Category Archives: Recipes

Honey Apple Slaw

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This was completely accidental, but yummy nonetheless! I had about 3/4 bag of shredded cabbage I needed to use, so I decided to toss it with some diced apple, oil and seasoning, only I added too much garlic (yes, there is such a thing). So I toned it down with a drizzle of raw honey, and voilà! Honey apple slaw 🙂 Another easy, light and simple summer salad (errr, slaw)! You could easily make this for any kind of party or get together

Honey Apple Slaw

  • Shredded cabbage (I had about 3/4 bag)
  • 1 sweet red apple (I used Gala)
  • 1/2 small yellow onion, diced
  • Drizzle olive oil
  • Kosher salt/pepp
  • Garlic powder
  • Raw honey

Mix altogether and serve. It was like a sweet, salty addition to my meal! I had it with some roasted red pepper and spinach chicken sausage and avocado.photo 1 (1)photo 2 (1)

Tomato Cucumber Herbs de Provence

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I’m harvesting cucumbers from the garden already! I can’t let food go to waste, and especially not food I’ve grown with my own two hands, so I threw this refreshing summer salad together last night with my last cucumber that needed to be used. Lots of simple summer salads coming your way!

Tomato Cucumber Herbs de Provence

  • 1 large cucumber, sliced
  • 8 mid-size campari tomatoes, sliced
  • 1/2 yellow onion, diced
  • Drizzle olive oil
  • Sprinkle of red wine vinegar
  • Kosher salt/pepp
  • Generous sprinkling of Herbs de Provence

Mix altogether and serve. You could easily pair this with seafood, meat, even eggs. We had ours with grilled chicken and avocado.DSC_0944

Thyme Brussels Sprout Hash

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I am whipping up some crazy good hashes here lately, that have all the key ingredients: healthy fat, vegetables, herbs and protein. They’ve recently become my go-to meal on a busy weeknight when I can quickly choose 5-7 ingredients, and saute. I typically have something that needs to be used, so I take that 1 ingredient and creatively build around it: last night, I had cherry tomatoes that were on their last day of survival.

Thyme Brussels Sprout Hash

  • Bacon, cut into pieces
  • 1/2 small red onion, cut into pieces
  • 1 bag shredded Brussels sprouts (I use TJ’s)
  • 1 1/2 cups cherry tomatoes, halved
  • 1 apple, diced into small pieces (sweeter, like gala or pink lady)
  • 2 TBSP dried thyme
  • Kosher salt/pepp

I started by sauteing the cut bacon pieces (1/2 a package of TJ’s uncured ends and pieces) in a pan until they started to cook, and then added the cut onion, TBSP of thyme, and dash of kosher salt/pepp. I sauteed for a few minutes longer, then dumped the bag of shredded sprouts into the pan and let them cook down to where the bacon and sprouts were just starting to caramelize/brown. Sprouts start out white and slowly turn a pretty rich green as they cook, which makes it easier to know when they’re approaching done-ness. Then I added the cherry tomatoes, halved, and tossed gently to let them warm up. Last, I added the diced apple and remaining TBSP of thyme. I let it cook just a few minutes longer and served. It was so comforting, and as with all hashes, there was plenty leftover for breakfast or lunch the next couple of days 🙂photo (1)photo 1photo 2photo

Tips: Add the “softer” ingredients toward the end to just warm them, this prevents mushiness and watery-ness. Also, with the exception of the apple, I cut everything for this dish directly over the pan, with kitchen shears-so convenient! If you don’t have any, I’d highly recommend getting a pair.

Spicy Chicken Salad

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Salad season is in full swing. Really, when is it not? 🙂 Still, with the dry, warm weather, I am craving salads like no other! Last night we threw together a spicy chicken salad from veggies we had on hand, and pre-grilled spicy chicken.

Spicy Chicken Salad

  • 1 bag butter lettuce (it’s one of my fave lettuces ever)
  • 2 cups halved cherry or grape tomatoes
  • 1/2 diced white onion
  • 3 avocados, diced
  • Pepperoncinis (how every many you prefer)
  • Spicy grilled chicken, cut into pieces
  • Black olives (added to my salad only, hubs says NO to olives)
  • Cholula or hot sauce of choice
  • Kosher salt/pepp

Combine all ingredients and toss, then sprinkle hot sauce for a little kick 🙂

Without olives (for my hubs):DSC_0928With olives (for me):DSC_0933

Orange Bacon Brussels Sprout Hash

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Yes, make this asap, because it’s pretty (that’s not really why). I don’t often blog immediately after I create a recipe, because, well, I’m eating or living life or sleeping-but it’s Friday so yay, I can stay up late! I’m so old.

Super stressful, busy week here, and I have about 50 kajillion things I want to blog about, but don’t have the time-sleep is valuable for helping my brain function, or repair. Therefore, I came home tonight, poured myself a glass of red wine, started bacon cooking, had a bite of Theo Chocolate, then starting cooking. In that order.

Orange Bacon Brussels Sprout Hash

  • 1 small red onion, diced
  • 1 TBSP Tropical Traditions Gold Label Coconut Oil
  • 1 bag shredded Brussels sprouts (TJ’s)
  • 1 medium orange (zest, juice, and flesh!)
  • 1/2 package cooked bacon, cut into chunks
  • 3 eggs, over-easy
  • Kosher salt/pepp
  • Garlic powder

I began by sautéing the onion in the coconut oil over medium heat, seasoning with kosher salt/pepp/garlic powder. Then I turned the heat down to low and added the entire bag of shredded sprouts, sautéing until cooked, but still crisp. I added the juice of the orange and let it simmer for about 15 minutes. Then I cut the bacon into pieces right into the pan, added the orange zest, and scraped the flesh pieces of the orange out of each orange 1/2. I let everything heat throughout.

Then I ate it with some over-easy eggs. What what.

Orange happens to be one of my favorite flavors, of all time. It is exceptional with salty, veggie, sweet, chocolate, etc. flavors. Enjoy!DSC_0910DSC_0919DSC_0922