My latest obsession

Hey there strangers!  I’ve been a terrible host lately, not posting any great new recipes for you to feast your eyes (and tummies) on.  What can I say…life got busy!  Mr. Carnivore is training to run Hood to Coast so my life has been about working around his running schedule and whipping him up tons of food to keep up his energy all while managing 2 bakeries(with the big boss out of town) and keeping a two and a half year old entertained.  Needless to say, my house is a disaster and I don’t look my best…there are new gray hairs sprouting by the second! I will share a few links to recipes that have been rocking my world lately though:

Lentil Cauliflower Salad

Chickpea Feta and Parsley Salad

Kale and Black Bean Burritos

Hoisin Pork with Rice Noodles

Anyways, these are our family faves lately that have been getting RAVE reviews!  My Carnivore has discovered that he really doesn’t mind a vegetarian dinner a few times a week…I may be in danger of needing to find a new nickname for him!! His faves are those Kale and Black Bean burritos from Cookie and Kate. So I hope that while I haven’t been able to take many photo’s of my own food and blog about those that these links can keep your pallet satisfied for a few weeks until this Summer madness is OVER!

Oh ans here is a link to the granola bars I’ve been cranking our for Mr. Carnivore to fuel his mid morning and late afternoon snack attacks!  Super easy and delicious.

Coconut Quinoa Granola Bars

I don’t use chocolate chips in these when I make them because I can’t stand chocolate and peanut butter together….shoot now I’ve done it!  I spilled the beans! You’re going to stop reading my blog now that you’ve found out my dark secret.  It’s true, chocolate and peanut butter just does not appeal to me, it’s too rich. Well now you know and you can decide if we can still be friends.  I just opt for dried fruit instead of the chips and they are GREAT!  Sometimes I can even squirrel a few away for myself before Mr. Carnivore steals them all away.

So that’s my life for now.  I hope you enjoy the recipe links and try a few of the recipes, they are ALL great but my advice..start with the cauliflower salad and the kale burritos.  Simple, cheap, full of flavor and nutrients… you can’t really go wrong.

Until we meet again.


Fool your friends “fancy” taco’s

Do you ever have those weeks that just draaaaaag on? One of life’s worst tricks, when you’re sure it’s Friday but it’s really only Thursday.  I had a customer at work enlighten me a few weeks ago with a funny little acronym….. SHIT (Shoot Honey It’s Thursday).  So appropriate this week!  Maybe it was the 4 day exercise challenge I gave myself, or maybe it was working 5 whole days after 2 weeks of 4 day work weeks…or maybe it’s because I’m a working mama with an energetic 2 year old! Either way I needed an easy, yet delicious dinner to fit the bill tonight to make up for forgetting to make our usual Friday night pizza dough.

This recipe is a family fave around our house, it’s simple, inexpensive, and oh so tasty.  With a few simple ingredients you can create a delicious masterpiece that will have your taste buds raving, and your friends and family fooled!

The ingredients line up.


Family Style Pork Taco’s with Lime Cilantro Cabbage slaw

aka Taco’s al Pastor ~ 4 servings

adapted from Food & Wine magazine

1  1/2 TBSP Chile Powder

1 tsp kosher salt

1/2 tsp oregano

1/4 tsp cumin

1/8 tsp freshly ground pepper

pinch of cinnamon

pinch of allspice

1 1/2 # pork tenderloin or pork sirlion tip roast (ground pork, or turkey would work in a pinch)

1 medium white or yellow onion, chopped

2 TBSP cider vinegar

2 TBSP minced cilantro

3 TBSP olive oil

1 cup shredded mozzarella

Sixteen warmed 6-8 inch flour or corn tortillas

Mashed avocado, salsa, sour cream and lime wedges for serving (optional)

In a small bowl mix the first 7 ingredients

Chop pork loin and onion into large pieces. Pulse in food processor until roughly chopped into medium size pieces


Heat 3 TBSP olive oil in a heavy bottomed skillet or dutch oven over medium high heat, once hot add pork and onion mixture


Sprinkle spice mixture assembled in step 1 on top of the meat and brown. You don’t want to over cook the pork, be careful and brown just until cooked through.  Finish with the 2 TBSP apple cider vinegar and 5 TBSP minced cilantro.

Heat tortillas at 400’F, I usually just toss them on the oven rack for about 3-5 min right before serving.

Assemble taco’s and top with mozzarella, avocado, Lime Cilantro Cabbage slaw and any other optional toppings you see fit.


Lime Cilantro Cabbage Slaw

4 cups green cabbage, shredded

2 cups red cabbage , shredded

1 cup carrot, shredded

2 TBSP minced cilantro

1 garlic clove minced

1 lime, juiced

1 tsp kosher salt

toss shredded veggies with salt, cilantro, garlic, and lime juice.  Let sit for 20 min then serve on top of taco’s,  it also makes a great salad side dish.


Simple, fresh, and delicious!  I hope your family enjoy’s them as much as mine.