Smoked Sockeye Salmon and Kale Salad

I have been sick this week and have not had much of an appetite.  Today was my first day back in the kitchen and this salad was just what the doctor ordered.  My energy had returned within an hour of eating this salad, which was the perfect dose of protein and healthy fats.

Smoked Sockeye Salmon and Kale Salad

Ingredients:
1 bundle fresh kale, torn into small pieces
1 avocado, pitted and cut into pieces
1 package Trader Joe's smoked sockeye salmon, cut into pieces
2 tbsp. olive oil
juice from 1 lime
lemon pepper
Asiago cheese, freshly grated

Directions:
Tear the kale into small pieces and place in a large bowl.  Toss the kale with the olive oil.  Slice the avocado, drizzling with lime juice and sprinkling with some pepper.  Tear the smoked salmon into small pieces and top with lemon pepper.  Arrange the avocado and salmon over the kale and grate Asiago cheese over the top.

Smoked Sockeye Salmon and Kale Salad

Cauliflower Casserole: Supreme Pizza Style

We love the cauliflower casserole, but sometimes loaded faux-tatoes get boring.  Switching it up is always interesting.  I have made a jalapeno popper variation and a buffalo chicken rendition, but I do believe supreme pizza toppings give the cauliflower casserole my favorite flavor.  Whether it be because we haven't had pizza in three months or that this was an awesome way to use some ingredients I had on hand, I would highly recommend trying this one out.

Cauliflower Casserole: Supreme Pizza Style

Ingredients:
1 head cauliflower, cut into small florets (it is important that you use fresh cauliflower, not frozen)
1 bag fire roasted red, green, and yellow peppers with onions (you could use fresh if desired)
2 cloves garlic, minced
2 tbsp. Italian seasoning
Salt
Pepper
1/4 cup no sugar added pizza sauce
1/4 cup Parmesan Cheese, shredded
1/4 cup Mozzarella Cheese, shredded
Canadian Bacon (optional)
Pepperoni (optional)

Directions:
Preheat the oven to 400 degrees.

On a baking pan, arrange the cauliflower in a single layer, drizzling with olive oil and topping with a sprinkle of Parmesan, salt, pepper, and Italian seasoning.  Bake for 20 minutes.

In a skillet, saute the blend of peppers and onions with the garlic.

Once you remove the cauliflower from the oven, place the it in a large mixing bowl, an mix with the remaining Parmesan and pizza sauce.

Spread the mixture in the bottom of a prepared baking dish. Top with the sauteed peppers and onions, Canadian Bacon, pepperoni, and any other toppings you want to add.  Sprinkle with Mozzarella and bake for about 20 minutes, or until the cheese begins to brown.

Cauliflower Casserole: Supreme Pizza Style

Zucchini "Pasta" with Spinach and Sun Dried Tomatoes

We have not eaten pasta since before we became followers of Keto on January 3, so when I discovered that I could make "pasta" out of zucchini by using my mandolin slicer, this recipe was born.  My husband and I loved it and it made for an even better lunch of leftovers today.

Zucchini "Pasta" with Spinach and Sun Dried Tomatoes:

Ingredients:
3 zucchini, sliced into thin strips using the mandolin
4 cloves garlic, minced
1 cup fresh spinach
1/4 cup sun dried tomatoes
1 tbsp. capers
1/4 cup Feta cheese
1 tbsp. olive oil
salt
pepper

Directions:
After slicing the zucchini with the thinnest setting on the mandolin, place the zucchini, garlic, salt, and pepper in a large pot over medium high heat.  Saute until the zucchini begins to soften.  Add the spinach to the zucchini mixture, allowing it to wilt completely.  Add the sun dried tomatoes and capers to the pot, lowering the heat.  Once all ingredients are combined, remove from the heat and top with Feta cheese. 

We served this dish with Trader Joe's Basil Pesto Turkey Sausage and had enough leftovers for lunch today.  Delicious!

Zucchini "Pasta" with Spinach and Sun Dried Tomatoes, served with Trader Joe's Basil Pesto Turkey Sausage

Keto Cauliflower Biscuits

I have tried making are recipe similar to these in the past based on my loaded faux-tatoes only to result in most of dinner stuck in the muffin tin. These, however, are amazing. I used Trader Joe's Coconut Oil Spray and parchment paper, measuring out each biscuit in my 1/3 baking cup. Unlike the egg cups that I have made for breakfast in the past, these are not too "eggy" and take on the texture of a real biscuit.  Loving that by being made with almond flour, they pack only 3 carbs each.  I could brag about these biscuits forever, but you'll have to try them for yourself.

Keto Cauliflower Biscuits:

Ingredients:
1 head cauliflower (riced in the food processor)
1/2 cup almond flour
2 eggs
5 slices bacon (cooked and crumbled)
2 tbsp. pickled jalapenos
2 cloves garlic, minced
1/4 cup Parmesan cheese, shredded
1/4 cup Sharp Cheddar cheese, shredded
1 tsp. onion powder
Salt
Pepper

Directions:
Preheat the oven to 400 degrees.

Cut the cauliflower into florets and put them in your food processor.  Pulse the food processor until the cauliflower begins to take on the texture of rice.

In a large skillet, sprayed with coconut oil spray, saute the garlic, bacon, jalapenos, and riced cauliflower. Allow the mixture to cook over medium heat until the cauliflower begins to soften.

Remove the mixture from the heat and place into a large mixing bowl.  Combine the cauliflower mixture with the eggs, almond flour, cheeses, salt, and pepper.

On a prepared baking sheet, covered in parchment paper and sprayed with coconut oil, scoop the cauliflower mixture out using a 1/3 baking cup.  You'll want to make sure the mixture is packed together and not separated in the cup.  You should be able to make 12 biscuits.

Bake for about 30 minutes or until the biscuits turn golden brown.  Cool for a few minutes before enjoying!

Keto Cauliflower Biscuits

Trader Joe's Coconut Oil Spray is essential for Keto cooking.  I was thrilled to find it!

Smoked Trout and Artichoke Salad

I originally set out to create shrimp salad before I discovered that my shrimp had gone bad. Still, I was able to improvise by using the Trader Joe's Smoked Trout that I bought a few days ago.  The smoky flavor of the trout really compliments the artichokes and lemon pepper.  Also, for those of you who are not big fans of seafood, trout has such a mild flavor and by purchasing it smoked, it saves on the work of cooking it.

Smoked Trout and Artichoke Salad:

Ingredients:
1 package of smoked trout (found in the refrigerator at the store)
1 package frozen artichokes (steam in the microwave then drain)
2 tbsp. Miracle Whip
1 tsp. lemon juice
1/2 small onion, chopped finely
1 tsp. lemon pepper
1 tsp. parsley

Directions:
Steam the frozen artichokes in the microwave and drain off the water.

In the meantime, combine the Miracle Whip with the lemon juice.

Add in the steamed artichokes, onion, and spices.  After flaking the trout into the bowl, combine all ingredients well.  Allow to chill for about 30 minutes before serving. 

We enjoyed this dish on its own, but it would also be awesome served with crackers or pita chips for those of you who are not following a Ketogenic diet.

Smoked Trout and Artichoke Salad

Sockeye Salmon and Roasted Cabbage

This dinner was so fabulous... and simple... that I have to share!

Lemon Pepper Sockeye Salmon:

Ingredients:
1 large piece of Alaskan Sockeye Salmon (We always cut a large piece in half, so it will serve 2)
McCormick Grill Mates- Lemon Pepper Seasoning
1 cedar plank

Directions:
About 2 hours prior to cooking, you'll need to soak your cedar plank in salted water.

Preheat the oven to 400 degrees.

Coat the sockeye salmon with lemon pepper seasoning.  Place on the cedar plank and bake on the top rack for about 20 minutes.

Lemon Pepper Sockeye Salmon and Roasted Cabbage

Roasted Cabbage:

Ingredients:
1 head of cabbage
2 tbsp. olive oil
4 cloves garlic, minced
1 tbsp. wild mushroom infused Falk Salt (available at Central Market.  Regular sea salt would also work)
1 tbsp. rainbow peppercorns (Trader Joe's sells the peppercorns with a built-in-grinder for $1.99- a steal)

Directions:
Preheat the oven to 400 degrees.

Starting at the stalk end of the cabbage, cut it into 1-inch wide pieces.  Arrange the 4 pieces on a baking sheet.  Brush each side of the cabbage slices with olive oil and sprinkle on the salt and peppercorns.

Bake for 20 minutes, flip the cabbage pieces, then bake for 20 more minutes, or until the edges begin to turn crispy and golden brown.

Roasted Cabbage with Garlic, Wild Mushroom Infused Salt, and Rainbow Peppercorns

Keto Skickerdoodles

Playing around in the kitchen last night and came up with a Keto friendly recipe for Snickerdoodle cookies.  These are not incredibly sweet, but the almond flour offers a subtle hint of sweetness that partners well with cinnamon and nutmeg.

Keto Snickerdoodles:

Ingredients:
1 cup Almond Flour
1/4 cup Erythritol
2 tbsp. Kerrygold Irish Butter
2 egg whites
1/4 tsp. baking soda
pinch of salt
1/4 tsp. lemon juice
1 tsp. cinnamon
1/2 tsp. nutmeg

Directions:
Preheat the oven to 325 degrees.

Combine the almond meal, egg whites, baking soda, salt, lemon juice, cinnamon, and nutmeg in a mixing bowl.

Line a baking sheet with parchment paper.

Melt the butter in a microwave safe bowl.  Roll the dough into 1 inch balls, dipping each in the butter then rolling it in the erythritol before placing on the baking sheet.  You can also sprinkle on additional cinnamon if you'd like.

Bake for about 20 minutes, allowing to cool before serving.

This recipe makes one dozen cookies.

Keto Snickerdoodles

Chicken Bacon Ranch Salad with Colby Jack

We have found that cooking a large batch of chicken before the work week begins is a great way to make packing healthy, Keto friendly lunches more quickly when we need them.  We've also found that cooking our chicken for less time at a higher temperature yields juicier chicken.  McCormick's  has an awesome line of seasonings for meat and we have not been disappointed with any of them.  For this recipe, we used the Molasses Bacon Spice Blend.

Chicken Bacon Ranch Salad with Colby Jack:

Ingredients:
4 boneless, skinless chicken breasts
McCormick Grill Mates Molasses Bacon blend
1 bag of prepared lettuce (we used Trader Joe's Cruciferous Crunch)
4 pieces of bacon, cooked and drained
Ken's Steakhouse Ranch Dressing
Colby Jack Cheese, shredded

Preheat the oven to 425 degrees.

Prepare the chicken breasts by sprinkling the Molasses Bacon blend on both sides of the chicken.  Place them in a greased shallow baking dish.

Bake for 25 minutes.

While the chicken is baking, prepare a bed of the Cruciferous blend.  Once the chicken is done, slice into pieces and load onto the salad, topping with crumbled bacon, Ken's Ranch, and Colby Jack.

Chicken Bacon Ranch Salad

The Trader Joe's Cruciferous Crunch is fantastic with this recipe!

Roasted Veggies... Two Different Recipes to Try

After going Keto, I really began to notice how much I enjoy roasted vegetables of various kinds.  We especially enjoy these two recipes, one for Brussels Sprouts and one for Broccoli.  Take your pick, but there really is no wrong choice here.  You will be equally as pleased with each.

Roasted Brussels Sprouts with Bacon and Parmesan:

Ingredients:
8 oz. bacon, chopped into small pieces
2 lbs fresh Brussels Sprouts, (it is important that they are fresh, not frozen for this recipe)
1/2 tsp. salt
1/2 tsp. black pepper
2 cloves garlic, minced
1/4 cup Parmesan cheese, shredded

Directions:
Preheat the oven to 400 degrees.

Cook the bacon in a pot over medium high heat.  Add the Brussels Sprouts and garlic, tossing until they are coated with the bacon drippings.

Spread the Brussels Sprouts and bacon in a single layer on a baking sheet.  Sprinkle with salt and pepper.  Bake for 15 minutes, sprinkle with Parmesan, and bake for another 10 minutes, or until the cheese is golden brown.

Roasted Brussels Sprouts with Bacon and Parmesan

Roasted Parmesan Garlic Broccoli "Chips":

Ingredients:
2 heads of fresh broccoli, cut into small florets ( Again, very important that you are using fresh broccoli, not frozen, for this recipe)
3 tbsp. olive oil
1 tbsp. lemon juice
3 garlic cloves, minced
Sea Salt
Black Pepper
1/4 cup Parmesan Cheese, grated

Directions:
Preheat the oven to 425 degrees.

In a large bowl, toss the broccoli florets and garlic with olive oil and lemon juice until all are coated.  Sprinkle the sea salt and pepper and toss to coat.

In a single layer, arrange the florets on a baking sheet. Roast for about 20 minutes, until the florets are just beginning to brown.

Sprinkle on the grated Parmesan and bake for another 5 minutes.

Roasted Parmesan Garlic Broccoli "Chips"

Sausage, Onion, and Tri-Pepper Saute

I love the versatility of this recipe.  Typically, we will cook a large batch to use for breakfasts throughout the week.  It compliments scrambled eggs or if you are not following a ketogenic diet, it would be great served over rice for dinner.

Ingredients:
2 links summer sausage, cut into quarters
1 yellow onion, thinly sliced
1 each yellow, green, and red bell pepper, thinly sliced (you could substitute these ingredients for the frozen bagged combination of peppers and onion)
olive oil
Cajun Seasoning such as Slap Ya Mama

Directions:
Chop the sausage into quarters and place in a skillet over medium high heat.  Sprinkle in a generous amount of Cajun seasoning.  Stirring often, allow the sausage to begin to brown.

Add in the sliced onions and peppers, drizzling with olive oil.  You can also add in more seasoning, depending on how much spice you like.  Simmer until the vegetables become tender.

Sausage, Onion, and Tri-Pepper Saute

Portobello Mushroom Cap Pizza

Most of our recipes prove that we are definitely fans of mushrooms in our household.  One of my favorite recipes using mushrooms is the Portobello Mushroom Cap Pizza.  These are quick and simple plus make a hearty meal.  What's not to love?

Ingredients:
2 large Organic Portobello Mushroom caps
1/2 jar of your favorite alfredo sauce
Sliced pepperoni or salami
1/2 bag of fresh spinach
2 cloves garlic, minced
olive oil
2 tbsp. Italian Seasoning
Garlic Salt
Shredded Mozzarella cheese

Directions:
Remove the stems from the Portobello Mushrooms and wipe them clean with a damp paper towel.  Brush them with olive oil and sprinkle with garlic salt.  Bake in a 350 degree oven for about 5 minutes.

In a skillet on medium heat wilt down the spinach after drizzling with olive oil.  Add in the minced garlic, alfredo sauce, and Italian Seasoning.

After removing the mushrooms from the oven, top with the alfredo and spinach mixture, shredded mozzarella cheese, and pepperoni.  Bake for 20 more minutes, or until the mozzarella turns golden brown.

Portobello Mushroom Cap Pizza

Grilled Steak and Chicken Fajita Bowl

I promise you won't even miss the tortillas with this loaded grilled steak and chicken fajita bowl.  The leftovers make the perfect next day lunch... if you have any leftovers.  :)

Grilled Steak and Chicken Fajita Bowl:

Ingredients:
Skirt Steak
Boneless Skinless Chicken Breast
Worcestershire Sauce
Olive Oil
Pickled Jalapeno 
Lime juice

1 green bell pepper, thinly sliced
1 small yellow onion, thinly sliced
1 avocado, cubed
garlic salt
black pepper
sour cream
sliced cheddar

Directions:
Place the skirt steak and chicken breast in two separate Ziploc baggies with Worcestershire sauce, olive oil, pickled jalapeno, and lime juice.  Depending on the amount of meat that you are marinating, make sure the meat is coated well.  We marinated the meat overnight in the refrigerator.

Saute the bell pepper and onion with some olive oil over medium heat.  Prepare the avocado by coating with lime juice, garlic salt, and pepper.

Grill the steak and chicken until cooked to your liking, then slice into strips.

Pile everything into a bowl with all the fixins' and enjoy!

Grilled Steak and Chicken Fajita Bowl

Buffalo Chicken Salad on a bed of Spinach

Who says you have to have bread to be able to enjoy chicken salad? This recipe is a nice twist on typical chicken salad by adding celery and Frank's Buffalo Hot Sauce.

Buffalo Chicken Salad on a bed of Spinach:

Ingredients:
2 cups of rotisserie chicken, shredded
1/4 cup Frank's Buffalo Hot Sauce
1/2 cup sour cream
1/4 cup blue cheese crumbles
1/4 cup diced celery
1/2 tsp. parsley
1/4 cup green onions

Directions:
In a large bowl, combine the sour cream and buffalo sauce.  Mix well then add in the blue cheese crumbles, green onion, celery, and parsley. Add the shredded chicken, combining well.

Refrigerate for at least 30 minutes before serving over a bed of spinach leaves.

Buffalo Chicken Salad on a bed of Spinach

Philly Cheesesteak Stuffed Peppers with Pepper Jack Cheese and Montreal Spices

This recipe is a great alternative to Philly Cheese-steak on bread and is a quick meal for a weeknight.

Philly Cheesesteak Stuffed Peppers with Pepper Jack Cheese and Montreal Spices:

Ingredients:
8 oz. roast beef, thinly sliced
2 slices Pepper Jack Cheese
2 green bell peppers
1 small onion, sliced thin
6 oz. fresh mushrooms, sliced
2 tbsp. ghee
1 tbsp. garlic, minced
2 tsp. McCormick's Montreal Seasoning
2 tsp. Miracle Whip

Directions:
Cut the tops off of both bell peppers, removing all the seeds.  In a large skillet, over medium heat, sautee the ghee, garlic, mushrooms, onions, and the Montreal Seasoning.  Add the thinly cut slices of roast beef to the mixture.  Sautee for about 15 minutes, or until the onions are caramelized.

Preheat the oven to 400 degrees. 

Line the inside of each bell pepper with 1/2 slice of Pepper Jack Cheese and 1 tsp. Miracle Whip.  Scoop half of the mushroom and onion mixture into each pepper.  Top with the remaining half of Pepper Jack.  Bake for 20 minutes, or until the cheese on top is golden brown.

Philly Cheesesteak Stuffed Peppers

Steakhouse Style Sauteed Mushrooms

These mushrooms make the perfect side for steak and a salad.  They have become one of our favorite parts of Keto meals.

Steakhouse Style Sauteed Mushrooms:

Ingredients:
2 tbsp. ghee
1 lb. fresh mushrooms
2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. seasoned salt
1/2 tsp. garlic powder
1 tbsp. grated Parmesan

Melt the ghee in a skillet. Add in the mushrooms and all spices, stirring until the mushrooms are tender.  Reduce the heat and cook covered for about 5 minutes, allowing the flavors to blend.  This recipe will serve 4 people.

 

 

Steakhouse Style Sauteed Mushrooms

Stuffed Turkey Meatballs

These turkey meatballs are awesome because you can customize which type of cheese to fill them with.  We have tried them with fresh mozzarella and peppered goat cheese.  Each was delicious, but the flavor took on a new dynamic each time.  For a richer flavor, try the goat cheese, just know a little goes a long way. 

Stuffed Turkey Meatballs:

Ingredients:
1 lb. lean ground turkey
1 packet ranch seasoning
1/2 cup Parmesan cheese
1 tbsp. Worcestershire sauce
1 tsp. parsley
1 tsp. garlic powder
1 ball of goat cheese OR mozzarella

Directions:
Combine all ingredients in a large mixing bowl.  Form 6 patties on a greased baking sheet.  Place a small bit of cheese in the middle of each patty then work the meat around it.  Bake in a 350 degree oven for 20-25 minutes.  These meatballs were great served with asparagus or Brussels sprouts.

Stuffed Turkey Meatballs

2014: The Year of Keto

Nick and I have boosted our normal diet of primarily meat and veggies to a Ketogenic one.  We have seen so many changes in just a week and a half.  To start I only had 17 extra pounds to lose and have lost 7 in just a week and a half.  My main goal, however, is boosting energy levels and the results I have gotten are fabulous. 

The concept is simple: low carb, high protein amped up with meat, mainly green vegetables, no sugar or artificial sugars, no processed junk, and lots of water.  As your body is in ketosis, you are using fat as fuel.  We have selectively chosen carbs that are high in fiber to utilize in our lifestyle.  Several friends have asked for a sample of what a day looks like for someone who is in ketosis, so this is a look from the point I started making a diary and some recipes to try as well.

Monday, January 6-
Breakfast:
Bulletproof (Coffee + Unsweetened Almond Milk + 1/2 tbsp. Organic Extra Virgin Coconut Oil)
2 scrambled eggs
3 Turkey Sausage Breakfast Links

Lunch:
Spaghetti Squash Alfredo (Spaghetti Squash, Eckrich Skinless Sausage, Alfredo Sauce, Mozzarella, Olive Oil, Garlic Salt)

Dinner:
Mushroom Onion Turkey Patties (Mushrooms, Onion, Ground Turkey, Worchestershire Sauce, Ranch Seasoning, Sliced Sharp Cheddar)
1 cup Steamed Spinach

Snacks:
Zucchini Chips (Thinly sliced zucchini, brushed with olive oil, and sprinkled with seasoned salt)
Kale Chips

Water:
90 oz.  (I have a 30 oz. bottle that I refill 3 times throughout the day)

Mushroom Onion Turkey Patty and Steamed Spinach

Tuesday, January 7-
Breakfast:
Bulletproof (Coffee + Unsweetened Almond Milk + 1/2 tbsp. Organic Extra Virgin Coconut Oil)
2 scrambled eggs
3 Turkey Sausage Breakfast Links

Lunch:
Leftover Mushroom Onion Turkey Patty
Steamed Spinach

Dinner:
Tomato, Feta, Bacon Burger
Ingredients:
1 lb. lean ground beef or turkey
6 slices of bacon, cooked and crumbled
1 cup fresh spinach
8 cherry tomatoes, chopped into fourths
1/4 cup Parmesan, shredded
1/4 cup Feta
2 tbsp. garlic
1 small onion, chopped finely
Pepper

Directions:
Combine all ingredients in a large mixing bowl, massaging together.  Cook the patties, 5 minutes for each side, in a skillet.  Top with any leftover spinach, tomato, or feta.  This recipe will make 6 patties, enough for lunch the following day!

Snacks:
Steamed Cabbage seasoned with garlic salt and pepper

Water:
90 oz.

Tomato Feta Bacon Burger

Wednesday, January 8-
Breakfast:
Bulletproof (Coffee + Unsweetened Almond Milk + 1/2 tbsp. Organic Extra Virgin Coconut Oil)
2 Hardboiled Eggs
3 Slices Turkey Bacon

Lunch:
Leftover Tomato Feta Bacon Burger

Dinner:
T-Bone Steak with Steak Seasoning
Steamed Broccoli

Snacks:
Steamed Cabbage with salt and pepper
1 slice Tillamook Smoked Cheddar Cheese

Water:
90 oz.


Thursday, January 9-
Breakfast:
Bulletproof (Coffee + Unsweetened Almond Milk + 1/2 tbsp. Organic Extra Virgin Coconut Oil)
2 Hardboiled Eggs
3 Turkey Sausage Links

Lunch:
Leftover Mushroom Onion Turkey Patty
Steamed Spinach

Dinner:
Baked Boneless, Skinless Chicken Breast- 6 oz. with Mesquite Seasoning
Broccoli- 1 cup steamed topped with a little shredded sharp cheddar

Snacks:
Steamed Cabbage seasoned with salt and pepper

Water:
90 oz.


Friday, January 10-
Breakfast:
Bulletproof (Coffee + Unsweetened Almond Milk + 1/2 tbsp. Organic Extra Virgin Coconut Oil)
2 Hardboiled Eggs
3 Turkey Sausage Links

Lunch:
Leftover Baked Chicken Breast- 6 oz.
Broccoli- 1 cup steamed topped with a little shredded sharp cheddar

Dinner:
Thin cut boneless Pork Chop seasoned with Mesquite Seasoning, cooked on the stove top
Spinach Salad- 1 cup raw spinach, 2 slices bacon crumbled, 1/2 small avocado peppered, 1 tbsp. Ranch dressing

Snack:
Steamed Cabbage seasoned with salt and pepper

Water:
90 oz.

Pork Chop with Mesquite Seasoning and Spinach Salad with Bacon Crumbles, Ranch, and Peppered Avocado

I liked the fact that I was able to have enough leftovers from dinners to eat as lunches for multiple days.  I would also cook large batches of hardboiled eggs in my egg cooker, so breakfasts were easy to put together.  This week I am going to try to get more creative with snacks.  My goal is to post meals weekly, so feel free to subscribe to my blog to keep updated.

As a side note, I mentioned my love of the app. Out of Milk earlier this week.  It allows me to create an inventory of my refrigerator, freezer, and pantry, then keep track of items as I use them.  I can create my grocery lists based on what has been used and it syncs with local grocery stores and their ads offered for the week.  Saving time and money while wasting less is a major win in all ways.  It is working out well for us so far.  This week, we had no leftovers at the end.

2013: A Foodie's Year in Review

With 2013 in the past, I think now is the time to reflect on some of our favorite results from the Barr Kitchen.  We tried several gadgets and new techniques that improved our cooking and came up with some awesome dishes in return.  Here are just a few:

1. We renovated our outdated kitchen from the 1950's, which involved ripping everything out and replacing all appliances, cabinets, and counter tops.  It ended up adding about 7 feet of counter space... a big deal when before we were functioning on about 1 foot of cooking area.

Before and After view of the kitchen

2.  Our backsplash is actually made up of bricks from a building that was demolished in Dallas.  We had fun handpicking them out of the brickyard.

3.  We discovered the deliciousness of cooking with Organic Ghee.

4.  Open Nature Seaweed became a staple for snacking in our household.

5.  Nick began cooking steak sous vide.  It became our favorite way to eat steak.

 

6.  Our favorite kitchen gadget is the Egg-Genie.  Perfect hard boiled eggs every single time.  

 

7.  My favorite salad became a combination of kale, apple, avocado, red bell pepper, carrot, sunflower seeds, rice vinegar, olive oil, and garlic.  Fabulous!

8.  The versatile nature of flax meal and chia seeds.  I used them to make everything from pie crust to dark chocolate cherry energy bites.

 

9.  Dark Chocolate Avocado Brownies... yes, avocado was the magic ingredient and I'm slightly obsessed.

 

10.  Spaghetti Squash with Pesto and Fresh Mozzarella. 

 

11.  Scotch Eggs-Texas Style were the best thing Nick came up with this year.

 

12.  We traveled to St. Louis in June and enjoyed some of the best Smoked Duck Hummus with Pita Bread at Morgan Street Brewery.  To die for.  

 13.  Nick got a new smoker for Christmas.  I have a feeling that we will be enjoying more smoked meat in 2014.