Despite it being a rather busy week, I’ve been doing some (if I do say so myself) delicious home cooking lately. I’ve been fantasizing about opening my own paleo treat business – perhaps solely as a way to justify making unreasonable amounts of paleo desserts. On the advice of a friend, I made Chocolate Avocado Muffins. At first bite, I was not a fan. They seemed too oily and not sweet enough. Tim said they were too coconutty. However, I stored the muffins in the fridge overnight, and the next day they were delicious cold! Tim and I both ended up really liking them. This recipe is a keeper.
Next on the dessert tip was Paleo Fudgy Brownies. I don’t think I’ve ever disliked a recipe from Health-Bent, and this was no exception. I struggled with knowing if/when the brownies were fully cooked, on account of the fudginess. I think I ended up cooking them 10 minutes longer than the recipe said – until a toothpick inserted came out pretty clean. Straight out of the oven they were super soft. However, I put them in the fridge, and =now I can’t keep my dirty mitts out of them. They are super soft, chocolatey, creamy, and delicious. So delicious, in point of fact, you have to eat them with a spoon. And you want to eat the whole pan instead of just one. I was reading the comments on the website, and someone had the gall to comment, “These were disgusting.” That’s such a d-bag thing to say. No, “I appreciate the time and energy these people put into perfecting and posting this recipe, but I was not a fan.” Just a blanket, “These were disgusting.” I think that poster is disgusting. So there.
No on to real food. I made yet another Health-Bent recipe, Thai Basil Beef Balls. We had these with a nice organic salad last night, and they are by far one of our favorite meat ball recipes now, second only the the Ginger and Lemongrass Meatballs. I made 1/2 a batch in case we didn’t like the recipe (fish sauce can be kinda sketchy), but I wish I would have made a full batch. I modified the recipe by using a sauteed pepper instead of a roasted pepper (I didn’t have the time or inclination to roast a pepper), but I followed the rest of the recipe to a T.
Now on to tonight. I made Omelet Muffins and Brussels Sprouts with Bacon. It was a bonkers good supper. Tim will heartily agree. For the muffins, I added kefir, avocado oil instead of mayo, mild Italian sausage from our delicious pig haul, and chopped up into fine pieces the following: zucchini, pickled jalapenos & carrots, broccoli, garlic, green onions, red pepper, spinach, and fresh basil and oregano. I doubled the recipe, so I used 12 eggs. It ended up making 20 muffins! I had to bake them about 5 minutes longer than the recipe called for, on account of the extra liquid (kefir and then avocado oil instead of mayo), but Tim said they turned out perfect – nice and fluffy. They were paired nicely by the brussel sprouts cooked in bacon grease with bacon bits and onions. I didn’t want to stop eating. But that may be more of a hormonal thing than a tasty food thing. It’s probably both
So that’s an update on all my new recipes so far. Now I’m going to go sit on the couch and shop online at Banana Republic because they hooked me with a $30 coupon off a $100 purchase. BR knows my buttons.
Have a good night y’all!