I got the 21 Day Sugar Detox Cookbook hours ago, and have already dived into some of the recipes! This avocado dip is super easy and really good! We devoured it with chips, but it would be great on a burger or any Mexican dish.
I was at a friends house and spied a library book called 21 Day Sugar Detox. Never being one to pass up a book, much less a cookbook, I flipped through it and was immediately intrigued. The cookbook lays out a 21 day plan for curbing your sugar cravings, and not only that gives three different levels of detox plans. I snapped a few photos of some recipes and figured I find the book at my local library later. I immediately went home and made these delightful little snacks/sides!
4 cups grated zucchini or carrots – well drained
1/2 teaspoon garlic
1/2 teaspoon sea salt
1/2 teaspoon pepper
1/4 cup coconut flour
1/4 cup coconut oil
What could be better than a Girl Scout Thin Mint Cookie? A cookie made out of a Girl Scout Thin Mint cookie! It’s cookie squared, which means they’re super intense so make sure you have some milk in the house!
Super simple instructions! More
We found this recipe in the great Italian Gourmet Cooking magazine that’s out on the newsstands now!
4 bone-in, thick-cut pork chops (center cut rib chops)
8 sage leaves, cut into ribbons
8 thin slices mozzarella
4 slices prosciutto
freshly cracked black pepper
Thanks to Local Catch Monterey Bay for another week of seafood adventures! This week we were lucky enough to get a bag of squid, when we had a big bag of limes that needed to be used. Hence the ceviche! It’s a very basic recipe, made from referencing a few different websites, and adapted to the ingredients we had on-hand.
1 lb squid
1 bunch cilantro
1/2 – 1 large onion
These days, being in grad school, I need things that are fast an easy that I can make while soon other things. In an attempt to make cooking brussel sprouts easier and also copy some of the best brussel sprouts I’ve ever had from Michael’s On Main in Capitola I came up with this ridiculously easy method.
2 tablespoons olive oil
Salt and pepper
2 tablespoons of butter
2 tablespoons of honey
1 teaspoon of cinnamon
handful of roasted pecans
Preheat oven to 400 F
Chop the brussel spouts into quarters, making sure to remove the bottoms
Coat the brussel sprouts with olive oil and then season with salt and pepper
Bake for 20-30 minutes total, stirring half way through
Meanwhile, melt the butter, honey and cinnamon in a sauce pan
Once the brussel sprouts are done cooking, pour the honey butter over them
Top with chopped up pecans
After such a long hiatus, you’d think that we’d come back with some gourmet recipe to impress y’all with. Instead we’re offering this recipe in honor of James, a dear friend that died far too young. James had a penchant for good food, indulgent desserts and most all alcohol… with a soft spot for good vodka. This combines two of those loves quite beautifully.
Prepare the box mix of brownies as directed and add a tablespoon of vodka. Once you’ve taken the brownies out of the oven, let them cool just a couple minutes and then prick them all over with a toothpick. Brush a thin layer of vodka over the top of the brownies and let cool completely.
Slice and enjoy with a shot of your favorite vodka!
3 small zucchini
1 onion, chopped
2 pieces of bacon (cooked)
6 eggs total
1/2 cup parmesan (shredded)
1/2 cup feta (shredded)
8 oz Monterey jack cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup fresh parsley
2 pieces of toast cut up into small pieces
One 3.5-4 lb whole chicken
2 Tbsp Penzey’s Mural of Flavor spice mix
Cusiniart 4 in 1 Multicooker (or oven)
1/2 red Onion
2 small leeks – white and light green pieces only
3 Tbls butter
2 lbs tomatoes (from our garden!)
2 cups chicken stock
1/2 tsp fresh ground blk pepper
sea salt and pepper
1 1/2 tbsp dried dill
herbed goat cheese to top it off
First make bacon waffles
Second fry up some eggs in the bacon grease
Then make fried chicken patties…
We used leftover chopped up chicken
Mixed it with mayonnaise
Dipped it in flour
Fried it in the leftover bacon grease
Finally pile everything together with garnishes
Enjoy with a beer! For breakfast? Well, it was a binge day!
Here’s an easy recipe for busy mornings… pre-make individual serving egg dishes! Here’s what we used, per person:
1/4 cup chopped spinach
1/4 cup black beans
1 chopped up sausage (optional)
Mix everything together in individual oven-safe dishes
Bake at 350F for 45-60 minutes
(or until egg has cooked through)
Refrigerate if you’re going to eat them in the newt couple days, freeze if longer.
To reheat, place cold dishes in oven
Reheat at 250F for 30-60 minutes (cover with foil to prevent additional browning)
Now you have time to go for a run or get the kids out the door while your breakfast cooks!
Or simply microwave if you’re in a hurry!
Last minute invite to a party, currently without a functioning oven, still needed to make a yummy dessert… wanted to make the Fresh Blueberry Pie, but couldn’t find blueberries at my local supermarket. So… no-bake cheesecake to the rescue! Stirred up the crust as instructed but added lemon zest, added 2 tablespoons of lemon juice to the filling and refrigerated for an hour. Mixed up some greek yogurt and honey to spread over the top, drizzled with a bit more honey and decorated with lemon slices! Fabulous last minute dessert!
Whipped up some pumpkin pancakes (if you don’t want to make them from scratch, TJ’s has a decent box mix) cooked them normally on the first side but before I flipped them, I sprinkled a fine layer of brown sugar over the dough. Once flipped, they cooked up nice and sticky! A perfectly indulgent Sunday morning breakfast!
5 limes – juiced
8 lamb chops
1 tsp fresh ground pepper
2 tbls kosher salt
1/4 cup olive oil
1/8 cup chile olive oil
From the Alice Waters Cookbook!
1/2 lbs potatoes
1 Tbs vinegar
1/2 red onion finely chopped
1/4 cup mix of Walnut Oil and olive oil
2 tablespoons of lemon juice (optional)
1 1/2 tsp dill weed
2 large boneless, skinless chicken breasts
1 tablespoon olive oil
2 medium celery ribs, diced
green onions, minced
1 large crisp apple, cored and diced
6 tablespoons chopped, toasted walnuts
1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons juice from 1 lemon
2 tablespoons minced fresh parsley leaves
Salt and ground black pepper
1 teaspoon celery salt
1 lb petrole sole
6 limes- juiced
1 tomato chopped
1/4 of a green pepper chopped
1 celery stalk chopped
1/2 red onion chopped
1/4 cup chopped cilantro
1/4 cup chopped parsley
1 tbsp white vinegar
1/2 tsp each salt & fresh cracked pepper
A few shakes of Tabasco