Food


The pesto was definitely the highlight of this frittata. While the rest of the ingredients —eggs, onion, bell pepper, and butternut squash added to the flavor. It was definitely the pesto that made this dish tasty.

The butternut squash added to the flavor. I was thinking it might be sweeter because of the squash, but it wasn’t. I may have mixed the pesto in a little more than I should have. It taste a lot better than it looks. I would definitely make this one again.

Check out Kayte’s frittata.

And if you want to try the recipe, I found it here. But buy the book – The Whole 30 Cookbook and find the recipe on page 19.

is there anything easier then one-pan meal? I don’t think so. This one was easy and tasty.
The broccoli and potatoes are tossed with onions and garlic in EVOO.

Instead of ground beef I used a beef/venison mix. The recipe calls for Italian seasoning, onions, almond flour, and egg. It also called for pancetta but I didn’t have any.
Since it is a one pan meal there is only one bowl and one pan to clean up.

Easy Peasy!!

The meatballs were delicious and I love roasted potatoes. The broccoli…not so much. I used some homemade marinara and added extra chopped fresh basil and Italian seasoning

Kayte and I cooked “together ” for this one. Her post is HERE!

The recipe is from Melissa Hartwig’s Fast and Easy Cookbook

I had an eggplant sitting on my counter. It needed to be cooked. I looked for a simple recipe and I found one. Super simple.

Peeled and diced eggplant, chopped tomatoes, parsley, garlic, diced onions, and almonds. Everything but the almonds is tossed with olive oil and various spices.
It is a sheet pan veggie dish. And it was tasty.

Even though it is called a salad I ate it warm as a side. And I’ll make it again.

The recipe is from Every Last Bite. Take a look at her blog. Lots of great recipes for all types of cuisines and diets.

One of the foods I learned to love as a child was lamb. It is a common food in England and we ate them quite a lot. Here in the states they are more of a luxury in the South than elsewhere. For that reason I don’t eat them much. In fact I’ve not had a good lambchop in many many years.

Kayte and I have shied away from the lamb recipes because they are hard to find here in Podunk USA. When a friend mentioned she was buying chops at SAMS I thought I would try some and make some of the W30 lamb dishes. This is the first one.

These chops are grilled and served with fingerling potatoes and arugula pesto. I changed mine up a bit. I used red potatoes and basil pesto. I’m not a fan of arugula and thought I might not like pesto made with it. I followed the recipe for the potatoes (very tasty) and the chops using an indoor grill pan rather than the grill. I was a little disappointed in the chops. They were rather tasteless. It wasn’t the recipe. It was the chops. American lamb rather than New Zealand. Just not the same.

When I reheated one for lunch I added more seasoning and it tasted better. The pesto adds a very good flavor, though.

The recipe is from The Whole 30 Cookbook. (pg. 54)

Kayte made them earlier in the week and they quite enjoyed them.

My dad was military, Air Force. It was a wonderful life. Full of adventure, living in different countries, eating different foods. My parents were always adventurous eaters. Sometimes TOO adventurous. My dad tried beef tongue (yucky to me), steak tartar (when it was safe to eat more raw foods). We ate just about every cuisine available. My favorite then, and now, is East Indian. When Kayte and I were choosing chicken dishes this one caught my eye very quickly. And the fact that it was in the slow cooker meant I could just mix it and go. Perfect!

This was spot on with the flavor. I have tried other recipes but they just weren’t as good as this one. ALMOST as good as our local Indian Restaurant.

The recipe is straight forward and easy to put together. But I missed the marinate the chicken overnight and had to wait a day. I made about 2/3 of the recipe and it was plenty for just me. Hubs is NOT adventurous when it comes to food. There are lots of spices here – cumin, garam masala, curry powder, coriander, turmeric, fresh ginger – all coming together for a fragrant and delicious meal.

I served it with cauli-rice flavored with chicken soup seasoning.

The recipe is from Melissa Hartwig’s The Whole 30 Slow Cooker. (pg 190) There are recipes for the Insta-pot as well which is what I used. If you want a healthy meal, if you love Indian cuisine, try this one.

Kayte made this before me and her family loved it.

Kayte and I are continuing to do the whole 30 recipes. This one came from Melissa Hartwig’s Whole 30 Fast and Easy Cookbook. I have been waiting to do this because I have not been able to find good salmon. I still don’t have good salmon but chose to go ahead and make it with frozen (GASP!).

I used apples instead of pineapple and they were good with the ginger. I liked the salmon but will use a little more seasoning next time.

Try this one, it’s good!

The recipe is on page 88 of Fast and Easy.

Kayte’s post is HERE.

I love a good pork chop. Especially if it’s well seasoned comes with a great side. This recipe hit the mark. A well seasoned toasted pork chop over green onions and followed by well seasoned butternut squash.

Salt, pepper time, lemon zest and sage. That’s all it took to make this pork chop taste great. The pork chop is placed on top of the green onions and the butternut squash on the side. The butternut squash is diced and tossed with the same seasonings. It all comes together quickly and easily. And it’s delicious.

Kayte also made the recipe.

The recipe comes from Melissa Hartwig’s Whole 30 Fast and Easy Cookbook. (P131)

I also found the recipe HERE.

If you are on whole 30, this is one of the books that you should have. Lots of delicious recipes and all of them, as the title implies, are fast and easy.

About two weeks ago, Kayte made the chicken sausage stuffed bell peppers. At the time I did not have the ingredients to cook along, but I did today and so I made them. The stuffing for the peppers is absolutely delicious. While the recipe called for chicken sausage and casings to cut up into chunks, what I had was minced chicken sausage so that is what I used.

Well, Kayte did not add in the cauliflower crumbles. I decided I would. They were very bland so they did not upset the flavor of the sausage. I was lucky enough to still have some homemade marinara in my pantry so that is what I made. I only made three so I put them in large muffin pan to bake.

I have enough for two more lunches here. And some leftover stuffing to make cabbage rolls.

You can find the recipe at littlebitsof.com as well as other whole 30 recipes,

Kayte’s blog post is here.

Good salmon is sometimes hard to find. I’ve been looking for some good fresh salmon, emphasis on good, for a couple of weeks now. I could get it easily if I go 15 minutes to a different grocery store but I don’t get over that way very often. I got tired of waiting to make this recipe so I just bought some frozen salmon. I had to make it quickly because my asparagus was not going to last much longer. So Here it is.

The fresh asparagus is tossed in a mixture of olive oil, lemon juice, rice vinegar, ginger, garlic, salt, pepper, etc. It’s supposed to have coconut amino in it but I completely forgot. That might’ve made a big difference in the flavor.

Asparagus is then roasted a little before. The salmon is placed on top with lemon slices and the rest of the olive oil mixture. Roasted for about 15 minutes and it’s done.

I thought that overall the dish was a little bland. I keep forgetting that most recipes, as Kayte has mentioned, are made for everyone, but not everyone’s taste is the same. So I need to remember to add more seasoning to mine, because, being from Louisiana, I like things a little more spicy. I would definitely make this again. I would just add more seasoning.

You can find the recipe on page 129 of Whole 30 Fast and Easy

Kayte made this back in March. I was still looking for tender asparagus.

It’s whole 30 again. This time Kayte and I made a wonderfully tasty omelet which is good for breakfast, lunch, or dinner, as the title implies.

The omelet is stuffed with shrimp, asparagus, and tomatoes. And even though I am not a big fan of tomatoes I did add them in in small dice. I think it would have been good with some sun dried tomatoes. There is also pesto in the omelet. I wasn’t sure about that but it added a lot of flavor. We added water to the eggs which is supposed to make the omelet fluffier. It didn’t work for me.

This one is definitely a keeper.

Kayte made it last week and hers looked so good I knew I would have to make it — eventually. I had a lot of trouble finding some good asparagus.

The recipe is from Melissa Hartwig’s Whole 30 Fast and Easy Cookbook

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