I’m not that excited about the Super Bowl this year. I nearly killed myself watching Peyton lose to the MOTHER EFFING Ravens. And after that, I was like, Meh. Meh. Meh.
But I do like eating.
Hubs and I tested out these last weekend, and he was all like, OMG girl, total pigskin food. Okay, he didn’t say that. But he did eat almost all of them, even though they have potatoes in them, and he’s like, scared of carbohydrates right now. So that should tell you something.
Please don’t think that because I’m posting these, and I’m a Health Coach, and there aren’t actual “chips” that this is a super healthy recipe. It isn’t. Starch + fat = delicious. It also equals squishy tummy, if you decide to make a habit of it. So, consider yourself warned.
This recipe is more like a guideline. And it’s very forgiving. Just don’t burn it.
Serves 8 (I’d say)
- 1 lb baby potatoes, scrubbed, and either baked at 350 for 1 hr or boiled until tender
- 1 package organic, nitrate free, corned beef, chopped up
- 1.5 cups shredded cheese of choice
- Sauerkraut. I use the Dill and Garlic variety of Wildbrine. I love it.
Once your potatoes are cooled, slice them into thin “chips.” Arrange on one to two cookie sheets that are lined with foil.
Turn your oven onto broil.
Top the potatoes with the shredded cheese and the pieces of corned beef.
Pop the sheets in the oven and let them broil until the cheese is all nice and melted. Careful not to burn! Depending on your oven this could be anywhere from 2 – 8 minutes. Stay close.
Pull the sheets out, and sprinkle the “nachos” with your sauerkraut, an amount that pleases you.
Serve with dipping sauce of choice. I made a delicious sauce of 1 part dijon mustard to 1 part mayonaise, with a dollop of ketchup for color and sweetness.
Super yummy. And since this little treat is full of all real, identifiable ingredients, including the fabulous probiotic properties of raw, fermented sauerkraut, you can feel a little better about pigging out.
What are some of your favorite Super Bowl treats?
This soup is not for the faint of heart. It truly packs a punch right into the stuffed, miserable nose of that cold. It’s also wonderful for helping ease tension in your lungs. Leafy greens, such as kale, are great for respiratory care, as they aid in bringing more oxygen in. Garlic is well-known as a panacea for all types of sicknesses, but really warms the system and offers comfort as well. I recommend using a bone broth as the stock (read more about the benefits of bone broth here) as it will provide excellent vitamins and minerals to help heal your body. It’s also got turmeric and cayenne pepper. Basically, I threw in the kitchen sink. You’re welcome.
Cold Killer Soup
- 3 stalks celery, chopped
- 5 large cloves garlic, grated
- 2 cups chicken, beef or vegetable stock. Homemade MUCH preferred.
- 2 cups, chopped kale
- 1 sweet potato, chopped (or 3 carrots, if you prefer)
- 2 tbsp grass-fed butter
- 1 tsp tumeric
- 1/2 tsp cayenne (be careful with this if you are heat sensitive)
- Salt to taste
- 2 tbsp tomato paste
In a dutch over or large soup pot, heat the butter. Add the celery, garlic, tomato paste, and sweet potatoes. Stir to coat. Cook until garlic is fragrant – about 2 minutes in total. Add in turmeric and cayenne and stir to coat.
Add the kale, then
Add the stock and then add water, one cup at a time, until you have an amount of liquid that makes sense for the consistency of soup you’d like. Remember that the kale will cook down quite a bit.
Stir well, add salt, cover and simmer on the stove for at least one hour. The flavor will increase as it sits. In fact, it’s even more delicious after being in the fridge.
Enjoy and get well soon!
This week, Eli really started being a little person. Yes, he is totally still a baby, but he’s starting to interact in new ways with us. He’s mimicking what we say (mommy and daddy need to start watching that potty talk) and mimicking what we do. He wants to use a fork like his daddy, and actually accomplished spearing a piece of food and putting it into his mouth. He could not have been happier or more proud of himself! It’s clear that he’s starting to feel that he’s part of a “family” so to speak, and he is really interacting with us.
The other thing he’s doing now is giving kisses, and I don’t think that I’m able to adequately describe how much I love his kisses. I could just EAT him.
Melt, melt, melt.
In other news, I thought it would be cool to greet my man in the evenings with a signature cocktail.
- 2 oz gin
- 1 oz sage infused honey syrup
- 1 oz fresh lemon juice
- smoked sea salt for rim garnish
To make the syrup, put 1:1 ratio of honey and water in a pot with a handful of fresh sage leaves, torn. Bring to boil, stirring, and let simmer for about 5 minutes. Turn off the heat. The longer you let it sit, the more flavorful it will be.
Fill a martini shaker with ice and add all ingredients except salt. Shake vigorously. Moisten a small portion of your martini glass rim (with a little of your leftover lemon, perhaps) and dip in sea salt. Strain into glass and enjoy.
- 2 oz Johnnie Walker Black (or bourbon would work!)
- 3/4 oz star anise infused honey syrup (follow above directions for sage syrup, subbing 1 tsp of star anise for the sage)
- 1/2 oz fresh lemon juice
- 1/2 oz Campari
Fill a martini shaker with ice and add all ingredients. Shake vigorously and strain into martini glass. Garnish with lemon zest.
But I’m going to knock it off with “welcome home, dear” cocktails, because they apparently make me gain weight. So you could call this an experiment. While I’m all for enjoying myself in the holiday season, we have two weeks before Christmas and I’d totally like to still fit into my clothes by then.
Wine it is!
However, those cocktails are pretty good. The Wednesday (assuming you enjoy the strong, smokey flavor of JWB) is especially delicious and festive.
You know how everyone ever always say to take time when you eat. To make sure you savor every bite. Digest. Relax. Etc.
You know that person didn’t have a toddler, right? Or has never met a toddler, either, for that matter.
Lately, eating has become a little bit of a challenge during the day, because Eli is all GO GO GO and he really likes it when he has an audience. Lest you think I’m raising some kind of voyeuristic mama’s boy, I am working at getting past this new awesomeness; however, that doesn’t change the fact that sitting down with a meal and enjoying just doesn’t work out when the baby is hanging on your leg and whining.
Also, because of the weird weather we are having (um, 70 degrees in December?!), it appears my body no long knows what it wants to eat.
So after all that blah blah, here’s my point: quick, delicious recipes are necessary.
This one is my favorite right now, and I’ll just apologize in advance for the imprecise measurements. You know how I roll. Can’t imagine this could get messed up anyway!
Delicious, nutritious, creamy and savory, these farm fresh fried eggs are the perfect contrast to the bitter baby arugula in its slightly acidic red wine dressing. It’s just a perfect mix. It tastes so decadent.
Eggs ‘n Greens
- 1 large handful of baby arugula (or two!)
- Red wine vinegar
- Olive oil
- 2 eggs (try your best to find cage free, naturally fed – no soy, etc)
- 2 tbsp pastured butter (like Kerrygold!)
- Pure maple syrup
- Salt n pepper
First, melt your butter in a skillet and once nice and hot, crack your eggs in and let them begin their fry.
In a small bowl, combine arugula with a quick pour of red wine vinegar, a dash or two of olive oil, a spill of maple syrup, and a pinch of salt (do you want to kill me yet?). Mix it up. Then plate it.
When your eggs are done to your liking, season with a little salt and pepper, and then place them on top of the greens.
It truly takes under 5 minutes from start to finish, and THAT is a wonderful thing.
What are your “in a hurry” meal ideas?
People, I finally went to the gym.
For real, this time.
It was freakin’ awesome.
It has been approximately six months since I stepped foot inside the gym, and if we are being honest, probably two years since I actually put in a decent workout.
Some people are surprised when they find out that I didn’t exercise at all to lose my weight. I would probably have been surprised too, I guess. But when you cut out the crap from your diet, your body just goes where it needs to be. Naturally. And sometimes really quickly. However, exercise is important.
All Spring, Summer, and Fall, I walked daily, of course. It helped that being in the stroller was a calming distracting for Eli. Walking is great, and movement helps to detox the body and tone it.
But sometimes you need to sweat!
Muscle is important, and while I was no mean lean machine before I got pregnant, it was clear afterwards that pregnancy kills your muscle. Since I’m toying with the idea of baby #2, the last thing I want to do is embark on another pregnancy without some muscle mass in tow.
So anyway. The gym was good. I’m keeping track of my workouts and will probably share them at some point on Best Mama.
In the meantime, PLEASE try this!
It is called a sweet potato hasselback. And if, STILL, you are afraid of butter, please please please, step over into the light with me and try this. I promise it’s so delicious.
Also, I did not have gouda, which will be remedied soon. It was still just as delicious with the raw cheddar I had.
Eli also enjoyed it. A lot. And all over the place.
Have a great Wednesday you guys! I’m off to clean this hizzy before hubs returns from his trip, and then kiddo and I are off to pick up our bounty of farm fresh goodies – more on that later!
Confession time: I’m not in love with kale.
It’s not that I don’t believe it is a green flippin’ miracle. I love all the good stuff it does. I just don’t like the taste or the texture. It does nothing for me.
So I’ve resorted to simply juicing the heck out of it and calling it a day.
This is my bastardization of this recipe. Because I can’t follow a recipe to save my life these days.
Or just won’t.
It was good. Topped with avocado, sweet potatoes, pom, and a crackle of salt. Crisping the kale is brilliant, and gives it a lighter, crunchier, more easily masticated texture.
You know it was good, because I chose to eat it on my burfday.
But don’t worry, now I’m eating cookies.
Have a great one!
I hope all of you in the stormy area stay safe, dry, and keep power! Here in Maryland, we are operating on heightened alert until tomorrow morning, but so far it’s just raining a lot, the wind hasn’t yet picked up. Of course, it’s only 8:30am. We’ve got time.
On a day like today, when the sun is nowhere to be found and you have to actually turn lights on in the morning, you could use a delicious hot beverage to power you through the day, no?
I’ve already had this:
I’m loving the combination of beet, cilantro, celery, ginger, lemon, and apple lately. It’s wonderfully cleansing for liver and anything with beet is great for your digestive system. Now’s the time of the season to add in those root veggies!
It’s also the time of the season to fill your diet with some good fat. Do you suffer from dry, itchy skin in the winter? Increasing your fat and water intake can seriously help.
In the spirit of that, I offer you this:
Coffee blended with butter.
I think it sounds so dirty because our culture has pretty much been trained to be mortally afraid of the butter. It turns out that it’s all of those butter replacers that cause the damage, not pure, grass-fed, organic butter. So ditch the hydrogenated imposters and go get yourself some delicious butter. A brand that is widely sold is Kerry Gold, and it is made from grass-fed cows milk. This is important, because if the cows are eating corn, soy, and grains with no grass, it’s abnormal for them, and they produce milk that is high in toxic fat. When they eat grass as nature intended, and are allowed to roam, the milk is chock full of good fats and nutrients.
Butter Blended Coffee
As a note, you can also make this using 1 tsp (or more if you like) of coconut oil or coconut butter. I enjoy the coconut butter!
1 cup freshly brewed, very hot coffee
1 pat (1 tbsp) unsalted, organic and grass-fed butter (I’ve done it with salted as well, Was good)
Pour the coffee into a blender. I have a Magic Bullet sitting on my counter top that I use pretty much exclusively for blending salad dressing and coffee. Pop the butter into the blender. Whiz it up! It will get creamy and will form a foamy head.
Pour into your mug and add sweetener if desired.
Stay warm and get some fat today! 🙂