Company Green Beans

 Y'all.  I was missing a key ingredient for my green beans and improvised and came up with an even better version - I love happy accidents!  These are so good we're calling them Company green beans because they are easy to make and a crowd pleaser. Having company over for dinner can be daunting, so keep it simple and stress free!

What you need:

Steam in the bag green beans

2 T minced garlic

"Onion Salt" from Trader Joe's

Lemon

What you do:

1. Steam your green beans in the bag in the microwave for half the time (my HEB brand says 3-4 minutes but I think they're too mushy, so I do it for 2 minutes).  

2.  Meanwhile heat some olive oil in a skillet and then put the steamed green beans in and season with the onion salt to taste (I probably used 2 ish teaspoons).

3.  When the green beans are almost done cooking, add in the garlic and cook one more minute.  

4. Squeeze a lemon over it and serve immediately!

They went great with grilled New York Strip and a baked sweet potato.  Eating clean can be easy and delish!

Let me know if you try it!

Clean Spice Mixes

It's January so many of you are embarking on Whole 30 (bless your hearts), so it's time to read some labels or make your own spice mixes.  It's super easy to make your own and keep gross chemicals out of your family's dinner.

Here are three of my favorites:

Wicked Spatula's Clean Ranch 

I use this on Mississippi Pot Roast which we repurpose a second night for pulled beef tacos - yum!

Homemade Taco Seasoning:

2 T chili powder

1 T cumin

1 T sea salt

1/2 T black pepper

1/2 T paprika

2 t garlic powder

1 t onion powder

1 t dried oregano

1/8 t cayenne (optional)

Keep in an airtight container and use 2 T per pound of meat for recipes. We love this for ground turkey tacos, stuffed bell peppers, or slow cooker chicken tacos.

Clean Chili Seasoning:

12 T chili powder

3 T garlic powder

3 T cumin

2 T onion powder

1 ½  T sea salt

2 t paprika

2 t dried minced onion

1 t pepper

Pour into a Mason jar and shake til combined. Use 3-4 T per 2 lbs of ground beef for chili.

Now, reconsider Whole 30 and jump into my FASTer Way group starting TOMORROW.  We will eat rice and beans and peanuts (plus lots of other stuff) because I don't want to live in a world without any of that.  Check it out here:

 https://www.fasterwaycoach.com/#robinince

My email subscribers will be receiving my leftover guide in their inboxes today for easy, clean meal prep for the new year.  Subscribe here:

https://mailchi.mp/6fa9c696734d/fasterwaywithrobin

Happy 2022!

XO,

Robin

Cooking Seasonally: December

Lots of produce goodness in season this December and Brussels Sprouts are at the top of my list. They are my favorite vegetable hands down.

 Fun fact: Brussels sprouts are the only craving I had during any of my pregnancies.  

For the whole December guide join my email list: https://mailchi.mp/6fa9c696734d/fasterwaywithrobin 

Here are 3 of my favorite ways to serve them:

Easy: Carrabbas Style

What you need:

4 pieces of sugar free bacon

Brussels sprouts

Lemon

What you do:

1. Preheat your oven to 350 degrees

2. Cook your bacon in a dutch oven and reserve

3. Wash and halve your Brussels sprouts

4. Crank up the heat and stir fry your Brussels Sprouts in the bacon grease until they get a little char 

5. Put the lid on and pop in the oven for 5-10 minutes or until they are as soft as you prefer.

6. In a separate bowl, toss Brussels sprouts and crunched up the bacon; squeeze a lemon over them, stir and serve immediately.

Easier: Stir Fried

What you need:

Extra virgin olive oil (EVOO)

Brussels Sprouts

Minced garlic

Garlic salt

What you do:

1. Heat the pan on high heat, add the EVOO and let it get shimmery.

2. Wash and halve your Brussels sprouts

3. Add your Brussels sprouts being careful of splattering oil and sprinkle with garlic salt.  Adjust the temp as necessary to get a good char but not burn.  Cook until desired softness stirring constantly. Add in the garlic for the last minute being careful not to burn it.

Easiest: Roasted and tossed with balsamic reduction

What you need:

Brussels Sprouts

Balsamic Vinegar

What you do:

1. Preheat oven to 400 degrees F.

2. Wash and halve your Brussels sprouts

3. Roast until desired doneness and make reduction while roasting ( bring 1 cup of balsamic vinegar to a gentle boil, reduce heat to simmer. Stir frequently - it's done when it's reduced and coats your spoon.)

4. Toss roasted Brussels sprouts in sauce and serve

What's your favorite Brussels sprouts recipe?  I'm looking for a good one with pomegranate seeds!

{Cooking Seasonally} Kale Edition

I'm starting a new series to post our favorite recipes by season called Cooking Seasonally!

We're fighting for our best health by being proactive about our diets.  Gut health is a huge way to boost immunity, and to make eating our fruit and veg more fun, we focus on eating seasonally.  This gives our kids a wide variety of produce to try and makes it special since we look forward to what's in season. I love sharing this tradition around the table as we learn to try a wider variety of fresh produce.

November has some of our favorites (apples, broccoli, pears, cabbage, and kale to name a few) - want the whole list?  Sign up for my Newsletter: https://mailchi.mp/6fa9c696734d/fasterwaywithrobin

Here are two of our favorite kale recipes:

Kale Salad from Urban Organic Gardener - we also add in other seasonal veg (here we have shredded carrots and broccoli)

Tuscan Bean Soup:

What you need:

2 lbs lean turkey breakfast sausage (mild Jennie-O)

1 c shredded carrots

6 stalks celery, chopped

1/2 c onion, diced

4 cloves garlic, minced

2 cans of cannellini beans with liquid 

6 c chicken broth

2 c kale

Brown Rice Pasta Spirals (Tinkyada)

What you do:

1. Simultaneously brown meat in large pot (reserve on a plate) and in a separate pot, cook pasta according to directions.

2. Add veg to meat pot at med-hi heat, stir to saute and then lower heat and cover with lid for ~5 minutes or until veg starts to soften. Add in garlic and cook 1 minute more.

3. Add in meat, beans, stock and bring to a boil then simmer.  Add in pasta and kale a few minutes before you are ready to serve.

This is such a clean and cozy crowd pleaser and tastes amazing as leftovers.  You could sub leftover turkey for the sausage after Thanksgiving!

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Savory Pumpkin Chili

I've been working on developing a yummy pumpkin chili, and this one is a winner!  I don't prefer sweet chili and this recipe, despite its sweet ingredients, comes out rich and savory.  It's got a little kick but can be easily adjusted by decreasing the cayenne so that it's not too hot for the kiddos.

What you need:

1 lb grass fed ground beef

1/2 c onion, diced

4 large cloves of garlic, minced

1 - 15 oz can pumpkin 

1 - 15 oz can red kidney beans

1 - 29 oz can petite diced tomatoes

1 c chicken broth (I use Central Market's brand because it's gluten free)

2 T chili powder

1 T Cocoa + Espresso powder (I used CocoaX brand)

1 1/2 t cinnamon

3 t ground cumin

2 t kosher salt

1/2 t black pepper

1/2 or 1/4 t cayenne depending on preference

Garnish: diced red onion, avocado and cilantro

What to do:

1. In a large pot, add 1-2 T olive oil and saute your onions for about 4 minutes and then add minced garlic for the last minute.  

2. Add beef to the pot and brown, breaking it up as you cook.  Drain the fat once no pink remains in the beef.

3. Add all other ingredients and stir until smooth.  Simmer for 30 minutes (stir occasionally).

4. Garnish and enjoy!

Building a Summer Buddha Bowl + Summer Dip Guide

 I don't know about y'all but I'm happiest in the summer, when I can pull ready made sides out of the refrigerator and leave Taylor to man the grill.  Check out our favorite dips that are perfect accompaniments for building a summer buddha bowl.  I make up some quinoa and our favorite dips ahead of time ahead of time and everyone can build their bowls how they like. 

Add protein, quinoa, massaged kale (Mix 1 cup of kale  with 1/4 T olive oil and a dash of sea salt and massage it down), and your favorite dip from my Summer Dip guide. Top with salsa.

Here is our favorite salsa recipe:

2 roma tomatoes

1 can diced tomatoes, drained

1/2 of a small purple onion

1 jalapeno, seeded to desired hotness 

1/2 bunch of cilantro (pull off from the long stems but no need to pull off every leaf since it's going in the blender)

1 t cumin

1 t sea salt

1 dash garlic salt

1 or 2 shakes of Tabasco

Throw in the blender until combined but not soupy. Eat with good tortilla chips or top your taco salad or Mexican buddha bowl.

And click here to sign up for my FASTer Way Newsletter.  I'll be sending out My Summer Dip Guide later this week!

https://mailchi.mp/6fa9c696734d/fasterwaywithrobin

Monday Meal Planning : Mississippi Pot Roast 2 Ways

 Y'all know I am alllllll about making my leftovers work for me.  Here is a killer combination that will keep you out of the kitchen and in the pool!

Night #1:

Slow Cooker {Clean} Mississippi Pot Roast with Roasted Red Potatoes

Throw your chuck roast in your slow cooker, add 2 1/2 T of Wicked Spatula's Clean Ranch Packet to keep it dairy free, a jar of pepperoncinis, a cup or 2 of water so that the bottom is covered in liquid and there is enough moisture so that the meat doesn't burn.  Cook on low for 6-8 hours (until beef is cooked through and easy to shred with two forks.

While this is cooking, marinate your red onion for tomorrow's tacos by cutting up red onion, covering with red wine vinegar and a sprinkle of oregano.  Cover and store in fridge for tomorrow.

Serve pot roast with a side of red potatoes and a salad.

Baked red potatoes:

Preheat oven to 400 degrees F

Prep rimmed cookie sheet by covering with foil.

In a large ziplock place quartered potatoes, a drizzle of olive oil, a T of the ranch seasoning, zip bag and mix ingredients together.

Pour bag contents in an even layer on the cookie sheet and bake for ~40 minutes or until fork tender.

Night #2:

Pulled Beef Tacos with Marinated Red Onion

Reheat leftover beef, top tortillas with beef, marinated red onions, and drizzle with sriracha aioli

Sriracha Aioli:

1/4 c clean mayo (we use Primal Kitchen)

1 T sriracha