OMG it has been forever! I have been so busy and honestly, not doing anything too exciting with my meals lately. But alas, here I am once again. I’ll hopefully have a few new recipes up soon enough. Once my … Continue reading
This is such an easy week night recipe and it SO good. It’s jam-packed with yummy flavors. I’ve been using Mario Batali’s new tomato sauce and it delish. It is made with all natural ingredients and has no added sugars, flavoring, NOTHING. Plus, it’s made with olive oil, not canola oil- p.s. this is hard to come by in most jarred sauces. There are a lot of brands now that use “real” ingredients in the sauce, but they cost you an arm and a leg. I order Mario’s sauce on Walmart for 5.94 for a 24 oz. jar…if you don’t know, THATS A LOTTA SAUCE PEOPLE.
As for the sausage links, to save money – and time- I’ve been buying the spicy Italian chicken sausage from Trader Joe’s. They are GREAT. Not only are they cheap, these also have NO weird added ingredients, and – I can’t even believe it – NO SUGAR. Usually ALL packaged sausage, of any kind, has added sugar in it. So these lil’ babies are quite the find.
Enjoy this Italian goodness!!
Italian Style Skillet
- 2 Tbs of olive oil
- 1 green bell pepper, chopped (you could use red bell pepper too!)
- 1/2 of a medium red onion, chopped
- 2 tsp of minced garlic
- 3-4 slices of pepperoni, chopped
- 3-4 slices of bacon, roughly chopped
- 3 sausage links (you can use chicken sausage too!), sliced
- 2-3 cups of tomato sauce (depending on how saucy you like it) – you can use a jar of sauce, just make sure there is no added preservatives or sugars
- 1/2 tsp of red pepper flakes, 1 tsp if you like heat!
- salt & pepp (you don’t need a lot of salt because the bacon adds a good amount!)
- Place olive oil into skillet and heat for a few minutes on low-medium heat
- Place chopped onion and garlic into the pan and heat until onion becomes semi-translucent
- Add the crushed red pepper
- Once it starts to head up, add the bacon and pepperoni and cook until both become a little crispy
- Add the chopped green pepper and cook for another 5-7 minutes, or until the pepper becomes a little browned and soft
- Place the sliced links into the pan and cook until the pieces are lightly browned
- Add the tomato sauce and let it simmer on low until heated all the way through
- Top with more red pepper flakes and nutritional yeast (to give it a bit of cheeeeeziee flavor…YUM)!
These are pretty much the same recipe as my blueberry muffins, but with a nice little twist! I added some fresh raspberries and some orange extract, YUM-MEE. These are a great thing to grab when you’re on the go (*cough* … Continue reading
So I had two VERY ripe plantains sitting in my kitchen and I had noooo idea what to do with them… I did some thinking and I decided to give a whack at some plantain brownies. Honestly, THESE ARE DELICIOUS. … Continue reading
Talk about an AH-MAZING dessert, that’s actually healthy. This chocolate pudding is jam-packed with tons of nutrients from the avocado, calcium from the almond milk, and potassium from the bananas. Truly, this is delicious and – can you believe it- … Continue reading
This is SO much better than that store bought crap. If you have time to make this, DO IT. It’s sooo beyond worth it. Plus, you don’t feel bad for eating it because it all natural ingredients. No preservatives or … Continue reading
This shit is crack. I eat it by the spoonful. No joke. I originally tried Juli’s Spinach & Atrichoke dip, but I found that it was lacking some of the creaminess I wanted and some flavor. Honestly though, I’m bad … Continue reading
So, an old HS friend who now lives in NYC with me was telling me how her good Wake friend just got this cool job at a new health start-up in the city. Of course, I was intrigued. She was … Continue reading
My roommate and I get fresh organic veggies delivered every two weeks to our NYC apartment. This week we got a unusually LARGE purple cabbage. I don’t cook with cabbage much, but I L♥VE the crunch it puts in salads. So I decided to opt for a super fall-ish super food salad. Gettin’ my greens on!
Aren’t they beautiful! Green goodness jam packed with vitamins, minerals, and pure l♥ve… I love em’ and my body love em’ even more. HOLLA! My secret mixture? Fresh kale, chopped purple cabbage (the reason for this creation in the first place), & RAW (yes, raw) brussels sprouts! So yummy & crunchy. They great part about this – since everything is raw – you can put the dressing on it overnight and it won’t get all soggy. AMAZINGNESS! Actually, it tastes even better because all the flavors have soaked into the greens. Mmm Mmm good…
With these sorta greens and with fall in full force, I usually opt for a homemade apple cider vinaigrette dressing. Not to toot my own horn, but I NAILED the dressing. It soooo tastyyy!
Super Food Salad
- 1 head of purple cabbage, chopped
- 1 large bunch of kale, chopped
- 1 lbs. of brussels sprouts, chopped
- Avocado (A MUST!)
- Dried cranberries
- Fresh berries
- Roasted squash
- Pumpkin seeds
- Grilled chicken
- Dried apple rings, chopped
- Roasted pears (SO YUMMY)
- Roasted green grapes
- Chop all the greens up and place in a large metal bowl, store in the fridge for up to 5 days
- Take small amounts of the salad out as you like and add other fall-esc ingredients!
- Toss with apple cider vinaigrette dressing
Apple Cider Vinaigrette
- 1 cup of apple cider, all natural
- 3/4 cup of olive oil (I use a little less)
- 1/4 cup of brown spicy mustard
- 4 Tbs. of apple cider vinegar
- 3 Tbs. onion powder
- 3 Tbs. garlic powder
- Salt & pepp
- 1-2 Tbs. Maple Syrup or a few drops of stevie (optional)
- Place all ingredients in a jar and shake, shake, shake!
- Make sure to taste it and adjust the flavor to your liking- these are rough variables for this recipe
First guest post, check! Be sure to check it out at Play Paleo. Shout out to Finley for having me on her amazing blog, thanks gurl ♥ So, I am THE WORST. I am formally “blog-agizing” to Finley for being so … Continue reading