Oh man, I’ve had a looooong weekend. We moved out of our apartment yesterday, without a permanent new place. We are still staying in the same area but at an Airbnb until we figure things out. So this past week was a whole lot of putting crap in boxes, driving around in a U-Haul, lifting heavy things, and lugging things into storage. I’m so so tired today so I’m taking it easy. Luckily, our Airbnb is so nice and gorgeous, and I’ll probably share a few photos on Instagram.
Right before the move out day, I prepared by putting together snacks that I could munch on during and after the move. Of course, this consisted of thinking of ways to use up whatever food I had left in the kitchen. This was basically the process of how I came up with this easy but SUPER ADDICTING recipe: spiced bacon cashews.
I don’t know why I never thought to put cashews and bacon together before. I mean, even the thought about it sounds amazing! Crispy, salty bacon and creamy cashews. What’s not to love? I had to portion this out a handful at a time, because I know I can just finish the entire thing in one sitting. However, it’s actually quite filling so it held me over between meals when I was exerting a lot of energy during the move.
Also, since it’s coming up, this could also be an amazing Super Bowl snack! If you don’t know, it’s this weekend, and I’m excited to munch on all the game day foods. Plus, if you are in a hurry, these spiced bacon cashews literally comes together in less than 10 minutes. What’s not to love about that? Hope you try out this amazing combo, because it’s just the best!
I need a lot of comfort this week. I think this election drained me. I’m not going to get political because that’s not what my blog is about, but I think it’s worth mentioning that it’s been an emotional roller coaster for many of us. The fact that I didn’t go to sleep until very late on Tuesday night is enough to throw me off the rest of the week.
So enter: soup. There’s something so soothing and healing about a big bowl of creamy soup, especially when it’s made with bone broth. The bacon definitely helps too.
This soup made with green beans is so appropriate for this chilly season, and I think it’ll be a great side to serve during your Thanksgiving dinner. There’s so much flavor and depth, and the pop of green is so pretty on the table.
Not only is it delicious, it’s a great way to pack in a huge amount of greens during your meal (and your kids’), and I’m always striving to do that. If you had a hard time dealing with this week like me, I suggest you make this soup and curl up with a good book or a Netflix show. It’ll make you feel so much better. I promise!
Happy first day of Fall, all! It’s true that I want to hold on to summer forever, but I do love me some Fall produce like pumpkin, squash, apples and pears so I’ll accept the cooler weather (as if I have a choice…). But before starting the craze of all the Fall-appropriate recipes, I want to share a seriously delicious breakfast recipe with you all.
I’m not sure if you’ve ever had collard wraps before, but it’s one of my favorite gluten-free and low-carb hacks. You basically use a raw collard green leaf as a substitute for a tortilla to make any kind of wrap you want. Collard green leaves are flexible, doesn’t tear easily, and soft enough to chew raw, making it a perfect vehicle to roll up some delicious sandwich or burrito fillings in.
In order to use it as wrap, the best thing to do is lay it flat to shave off the stem that’s sticking out so it’s the same thickness as the leaf. Then, you just add the fillings, fold the sides, then roll it up like a tortilla. Sound simple, right? It really is!
One thing I sure do miss eating is a breakfast burrito, especially living in California. This collard wrap version is made with everyone’s favorite breakfast items, eggs and bacon, and plenty of veggies to make it a healthy, sugar-free breakfast. If you don’t love all the ingredients I added, feel free to leave them out or switch it up with the flavors and ingredients you like. This recipe is easily customizable, so you can change it up with whatever fillings that you are into or have on hand!
Lay down the collard green leaves face down, and use a sharp knife to shave down the stems so it is the same thickness as the leaves (See picture in the post). Cut off the part of the stem that extends past the leaves. Set aside.
Preheat a skillet to medium heat.
Cook the chopped bacon on the skillet for about 5 minutes until they turn crispy, then transfer to a dish.
Leave 2 tsp of bacon fat in the pan, and set the rest aside.
Raise the heat to medium high, and cook the onions and the bell pepper in the bacon fat until they are softened, about 6-7 minutes. Season with salt and pepper and combine well with the cooked bacon.
In a small bowl, whisk the eggs with non-dairy milk, nutritional yeast, salt, and pepper.
Lower the heat to medium low and heat 2 tsp of the reserved bacon fat in the skillet (you can use butter or ghee, if there isn't enough).
Pour the eggs into the pan, and stir and scramble until cooked, about 3-4 minutes.
Assemble the wrap: Lay down a collard leaf, and place ½ of the bacon, onion, and bell pepper mixture on the middle of the leaf. Layer with ½ of scrambled eggs, ½ of diced tomato, and ½ of diced avocado. Season with hot sauce, if using. Fold the sides up to tuck, then start rolling like a regular tortilla. Finish by plating with the end of the leaf on the bottom of the wrap, so the roll holds together. Repeat with the other leaf and the rest of the prepared ingredients