Wednesday, March 9, 2011

More deliciousness!

Mmmmm made a delicious dinner tonight!

Slow roasted pork and carrots (with a little onion soup mix thrown in,) Spicy and sweet potatoes, and some salad!

Here's the recipe for the delicious Spicy Sweet Potatoes!

  • 3 large sweet potatoes, peeled and cut into 1 inch cubes (about 6 cups)
  • 2 tablespoons olive oil or 2 tablespoons canola oil
  • 2 tablespoons brown sugar
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper

    1. In a zip-top plastic bag, toss potatoes and oil.
    2. Combine remaining ingredients; add to bag; toss to coat.
    3. Transfer to a greased 11x7 inch baking dish.
    4. Bake, uncovered, at 400 degrees for 40-45 minutes or until potatoes are tender, stirring every 15 minutes.

    Sunday, March 6, 2011


    This past month has been a whirlwind and shows no sign of abating as we get closer to wedding time and now that I am under the influence of drugs deemed necessary for my post-septum repair surgery. BUT! I wanted to update with some more pictures of delicious eating in the meantime.
    I came across this delicious recipe in the Primal Eating Cookbook featured at Mark's Daily Apple and I love it because it contains a lot of my favorite ingredients.... namely?

    Eggs! Bacon! Cheese! Salsa! RINSE LATHER REPEAT!

    These transform to create the awesome, protein packed egg muffins. Be
    st part is that they are highly customizable and I experimented a little. I made two types:

    - Eggs, ham, salsa, pepperjack cheese
    - Eggs, chicken, goat cheese, stirfry veggies, chives

    I think upon the next round I'll ditch the veggies only because they were frozen and were a little too soggy to be palatable. The rest was delicious however and the chicken ones turned out really excellent minus the vegetables.

    Here's the recipe for those who wish to duplicate my delicious success.
    ▪ 6 eggs
    ▪ 1/4 – 1/2 cup cooked meat, cut or crumbled into small pieces
    ▪ 1/2 cup diced vegetables
    ▪ 1/4 tsp salt
    ▪ 1/8 tsp ground pepper
    ▪ 1/8 cup mayonnaise
    ▪ 1/8 cup water
    ▪ 1/4 cup shredded cheese, onions, and lightly
    drained salsa to the eggs

    Submitted by Amy Schoenherr OMELET MUFFINS
    Preheat oven to 350°F. Generously grease 6 muffin tins with butter or coconut oil or for easier removal line with paper baking cups. The baking cups also help the muffins hold their shape. In a bowl, beat the eggs. Add meat, vegetables, salt, ground pepper, and any other ingredients and stir to combine. Spoon or scoop into the muffin cups. Bake for 18–20 minutes until a knife inserted into the center of an muffin/omelet comes out almost clean. The omelets will continue to cook for a minute or two after removed from the oven. Remove the omelets from the muffin cups and serve, or cool completely and store for another day.

    I served mine with a side of sour cream and flame-roasted salsa. YUMMY!