It’s a ponytail to work kinda day. Also know as, everyday.

someone want to come make this for me pleaseeeee? :) 

dinnerwasdelicious:

Breakfast Skillet
Eating non-holiday meals during the holidays can be weird. It’s hard to execute a hot meal in the morning when you’re busy, but December means planning for strangely timed meals and the questionable cooking abilities of your loved ones. Along with the usual requisites for food being tasty and satisfying, there’s a balance that must be struck: non-holiday meals need to be nourishing to keep you alert and feeling well enough to face your creepy Republican uncle while you pick at gristly ham and Jell-o salad, but they can’t be so filling that you don’t have room for pie.

Our solution is a gigantic breakfast with plenty of fiber, fat, and protein to keep you satisfied until it’s time for dessert.

Breakfast Skillets are full of the most delicious things on the planet and are our go-to hearty breakfast. Tender potatoes with crisp edges, chunks of meat, deceptive volumes of vegetables, and runny eggs with melty, bubbly cheese are an easy way to leverage hot sauce and ketchup into your face, but they also are nutritionally dense and diverse. Breakfast Skillets are a great way for your body to get some of the vitamins it may have missed during last night’s appetizers-on-a-stick repast and fill you up without making you need a nap. More than that: they are a great way to feed a hungry crowd, like your hungover friends or out of town relatives usurping your couch.
Eat it alone with Cholula and black coffee to correct any ills remaining from yesterday’s eggnog or pair it with Cinnamon-Sugar Pull-Apart Bread  and some fresh OJ for a low-maintenance family breakfast that is so fucking classy, it will make your mother get off your back about finding a job.

Breakfast Skillet

• 4 slices Thick Cut Bacon (or 4 tbsp Oil)
• 1 large Yellow Onion
• 1 lb Red Skinned Potato
• 1 lb Sweet Potato, peeled
• 2 cups Kale, torn into bite size pieces
• 1 Bell Pepper
• 1/2 cup Mushrooms, sliced
• 1 clove Garlic
• Salt and Pepper, to taste
• 1/2 cup shredded Gruyere or Cheddar Cheese
• Eggs, however many you want to eat

Serves: at least 4, more if you do some toast or a quickbread

Preheat your oven to 400 degrees.
Slice Bacon into lardons and render until crispy and awesome in your largest, heaviest oven-safe skillet pan. Cast iron skillets are really preferable. You could also do this in a regular pan, and transfer into a casserole dish before you stick it in the oven.
While the Bacon browns, wash and cut the Potatoes into thin, even slices. Roughly chop the Onion, Pepper, and Garlic.
Once the Bacon turns into, you know, Bacon, set it aside, leaving the fat in the pan. Add the Onions and cook over medium low heat until just hardly softened. Add all of the Potatoes, turn up the heat to a medium, and cook for about 15 minutes, only stirring when absolutely necessary. If the pan seems dry, feel free to add some Olive Oil. This is a big-ass dish of hearty potatoes that is meant to stick with you, don’t be bashful.
After the 15 minutes are up, add Garlic and Bell Peppers, and give everything a thorough stir. Taste and season with Salt and Pepper to your preference.
Lay the Kale on top of everything, cover with a lid or cookie sheet, and let the other ingredients steam it for about five minutes, or until the Potatoes are cooked through.
Top with the Cheese and slide it into the oven to brown while you cook your eggs. You can just crack those fuckers right on top and let them do their thing in the oven, but we really love basted eggs because they’re totally idiot proof.

Serve immediately either plain (which is delicious) or with your favorite hot sauce.

actually attempted this today, and it was a success! easy and super cuteeee

quick and easy paleo friendly dinner for one!

okay. I admit I was feeling a little lazy after my workout last night, not so much like cooking. BUT that does not mean I will accept eating a lame dinner! in plaeo terms, a lame dinner usually amounts to some form of salad, eggs, random proteins, and/or copious spoonfuls of almond butter. (okay. maybe that’s just me.) so I surveyed the fridge, ending up with this little gem of a dinner!

• Broiled zucchini with olive oil, salt, pepper, and herbs de provence, baked at 415 degrees F for about 15 minutes (caution: if you’re using parchment paper watch it doesn’t actually touch the electric part of your oven. I may or may not had a small fire in my kitchen last night..)
• Frozen applegate organics turkey burger, thawed, cooked in olive oil over stovetop, topped with mango salsa from Whole Foods. (what did we do before Whole Foods??)
• Sliced avocado and heirloom tomato. YUM.