Honey Garlic Glazed Pork Chops

Oh my, it’s already Friday.
My life has been taken over with...with what? I don’t know really, I’ve been just so busy. The week flew past in a flurry of activity.
Work, training, appointments, and late night baseball games.
No, I will not tell you which team I am cheering for.
Mostly because when it comes to supporting teams people tend to say the meanest things ever. Like “I thought you were a great person until I found out you were a Yankees fan.” or “How can you root for the Red Sox? You had a stroke or something?”
Which are some of the lamest things you can say.
Same reason I don’t talk about politics or religion on this blog.
For starters, it’s not the right place to tackle these topics.
Plus, I’ve been told to never talk about religion or politics on a first date. And this blog feels like a first date. I’m already nervous that you’ll make fun of me to your friends about the piece of spinach stuck in my teeth — what if I say something stupid about politics or the God you pray to?
No way, not touching it. I have others things to talk about. Like food, health, food again, fitness, and food once again. Ha!

Almond-Walnut Thumbprint Macaroons

In spite of its faults, the New York Times is arguably one of the best all-purpose newspaper in America and probably in the English-speaking world (I know some Londoners might argue this, but still.)
It takes itself seriously, it’s taken seriously (sometimes too much so), and it’s undeniably my favorite newspaper.
Amidst all the media that I consume, The New York Times holds a disproportionately influential place in my life.
Even if trying to read it all feels like climbing Mt. Everest sometimes. Honestly, it’s (almost) impossible to read it from the first page to the last — especially the Sunday edition.

The Importance of Being Healthy

It’s Monday and I think you and I should have a little talk.
No food or recipes to share on this post, just a talk among friends.
“About what?” You may ask.
About being healthy.
Because it says right there on the blog’s header “The Iron You | Eat Well. Exercise more. Become A Healthier You”, hence we should talk about it, at least sometimes…

12 Chia Seed Recipes

Chia seeds have gotten a lot of hype this past few years as the new superfood — a long way from chia seed pet that you water and puffs up into some grass poodle.
I don’t think it’s a fad to go away though; because I don’t think it’s a fad anymore.
Actually I would go as far as saying they’re mainstream now, or at least on the way of becoming mainstream.

Shawarma Chicken Quesadillas

Do you clean up as you cook or wait until you're done?
Personally, I try to clean up as I go so I'm not left with a huge mess. I can't stand to face a chaotic jumble, plus my grandma said a good cook keeps a clean kitchen — and grandma was always right.
Not to mention that I loathe the idea of sitting down to a meal knowing that I left the kitchen a mess. It just takes the life out of me.
I have to be honest though, it’s still a task I'm trying to perfect — ideally I would like to have someone on retainer who cleans while I cook. But that’s not going to happen in the short term
(and probably not in the long term either) so I try to put my best efforts to clean up as I go.

The thing I do is to gradually put each utensil or dish in the dishwasher and put away ingredients as I use them.
It takes almost no time at all, and while I cook I have a fair amount of time waiting on things to get done anyway.
At the end of the lunch/dinner, I simply store any leftovers and put plates/cutlery/glasses in the dishwasher. Said and done.

Mango Spinach Chia Smoothie

One of the things I can tell you about me is that I'm clearly not a morning person.
I've got a friend who's a badass morning person. As soon as he opens his eyes he’s like BING! Awake and ready to go.
I’m not like that, at all.
It’s not laziness. Some people just work on a different cycle. I don't like waking up, I don’t like mornings. That’s it.
Even when I wake up at 6am to go for a morning run: my legs might be moving, but I’m still dozing off.

Spinach and Cheddar Egg Muffins

So this was lunch today.
I was going to save some for tomorrow — it didn’t happen.
It was too good for me to resist.
Now, if I could just figure out what to make for tomorrow's lunch.
You know what? Maybe I’ll make another batch of these Spinach and Cheddar Egg Muffins.
They’re so good. They’re so simple. They’re so easy.
And simple is good, quick is good, easy is...awesome.
Especially when you’re pressed for time. And we're all pressed for time. So yeah...

Indian Flavored Pounded Chicken

One the things I like most about cooking is learning new cooking techniques and trying new cooking methods.
I always find it fascinating. I’m like “Whoa this is genius, I should have thought of it myself!”
Take a chicken breast for instance, how many ways can you cook it?
Well, you can boil it (blah!), broil it, bake it, fry it, slow-cook it, grill it, smoke it, even burn it
OR
you can butterfly the breast and pound the meat thin (so thin it looks like a chicken pizza), season it, and briefly cook it over high heat.
After just 2 minutes in a hot pan, you have a crazy tender, deliciously thin chicken breast that is so succulent and juicy I can say without fear it’s one of the most great tasting piece of chicken I had in a long time.

Homemade (Paleo) Mayonnaise

You certainly don’t need me to tell you how to make mayonnaise.
You might need me to tell you how to make Homemade Sriracha or Homemade Ketchup, and tell you not to go to a chinese place to pick up a food delivery order you placed online: "I had a delivery" "Why are you here, then?" [DUMB]
Mayonnaise though...I’m sure you can handle that on your own.
Maybe I just need to remind myself how to make mayonnaise. And that mayo is a simple emulsion made of just oil, egg yolks and either vinegar or lemon juice. There’s no place for water, HFCS, sugar, modified corn starch, dried eggs, CALCIUM DISODIUM ETA (ugh!), natural flavors, etc.
Not mention that homemade mayo tastes well...like real mayo and that it’s so delicious.
Homemade mayonnaise is an entirely different species when compared to store-bought mayo. Creamy, rich, flavorful, so quick and easy to make - it literally takes 1 minute.

Garlic Butter Zoodles with Herbs

I’m the kind of person who’s terribly suspicious of people that don’t like garlic.
I don’t really mistrust them, but it certainly raises questions as to whether they’re vampires or not.
Plus I have found that the people I’m closest to do love garlic as much as I do.
Like there’s some sort of kinship among garlic lovers. We love garlic taste and we’re not bothered by the bad breath/odor: HA!
Seriously though, people that appreciate garlic fries, garlic breadsticks, bruschetta, garlic mashed potatoes, garlic steak, or garlic shrimp know what’s what. Those who don’t, well…they’re missing out on something IMO.
And I’m not even mentioning how healthy garlic is; it’s like the superfood of superfoods.

Garlic Thyme Potatoes Anna

So you’re probably thinking: Potatoes again? Really?
Like I posted a recipe for potatoes two weeks ago for heaven’s sake, and here we are again.
I don’t know what to say to you guys, it’s just that lately I’ve been craving potatoes like crazy.
It’s literally all I want to eat.
Baked, plain, mashed, in soups, skillets, whatever.
It’s kind of weird.

Cauliflower Crust Hamburgers

I have to give full credit to Alan for this idea.
He’s so THE man — not only he "invented" this cauliflower crust hamburger but he's a triathlete and he's training for the Ironman too. Hello?
Basically Alan took my recipe for cauliflower crust grilled cheese and made it into a burger.
When he first posted it two weeks ago on Instagram I was like “Whooooooa, that’s awesome!”

15 Quinoa Recipes

Let’s get this out of the way: quinoa is not paleo.
KEEN-WAH -> NOT -> PAY-LEE-OH.
Alrite?
So 'Paleo Police' please don’t jam my inbox with your fantastic messages warning me that the Aztec seed is not cavemen-approved.
I’m aware of it and I’m OK with it.
I already mentioned here, here, here, and probably in a couple of other places I don’t remember.
I doesn’t matter though: I dig quinoa therefore I eat quinoa.
It's my favorite gluten-free...seed.
You might have heard people calling quinoa a grain but technically it’s not a grain, it’s a seed treated like a grain (some like to call it pseudo-grain)
Quinoa has great nutrient profile: it is a complete protein source, containing all nine essential amino acids, which is rare for a plant source. It’s also rich in fiber, iron, magnesium, et cetera, et cetera, et cetera...
What I really love about quinoa is the subtle nutty flavour and slightly crunchy texture.
Quinoa is great in casseroles, salads, meatballs/patties, and soups.
If you haven’t tried it yet well, you really should!
So without further ado here are some of my favorites recipes with quinoa:

Turkey Koftas with Roasted Red Chili Sauce and Tahini Yogurt

And with that it’s Friday! I cannot believe that this week flew past so fast.
Monday was like yesterday; what in the world happened to Tuesday, Wednesday, and Thursday?
It’s all a blur to me. Where did the time go?
In a word, WORK. Ugh, right? I have been so busy that time has just flown by like a shuttle blasting off into space. It has to be done though — what can you do about it?
In a way, I’m glad it’s the end of the week, I’m tired and boy do I need to slzzzzzzzzzzzzzzzz
*head hits the desk*
Oh wait, this Sunday is the dreaded Daylight Savings Time, meaning we’ll lose an hour of sleep. Great, just what I needed...
*head bangs against the wall*

Spicy Basil Lemon Chicken

Let’s talk about selfies for a minute — or, you know, pictures you take of yourself.
I was at my sister's for dinner last night and when she called the kids to the table, Niece replied “Wait a sec, I’m taking a selfie!”
I was like “Is she serious? She can’t come to the table because she has to take a selfie?”
Apparently yes, kids these days spend a good portion of their free time taking selfies.
I wonder, is it a ‘bad’ or ‘good’ thing? While the jury is out, I believe it’s certainly worth reflecting on.

If you have any form of social media, chances are you’ve seen them on a regular basis. Instagram/Twitter/Facebook are being crushed under a bonanza of selfies.
I just checked to see how many photos have been uploaded to Instagram under #selfie. Would you like to know how many photos there are?
239,954,122 photos. Yes, there are almost 240 million selfies on Instagram alone.
People smiling in their smartphone lenses or, more likely, striking a pose with an intense look on their face — as if they’re telling you they have some deeper motive and you don’t know the half of it.

Cheesy Mushroom Quinoa Casserole

Imagine a lake.
Algae begins growing in the lake.
Every day the algae doubles in size and it keeps increasing in that ratio.
On the 48th day the lake is completely covered with algae.
On what day is the lake half-covered in algae?
Think about it for a moment, don’t blur out the answer just yet.

Cranberry Green Tea Smoothie

Can anyone please help me identify what is that yellowish blob in that Tupperware container sitting in the back of my freezer?
Is it soup? Sorbet? Mashed potatoes maybe?
Who knows, who knows…
And what about those depressing looking freezer-burned veggie burgers. How long have they been lurking there? Months, years, decades?
Maybe I shouldn’t have started cleaning out my freezer, it was not a great idea after all.
These encounters are starting to get scary.

Creamy Avocado Pesto Zoodles

It’s weird for me to say this but “Enough with the cold weather!”
I've had it. You have, too.
A cold snap here or there, is OK.
But for two months and more?
Stop it, already. Seriously, it’s not even fun anymore.
I want spring to arrive, and finally be able to venture outside for my morning runs without freezing to death and risking my life on those icy sidewalks.
Is it too much to ask?

Crock-Pot Honey Sesame Pulled Pork

This is the sort of recipe that falls into the category of ‘Vaguely Oriental’ recipes.
I use the term ‘vaguely’ whenever I make something that has some oriental flare — but I won’t go as far as labeling it ‘Chinese’, ‘Thai’, ‘Vietnamese’, or ‘Japanese’.
Using orientalish ingredients in a dish - such as soy sauce or sesame seeds - doesn’t grant an ‘oriental Passport’ to that dish.

12 Cauliflower Crust Recipes

Happy Sunday friends!

I hope you're staying warm with this crazy cold weather. As I look outside my window I’m thinking if the real danger facing humanity is not global warming after all, but rather the coming of a new Ice Age.
In reality, Mother Nature is just doing what she’s supposed to do — giving us the seasons.
Still I can’t wait for this winter to pass soon, so I can finally go outside, breathe in fresh air, breathe out ‘stale’ air, and enjoy spending free-time outdoors.
Unfortunately it’s way too soon for spring, so in the meantime all we can do is to cook for ourselves something delicious that will warm us from the inside out.
What about something made with cauliflower crust?

Lemon Potatoes

Do you get angry when playing video games?
I myself am not big on video games — growing up I’ve never owned an Atari, PlayStation, XBox or Nintendo Wii. But ever since the dawn of smartphones and tablets, I’ve started playing video games on my mobile devices like the rest of the world population.
Angry Birds, Words with Friends, Candy Crush, Fruit Ninja, etc, you name ‘em.
During a subway ride, while waiting at the checkout line, when you do your business in the restroom (to me, a sacred moment), playing a quick video game on your phone it’s the best.
That is, until you start getting angry at the video game. I’m talking about full on exasperation, to the point that you want to smash the device against the wall.
NEVER.A.GOOD.IDEA.

Simple Ricotta Fritters with Marinara Sauce

If you read this blog often, you obviously are smart, have a great sense of humor, AND you know my obsession with cooking everything from scratch.
You probably also know that I like simple and quick recipes — because you and I don’t have much time to spend in the kitchen on weeknights.
Even more so when it’s freezing outside (btw, why does it have to be this cold people?) and all we want to do is crawl on the sofa, wrap ourselves in the warmest, softest of blankets and read a good book.

Kale Walnut Pesto

Last week I posted two recipes with kale pesto (this one and this one).
Though you guys seemed to have liked ‘em both, I had the feeling - through your comments on the blog, FB, IG and Twitter - that you were more interested in the kale pesto than the recipes themselves.
So yesterday I was like “Uhm, maybe I should post just the recipe for the kale pesto. If the readers want just to print/save the kale pesto they should. It totally makes sense!”
I know, I’m smart as a whip (Ha!)

Quinoa Kale Pesto Bowls with Poached Eggs

There are three phrases I want to say before I’m sprawled on my deathbed.
To be honest I don’t think I will ever be in a situation where I could actually say those phrases (i.e., very dramatic scenarios) but I still want to believe that the right occasion will come one day — hope dies last after all.

Sauteed Mushroom Gouda and Kale Potato Skins

The other night I was discussing reality television with a friend of mine.
We both agreed that reality TV was somehow interesting at first, but the fact that it's gotten so over-abused proves that its 15 minutes have largely passed.
Nowadays, every channel has a reality show about pretty much everything: drive a truck on ice -> get a show; have a bunch of kids -> get a show; have an embarrassing complaint/lump -> get a show; make your daughter a star -> get a show; be a complete idiot -> get a show.
It’s not even interesting anymore.
Even cooking shows are getting boring and old to watch.
There are too many of them: Top Chef, Master Chef, Chopped, Hell’s Kitchen, The Taste, The Kitchen, The Next Food Network Star, the list goes on forever.

Slow-Roasted Tomatoes

Sometimes I feel you guys should hang me by the feet from a tree and beat me with a stick like I was a piñata.
A lot of fun for you, a tad less for me.
But I won’t deny it, you would have the right to do so.
You see, I spend a lot of time on this blog telling you to use fresh, local, and seasonal ingredients yet, here I am presenting you a recipe with tomatoes - let me rephrase that - a recipe using only tomatoes, a lot of tomatoes.
Tomatoes are, by far, the most popular summer “vegetable” (although it's technically a fruit.)
The difference in taste, mealiness, and price is obvious when you compare a summer version with a winter one.
Of course you’ll see ripe tomatoes all year round in supermarkets, but there’s a very good chance that they come from South Florida (unless you live there, not local produce) or they’re picked green, halfway around the world, and ripened through artificial means.

Thank You

Hey, guys, whatup?
I have no recipe for you today. But let’s not allow that to keep us from each other.
Today it’s all about me thanking you.
Because I need to tell you that I’m feeling blessed (and just for the record, I’m totally uncomfortable saying it!) that you guys visit this place every day, every week, every month, every year.
I’m still amazed I can reach so many of you.
It’s not only my mom, my sis, aunt G, and cousin Dan anymore. There are hundreds, thousands, millions (OK, maybe not millions) of you.
I feel so very grateful for this, words cannot express.

Tomato and Eggplant Compote

There's a first time for everything. Our first steps, first kiss, first day of school, first love, first car, first job, first bungee jump, first trip abroad, first time stuck in an elevator for 30 minutes, first oyster, or first bout with food poisoning.
If we repeat an experience, it’s never the same as the first time. It couldn’t be, a repeatable first is by definition an oxymoron.
Then there are those firsts that we would gladly avoid repeating (put being stuck in an elevator and food poisoning on that list for me.)
Sometimes we learn a lesson from our firsts and sometimes we don’t.

Catalan-Style Garlic Shrimp

Cooking is all about making mistakes.
Sometimes you have to test recipes a few times before you get the desired result. Sometimes you just aren’t thinking straight. That was me, this past weekend.
I experienced two major cooking disasters: one involving avocado chocolate cookies, the other one a Chinese beef noodle soup.
I still haven’t recovered from those catastrophes, so I’ll avoid telling you about it.
But not everything has been a failure.
I have finally figured out the perfect way to make at home Catalan-style Garlic Shrimp, just like in Barcelona.

Easy Creamy Crock-Pot Chicken Tikka Masala

Winter is in full swing now and the colder temperatures have descended upon us.
There’s snow, ice, blizzards, and windchill.
Don’t you love it?
No, don’t answer, I already know what you’re going to say. You hate winter, you hate cold, and you can’t wait for spring to arrive.
Fair enough. Not everyone can be a snow-lover like myself.
Still, I think there are so many awesome things you could be doing when it’s freezing outside. Such as sled racing, snowball fighting, even snowman building. How cool is that? (pun intended).

Blueberry Avocado and Chia Breakfast Pudding

This week we’ve learned that weather forecasting is not an exact science. The predicted two to three feet of snow ended up being less than 10 inches of slush.
It’s not the first time (and it’s not going to be the last) that an anticipated snowstorm either does not happen or ends up being far less than advertised — the exact path of a storm is very hard to predict (though nowhere in the news was that point made!)
Perhaps the lesson is not to call something “the biggest snowstorm in the history” and hit the panic button, before it materializes.
Don’t get me wrong, I understand and appreciate the precautions for the worst case scenario.
The response of city officials was determined by the information they were being given by the National Weather Service. Which was that this was going to be a huge storm.
However, next time I suggest using caveats such as “it’s likely to”, “it seems like” or “there’s a chance that” when declaring a natural disaster, before it actually happens.

Cheese Mushroom and Spinach Cauliflower Crust Calzone

It’s time to celebrate, people!
What you ask?
A recipe.
Because there’s a recipe on TheIronYou — posted almost two years ago — that has been viewed, clicked, gawked, and commented on over 350k times to date (I know, right?)
A recipe that has been featured in numerous online magazines and blogs. A recipe that you guys are in love with — almost as much as I’m in love with it. A recipe that I make (almost) weekly, because it’s one of my fave recipes of all time. A recipe that is a total winner.
Which recipe you ask?
**drumroll please**
The cauliflower crust calzone, of course. What else?

Cottage Pie

Sometimes you make a dish so simple and unpromising, you’re wondering why you even attempted it.
Then you taste it and you hate yourself for ever doubting its capabilities.
This Cottage pie is one of those dishes.
A few basic ingredients: ground beef mixed with vegetables, topped with sliced potatoes. Simple.
Then you put it in the oven for about 40 minutes, and what comes out of it is a dish that just sings. A perfect balance of flavours, tasty, everything is perfect.
Just like a good song. A song that hits your nerve and you’re like ‘Oh my god, I love this song’.
You know, one of those songs you keep playing on your iPod, over and over, and never get tired of it.
Like ‘Step’ by Vampire Weekend. One of the best songs ever imo.
When you wrap together some of the most clever lyrics ever written (“Wisdom's a gift, but you'd trade it for youth, age is an honor - it's still not the truth”) with a great tune, you’ve got yourself a perfect song.
And just like a perfect song, this Cottage pie is a perfect blend and balance of flavors.

Raspberry-Grapefruit Smoothie

Another day another smoothie. I’m sorry guys, but I can’t help myself. I’m in the mood for smoothies so that’s what you’re getting.
I’ve made this raspberry-grapefruit smoothie several times and it’s delicious. Fresh, healthy, and well, grapefruit-y.
It’s so good, I had to share it with you.

Fluffy Scrambled Eggs with Avocado and Feta

If I were to pick a food anyone can cook, I’d go with scrambled eggs.

From a 8-year old girl to a 98-year old gramps, everybody can mix a couple of eggs in a bowl, pour them into a quite hot buttered pan, and give them a brief stir with a wooden spoon.
It’s elementary.
However, almost 99% of the world population makes overcooked, dry, and lumpy scrambled eggs.
Scrambled eggs should be creamy, luscious, and custard-like instead. They should slip off your fork into your mouth, be light and creamy all on their own (without the addition of milk, cream or cheese).
Perfect scrambled eggs are amazing in their simplicity. I could eat them forever.
Then of course, if you like them dry, you’re probably more into fried eggs than scrambled eggs. But who am I to judge?

Buffalo-Style Pork Chops

What's watching football without buffalo chicken wings and a cold brew?
Chicken wings (and beer) are to football as oxygen is to mankind, as jelly is to peanut butter, as 1Direction are to teen girls, as bodybuilders are to the dumbbell rack.
One can't exist without the other. It’s a sacred thing.
If you don’t get the importance of eating hot, sticky wings while watching football, well...we can’t be friends.

Avocado Hummus

In its purest form, hummus is a creamy, smooth dip that can be easily used to top just about anything. It might be one of the greatest culinary gift from the Middle East.
America has become obsessed with the rich chickpea spread, and for a reason. It’s not only delicious, it’s also super healthy.
The typical chickpea-garlic-tahini combination is as good as it gets — but why stop there?
Sometimes — just sometimes — I get tired of it. Not to mention, there are so many variations to the standard hummus recipe, it’s fun to play around.

Green Detox Smoothie

I’m alive, I’m alive!
I know you guys were super worried — OK, maybe not “super worried”, let’s go with concerned? Puzzled? Curious? You have to give me curious at least.
Anyways, I’m here in one piece, still alive, typing on the keyboard, with my cup of green tea.
Life seems to be going back to normal, finally.
So what happened?
Well, nothing that exciting.
In a nutshell, when I got back from the holidays on January 4th I got the flu. Just like that.
I’m not complaining, it’s flu season, people get the flu.
However, I didn’t get the flu, I got the super flu, the terminator of flu.

Goulash

New Year's Eve is coming up in two days.
Where is your ideal place to ring in the new year? How will you celebrate?
Traditionally New Year’s Eve brings out the party animals and bucket-listers in droves. Not me though, I’m not big on parties.
My worst nightmare is to spend New Year’s Eve in Times Square.
Watching the ball drop while being squeezed flat by a million screaming people is literally my idea of hell. Just the thought of it takes the life out me.
Seriously people, how is that even fun?
To be honest, I resent altogether the idea that New Year’s Eve is the biggest night of the year. One MUST get drunk, MUST dance the night away, MUST have the time of his/her life.
It really stresses me out because there’s this unspoken pressure for it to be the best party of the year.
It never is.
When expectations are too high, disappointment is always right around the corner.
Don’t think of me as a pessimist, but when it comes to New Year’s Eve, I’ve learned that’s pretty much always the case.
I’ve had a few good ones but nowadays I’d rather spend a relatively quiet and peaceful evening with the people I love. Good food, some fun games, going to bed relatively early, and waking up rested. That’s the New Year’s Eve I like.

Merry Christmas To You All!

It’s Christmas Eve you guys!
I can say without hesitation that this is my favourite day of the year.
All that has to be done, has been done and if it hasn't happened there is little you can do about it now.
It's a day of anticipation for the excitement to come.
Roaring fires, good food, and the air filled with warmth. I’m busy whipping up a feast for my family, and will probably be up into the early hours wrapping presents.
I come from a large family, and being together with everyone is just so much fun.

I hope that each and every person has a wonderful holiday filled with all of the people you love, food, and fun.
I also hope that everyone gets a chance to relax and enjoy the people that surround them.
Is anyone having a White Christmas? If so, you’re lucky because there’s nothing better than a White Christmas in my opinion.
It is also a time to reflect about how the past year went, and to be thankful for the friends, family, and my presence here on earth.
I am so very grateful that you guys read this blog, enjoy it and that in some way it enriches your life as it enriches my life to write it. Thank you.

I wish you a Merry Christmas with your all loved ones.

Chicken-Spinach Meatballs with Creamed Feta Paste

"To sneak or not to sneak?"
That is the question.
Are you one of those parents that - just like Gwyneth Paltrow - sneak veggies into food your kids love?
Do you make chocolate brownies with hidden carrot and spinach, fudgy zucchini chocolate cookies, and sweet potato waffles?
Do you feel like you're winning at parenting every time you kiddo eats some veggies without knowing it?

Honey-and-Spice-Glazed Chicken

You know that feeling when you open a refrigerator and you’re like “Uhm, what the hell am I going to eat tonight?”
To me that happens a lot. Which is sort of weird because I love to eat, I love to cook, and I love food.
Now that I think about it, it’s actually super weird being that I run a food blog.
Anyways, that question inevitably comes up more often than I would like to admit.
The game changer I've realized, is having chicken breasts ready (either fresh or frozen).
There's really not much one CAN’T do with chicken breasts. Grill them, bake them, fry them, shishkabob them, make fajitas, stir-fry, slow cook & pull the meat apart for burrito/taco filling, braise them.
Pretty much the only thing you can't do with a chicken breast is eat it raw or treat it like a roast. It's a versatile, almost characterless chunk of protein.
I never look at a chicken breast and ask myself “what can I do with this?"; instead I decide what I want to eat and then ask myself "how would I work chicken into this?"

Shredded Kale Salad with Pancetta and Hard-Boiled Egg

Every time I’m about to post a recipe with kale, I start thinking of things I could write in the post to convince you to give it a try.
It’s kinda weird, as I feel compelled to make a case for it.
Presenting some valid points, such as listing all the health benefits of kale or why the dish is delicious.
I even try to anticipate all issues you might have against this green veggie — such as “Kale is bitter”, “Kale is hard to chew”, “My hubby doesn’t like kale”, et cetera, et cetera.
It’s all in my head though. It’s not like you guys have ever given me a hard time for posting a recipe with kale.
To the contrary, I always get super positive responses when I post a recipe with kale.
Still, part of me feels the need to justify it.

(Paleo) Skillet Chocolate Chunk Cookie with Coconut Whipped Cream

Let me introduce you guys to baking simplified.
Just one pan and two steps create a giant, gooey, delicious, gluten-free, and grain-free cookie.
An ingenious recipe that is basically a variation of my basic Paleo chocolate chunk cookie recipe, with one huge difference. Instead of the endless cookie parade of scooping, rotating trays, timing batches, transferring to cooling racks, and all the other tasks associated with baking a batch of cookies, I threw the dough in a 6.5-inch cast-iron skillet, baked it for 30 minutes, and oh my, it turned into a delicious gigantic cookie.

Kale Chips 5 Ways

I was at a Christmas dinner party the other night and they served kale chips.
I thought that everyone in the whole wide world knew about kale chips, so I was a bit surprised when people started saying things like “Uh, what is this green stuff?” “Is that seaweed?” “That’s good, what is this?”
I mean, how long has the “kale chips craze” been going on? Three years, maybe even more.
Everyone has blogged, tweeted, facebooked, and even instagrammed about kale chips.
Is it possible that someone has not heard about ‘em yet?
Apparently...
Soooo for all those of you that haven’t tried kale chips yet (and btw who are ya?), or for those who have yet not tried making them at home, here is not 1, not 2, not 3, not 4 but 5 recipes to make kale chips at home.
Crispy, delicious and so very healthy kale chips.
If you haven’t done it yet I suggest you jump on the bandwagon and join the kale chips CRAZE asap.

Parmesan-Roasted Cauliflower

Winter is a time for resting, eat nourishing food, recharge your batteries, and even feel a little depressed or melancholy.
The days are short, and the nights are long. It’s nature’s way of showing us to recuperate.
We should embrace hibernation, save energy, and get a lot of sleep. Maybe sleep until we’re completely sleeped-out (if that's even a thing).
It has been said that the “average” American sleeps for 8 hours every night during wintertime.
I honestly would like to meet this “average” American.
Because I don't think I've slept 8 hours nightly since...ummm...since...I don't know when.
6? Always.
7? Sometimes
8? I would love to but I NEVER do.
Every single night I crash into bed like a ton of bricks, yet I always wake up 5 minutes before my alarm goes off.
It’s not like I’m perpetually tired, but I know I could sleep more.
And I never oversleep, not even on weekends. It’s just not in me.

Creamy Broccoli Soup with Cheddar Crisps

I get it, soup is not as exciting as a cookie, a cheesy casserole, or a ramen burger.
Maybe a clam chowder or creamy chicken might get your attention, but a broccoli soup?
I already know what you’re thinking: “Booooring!”
In fact, if I were to advertise to you a healthy broccoli soup, you’d probably run in the other direction screaming “Please not another greenish healthy soup!”
Still, I think that soup may be the most under appreciated category of food. There is something awesomely comforting about a bowl of piping hot soup when it’s chilly outside.
And I know for a fact that I’m not alone on this one.
The long lines at Hale & Hearty Soups are proof that soup is a favorite among many, not just me.
But that’s not the reason why I made this broccoli soup.
The reason why I made this soup is because, in general, I don’t find broccoli soups all that interesting, not even when there’s a ton of melted cheddar inside.

Sweet Potato and Caramelized Onion Hash with Baked Eggs

Not all cookbooks are created equal. Some are great, some are good, some are just fine, and others are not so great at all.
Some are old favourites, others are personal favourites containing your go-to recipes, and many more are just filled with recipes that put food on the table.
And there are those that are more than just a cookbook — maybe they take you on a journey, tell a story or teach you something.
The Kitchn Cookbook is definitely not your average cookbook.
Actually, I don’t think it can even be considered a cookbook, it’s more of a book.
It’s a combination of recipes, kitchen lessons, and organizational and storage tips.
You can think of it as some sort complete guide to organizing and working in your kitchen: from stocking the pantry, to implementing simple tweaks that will make cooking easier, and planning meals and gatherings around the table.
The Kitchn Cookbook, takes you through all the basics, balancing prescriptive steps with explanations that serve to teach foundational principles.

Chicken Rollatini

Weeknight meals can really be a challenge.
We all have busy lives, and by the time we get home we’re tired and hungry.
We open the fridge hoping that some food has magically appeared while we were out, but reality always hits us right in the face.
Sadly, there are no gnomes cooking for us while we’re at work, nor stealing the socks out of the dryer for that matter.
Sure, if you’re wealthy enough you can have a cook.
But for the rest of us who can’t afford having a cook on staff, cooking dinner every night can be a time-consuming task.
One of my go-to recipe when I’m short for time, is these chicken rollatini.

There Is Always Something To Be Thankful For...

102 Pilgrims arrived in New England aboard the Mayflower in the fall of 1620.
One year later only about half of those Pilgrims had survived.
Throughout the first brutal winter, most of the Pilgrims remained on board the ship, and perished through lack of shelter, scurvy, outbreaks of contagious disease and starvation.
In November 1621, after the Pilgrims’ first harvest proved successful, they organized a celebratory feast and invited a group of the Wampanoag Indians.
That was the first Thanksgiving.
The Pilgrims gave thanks to God for their first plentiful harvest.
Good harvests were vital back then, for in a world without commodity markets and adequate transport, food shortages often resulted in death due to starvation.

The Pilgrims led a miserable life when compared to ours.
The died relatively young, they had no medicines. People with ailments had to be treated in ways that were unspeakably cruel.
They lived in houses that were bug-infested and with neither privacy nor comfort. Few people knew how to read or write, and almost no one travelled past beyond their native towns.
They worked in the fields from sunrise to sunset, yet scarcity and hunger were all too common.
Yet they were grateful for what they had.

Today, we live a longer, healthier, happier, and safer life. We are not longer concerned with eating too little.
All too often we tend to overlook how lucky we are to live in such an abundant world.
So during this Thanksgiving holiday, let us give thanks for how blessed we are.
Life can be hard, but it was definitely harder back then.

Happy Thanksgiving to you all!