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Kitchen Face Time

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It rained all day yesterday.  The dogs weren’t happy but I was thrilled!  Finally a break from the heat and humidity (yeah it was humid, nothing crazy but unpleasant) with cool breezes and a gloomy day.  I was able to open up the windows and get some fresh air in the house.

Plus I spent a crap ton of time in the kitchen.  I worked on a new breakfast recipe, made some stock, made mayo, worked on a new cheese cracker recipe, and made some waffles.

Alright let’s talk eats! Going over two days so I will split it back up into meals.

BREAKFAST:

Oatmeal Bar

I experimented with oat bars yesterday.  I wanted to make cookies but ended up baking these in a baking dish to make bars instead.  It’s oats, almond flour, eggs, bananas, and dried cranberries.  There’s no extra sugar aside from the small amount in the vanilla almond milk.

I wanted to make something I could store in the freezer and quickly heat up on days I’m not super hungry in the mornings.  These bars turned out very dense and really hardy.  If you guys want, I can post the recipe, just let me know.  They aren’t terribly exciting but I will definitely share if there’s interest!

Today’s breakfast was scrambled eggs with chopped sausage and some roasted sweet potato.  The sweet potatoes are leftovers from Monday and the sausage was already prepped as well.  Easy and quick breakfast to put together!

 

LUNCH:

BLT on Grain Free Waffles

BLTs on grain-free waffles!  Dripping with homemade mayo.  Mmmm heaven. I love BLTs so much and with tomatoes coming into their season I’m sure we’ll be having this a lot.

The waffle recipe is from Brittany Angell and it’s fantastic.  It’s grain free and makes the lightest crispest waffles.  They definitely remind me of the texture of a true Belgian style waffle.  Super crispy but so light they don’t feel heavy in the stomach.  I loved them so much I immediately made a second batch.  And then I plopped them in the freezer to have them on hand for more sandwiches.

I did make a few adjustment, I nixed the sugar since I wanted these to be savory to use for sandwiches and I also used baking soda instead of powder.  They turned out great though!

They do cook up really fast so keep an eye on them so they don’t burn.

 

DINNER:

Yesterday’s dinner was leftovers from Monday.  Nothing exciting to look at so I didn’t take a picture.

Curry Chicken Salad

The last of the roast chicken got turned into curry chicken salad.  That’s my favorite part about making a roast chicken is having enough leftover for chicken salad.  This is going to be a recipe that I share soon, it’s super simple to make and can be easily adjusted for however much chicken you have.

We had this on lettuce boats with some carrot sticks and cucumbers on the side.  Really simple late lunch/dinner for a hot day.

Scott and I will be off exploring this weekend and checking out some new brews, pretty excited about it!

 

Walk About

Up bright and early today because we had our group dog walk at 8am.  We get together with other dog owners and do an easy walk with our dogs.  It’s exercise for dogs and owners and also allows the dogs a chance to get used to walking in a pack.  Plus it provides a nice bonding time between owner and dog.

Today was our longest walk which clocked in at almost 3 miles!  It was a lot cooler this morning than it has been so we were able to take the dogs a little further without worrying about them overheating.

Avery and Penny are so chill and relaxed the rest of the day after our group walks, which means that mom and pops can get lots of work done!

I was starving when we got back and because I planned ahead I just had to heat up leftovers. Breakfast win!

Kale fritatta with sausage

Fritatta with chopped kale (from frozen), onion, and bacon.  I topped it with some swiss cheese and tomato slices.  On the side was some pork sausage links.

For the fritatta, I used 5 eggs + a splash of water and scrambled.  I sauteed up the onion, bacon, and kale in some ghee in an oven proof skillet and sprinkled with Flavor God’s Everything seasoning. Once the onions were soft, I added in the egg mixture and placed the skillet in a 400 degree oven for about 10 minutes.

The sausage was already cooked.  I usually will cook an entire package of sausage at a time and then keep the leftovers in the freezer.  This way I can pull out what I need and easily reheat it.

Salad with tomato and avocado

Lunch was a salad with some tomato, avocado, and cucumber.  Chopped tomato and cucumber were seasoned with a little salt and chili powder.  Then I added in the juice of half a lime and a little olive oil.  Let that sit for a bit to marinade and get the juices flowing out of the veggies.  This makes a quick dressing that I used on the salad.  Easy peasy!

Roast chicken, green beans, parsnip mash

I was looking forward to dinner all day!  Roast chicken!  The chicken was rubbed down with lard (you can sub in butter or ghee if you want.  Olive oil doesn’t provide nearly the same depth of flavor but you can use that if you prefer.) and then sprinkled with Flavor God’s Lemon Garlic Lovers.  I add some water to the bottom of the cast iron skillet and roasted the chicken at 375 until cooked through.  Basting about every 30-40 minutes.  This chicken took about two hours to roast.

On the side was parsnip mash and green beans.  The green beans were simmered on the stove in water until they were cooked through.  Drained and then got tossed with butter and Flavor God’s Everything Seasoning and a little splash of water.

I also made a quick pan sauce out of the pan drippings.  I added some more water to the skillet, about 1/2 and scraped up the drippings.  I brought that to a simmer and let it reduce by half.  Bam! Pan sauce that is flavorful and doesn’t need flour or butter.

Tomorrow’s dinner will be leftovers so I only need to worry about making breakfast and lunch.  Today was a good day with the eats!

Supplies:

Flavor God seasonings

Sausage from Boulder Sausage Company

Bacon from The Boar and Bull

Eggs and chicken from Jodar Farms

Disclaimer: I list the supplies I use so you can purchase some as well and so that folks who are local know where they can find quality products.  No affiliates and no kickbacks.  I share because we should all eat well!

Monday Meals: Good Week

This will be the last “Monday Meals” but don’t worry, I’ll still be sharing all of our eats with you!  Monday through Thursday will be a recap of meals and exercise for that day.  Those posts will go up at the end of the day. Fridays will be rotating topics that include recipes and the weekend will be time off for play!

I really want to get this blog back to it’s roots, which is about living a healthy and active lifestyle by focusing on real whole foods and doing things we love.

Plus these Monday posts were just getting way too long and can’t contain all of the deliciousness!

New schedule starts tomorrow so look for that post at the end of the day.

Alright so let’s recap last week!

BREAKFAST:

Peaches and granola

PEACHES!  They have finally started showing up at the farmer’s markets and I am stoked!  Colorado peaches are amazing and their season is very short.  If you see them, grab them while you can!

Peaches with a little sprinkle of grain free granola.  This breakfast rocked, it was sweet from the peaches and the granola helped keep me full for several hours.

Scrambled eggs and sausage

This was a second breakfast.  I had a big bowl of peaches one morning (with no granola) but once we got back from our big walk with the dogs, I was starving!  So I made a potato-less hash.  Scrambled eggs, sliced up chicken sausage, and peppers and onions.  Totally hit the spot!

Kale and sausage

A huge bowl of sauteed kale with kielbasa and shredded carrots.  Cooked up in some ghee and seasoned with Flavor God’s Spicy Everything blend.

Protein + greens are a favorite next to soup!

Kale rice bowl

Leftover rice that I cooked up in some lard with a little tomato paste and seasoned with chili powder.  Then I added in some kale and cooked everything until the kale wilted down and cooked through.

Not as hardy as sausage but still very satisfying and would make a great post workout breakfast.

Granola and bacon

Poor man’s breakfast this past weekend.  We ran out of eggs!  It was tragic.  So this was some bacon, sliced cantaloupe, and granola.  Some almond milk got splashed on the granola as well.  It was good but would have been better with eggs!

Bacon and scone

More bacon and cantaloupe!  The bacon was from a local butcher that they cure and smoke in-house.  Grain free scones topped with cherry jelly.  I pitted the cherries and added them to a blender with cup of water.  I blended for a minute until the cherries broke down a little.  A little bit of sugar was added to the mixture.  In a sauce pan the mixture simmered until it reduced by half.  Once it cools it thickens up a little bit and now you’ve got a quick jelly.

And a fauxmosa to wash everything down.  OJ + Seltzer = fauxmosa  Tasty!  Plus you can add fresh lime juice or mango juice to give it a little extra kick.

LUNCH:

Kale salad, smoked salmon

Kale salad with cucumbers and carrot.  A quick balsamic dressing on top.  Allow the dressing to mix with the kale a few minutes before serving.  Helps to break down the kale and pull out some of the bitterness.  Smoked salmon on the side!

Egg, carrots, beans, guacamole

Really random lunch.  A fried egg, leftover baked beans, sliced carrot, and guacamole for dipping.

DINNER:

Cheeseburger and fries

Cheeseburger on a gluten-free bun, coleslaw, and oven fries.  I nixed the bun, I didn’t like it. It had a weird texture to it and was spongy.  Ew.  So I ate my burger bunless which I prefer!

burger, slaw, beans

Burgers take two! Leftovers with the addition of baked beans.  Both Scott and I can handle beans without it causing any distress on our digestive system (to be blunt, beans don’t give us gas) so we eat them from time to time.

pork tacos and veggie casserole

A really monotone and unappealing picture, I know!  Pulled pork tacos with a cauliflower veggie mix.  The pork butt was cooked in a slow cooker with a can of diced tomatoes, 1/2C water, with sliced green pepper and onion.  Once the pork was done, I pulled it out and shredded the meat.  I blended all of the liquid and veggies together to create the sauce. Everything was seasoned with salt and chili powder.

Served on a white flour tortilla that I ended up not eating.  It was making me feel too full too quickly, so I tossed it and ate the pork with some guacamole.

The veggie casserole was a head of cauliflower pulsed in a food processor until it resembled rice.  I sauteed that in a huge skillet with onions, peppers, carrot and corn.  Once everything was cooked, I added two eggs to the mixture and some shredded cheddar.  Everything was seasoned with chili powder and then I cooked it all again in a casserole dish till it was bubbly.

It looked like a mess but it was tasty!  We had this two nights in a row.

Mussels

Second favorite meal of the week, mussels!  I purchased these at my local Whole Foods.  With a ton of butter (seriously, like 6 tablespoons), I sauteed up some onion, jalapeno, and lots of garlic.  That all got seasoned with Lemon Garlic Lovers Flavor God seasoning.  Then I added the mussels and a bottle of wheat beer.  Put a lid on it and let that simmer until the mussels opened.  Maybe 5 minutes tops.  I sprinkled on some chopped cherry tomatoes and we dug in!

This was a lot of mussels and was plenty for both Scott and I to share.  There’s a misconception that seafood and things like mussels are expensive but they are not.

A pound of mussels (which was way over 2 dozen mussels) cost me $6.99 and that fed two people as a main meal.  That’s pretty budget friendly!

Ribeye and twice baked potato

Favorite meal of the week, ribeye steak with a twice baked potato.  So good!  And gigantic!  I did not eat the entire steak, there’s plenty of leftovers.  The steaks were seasoned with Flavor God’s Garlic Lover’s and I seared each side of the steaks and placed them on a baking sheet.  The steaks finished cooking in the oven.  It only took a couple of minutes since ribeyes are best at medium.

The potatoes were super simple, no fuss twice baked potatoes. Baked potatoes with the insides scooped out.  To that was added sour cream, cheddar, horseradish, and some green onion.  Stuffed and baked again until cooked through and bubbling.

Great eats this week plus utilizing leftovers as much as possible.  Minimal meal planning for this week because Scott and I have some big plans for the weekend!

Supplies:

Flavor God seasonings

Bacon and steaks from The Boar and Bull

Mussels from Whole Foods

Pork and eggs from Jodar Farms

Cowboy Burgers

Cowboy BurgerI’ve been on a big burger kick lately, it’s all that I really want to eat and I’m going with the flow.  If that’s what my body wants, so be it! Burgers all around!

I wanted to make a burger that had a nice punch of flavor to it.  It’s getting to be about that time here in Northern Colorado, when roasted green chilies are going to be popping up at the farmer’s markets.  I love roasted green chilies!  You can get any spice level you like, the chilies are roasted fresh while you wait, and the smell is amazing.

I still had some roasted chilies in the freezer so I pulled those out and got to work creating this burger.  It’s super easy to prepare and tastes delicious!

 

Andrea’s Cowboy Burgers

  • 1 pound Grassfed Ground Beef
  • 2 Roasted Green Chilies, seeded and chopped
  • 1/4 Small Red Onion, finely chopped
  • 2 Slices Cooked Bacon, chopped
  • 1/2TBSP Worcestershire Sauce
  • 1tsp Chili Powder
  • 1/2tsp Salt
  • 1/2tsp Pepper
  • 1/2tsp Garlic Powder
  • 1TBSP Oil for cooking (I recommend Lard or Ghee)

Add all ingredients to a mixing bowl and gently combine.  Quarter the mixture, and make a patty out of each quarter.  In a large skillet, heat oil over medium heat.  Place patties in skillet and cook on each side for about 4-5 minutes.  Remove from heat and serve!

Makes 4 patties

Cowboy Burger

You can serve these however you like!  Top with cheese and maybe some caramelized onions.  I topped ours with guacamole and served them on lettuce wraps.

The roasted chilies bring a nice heat to the burgers while the bacon highlights the smokiness.  The spice level of the chilies used will determine how spicy the burgers turn out.  If you love heat, use spicier chilies!

These would also be great grilled!  Leftovers can be used right away or frozen.  To reheat, gently warm them up in a toaster oven or in a regular oven at 375 for about 10 minutes.

Have fun guys, and remember, always play with your food!  Enjoy!

 

 

Stand By Me

Me and ScottRedEnvelope recently contacted me about their “Thank Your Rock” program.  It’s dedicated to thanking someone in your life that has always stood beside you and been a great support system.  It’s about showing them how much you appreciate them being there for you. They asked if I would share my story and help spread the word about their program.

A strong support system is extremely important.  These are the people that build you up and help you achieve your goal.  They root for you, they give you cookies when shit hits the fan (or bourbon, the best kind give you bourbon), they are your go-to people when you need advice or a kick in the pants.

In order for us to achieve anything in life we do need to have that support system.  It doesn’t have to be a huge group of people, it just needs to be folks that you know are on your side 100%.

My rock is most definitely my husband, Scott.  While that might sound cliche, it’s the truth.  He’s been by my side for 16 years encouraging me and supporting me through a lot of things.  We’ve been through a great deal together, both happy and sad.  We always come out stronger in the end and it’s because of him that we are able to live the life we want verses the life we have to live.

I show him my gratitude and appreciation every single day in multiple ways.  One of the biggest things that I do for him is to make sure that he has great food to eat.

Yeah, maybe that sounds a little 50′s housewiveish, but there’s a difference between wanting to do something and being expected to do it. Scott has no expectations and he doesn’t assume anything.  He’s awesome that way.

I do this because I can.  Because I’m good at it and because I love cooking.  But I also know that he greatly appreciates having a homemade meal.  He takes care of so much around the house that this is one thing he doesn’t have to worry about.

So yes, he’s my rock.  My main support system, the person I turn to for advice, and the person who can make me laugh like no other.

Who is your rock and support system in your life?  This can be anyone in your life that helps to build you up and inspire you. If you share your story on social media or on your blog, use the hashtag #redgift and tag @RedEnvelope so that they can follow along as well!

 

Disclaimer: This is not an ad. RedEnvelope contacted me and asked me to share this story.