RSS Feed

Five Foto Friday: Foodie Edition

Posted on

NaBloPoMo made it difficult to do keep up with my Five Foto Friday posts, which I’d like to hereby reinstate. I’ve missed sharing my Instagram’ed-to-death life. 🙂

Some of you have asked where I get my recipes and how I have time to cook. You ask, you get answers. That’s how I work.

First, my recipes come from a few different sources on the web: PaleOMG, TheInformedHealthnut, CarrotsNCake or Pinterest, to name just a few. What I most often do is try out a recipe that looks good and once I’ve gotten the hang of it I’ll tweak it to best fit my tastes or moods. Over time, I’ve wound up with more than a few staples that I can make without needing a recipe AND can be altered without any drama.

For instance, I wrote about how I’m NOT a food blogger with this certain in-depth recipe.  But I’ve found that by shortening a few steps and adding a few things I like, I’m left with this:


Peach’s Chicken and Veggie Coconut Curry  (Gluten-free, dairy-free)

The chicken:

  • Cook 4 pieces of bacon (low sodium, nitrate-free) in medium skillet. Set aside, leave bacon grease in pan.
  • Add 2 boneless, skinless chicken boobies, cut into bite sized chunks
  • Season with smoked paprika, celery salt, curry powder – don’t be shy with these.
  • Cook till done. Unless you want salmonella. Duh.

The sauce:

  • In a small saucepan, combine 1/2 can light coconut milk with 1/2 of boxed, frozen pureed squash (cook it first. I used Cascadian Farms), and season with cayanne pepper, curry powder and celery salt. Let simmer just to heat through and let spices incorporate. Don’t boil!

Put the cooked chicken and sauce over spaghetti squash “noodles” or sauteed veggies (or both). Top with bacon crumbles and 1/2 an avocado. DEVOUR.

How to alter: If you’re not a spicy curry fan, you could change up the spices and make it Mexican or Italian themed and use a tomato-based sauce.

Bonus Recipe: Peach’s Go-To Veggie Saute

  • Heat 1T coconut oil (or olive oil or bacon grease) in large, shallow skillet. (not a stock pot – potatoes become mushy if they don’t have air while cooking.)
  • Add to oil: 1 sweet potato, cut into 1in cubes. Cook potato until it becomes browned but not yet soft.
  • Add 1 sliced onion and 1 sliced red bell pepper. Cook together until onions and bell peppers are softened, but still firm.
  • Add 1 medium yellow squash and 1 medium zucchini, cut into quarter or half moons
  • Cook all together until potatoes are done and squash/zucchini are slightly softened but not mush.

I use this veggie saute for everything: breakfast scrambles, omelets, frittata (frittatii?), as a base for pot roast, shredded pork, or in my Spaghetti Squash Bake. I even throw it into salads.  I’d be lost without it!

How do I have time to cook? I don’t, always. When I do, I make large batches of my veggie saute that I can throw together with a protein and call it a day. I figure out shortcuts, like the recipe above. And, cooking for one does take less time/energy than cooking for an entire family. (Down side? Leftovers for EVER.) When I don’t have time to cook, I rely on salad mixes with deli meat (or leftover protein), and frozen turkey or salmon burgers.

Other food noms I’ve loved lately:


This lovely is Juli’s Easy Shredded Pork, served with grilled squash and zucchini, topped with avocado. IT IS SO EASY! LOOK:

  • 1-2lb pork loin
  • 1 yellow onion, sliced
  • 2 cups beef broth (no sugar added) – add 3 cups if you go with a 2lb pork loin
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • salt and pepper, to taste

All you do is put everything in a crockpot and cook on low for 8-10 hrs. Take 2 forks, shred and EAT.  It’s great by itself, over a salad, or over sauteed veggies. No gluten, no dairy to be found here.


With my sweet tooth? Of course there’s dessert and oh, man… Sweet Potato Brownies.  Sounds weird, right? But I love em. I’m lucky if I can make em last 48hrs in my house. So damn good. They’re Paleo, gluten-free and dairy-free. Be brave. Give them a shot.

And last but not least, my caffeine addiction has reached new levels lately.


Starbucks Christmas Blend Blonde Roast, you are my new favorite thing. I slipped some to my sis-in-law yesterday and she sent me a text this morning that said, “Your gift of coffee has turned you into my dealer. CRACK. It’s CRACK.”

Lastly, what happens when five CrossFit ladies get together for brunch? Two words: Bottomless Mimosas.


YES. Thumbs up. Happy Weekend, everyone.

8 responses »

  1. Thanks for answering my question! I’m going to try that veggie saute and the pulled pork.

  2. You had me at chicken boobies 😛

  3. No way you can go wrong with chicken sauted in bacon fat. Nom nom nom.

  4. I’m using chicken boobies forever now. Your life sounds fun. I want mimosa friends. And someone to cook for me.


Speak your Mind

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: