I try to eat an 80/20 Plants diet as often as possible — meaning 80% whole food, plant-based with the other 20% reserved for vegan junk food, plant meats, desserts, etc. It doesn't work out some days, and I end up eating more like 50/50. Especially on the weekends! But when I manage to make 80/20 Plants work for me, I always feel better physically! You can learn more about the 80/20 Plants approach here. It's a program from No Meat Athlete that you can subscribe to monthly until you get the hang of it (they offer coaching and recipes!), but I no longer subscribe since I went through the program in a few months last year.Anyway, all that is to...
Smoked Chicken Breast – a quick and easy chicken breast recipe that is juicy and super flavorful. One of the easiest recipes you will ever make on your smoker! In case you couldn’t tell by all the different smoking recipes this summer, I am absolutely loving cooking on the smoker this year! We have had a smoker for a few years and usually stick to a couple basic recipes, but this year that all changed. And I have to say this smoked boneless chicken is going to turn into a regular occurrence. It is so easy to make, and ready in about an hour. Which with a smoker is super fast! To brine or not to brine that is the...
Healthy and full of flavor, this dashi-infused Steamed Vegetables with Miso Sesame Sauce is the quickest way to get vegetables on your plates. Steamed Vegetables with Miso Sesame Sauce INGREDIENTS 2 cups dashi (click to learn more about this soup stock) (For steaming, I used Awase Dashi, but use Kombu Dashi for vegan/vegetarian - See Notes) (or skip and use water instead) Vegetables for Steaming 1 Japanese sweet potato (Satsumaimo) ½ gobo (burdock root) ¼ kabocha (squash/pumpkin) 1 carrot 1 ear fresh corn 10 asparagus 1 head broccoli 1 head cauliflower 5 leaves napa cabbage 10 cherry tomatoes Miso Sesame Sauce 6 Tbsp toasted white sesame seeds 2 cloves garlic 1 tsp sugar 2 Tbsp miso 2 Tbsp soy sauce 2 Tbsp sesame oil (roasted) 4 Tbsp mirin 2 Tbsp rice vinegar ¼ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt) INSTRUCTIONS To Prepare the Miso Sesame Sauce Gather all the...
Grilled veggies is one of my favorite ways to incorporate a variety of veggies into my meal, with plenty left over to re-heat the next day. I chop yellow onion, red pepper, green pepper, yellow pepper, and asparagus and toss them into a large ziplock bag. I add a few cloves of minced garlic, a heavy pour of extra virgin olive oil, and finish with a few twists from my salt and pepper mills. I let the veggies marinate for about 30 minutes, then grill them for 15-20 minutes on the grill. I use a grill plate (like this) and they always come out flavorful and delicious! A few other links + loves: Are you shopping during the Nordstrom Anniversary...
LOW CARB BREAKFAST LASAGNA PROVES THAT ANY DISH IS PERFECT FOR BREAKFAST AS LONG AS YOU THROW IN A FEW EGGS! LAYER ON SOME CHEESE, BACON, AND YOUR FAVORITE ADD-INS FOR A DELICIOUS LOW CARB BRUNCH TO SHARE WITH A CROWD OR ENJOY ALL TO YOURSELF. When you’re cooking for a crowd, recipes that use a few simple ingredients to make a big dish are key. Thankfully, this low carb breakfast lasagna has 6 full servings and only two required ingredients: eggs and cheese! How simple is that? Just follow the base recipe, then add in your favorite meats and veggies. You can also follow our ingredient suggestions for a delicious lasagna packed with hearty flavor. LASAGNA: IT’S WHAT’S FOR...
