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Buffalo: My Favorite Food Town

August 28, 2016

This summer has been chock full of great trips which feels novel after having kids in diapers the past 10 years. But visiting my best friend in Buffalo for her birthday along with our besties Laurie, Meg & Mike has to be up there at the top of the list. Not only is she adorable, she is a NICU doctor and saves babies lives for a living. She also just bought the cutest house.

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Buffalonians just have good food in their veins/water supply. Or it could be the long cold winters with nothing to do but dream up good, smart food. I mean, they invented the BUFFALO WING. I could leave it at that. The buffalo wing plus the fact that my best friend lives there means it is officially my favorite food town.

But they also have this hipster food vibe that yields original, amazing food. The first dinner we had was at a restaurant called Marble & Rye.

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It was so dark in the restaurant I didn’t take any pics, so I’ll just have to walk you through the drool-worthy meal. I am still dreaming of it, it was so good. We started with eggplant Bolognese with cinnamon in the velvety sauce and homemade noodles, a smoky grilled chicken wing with pomegranate seeds and creamy dressing drizzled over it, and ended with a burger that was quite possibly the best thing I have ever eaten.

For breakfast the next morning, we went to Betty’s. There was a wait out the door so you knew it was going to be good. And it was also dark inside so I got no pictures, but the turkey sausage hash was amazing, as was Megan’s dish that can only be described as a mexican breakfast lasagna, with layers of tortilla and a mixture of sweet potatoes, corn and black beans and an enchilada sauce with cumin and cayenne, all with creamy queso fresco, guac, and cilantro in the mix. Recipe on this one coming soon, I promise, since I must recreate it.

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After we stuffed ourselves, we said goodbye to Meg & Mike who had to return to Conneticut and headed over to my favorite grocery store EVER – Wegmans – to get the makings for a housewarming BBQ at Megan’s.

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Fun fact: I learned to cook because when we were first married I lived across the street from a Wegmans, with tons of gorgeous ingredients and tons of time.

This time the yummy food was up to us. I can think of nothing better then hanging out in Megan’s new kitchen cooking for her party and listening to good music with a beer. I marinated 3 flank steaks using Tyler Florence’s Carne Asada recipe. The citrus juices totally tenderize the meat and the flavors from the lime and orange along with garlic, jalapeño, and cilantro make it so tasty. I also made a ton of burgers, since I was still dreaming about the one from Marble & Rye. I make burgers with Worcestershire and minced onion, salt and pepper. Easy and delicious. (See end for recipe for both). I also made Ina Garten’s Panzanella Salad and the Zucchini tart I posted last week.

On Sunday afternoon, as the weekend came to an end, we went to Lloyd’s. Lloyd’s started as a food truck and became so popular due to their delicious food (and from what I gather a really fun social media spin that involved finding the food truck under the guise of a “Where’s Lloyd?” marketing shtick). Knowing how good the food is, I would want to know ‘Where’s Lloyd?’ too.  They soon opened up an eatery complete with a killer cocktail list. They make their own tortillas and rumor has it, the man they were ordering them from in the beginning came out from California to show them how to make their own and never left.  image

This is Anthony, a great example of how people in Buffalo just hang out and talk to each other. He steered me towards this Sunset cocktail which I was not sad about and made us belly laugh because he was hilarious (hi Anthony – still think you should become a stand up comedian).

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We ordered the Breakfast BLT, the cheesy Shrimp and Grits, and the Huevos Rancheros. I can. not. even. tell you how good the shrimp and grits were. They are not what I think of when I think of taco truck, and I have not really had many good grits (usually they are runny and flavorless). But Lloyd’s did them right. Think all the creaminess of a good mashed potato casserole that has been cooking all day in a pool of butter and salt and creamy cheese, so that the edges get chewy, and you are approximating the dish. And that spice infused concoction on top with onions and tomatoes should just have it’s own name, as in ‘flavor bomb tomato onion cumin sauce’ or something.

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Hueveos rancheros is always a favorite, and with all these fresh toppings it has to be good.And the BLT (sorry, ate it before I snapped a pic) was deceptively simple – just pork belly, cooked until it was chewy and crispy, fresh tomatoes, lettuce and scrambled egg on a fresh tortilla. Did I mention it only costs $1.99? (Any New Englander would just do a happy dance at Buffalo food prices.)

We tried so many new places that I had to wait until the airport to visit my very favorite restaurant, home of the Buffalo Wing, The Anchor Bar.

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I even brought some home for Rob, because he loves them too. While I ate my way through Buffalo he held down the fort with the kids, so he deserved something.

Ok, off to have a Super Sunday. Happy Eating! xoxo Katie

Carne Asada (recipe from Tyler Florence):

Tyler Florence has you making the marinade (what he calls the mojo) in a mortar and pestle, but I just threw them all in to a blender the first time, and used an immersion blender the second, and I love how it distributed the ingredients well so the meat was coated evenly with all that flavor.

Ingredients
2 pounds flank or skirt steak, trimmed of excess fat
1 recipe Mojo, recipe follows
Olive oil, for coating the grill
Kosher salt and freshly ground black pepper

Mojo:
4 garlic cloves, minced
1 jalapeno, minced
1 large handful fresh cilantro leaves, finely chopped
Kosher salt and freshly ground black pepper
2 limes, juiced
1 orange, juiced
2 tablespoons white vinegar
1/2 cup olive oil

Directions:

Mojo:
In a mortar and pestle or bowl, mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Put the paste in a glass jar or plastic container. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Use as a marinade for chicken or beef or as a table condiment.
Yield: approximately 1 1/4 cups

Lay the flank steak in a large baking dish and pour the mojo over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don’t marinate the steak for more than 8 hours though, or the fibers break down too much and the meat gets mushy.
Preheat an outdoor grill or a ridged grill pan over medium-high flame (you can also use a broiler). Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the mojo marinade and season the steak on both sides with salt and pepper. Grill (or broil) the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.
See his post on the Food Network website for a great Pico De Gallo recipe and other ideas for toppings. 

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Ok, these are so simple I am reluctant to post but so many people this summer have asked me how I made my burgers. They are flavorful and moist and the easiest way to entertain. I easily triple or quadruple this recipe, and for parties I serve caramelized onions (just found this great post about them) and sautéed mushrooms along with the usual burger toppings.

Curtis Burgers:

1 lb. grass fed ground beef

2 T. Worcestershire sauce

2 T. minced onion

1 tsp. salt

1/2 tsp. pepper

Directions:

Mix the ground beef with the seasonings and form into 4 patties. Be sure to push a thumb print down in the middle to ensure they will cook flat, otherwise they will puff up in the middle.

Cook in a pre-heated pan or grill, about 5 minutes per side.

Slow Cooker Meatballs & Spaghetti Squash

September 29, 2015

Every kitchen needs some workhorse recipes.

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This Slow Cooker Meatballs and Sauce recipe is mine.

It takes 15 minutes to throw it into the crock pot and we can eat forever. If you are in a hurry, you can just throw jarred sauce into the crock pot, then add the meatballs (this kind is my favorite spaghetti sauce of all time but any sauce will do since it is slow cooking with other flavors and meatballs.) Either way, I love how tender they end up, just like a real Italian restaurant or deli. And you notice there are no breadcrumbs in this recipe, making it totally low carb. If you are so inclined.

But if you have 5 minutes, it is so easy to make this sauce. First you sauté onions, garlic, whatever veggies you like (I used spinach since my kids can’t pick it out and tend to eat it) with tomato paste.

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The sauce and the meatballs took me about 15 minutes. I threw it all in the crock pot and at dinner I had this:

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I tend to double the recipe to freeze some or use some for subs, but if you do any more the 6 qt. pot can’t hold it (I tried).

Spaghetti is one of my kids favorite dinners, so we have it almost every week. But to make it healthier lately I have been using spaghetti squash for mine (and my husbands who loves to eat low carb). It makes this meal perfect for everyone.

If you have never cooked spaghetti squash before, here is the method I learned a long time ago at Wegman’s (which you might remember me talking about in this post). They actually had a lady demonstrating how to cook spaghetti squash. One more reason I miss them so.  You slice it in half and scoop out the seeds. Then you place it in a microwave safe baking dish with about an inch of water. Then throw plastic wrap on top. Cook for 20 minutes.

When it is done, you have this gorgeous squash that has actual strands of squash, just like spaghetti. Blows my mind every time:

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I drizzle a little olive oil, salt and pepper, and honestly I could dive right in to this alone:

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But it totally can take the place of spaghetti without missing a thing.

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So in case you don’t already have a meatball recipe you love (or one for the crock pot!), here you go! Buon Appetito.

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Slow Cooker Meatballs with Spaghetti Squash (printer version here): 

(Serves 6-8, but doubles easily so freeze half)

Ingredients:

For the Sauce:

2-3 T. olive oil

1 yellow onion diced

4 garlic cloves, minced

10 oz. frozen spinach, thawed and drained

1 t. garlic salt  + ½ t. pepper

1 can tomato paste (3 oz)

2 cans (28 oz.) crushed tomoatoes

2 t. dried Italian seasoning

1 t. garlic powder

1 t. salt + ¼  t. pepper

crushed red pepper optional (I leave out for my kids and add to mine)

pinch of sugar

For the Meatballs:

1 + ½ lbs. beef/pork/veal mix

2 eggs

½ cup grated Parmesan

3 T. yellow onion, minced

3 garlic cloves minced

2 T. chopped fresh parsley

2 t. salt + ½ pepper

 

2 Spaghetti Squash, split in half and seeded

 

Directions:

Heat oil in large pan over medium heat. Add the onion, garlic and spinach. Season well with salt and pepper. Cook about 10 minutes until soft. Add the tomato past into the onion and garlic and cook 2-3 minutes. Add mixture to the crock pot with the crushed tomatoes, Italian seasoning, garlic powder, pinch of sugar and salt and pepper.

In a large mixing bowl, combine the bround meat, eggs, Parm, oinion, garlic, parsley and salt and pepper together. Scoop up mixture and roll into a ball the size of a walnut. Carefully drop into the crock pot. Repeat with the rest of the mixture.

Cook on high 4-5 hours or on low 6-8. Taste and season sauce as needed during the last hour. (Note: We ate them after 3 hours and they were still good, but sauce deepens if it cooks longer).  Serve with fresh basil and Parmesan.

To cook squash:

Place spaghetti squash in microwave safe pan and add 1 cup water. Cover with plastic wrap and cook for 20 minutes. Alternatively you can roast a whole one at 400 degrees for 45 minutes. Let cool before you cut it in half.

Note: I found this on the internet years ago but my printed out copy that I have been using doesn’t have a source and is super worn. So my apologies to whoever provided me with this recipe. Many thanks!

 

Mini Turkey Meatloaves with Honey Mustard Sauce and Roasted Potatoes

September 1, 2015

So can I get an Hallelujah? And an Amen?

 

The kids are back in school.

But I still love them.

That’s why I make a traditional back to school dinner that is a favorite for everyone.  This year’s version was my easiest and healthiest yet so I am passing it on to all of you wonderful people. All my nurturing mommy neuroses come out at the start of school, and I have about a month’s worth of healthy breakfast, lunches, dinners and snacks in my kitchen. Of course this will last about a month until I declare I am burnt out until Christmas break. Jk. Sort of.

Anyway, besides the fact that EVERYONE loves this dish and it is my most requested dinner in my repertoire, I love it because it only takes 25-30 minutes. 20 of that is roasting time where I get the kitchen clean, bags cleaned out and packed again (I am tired just typing that). So when we sit down to dinner we get to talk about everyone’s first day and have minimal clean up and go. to. bed. (Note, I did post a variation on mini meatloaves before but I like this version better).

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First, I preheat the oven to 425. That’s right – crazy hot. It will make it cook fast.

Then mix together 2 Tablespoons each ketchup and honey mustard.

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Then I mix together the meat loaf. You can use anything – beef, turkey, chicken, a favorite meatloaf mixture. I used turkey and I loved it, so nice and light but filling. Ground meat, egg, 1/2 c. panko breadcrumbs, 1/2 c. white cheddar, and salt and pepper.

Then, you brush a sheet pan with oil so they don’t stick. And get a yummy crusty bottom.

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Then you form the meat mixture into little loaves, brush them with the ketchup-honey mustard mixture and then sprinkle the remaining 1/2 c. white cheddar (you can use yellow too) on top.

Then, you slice up 1 lb. (or use 1 potato per person) of white potatoes.

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imageToss them with olive oil, salt and pepper.

Place the meatloaves on top and the potatoes on the bottom rack. Cook for 10 minutes, then rotate for 10 more. Then remove the meatloaves, letting the potatoes roast for 5 more minutes.

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While they do, microwave a bag of Green Beans.

 

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Ok, fine, you can par boil your ones from the farmer’s market. This time I went the easy route and they were yummy. I tossed them in a skillet with 2 T. butter, 2 chopped cloves garlic and 1 teaspoon salt, 1/4 pepper. Love.

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Every time I make these, I am always amazed at how fast they are. And how yummy.

Hope this helps you multi-task your lights out.

xoxo Katie

 

Mini Turkey Meatloaves with Honey Mustard Sauce & Roasted Potatoes (printer version here)-

2 T. olive oil (plus more for baking sheet)

2 T. honey mustard

2 T. ketchup

1 pound ground Turkey (or lean beef)

1 large egg

½ cup panko bread crumbs

1 cup shredded white cheddar, divided

1 t. salt and ½ t. pepper

1 pound new potatoes, scrubbed and quartered

1 package green beans

2 T. butter

2 cloves garlic, minced

 

 

Directions:

 

  1. Preheat oven to 425, with racks in upper and lower thirds. Brush a rimmed backed sheet with oil. In a small bowl, mix together 2 tablespoons mustard and ketchup.
  2. In a medium bowl, combine beef, egg, panko, ½ c. cheddar, ½ teaspoon salt, ¼ t. pepper. Form into four 2 x 4 inch loaves; place on baking sheet. Brush with mustard mixture; top with remaining ½ c. cheddar. On another rimmed baking sheet, toss potatoes with 1 T. oil, season with salt and pepper.
  3. Transfer meatloaves to upper rack of oven, and place potatoes on lower rack. Bake until loaves are cooked through, 15 to 20 minutes, rotating sheets after 10 minutes. Remove loaves from oven; continue to roast potatoes until tender, about 5 minutes.
  4. Meanwhile, cook green beans in microwavable bag, or parboil for 3 minutes in boiling water. Drain. Heat butter in pan, add garlic for one minute, then add green beans. Cook through, stirring so garlic doesn’t burn, about 3-5 minutes. Season with salt and pepper.


This recipe was adapted from Everyday Food by Martha Stewart

 

 

 

Creamy Roast Beef & Avocado Wrap

May 29, 2015

It is that time of year again, when cooking is the last thing you want to do, and running to the beach and lake and picnic and backyard lulls you into ignoring everything else on your to do list.

Enter wraps. With lots of flavor. They are great for parties, picnics, or just lunch for one out on the deck.

I was thinking these summer thoughts and I remembered a creamy, vinegary roast beef wrap I had 8 years ago. I don’t even know where I got the recipe but it was an actual recipe, and I used to make these when we would pack a cooler to go to the horse races in Saratoga Springs (where we lived for 5 years) or to the lake.

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The reason why I had a craving for them eight years later is because this is not just any roast beef wrap. You take the roast beef and you toss it with a dressing made of cider vinegar, dijon mustard, and oil. And if you are like me, anything that has a vinegar kick to it tends to stay in the memory and put down deep, deep roots.

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Then you add in creamy avocado and the moisture from the oil and tartness from the vinegar, and it all mixes together to make a texture that is unlike anything I’ve ever had. Add in some crunchy scallions and it is perfection.IMG_6210

In fact, I may or may not have searched through two huge recipe binders to look for it.

Just. For. You.

(Ok maybe a little bit for me too.)

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I also don’t think the original recipe called for horseradish cheddar cheese, so if you don’t have it no worries, it is still delicious. But I had some and it is just perfect on this wrap. I will be dreaming of these until the next time I have an excuse to make them. Trust me if you or anyone in your crew like roast beef, you will cement this into your summer menus. 
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Wraps are also so great for entertaining. You can make them ahead, no one is intimidated and most people can find something they like. Maybe even love with these other flavorful wrap ideas:

{Turkey with thinly sliced cheddar, apples and mango chutney mayo (mix the mayo with the chutney and spread on wrap)}

{Chicken, bacon and shredded white cheddar with avocado cilantro yogurt dressing like this one. SO good.}

{Chicken salad mixed with curry mayo and grapes}

{Buffalo chicken salad with chopped celery and blue cheese dressing}

{Asian Wraps with Shredded Chicken, Carrots, Scallions, lettuce and Sesame Ginger Dressing}

Happy Eating! xoxo Katie

Creamy Roast Beef and Avocado Wrap (printer version here):

Makes 3-4 wraps

1 package 9″ tortillas or your favorite flat bread (I used whole wheat Flatbread brand)

1/3 c. olive oil (or canola oil)

3 Tbs. cider vinegar

1 Tbs. dijion mustard

3/4 lb. roast beef – shaved is great or slice it into strips

2 avocados, peeled and cubed

2 scallions, chopped

1/4 salt, dash of pepper

4 sliced or horseradish cheddar

Whisk together oil, vinegar, and mustard. Add other ingredients and toss together. Put on a tortilla with cheese and wrap.

Root Vegetable Shepard’s Pie

April 9, 2015

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{Alternate Post Title: The dinner everyone will love. Kids. Picky Paleo Husbands. Everyone.}

It’s Spring (technically!) – almost time for asparagus, and fiddle head ferns, and after that tomatoes…but here in New England, there is still this pesky white stuff coming down. All over our yard. So we’re still craving some comfort food.

After I got back from my trip to Puerto Rico (which was every bit as restorative and relaxing as you can imagine. Check out my upcoming post about what I’ve been reading on katiecurtis.net which was brought to you by my vacation) I wanted to show a little love to my family and was really inspired to make a comfort food dinner.

I had been dreaming of putting a twist on the one Alton Brown makes (which for the record is my favorite original Shepard’s Pie recipe) by using more root vegetables instead of the traditional peas and corn. I think the best outcome of eating the whole foods/Paleo diets is you really do start to crave rich, hearty vegetables. So I mixed the mashed potatoes with rutabaga (so delicious!):

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and I mixed the lamb meat mixture with carrots, parsnips, and celery root.

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The results were so soul satisfying and healthy and everyone licked their bowls clean. IMG_5625 IMG_5628IMG_5637

You can very easily substitute any root vegetable in this recipe – and I usually use celery root with the potatoes so that is definitely a win but the rutabaga was incredible. IMG_5642

I think this may have to become a spring time tradition, since these ingredients really are eating seasonally – root veggies are still being harvested and lamb just says spring. You can easily substitute beef (or mushrooms if you want to go meatless) for the lamb.

Hope you try this for your peeps today – it is so easy and you get to clean up while it cooks so you can spend time with the people you love. Bonus: This might have just bought me my next vacation since everyone knows they’ll eat well when I get back.

 

Root Vegetable Shepherd’s Pie (printer version here):

 

Ingredients:

 

For the potatoes:

1 pound russet potatoes, cubed

1 pound rutabaga, cubed

1/2 cup milk (or half & half)

2 ounces unsalted butter

3/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 egg yolk

 

For the meat filling:

2 tablespoons olive oil

1 cup chopped onion

2 carrots, peeled and diced small

2 parsnips, peeled and diced small

1 small celery root, diced small

2 cloves garlic, minced

1 1/2 pounds ground lamb

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3 tablespoons all-purpose flour

3 teaspoons tomato paste

1 1/2 cups chicken broth

2 teaspoons Worcestershire sauce

2 teaspoons freshly chopped rosemary leaves

1 teaspoon freshly chopped thyme leaves

 

Directions:

Peel the potatoes and rutabaga and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the milk and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes/rutabaga mixture in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined.

Preheat the oven to 400 degrees F.

While the potatoes are cooking, prepare the filling. Place the oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onions, carrots and parsnips and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly.

Spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potato/rutabaga mixture, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving.


(Adapted from Alton Brown’s Shepards Pie recipe found at foodnetwork.com)

Week Eats with Whole Parenting

February 11, 2015

Hi all – I am linking up with the lovely Nell at Whole Parenting who hosts a Week Eats on her blog that is always yummy and delicious. Nell is also like a Renaissance woman since she used to be an attorney, and now makes the cutest baby clothes and runs after her three little ones while making delicious healthy food. She also is the cheerleader of the internet since she is always encouraging others and leaves a “so presh!” comment under every cute baby pic on Instagram.

This coming week involves a ski trip, Mardi Gras, Ash Wednesday, a Wine Party, and the start of my Whole30 cleanse with Kelly Mantoan of This Ain’t the Lyceum blog. Basically every possible extreme when it comes to food.  I thought it would be funny/insane to give a real representation of what we will be eating and hopefully the links will lead you to some yummy food ideas no matter what you are doing this Lent. There are some vegetarian, vegan and meat friendly recipes, so something for everyone!

Monday – 

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Breakfast:  Breakfast Burritos. I love making these and they are great for assembling with a big crowd. We will be skiing with friends and these will fill up our belly before we all travel home. Plus these make great lunches and dinners for lent too.

Lunch: Sandwiches on our way home.

Dinner: I am making this Beef Bourguignon Crock Pot recipe for our ski weekend and I am hoping to have a lot left over for Monday’s dinner when we roll home. If you don’t want to use a lot of wine for your kids you can also make this Crock Pot Pot Roast. So yummy if you make it on a lazy Sunday – the flavors only get better.

Tuesday –

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Breakfast: It is Mardi Gras! They don’t call it Fat Tuesday for nothing and so for breakfast I am having chocolate. And bread. Plus whatever leftover Valentine’s Day candy that is laying around. Seriously, I am going to make a bunch of this banana bread with chocolate chips for the ski weekend and will leave some for Tuesday morning before I have to say goodbye to bread and sugar.

Lunch: These Caramelized Onion and Avocado Quesadillas look amazing and could be a great Lenten meatless dinner too. Going to get my intake of cheese while I can.

Dinner: In honor of this holiday, I am making Chicken and Smoked Sausage Gumbo which is a popular New Orleans dish. I will likely use Smoked Kielbasa since my kids like it and it isn’t too spicy.

Wednesday – 

Breakfast: Ash Wednesday means fasting, and I will roam between coffee, smoothies, water and Kefir probably. The kids will have their usuals, yogurt, berries, waffles.

Lunch: Cheese, crackers, carrots and humus for the kids.

Dinner: We will be hungry for our (meatless) dinner. I am making Giada’s Cheesy Baked Tortellini  because I can make it ahead of time and we will likely have to run to church to get ashes. I am going to do the Whole30 cleanse during lent but I have a wine tasting party on Thursday so I am starting it on Friday. (Feel free interject a heavy eye roll. I am actually hosting it and I didn’t realize I put it during lent. Ha ha.)

Thursday –  

Breakfast: A smoothie. I use this vegan protein powder in Vanilla and Chocolate, and I usually add organic berries and spinach.  Going to start to get into the routine today.

Lunch: This Greek Salad without the chicken. I just can’t get enough of this salad dressing. And you better believe I will have Naan/Bread/Pita with it.

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Dinner: My last meal with cheese and bread. So, I am going to make this  Chicken and Gnocchi Soup which my kids love and is just amazing with Crusty Bread.  The meatballs are so good with garlic and parmesean in them and it is really easy and quick to make. I will fill up on this before the wine party, my last hurrah for 30 days.

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Friday –

 

Breakfast: The cleanse begins! It starts with a vegan smoothie with organic berries.

Lunch: This Warm Kale Salad is so delicious, and so easy to make. For anyone doing a Whole30 during lent, this salad (sans cheese) is your friend.

Dinner: We usually do cheese pizza for the kids! But I will be making this buddha bowl which does not look AT ALL to me like fasting or sacrificing, rather it looks like heaven in a bowl.

Thanks Nell for allowing me to guest post! I hope you all have a great week, and a great start to your Lent!