I had the most delicious lunch last Friday and I did not have to cook it! Score! As many of you know I am new to Flower Mound, Texas and have been so excited to try all the local restaurants. I do love to cook, but I also love to go out eat too! So you can imagine my excitement when I found out Modmarket was opening in Flower Mound.
Hey there! I am keeping this post short and sweet as I get through this week of craziness! I started a new job, working on some side work, and packing to move this week… Phew! I am super excited and so thankful for all of these opportunities!
So onto these delicious mini muffins. I made these on Sunday as a quick grabby snack or breakfast for the week. They are grain free and very easy to make with minimal ingredients. Just make sure you store them in an air tight container or they will be hard as a rock. Have a great week all!
It’s officially the Christmas season! Time for some delicious baked goodies. As I have mentioned in the past I am not a baker. Baking requires precise measuring to get it right. I like to just throw things together… A little bit of this and a little bit of that and viola, dinner.
When I think of Thanksgiving dessert I immediately think Pumpkin Pie. So of course I had to find a healthier way to enjoy a Thanksgiving favorite.
Luckily, my mother in law had given me some fresh pumpkin that she roasted and pureed herself. While I think that tastes the best, canned pumpkin will taste just fine in this recipe if you don’t have the fresh stuff.
No mayo potato salad is a delicious side dish that is perfect for the summer. Let’s face it mayo is no good for you and adds unnecessary calories and fat to your diet. I promise you won’t even miss the mayo in this potato salad. Plus, you won’t feel guilty if you want seconds!
Happy Cinco de Mayo! With warmer weather approaching I love to add a fresh, easy salad to our meals. This quinoa salad makes a perfect side to just about anything you throw on the grill. It’s also a great dish to take to a picnic. Make it the night before and the flavors combine perfectly.
And for the best part, my 5 year old daughter gave it two thumbs up.
I recently had some friends ask me to make some Paleo recipes. This is a great idea for me, since I am into crossfit and that’s the diet many crossfitters try to follow. So I had to do some research on what the heck the Paleo diet was and what they ate.
I came up with lettuce wraps! Quick, easy, and can be made with just about any meat and veggie combo you like. Or they could just be easily made vegetarian… mushrooms instead of meat. Works great as both an appetizer or a meal.
2 tablespoons apple cider vinegar or rice wine vinegar
2 tablespoons oil of choice, I used sesame oil
2 tablespoons raw honey
2 tablespoons hoisin sauce
2 tablespoons tamari for gluten free, or soy sauce
1 tablespoon of garlic chili sauce, or more if you like spicy
2 cloves garlic, minced
2 tablespoons fresh ginger, minced
1 pound ground chicken, turkey, or pork
1 small zucchini, shredded
1 medium carrot, shredded
1/2 small cabbage head, shredded, or half a bag coleslaw mix to save time
1/3 cup green onion, chopped
1 handful of chopped cilantro for topping, if desired
1 head of lettuce to use for wrap, I used Boston bib, but I think romaine would work great too
Mix all ingredients for the sauce in a medium bowl and set aside.
Cook ground chicken until no longer pink. Add veggies and sauce and simmer for about 5 minutes. Stir occasionally.
Add mixture to lettuce leaves, roll up and serve. They are a little messy to eat, but they are so good!