Tag: what i ate

Building Community

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Living in a small community has its perks.

I love the fact that I have a wonderful farmers market in my rural community. There are actually several, but I do have a favorite one.

And they take community seriously.

They took the time to host a community breakfast. And it was the most gorgeous set up I’ve seen. Surrounded by fall decor and pretty fall flowers, 50 people in our small community came together at a place we all love to eat breakfast and fellowship.

And it was absolutely beautiful. Cold, but beautiful. We had so much fun, and the food was all locally sourced.

I was all bundled up in my favorite winter hat, and Brad was looking mighty fine, too, even with his crazy eyes. We really have a hard time taking a “good” picture together. You’d think after two years we would have it figured out, but we definitely don’t.

Brad’s mom LaDonna was there, too. And so was his dad. And it was the perfect way to spend a cold Saturday morning.

We had coffee and omelets and homemade apple bread and locally sourced sausage, bacon and ham. And lots more. The good news is you can get all of that and more at Me & McGee Market in North Little Rock. I don’t do my shopping anywhere else. And I like it that way.

Eating locally sourced produce and meats has been so good for us. I can definitely say we have kept better eating habits since “cutting the cord” with the grocery store. And we have made some amazing friendships since spring. I can’t imagine not going to my favorite little farmers’ market now that it has become such a staple to my routine.

What are Saturday morning traditions? Do you shop local?

Chili and Mashed Potatoes

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Chili makes the world go round.

So does mashed potatoes.

Put them together, and you get all the best things in life.

I can’t say enough about this deliciousness. I had a major chili craving thanks to the cool snap in the weather.

I usually put it over mashed sweet potatoes, but I had creamer potatoes from the farmers market I needed to use.

And it was a yummy, filling dinner.

What do you put chili on?

Paleo French Toast

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Breakfast is the most important meal of the day. But when you do a Whole30 or live a mostly Paleo lifestyle, breakfasts can get boring.

I mean you can only have eggs so many ways before you get tired of them.

Enter Paleo French Toast.

I’ve been trying all different kinds of grain free breads. Last week, it was Simple Mills Artisan Bread. This week I made Against All Grain’s Blender Bread.

So I whipped up a batch of French Toast.

Sometimes you just need a little sweetness to start your day.

What are your favorite Paleo inspired breakfast items?

Quick Chicken Curry over Mashed Sweet Potatoes

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I have a new found love of Indian food.

Curry powder is a new favorite of mine. So flavorful. Very few ingredients came become a masterpiece of a dinner.

This chicken curry was so yummy.

What you need:

  • Two chicken breasts, cubed
  • A small nob of ginger, minced
  • One onion, roughly chopped
  • 1/2 red bell pepper, thinly sliced
  • A couple handfuls of fresh green peas
  • 1 can coconut milk
  • 1 heaping tablespoon tomato paste
  • Salt, pepper, curry powder and cayenne, to taste

Heat up a pan with a little avocado oil. Sauté the chicken with curry powder, cayenne and pepper.

Add in the veggies. Cook until onions soften, about 10 minutes. Add more curry, cayenne and salt, if you want.

Stir in tomato paste and coconut milk.

Cube potatoes and put in a pot of water. Bring to a boil. Boil for 20 minutes until potatoes are soft.

Drain the potatoes. Put back in the warm pot. Mash. Season with salt and pepper.

Enjoy!

Steak Kabobs

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When your local farmers market has filet mignon kabob meat, you get it.

Because life is too short for ordinary kabobs.

This is so easy.

Just be sure to not stab yourself with the bamboo skewers like I did. Twice.

What you need:

  • Filet mignon kabob meat
  • Cherry tomatoes
  • Onion, cut into big chunks
  • Green bell pepper, cut into big chunks
  • Avocado oil
  • Fennel and Fire After Grill Steak Seasoning
  • Fennel and Fire Sriracha Sea Salt

Heat the grill to 350 degrees. Soak the bamboo skewers in water for at least 10 minutes.

Prep the veggies and meat. Coat the steak with a little avocado oil and steak seasoning.

Put each ingredient on the skewer until all are gone.

Grill for about 10 minutes. The steak pieces are small, and you don’t want to overcook them. Turn the skewers a couple times to get good grill marks.

I plated mine with a side of cauliflower rice.

Very filling. A pretty dinner.

What are your favorite things to kabob?