FUEL YOUR INNER ATHLETE
Here is a favorite recipe from Holly. She says these are great to make as a big batch and freeze to have on hand for a quick meal, even for breakfast. Thank you for sharing!
sarahfragoso.com/garden-fresh-meatballs/Garden Fresh Meatballs
Meatballs seem to be an easy dinner for feeding a crowd, but having them with the usual tomato or creamy mushroom sauce might get a little boring. From the cool tribe at Paleo Leap come an Asian inspired version to serve up with some zucchini noodles or cauliflower rice (which can now be found at the local grocery stores in the freezer section!).
ASIAN FIVE-SPICE MEATBALLS
This is one of my favorite side dishes to make. It has incredible flavor and is easy to make on the stove stop any time of year. I have even tried it with cauliflower but broccoli is my favorite. You can easily change the spices used to fit your tastes.
2-3 crowns of broccoli floret bunches with the floret stalks cut in half
1/4-1/3 cup water
1 tbsp olive or coconut oil
2 tbsp water
1 tbsp olive or coconut oil
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes
Combine 1-2 tbsp water, oil, salt, pepper and red pepper flakes in a small bowl and set aside. On the stove top, heat a 1tbsp oil in a skillet on med high heat and add broccoli and 1/4-1/3 c water. Make sure that cut sides of broccoli are in contact with the skillet. Cover skillet and cook until broccoli is just becoming bright green and tender, 5-7 min. Add the oil and spice mixture to broccoli and toss to coat. Leaving cover off, cook until broccoli begins to brown, turning broccoli throughout so that all all cut sides develop a little browning. Monitor the cooking so that the broccoli retains some brightness and remove before it becomes dull in color.
I would recommend making more broccoli than you think you need. It does shrink a bit while cooking and also it disappears fast!
I know I just posted a recipe from Paleo Leap, but I just couldn't resist this one for bacon wrapped brussel sprouts. I personally love roasted brussel sprouts and wrapping them in bacon sounds heavenly. These seem like a quick and easy party dish that might even tempt those brussel sprout nay sayers.
With the busiest holiday days coming up, now is the time for meals that make themselves. Here is a simple and delicious recipe for slow cooker pork from Paleo Leap.
I love eggs. I seriously could eat them for every meal. Since I often eat my first meal at the gym but didn't want to miss out on my eggs. I played around with eggs bites until I was able to find a technique that gave me the texture I wanted, smooth and soft without being rubbery. The trick, I found, was to put the muffin tin in a water bath. This helped the eggs cook at a more even rate with fewer bubbles giving me the dense smooth texture I was after.
Preheat the oven to 350 degrees.
In a 2 cup measuring cup, place your desired ingredients with a little water and microwave for 30-60 seconds until tender. My favorite is mushrooms, broccoli and onion. Precooking the ingredients can also help to drive off some of the water so your eggs bites aren't wet. Let cool slightly.
Next add 1 or 2 eggs and enough egg whites to make 1 cup of mixture. This will give you enough for 4 egg bites. For 5, add enough eggs to make 1 1/4 cup mixture. Season and mix well.
Pour the egg mixture, add cheese on top if desired, into a greased/buttered muffin tin and place in an 11x13 cake pan. Fill the cake pan with just enough water to submerge the bottom of the muffin tin. Be careful not to put so much that it spills into your eggs!
Bake for 20-25 min until the eggs are set. Remove the cake pan from the oven and let the eggs cool in the water. This will allow them to continue to gently cook through.
Once cooled, portion into individual containers and refrigerate. To reheat, cook in the microwave for about 1 min at 50% power.
More from Katie's kitchen! This looks delicious and easy to make, just perfect for this time of year.
This is a recipe I have customized from an old Martha Stewart one (don't hate me, please!) It makes a great side dish or could even be a meal on its own with some added protein such as chicken or shrimp.
2-3 celery stalks cut on the bias
1/2 chopped green apple
1/4 cup sliced sweet onion
leaves from celery stalks
1 tbsp course ground mustard
2 tbsp white wine vinegar
1 tbsp olive oil
salt and pepper to taste
Combine mustard, vinegar, oil, salt and pepper into a small bowl, which until combined and set aside. Place celery, apple and onion in a large bowl and stir to combine. Pour dressing over and stir to coat. If desired, add the celery leaves and stir just until combined. This can be served immediately as in, or it can be refrigerated for up to a couple of days. A sneeze of fresh lemon before serving can bring a fresh and lively note as a finishing touch.
This is a repost from a couple of years ago but still a good one. With the cooler weather upon us, many of us will be looking for some easy and delicious crock pot meals, so here is one from Katie.
For this week, I am passing along an email with a collection of recipes for something that many of use probably don't think of for more than topping our tacos and nachos. No, not cheese, but that other dairy comfort food, sour cream. Sour cream is delicious in many recipes and brings a savory and tart flavor to many dishes while adding a creamy texture. In this collection of recipes from Cultures for Health, you can discover a new favorite way to use this common ingredient.
BEYOND TOPPING: 5 WAYS TO USE SOUR CREAM