This meal felt like spring and reminded me that despite the rain here in Northern CA, warm weather and Easter bunnies are right around the corner. I will definitely make these for brunch on Easter Sunday and probably a few more times in between now and then. All three of my boys loved these yummy little baked eggs and Jaden was super excited about the possibilities of making them “a million different ways mom!!” [Read more…]
I was so lucky to be at Robb Wolf’s Paleo Solution Seminar today, right here in Chico, CA! I met a wonderful group of people and of course the highlight being Robb’s seminar and hearing him make a whole lot of sense about this Paleo “Thang” (as Robb put it…)! After returning home to some hungry kids and a husband who so sweetly arranged a date night for us, I made some Fast Shrimp for the boys. [Read more…]
I hope you all are having a wonderful holiday season!!
This morning I put together a Coconut Milk and Curry Frittata. Sounds crazy, right? Crazy but good!! [Read more…]
I love the farmers market in the fall. The leaves are falling, it’s cold enough in the morning to bundle up and cold enough that my kids are a little frozen and stay close by to hold a warm hand. I love the colors at the market during the fall: there are falling leaves of gold and red – crunching under feet, bright orange persimmons, green and yellow winter squash all gnarled and splotchy, scarves wrapped round bustling shoppers… Let’s go back to that winter squash. There was a stall offering some unknown variety of winter squash in which someone took the time to cut, peel, and de-seed the squash, all bagged up and ready to cook. I am in love with this farmer because as much as I enjoy winter squash, it can be labor intensive and I am all about fast paleo food!! So today, I made a stuffed London Broil with winter squash and it was really super yummy. Here’s the recipe: Take a 2-3 lb London Broil butterfliy it and pound it out thin (about 1/2 inch thick). For the stuffing mix together: 1 bag frozen chopped spinach, 1 chopped purple onion, 1/2 cup diced sun-dried tomatoes, handful of diced green stuffed olives, a big drizzle of olive oil, and minced garlic and cracked black pepper to taste. Spread stuffing mixture onto London broil and roll up. Secure with toothpicks. Place London broil into crockpot and place sliced winter squash all around the meat. Pour any leftover stuffing mixture on top and a little more olive oil over the squash and cook all day on low. Delicious….