Mushrooms when cooked properly are the epitome of umami; I love this recipe as a side dish, but it’s also killer as a vegetarian main course as the base for sliders…it’s also excellent as an accoutrement to pizza.
The high heat grill ensures a crispy mushroom, so be sure to keep the burners on high through the cooking process. Morels are a seasonal treat, but worth the addition to the mix during the Spring months if you can find them. Thump thump!
his recipe is not only a great homemade RANCH DRESSING for salads, dips, and pizza; but also one of my favorites as a marinade for seared or grilled chicken. The yogurt-based dressing is quick and easy to make, and feel free to use whatever fresh herbs you have from your garden.
The yogurt marinade ensures a super juicy, tender meat - but it’s also a great dip for the cooked chicken and fresh tomatoes we love to eat with this recipe.
One of our favorite healthy desserts - it’s certainly strong enough for a man or a woman, but clearly made for couples! Thump thump!
This pasta dish has been one of my favorites during the Winter season; hearty, slightly spicy with a gingery Korean twist that has even the most hardcore Bolognese purists asking for seconds - unlike the more traditional sauce that using milk and hours to simmer, my version incorporates ground venison (feel free to use beef) and omits milk entirely, plus tons of fresh grated parmesan and green onions,
Simple cooking doesn’t necessarily have to be boring; especially when it comes to preparing ethereal, delicious sea scallops. These delicate creatures are one of our all time favorites - a killer snack, but an even better lunch or dinner option when cozied up with a winter green salad or a couple of our Jammy Soft Boiled Eggs.
As I successfully crest the mid way point of WHOLE30, my craving for sugar has subsided considerably, a welcomed part of the program’s process that makes the month long lifestyle change exponentially easier. Still, I feel the unmistakable tug of unadulterated red meat a couple times a week, and more times than not, with nothing else. This simple, quick recipe using WHOLE30 compliant ghee in lieu of traditional butter is as satisfying as any other meal in my program repertoire.
Growing up, my favorite way to eat eggs was always SUNNY SIDE UP; something about the bright yellow, wobbly egg that yielded it’s own rich sauce when broken over buttered toast or hash browns sent me into a state of utter ecstasy…even as I’m writing this my mouth is watering.
My deep affinity for this simple, but delicious preparation of eggs has been revisited weekly during my month long journey into the WHOLE30 program; fried in ghee or olive oil then slipped over roasted sweet potatoes, sautéed onions and kale…or sometimes over simple cast iron seared steak. This month has forced a paradigm shift in the way I cook and eat…and nothing has been more important or profound in this exercise than my recollection and renewed love for the simple, but iconic SUNNY SIDE UP EGG.
