Yes, this is going to be a cookbook review for a vegan cookbook, The Edgy Veg.
And I know I’m not vegan but I love a vegan cookbook because a lot of the recipes (if you skip the processed ingredients) end up being paleo. Like this kale salad. Totally paleo, full of good stuff, and delicious as is if you are a vegan or, if you’re like me, perfect with a poached egg or a roasted chicken thigh on top.
So last Christmas break, my kids went to our hometown with their dad for, like, 3 weeks. And I didn’t know what to do with myself. So I ended up binge watching just about every video on The Edgy Veg’s youtube channel. Talked a friend into driving me to Whole Foods in Austin (I had no windows on my Jeep and it was very very very cold) and bought a ton of vegan ingredients and then we made, like, 7 recipes from their channel.
This is a sponsored post written by me on behalf of Smithfield.
Tomorrow is December 1.
Are we sure it’s really the last day of November?
Like, sure sure?
Anyway, I’m putting my Christmas tree up today because if I don’t do it now, tomorrow I’ll start the “Well, it’s too late now! Christmas is practically here!” thing and we just won’t have a Christmas tree this year.
Ugh, I’m with you. I’m not ready for today. I meant to get so much done this weekend.
But what did I do?
Got a really awkward sunburn and then watched all of the 3rd season of Young and Hungry.
Productive? Nope. Fun? Yep.
But now that means that I have a ton to do this week. So pizza for dinner!
My current favorite way to do pizza is with naan bread.
How much do you love naan bread? I’m not much of a bread eater but I could eat garlic naan bread after garlic naan bread and never get tired of it.
If you’ve never tried it, it’s kind of like pita bread but softer and without the pocket in the middle. And it has these puffy bubbles on top that make it really, really hard to resist.
So for this Sausage and Kale Naan Pizza, you just cook some turkey sausage with kale and garlic and then pile it on top of naan bread. Then you add some of those cute mozzarella balls on top and broil until the cheese is all melty and delicious.
Seriously easy. I’ve made this several times for lunch the past couple months and it takes me no time at all!
One of my favorite ways to add flavor and a bit of extra protein to a meal is with bacon. There are very few things that bacon doesn’t go well with. Honestly, I can’t even come up with something right now. Bacon works well with all veggies, bacon works with meats, bacon works with ice cream…
I could keep going.
Something I eat pretty much every day is a salad. And every day, without fail, I have bacon on top of my salad. I cycle through several variations of salad depending on my mood and every single one includes at least a slice of bacon.
This was last week’s salad and it was a good one. I use baby kale for the base which is a lot more tender than the curly-looking kale so there’s no need to massage it. It’s perfect as is. If you can’t find the baby kale, just get the regular kale and let it sit in the dressing for a few minutes until it’s softened up.
The kale is tossed with the homemade vinaigrette and then it’s topped with grape tomatoes, blue cheese, sliced hard boiled eggs, diced avocado, and some cooked and crumbled Wright® Brand Bacon.
We are still digging the Wright® Brand Bacon! This bigger, better bacon is a great deal at Walmart and I’ve been picking up a package each time I’ve had to make a grocery run. If you follow me on Instagram, you know that my husband is currently obsessed with deviled eggs – I mean, seriously obsessed. I make a dozen (24 halves) for him every day for lunch.
But anyway, we’re been tearing through some Wright® Brand Bacon because what’s a deviled egg without bacon?
But yes, head to Walmart for a great deal on Wright® Brand Bacon and then put it on top of everything you eat!
This post is part of a social shopper marketing insight campaign with Pollinate Media Group®, All You®, or Real Simple® but all my opinions are my own. #pmedia #SpringintoMeTime http://my-disclosur.es/OBsstV
This is the first of two meatless recipes this week. Things are getting weird.
So how was your weekend? Hopefully fabulous! I stupidly scheduled a vet appointment for Clementine at 7:15 yesterday morning. It’s never a good idea to make an appointment that early on a Sunday. Good news though, we only have this week and then it’s SPRING BREAK. And then the kids may or may not go back to school after that. Still waiting for papers to be signed so we know which day we can get the heck out of here.
Yesterday I also officially started cleaning out the house. It’s amazing how much stuff you accumulate over the years. I found one of those cell phones with the pull out keyboard in our junk drawer – like, how old is that?! Why do we still have it?!
I spent a good portion of the day just filling bags with stuff to either throw away or donate. I’m starting to panic because it just seems like so. much. stuff. and it’s stuff that we’ve just shoved into closets or drawers because we don’t even use it. I need it all out of here!
Aaaaand I started listening to The Life-Changing Magic of Tidying Up while I cleaned. Mostly because I’ve heard that the author talks about your socks needing a vacation. My socks and I are pretty excited to hear all about that.
Today I wanted to talk about my favorite ways to unwind. I inherited the magazine gene from my mom so I loooooove to settle in with a good magazine. And I have different magazines that I use for different occasions. Like, I buy Real Simple® every month specifically to read at kids’ practices or when I’m waiting in the school pick-up. I picked these up at Target earlier in the month and devoured both of them one night. So relaxing.
I also love unwinding in the kitchen. There is nothing better than putting earbuds in, blocking out the rest of the world, and cooking for the fun of it. I love when I have a solid block of a couple hours where I can just cook what I want and then I also love getting the kitchen all cleaned up afterwards.
I pulled this recipe from the March issue of All You® and the roasted cauliflower just drew me in. It’s pasta (recipe calls for penne – I have 7 boxes of weird shaped pasta that need to get used in the next couple weeks) with kale and the roasted cauliflower and then it’s all covered in a cheesy cream sauce. With more cheese on top.
It was so delicious. Roasted cauliflower is just so good. And then you add in two of my faves – kale and Parmesan – and you’ve got a perfect meal!
If you are like me and enjoy magazines, Target has an awesome deal going right now. You save $2 when you buy 2 participating magazines (All You®, Real Simple®, PEOPLE®). No coupon needed! This offer is good until March 28, 2015. While supplies last.
You can also save 15% on select special issue magazines which include PEOPLE® Crimes of Passion, National Geographic® 100 Journeys of a Lifetime, TIME® Mark Twain, LIFE® Lincoln while using the Target Cartwheel app. This offer available until April 7, 2015. While supplies last.