Roasted Asparagus

Well, I'm back on GAPs now and trying to experiment with more vegetables, especially now that I've discovered a lovely source of duck fat!

Parmesan Roasted Asparagus
2 tbsp. leftover bacon grease (or other healthy fat)*
1 pound asparagus
salt and pepper
1/2 cup grated parmesan
1-2 tbsp. balsamic vinegar

Preheat oven to 400 degrees.

Melt bacon grease and toss asparagus in it.  Arrange each stalk on a sheet or in a pan.  Salt and pepper the stalks.

Roast for 15 to 20 minutes, until tender.  Remove from oven, sprinkle with parmesan and then return for another minute.

Sprinkle balsamic over to taste.

*Note: While butter, olive oil or duck fat will also work, the flavor from the bacon works really well with asparagus.

This post is shared as part of Monday Mania at the Healthy Home Economist and Real Food Wednesday at Kelly the Kitchen Kop

New Years Resolution: March

Flossing!!!

Ok, Ok, I skipped a February resolution, but I sprained my ankle and really wasn't moving around at all.    I've been doing well with the cod liver oil in the capsule form, so I want to add on another before March is out.

I have my cleaning coming up, and figure this is a good time to focus on flossing.   This has been my annual resolution for a number of years, and that is a clear sign it's never stuck.   However, I'm going to start doing this again today and pack the floss sticks to ensure I continue as I go on another travel adventure (Maine - mmmm lobster).

Part of the issue I face is I'm a morning so bedtime is not optimal for me to attempt to start a new habit - anyone have insight into whether flossing in the morning is less helpful?  I need something to keep me going.  Maybe morning time is best for me?

New Years Resolution: January

Cod Liver Oil!!!

I hear everyone saying yummy as they read this but with all the recommendations about true fermented cod liver oil I've become convinced this is something I need to prioritize.  My latest doctor appointment also showed I was low on Vitamin D. 

January for me entails a lot of travel and has started out with a flu or some type of bug which limits resolutions around specific cooking, foods and/or the gym.    A few weeks ago I ordered the cod liver oil/butter oil capsule blend.  The capsules are pretty expensive compared to the liquid if you want to take a full dose, but I'm not ready for the liquid, so with the amount of money I spend on other things, I was willing to prioritize for January.

I've taken my  first two doses for January and while palatable I woke up with a fever and aches yesterday so can't make any decisions on how it is serving me.  However, this flu has convinced me it's time to make major health changes throughout the year so I can keep more of these bugs at bay.  As always I hope to be more successful with smaller incremental changes.  I took the tip from Kimi at Nourishing Gourmet to look at a resolution a month to give it a time bound increment. 

Further commitments I'd like to make: more stock (I love the benefits, just need to be more consistent), flossing, coconut oil, a salad each day, kefir smoothie/popsicle each day, meditation.  Any other ideas?

This is part of the New Years Resolution Carnival at Nourishing Gourmet

Salsa Chicken

This is another one of my favorite easy, tasty meals.  It also freezes well due to the moisture content from the salsa and is great in leftovers like quesadillas or tacos.  I also like it just plain with some chili sauce.

Salsa Chicken

Ingredients:
1 lb. chicken breast
16 oz. salsa (preferably homemade or a store brand with all real ingredients - I like this fermented salsa to keep on hand)
2 tbsp. taco seasoning (here's a great recipe to make your own or use a spice mix that is only spices)

Directions:
1.  Place chicken in slow cooker, pour salsa over chicken and mix taco seasoning into salsa
2.  Cook for six hours on low

that's it - enjoy!

This post is shared at Real Food Wednesday at Kelly the Kitchen Kop
This is also shared as part of Frugal Days, Sustainable Ways

We are part of Pennywise Platter at Nourishing Gourmet

Parmesan Scallops

A good start to my cooking blog should be one of my favorite quick meals with ingredients that are already in your kitchen. Now most people may not have scallops in their kitchen, but I urge you to pick some up and freeze them. They freeze beautifully and defrost quickly if you are in need of a quick meal.




Parmesan Scallops

Ingredients:

1 lb. scallops
salt and pepper
butter (preferably grass-fed), ghee or olive oil
juice of one lemon
parmesan cheese

Directions:
1. Wash and dry the scallops
2. Salt and pepper the scallops
3. Melt fat in the pan over medium heat
4. Sear scallops for 3 minutes on each side
5. Remove from heat, squeeze lemon over the scallops and then dust/coat with parmesan cheese - depends on how much cheese you like
6. Cover and let sit for 5 minutes
I often use that five minutes to make some sort of side. Tonight it was a simple salad with crumbled bacon and avocado. Delish, nourishing and quick.

Related tips:

• Wash and chop greens for a couple days, wrap in wet paper towels and leave in crisper and you have salad greens ready
• Take lemons and juice into ice cub trays to store. Then you always have fresh lemon juice when needed

This is part of Monday Mania at the Healthy Home Economist
This is shared at Real Food Wednesday at Kelly the Kitchen Kop