These days any recipe that has cauliflower or smoked gouda gets my attention.
Immediately.
Fortunately, when I came across this recipe I already had the ingredients on hand. I cooked it up and ate it for lunch.
I think I’m on a green onion kick, too.
This article was first published on April 9, 2014 and was recovered using AI and web.archive.org.
Soon we will be able to enjoy fresh herbs conveniently.
Today we are planting:
Curled Parsley
Oregano
Spearmint
Garden Sage
Marjoram
Cilantro
Italian Basil
Thyme
Lemon Basil
Rosemary
Guide to Fresh Herbs from Web MD
This article was first published on April 4, 2014 and was recovered using AI and web.archive.org.
I love going to the grocery store. It’s shopping that’s useful. However, it’s not convenient to go close to every other day. Keeping a few frozen things on hand is useful for buying us an extra day or two between grocery trips.
So for dinner I grabbed some frozen green beans and steamed them. Heated a little olive oil, butter, and minced garlic in a skillet to cook the garlic. Then, I dumped the green beans into the skillet to cover them in the garlicy, fatty yumminess.
I took some frozen tilapia fillets that had thawed in the fridge and spread a little mayo, minced garlic, and parmesan on each fillet. On a parchment lined baking sheet, I then baked them at 425 degrees for 15 minutes until they flaked easily with a fork. Yours may require a little more or less time.
This article was first published on April 2, 2014 and was recovered using AI and web.archive.org.
That is a phrase often said.
Ideally everything we eat would be organic and grass-fed from our own backyard or our neighbor. That’s not going to happen any time soon, so we go with the best option we can afford as a single income family.
I challenge you to take the money you use to eat out, buy soda, chips, cookies, and cereal for one week, and buy “health food.” There is almost always a meat, vegetable, and fruit loss leader. This is why unless it’s a special occasion, I don’t make a menu then shop. I shop, and then we come up with ways to eat it.
This article was first published on March 29, 2014 and was recovered using AI and web.archive.org.
That’s according to one of our kids in response to tasting this meat and cream sauce dish.
Organic Prairie ground beef picked up at Natural Grocers browned up in a skillet with a little pink Himalayan sea salt.
Then I added about a cup of diced tomato. 
Meanwhile, I had one cup of cream and two tablespoons of butter almost simmering in a small pot.
Added to it was garlic powder and dry parsley. If you are using famous brand garlic salt, please check the ingredients and then decide to chuck it.
Then after it reduced a little bit, I added about 3/4 cup of grated parmesan.
The two met each other in individual bowls to make lunch. 
I agree. Yum. Very Yum. Super Yum.
This article was first published on March 28, 2014 and was recovered using AI and web.archive.org.
One of us eats quiche. It’s not me, so I don’t know if this is actually The Best Quiche Ever!
I do know it’s quite easy to throw together, and that he likes it. Skip the crust and place the rest in a greased pie dish for a low carb quiche.
This article was first published on March 23, 2014 and was recovered using AI and web.archive.org.
I did a mash up of these two recipes:
Taste of Home Roasted Radishes
Shockingly Delicious Roasted Radishes
They were pretty yum. I expected that I wouldn’t like them and planned to throw them in a no-bean hummus so as to not waste them. It’s a good thing I liked them, because my tahini had gone off. Sad Face.
Did you know radish is a cruciferous vegetable?
This article was first published on March 22, 2014 and was recovered using AI and web.archive.org.
I made this recipe one evening thinking it would make a great breakfast for the kids. I don’t know if it’s good for breakfast, because we basically devoured it upon removing from the oven.
my husband decided to try it with a little cream poured on top
then our son decided to try it that way with the addition of raisins
This article was first published on March 20, 2014 and was recovered using AI and web.archive.org.
She discovered the recipe and made sure the ingredients were stocked. How did I react? I was stoked. That’s one of the things I’ve been looking forward to making on my own from fresh ingredients. It’s up there with the ultimate… made from scratch bacon.
The nutmeg in the recipe was a slight surprise, and I had to kick up the cayenne just a tad. Other than that, the spices were pretty much what I expected to find in sausage. Once they were out of the cupboard, I measured them out and got busy.
The ground pork the better-half bought was beautiful. I dropped the above into a bowl with a pound of it and began mixing it together. The end result looked nothing like the slabs of grey stuff that comes out of the plastic wrap at the store. You know, the sausage with the long list of ingredients. The list that most likely includes HFCS and other chemicals.
Anywho..
I got it all mixed together and rolled up. Then it was off to the oven. 23 minutes at 350° et voilà the little brown orbs of deliciousness were ready.
This morning, the sausage made a wonderful complement to my usual bacon and eggs. The leftover fat from making it inspired me to prepare some whole wheat biscuits and gravy to go with. This breakfast was out of the park AND the parking lot. They were great! A special thanks to Healthy Living How To for the wonderful recipe. By the way, if you are going strict low-carb, minus the biscuits and gravy, this would still be great stuff.
We chose to use the Mini Muffin Pan method and baked them in the oven.
This article was first published on March 14, 2014 and was recovered using AI and web.archive.org.
A couple of pieces of ”cornbread” I made yesterday with the cornbread portion of this recipe.
I cooked up some easy skillet zucchini au gratin.
sliced zucchini, butter, sea salt and parmesan
It’s not all meat and eggs on a low carb or LCHF way of eating.
This article was first published on March 12, 2014 and was recovered using AI and web.archive.org.