Green Chef: Try It

June 14, 2017Leave a comment

Ok. You are going to need this link by the time I’m done sharing about tonight’s dinner.

Dinner was phenomenal. Harissa Glazed Pork Chops with Braised Green Beans and Carrots and a side salad from Green Chef.

I didn’t have to think. Didn’t have to plan. Just pulled out the color-coded ingredients and made dinner.

It was full of flavor. It was all Paleo, which is important to me even though I don’t always eat Paleo.

If you haven’t tried a subscription box, I urge you to try it at least once. It is amazing. And I love it. It will be something we do off and on for a while. Because hello convenience.

I’ll give it to you again. The link to try it for a week. See if you like it. Tell me what you think.

Sammies FTW

June 13, 2017Leave a comment

I’ve never been a sandwich for dinner type of girl. Probably because my momma spoiled me by making delicious dinners every night. Sandwiches were a lunch thing at our house. And for the most part, I still feel that way.

But tonight, after a long day of cooking for a project at work, I couldn’t even imagine cooking.

So I didn’t.

Instead, I swam some laps in the pool. And then I made a delicious sandwich.

Now this sammie is special. It’s got homemade bread from Me and McGee Market in North Little Rock.

A good sandwich starts with good bread. Everything else is just extra. My sammie extras included ham, Gouda cheese, sliced heirloom tomato, baby arugula and spinach mix and horseradish mustard with a side of Terra Heritage Blend Chips.

If you haven’t tried Terra chips, you need to. I love the Heritage blend. It has sweet potato chips, beet chips, parsnip chips and other delicious root veggies. I love all the colors.

What is your favorite sammie? Favorite chips?

Summer Grillin’

June 12, 2017Leave a comment

Nothing beats a hamburger on the grill.

Lately, I’ve been grilling up some mean hamburgers. I found some delicious seasoning mix called Fennel and Fire’s Hambuger Blast. And it is life changing.

I paired my burgers with fried potatoes, lady cream peas and sautéed lemon pepper okra from Me & McGee Market in North Little Rock.

It was summer produce perfection.

I absolutely love having a farmer’s market in my backyard. I actually have three within a couple miles of each other so I like to share the love.

What have you been grillin’ lately? Favorite summer dinners? Favorite farmers’ markets?

Greens and Things

June 11, 2017Leave a comment

I love brunch.

If you’ve read this blog over the course of its life, then you know how much I love to share brunch ideas.

Today’s brunch is all locally sourced and absolutely delicious.

It all starts with simple ingredients. Rainbow chard. Farm fresh eggs. Local butcher shop bacon.

My new favorite place to go on Saturday mornings is Me & McGee Market in North Little Rock. It is a gorgeous little farm stand with all the freshest veggies and fruit.

The produce and eggs are so pretty it’s hard to pass them up. So I didn’t.

Swiss chard is one of those greens I avoided at the grocery store. But thanks to my experiment with Green Chef, I have mastered fixing them to be so delicious. And you only need about three ingredients.

Sautéed Rainbow Chard

You will need:

1 bunch rainbow chard
4-6 slices of bacon, sliced into small bits
2 cloves of garlic, minced
Salt, pepper and red pepper flakes, to taste

Slice the bacon into small bits. Sauté until crisp and most of the bacon fat has rendered.

While the bacon cooks, prep the chard. Slice down the sides of the center stem to remove leafy greens. Save the stems. Slice stems into bite sized pieces; set aside. Roll chard leaves into a bunch, and slice into ribbons.

Remove bacon from pan. Add chard stems to bacon grease. Sauté for 3-4 minutes. Add garlic and season with salt, pepper and red pepper flakes.

Add leafy greens to hot pan. Sauté until chard begins to wilt. Add more pepper, red pepper flakes and salt, if desired. Remember the bacon is salty. Add cooked bacon back to the pan.

Heat oil in a separate pan. Fry egg until yolk reaches desired consistency. I like mine runny in the middle.

Plate chard and top with fried egg. Enjoy.

I love greens, but I’ve never taken the time to make them. With this cooking method, I plan on making them all the time.

Food, Life and All the Places in Between

March 13, 2017March 13, 2017Leave a comment

Life is hectic.

But I don’t have to tell you that because you already know it’s a fact.

I’ve been doing lots and lots of things.

Working. Finishing up my Master’s thesis. Exercising. Reading. Being a dog mom. Fixing up my new house. Cooking.

But I did want to check in. Tell you I’m still here. Just on a writing pause at the moment.

Plus I have some things to share.

I’ve made my personal Bitmoji. The ponytail cracks me up. (Also I realize how important this is to adding substance to your life, but it’s fun. You should totally get one.)

I figured out how to make Whole30 approved pancakes. While I’m not currently doing a Whole30, I still try to eat paleo as often as I can. It makes me feel my best.

I took a fun photography class with The Women Bloggers. Loved every minute of that. I haven’t taken a class since college, and I realized it could be an introvert’s favorite pastime. I love flexing my creative muscles, but sometimes I want to do it all in my head. And photography is a cool way to see quiet creativity manifest.

I just got my first Beautycounter order in the mail. So excited to start a new skincare regime. I’ve been needing to rethink my skincare. My naturally oily skin is not behaving lately. So it’s time for something new. Really excited about the activated charcoal soap bar for body and face. Can’t wait to report back on that.

A gentle reminder as we move into a new season. I’ve always loved the little gestures. They symbolize people knowing you, listening to you and actively participating in the relationship. Carry this to work with you, practice it on your significant other and try do the small things more often than you expect to receive them. That is life changing.

What’s new with you? Favorite new recipes? Anything I should know?