Category: Dinner

Beef & Brussels Bowl

2/25/2016

It's not uncommon for me to grocery shop on Sunday with a grand meal plan for the week, only to get super busy and switch direction, in the name of sanity. It's just what happens with kids, right Moms?!

I had a fabulous Shepherd's Pie with cauliflower topping in mind for ground beef one week. But, alas, two and four year olds know no boundaries so peeling away from them for 15 minutes to whip up a cauliflower mash? Taking out the food processor and making more dishes to clean later? No, thanks!

The cauliflower got my typical veggie treatment, a quick roast in the oven with some evoo, s+p (which should be any mom's staple in my opinion). Easy to assemble and the oven does all the work!

Late that same week, I was left with a lonely package of ground beef, a bag of brussels sprouts that were never used and two ripe avocados. I thought, "Why not just throw it all together?"...that's when the Beef & Brussels Bowl was born (with is now a family favorite!). These flavors work really well together and this takes all but 10 minutes to prepare.

What You'll Need (2 servings):
1/2 lb. of brussels sprouts
2 avocados
1/2 lb. of ground beef
1 tsp. paprika
1 tsp. cumin
1/2 tsp. chili powder
Juice of one lime
1 tsp. celery seed
A few shakes of tabasco
1/4 c. jarred salsa
s+p
extra virgin olive oil

To Prepare:
Trim brussel sprouts by cutting off the stem and peeling off one layer of outer leaves. Cut each in half. Heat 1-2 tsp. of evoo in a skillet or pan over medium-high heat. Add brussels sprouts and season with s+p. Brown the brussels sprouts for several minutes, turning periodically. Lower heat to med-low and cover pan. Cook for 5-7 minutes until brussel sprouts are cooked through. Remove from pan.

Add 1 tsp. of evoo into the same pan and add ground beef. Season with paprika, cumin, chili powder and s+p and break up with a wooden spoon as it browns. When browned, remove from pan.

Cut avocados in half and remove the seed from each. Scrape avocado from skin and place in a bowl. Add fresh lime juice, celery seed, s+p, a few shakes of tabasco and mix.

Layer bowl together starting with beef, then brussels sprouts and finally, topped with guacamole and salsa. Enjoy!

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The Wild Salmon That My Kids Ate.

2/2/2016

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I was out to a girls night on Friday and one of my friends said "I'd die to have my kids eat like yours do!" and it reminded me to share this trick with you. Because, it's not always as if my kids really want to eat what I serve them, and there are plenty of nights where we battle, but I choose to trick them first. :)

When I put a meal in front of my kids, before they can even reject it, I start feeding them bites. Like, I walk over to them with the plate and a forkful of the meal. Before they can even size up the dish and reject it. Even my four year old. Of course, I know I could be encouraging him to eat things on his own and he certainly does, but usually only those things that any kid would willingly shovel into his mouth, like pizza and cookies. There was a time when I would fight the good fight and encourage him to eat on his own, but of course the power struggle ensued and he'd resist even eating pizza because I wanted him too. Ah, does it get any easier?!

Almost always, when I get the first bite in their mouth, they are pleased. I've mastered my kids and what flavors will get them to eat something, if not willingly, at least passively in anticipation of their treat afterward. Sometimes, parents, that's the best we can do.

This salmon dinner was a winner by far. It took me all of 15 minutes to prepare and cook and the entire family inhaled it. To the point where my 2 year old was begging for bites even AFTER he had finished his dessert.

This may be the shortest post in the history of posts because here's the simplicity of it:

Pre-heat an oven to 400 degrees, lay salmon skin down on an aluminum lined baking sheet
Season salmon with salt and pepper, drizzle with a little organic honey and smear with whole grain mustard.
Create a pocket with the tin foil by folding it up over the salmon and sealing it.
Then, dress asparagus with salt and pepper, sprinkle with a little parmesan cheese and bake in the oven at the same time as the salmon.
Cook both for about 10-12 minutes until the salmon is light pink. Serve the salmon on a bed of arugula.

Bonus points if you serve with some sweet potato fries (we love Alexia Foods brand)!

ENJOY!

-Jess

Kid Approved Salmon Recipe | Jessica Oar | Be PowerFULL | Fitness and Nutrition Coach

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Beef & Brussels Bowl

The Wild Salmon That My Kids Ate.

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