It’s been a little while since I’ve been on here. The past few months have been crazy and hard and full of so many changes and so much growth. As I process this past summer, I’m sure I’ll take to writing about how God has moved in my life and my family, so stay tuned. In the meantime, here’s some lighthearted, glorious things: food!! It’s finally September which means it’s almost my favorite season and I’m wringing my hands with anticipation! Now, I’m not one of those people that decorates my house with pumpkins when it’s technically still summer (and sweltering outside). To those of you who do, thank you. I will be living vicariously through you and your Instagram posts, pretending along with you that the air is crisp and smells of campfires. I love playing make-believe! One of the ways I allow myself to play along is through tasty treats. So here are some of my favorite recipes from this past week, including an easy, healthy dinner you’ll want to make tonight!
But first, autumn…
Salted Pumpkin Spice Syrup
Go make this right now. Starbucks can’t touch this.
1/2 c. Brown sugar
1/2 c. Pure maple syrup
1/3 c. Pumpkin puree (I only use Libby)
1 tsp. Cinnamon
1/2 tsp. Nutmeg
1/4 tsp. Ground cloves
1/4 tsp. Sea Salt
1/2 tsp. Vanilla extract
In saucepan, whisk together all ingredients and bring to a simmer for 5 mins, stirring constantly. Remove from heat and pour into mason jar. Let cool and store in refrigerator. Spoon, as desired, into your morning coffee for a mouthful of fall. Or, heat up and drizzle over a decadent vanilla ice cream.
Sunny Side Cup
I’m all about easy breakfasts and it doesn’t get much easier than this. Bonus, it’s easy to store so you’ll have a grab n’ go breakfast for your fam for the whole week!
12 Fresh organic eggs
Breakfast meat of choice (bacon, sausage, ham,nturkey) cooked
Shredded cheese of choice (I love to use smoked gouda)
Salt and pepper
Preheat oven to 350 degrees. In a cupcake pan, place liners in each indention (I made this once without the liners and then spent 45 mins trying to clean out the egg remains. Trust me, use liners). Place the prepared breakfast meat of choice in the bottom of each cup, sprinkle cheese over the top, then crack an egg into each one. Sprinkle with salt, pepper, and fresh parsley. Pop into the oven for 12-15 mins.
This one is from Simply Keto, so it’s obviously Keto, but it’s also Whole30 compliant and easyyyy. Let the crockpot do the work!
1 Onion, chopped, and 1 more for garnish
1 1/2 c. Chicken broth
Juice of 1 lime, a few more for wedges
1 pork shoulder/ Boston butt
Dry Rub: 1 Tbs Garlic powder,
2 tsp. chili powder, salt, cumin
Mix together dry rub and rub onto pork. Place in crockpot. Add all other ingredients and cook on low for 8-10 hours until it shreds easily. Once cooked, shred the pork and place back in its juices for 30 mins. Season with salt and pepper. Preheat the oven to 400 degrees. Spoon out the shredded pork into a pan and place in oven for 15-20 mins until crisp.
Serve in butter lettuce leaves (instead of tortillas) topped with avocado, cilantro, diced onion, and lime wedges.