As you know, I am no self-proclaimed food blogger, but I do LOVE food...I LOVE my food blogger friends, who bring me food...I obviously LOVE to support these friends...and I LOVE to share their recipes with all of you, because who doesn't want meals that are simple, fresh, delicious, and perfect for Spring and Summer?!?! Meet my good friend Valerie of Thyme and Joy.
Valerie is a personal natural foods chef that bridges the gap between being healthy eating and busy lives by providing simple healthy meals that taste delicious to you and your family. On her site, you'll find musings on healthy living as well as whole food recipes for everyday life. And did I mention she is a Jersey girl too? Us Northeasters always find each other and I am so excited to have met her, work with her, and have another lady in my tribe who not only supports my endeavors but is always there for me when I need to "Take A Moment".
Make sure to learn more about Valerie and then try out one of these recipes. ENJOY!
- 4 slices Sugar-Free Bacon cooked + chopped
- 1/2 pound Brussels Sprouts shredded
- 1/2 cup Broccoli Slaw
- 1 bunch Lacinato Kale cut into bite-sized pieces
- 1/2 pint Cherry Tomato quartered
- 1/3 cup One Minute Mayo or Ranch Dressing
- 1/2 tsp Garlic Powder
- salt & pepper to taste
- Add everything to a large bowl except bacon and tomatoes. Massage all vegetables until broken down and soft.
- Toss in bacon and tomato and serve immediately.
- 1 large Sweet potato
- 3oz Prosciutto sliced
- 1 dozen Eggs
- 1 Red Bell Pepper
- 1/2 Red Onion
- 3 stalks Green onion
- 1.5 tsp Salt
- 1/2 tsp Black Pepper
- 1 tsp Onion Powder
- 1 tbsp Avocado or Olive Oil
- Preheat your oven to 375. Grease a 9X10 deep baking pan with avocado or olive oil.
- Thinly slice your sweet potato using a mandolin or very sharp knife. Slices should be 1/4-1/8" thick. Layer the slices overlapping on the bottom of the pan evenly to create the bottom crust. Once layered, put in oven for 25 minutes or until potatoes are 80% cooked through.
- Slice up your bell pepper into thin strips along with your red onion. Heat a skillet to medium heat, add 1 tbsp olive or avocado oil and saute onion and pepper for about 5-6 minutes making sure to soften but not fully cook through.
- While you wait for your pepper and onion to cool down, crack one dozen eggs into a large bowl and whisk until blended together. Tear up prosciutto into bite sized pieces and add to egg mixture along with thinly sliced green onion. Then add your pepper and red onion mixture to egg bowl and stir until fully combined.
- Take potato crust pan out of oven and pour egg mixture right on top making sure you distribute the vegetable mixture evenly. Egg mixture will go under the crust and in between layers and this is ok!
- Bake Frittatta for 25-30 minutes or until middle is firm. Let cool and slice into 6-8 pieces.
- 3 pounds Pork butt or shoulder
- 1 bunch cilantro, chopped save some for garnish
- 10 cloves garlic keep whole
- 1 tbsp avocado oil or bacon fat
- 1/3 cup lime juice
- 1/2 cup Saucy Lips Zesty Cilantro Sauce
- 1 piece orange, juiced
- salt and pepper to taste
- 1 cup water
- Cut your roast into equal pieces and make slits in each one to stuff garlic in. Coat with salt and pepper.
- Add oil to the instant pot and turn on saute function.
- Add pork pieces in a single layer to the instant pot and let pork pieces cook for about 5 minutes flipping once. Add 1 cup of water to instant pot.
- Add 1/2 bunch of chopped cilantro to instant pot sprinkling evenly. Add lime and orange juice. Drizzle 1/2 cup of saucy lips on top of pork.
- Cover instant pot and put on manual high pressure for 90 minutes.
- Once instant pot is finished cooking, pull out meat and discard any large fat pieces. Shred the meat and put it on a baking sheet in a single layer.
- Broil on high until crispy and top with salsa, tomato, onion, cilantro and sauce.
Which recipe are you going to make first?