Low Carb Cheesy Jalapeño Biscuits This new recipe was a great addition to our southwest grilled tri tip tonight. It’s primal and keto friendly which makes it even better! I am so looking forward to seeing what else I can do with these guys! Find the recipe here: http://athlete.io/5688/ultra-low-carb-cheesy-jalapeno-biscuits/
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Low Carb Cheesy Jalapeño Biscuits

This new recipe was a great addition to our southwest grilled tri tip tonight. It’s primal and keto friendly which makes it even better! I am so looking forward to seeing what else I can do with these guys!

Find the recipe here: http://athlete.io/5688/ultra-low-carb-cheesy-jalapeno-biscuits/

Grilled Steak and Oven Roasted Asparagus w\Parmesean Cheese This was a quick and easy dinner to throw together after getting home from the gym. Just throw the asparagus in the oven coated in olive oil and a sprinkle of salt and pepper while your steaks cook. When the steaks are done, pull the asparagus out, sprinkle some parmesean cheese on top and put back in the broiler for a few minutes. Delish!
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Grilled Steak and Oven Roasted Asparagus w\Parmesean Cheese

This was a quick and easy dinner to throw together after getting home from the gym. Just throw the asparagus in the oven coated in olive oil and a sprinkle of salt and pepper while your steaks cook. When the steaks are done, pull the asparagus out, sprinkle some parmesean cheese on top and put back in the broiler for a few minutes. Delish!

“Burrito Bowls” Cooking up ground beef with our homemade taco seasoning is a great way to always have something delicious on hand and keep us from eating out when we are hungry and short on time. We tried it earlier this week as lettuce tacos but they proved to be pretty messy so we turned it into our own version of burrito bowls! Ingredients: Ground Beef w/Taco Seasoning Lettuce Shredded Sharp Cheese Sour Cream Salsa
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“Burrito Bowls”

Cooking up ground beef with our homemade taco seasoning is a great way to always have something delicious on hand and keep us from eating out when we are hungry and short on time. We tried it earlier this week as lettuce tacos but they proved to be pretty messy so we turned it into our own version of burrito bowls!

Ingredients:
Ground Beef w/Taco Seasoning
Lettuce
Shredded Sharp Cheese
Sour Cream
Salsa

Today’s lunch. Quinoa veggie fried rice with chicken.  http://damndelicious.tumblr.com/post/33882952382/quinoa-veggie-fried-rice-and-a-giveaway-giveaway So, we have altered this recipe slightly. The first and most obvious is the addition of chicken. Here we used chicken thighs and one left over chicken breast. I cut them into strips and marinade them for about an hour. The chicken marinade is: 3tsp Potato Starch 3tbsp Liquid Aminos 5 cloves minced garlic 1 tsp toasted sesame oil 3 tsp rice wine vinegar Next I did all the prep work for the main dish so that when it came time to cook it I could simply dump what I needed in piece by piece. Rochelle can attest that I am very big on “mise en place” and as such have to make sure all my ducks are in a row before I cook.  The only other alteration I make in this dish is I add rice wine vinegar to the finished product as well as more liquid aminos. The rice wine vinegar is a common addition to many Asian inspired dishes. When mixed with soy sauce (Liquid Aminos or Tamari free soy sauce for us paleo-ites) you get the flavor of pot sticker sauce and I absolutely love that flavor.  The best thing about this dish other than how delicious it is to eat is that it doesn’t take much cook time and it makes a ton of food. Also, it’s a great breakfast as Rochelle found out today when I heated a dish up and topped it with a sunny side up egg! Bon apetit Kyle   
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Today’s lunch. Quinoa veggie fried rice with chicken. 

http://damndelicious.tumblr.com/post/33882952382/quinoa-veggie-fried-rice-and-a-giveaway-giveaway

So, we have altered this recipe slightly. The first and most obvious is the addition of chicken. Here we used chicken thighs and one left over chicken breast. I cut them into strips and marinade them for about an hour.
The chicken marinade is:
3tsp Potato Starch
3tbsp Liquid Aminos
5 cloves minced garlic
1 tsp toasted sesame oil
3 tsp rice wine vinegar

Next I did all the prep work for the main dish so that when it came time to cook it I could simply dump what I needed in piece by piece. Rochelle can attest that I am very big on “mise en place” and as such have to make sure all my ducks are in a row before I cook. 

The only other alteration I make in this dish is I add rice wine vinegar to the finished product as well as more liquid aminos. The rice wine vinegar is a common addition to many Asian inspired dishes. When mixed with soy sauce (Liquid Aminos or Tamari free soy sauce for us paleo-ites) you get the flavor of pot sticker sauce and I absolutely love that flavor. 

The best thing about this dish other than how delicious it is to eat is that it doesn’t take much cook time and it makes a ton of food. Also, it’s a great breakfast as Rochelle found out today when I heated a dish up and topped it with a sunny side up egg!

Bon apetit

Kyle 
 

Banh Mi Salad Thanks to Mr. Sisson once again for a wonderful dinner! We tried his Banh Mi Salad tonight and absolutely loved it!! Kyle and I have been on the hunt for the best Banh Mi in town and have unfortunately been quite disappointed. This recipe was perfect because not only did it encompass all of the flavors we have been looking for (and perfectly balanced at that!) but it was also bread free! A good Banh Mi should have a spicy, tangy and cool flavor profile. When you take a bite, your mouth should feel warmth but also be cooled so that you can taste all of the flavors as they build with each bite. I absolutely loved it and can’t wait for my lunchtime leftovers tomorrow!! Find the recipe here: http://www.marksdailyapple.com/banh-mi-salad/
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Banh Mi Salad

Thanks to Mr. Sisson once again for a wonderful dinner! We tried his Banh Mi Salad tonight and absolutely loved it!! Kyle and I have been on the hunt for the best Banh Mi in town and have unfortunately been quite disappointed. This recipe was perfect because not only did it encompass all of the flavors we have been looking for (and perfectly balanced at that!) but it was also bread free! A good Banh Mi should have a spicy, tangy and cool flavor profile. When you take a bite, your mouth should feel warmth but also be cooled so that you can taste all of the flavors as they build with each bite. I absolutely loved it and can’t wait for my lunchtime leftovers tomorrow!!

Find the recipe here: http://www.marksdailyapple.com/banh-mi-salad/