May 2013 | The Rising Spoon

Wednesday, May 29, 2013

Why You Should Only Eat Pastured Eggs + Unraveling the Real Meanings Behind Egg Carton Labels

Why You Should Only Eat Pastured Eggs + Unraveling the Real Meanings Behind Egg Carton Labels | www.therisingspoon.com

When I constantly mention using a specific food or ingredient on the blog, but never discuss the reasons why, I feel like I'm doing my readers a disservice. I've made several dramatic changes to my diet in the past several months and if you're a regular here, you'll likely have noticed. I no longer use fat-free or low-fat dairy products and non-fat cooking spray. I only buy organic, whole milk grass-fed dairy products, grass-fed beef, humanely raised pork and am working toward only purchasing humanely raised chicken. At some point, I want to write several posts dedicated to those dietary changes. Keep and eye out for them.

Today, though, I'm focusing on my switch to only buying 100% pastured eggs. For years I've skeptically questioned the labels on egg cartons and discovered that many of them were dubious. Having grown up next to my aunt, who raised chickens, I know the merits of farm fresh eggs and what chickens are supposed to live like.

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Saturday, May 25, 2013

Balsamic Roasted Green Beans

Fresh green beans tossed with cooking oil, seasonings and balsamic vinegar then quickly roasted in the oven until tender, slightly caramelized and crispy around the edges. These roasted green beans are elegant enough to serve at a holiday gathering and easy enough to whip together for a weeknight supper. {vegan, paleo, grain-free, gluten-free}

Balsamic Roasted Green Beans Recipe

I'm one of those weird people who likes to include a vegetable side dish with dinner as often as possible so my meals are well-rounded. And it's not because I'm obsessed with eating healthy all the time. 

Instead, I learned to prioritize cooking my vegetables so they taste super duper delicious. Like, fancy a la carte veggie side dish at a steak restaurant good. When your veggies are suddenly on par with the main dish, they transform from an afterthought to a must-have at every meal. 

In years past, I used to rely on canned or frozen veggies. Were they quick? Yes. But, they were bland, soggy, and underseasoned.

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Wednesday, May 22, 2013

Garlicy Buttermilk Mashed Cauliflower

Roasted Garlic & Buttermilk Mashed Cauliflower

It's that time of month again. The time when I get up close and personal with a specific vegetable! Last month we highlighted asparagus. This month, the ladies in our veggie blog circle are focusing on cauliflower. 

Before you respond with the enthusiasm of Eeyore the chronically depressed and apathetic donkey from Winnie the Pooh, just hold yer horses. {Side-note: Eeyore is my favorite Winnie the Pooh character!}

Cauliflower is actually a super cool ninja vegetable. Not only is it healthy for you (lots of Vitamin C, K & Fiber), but thanks to its bland taste, cauliflower can transform into all different sorts of concoctions like rice and pizza crust. It's especially great as a low-carb substitute or replacement for folks who have gluten sensitivities.

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Thursday, May 9, 2013

Spicy Cajun Sausage & Sweet Bell Pepper Pasta

You know those nights when you throw a bunch of random stuff together and hope it turns out well? That's how I formed this recipe. I had some frozen cajun sausage links in the freezer from the farmer's market and a random assortment of veggies in the fridge, so I decided to make a pasta. 

Since the sausage already had cajun spices, I searched through my cabinet and found leftover Emeril's Essence seasoning from when I made my crock-pot beef stew. Sausage, onion and pepper (and cheese, of course) pair well together, but I felt like some green so I threw in spinach leaves for extra vitamins. 

The dish turned out super tasty and slightly spicy. If you're sensitive to spice, I'd add less Essence seasoning and then season to taste. 

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Thursday, May 2, 2013

Tender Grass-Fed Beef & Pork Baked Meatballs

Tender Grass-Fed Beef & Pork Baked Meatballs | www.therisingspoon.com

I've hoarded this recipe for baked meatballs for awhile now, but I'm finally sharing. 

Seriously, guys. If you like meatballs, comfort food or heck, food in general, you have to try these. 

They're practically melt-in-your-mouth tender. 

And man-approved (if a guy in your life is a picky eater). 

I'm a slow eater, so while I was only halfway through with my meal, I saw my boyfriend sneak back into the kitchen several times to steal another meatball off the baking sheet. 

Semi-tangent: My BF claims he's NOT a picky eater cause he'll still eat almost anything I make even if he doesn't dig it, but he never reads my blog posts, so has no idea that I refer to him here as such. Hehe. 

And these meatballs were even better the next day when I piled the leftovers on some toasty bread with marinara sauce and mozzarella cheese to form an Italian grinder.

[Update: It's been almost a year since I wrote this post and I wanted to add that my favorite way to use these meatballs in a meal (they're great for a snack) is to cover them with chunky marinara sauce and lots of shredded mozzarella cheese. It makes a wonderful low-carb meal that is plenty comforting.]
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