• Blog,  Recipes,  Vegetables

    Portabella Mushroom Burgers and Roasted Carrots

    I’ve been trying to introduce more vegetarian meals into our weekly meals.  Some have not been that great while others have become family favorites.  The toddler always surprises me when it comes to food, sometimes she will eat everything we give her, other times all she wants is applesauce. I expected her to reject the mushroom and carrots, but she surprised me, ate every single bite and asked for more!  Of course the next day we tried to give her the leftover mushroom and she reacted like it was poison.  Oh well at least she ate it once!   Print Portabella Mushroom Burger with Roasted Carrots Course: Main Course Ingredients…

  • Blog,  Poultry,  Recipes

    Slow Cooker Chicken Thighs (Whole30)

      To be honest, I usually don’t have the energy to come up with a new meal everyday.  Some days are so hectic, if I don’t have leftovers in the fridge, then I’ll turn to something fast which usually means junky.  This means having healthy leftovers in the fridge vital. Sometimes I’ll make a big pot of something on the stove, but my slow cooker is my go-to friend for these, bigger than normal, meals.  I’ve been trying to get into the habit of chopping all the veggies for the upcoming week on Sundays.  It is really a huge timesaver as the week wears on. Finding Compliant Broth Part of Whole30…

  • Beef,  Blog,  Recipes

    Rosemary Roast Beef

    Being on Whole30 has forced me to spend more time in the kitchen.  I have been cooking a lot more.  As a result I have become more confident in the kitchen and experimenting with new recipes.  For most cooking a roast is basic but I’ve only done a slow cooker pot roast. Today I decided to try an oven roast with a spice rub.  I used a 3.5 lbs top round roast from Robinson Hill Beef for this recipe. We loved this roast as a simple dinner or sliced thin for sandwiches.     Update:  4/25/2017 – I’m so sorry! Something happened with my blog and all my recipes disappeared.  I’m…