicity. Turmeric has crazy healing properties as does Pink Himalayan Sea Salt- so get yourself some please and thank you.

All Day Everyday Meal::

1 cup Organic Cottage Cheese (NOT LOW FAT FOR THE LOVE OF GOD, full fat is the best fat)

1 Avocado, diced up

1 handful sliced almonds

a few dashes of Turmeric

a dash of Pink Himalayan Sea Salt

a dash of flax oil

Toss this goodness in a bowl and enjoy. It's so tasty, so filling, and so good for you. Simple Goodness at its finest.

Oh Hi. And Beet Not Brownies.

2014-04-23T09:05:00.002-07:00

Oh Hey.
Hi There.
Its been awhile huh?
I've missed you. I've missed my kitchen. I've missed my wine while I am cooking in my kitchen. I've missed burning things, both on purpose and on acci-purpose. I've missed feeding my friend army.
I got a lil distracted. But I'm back, for real this time.
It's summer, and summer means food. Food that's gonna make you look hot in a bikini and impress the hot guy thats admiring you in that hot bikini.
And I'm here to help.
With Brownies. Of the Beet variety.
If you expect these to taste like Betty Crocker Brownies, well just turn your booty around right now and walk away. They don't. Not even close.
They taste like chocolate dirt with a coconut after taste. If that's not selling you, I don't know what will.
Really putting my Master's Degree in Marketing to good use huh?! NAILED IT.

Beet Not Brownies::
Makes 1 13″x9″ pan

2 Cups Raw Beets (about 3 medium beets), peeled and grated

2/ 3 cup Extra Virgin Coconut Oil, melted

3/4 cup Maple Syrup

1/2 cup Light Brown Sugar

3 eggs

1/2-3/4 cup chopped dark chocolate

1 Cup Coconut Flour

1 1/2 Cups Almond Flour

2 tsp Baking Powder, Aluminum-free

5 TBSP Raw Cacao

1 tsp Sea Salt

1 TBSP Instant Espresso Powder

Preheat the oven to 350º and grease a 13″x9″ baking pan.

Peel the beets. Using a cheese grater, grate the beets until you accumulate about 2 cups. Place in a medium size bowl, add the rest of the wet ingredients, and with a spatula mix together.

Add all the dry ingredients to a large bowl, and whisk together to combine. Add the wet ingredients to the dry ingredients and mix again. Fold in the chopped chocolate. Pour mixture into the prepared pan and bake for 20 minutes, or until toothpick inserted in the center comes out clean (honestly I think I ended up baking for closer to 40 min- it will depend on how course your almond flour is. Super helpful, I know).

Let cool in pan for 10-15 minutes (or overnight if you are lazy like me) before cutting them in to ninjas… or whatever other shape you want, which can include a square- but you're better than that. Get original.

If this isn't the creepiest looking brownie, I don't know what is.

Green Monster Overnight Oats

2014-03-12T13:25:00.001-07:00

Ooooh I love me a St Pattys Day.
My favorite creep's birthday is that day.
My parent's anniversary is that day.
And who doesn't love a good ol St Pattys Day parade.
Add in green beer, and well, boom.

In honor of the day of green- lets eat green oats. I'm lazy today, this is as good as its gonna get. And I swear you won't taste the greens- pinky swear.

St Patty's Day Green Monster Overnight Oats::

1 large handful fresh spinach or small handful of kale

1 large ripe banana

1.5 tbsp chia seeds

2 tbs PB2

1 cup almond milk

1/3 cup blueberry greek yogurt

1/3 cup regular, rolled oats

In a blender, blend together the spinach, banana, chia seeds, PB2, greek yogurt and almond milk until smooth.

In a jar, add the oats and then pour the smoothie on top. Stir well until combined.

Place in fridge overnight. Give it a good stir in the morning and then enjoy it cold, straight from the fridge. Add desired toppings as you wish such as nut butter, granola, coconut, fruit, etc.

Green looks good on ya- avoid the pinch and wear it. And eat it too while you're at it.

Blue Banana Overnight Oats

2014-03-04T10:33:00.002-08:00

Sometimes you gotta plan ahead my friends.

Cause it's Girl Scout cookie season and those spawns of satan are EVERYWHERE.

Pleading with you to eat a sleeve of frozen thin mints... for breakfast.

Uh Uh. Not happening this year. I gave them money and said to keep their cellulite in a box. Willpower is a finite resource and I aint wasting mine on thin mints. But dang they are good. Like, real real good.

Anyways- you should make a few jars of this at the beginning of the week and you will be all set in the am with a hit of protein and a lil carb. This is just one recipe, I've got others in the works so stay tuned. (Think almond butter & cacao. Yup- you heard me right. Take THAT Girl Scouts).

Banana meet blueberries. Be friends. High Five.

Blue Banana Overnight Oats::

1/3 cup gluten free oats

1/3 cup Greek yogurt

1/3 cup almond milk

1/2 banana

Scant 1/4 cup blueberries

Mash banana and blueberries together in a bowl until blended together.

Stir in oats, yogurt, and milk. Cover, and refrigerate overnight.

In the morning, get your overnight oats on. And be excited you didn't have to think about how hungry you are all morning. Cause you planned ahead. High five to you my friend, HIGH FIVE.