Category Archives: Recipes

Egg Burgers, anyone?

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Seth and I got creative with our burger toppings the other night, and ended up with these:

Egg Burgers

  • Organic grass-fed burgers (we get TJ’s)
  • 4 eggs ( we use Organic Valley, pastured)
  • Sliced red onion
  • Sliced tomato
  • Sliced avocado
  • Kosher salt/pepp

Seth grilled the burgers, they cook fast and shrink, fyi. He also sliced the red onion into rings, and kept them intact for grilling. Then we decided to break 1 egg each into little glass dishes, and pop them in the microwave for about 2 minutes, checking frequently. Then we simply layered the ingredients and sprinkled with kosher salt/pepp, added a little green salad on the side, and some fresh strawberries.

Another colorful dinner!

Curry Vegetable Stir-Fry

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Sunday night, I had zero desire to cook, and was contemplating junk food (I do still do this). I resisted the urge, which was hard as hell (it is still hard sometimes), so I did what I do often, which was “what needs to be used so it doesn’t spoil?” Bell peppers and zucchini, so I decided to do a simple vegetable stir-fry. For flavor, I added shallots and garlic. When it was almost done, having been craving Thai food, I thought I’d add curry powder. It smelled amazing, but then I remembered I had pineapple in the fridge that needed to used, so I tossed that in too! What I ended up with was an awesome Thai inspired, colorful, and warm meal.

Curry Vegetable Stir-Fry

  • Bell peppers (2 colors)
  • Zucchini, 1 green, 1 yellow
  • 2 shallots
  • Garlic cloves (as many as you like!)
  • Pineapple
  • Curry powder
  • Kosher salt/pepp

Isn’t it gorgeous? 🙂

Carrot Cabbage Slaw

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Salad, slaw…eh, doesn’t matter what it’s called. This is a light, refreshing, cool dish that makes a great side, and took about 10 minutes. Make for a party, revise the ingredients, such a versatile and low calorie recipe. The entire bag of cabbage alone, 80 calories. Seriously.

Carrot Cabbage Slaw

  • 5 large carrots, shredded fresh
  • 1 bag of shredded cabbage (I used Trader Joe’s 10oz bag)
  • Dried grapes…I mean raisins (Seth had dried grapes in the dehydrator)
  • Juice of 1 lemon
  • 2 TBSP raw honey
  • Kosher salt/pepp

Shred the carrots in a shredder, chopper, processor, by hand, whatever works. Place in a bowl with the entire bag of shredded cabbage. I added the rest of the dried grapes we had, which was probably a 1/2 cup (would’ve added a few more if we had them). I squeezed the juice of one lemon over the mixture, drizzled 2 TBSPs of raw honey over top, and sprinkled with salt/pepp. Tossed, and served (okay, I didn’t really serve, Seth took what he wanted, and then I ate the entire rest of the bowl, hee hee).

I would encourage you to try the shredded carrots raw. They really are very sweet, and the shredding just brings it out more.

Roasted Heirlooms and Egg Muffins!

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I found these beautiful Orange OxHeart Heirloom tomatoes hidden on Sunday when I was picking my garden, and I wanted to use all of them before they spoiled, so I decided to bake them. My only inspiration for what to do with them was adding another striking color to the orange, so I added red (looks purple) onion.

Heirloom Tomato Bake

  • 6 Heirloom tomatoes
  • 1 red onion (although it looks purple)
  • Whole garlic cloves, sliced
  • Fresh squeezed lemon
  • Balsamic vinegar
  • Kosher salt/pepp/thyme

I simply sliced the tomatoes and onion, and layered them in a glass 8×8 baking dish. Then I placed the sliced garlic cloves throughout, drizzled with a bit of olive oil (I’m out of macadamia), and sprinkled with kosher salt/pepp and dried thyme. I popped the dish in the oven around 400 degrees, and let them cook down until they were sizzling. I took the dish out, and squirted the juice of a fresh lemon, and a small drizzle of balsamic and put back in the oven to warm. Voila, roasted heirloom tomato bake!

 

 

 

 

I was also craving protein, but wanted something easy, so I went to eggs and ended up with egg muffins. Fun, easy, and the potential to make a million different ways, makes them even better.

Egg Muffins

  • 10 eggs, beat in a dish
  • Diced red bell pepper
  • Diced red onion
  • Diced jalapeno (I used 2 small from the garden)
  • Diced garlic
  • Fresh cilantro
  • Kosher salt/pepp

Mix everything together and pour into lightly greased/buttered/oiled muffin cups.

 

 

 

 

 

I cooked them for about 15 minutes at 400 degrees, and I think next time, they’d take even less time. They puff up really well, but cook fast. The texture was a little dry (not even dry, maybe just eggy?), so next time I think I’d add raw organic heavy cream, or butter to make them a bit more creamy. Either way, so easy 🙂

Bacon Apple Salad

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I was really busy last Saturday and by the time I finally got home from hiking, errands, etc…I was starving. I wanted something fulfilling, meaty, but easy. I looked around, and ended up with an awesome new salad.

Bacon Apple Salad

  • Organic baby butter lettuce
  • 1 larger sized organic apple (I used Gala)
  • White onion
  • Walnuts
  • Cooked uncured bacon (I used TJ’s)
  • Raw organic sharp cheddar (Organic Valley, as the cows are pastured)
  • Kosher Salt/Pepper (to taste)
  • Drizzle olive oil

I cut the apple pieces into cubes, diced the white onion, hand crushed the walnuts (awesome replacement for croutons), cooked and loosely chopped the bacon. I tossed all ingredients in a bowl, and drizzled just a little olive oil on the salad for moisture. Last, I topped it with fresh shredded raw organic sharp cheddar.

So. Good. I might have a new fave salad, that is easy, and has a great balance of vegetable, fruit and fat!