Tonight’s dinner from Blue Apron was Roasted Turkey & Farro-Endive Salad with Brown Butter Apple Compote. Oh My Sweet Goodness! It was Absolutely Scrumptious! Prepped, prepared and served in 35 minutes. Farm fresh ingredients delivered straight to my door to prepare gourmet meals! Nothing ordinary or boring about these healthy meals! 🍽
Check out the link below to start your “cheffing it up” journey!
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Tonight’s dinner was a “throw it together meal” with no recipe so here’s what I came up with in my kitchen with a little help from Meat The Butchers.
I started with deboned and tenderized pork cutlets, antibiotic and hormone free.
I crushed raw pecans with the rolling pin and added gluten free flour. I sprinkled the cutlets with salt and pepper and rolled them in the pecan flour mix, put them on a baking sheet and oven roasted in avocado oil for 25 minutes at 425.
The sweet potatoes were also coated in avocado oil and tossed in a ziplock bag with the pecan and flour coating. For my veggie dish I oven steamed broccoli, onions, garlic and sprinkled with a key lime citrus sea salt seasoning. Lastly I topped the organic pork with an absolutely delicious organic Asian Pear Chutney. OMG! ‘‘Twas Yummy!
Total prep and cooking time was about 40 minutes.
Meet me in my upcoming Refreshment & Nourishment
video series and join me at my Privy to Sweet Reason website for all kinds of good stuff! 👇🏽
http://www.privytosweetreason.life
Get your 20% at Meat The Butchers!
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I thought I was eating at a gourmet restaurant tonight until I realized that I still had to do the dishes! Hahaha! 😂🤣
OMG! This meal was scrumptious!!! 😋
Blue Apron did it again! 💚
Dinner tonight was Sheet Pan Deviled Chicken with Sweet Potatoes and Collard Greens. So far I think this meal is our favorite! We will definitely enjoy this recipe often.
The best part… My dollars 💵 are not going to big chain stores, with produce picked too early because they have to sit on truck after truck for weeks or months before they hit the store shelves. My money is going to small contracted farmers that vow to grow good, healthy, quality, pure food. No GMO’s, hormones or antibiotics.
My meals are delivered fresh right to my doorstep with everything I need to prepare them. And they are delicious every time!
Click the link below if you are ready to start your Blue Apron experience too. You’ll be thrilled when it arrives to your table! 🍽
(Remodeling is almost complete, we will be cooking together “Live” again soon) 😉
Blue Apron – Give the Gift of Cooking
Dinner tonight was chicken breast tossed in herbs and spices and seared in avocado oil with a side dish of sprialized butternut squash lightly seared and tossed in avocado oil. Drizzle with a blend of butter, cinnamon and honey glaze to taste. No need for a recipe and takes less than 30 minutes to prepare. You don’t have to be a chef to prepare this and your family will love it! Quite Delicious!
Let’s Eat! 🍽
~ Blessings, Dr. Kimberly Kaye Fogel
Have you wanted to learn how to brew Kombucha but are a little afraid of getting started? I certainly was! I feared that I might kill the poor little live guy so I held back from trying for quite some time and then one day I just got tired of spending $60 a week on my favorite brand so I got online and dove in. My first batch was superb and I’ve been a diehard and dedicated Kombucha brewer and connoisseur ever since. What once cost me nearly $5 a 14 oz bottle now costs me about 30 cents a quart and it tastes even better than my once favorite brand. I can make any variety and flavor combination that I desire as well, so its fun experimenting.
I will be posting a few videos in the near future on how to brew a successful gallon of Kombucha, it’s really quite easy, as fearful as I was I realized soon that the scobies (live cultures) are not as fragile as one might think, even the babies are pretty darn hearty. My first time that I created a baby, you would have thought that there was a new born human baby in the house to care for. I tip toed through the kitchen carrying it ever so gently as I laid it down in its dark cupboard resting area as if I was putting it in its crib to go nigh-night. I soon got over that as I realized just how tough and magnificent they really are.
So your homework is to get your Kombucha Kit and a 100% juice of your choice depending on what flavor you’d like to add to your batch when it’s finished. Grab some mason jars as well because once you make your first batch I know you will want to turn right around and make a second so you will need to free up your gallon jar that comes in your kit. I make typically 3-4 gallons at a time about every 8-10 days. I don’t ever want to run out. lol
The link provided below is a great kit to get you started on the road to Kombucha brewing!
We will touch not only on the “How To” of making Kombucha but also the health benefits as well in the upcoming videos.
Feel free to email me when you have your kit and you’re ready to start and meet/friend me on Facebook at either Kimberly Kaye Fogel, Privy to Sweet Reason or Discovering Wellness. The videos will be live and posted on all three pages.
~ Blessings, Dr. Kimberly Kaye Fogel
🎁🎄☃️🌟
Friends get 20% Off now! 👇🏽
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If you’re like most shoppers, you know that fresh meat is better than frozen and free range is better than industrial farming. But you may not know why. So let’s take a look at the reasons why freezing harms protein.
Why is Fresh Cut Meat the healthiest choice?
It’s a simple matter of science. When you freeze meats, ice crystals form, tearing apart cell walls, this is especially true during slow freezing.
Freezing damages the meat’s texture, reduces its flavor profile, and destroys natural juices, which leak out during the thawing process from damaged cellular walls inside the meat.
*Most grocers freeze meat, robbing it of flavor, texture and juices
*Freezing harms meat flavor by altering protein’s tissue structure
*Freezing changes protein texture because ice crystals tear apart cell walls
*Frozen meat can become burned so you have to keep an eye on them.
*Thawing makes juices seep out because ice crystals rupture cell walls. Plus, defrosting frozen meats takes time, energy and know-how.
And there’s no way you can tell how old meat is when you buy it.
What’s more, you need to closely monitor frozen meats for spoilage. You can’t leave them in the freezer too long or they become watery, limp, and tasteless, as you’ve probably experienced, that’s the dreaded “freezer burn” which makes meats taste bland and unappetizing.
This is how Meat the Butchers is different…
We only offer always fresh, never frozen proteins delivered straight to your door anywhere in the U.S. Choose From Prime Beef, All Natural Pork & Lamb Cuts to Wild Caught Seafood; we have it all! Most importantly, nothing to rob your meats of their flavor, nutrients or texture.
Check out “Meat The Butcher” here! 👇🏽
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