My Garden is…growing?

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Now that JDRF Walk season, the holidays, and travel are over, I finally have time to start cleaning out my garden (yes, in San Diego, you can wait until the end of December to do this!). As soon as I got out there and got started last weekend-it started to rain (yup, it rains in San Diego, too!). I managed to get 3/4 of it cleaned out, and will finish up this weekend, but look what I found:

DSC_0025In the left corner is Italian oregano, on the right is golden oregano, in the middle, is the rosemary bush, and back behind is my little basil bush that (was 4 ft tall) I trimmed back and is making a comeback. All organic, and doing well for as chilly as it’s been.

Fresh fish is marinating in the fridge in lemon, white wine and rosemary!

Burgers, mmmmm, Burgers.

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Seth helped end 2012 by making some fabulous burgers for dinner (before the drinks). As he was making them he said, “I am hungry, and I while I was out, I thought about just getting fast food burgers-but decided on these instead,” and his were SO MUCH BETTER.

Bacon Beef Burgers with Avocado

  • Grass-fed ground beef (you could easily substitute turkey/chicken)
  • Diced white onion
  • Worcestershire sauce (original recipe)
  • Kosher salt/pepp

Seth mixed all ingredients by hand until they were well incorporated. Then he pan fried them on the stove:DSC_0012

After they were done sizzling, he topped them with bacon and avocado:DSC_0015They were fabulous, no sauce or cheese necessary! Seriously, the fewer the ingredients, the better things taste 🙂

Chicken Kale Soup

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With the recent chill in the air in San Diego (FINALLY), I was wanting something warm, specifically soup. I decided to use ingredients I had at home and throw something together, which is why soup is so awesome-use what you have! I ended up with Chicken Kale Soup.

Chicken Kale Soup

  • Chicken broth (I used organic free range)
  • Shredded/chopped chicken
  • Kale salad
  • Grass-fed garlic butter (Kerrygold)
  • Diced white onion
  • Loosely chopped whole garlic cloves
  • Thyme
  • Pepper

I first put a 1/2 a stick of Kerrygold grass-fed garlic butter in the pot and let it start to melt. Then I added 2 containers of chicken broth, and let it come to a boil. I added the diced onion, about 3/4 bag of kale salad (it’s an organic small bag of prepared kale salad, that has shredded carrots and purple cabbage in it), garlic, cut chicken (again making use of the chicken Seth roasted on Friday night). I let it simmer for a bit, added a generous portion of fresh black pepper and dried thyme. It is tasty and there is plenty leftover!DSC_0004DSC_0009

Dairy free, except for the grass-fed butter. Gluten free. Grain free. Not to mention-packed with nutrients!

Quick Sunday Lunch

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I’m getting back into the swing of things since returning home from our trip to Africa. It’s tough! After having every meal cooked for you, for 17 days, I’ve found it challenging to get back into the kitchen, even though I do love it.

I had a massage first thing this morning (YAY alternative, beneficial, health therapies), then I went to the commissary to replenish our food. When I got home, I was starving, but didn’t want a difficult meal, so I could continue with the other things I need to get done. I ended up with an egg white, chicken, garlic stirfry with avocado.

Egg White, Chicken, Garlic, Stirfry with Avocado

  • Whole garlic cloves
  • Tri-color bell peppers
  • Red onion
  • Sliced mushrooms
  • Shredded chicken
  • Kosher salt/pepp
  • Oil
  • Avocado

I started by sautéing loosely chopped whole garlic cloves in oil, with a sprinkle of kosher salt/pepper. Then I added the tri-color peppers and red onion. I added the mushrooms, and sautéed everything for about 5 minutes. Last, I added the shredded chicken (Seth roasted a crockpot full of chicken on Friday evening, nothing but chicken, pepper, salt, garlic cloves and a little oil in the crockpot. Now we have a full container of chicken in the fridge to use at our disposal). Once everything was warm (but not mushy), I added the egg whites. I continued stirring until everything was cooked, and topped with a fresh sliced avocado. The avocado is the perfect addition to replace dairy, and add the creamy texture!

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Better yet-I have enough leftover for breakfast tomorrow 🙂