BIG flavors and a pinch of attitude!
Sweet Potato, Bacon, Egg Breakfast Skillet
I love sweet potatoes. And bacon. And eggs. Especially when you add all 3 of these ingredients together in a cast iron skillet. The sweetness of the sweet potatoes with the saltiness of the bacon, and that gooey yolk that acts like a sauce. Here’s an easy recipe that incorporates all 3 ingredients together along with some smoky chipotle seasoning. Enjoy this for breakfast, or really any meal of the day! …
Paleo Shrimp Tacos
I like TACOS. Like, I really like them. I could eat them on the daily, but especially on Taco Tuesdays! Shrimp tacos cook super fast, so this recipe is great when you need a quick dinner! I like to always have a bag of frozen, uncooked shrimp in my freezer because they are super easy to defrost in a pinch. …
Meatballs
Best Meatballs Ever.
I like my meatballs to be full of flavors not just blah balls of meat. And I like big flavors. So, I made sure to add some big flavors to these. I must say they taste pretty darn good. Hubby agreed and ventured to say these were by far the best ones I’ve made yet. That’s all I needed to know to label them Best Meatballs Ever! He’s a very honest food critic and I value his opinion as my number one taste-tester! I originally called these “Greekish 50/50 Meatballs” due to the fact that they have some Greek flavors with the addition of the green olives, and I used 50% grass-fed beef and 50% pastured raised ground pork. I had on hand some Double Stuffed Green Olives (with jalapeños and garlic cloves) made locally in Corning, CA, known as the “Olive City,” at the Olive Pit. You can definitely use any olives you have on hand. In fact, that’s generally how I come up with many of my recipes. I look in the pantry and refrigerator and pull out things I think will pair well together and go from there. I highly recommend the “free style” cooking method in the kitchen!
This recipe also highlights the amazing protein from 5280meat! I know I already mentioned this before, but I buy all my grass fed beef and pasture raised pork products from them. Their customer service is amazing and I know these animals are raised humanely and Rachel and Ty give them a great life while here on the earth. Plus they aren’t pumped full of antibiotics or hormones, so that is huge to me and has definitely made a difference in helping me heal my Hashimoto’s thyroid condition.
I am currently doing a Whole30, and I never eat regular pasta anymore since the gluten doesn’t like me, so I came up with something new. The cabboodle. I have try zoodles many times and they are ok. But you have to have a zoodler, or a fancy peeler, or a some cool kitchen gadget that I probably don’t have. I love shredded brussels sprouts and cabbage is pretty much just humungous brussels, so that works for me. My brother actually made my meatball recipe the other night and told me he added shredded cabbage to the cast iron skillet after cooking the meatballs and he loved it. So, cabboodles it is! Oh, and I did declare on my Instagram the other day that according to me, zoodles are so 2014, and cabboodles are now in! Everyone can thank me later, so go to the store and grab some cabbage! You’ll only need a knife and a cutting board to slice them up and throw them in your skillet with some ghee. I hope you enjoy them as much as I do!
Best Meatballs Ever
Recipe Type
:
Dinner
Author:
Natasha Gildea
Prep time:
10 mins
Cook time:
30 mins
Total time:
40 mins
Serves:
14 med meatballs
Ingredients
Instructions
3.2.2885
Best Meatballs Ever.
I like my meatballs to be full of flavors not just blah balls of meat. And I like big flavors. So, I made sure to add some big flavors to these. I must say they taste pretty darn good. Hubby agreed and ventured to say these were by far the best ones I’ve made yet. That’s all I needed to know to label them Best Meatballs Ever! …
I love burgers. No seriously, I mean I could probably eat one every day! I was making so many burgers over the summer that I was nicknamed “The Burger Queen” by my Instagram followers! It is only fitting that my first official blog post be a burger. So here’s one of my favorite burgers I made over a few months ago. Burgers are a year round thing for me so this can be made any time you are craving tons of flavor!
I tend to make the majority of my burgers with grass fed beef from my friends Rachel and Ty at 5280 Meat in Colorado. But you are welcome to change it up and experiment with bison, ground turkey or chicken, or maybe even salmon! The more I post my burger pics, the more you’ll notice that I don’t use buns. I tend to eat them “low-carb” style with some type of lettuce. Oh, and before you ask… My burgers are generally the kind you’ll need a knife and fork for! I love getting creative with my toppings and I view creating food as an art project.
I love making it look pretty and colorful with some BIG flavors. This one is topped with a simple guacamole and one of my favorite brands of raw kraut from Farmhouse Culture , Smoked Jalapeño flavor! Muey Caliente! And last but not least, you’ll also notice that ALL of my burgers are seasoned with one or more of Flavor God seasonings. In my opinion, these are the best seasonings on the market!
Chipotle Guacamole Burger
Recipe Type
:
Burger
Prep time:
10 mins
Cook time:
10 mins
Total time:
20 mins
Serves:
4 burgers
Ingredients
Instructions
3.2.2885
I love burgers. No seriously, I mean I could probably eat one every day! I was making so many burgers over the summer that I was nicknamed “The Burger Queen” by my Instagram followers! It is only fitting that my first official blog post be a burger. So here’s one of my favorite burgers I made over a few months ago. Burgers are a year round thing for me so this can be made any time you are craving tons of flavor!
I tend to make the majority of my burgers with grass fed beef from my friends Rachel and Ty at 5280 Meat in Colorado. But you are welcome to change it up and experiment with bison, ground turkey or chicken, or maybe even salmon! The more I post my burger pics, the more you’ll notice that I don’t use buns. I tend to eat them “low-carb” style with some type of lettuce. Oh, and before you ask… My burgers are generally the kind you’ll need a knife and fork for! I love getting creative with my toppings and I view creating food as an art project. …
