PEACHES! \u00a0They have finally started showing up at the farmer’s markets and I am stoked! \u00a0Colorado peaches are amazing and their season is very short. \u00a0If you see them, grab them while you can!<\/p>\n Peaches with a little sprinkle of grain free granola. \u00a0This breakfast rocked, it was sweet from the peaches and the granola helped keep me full for several hours.<\/p>\n This was a second breakfast. \u00a0I 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! \u00a0So I made a potato-less hash.\u00a0 Scrambled eggs, sliced up chicken sausage, and peppers and onions. \u00a0Totally hit the spot!<\/p>\n A huge bowl of sauteed kale with kielbasa and shredded carrots. \u00a0Cooked up in some ghee and seasoned with Flavor God’s Spicy Everything blend.<\/p>\n Protein + greens are a favorite next to soup!<\/p>\n Leftover rice that I cooked up in some lard with a little tomato paste and seasoned with chili powder. \u00a0Then I added in some kale and cooked everything until the kale wilted down and cooked through.<\/p>\n Not as hardy as sausage but still very satisfying and would make a great post workout breakfast.<\/p>\n Poor man’s breakfast this past weekend. \u00a0We ran out of eggs! \u00a0It was tragic. \u00a0So this was some bacon, sliced cantaloupe, and granola. \u00a0Some almond milk got splashed on the granola as well. \u00a0It was good but would have been better with eggs!<\/p>\n More bacon and cantaloupe! \u00a0The bacon was from a local butcher that they cure and smoke in-house. \u00a0Grain free scones topped with cherry jelly. \u00a0I pitted the cherries and added them to a blender with cup of water. \u00a0I blended for a minute until the cherries broke down a little. \u00a0A little bit of sugar was added to the mixture. \u00a0In a sauce pan the mixture simmered until it reduced by half. \u00a0Once it cools it thickens up a little bit and now you’ve got a quick jelly.<\/p>\n And a fauxmosa to wash everything down. \u00a0OJ + Seltzer = fauxmosa \u00a0Tasty! \u00a0Plus you can add fresh lime juice or mango juice to give it a little extra kick.<\/p>\n LUNCH:<\/strong><\/span><\/p>\n Kale salad with cucumbers and carrot. \u00a0A quick balsamic dressing on top. \u00a0Allow the dressing to mix with the kale a few minutes before serving. \u00a0Helps to break down the kale and pull out some of the bitterness. \u00a0Smoked salmon on the side!<\/p>\n Really random lunch. \u00a0A fried egg, leftover baked beans, sliced carrot, and guacamole for dipping.<\/p>\n DINNER:<\/strong><\/span><\/p>\n Cheeseburger on a gluten-free bun, coleslaw, and oven fries. \u00a0I nixed the bun, I didn’t like it. It had a weird texture to it and was spongy. \u00a0Ew. \u00a0So I ate my burger bunless which I prefer!<\/p>\n Burgers take two! Leftovers with the addition of baked beans. \u00a0Both 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.<\/p>\n A really monotone and unappealing picture, I know! \u00a0Pulled pork tacos with a cauliflower veggie mix. \u00a0The pork butt was cooked in a slow cooker with a can of diced tomatoes, 1\/2C water,\u00a0with sliced green pepper and onion. \u00a0Once the pork was done, I pulled it out and shredded the meat. \u00a0I blended all of the liquid and veggies together to create the sauce. Everything was seasoned with salt and chili powder.<\/p>\n Served on a white flour tortilla that I ended up not eating. \u00a0It was making me feel too full too quickly, so I tossed it and ate the pork with some guacamole.<\/p>\n The veggie casserole was a head of cauliflower pulsed in a food processor until it resembled rice. \u00a0I sauteed that in a huge skillet with onions, peppers, carrot and corn. \u00a0Once everything was cooked, I added two eggs to the mixture and some shredded cheddar. \u00a0Everything was seasoned with chili powder and then I cooked it all again in a casserole dish till it was bubbly.<\/p>\n It looked like a mess but it was tasty! \u00a0We had this two nights in a row.<\/p>\n Second favorite meal of the week, mussels! \u00a0I purchased these at my local Whole Foods. \u00a0With a ton of butter (seriously, like 6 tablespoons), I sauteed up some onion, jalapeno, and lots of garlic. \u00a0That all got seasoned with Lemon Garlic Lovers Flavor God seasoning. \u00a0Then I added the mussels and a bottle of wheat beer. \u00a0Put a lid on it and let that simmer until the mussels opened. \u00a0Maybe 5 minutes tops. \u00a0I sprinkled on some chopped cherry tomatoes and we dug in!<\/p>\n This was a lot of mussels and was plenty for both Scott and I to share. \u00a0There’s a misconception that seafood and things like mussels are expensive but they are not.<\/p>\n A pound of mussels (which was way over 2 dozen mussels) cost me $6.99 and that fed two people as a main meal. \u00a0That’s pretty budget friendly!<\/p>\n Favorite meal of the week, ribeye steak with a twice baked potato. \u00a0So good! \u00a0And gigantic! \u00a0I did not eat the entire steak, there’s plenty of leftovers. \u00a0The 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. \u00a0The steaks finished cooking in the oven. \u00a0It only took a couple of minutes since ribeyes are best at medium.<\/p>\n The potatoes were super simple, no fuss twice baked potatoes. Baked potatoes with the insides scooped out. \u00a0To that was added sour cream, cheddar, horseradish, and some green onion. \u00a0Stuffed and baked again until cooked through and bubbling.<\/p>\n Great eats this week plus utilizing leftovers as much as possible. \u00a0Minimal meal planning for this week because Scott and I have some big plans for the weekend!<\/p>\n Supplies:<\/strong><\/p>\n Flavor God seasonings<\/a><\/p>\n Bacon and steaks from The Boar and Bull<\/a><\/p>\n Mussels from Whole Foods<\/p>\n![\"Peaches](\"http:\/\/foodembrace.com\/wp-content\/uploads\/2014\/07\/Peaches_granola.jpg\")
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