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!
