Tuesday night, I made a meal which Tommy called “one of his all-time favorites.” This is a big deal, so I thought I’d share it with you!
Most of it was pretty standard - a burrito bowl! But what he was really excited about was the rice, so I will share how to make that!
Here’s a little preview of the meal!
Doesn’t that look delicious? Since most of the items are just the item chopped up, I won’t explain all of that. But the rice - here goes!
One of my favorite foods of all time is Shrimp & Grits. Ever since the trips I took to South Carolina and Georgia, I have basically been obsessed with it!
Well, guess what? You know I had to make it primal!
Preheat the oven to 375 degrees, and remove the shells from a bag of shrimp.
Sautee the shrimp on medium heat until they are no longer transparent.
Add half a block of cream cheese, 1/4 cup cottage cheese, and about three ounces of shredded (by yourself - not bought that way) cheddar cheese to the shrimp.
Add a BPA-Free can of tomatoes and green chilis to the mix, and mix it well!
Pour this melted goodness into a casserole pan.
Make some cauliflower rice (steam the rice, then put it in the food processor until it is the texture of rice - or close to it), blend about another ounce of cheese into it and spread it on top of the melty shrimp mix.
Cut up a medium jalepeno, and put the pieces on top of the cheesey cauliflower layer. Put in the oven, and bake for 15-20 minutes - until the top is golden brown and the jalepeno pieces appear cooked!
Slice it up and serve - and enjoy a low carb, non-gmo version of my delicious fave!
What would you like to see me Primal-ify next?
Don’t forget our Bring a Buddy workout challenge starting Monday!
xoxo,
Mandie
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Oh man… Happy New Year!
I wanted to do a nice little “end of 2015 - year in review” type thing, but as it turns out, when I left town for a day shy of three weeks, I was pretty busy! I also had some recipes to share, but I think they will have to wait!
I don’t think you’ll be upset, though, because I offer you this - bacon crust pizza!
One of the things Tommy and I missed from Chicago was Lou Malnati’s pizza… Pizza in California just isn’t that fantastic! And one of Lou Malnati’s specialties is sausage crust pizza! I was thinking today about how we didn’t get to try it when we were home, and thought “Maybe I will try to make that tonight!
Then I remembered the majesty that was our Christmas dinner… and I decided to go a different route - and you can’t go wrong with bacon!
I started by weaving 12 strips of high quality, humanely raised bacon into a lattice.
I then put it in the oven at four hundred degrees for ten minutes!
Let’s add some cheese, shall we?
I used Montitrentini Caciotta Tartufo cheese with truffles from Umbria Italy, and it was good!
While the bacon crust was cooking, I shredded the cheese (here’s why you don’t buy shredded cheese), and sauteed some spinach and mushrooms.
Then after the cheese, I added the spinach and mushrooms!
Then, how about some more cheese? (I had used ALMOST all of it, and figured I’d just finish up the wheel)!
Then it’s back in the oven for ten more minutes (still at 400 degrees) and boom! DELICIOUS!
It disappeared quickly! And because there is so much fat, it’s super filling! Next time, I think I will maybe throw some chicken breast on top for extra protein! 😉
xoxo,
Mandie
P.S. What would you like me to primal-ify next?
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I know I normally post recipes that are Primal/Paleo, which means no sugar added… But sometimes, I do like to have things on the sweeter side, and when I do, I want them to be NATURAL! So that means honey, agave, stevia, or even sugar, but never artificial sweeteners like aspartame, sweet & low, etc, or even high fructose corn syrup.
For that reason, when I got the opportunity to try Nektar Naturals, which are a crystallized honey pellet with a bit of pure cane sugar, I thought I’d give them a shot!
One thing that appeals to me as someone who travels a great deal is the fact that it’s honey without the mess! I have gotten sticky honey all over the place, and have also had to deal with bottles I couldn’t get open, or honey that has solidified in the bottom of the jar that I have to do some extra work to get to use!
So here we go – Let’s #BeeSweet!
Does that put this song in your head?
Two weeks ago, I shared a recipe for Ham that was totally savory. Ever eat something, think “Wow, that was really good and we hadn’t had that in a while?” and then make it again right away? That was our ham situation, but we decided to make it differently!
I learned quite a bit in this process – like that there are city hams (pre-cooked) and country hams (cured) and that you have to cook them differently! We got ours from a farmer’s market, and it was a big country ham!
First I thawed it out. Then I “scored” it, which means using a knife to cut lines into the sides.
Preheat your oven to 325 degrees, and put your scored, thawed ham into a roasting pan. In the pan, put a couple tablespoons of the vinegar of your choice - ACV, balsami, regular, red wine, whatever you choose! Then put water in the pan until there are a couple inches of water in it.
To find out your cooking time, multiply the number of pounds of ham you have by twenty minutes. That is going to be the TOTAL time you cook it!
Take your total time and subtract 30 minutes, and put your ham in the oven with the timer saying that time.
When the timer goes off, take it out, and here’s where the fun begins!
I sprinkled a couple tablespoons of the Nektar Naturals on the ham, along with some seasonings (thyme, garlic, and cinnamon) and put it back in the oven for 30 minutes, and then “ta-da!” Amazing ham.
I served it with broccoli and raw, grassfed butter!
You know that I am making “Primal Split Pea Soup” with the carcass/leftovers now, too!
Anyway, you can get Nektar Naturals to either make ham, or sweeten your tea, or whatever you’d use honey for at Walmart, or, if you follow the directions below, you just might win one, and get it delivered to your doorstep in a pretty little package like I did! 😉
Here is how to enter the giveaway!
Nektar Naturals #BeeSweet Giveaway!
I wish you luck and sweetness in the New Year!
What would you like to see me Primal-ify in 2016?
xoxo,
Mandie
P.S.
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I’m about to go HAM… Healthy as a mutha….!
If you’re not familiar, here’s the reference!
As I’m sure you’ve discovered, this week’s two recipes are centered around ham!
This past Sunday, we bought a ham from a pig that had been fed organic whey and other healthy treats - we are super careful about the quality of meat we eat, as well as how the animal was treated when it was alive!
We wanted to get a bone-in ham (there is so much more flavor, and we can use the bone for both broth and soup), but the bone-in hams were HUGE, so we got a smaller one!
The first thing I made… Was ham. Haha, duh! Here’s the recipe I followed… I thought it was pretty fantastic, because when you (or at least I) think of ham, it is usually covered in honey or maple syrup or some other sugary substance, but this one is whole 30 compliant/paleo/primal!
Doesn’t it look delicious? In case you haven’t clicked through yet to the recipe, it is covered in spinach and basil, and laying on an asparagus bed (which doesn’t sound as comfortable as it does delicious)!
I served it with the asparagus from underneath, and mashed cauliflower with a pat of Kerrygold butter on the top!
It was even better than it looks!
Now ideally, had we bought the bone-in ham, I would have used just the bones for the split pea soup I made, but without the bone, I had to improvise!
If you HAVE a ham bone on hand, start with that, and let it boil for about an hour. If you don’t have it, take a piece of your ham and put it into some boiling water for a while to get the flavor into the water! Then add a small diced onion, 16oz of frozen cauliflower, 16oz of frozen green beans, and a stalk of celery with the leaves and all (chopped into pieces) to the water, and let it boil until the veggies are all super mushy! Once it’s mushy, drain the water (which you can drink so you don’t lose nutrients, if you’d like!) and blend the veggies in the food processor until it is split pea soup consistency. At this point, I had cut up chunks of ham, too, so that it is meaty and delicious…. And voila! Split pea soup, with no peas!
I have an extra exciting treat in store for you next week. Stay tuned!
Also, in case you missed them, the Black Friday through Cyber Monday deals are LIVE for Beachbody, and you can check them out here! My team and I are also hosting a few challenge groups to help people stay fit throughout the holiday season, so you should check them out if you want to join us! There’s more info at the bottom of the Black Friday post! 😉
What else would you like me to Primal-ify?
xoxo,
Mandie
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I cooked a lot this week, and let me say - it was a yummy week!
The first thing I made was buffalo chicken dip!
I basically used the recipe from the Frank’s Red Hot website, but modified it to remove bleu cheese, sour cream, and industrial oils from the equation. Here’s MY version:
Preheat oven to 350°F (unless you have a NuWave). Combine all ingredients and spoon into shallow 1-quart baking dish. Bake 20 minutes or until mixture is heated through(on full power in NuWave); stir. Garnish with chopped green onions if desired. Serve with vegetables (we chose cucumbers and green peppers to scoop ours!
Needless to say, it was yummy, and I already look forward to making it again!
I ALSO made bacon cheeseburger casserole!
No need to reinvent the wheel! I followed this recipe, but swapped cottage cheese for mayo, and flaxseed meal for almond flour - the rest I followed to the letter!
If you are interested in eating healthier and avoiding illness this holiday season, check out this post! The webinar was last night, but I just posted the replay to our group, so feel free to join us!
Also, if you are in the Bay Area, check out this post!
And if you have ever considered Beachbody coaching and would like more information, check out this link, to a facebook group we are hosting starting Monday - a no-pressure place to learn about coaching and what it has to offer! 😉
What would you like to see me primal-ify next week? 😉
xoxo,
Mandie
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This week, I cooked quite a bit, but it was primarily things that were not super photogenic…
Like meat loaf. I mean, unless we are talking about this one:
Most of the time, meatloaf is SUPER visually unappealing - but feel free to prove me wrong!
The meat loaf I made this week loosely followed this recipe from Mark’s Daily Apple, which is where I get a lot of my recipes! What I did differently here was to put organic, sugar free ketchup on top instead of in the recipe!
I also made this Primal Beef Stroganoff and covered with with green beans, since I was part of an “eating green” challenge this week!
But the main focus of this post would be my Primal Taco Salad.
I discovered in another close label-reading session a couple years ago that most store-bought taco seasonings have sugar in them! Um, no thanks! (Read more label scariness here!)
So since then, I have been making my own, and you can read that recipe here!
There it is all mixed up in a taco salad with kale, spinach, baby mixed greens, cilantro, cottage cheese, green peppers, tomatoes, Kerrygold cheddar, grassfed ground Kobe beef, and beef liver pate.
Wait, what?!
Yes, beef liver pate. Tommy and I try to eat as much organ meat as we can, for the health benefits of it (more info here from an expert). Hence the sweetbreads!
We have tried to eat liver on its own, cooked in bacon fat, with onions, but even though it tasted good, it still made me feel like gagging - I am not sure why! So I discovered that if I sautéed it a bit and then ground it up and mixed it in with grassfed ground beef, I could get the nutrients without worrying about tasting it or gagging!
I don’t think you’d ever know it is there! But don’t worry - I would never sneak strange (to some people) ingredients in food, so I don’t want my friends to be concerned that they don’t know what they’re eating if they came over for dinner - haha!
That’s it! Dinner is served! And you can adapt it however - like spaghetti squash with home made pasta sauce and liver meat sauce, etc! Great way to “get it down” without gagging or tasting it or feeling like you’re on Fear Factor!
What would you like me to “Primal-ify” for next week? I think I am going to revisit this for tonight’s dinner!
xoxo,
Mandie
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This week, I have a couple delicious primal recipes to share that I made this week!
The first is one that I was so excited for when I saw it that I had to make it that day. Does that ever happen to you?
I basically took this recipe, added sautéed kale, and replaced chips with cucumbers, and it was awesome! I am going to call it “awesome dip,” because I think that describes it pretty perfectly!
It was even better reheated the second day!
Next, I have a classic that I thought I should include because it is a Primal favorite - spaghetti squash!
One of the things on my learning curve in switching to Primal eating was learning that in most cases, it wasn’t the carbs that tasted so good, but rather whatever I put on them. So sometimes, I made meat and cheese pasta sauce and just ate that! But eventually, I started eating spaghetti squash instead. Again, like most of my recipes, it is super versatile - you can go crazy with whatever you want when it comes to toppings!
So, for the spaghetti squash itself - cut the squash in half length-wise. Scoop out the guts (the stringy part and the seeds, not the “meat” of the squash) and discard. Put about 1-1.5″ of water in a pan. Put the squash facedown in the water in the pan and cook at about 425 degrees for 30 minutes. Take it out of the oven and let it cool, then use a fork to scrape out and form “noodles.”
Top with whatever you want, and enjoy!
A couple things to note about commercial spaghetti sauce: most of them have sugar or artificial sweeteners added. For this reason, I usually make my own sauce using diced tomatoes (NOT in a can, unless the can is BPA-free), garlic, oregano, thyme, onions, kale, and mushrooms!
So, this time, mine had that (but I didn’t have kale for the sauce) as well as grassfed ground beef and some raw cheese from grassfed cows!
Ok, a lot of cheese!
Like I said, you can top it however you want - the world is your oyster! I have yet to make a chicken alfredo version with mushrooms, but you better believe that is coming on the horizon! Or perhaps a shrimp alfredo during Lent?
What would you like to see me make? Let me know what you’d like me to Primal-ify!
xoxo,
Mandie
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Oh boy… Three blogs in a row of Fit Foodie Friday means 3 weeks in a row of only blogging one day a week. I guess I have too much on my plate! (See what I did there? I’m sorry. I understand if you unsubscribe from my blog after that bad joke!
I plan to write quite a few new blogs soon. I have the topics and content, I just need screen time! I bet that isn’t too common of a statement these days!
Ok, enough of that! I will just say you have some great posts to look forward to and get on with it!
Did you know that taco seasoning (and so many other things) bought from the store has sugar added to it? At least all the varieties I have found do!
To avoid it, I found the following recipe a couple years ago, and have been making it ever since!
(Well, that is for a whole primal taco salad - you can improvise the rest - seasoned meat, red onion, tomato kale, avocado, raw cheese from grassfed cows), but I will help you season your meat!)
For every pound of grass fed ground beef (or chicken, I suppose!), add:
2 tsp paprika,
.5 tsp sea salt
1 tsp chili powder
1 tsp onion powder
1.5 tsp cumin
and .5 tsp garlic powder !
Then, like I said, mix it in a salad! I hope this opens your eyes to some creepy things on food labels, like added sugar. Here is an old blog that exposes some label sneakiness, as well as a new video* that has some other food label information that might interest you!
*wardrobe provided by PrAna Palo Alto.
What is your favorite healthy version of a store-bought convenience food? Are you aware of any other sneaky label tricks you’d like to share?
xoxo,
Mandie
P.S.
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Since I did another round of the 3-Day Refresh this week, I didn’t cook much as far as original recipes are concerned! Monday was leftovers, Tuesday through Thursday was the Refresh, and then today I had to cook SOMETHING for the blog!
I am pleased that the Refresh worked - I lost 5.5lbs, but even better, I am not craving all the bad things that I was eating all of September, so I feel confident I am on a great trajectory to health, like I was before a month of visitors and being tourists in our area!
But I did want something delicious to celebrate, so I kind of just combined a few things that sounded delicious together!
So here we go - Primal Portabella Piles!
I started by sauteeing about 3/4lb bacon, which was cut into small (about 1″) slices. We buy the “step two” bacon at Whole Foods, and this time it was Black Forest. While the bacon was cooking (and of course, taking time to move it around in the pan so it didn’t burn), I cleaned 8 portabella mushrooms and put them in a pan.
Once the bacon was cooked, I removed it and put it into the portabella caps. I added a bunch of spinach to the pan, and stirred it in the bacon & bacon fat until it wilted. Once it was mostly wilted, I added a half pound of scallops and turned the heat to high! After a couple minutes, I added a little heavy cream from grassfed cows! I cooked these until the scallops were cooked, and then spooned the mixture onto the top of the mushrooms!
Finally, I put some whole mozzarella that I had previously grated onto the top, and put the pan in the Nu Wave (or oven at 350 degrees) and cooked it for about 8 minutes - until the cheese melts, the mushroom cooks, and the scallops have a little golden tints to them! 😉
The great thing about these, is you can really go crazy and put anything you want on them to really make them “your own” with what you want!
I hope you enjoy! I am excited to have this week to do more cooking!
xoxo,
Mandie
P.S. I am doing a Primal Challenge for FREE on Facebook starting Monday. Click here to join!
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Before you get TOO excited, it’s probably not the cupcakes you’re thinking…
THESE cupcakes are low carb, paleo/primal/keto, gluten-free EGG cupcakes!
I did an experiment to see about skipping steps - how saving time would go!
Almost a year ago, I made egg cupcakes and posted the recipe on instagram.
Tonight, I made something very similar, but thought to myself “Why am I cooking the veggies twice?”
So today, since I wasn’t adding meat to the egg cupcakes, I tried chopping up a bunch of kale, parsley and mushrooms and just putting them into the egg and milk mixture, then pouring it into the cupcake pan and baking it.
Well, let’s say this. You know how when you cook any sort of leafy green thing, it shrinks down? If you try to put two whole bunches of kale in, you will have a lot of leftover kale shoved off to the side to sauté later and make something else. But other than that, I’d say it was a success!
So, here’s what I did:
Pre-heat oven to 400°.
Whisk 11 eggs, and add 2TBS milk.
Add raw, cut up veggies that you did not feel like pre-cooking and mix it up.
Grease a cupcake pan and put some cut up kale in it.
Pour the egg and milk and mushroom (those were my choices) mix on top of the kale.
Pop into the oven for about 12-15 minutes, or until the egg top is puffy and turns golden brown.
Put some Boursin on top (or into the middle - we think that would have been better, but I forgot until it was already in the oven)!
Remove from the oven & enjoy!
Some things I love about this recipe are that they are so versatile - you can put anything you want inside! Also, I love that they are portable - you can kinda just put them in whatever container and take them to go very easily for a delicious and healthy snack!
What would you like to see my primal-ify next week? I have a primal challenge coming up the 12th!
xoxo,
Mandie
Well, hello! If you didn’t already know, my gorgeous boyfriend is half Filipino. =)
As such (especially in and around Daly City), we have had a lot of adventurous food choices, which lend themselves well to the nose-to-tail aspect of Primal eating - things like fish head soup (yes, I ate a fish eyeball at his Grandma’s house), and different organ meats! It’s common in almost every culture but American! It is healthy for you, and I feel better about an animal losing its life for my food if I know the whole animal was used!
Anyway, this recipe doesn’t actually have organ meat, though it could! It just happens to be my favorite Filipino dish! I combined recipes between the ingredient list from the restaurant where I first found it, and this recipe here!
Obviously, the presence of chickpeas, peas (which I forgot, but were in the recipe) as well as raisins and bananas don’t make this an ideal primal meal, but if you’re going with JERF and moderation, this is delicious!
Without further ado, here’s the recipe I used (plus peas, because I meant to add them)!
Ingredients:
2lbs ground beef (or one pound each beef or pork, or sneak in organ meat)!
½ cup raisins
1 cup frozen green peas
1 can garbanzo beans
10 baby carrots, diced
1 giant red pepper, diced
1 medium yellow onion, minced
1 teaspoon minced garlic
1 medium tomato, diced
3 tablespoons tomato paste
1 tablespoon gluten-free soy sauce
3 tablespoons Worcestershire sauce
6 pieces fried banana (saba)
6 pieces fried eggs
Directions:
In a large cooking pan, sauté the onion, garlic, carrots, tomato and red pepper.
When the tomato becomes soft, put-in the ground beef and pork. Cook for 5 to 7 minutes.
Pour-in tomato paste, Worcestershire sauce, soy sauce, and raisins. Stir and then cover the pan. Simmer for 10 to 12 minutes or until the liquid evaporates.
Remove the cover and then put-in the green peas, garbanzo beans. Cook for 5 to 8 minutes in low to medium heat.
Arrange in individual plates with steamed rice, fried bananas, and fried eggs.
Serve. Share and enjoy!
Optional additions: You can serve this over rice, cauliflower rice, or fried potatoes (Patio Filipino’s site says “Friend Potatoes,” which made me giggle)!
Notes: In case you don’t know how to make fried bananas: I sliced bananas, put honey on each side and sauteed them in hot butter.
Also, for the eggs: we didn’t fry all six eggs at once, just fried a few initially and then made them fresh to top leftovers - or mixed the Carne a la Cubana in with scrambled eggs for leftovers!
Let me know what you think if you try it! 😉
What else would you like me to Primal-ify?
xoxo,
Mandie
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Are you a wheel watcher? My stepmom is OBSESSED with Wheel of Fortune!
Remember the puzzles that are called “Before & After?” It’s where the middle word or words are part of two different phrases - one that starts the puzzle, and one that ends it!
Well, today’s Fit Foodie Friday recipe is a Before & After, like the puzzles. Are you ready?
It’s a combination of Butter Chicken & Chicken Salad! It’s been in the 90s a couple days here on the Peninsula, so we’re doing a Flashback Friday to the first Fit Foodie Friday chicken salad recipe with primal mayo, but adding JUST THE SAUCE that was left over from our Butter Chicken from our little date to an Indian place on Castro Street! Made a whole new meal that was totally delicious!
The rest of the week, I was basically just cooking vegetables in butter or bacon fat, and eating either that, MORE primal cole slaw, raw veggies, or those aforementioned items with some delicious sausages we got from the Milk Pail, including one that had spinach & gruyere!
What is the most creative thing you have ever done with your leftovers?
xoxo,
Mandie
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Hello hello! Happy Friday! Here are a couple recipes for salads I think you will love! Salads are perfect for when the weather is too hot to cook, and you just want to get a lot of nutrients from vegetables into your body fast!
I made a couple salads in the past week - a fattier one with protein, and a vegetarian/vegan option perfect for everyone that I think I adapted from a meal option from the 3-Day Refresh (which is on sale this month as a challenge pack - the 3-Day Refresh + Shakeology, by the way)!
Here’s a tuna salad recipe that I adapted from my mom’s recipe (which uses noodles and traditional instead of primal mayo, so would not be considered primal/paleo like mine is)! I used more of that Primal Kitchen Mayo I have been raving about in these recipes for Primal Chicken Salad and Primal Coleslaw… It’s funny, because Tommy and I joked about the option they give you to have three jars automatically shipped a month, but we may actually even go through those, so it might not be the worst idea! In case you’re wondering, Primal Mayo uses avocado oil instead of canola oil like most, and here’s a reminder of why most vegetable oils are bad for you!
What are some of your favorite healthy Summer salad options? Anything you’d like to see me Primal-ify for our next Fit Foodie Friday?
By the way, as you can gather from my second-to-last post, one of the things that makes me happiest in life is the way Beachbody coaching has impacted it! I am running a 5-Day Sneak Peek into Beachbody Coaching starting Monday with some coaches on my team. Click here to see what Beachbody coaching is like! 😉
Have an amazing weekend!
xoxo,
Mandie
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You may notice that there was no FFFRR last week! For that, I apologize! I am still learning the ropes on the whole “blogging regularly instead of just when I feel like it” thing, so I obviously didn’t have this queued in advance and ready to roll when I rushed out the door Friday afternoon for a road trip to Malibu!
But worry not - I have the same two recipes I was going to share last week, plus a third!
Since I spent the vast majority of this week out of town, you probably wouldn’t have gotten any more than that anyway, unless I would have dipped back into my instagram archives!
The first thing I made last week (twice, actually, because it was so good) was Primal Meatloaf. Here’s the recipe for that!
This recipe has myriad options, so I am just going to type it out anecdotally, instead of making a recipe card!
Basically, you take a banana or a few, peel it/them, cut into slices, and pop the slices into the freezer (in some kind of container so they aren’t freezer burned). Once frozen, you can blend them with whatever tasty treats you think will spruce up your meal! What we did: almond butter (fresh from the farmer’s market, so it tastes like real almonds and not blended cardboard), some salt, and dark chocolate chips (which I recommend adding at the end). The result? Salted Caramel Chocolate Chip Ice Cream. It. Was. AMAZING! I am tempted to call it “I can’t believe it’s not ice cream,” but I think the stuff in that butter stuff is probably sketchy and I don’t want the association… or to be sued! The banana flavor is relatively subdued, too. It’s not like when you were a kid and there was a banana in your lunch and suddenly EVERYTHING in your lunch bag tasted like banana!
The third recipe is another I am just going to type up anecdotally.
Something I frequently hear when a low-carb diet comes up is “I could never give up bread” or “I could never give up pasta.” For the most part, I think people really could if they tried! If you think about what you like about bread and pasta, it usually isn’t the bread and pasta themselves, but the toppings that go on or in-between those carb items!
So for pasta, the delicious part is really the meat and sauce! And for bread, it is butter, or the innards of the sandwich. These are all things that are A-OK in the Primal Blueprint Nutrition world!
I was craving pasta, but I knew I did not need to eat a bunch of carbs and gluten, and that even though I had already drank my Shakeology (which is not a replacement for great, clean, nutritious eating), I still needed to get in a few servings of vegetables! One thing we have continued since the 21 Day Fix Extreme is eating our 3 (for me, or 5 for Tommy) servings of veggies a day!
So, I went to the grocery store and grabbed some veggies, sauteed them in butter and heavy cream (unpasteurized, from grassfed dairy cows), and shredded some cheese on the top (provolone and white cheddar - which should just be called “cheddar,” because I learned doing makeup on the set of this Bel Gioioso cheese commercial and this one that cheddar cheese is white naturally, and if you are eating yellow/orange cheddar, it has been dyed), and called it a day!
This time for me, it was a couple bunches of broccoli, a pound of mushrooms, a bunch of kale, a red onion, two cloves of garlic, and the cream, butter, and cheese!
Soooo good and such satisfying comfort food! And since there is so much high quality fat (which, by the way, is your friend, as long as it is great quality), it is SUPER filling and won’t give you food (carb) coma!
What would you like to see me make next week?
xoxo,
Mandie
P.S. Did you like what you read? Make sure to check out other blogs on the page, and to subscribe by entering your email below, so you never miss a post!
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Mandie Tweets!
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