savory beef tenderloin

garlic might could become its own food group. sauteed with a little butter and herbs, this simple little steak topping found its place on our new favorites list. 

while we were all trying to be nice and polite and share, we noticed Little had grabbed the bowl and was happily dipping his steak (which he's taught himself to cut solo now, by-the-way and thank-you-very-much).  

a buttery pan-fried steak - next time i plan to serve this with a tomato-avocado salad with a lemony dressing.  i think the creamy avocado would compliment, and the tartness of tomato and lemon would be the perfect foil, for the rich garlicky steak seasoning.

find the recipe here.  enjoy!

this month as an allrecipes allstar, i've been trying out some goodies from Goya.

the recipes we chose have fit well with the way we're trying to eat these days: food that's simple to prepare, but full of flavor, and focused on fruits and vegetables, quality meats and healthy fats, including nuts and seeds.

this recipe for roast adobo pork loin fit the bill.  the "secret" addition of cinnamon added the perfect amount of sweetness, and i think it might be a great autumn dish.  we served our with sweet potatoes and onions that we roasted right in the pan.

true confession: i've had a tendency to overcook my pork lately.  don't do this.  :)

it makes it dry and unappetizing!  although i wish i'd left this one a little more pink (note to self: if it seems like it's been a while since you checked the timer, it has), the flavor was still good!

having a Mexican-food-loving husband has made testing these Goya recipes easy.  he even forgave me the over-cooking.  next time, i'm trying this one in the slow cooker.  with the longer, slow-cooked method, i think it might be even better.

we've been having such a great time revamping our family eating habits. now i'm being honest - i'd let us get so far from where we should be that it has taken serious determination and genuine, consistent communication to begin re-educating our mindset and our palates.

i discovered, for instance, that our second (a teenage boy) does not like almonds.  he's tested sensitive to them in the past, too - go figure.  so in paring back grains and incorporating more nuts, i've started experimenting with pecan meal or walnut flour.  

i also got a talking-to from our three teen swimmers who didn't think they were eating enough.  i've had to get creative about snack options, and they're learning at the same time that with more nutrient-dense foods, they need to eat less at one sitting.

but we're getting somewhere.  we're eating more intentionally, and it's working.  skin is improving.  we're feeling fuller.  we're eating delicious foods!

like this one.  in partnering with "beef: it's what's for dinner" this month, i've bought some more pricey cuts of beef, and we're feasting.  try this recipe, for instance (click to go to allrecipes.com recipe link!).

Greek Seasoned T-Bone Steaks with Cucumber and Tomato Salad

i doubled the tomato and cucumber salad and actually ate leftovers for breakfast the next day with chopped turkey!

i'm thinking you could do a more inexpensive cut of meat with this seasoning, but oh man, the crispy marbled fat is delish.

eating nourishing food is a blessing.  let me know if you try this!

after a full week of being "back in the saddle" of choosing my foods for nutrition and flavor, i'm excited to partner with "Beef, It's What's For Dinner," to feature some delicious and nutritious recipes. 

as i've worked toward increasing our protein and whole foods, including lots of fresh produce, i found this little tidbit to be very educational...

 

over the next few weeks, i'll be sharing some delicious beef recipes, and this was really helpful to me, to see all the good stuff they'll contain.

do you have a favorite beef recipe?

 

 

summer gourmet {Florida Food Photography}

so i did a Pinterest cleanse... i knew my body had dragged way back to neglect and it was time to spruce it up. i want to feel good again and eating "clean" is a huge part of that. i needed to feel what "hungry" really feels like; to taste what "real" food really means again. now that i'm through seven days of pure, mostly raw eats, i find i'm actually craving the stuff healthy is made of. and it feels and tastes GOOD! 

last night for dinner we had this:

my mouth's watering just reliving it through a photo.  :)

we had received a treat from a new company called simple and crisp to sample (i've still got their pear and apple crisps to play with), so i wanted to incorporate the slightly bitter, slightly-sour dried orange slices into the recipe.  i found some great looking organic greens, fresh mint and in-season peaches, along with ripe avocado.  we made a spicy-sweet dressing, grilled up some chicken, and dove in.

i love that i have built-in critics taste-testers. there was no criticism this meal.  in fact, after he helped me stage this shot, Little instructed, "tell me when you're ready for me to be in the shot."

 and it was a hit.  in fact, everyone cleaned their plates, went back for seconds, and some even for thirds.  :)

 want the recipe?  click here.

make this!  like the recipe?  leave a comment!  :)

thai-indian fusion chicken soup {paleo soup recipe}

we all battled a nasty cold a few weeks back and i was craving something warming with lots of healing ginger, garlic, and onions.  this concoction grew out of a love for the spices and after i posted a teaser to my facebook page, i was obliged to share the recipe!  enjoy.  :)

Thai-Indian Fusion Chicken Soup

Angela Sackett - March 2012

Ingredients:

3- 4 chicken breasts, cubed

4 stalks celery

Large onion

Three large carrots

Three garlic cloves

One inch ginger, grated

1 carton cherry tomatoes

1 Tbsp olive or coconut oil

Tsp garam masala

Tsp cumin

Tsp coriander

Seasoning blend

Tbsp chili garlic sauce

1 can light coconut milk

32 oz chicken broth

1/4 cup lime juice

2 Tbsp dried coconut

1 lime, quartered

Directions:

Sautee chicken in oil, seasoning to taste.  When cooked through, set aside.  Chop celery, carrots, and onion, and add to pan once chicken has been removed.  Sautee until onion and celery begin to turn translucent, adding garlic and ginger after 3-4 minutes.  Stir in garam masala, cumin, coriander, and seasoning blend and add cherry tomatoes, using the back of a wooden spoon or spatula to "pop" approximately half of the tomatoes; add the chicken back in.  Stir in chili sauce, coconut milk, broth, and lime juice.  Simmer 10-15 minutes and serve in bowls sprinkled with coconut.  Serve with lime quarters so juice can be added to taste.

(Disclaimer: I'm attempting to use my iPhone more for photos, but i won't lie, i'm not the best iPhone shooter.  add to that, this isn't the prettiest dish, and the photos don't sell it.  but trust me on this: if you make it, you'll love it.  it's rich and spicy, hearty and delicious.  leave me a comment and tell me you agree!  :)  )

you know you want some!

enjoy!