Tag: paleo

Sweet Potato + Soyrizo Hash

9 Comments

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I have a thing with department stores.

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Well, I have a thing about department store lighting.

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A store has to have good lighting for me to shop there. I do this for a multitude of reasons, but I will only share a couple. 1) I have some pretty harsh features that only look decent in natural or very low light. 2) When I was 7, I got lost in a poorly lit Target & had to ask an associate to call my mom on the loudspeaker.

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By far the worst culprit in America, though, is the horror that is Kohl’s. Even the name floods me with anxiety. The dull, artificial light that literally every single Kohl’s in the world is plagued with has ruined any chance of me ever finding any bargains there. It’s a real source of discomfort for me. On like 4 occasions, my husband has played this joke on me where he pretends like we’re going somewhere & instead pulls in to the Kohl’s & physically carries me in kicking & screaming. Does he buy anything? No. Does he like to watch me throw a temper tantrum on the pillow aisle? Yes.

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It’s a real bummer because Kohl’s carried the Candie’s brand of junior clothes & I hate that I couldn’t participate in that trend.

 

 

 

Time: 30 minutes (prep + cooking) | Serves: 3-4

Ingredients:

  • 3 medium sweet potatoes, peeled + chopped
  • 1 onion, diced
  • 1 tbsp. of garlic, minced
  • 1 green pepper, chopped
  • 3-4 links of soyrizo
  • 1 tbsp. of olive oil
  • S+P, to taste
  • Cilantro, for serving
  •  Avocado, for serving

How to:

  • Heat olive oil in a large skillet over medium heat
  • Add potatoes + S+P, cook for 6-8 minutes
  • Add onion + S+P, cook another 3 minutes
  • Add garlic, cook another minute
  • Add green pepper, cook another 3 minutes
  • Squeeze soyrizo out of casings + into pan, cook until soyrizo is done, about 5-6 minutes
  • Serve hot with cilantro + avocado
  • Use toy shovel you used to use to build sand castles to shove this in your mouth

Shrimp + Broccoli Stir Fry

20 Comments

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Hello, it’s me.

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I apologize for my absence. Daylight savings time really screwed me. Also, I was recovering from a ridiculous weekend with my BFF.

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Cheryl came to Seattle for Halloween. There aren’t enough adjectives to describe her time here. I will sum it up with this: ludicrous. Like, we went to lunch, dinner, and drinks. Then we ordered a Papa John’s. Night ONE.

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We can’t be stopped when we get together. Mix that with costumes & it’s absolutely over. We decided on being Black Swan weeks ago. Like, Natalie Portman’s acclaimed role. I would be the black swan & Cheryl the white swan, obviously. Tutus & leotards ordered, the whole nine yards. Halloween comes. We’re all, “let’s get brunch & then we’ll come home & put on costumes.” Do you think we made it into our costumes on Halloween? We made it to tacos & pumpkin cider but we did not make it into our costumes. Priorities, people.

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So we got up Sunday morning & had a photo shoot instead.

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Time: 30 minutes (prep + cooking) | Serves: 2

Ingredients:

  • 1 lb. of shrimp
  • 1 large head of broccoli, cut in florets
  • 1 red pepper, diced
  • 1 tbsp. of olive oil
  • 3 tbsp. of soy sauce
  • 1 tbsp. of sriracha
  • 1 tbsp. of rice wine vinegar
  • 2 tbsp. of garlic, minced
  • 1 tbsp. of ground ginger
  • 1 tsp. of crushed red pepper
  • P, to taste
  • Sesame seeds, for serving
  • Green onion, for serving

How to:

  • In a bowl, combine soy sauce + sriracha + rice wine vinegar + garlic + ginger + crushed red pepper + P
  • Heat olive oil in a large skillet over medium-high heat
  • Add shrimp + cook for 2-3 minutes or until pink + cooked through
  • Add broccoli + red pepper + cook another 2-3 minutes
  • Slowly pour in sauce + stir to combine
  • Bring to a boil + then turn down the heat
  • Serve hot with sesame seeds + green onion
  • Scoop warm handfuls into face hole

Cod Piccata

12 Comments

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K so I’m not going total vegetarian.

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Apparently there is this thing you need called protein??? Idk but I don’t get enough of it according to my “medical physicians” so I am keeping fish in my diet.

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This pleases my carnivorous husband to no end because he likes to complain when we he goes more than two dinners without an animal on his plate.

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Like, I’m not even allowed to take a stand for something. Maybe I don’t NEED protein. I’m a relatively small human. I have little to no muscle mass. Perhaps I’m fine without it. I’ve been trying to tell people for years that my particular body runs best on an all-carb diet. Bagels? Now THAT is fuel.

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I’m lying – I’m still eating fish because they are the tastiest of the animals & imagining a world without fish tacos was really bleak.

 

 

Time: 35 minutes (prep + cooking) | Serves: 2-3

Ingredients:

  • 1 lb. of wild cod
  • 1 cup of almond meal
  • 1/2 cup of olive oil
  • 3 cups of vegetable stock
  • 1 lemon
  • 3 tbsp. of capers
  • 1 tbsp. of parsley, chopped
  • S+P, to taste

How to:

  • In a bowl, combine almond meal + S+P
  • Pat fish dry with a paper towel + dredge in almond meal, coating well
  • Heat 1/2 the oil in a skillet over medium heat
  • Add fish in batches, cooking for 3-4 minutes on each side
  • Add more oil between batches if need be
  • Turn down the heat + deglaze pan with stock (stand back!)
  • Scrape any brown bits up and add lemon juice + lemon halves + capers, letting cook for 2-3 minutes
  • Add fish back in to reheat
  • Serve hot with fresh parsley + more sauce drizzle over
  • Pour remaining sauce on body