Autumn Cobb Salad

Fall is here! Hell, Starbucks released their red cups this week so technically that means winter is coming <<< this Game of Thrones fan has been waiting a long time for that saying to inadvertently make it’s way into conversation! Anyway, while you’ll never see anything pumpkin spice related on this food blog (yes, I’m anti-pumpkin spice), I do love fall vegetables! Well I love all vegetables, but it’s fun to have a whole new set of fresh ingredients to cook with when they’re in the prime of their growth season! That excitement is what lead me to creating this delicious Autumn Cobb Salad!

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Bacon Grease Brussel Sprouts with Parmesan Cream Sauce

Baconnnnnnn grease! The mother of all cooking ‘oils’. The secret to taking some of your healthiest dishes (hello B Sprouts!) and making them, well, not so healthy. Honestly, if you’ve never cooked corn in bacon grease, do yourself a favor and put that on your meal plan immediately. And FYI, you can save your bacon grease so you don’t have to cook a package of bacon each time you need the grease. Although I would never argue against cooking a package a bacon up, it’s just if you’re like me, you’ve ate about 5-7 pieces of bacon before you actually finish cooking the package of bacon.

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Life Changes + Spicy Italian Sausage & Kale Baked Ziti

I’m back! And I have to extend my deepest apologies for disappearing from blogging for awhile. Life threw some curveballs my way, and I simply needed some time to make some changes. I have found myself single again after a couple years – my first time being single in my 30s, in fact! While I wasn’t expecting this change to come, I have found myself making some really positive changes, and overall just feeling really happy about life! Positivity is a powerful tool and life is too short to not live it to it’s fullest, so I’m happily settling into my new status, plotting my next great adventures in life.

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Pepperoni Pizza Cauliflower Mashed “Potatoes”

Yeah, you read that title correctly. Mashed potatoes AND pepperoni pizza. Holy deliciously amazing alfjdklafjlkadfjoieafajkdlajfdl! Okay okay, so there’s not actually any potato in it, but that’s what makes it healthier (and low carb!). And if you haven’t tried cauliflower mashed potatoes yet, relax and live a little because with some cheese and other ingredients, they’re quite delicious.

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Creamy Bacon Potato Soup

I’m sick. I have this lovely head/throat/chest congestion thing going on. I’ve been holding it at bay for around a week, and when I woke up yesterday it had reared its ugly head! Not very fun, but thankfully I have had this soup on my to-do list for this week, so it appears that the stars had aligned and my menu was matching up with my health!

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Pork Belly & Sweet Potato Hash with Baked Eggs

Runny yolks. I’m obsessed with them. I could have runny yolks over a ridiculously crazy number of meals. I also inherited some pork belly from my best friend before he moved to Portland. Since they had to drive out to the great state of Oregon, they couldn’t take any food with them so they invited me over to rummage through their fridge and freezer, taking what I wanted. Among some extra condiments and frozen meats, I snagged some pork belly! Y-U-M! I knew I wanted to use it, and soon, but I had no idea what I wanted to make with it. Enter runny yolks that have been on my brain, enter some sweet potatoes on my counter that I needed to use, and BAM – Pork Belly & Sweet Potato Hash with Baked Eggs.

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Lemon Broccoli Zucchini Noodles with Prosciutto & Toasted Breadcrumbs

After a long weekend of traveling, I’m happy to say I’m not only back in town, but back to cooking and blogging! On Friday, Nick and I went to St. Louis for a date night; he had bought us tickets to one of my favorite groups, so we had a quick but fantastic date night, and were up at 7am on Saturday to drive back home, where I promptly turned around and took off for Green Bay with a group of my friends for the Packers/Bears game on Sunday night, and Nick took off to Virginia Beach for the week for work. I swear that sometimes we’re like two ships passing in the night!

I ate TERRIBLE during my four days traveling, and I don’t feel a bit bad about it! I have been eating very good and getting better every week at making good choices, so I decided that I would have fun this weekend and not stress about food (a rule I also wholeheartedly believe applies at holidays). On Friday night we went to this great little Italian restaurant and I had an amazing lasagna. I love my healthy vegetable noodles, but it tasted so good to have a little real baked lasagna with no substitutions on ingredients! Throughout the rest of the weekend I really did it – pizza, cheeseburger, tacos, chips – I went all in. While it definitely tasted yummy, I could tell that my healthy habits were becoming second nature to me, because by the time we ventured home on Monday I was so done with greasy, crappy food. I felt like crap and getting back on track wasn’t a chore, I was excited to eat clean and healthy again!
I meal planned for the next two weeks with the goal of eating great until Thanksgiving. I’m even thinking of giving up drinking until Thanksgiving as well, but I’m not sure I’m ready for that level of commitment! First up on the healthy meal agenda was this Lemon Garlic Broccoli with Prosciutto & Toasted Breadcrumbs. No surprises, I found this recipe on my go-to food blog site, Inspiralized
It looked light and easy-to-make; two things I really love on a weeknight, and I was happy on all accounts with this meal! I decided I need to add more broccoli florets to my meals; they provide a good texture that that contrasts with the zoodles perfectly, and adding extra greens to any meal is always a good thing! 
The recipe does not call for cheese of any sort, but I couldn’t resist sprinkling a little parmesan on top. Also, I never realized how easy it was to toast breadcrumbs in a pan for a little different texture and flavor; I will definitely be adding this little trick to other recipes.
I used the prosciutto that the recipe called for, but this dish is definitely versatile and you could easily add chicken, shrimp, or other meat to give the dish a little more heartiness. 
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Lemon Broccoli Zucchini Noodles with Prosciutto & Toasted Breadcrumbs (Recipe adapted from Inspiralized)
Serves 2
INGREDIENTS:
  • 1/2 c. breadcrumbs
  • 1 tbsp. olive oil
  • 4-5 large broccoli florets, chopped
  • 2 tbsp. minced garlic
  • 2 zucchinis, Blade A
  • 1 pinch of red pepper flakes
  • 4 pieces of prosciutto, cut into bite sized pieces
  • Lemon juice
  • Salt and pepper, to taste
  • Olive oil cooking spray


DIRECTIONS:
1. Place a small skillet over medium heat, coat with cooking spray, and add in the breadcrumbs. Cook, stirring frequently, for about 3 minutes or until the bread is toasted and crispy. Set aside.
2. In a medium skillet over medium heat add in half of the olive oil and heat. Add in the broccoli, season with salt and pepper and cook for about 3 minutes, tossing frequently.
3. Add in the garlic and the rest of the olive oil, and cook another 3-5 minutes, tossing frequently. When done, remove from heat.
4. In a large pan over medium heat add in the zucchini noodles, lemon juice and red pepper flakes (be careful with the red pepper flakes – this dish is so light that a little goes a long way!). Cook for about 5 minutes until the zoodles are al dente and warm.
5. Add the zucchini noodles to the broccoli and toss with the prosciutto to combine. Place into bowls and top with breadcrumbs. Enjoy!
NUTRITIONAL VALUE (per serving):
Calories – 414
Fat – 16.6g
Carbs – 30.9g
Fiber – 3.6g
Sugar – 5.2g
Protein – 35.8g
Cheers!
Heather
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