Off to Europe we go!

So, this is the part where I may have to break y’all’s heart a little. I told you Matt and I are going to Europe, ya? We are leaving on Tuesday-how amazing is that?! We have been so busy lately that the fact that we are leaving soon hadn’t really sunk in until yesterday. But our backpacks are packed and waiting by the door, I’m cleaning out our room and pantry, and we are literally flying out in three days. WHAT?!?! Can’t even deal!!! 

matt & i

matt & i color run

 

matt & i wedding hotties

 

Yes, I know we are adorable. I am so excited to adventure with this man!

However, here’s the part when I might kinda break your heart a wee bit . . . I won’t be blogging when we are traveling. I’m not even bringing my computer or my camera. We’ll bring Matt’s small netbook for booking rooms and such, and we are each bringing our iPhones to take pictures, but that’s it! I am so excited to take this break. It will be hard to be away from a kitchen for so long, I will really enjoy eating baguettes and cheese and fruit in the park for days on end, and really enjoy experiencing the cuisine that each country has to offer!

Would you like to follow us around Europe? Of course you would!

europe

 

So here is where I leave you! I will be back mid-November sometime, just in time for pumpkin & autumn, cinnamon & scarves, and plenty of European inspired food! Thank you guys for all your love and support. Y’all are the best, for real.

See you later, alligator! xx

 

Constant Month, Constant Life.

family dinner table setting {{by cheeky baker}

This is what summer evenings should feel like. Warm breeze, table tops adorned with wildflowers, and simple meals out doors with friends and family. The air carries the knowledge of a day that has been worked through, and the deep shadows of a soon-to-be- setting sun signal the time of rest and a savoring of the day.

wine glasses {by cheeky baker}

Cheese plate {by cheeky baker}

Pulled Pork Sandwich  {by cheeky baker}

Pulled Pork Sandwich {by cheeky baker}

A few weeks ago, I threw a dinner party for my family that was in town, as well as my in-laws. It was such a perfect day, I couldn’t resist bringing our whole dining set outside to the porch (we’ll invest in patio furniture someday . . . when we have a patio ;). As much as I love preparing a meal for loved ones, this was a day I didn’t want to be found in the kitchen for hours on end. This day was one for meandering the farmer’s market, lunching at a cafe downtown, and taking a walk down to the beach to watch kite boarders do their thing. That of course meant a little bit of prep ahead of time, but only a little. Pork butt in the slow cooker, covered in a dry rub and garlic cloves in the morning, as well as a ciabatta dough made and set to rise. Fridge stocked with beer, cheese, & coconut milk, and delegating coleslaw to my dear mother-in-law.

Family Dinner {by cheeky baker}

Family Dinner {by cheeky baker}

Family Dinner {by cheeky baker} Family Dinner {by cheeky baker}

It was such a memorable evening. Relaxed and slow, just like a good dinner with friends should be. There were times when I looked around the table and simply soaked in each person a bit, part of me still hardly believing we were all here in the same place. A group of my favorite people around the same table; who could ask for more?

Also, have I told you what a hottie I married? Swoon . . .

 

Matt & Glenn {by cheeky baker} Family Dinner {by cheeky baker} Family Dinner {by cheeky baker} Family Dinner {by cheeky baker} Family Dinner {by cheeky baker}

 

Also, I have absolutely loved this time I got to spend with my niece Ember. She is such a beautiful little girl! I have never met anyone so simultaneously laid back & full of spunk. I really simply fell in love with her, and I can’t wait to squeeze her again! My sister, her husband, and Ember are currently living in their RV and traveling around North America. No big deal, totally a big deal, right? I have been keeping updated with their journeys on their website Nomadic Powers. It’s epic; check it out.

Want to see the cutest thing you’ve ever seen?

Ember {by cheeky baker} Ember {by cheeky baker} Ember {by cheeky baker}

Oh, more because you’re smitten? Ok . . .

Grandma & Ember, Precious Moment {by cheeky baker} Ember {by cheeky baker} Ember {by cheeky baker} Ember {by cheeky baker}

Le sigh.

Never under estimate the power of wildflowers . . .

Wildflower Table Setting {by cheeky baker}

 

Never forget dessert. Farmer’s market peaches & berries, coconut cream, & roughly chopped hazelnuts & pistachios.

Summer perfection.

Peaches & Blueberries {by cheeky baker} Peaches, Blueberries, & Coconut Cream {by cheeky baker} Peaches, Blueberries, & Coconut Cream {by cheeky baker}

Peaches, Blueberries, & Coconut Cream {by cheeky baker}

Take some time for your own summer dinner party, and love on the those around you.

Paleo Pulled Pork

2 – 2 1/2 lbs of pork shoulder or pork butt*

1 medium onion, chopped

6-8 cloves garlic

1 tbs chili powder

1 -1 1/4 tsp salt

1 tsp of garlic powder

1 tsp of fresh ground pepper

1 tsp of cumin

2 tsp of smokey paprika

1/4 tsp of cayenne

1-2 Tbsp. honey {optional}

* I had a 4 lb pork butt, so I doubled this rub recipe, but kept the cayenne at 1/4 tsp. There are a few in my family who aren’t fans of spice. Feel free to change up the spices to your liking!

Peel the garlic cloves and smash them with the side of the knife. Cut small slits into the pork, and slide the garlic cloves into the slits.

Place all the spices in a small bowl and mix with a fork. Rub the spices on all sides of the pork.

Scatter the chopped onion inside the crock pot, and set pork butt on top of the onions. Place the lid on your slow cooker, and set it to low. cook on low for 6-8 hours, depending on the weight of the pork. You’re done! Go have fun.

Check on the pork at 4 hours, and baste it in its own juices. You may need to add 1/2 water if you feel like the meat is getting too dry.

Once the meat is cooked through, shred it with two forks. Leave the meat in the slow cooker and, if it is still a few hours until dinner, turn the cooker off. If you are eating within the hour, set the heat to the “warm” setting.

At this point I like to drizzle a bit of honey over the meat and stir it in; it adds a bit of sweetness to accompany the  smokey spices.

Serve warm with ciabatta slider buns {or in a lettuce wrap for the gluten-free or paleo} with a generous dollop of coleslaw. Enjoy thoroughly!

Happy summering. xx

 

Raspberry, Blueberry, Cranberry Oat Bars

 

 

Raspberry, Blueberry, Cranberry Oat Bars

 

Oh hello there, you pretty little thing.

I’m just going to get this out there: these have flour. They also have sugar. And alas, they have a bit of butter. No apologies! We’ve finished our 21 DSD, yo! We are celebrating. Not with immense amounts of crap, but with little treats of decadence, like this beauty.

Raspberry, Blueberry, Cranberry Oat Bars

Raspberry, Blueberry, Cranberry Oat Bars

These are easy to throw together for a lat minute barbeque or picnic at a friends, and hint: they freeze really well! So if you make a batch and freeze them, simply so you can pop one out every once in a while, then you have good ideas. Those moments are especially needed when you have been deep cleaning the house for hours and just need a dang break, or when you are headed to an appointment that you are dreading, or if you are about to take a contemplative walk by yourself. These darlings are appropriate for any of these occasion.

Raspberry, Blueberry, Cranberry Oat Bars

Raspberry, Blueberry, Cranberry Oat Bars

Raspberry, Blueberry, Cranberry Oat Bars

Raspberry, Blueberry, Cranberry Oat Bars

I hope you are all enjoying your week so far! And if you have been doing the 21 DSD, congratulations! If you are currently doing the 21 DSD, keep up the good work! You’ve totally got this! :) Happy Wednesday, folks. xx

Raspberry, Blueberry, Cranberry Oat Bars

Makes 16 bars

1 cup all-purpose flour
1/2 cup packed light brown sugar
1/2 teaspoon kosher salt
1 stick + 2 tablespoons cold unsalted butter, cut into pieces
scant 1 cup rolled oats
1/3 cup raspberry jam
1 cup berries (I had blueberries & cranberries on hand! Also, if frozen, thaw thoroughly, then be sure that the thawed amount comes to 1 cup)

Preheat the oven to 375 degrees F. Line an 8×8-inch baking pan with parchment paper, then lightly butter the parchment. Set aside.

Pulse the flour, brown sugar, and salt in food processor (you can also use a pastry cutter for this step, just be sure to cut it in thoroughly). Add the butter and pulse until it comes together into a dough. Turn into a bowl and, using your hands, gently knead in the oats.

Set aside 1/2 cup of the dough and press the rest into the bottom of the pan. Spread the raspberry jam over the dough, leaving a 1/4-inch border. Place the berries over the jam, then sprinkle with the remaining dough.

Bake for 22-25 minutes, or until the edges are golden brown. Let cool for 30 minutes on a cooling rack and then cut into squares.

NOTE: These are best served the day they are baked, but you can store any remaining bars in an airtight container (layered with parchment paper) at room temperature for up to 2 days. If freezing, be sure to place parchment between the layers, and be sure to wrap with plastic wrap.

Source: adapted from The Yellow Table

Listening to: Joshua Radin

FRIENDS!!! I snagged this recipe from Anna at The Yellow Table, who is an amazing cook and baker! She is also in the process of writing a cookbook. She is self-publishing, which means that she needs all the help she can get! Click here to hear more about who Anna is, and how you can support this venture. Kudos on your cookbook adventure, Anna! xx

Zucchini & Spinach Pancakes {gluten-free, dairy-free, sugar-free, paleo, 21 dsd friendly}

Zucchini Pancakes {gluten-free, dairy-free, sugar-free, paleo, 21 dsd friendly}

I don’t know if you can tell form this lighting, but when I woke up this particular morning, it was raining fiercely and had no intention of letting up anytime soon. Even though it was still officially spring, the temperature had dropped and I slipped on my leg warmers. I wanted nothing more than to have my coffee mug glued to my hand and for it to have the ability to fill itself all day long. I think I may have to ask Harry Potter about that last one . . .  Also, I wanted pancakes. Warm, savory, perfect pancakes.

Gather your coconut flour & your greens . . . I used a hefty amount of spinach and cilantro in addition to my zucchini.

Zucchini Pancakes {gluten-free, dairy-free, sugar-free, paleo, 21 dsd friendly} by cheeky baker

 

 

Zucchini Pancakes {gluten-free, dairy-free, sugar-free, paleo, 21 dsd friendly}

Above you seen my messy, un-Pinterest-able kitchen. Is it a word? Give it time . . . it’ll catch on.

Mixed up, ready and waiting.

Zucchini Pancakes {gluten-free, dairy-free, sugar-free, paleo, 21 dsd friendly}

 

Truth be told, I’m not the hugest fan of pancakes. I think I am a bigger fan of the idea of pancakes then actually pancakes themselves. It’s because I am a bigger fan of a savory breakfast than a sweet one. I associate pancakes with a sugar -rush, so they are perfectly fine for dinner alongside some eggs and bacon! But just pancakes for breakfast? I can’t do it. I wish I could-I watch others thoroughly enjoy them, but I am actually just watching them, wondering how they are going to feel in an hour. So this is my solution for that sugar rush and savory craving. There are other variations of this type of pancake; zucchini carrot, latke (potato onion), etc. You get the idea.

Zucchini Pancakes {gluten-free, dairy-free, sugar-free, paleo, 21 dsd friendly}Zucchini Pancakes {gluten-free, dairy-free, sugar-free, paleo, 21 dsd friendly}

Matt and enjoyed these pancakes with coffee & tea, salsa for me, just as they are for him. Happy breakfasting.

Zucchini & Spinach Pancakes {gluten-free, dairy-free, sugar-free, paleo, 21 dsd friendly}

1 large zucchini, grated (approx. 2 1/2-3 cups)

2 large handfuls of spinach, washed & finely sliced (approximately 1- 1 1/2 cups)

1/4-1/3 cup chopped cilantro

3 eggs, beaten

1/2 tsp. granulated garlic

3 Tbsp. coconut flour

1/2 tsp. sea salt

1/2 tsp. (or a few hefty turns) ground black pepper

2-3 tsp. ghee, coconut oil, or bacon fat

salsa, for serving (optional)

Place the zucchini in the center of a large piece of cheesecloth, then bundle up the fabric around the vegetable, twist, and squeeze out any excess water.

In aa large mixing bowl, combine the eggs, granulated garlic, salt, and pepper; sift in the coconut flour and mix well. Stir in the zucchini, spinach, and cilantro.

In a large skillet, heat a teaspoon of the coconut oil over medium low heat. Using a 1/4 cup measure, place the vegetable mixture into the hot skillet and cook for 3-4 minutes. Gently flip the pancakes and cook for 3-4 minutes on the other side (I’ve found that before I flip my pancake, I pick up the skillet and shake it a little bit, just to loosen up the pancake and get it ready for flipping. If I don’t do this, I’m known as the world’s worst flipper.). Repeat with the remaining vegetable mixture.

Keep pancakes warm, and serve with salsa & love. Can’t forget the love . . .

Listening to: Imogen Heap

Ginger Mustard Meatballs & Broccoli with Cucumber Carrot Salad

Ginger Mustard Meatballs & Broccoli with Cucumber Carrot Salad {gluten-free, dairy-free, sugar-free, paleo, 21 dsd friendly} by cheeky bakerUsually I am not one to post pictures of our stylized dinners, because truth be told, we usually don’t eat until I’ve lost the day’s natural light, and photographing food with the orangish hue of our kitchen lights is not a pretty sight. I don’t have a studio with fancy artificial light, and besides, I prefer natural light. But these summer days . . . man, they give you more than enough natural light to work with! It is almost as if they are encouraging you to eat late AND to take pretty pictures of your meals. At least, maybe that’s just how I’m interpreting it. Maybe it is actually trying to communicate that I should get outside and enjoy a more active, longer day? Maybe. But I worked out in my backyard earlier, thank you very much, and I’d rather take advantage of a few longer days to shoot my dinners.

Does that make me boring or awesome? You decide.

Ginger Mustard Meatballs & Broccoli with Cucumber Carrot Salad {gluten-free, dairy-free, sugar-free, paleo, 21 dsd friendly} by cheeky baker

Ginger Mustard Meatballs & Broccoli with Cucumber Carrot Salad {gluten-free, dairy-free, sugar-free, paleo, 21 dsd friendly} by cheeky baker

Ginger Mustard Meatballs & Broccoli with Cucumber Carrot Salad {gluten-free, dairy-free, sugar-free, paleo, 21 dsd friendly} by cheeky baker

I am loving the vibrancy of this meal! You can simply look at it, and just know that once you eat it, you will start to glow from the insides. I made these meatballs last week (remember my meal inspiration post? You may have seen them alongside the cabbage rolls & cauli-rice), and I loved them so much I knew they needed to make another appearance. I changed up the recipe quite a bit from the original and added a few of my own twists.

Ginger Mustard Meatballs & Broccoli with Cucumber Carrot Salad {gluten-free, dairy-free, sugar-free, paleo, 21 dsd friendly} by cheeky baker Ginger Mustard Meatballs & Broccoli with Cucumber Carrot Salad {gluten-free, dairy-free, sugar-free, paleo, 21 dsd friendly} by cheeky baker

As a side note, I am currently on Day #17 of my sugar detox! Not going to lie, I thought I was actually going to give up by now. But I’m learning that sometimes I give up on things that I fear I can’t complete, so instead of letting it get the best of me, I will quit before it overcomes me. Not this time! It helps if you have an awesome, patient person on your side who is encouraging you and not letting you quit. Someone who hasn’t had homemade pizza night for quite some time, misses the occasion brownies & ice cream or cookies & milk nights, and someone who hasn’t even hinted that he would kill for a pasta night or a taco night. Someone who has endured my crazy brain and smiled with each new, random recipe I make for dinner. Thanks, Bug.

Matt & Anna, honeymoon in Maui, 10/2012, by cheeky baker

That picture is from our honeymoon in Maui. As you can see, we kinda like each other. ;)

Enjoy your weekend, folks! xx

Ginger Mustard Meatballs & Broccoli with Cucumber Carrot Salad

for the meatballs:

450g lean ground pork (you can also substitute beef, turkey, or chicken if you choose)

1 medium onion, finely diced

5 cloves garlic, minced

1 1/2 Tbsp. minced ginger

3/4-1 Tbsp. bacon fat (you can also use duck fat, coconut oil, or butter)

1-2 Tbsp. dijon mustard

few drops of fish sauce

1 Tbsp + 1 tsp. Braggs Liquid Soy Seasoning or coconut aminos

1/2 tsp. sea salt

pinch chili flakes

1 tsp. sesame oil

1/2 tsp. sesame seeds

In a medium skillet, melt the bacon fat; add the onion and saute on medium until slightly softened, about 4 minutes. Add garlic and ginger; saute for 3 minutes. Add the pinch of chili flakes. Turn the heat to low and let the mixture soften, about 6-8 more minutes, stirring occasionally.

While the onion mixture is softening, in a medium bowl, place the ground pork. Add the dijon mustard, few drops of fish sauce, 1 Tbsp. Braggs, and salt. Using your hands, mix thoroughly. When the onions are soft, add them to the pork (you may want to wait a few minutes if the onion mixture is a too hot for you to handle). Continue mixing with your hands until everything is distributed evenly.

At this point you want to preheat the oven to 425 and shape the meat balls. I prefer lil’ tiny meatballs (because they are simply adorable . . . is that weird?), but you can make them however big you like. Just keep in mind that whatever size you shape them to, the size will affect the cooking time. I use approximately 1/2 Tbsp of the mixture per meatball. Shape in your hands, lightly pressing together and rolling into a ball. Set the meatballs on a cookie sheet (you can use parchment if you like; I forgot to, so I had to use a thin spatula to retrieve them. So parchment might be smart here, but it’s not a big deal if you don’t have any on hand).

Bake for 15-22 minutes, depending on size of the meatball. When done, let cool for a couple minutes on sheet. In a small bowl, whisk together remaining tsp. Braggs with the sesame oil. Pour over the cooked meatballs & sprinkle the sesame seeds on top. Toss to evenly combine.

->While those are cooking, prepare the broccoli & the cucumber salad.

for the broccoli & the cucumber carrot salad: 

1 med. crown broccoli

1 tsp. bacon fat

few drops-1/4 tsp. your favorite hot sauce (I used Frank’s because it fit within the 21 DSD requirements)

1 cucumber

3 med. carrots

2 Tbsp. sesame oil

1 Tbsp. lime juice

1/2-1 tsp. finely minced ginger

small pinch of red chili flakes

sea salt & ground pepper, to taste

1/2 Tbsp. sesame seeds, to top the dish

Using a julienne peeler, slice the cucumber and carrots into long strips and place in a medium sized bowl. In a separate small bowl, whisk together the sesame oil, lime juice, ginger, chili flakes, salt, and pepper. Pour over the cucumber and carrots, then sprinkle sesame seeds on tops. Gentle toss together using tongs (or your hands, to each his own) and place in fridge to chill until ready to be served.

Fill a large pot with an inch of lightly salted water. Chop the florets off the broccoli crown, and place in the steamer basket; place on high heat. Once the water is boiling, cover with a tightly fitting lid and steam for about 5-7 minutes, or until tender with a small crunch. At this point, move broccoli to a large saute pan (I re-used the pan I sauteed onions in earlier-huzzah less dishes!). Add the bacon fat and hot sauce and toss for 3-5 minutes, then move to your plates or to your family-style serving dish.

Serve broccoli with the meatballs, adding the cucumber carrot salad as a side.

Listening to: Patty Griffin (these rainy days bring out the bluegrass in a girl . . . )

 

Breakfast Tacos {gluten-free, dairy-free, sugar-free, paleo, 21 dsd friendly}

Breakfast Tacos {gluten-free, dairy-free, sugar-free, paleo} by cheeky baker

I know what you are thinking; yes, it was just as good as it looks, yes, it IS 21 DSD friendly, & YES, I still love Mexican food. I gave you all a sneak peak into a bit of meal inspiration, and I dangled this picture right under your noses, so close you could probably smell the cilantro.

Can I also just exclaim to you guys how simple these “tortillas” are to make?! Really really. Coconut milk, coconut flour, eggs, and a pinch of each salt and pepper. That’s it! They are delicious and will be repeated even when I’m not on the 21 DSD.

Whisked batter, full of potential & possibilities.

Breakfast Tacos {gluten-free, dairy-free, sugar-free, paleo, 21 DSD friendly} by cheeky baker

 

So pretty.

Breakfast Tacos {gluten-free, dairy-free, sugar-free, paleo, 21 DSD friendly} by cheeky baker

 

I feel a brunch coming on . . .

Breakfast Tacos {gluten-free, dairy-free, sugar-free, paleo, 21 DSD friendly} by cheeky baker

Breakfast Tacos {gluten-free, dairy-free, sugar-free, paleo, 21 DSD friendly} by cheeky baker

And coffee. Never forget the coffee. P.S. How amazing is my Stumptown mug?! A lil’ somethin’ I picked up in Portland, no bigs.

Breakfast Tacos {gluten-free, dairy-free, sugar-free, paleo, 21 DSD friendly} by cheeky baker

Scrambled eggs, your favorite salsa, all the best things.

I snapped this picture, then realized what a horrid mistake I had made . . .

Breakfast Tacos {gluten-free, dairy-free, sugar-free, paleo, 21 DSD friendly} by cheeky baker

 

Cilantro, on almost everything, forever and always. Enjoy friends. If you invite me to brunch, I’ll bring these. Maybe we can have mimosas when we’re not detoxing. Or margaritas . . . these are tacos, after all. Does a morning mimosa margarita exist? It might pretty soon . . .

Breakfast Tacos {gluten-free, dairy-free, sugar-free, paleo, 21 DSD friendly} by cheeky baker

 

Happy Brunching, friends! xx

Breakfast Tacos {gluten-free, dairy-free, sugar-free, paleo, 21 DSD friendly}

serves 2

for the tortillas:

3 eggs

1/2 cup full-fat coconut milk (the kind that comes in a can)

2 Tbsp. coconut flour

pinch of each sea salt & pepper

for the filling:

4 eggs, lightly beaten

salsa (approximately 1/2 cup, depending on your taste)

few sprigs of cilantro

more filling options! not pictured . . . 

bacon

thinly sliced green apple

leftover roasted veggies

pulled pork

fridge contents that might taste good wrapped up :)

First, make the tortillas.

In a medium bowl, whisk together the tortilla ingredients until smooth.

Place a large non stick skillet over medium-high heat, pour ingredients into the pan to create a pancake size tortilla. I would pour on the liquid, pick up the skillet to roll it around and flatten out the tortilla even more. Cook on both sides for just about a minute per side. When done cooking, move tortilla to a plate to keep warm.

After you have made the tortillas, lightly oil your pan and pour your 4 lightly beaten eggs in. Season lightly with salt & pepper. Cook eggs for approximately 2-3 minutes, depending on if you prefer your eggs scrambled soft or hard.

Serve the tortillas, eggs, and whatever other fillings you choose family style and let people build their own tacos.

Go crazy.

Source: adapted from PaleOMG

Listening to: Elizabethtown Soundtrack

 

 

Meal Inspiration for the 21 Day Sugar Detox.

Here I am, back with more 21 Day Sugar Detox talk! I just wanted to share a few quick phone snapshots of some of my favorite meals from this detox.

Even though I love my usual breakfasts of 2 scrambled eggs, 1/2 of a granny smith apple, on occasion a couple pieces of bacon, & the standard one cup of perfect coffee, I like to deviate every once in a while. These zucchini pancakes were delicious! I added a hefty amount of cilantro & spinach and enjoyed them while I watched the rain.

Zucchini Pancakes {21 dsd} by cheeky baker

 

Eggs, Bell Peppers, Avocado, & Fire-Roasted Tomato & Cilantro Salsa. Just a variation on the eggs I hold so near and dear to my heart.

Eggs, Avocado, Pepper, & Fire-Roasted Tomato & Cilantro Salsa {21 dsd} by cheeky baker

Breakfast Tacos, filled with eggs, salsa, and a bit of cilantro. Do you see a pattern? Were you aware that I loved Mexican food this much? Now you know! I have also made a variation of these with bacon, eggs, thinly sliced green apple, & shredded baby spinach. Killer.

Breakfast Taco {21 dsd} by cheeky baker

 

Every since I discovered hella easy & healthy homemade mayo, I have fallen in love with tuna for my lunches. This time with capers & tomatoes, with asparagus & cucumbers on the side. Yes, that is a bit of homemade chicken liver pate as well. I’m still figuring out how I feel about it.

Tuna Salad with Homemade Mayo, Capers, & Tomato, Chilled Asparagus & Cucumbers {21 dsd} by cheeky baker

 

These cabbage rolls are so delicious, and can be made ahead of time! I made a batch of them for a side dish for dinner, and saved a few back for my lunch the next day.

Cabbage Rolls {21 dsd} by cheeky baker

 

Dinners have been fun to experiment with, seeing as Matt isn’t officially on the sugar detox. However, it has made us both try things we might not usually gravitate to! For instance, I am usually not a huge fan of meatloaf, while it’s one of his favorite things. This Mexican Meatloaf  & Cilantro Cauli-Rice satiated us both! So good.

Mexican Meat Loaf & Cilantro  Cauli-Rice {21 dsd} by cheeky baker

 

Oh, these Asian Meatballs might be one of my new favorite things. Especially with the Green Onion Cauli-Rice, it was comfort food at its finest.

Asian Meatballs, Cabbage Spring Rolls, & Cauli-Rice {21 dsd}  by cheeky baker

 

Has anyone else ever had Loco Moco? It’s a traditional Hawaiian dish of rice, a hamburger patty, a fried egg, and usually smothered in brown gravy. We skipped the gravy on this one, substituted Cauli-Rice, added some bacon and fried onions to the hamburger patties (because of course!), and added a green salad. So far, Matt said this is his favorite dish! Do you think it was the extra bacon? Probably definitely.

Loco Moco {21dsd} by cheeky baker

 

Salmon, Roasted Carrots, Zucchini, Cucumber, Rabe . . . gang’s all here!

Salmon & Veggies {21dsd} by cheeky baker

 

This afternoon snack may have been the brain child of wanting an ice cream sundae. Meet the Green Apple Sundae, drizzled with Almond Butter & sprinkled with unsweetened Coconut Flakes!

 

 

 

Green Apple "Sundae" {21 dsd} by cheeky baker

 

Other things that help keep me satiated, healthy, on track, and are delicious? Smoothies & the occasional juice.

Green Smoothie Prep {21 dsd} by cheeky baker

 

 

 

 

 

 

 

 

 

 

 

 

 

Green Smoothie {21 dsd} by cheeky baker

 

 

 

 

Raspberry Cocoa Banana Almond Milkshake by cheeky baker

 

 

Carrot Juice {21dsd}  by cheeky baker

 

 

Green Smoothie {21 dsd} by cheeky baker

Well friends, there is a bit of what I have been devouring lately! This is currently Day 14 of the 21 DSD; wish me luck on the last week! I’ll do my best to post recipes to some of these meals soon. Until then!

xx