New Mexico “Christmas” Chile Fried Eggs (Paleo, Whole30, 21DSD)
Bored with plain old eggs for breakfast? Spice things up (literally) with these fried eggs done “Christmas” style with New Mexican chiles!
How to Cook Beef Tendon for Soup and Ultra Rich Broth
I bought a big pack of grass-fed beef tendons the other week and found myself staring at them saying “now what??” Preparing beef tendon couldn’t be easier, and the results will give you the richest, gelatin-packed broth and absolutely delightful, melt-in-your-mouth morsels to add to your favorite soup recipe. Some call beef tendon “the new pork belly” and I agree that it’s that good!
Brussels Sprouts Chips
If you like kale chips, you will LOVE Brussels sprouts chips. They are faster and easier to make, too. They also help you stretch your food budget: not only do you get a hearty side dish from a purchase of Brussels sprouts, you also get an awesome appetizer or snack! Check out my simple recipe for delicious roasted sprouts, too!
Simple Roasted Brussels Sprouts
Brussels sprouts are a delicious, simple to prepare, nutrient dense vegetable — they are my husband’s favorite! The trick to making mouth-watering Brussels sprouts is to roast them, not boil or steam them. This brings out their rich, nutty flavor — no fancy ingredients required. All you need is fat, salt, and pepper and you will have an amazing side dish in about a half hour!
Slow Cooker Cuban Vaca Frita
Vaca Frita (which translates literally to “fried cow”) is by far my favorite Cuban recipe. The first time I tasted it in a restaurant I knew I had to recreate it at home. While it does take 2 days from start to finish to complete, the hands on time is very limited and it is actually really simple to make in your slow cooker. After slow cooking, the meat is marinated overnight and then quickly fried in some high-quality fat to make crispy-tender beef that is bursting with flavor. My mouth is watering just thinking about it! I hope you enjoy 🙂
Eat Your Veggies: Easy Wilted Baby Spinach Recipe
Cooked leafy greens have been a staple in my diet since I first went paleo in 2010. This is an extremely simple recipe, and one that I make several days a week. It is an easy way to get a ton of nutrition and can be eaten with any meal of the day. I frequently include it as a side dish with eggs and/or bacon for breakfast. Freshly wilted baby spinach is tender, mild, and one of my favorite side dishes. If you are new to including cooked greens in your diet, this is a great recipe to start with. I hope you enjoy it!
7 Resources to Help You Keep Your Resolutions in 2014
Did you make a New Year’s Resolution related to health, wellness, or weight loss? I’ve compiled a list of 7 of my favorite resources available to help you obtain your goals, which include some of the exact tools that I used myself to lose weight and regain my health.
Aji Amarillo Spiced Ground Beef & Veggie Hash
This is a Peruvian influenced quick and easy ground beef dish featuring the hot pepper aji amarillo and a unique blend of spices that will be sure to please. It’s easy to make a big pot to have leftovers and it also freezes well if you like to batch cook. You can substitute another locally-sourced chile pepper or other favorite pepper if you like.
Tostones (Twice-Fried Green Plantains)
Tostones, twice-fried green plantains, are a traditional side dish in many countries in Central and South America and the Caribbean. They are a great Paleo/Real Food safe starch option when cooked in a healthy fat like lard, bacon grease, coconut oil, ghee, or palm shortening. They are a versatile side dish that goes well with just about anything, from eggs, to meats, or just paired with avocado slices as a quick snack. This is a picture tutorial recipe with a printable version at the end of the post. Enjoy!
Slow-Cooker Cuban Picadillo (with hidden, heart, liver, and kidney)
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Picadillo is a spiced ground beef and vegetable hash and is a traditional dish in Spain, Costa Rica, Puerto Rico, the Dominican Republic, Mexico, Cuba, and, interestingly, the Philippines. This recipe is for the Cuban style and sneaks in a healthy dose of grass-fed beef organ meats! It is so flavorful and well-spiced that you can’t even tell the heart, liver, and kidney hidden alongside the ground beef.