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Fennel & Sweet Potato Hash

November 2, 2015 by Kristin

We didn’t spend much time shopping while in Paris. Our time was filled to the brim with touring neighborhoods, visiting museums and landmarks, and eating at the most wonderful restaurants {top 5 list coming soon!}. And since it felt like full-blown winter in Paris {to a Floridian, Texan hybrid}, most of the shops we did pass by had windows filled with gloomy, heavy winter coats.

What I did manage to bring home with me were the boots pictured above {aren’t they amazing?!}, a few bottles of champagne from a Parisian wine shop, a handful of beauty products from the Pharmacie, and a bottle of Herbes de Province seasoning from a nearby grocery store. I highly suggest spending some time at a local grocery store whenever you’re traveling abroad.

I’ve already used the Herbes de Province seasoning twice since coming home. Not only did it work wonderfully in the hash recipe within this post, but it was also so delicious on roasted chicken drumsticks. According to the Internet, Herbes de Province typically includes thyme, savory, and various other dried herbs from the region of Southeast France. The mix I picked up included oregano, savory, rosemary, thyme, and basil.

I wanted to use this mix in a breakfast hash, but after a week of heavy eating in Paris, I wanted a hash a little more nutrient filled than a traditional white potato and onion hash. I picked up sweet potatoes, fennel, bacon, and eggs for this hash, and it was exactly how I had hoped to start my first day at home. Slightly savory, slightly sweet, this recipe is the perfect way to sneak in some veggies at breakfast.

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Kale With Shrimp & Quinoa

October 20, 2015 by Kristin

Butter, garlic, lemon, crushed red pepper.. Insert any green and you’ve just stepped up your veggie game. Add a protein and a grain? And you’ve got yourself a go-to formula for a quick, veggie-filled dinner.

Kale is my favorite garlic/lemon/pepper green because it soaks up seasonings so well. And it’s one of the few foods you can eat an entire thing of and still feel good afterward.

And if you’re not in the mood for kale, shrimp, or quinoa, try combos such as broccoli, chicken, and brown rice or mushrooms, spinach, and pasta.

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Homemade Lobster Roll

September 27, 2015 by Kristin

There’s a ninety percent chance that when I ask my roommate for a blog idea, he’s going to respond with lobster {or crab}. Ninety percent! You’d think at this point, I’d start answering my own question. But nope, I still ask. And every once in a while, when I’m making my more-than-weekly trip to the seafood department, I’ll spot lobster tails on sale and I’ll pick some up. Maybe this is all part of his master plan..

This time he went a mini step further and suggested crab dip. I couldn’t for the life of me justify making/eating crab dip on a weeknight. But what I could justify was a lobster roll, because.. I can always justify a lobster roll.

And there’s really nothing to a lobster roll. Lobster {obviously}, celery, parsley, mayo, salt, and pepper – mixed and stuffed in a toasted bun {I used Udi’s gluten-free buns}. A traditional lobster roll’s bun is slathered in butter and then toasted. But calories aside, I’m rarely a fan of greasy bread.

For an even lighter version, I’m certain lobster salad lettuce wraps would be out-of-this-world good!

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Gluten-Free Steak & Egg Quesadillas

September 3, 2015 by Kristin

When Mission Foods asked if I’d like to test out their gluten-free tortillas and create a recipe, I was pumped. I love quesadillas. Prior to blogging and social media, when there was no proof of meals enjoyed, more of my dinners were bean and cheese quesadillas than not. But as I got older, a combination of things happened {in addition to blogging} that changed how I ate. One of the more recent things is the ongoing back and forth between specialists to determine whether or not I have an autoimmune condition and their conflicting opinions regarding the affects of gluten on those who are in the increasingly popular autoimmune club. Without getting wayyy off track, I’ll leave it at.. I try to eat gluten-free as much as possible, but because I don’t have Celiac Disease, I’m not too hard on myself when life gets in the way.

Moving on back to quesadillas, I couldn’t bring myself to write a post about my beloved bean and cheese combo. And I tried mixing it up a little by adding shredded rotisserie chicken and some cumin and, although good, they just didn’t feel special enough to blog about. Then I thought about reuben quesadillas! And my roommate and officemate both made a “sick!” face. I’m still not convinced that a reuben quesadilla would be gross, but I decided it was best to move on {you should have seen their faces}.

Just as I was feeling completely out of ideas, I thought of steak and eggs with salsa verde and how I hadn’t seen that smushed between tortillas before – and that’s how this post was born. And the addition of caramelized onions, avocado, and fresh cilantro packed this quesadilla with enough nutrients and complexity to make them a meal.

I’m required to disclose a sponsored partnership between our site and Mission Foods. I have been compensated in exchange for this post in the form of payment, product or experiences.

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