smiles

  Amidst a week of insane teething, Tony working late and pregnancy insomnia I was so grateful for a day of smiles. Because when you are weary and sleep deprived, this face and the belly laughs that go with it are better than any nights sleep or extra large coffee, although I wouldnt turn down either ;)

xoxo
Ashlea

qunioa enchiliada casserole

  I want share one my new favorites recipes. Our family loves quinoa, it is filling, a great source of protein and easy to digest - plus its so versatile you can use it in soups, snack balls, sweets, as a side or in this case a casserole :)

  This casserole is delicious and easy to throw together, perfect for a busy week night. And because we buy high quality meat from our local farm that is more expensive than supermarket meat, I always love a filling meatless dinner to help the wallet :) You could cut down the time even more if you have some pre cooked quinoa ready to go.

Ingredients

• 1 cup quinoa
• 1 (10-ounce) can of enchilada sauce (i found a great brand at Earth Fare that was organic and only 6 ingredients - no preservatives) 
• 1 (4.5-ounce) can chopped green chiles, drained (i omitted this for Char)
• 1/2 cup corn kernels, frozen, canned or roasted
• 1/2 cup canned black beans, drained and rinsed
• 2 tablespoons chopped fresh cilantro leaves
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• Kosher salt and freshly ground black pepper, to taste
• 3/4 cup shredded cheddar cheese, divided
• 1 avocado, halved, seeded, peeled and diced
• 1 Roma tomato, diced

Directions

• In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
• Preheat oven to 375 degrees F. Lightly oil an 8x8 or 2 quart baking dish or coat with nonstick spray.
• In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
• Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
• Serve immediately, garnished with avocado and tomato, if desired

xoxo
Ashlea

pink piggies

xoxo
Ashlea

Black eyed peas and hog jowl

   We had to choke down a spoonful every January 1st of that salty mush, how else were we to have good luck that year?

    I gladly now make my own and happily eat a bowlful of it, along with its peas and carrots - greens and cornbread. While I am still working on getting a Christmas post together I wanted to share my "clean" eating version of this traditional New Years meal.

Black eyed peas and Hog Jowl

Ingredients  (all organic if you can find it)
- 1 lb dried black eyed peas
- water
- hog jowl (nitrate free)
- salt and pepper

Rinse peas, cover with warm water for at least an hour, rinse again. Put them in a pot with enough water to cover the bottom of the pot, chopped up hog jowl and salt and pepper. Allow to cook on med-low for several hours - the longer the better :)

Greens
Ingredients (again organic if possible)
- preferred green (its collard in this house)
- a spoon of bacon grease  (we keep a can in the freezer)
- a couple pieces of fatty ham/ham hock/ hog jowl
- pepper

Cut steams from greens and rough chop, rinse in a colander. add to pot with grease, pork and pepper. Cook on a low simmer for several hours.

Cornbread

Ingredients (organic) 
- 2 c non gmo cornmeal
- 1 1/4 c milk (we used almond to keep in dairy free for C, most people like buttermilk)
- 2 t baking soda
- 1 t salt
- 1 egg
- 6 T butter, melted ( we use raw milk butter but if you arent comfortable with that or dont have access to it, I recommend a grass fed butter)

Mix dry ingredients, separately mix wet ingredients and slowly combine. Pour into greased pan and cook at 400 degrees for 20 min

HAPPY NEW YEAR!!!!

*she ate every last morsel ;)

xoxo
Ashlea