Tag Archives: easy

spicy thai marinated skirt steak tacos with avocado {paleo}

It’s the week of Cinco de Mayo which means… TACOS at our house (I bet I’m not the only one 😉!) More specifically we’ve been enjoying these spicy thai marinated skirt steak tacos with avocado. So satisfying and so loaded with delicious flavor!

Spicy thai marinated skirt steak tacos and avocado are super bold and umami packed paleo friendly tacos that are super versatile and easy to make!

Beyond it being Cinco de Mayo, it also happens to be the week of my sweetie’s birthday, and his love of Mexican food and the fact that it falls around Cinco de Mayo usually means mexican themed eats for his party.

So this last weekend while we celebrated there were tacos and a chopped salad with cilantro chipotle ranch. We drank lots of these margaritas from last week’s post, devoured a giant bowl of guacamole and dove head first into some mega spicy aguachile – a dish that I discovered on my recent trip to Mexico. It’s basically a super spicy, cilantro loaded shrimp ceviche. When I tried it for the first time I almost did a backflip! It was so good I’m seriously considering sharing my recipe for it with you here soon.

But I’m totally getting ahead of myself. Back to these spicy thai marinated skirt steak tacos with avocado!

Spicy thai marinated skirt steak tacos and avocado are super bold and umami packed paleo friendly tacos that are super versatile and easy to make! Spicy thai marinated skirt steak tacos and avocado are super bold and umami packed paleo friendly tacos that are super versatile and easy to make!

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kombucha rose and fresh citrus margarita

Well Mexico has totally rubbed off on my kitchen agenda and I’m kind of loving it. I mean, without a week in Mexico I’m not sure we would be talking about kombucha rose and fresh citrus margaritas!!!

Kombucha rose and fresh citrus margaritas! Can a margarita be both delicious AND good for you? I think these prove that yes, they totally can.

And just in time for Cinco de Mayo 😛

Currently I’m sitting in my favorite little sunny coffee shop where I find I’m always the most productive (isn’t it strange how sometimes where you work affects how you work? I kinda love it), and I just finished editing these pictures. I was so deep into getting the kombucha pour shots looking just right, (and was obviously thinking about how delicious these margaritas were) that when I took a sip of my iced almond milk chai latte I totally expected it to be a margarita 🙂 Coffee shop margs? Maybe I’m onto something… 

  Kombucha rose and fresh citrus margaritas! Can a margarita be both delicious AND good for you? I think these prove that yes, they totally can.

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charred purple sprouting broccoli with caper basil tahini sauce {paleo + vegan)

I can never stay away from roasted vegetables for very long. And this time, I found some very pretty spring purple sprouting broccoli to roast and drizzle with a caper basil tahini sauce! And after a week in Mexico eating (and let’s be honest, drinking) ALL THE THINGS I’m pretty pumped to be sharing this healthy deliciousness with you.

Charred purple sprouting broccoli with caper basil tahini sauce is a simple spring vegetable recipe with purple sprouting broccoli and an easy to make tahini sauce that's elevated with garlic, lemon, capers and basil, topped with some toasted sunflower seeds for crunch.

Purple sprouting broccoli just happened to be that one piece of sweet spring produce that I discovered on my latest trip to the grocery store, but if you’re local market shelves aren’t stocking this pretty veg don’t fret! You can easily substitute broccolini or regular broccoli. But if you DO see it at the store I bet you’ll wanna grab some, too.

I mean LOOK at that gorgeous color.

Charred purple sprouting broccoli with caper basil tahini sauce is a simple spring vegetable recipe with purple sprouting broccoli and an easy to make tahini sauce that's elevated with garlic, lemon, capers and basil, topped with some toasted sunflower seeds for crunch.

I love broccoli, but when broccoli is purple it’s a whole other level of love.

Like can’t keep my hands off it love.

Charred purple sprouting broccoli with caper basil tahini sauce is a simple spring vegetable recipe with purple sprouting broccoli and an easy to make tahini sauce that's elevated with garlic, lemon, capers and basil, topped with some toasted sunflower seeds for crunch.And on top of being beautiful, it has a really spectacular flavor as well. It’s quite sweet and incredibly tender, with all the charming complexity of broccoli that we love. And actually a closer relative to romanesco than broccoli, oddly enough. but comes into season a bit earlier than either.

Which makes it the PERFECT candidate for a vitamin packed spring roasting indulgence.

Charred to perfection and drizzled with CAPER BASIL TAHINI SAUCE and we’re talking some seriously amazing stuff, you guys.

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