Supah 🍓 Tasty

[supahtasty]

Guinness, Cotswold, Impossible Sausage Pie 🧀 

Most of you know I’m a meat & badayyydas kinda gal. But we mostly cook healthy, these days.

So lately I’ve been trying to cook a couple recipes a week that allow us to eat more plant-based protein, but still enjoy flavors we love. It’s an experiment much of the time, though.

When we first heard how good Impossible sausage was, I decided pizza would be a good maiden voyage. Because if we weren’t fans, it would be easy enough to pick off the pizza, and not have dinner be a total loss 😜

Luckily, no backup plan was needed! I doctored up a pizza with Impossible sausage, ricotta, and some caramelized, balsamic onions I whipped up. And honestly? WOW. We were blown away by both the texture and flavor.

So when the pizza went swimmingly, I decided to take it up a notch: I subbed Impossible sausage into something I love to make, but rarely do. As the original version of my Guinness Sausage Cotswold pie is more of a holiday treat (with calories to match!)

But this new version with Impossible sausage, less butter, and low-sodium beef stock was a close mirror of the original, in flavor. And because it focuses on carrots and onions, not potatoes, and only has one sheet of pastry over the top (not underneath, as well), it’s got a ton less carbs, too.

The only thing I didn’t change? The Cotswold Double Gloucester 🧀. If you’ve ever had it, you wouldn’t compromise on it either 😜 Although sharp cheddah is a good swap, if you can’t find it. Here’s what you’ll need:

Pie filling

1 tbsp olive oil


1-14 oz. package Impossible Savory Sausage Crumbles


1 medium onion, chopped

3 medium carrots, cut into thin rounds


6 cloves garlic, minced
 (we ♥️ gahlic, so adjust if need be)

1 tablespoon butter


1-2 tablespoons flour


1 cup low-sodium beef stock


1-ish cups Guinness Stout beer (about 3/4-1 bottle)


3/4 cup grated Cotswold (or sharp cheddah 🧀)


Fresh ground black pepper

4-5 fresh thyme sprigs

Herbal sea salt


Pastry topping

1 large egg


1 tablespoon milk or water


1/4 cup grated Cotswold or sharp cheddah


1 (9-inch) pie crust

Chives

Defrost Impossible sausage and heat your oven to 375ºF. 

Heat the oil in a large, deep pot on medium-high, 1-2 minutes. Add sausage to pan, browning a bit, taking care not to overcook (Unlike “real” sausage, this doesn’t have a ton of fat. So it is possible to dry it out. Aim to remove in a minute or two, to preserve moisture). Transfer sausage to a plate.

Add onions and carrots to pot. Cook, stirring every couple minutes until onions soften (about 5-7 minutes). Stir in garlic, butter and flour and cook, stirring constantly, until flour is absorbed, and darkens in color (about a minute or two).

Stir in stock, Guinness, and fresh thyme sprigs (don’t worry about removing the thyme from the sticks - once it simmers and softens for a few, it’ll come off easily). After a few minutes, reduce heat to medium. Simmer uncovered for an additional 5 min. Now add your sausage back in, for 2 minutes.

Remove pot from heat, and using a fork or some tongs, fish out your thyme sprigs and put them on a plate. They should be soft enough now, that you can just strip the leaves off with your finger. Then add the leaves back into the pot.

Add 3/4 cup of Cotswold, reserving 1/4 cup for the top of your pie. Add salt and/or pepper to taste (go easy on salt though - the cheese has a fair amount, already!)

Now make an egg wash by whisking your egg and milk/water together in a small bowl, until blended. Grease an 8x8 baking dish and spoon your filling in. Shape/roll out/cut crust so it covers the top of your dish. Brush the top of your pastry with egg wash and sprinkle the remaining 1/4 cup of cheese on top. Add some chives on there, too.

Bake until crust and cheese are golden brown on top, about 30-40 minutes.

We like our cheese and pastry nice and browned, so I bake it closer to 40. Just check it frequently after 30, to ensure you get it to your ideal level of browned, melty goodness!

Now crack open a Guinness and let your pie cool a half hour, before digging in.

Hope you enjoy. Cheers! 🍻 

[supahtasty]

Yellowjackets Stinger 🐝

We’re super excited for the new season of Yellowjackets on Showtime! And because it’s been so devilishly entertaining, I decided to create a cocktail for the occasion. And yes, that’s a bee icon. Apple doesn’t have my stinger of choice yet in the form of a yellowjacket. So thanks for representing, oh bumble-y one.

We had fresh mangoes on hand, and I loves me a martooni. So in the spirit of most great cocktails, I kept it simple but supah tasty. And this has more of a subtle sting, that builds over time. Kinda like the plot of the show.

My stinger of choice? Ginger. Along with the ever-elegant cardamom, a kiss of honey, and a dash of almond for depth. All of which really makes a mango sing! Let me tell ya. Lastly: Add Tito’s! Or, vodka of choice.

This one’s shaken, stirred, carved (don’t worry, talking bout the mango ;)

Here’s what you need to make a pair:

4 parts Tito’s, or vodka of choice

2 parts ripe mango, cut up & juiced 🥭

Half a thumb-size piece ginger, grated (pun intended) 🫚

1-2 tbsp honey 🍯

1/2 tsp cardamom

1/4 tsp almond extract

Ice to mix

Handful of sliced almonds for garnish

Sprinkle of cinnamon for garnish

Just mix ingredients 1-7. Then garnish as you wish, with 8-9.

And enjoy the show! 🎬

[supahtasty]

Shakshuka w/Feta 🍳 🍅

I was living in NYC when I first encountered Shakshuka. It was showing up on brunch menus all over the city. Also goes by another name: Eggs in Purgatory!

In its essence, Shakshuka is a simple dish in which you poach eggs, and then nestle them into in tomato sauce, with peppers and spices. It’s said to have originated in Tunisia, and is as popular in the Middle East. 

When I first tried it, it stood out as a rare option that allowed me to skip the carb coma known as “Sunday”, at a time when eating healthier became more of a priority. 

It also allowed me to save calories for other priorities (Mimosas. Ahem.)

And although it makes a great brunch, if you’re big tomato fan, it really does transcend time of day: Great for lunch or dinner, too! Here’s what you’ll need:

1 tbsp olive oil

2 small red onions, chopped

1 green bell pepper, seeded/chopped

1 (or 5 :) cloves garlic, chopped

1/2 tsp cumin

1 tsp coriander

1 tsp sweet paprika

1/2 tsp crushed black pepper

Just a pinch of herbal sea salt (Feta will add saltiness, too)

1 tbsp harissa paste (Sub: 1-2 pinches, red pepper)

4 large beefsteak 🍅, chopped well

4 eggs 🍳

1/4 cup crumbled feta

1/4 cup chopped basil

There are different ways to cook Shakshuka. Some prefer to use their stovetop, others like to bake in the oven. I personally like a combo of the two, so as to not overcook the eggs:

Start by setting the oven to 350º. Now heat your oil on medium in a big skillet. Add chopped onion and pepper, cooking until they’re very soft (approx. 20 min.) Now turn it down to medium-low, to add your garlic for 1-2 minutes. Now add cumin, coriander, paprika, salt, and harissa, allowing all the spices to come together another 3 minutes, stirring every minute or so.

Add your tomatoes and a touch of pepper, allowing all to simmer until thickened (should take about 12 minutes or so). 

At this point, you can choose a couple paths forward: The first is to crack the eggs right into the skillet, over the tomatoes. 

Or you can make an individual dish for each person: I like to serve Shakshuka in individual, terra cotta bowls. So I put two of those on a big baking sheet, and ladle everything into them, from my skillet. 

Then carefully crack 2 eggs into each bowl over the tomatoes, sprinkle with feta and chopped basil, and slide the baking sheet with both bowls into the middle of the oven. Bake, uncovered, until eggs are just about set (approx. 6-10 min.) 

Serve with thick cut bacon and warm brioche, to help mop up all of that savory sauce! NOM. Enjoy.

[supahtasty]

Lemon Ricotta Pasta 🍋

My full recipe will be up in a bit. Right now, we’re having dinner ;) But this one tastes like Summer on a plate. So come back soon, if you want the lowdown on this lemony goodness... 

[supahtasty]

Mermaid 🧜🏼‍♀️ Lemonade 🦩🌴

When in Florida, make like a mermaid! We decided a tiki-style, kitsch-y Labor Day cocktail would be fun. So I mixed up a batch of 🧜🏼‍♀️ Lemonade! 

Started out with more of an ombre effect, but when blended up, turned into a beautiful, icy shade of Caribbean blue. Both are pretty (& supah tasty :) Here’s how to make it (recipe makes approx. 4🍹 - or, 2 strong ones ;) 

• 2 cups ice

• 1/4 cup blue curaçao 

• 1 cup 🍍 rum (I used Bacardi’s naturally-flavored, fusion option - yummy!)

• 2 cups lemonade

• 🍋, 🍊 or 🥭 slice

• Maraschino 🍒🍒🍒

Put 5-6 cubes in each glass and add a small splash of blue curaçao. Then add 1/4 cup of 🍍 rum and another 5-6 cubes (layering it will help give it an ombre effect). Then add 1/2 cup of lemonade.

Skewer your 🍒 & fruit with a 🍹umbrella, garnish glass and… Cheers 🍹🍹!

PS Also yummy as an adult popsicle (See pics!) 

[supahtasty]

Drunken Monkey Bread 🐒 

We lovvve rum. Especially smooth, aged, sipping rum. So we’ve had Zacapa, and similar offerings. Amazing, no doubt. But years ago, in Costa Rica, I was introduced to Ron Centenario 25 Year Gran Reserva. 

And, whoa. My rum game hath changeth.

I mean, if butterscotch, silk, slow jams, and fairy dust came together in the smoothest, most magical elixir, this would be that. And while I’d never suggest using a $70+ bottle of reserve rum in a dessert recipe, I’m as fond of using rum in my baking & cooking, as I am of tasting it in a glass or cocktail🍹

Reason being: Rum is easily one of the most versatile, swoonworthy additions to baked goods, desserts, recipes of all kinds. And IMHO, also one of the most under-utilized!

A nice spiced or dark rum brings a depth of flavor that amps up the goodness and complexity of every other ingredient it touches. Butter? Butter rum! Cheese? Yes, even 🧀: One of my all-time favorites is finished with rum. And its salty, rum-washed, buttery flavor consistently makes it the unicorn of every cheese board I’ve ever put out. People say, “Rum? In cheese?”, and look at me suspiciously. Then taste it. And devour it, before all else ;)

So, because there’s big energy in rum, and a lot of flavor coming together in this, not to mention an inherent sweetness in most 🐒 bread to begin with, I decided to add some cardamom, and a hint of macadamia nut liqueur, along with rum I’d added. To make it nuttier and more unique, flavor-wise.

Using biscuit dough allows you to shave time off the recipe. But it’ll still taste like you spent the whole day baking (cue fainting couch ;)

So if you’re looking for a new, Supah Tasty brunch idea for the weekend, or just want a little somethin-somethin with your morning coffee, give it a go!

Here’s what you’ll need:

• 1/4 cup unsweetened 🥥 flakes • 1/2 cup spiced rum🍹 • 2-3 cans buttermilk biscuits • 1/4 cup white sugar • 3 tsp. cinnamon • 1/2 tsp. cardamom • 1/4 cup sliced toasted almonds • 2 sticks unsalted butter • 1/2 cup brown sugar • 3-4 tbsp. macadamia nut liqueur

Preheat your oven to 350ºF. Pour the coconut flakes into a bowl with your spiced rum, allowing them to soak it all in for the next 15 minutes.

Cut your biscuits into quarters. Mix white sugar, cinnamon, cardamom, almonds in another large bowl. Drop your biscuit pieces into the mix, coating each evenly and generously.

Once your 🥥 is done soaking, strain it well, setting aside the rum it soaked in (it’ll smell all coconut-y & wonderful but don’t drink it! You need it later ;)

Add the coconut to the bowl with your biscuit dough, etc. Coat inside of Bundt pan with butter, add biscuit pieces, coconut, etc., in an even layer.

Now combine two sticks of butter, 1/2 cup brown sugar, 3-4 tbsp. macadamia nut liqueur, rum you set aside from the coconut, in a pan on medium-high. Stir regularly for a few minutes until it boils, and the sugar has dissolved.

Drizzle that rummy-buttery-goodness over the dough evenly, and pop it in the oven for 35-40 min, until the top is a nice shade of golden brown.

Remove and allow to cool 25-30 min. before turning it over onto a plate, to release your creation. Enjoy! 🥥🍹

[supahtasty]

Smoky Paprika 🥕 Dip w Toasted Almonds 

Not everything we made for Thanksgiving was unhealthy! Take this dip: Supah flavorful & also dairy-free, so it won’t add to the carb-a-palooza at hand. It was a big hit! Here’s what you’ll need:

½ cup skin-on almonds

2 lb. 🥕🥕🥕 trimmed & peeled

2 tbsp. + ½ cup extra-virgin olive oil

2½ tsp. kosher salt, divided

2 garlic cloves

½ cup canned chickpeas

3 tbsp. (or more) fresh 🍋 juice

1 tsp. fresh ground black pepper

¾ tsp. hot smoked Spanish paprika

½ cup chopped parsley + more for serving

Preheat oven to 350°. Toast almonds on a rimmed baking sheet. After 5 minutes, toss and then put back in for another 5. They should be slightly dark and fragrant, but not blackened. Put them aside in a bowl, and let cool.

Cut carrots in half lengthwise, than in half again. Put them on a parchment-lined baking sheet and toss them with 2 tbsp. oil and 1 tsp. salt. Spread evenly on baking sheet and roast, stirring once or twice, until tender and starting to brown. This should take about an hour, so check them and stir ‘em up a bit at the half hour mark.

Transfer carrots to food processor and add garlic, chickpeas, 🍋 juice, pepper, paprika, chopped parsley, ½ cup oil, 1½ tsp. salt with your almonds. Process all of it, adding a bit of water, or oil, as needed, until your mixture is completely smooth. Taste dip and add more lemon juice and/or salt if needed.

Transfer to a small bowl and drizzle with a little more oil. Cover and keep chilled. 

My favorite time to eat this dip is actually the day after Thanksgiving - as a sandwich spread, with turkey & boozy bourbon cranberry sauce. 

Enjoy!

[supahtasty]

Maple Bourbon Brown Sugar Cranberry Sauce 🍁

1 lb cranberries

1/2 lb bing 🍒🍒

1/2 cup brown sugar

1/2 cup maple syrup 🍁

2-3 tbsp 🍊 juice: I like tangerine. Bit more tang to it!

1-2 tbsp fresh orange/tangerine zest

1/2 tsp cinnamon

1/4 cup bourbon: I used Knob Creek Smoked Maple 🥃. Yummy!

Put your first 7 ingredients in a sauce pan and stir well. Put the lid on and bring to a boil. Then reduce heat to medium-low, cover, simmer and stir every 10 minutes or so, until it’s the texture you want it to be (about a half hour). 

Remove from heat to cool. If you have kidlets joining for dinner, set some aside before adding the bourbon, of course... then stir in 1/4 cup bourbon, for the adults in the room!

Refrigerate to chill, and enjoy getting saucy ;) Happy Thanksgiving!

[supahtasty]

Garlic Rosemary Cauliflower Fritters w/Truffle Oil 🧄

I’ve been cooking more again, and we’re back to eating healthier (YAY on both fronts – take that, quarantine 15!) So I’ve had fun exploring new ways to replace heavy carb dishes we love with things that don’t leave us longing for flavor.

And the more I experiment with cauliflower, the more I realize: Draining it vs. not draining it is almost like cooking with two completely different vegetables! It is possible to crisp cauliflower and use it as a crust base for things like pizza, and that brekkie egg cup recipe I posted the other day. But you have to make sure you drain it really, really well - and multiple times - to get all of the water out. When you do that, the sky’s the limit!

So I came up with these fritters as an interesting side for the cod I was baking for dinner. And they’re supah tasty! Easiest if you start with a bag of already riced cauliflower. But if you have a head of cauliflower, you can just steam that and rice it yourself, too. Here’s what you’ll need:

• 1 bag cauliflower rice, steamed (or a head of cauliflower cut into florets, steamed & pulsed in the food processor until riced)

• 1/2 cup all-purpose flour

• 2 tablespoons of freshly cut rosemary

• 2 large eggs, beaten

• 3 cloves garlic, minced (or 1-2 tablespoons garlic powder)

• Truffle oil (or olive oil)

• Herbal sea salt

• Fresh pepper

• 2 tablespoons freshly cut chives, to garnish

Steam your cauliflower rice. Take some strong paper towels (or cheese cloth, if you have it), and drain the cauliflower well. Do this multiple times, until you can no longer get any liquid out of it.

Measure out 3.5 - 4 cups of cauliflower and add it to a large mixing bowl along with your flour, eggs, rosemary, garlic, herbal sea salt and pepper. Stir well.

Grab a plate and line it with paper towels. Heat a nonstick skillet over medium-high heat and spray your truffle/olive oil, just enough to coat it. Scoop 2-3 tablespoons of your cauli mixture into the pan and spray the back of your spatula with more oil, before flattening the mounds slightly with your spatula (oiling the spatula keeps the mixture from sticking to it!)

Add several of these to the pan, about an inch apart. Cook them for 3-5 minutes, flip once and cook for an additional 3-5, until golden brown. Transfer plate and let cool slightly.

Serve warm (or reheat in your oven later, to make sure they remain crisp!). Some serving ideas: A dollop of sour cream and chives, or plain Greek yogurt works well. These would also make a great brekkie side, with eggs in the morning! And won’t give you the carb coma hash brown potatoes will ;)

However you have them, hope you enjoy!

[supahtasty]

Cauliflower 🍳 Cups w 🥓, Garlic, Cheddar & Goat 🧀 & Chives

I love eggs in the morning, but don’t often have time to make them during the week. So these are a supah tasty, healthy way to have a quick and yummy brekkie without spending hours in the kitchen. 

I like to make them on a Sunday night as meal prep for the week. They’re also a nice way to sneak more veggies into your breakfast, as cauliflower stands in for hash brown potatoes, making them low-carb, as well. And the best part? You won’t even miss (or notice) the lack of potatoes! Here’s what you’ll need:

• 1 head of cauliflower cut into florets & steamed (Alt: Many markets sell fresh, riced cauliflower. So if pressed for time, just buy that & steam!) • 2 cups shredded 🧀: I used goat & cheddar, use whatever you like • 14 large 🥚 • 2 teaspoons garlic 🧄 powder • 1 teaspoon herbal sea salt / sea salt • 6 slices cooked/crumbled 🥓, or bits • 2 tablespoons chopped chives • Ground black pepper • Truffle oil (Cause I do like to work that into almost everything ;)

Preheat oven to 375°. Lightly grease a 12-cup muffin tin (I use truffle oil, for added flavor!)

Drop your steamed cauliflower into a food processor and pulse until fine. If you’re using a bag of riced cauliflower, just steam per directions on bag.

Pour ground cauliflower onto paper towels or cheese cloth and twist, to wring out liquid. Do this multiple times until cauliflower becomes fairly dry (this is key, for it to be able to brown/crisp. I think it took me 5-6 rounds of paper towels!)

Transfer dry cauliflower to a large mixing bowl. Add cheddar, 2 eggs, garlic, half the bacon and half of the chives, along with the herbal sea salt. Stir to combine.

Distribute mixture between muffin tins. Use your fingers to press mixture into the sides and bottom of each cup, to form a bit of a nest.

Bake 16-18 minutes, or until edges are golden.

Now sprinkle the rest of the bacon in each cup & crack an egg on top (try not to break the yokes!). Then crumble your remaining chives and a little bit of crumbled cheese on top of all.

Return to the oven and bake for another 7-10 minutes, until the eggs look like they’ve just set. Enjoy!

PS If you can’t eat them all within a few days, they freeze well: Just put them in a Ziploc in the freezer and defrost on a lower temp in your microwave for a quick, protein-rich, low-carb breakfast!

[supahtasty]

🍋 Adding lemonade to Butterfly Pea Flower Tea 🦋

[supahtasty]

🥥 Coconut Shrimp w Butterfly Pea Flower Tea 🦋

Some of you may remember earlier posts where I experimented with the stunning, blue hues of Butterfly Pea Flower tea, a few years ago. Now I’m seeing it everywhere! And my own #supahtastytestkitchen for this ingredient continues, too. 

This Southeast Asian tea has been brewed for centuries, but is recently popping up on all kinds of menus. It’s hard to believe this vivid shade of blue is 100% natural. It also turns a vivid purple color, when you add even a hint of citrus to it. 

What I like about using it as an ingredient in baking, cooking and beverages, is that Butterfly Pea Flower has a really mild flavor, too. So it pairs perfectly with any other ingredient or recipe you add it to.

For this recipe I brewed the flowers as tea, and then steeped unsweetened coconut in the tea overnight, in the fridge. Then I toasted the coconut in the oven for a few minutes, before topping shrimp with it, and serving over zoodles. 

Peanut sauce proved a #supahtasty side for it, too. Full recipe will be up here on #supahtasty, soon...

[supahtasty]

Balsamic tuna burger on portobello 🍄 buns w/onion chive cream cheese, 🥓 & truffle oil

My quest to come up with new ways to prepare & enjoy 🐟 burgers continues! And during #tuesdaytestkitchen I was happy to stumble upon a Supah Tasty idea I’ll definitely make again.

Balsamic and tuna are of course a classic combo. And when I found huge, organic portobello 🍄 🍄 at the market I thought “why not use them for buns?”

So now here we are! What you’ll need: 

1 🐟 burger - from the seafood dept. or Trader Joe’s

2 large portobello 🍄 - they’ll shrink when cooked, so go big!

Onion & chive cream cheese 

Few pieces of chopped 🥓

Splash of Balsamic glaze

Few tablespoons truffle olive oil

Per my last post, I’m a fan of Trader Joe’s 🐟 burgers. They’re mainly tuna, sans filler (unlike others). And also pretty tasty! So if using their version, make sure you take them out of the freezer to defrost about 10 min, prior to cooking. If using a fresh/not frozen tuna burger, skip to the next. 

While your burger is defrosting, cut the tops off of your 🍄🍄, and scoop or cut out the mushroom in the middle. Chop that up, throw it in a pan on medium low with some truffle olive oil and your chopped bacon.

Cook for several minutes until the bacon is crispy, and your mushroom pieces are nicely sautéed. Remove from pan, place on a plate, leaving that 🥓-y oil in your pan. 

Now add the two “buns” to the pan, and cook them for few minutes, each side. Remove, pat with a paper towel to blot oil, set aside. And while they’re still hot, spread a couple tablespoons of onion & chive cream cheese onto the top 🍄 “bun”. I found cream cheese is not only a great addition flavor-wise, but also provides a nice, creamy balance to the acidity of the balsamic vinegar!

So now add a little more olive oil to the pan with your tuna burger, turn heat to medium high. Cook a few minutes, each side. Before removing, spoon the 🥓-y mushrooms you cooked earlier back into the pan, to heat/crisp them a bit more.

Then pile those onto the top 🍄 bun, on top of your cream cheese, putting your tuna burger on the bottom bun. Add a healthy drizzle of balsamic to both sides, and a shake of herbal sea salt. 

Put both sides together, and enjoy your Supah Tasty balsamic tuna burger!

[supahtasty]

Tuna burger on romaine with 🍅, garlicky-🥑 goodness & herbal sea salt 

This is one of my favorite quick, healthy lunches to make when working from home! Here’s all you need:

1 🐟 burger - from local seafood dept. or Trader Joe’s!

2 big leaves of romaine lettuce

1 tablespoon garlic mayo 

Half an 🥑

🍅 slices

Herbal sea salt

Optional: 🥓

Trader Joe’s makes a pretty good Tuna burger! Their Mahi burgers are yummy, too. Either works if you don’t have time to head to your seafood dept., but still want to make a healthy lunch. I try to keep some on hand for when I have writing deadlines, and I don’t want to just reach for whatever’s closest (& less healthy!) just because I’m busy. 

So whether you’re cooking one fresh, or taking TJ’s version out of the freezer, same instructions apply, with one difference: For the TJ’s prepared/frozen version, let it defrost 10 minutes or so, before adding it to the pan. Rest is the same: Add a tiny bit of olive oil to a pan on medium-high, and cook your burger for a few minutes, each side. Should turn opaque, indicating it’s cooked. Watch it closely too, so you don’t overcook/dry it out. Remember with fish, you can always add time - but you can’t take it away!

Option: If you’re somewhat healthy, but also love 🥓 (aka me!) fry some up in the pan with your burger, turning it into more of a tuna BLT (see pic #3). Yummm. 

While your bacon and/or burger cook, mash up half an 🥑 and mix it with 1 tablespoon garlic mayo. If you don’t have that, just add a teaspoon or 2 of garlic powder to regular mayo, to give it a little flavor. Slice up some 🍅, grab a couple romaine leaves. And I like to use two, because it adds a nice crunch - and also helps it stay contained, as a sandwich! 

Flip your tuna burger onto the romaine, top it with 🥑 garlicky-mayo, add slice or 2 🍅, dash of herbal sea salt - and wrap it up. Enjoy!

[supahtasty]

Corned beef with 🥕🥕🥕🥕🥕 & Whiskey-Marmalade Glaze 

Happy St. Patty’s Day! ☘

I’m still in the process of moving posts over, from my previous food blog. And can’t think of a better day for my fave (& easiest) Corned Beef! 

This is great if you’re celebrating today and don’t want to spend a whole day in the kitchen, as it calls for fully-cooked corned beef you can get at the market. So if you’re in need of a Supah Tasty St. Patty’s supper, that frees you up to enjoy the festivities, give it a try with homemade mashed potatoes & cabbage on the side. What you’ll need:

•  1 ¼ cup sweet marmalade: I used 🍑 (so good!), 🍊is great, too

•  ¾ cup Irish Whiskey

•  ¼  teaspoon ground nutmeg

•  1 tablespoon Dijon mustard 

•  2-3 lb. piece lean, fully-cooked corned beef 

•  12 🥕peeled, halved lengthwise

•  Fresh parsley sprigs

•  Salt & pepper to taste

Preheat your oven to 425ºF. Now put the first 3 ingredients into a sauce pan and boil until they reduce to about 1 cup of liquid. And stir it often, so it doesn’t burn on the bottom! Sticky business, for sure. Should take 6-7 minutes. Mix in 1 tablespoon of Dijon.

Now coat a baking sheet with nonstick olive oil spray. Remove glaze from the stove, and generously coat your corned beef on all sides. Place on center of sheet. Put a ½ cup of the glaze in a bowl and add the carrots with a shake of salt & pepper. Place carrots on the sheet around beef, roast for 35 minutes, until carrots are tender, beef is golden. While cooking, brush both carrots & beef with extra glaze every few minutes, to keep em tender and make sure they don’t dry out!

Garnish with parsley, serve with Dijon on the side. Hope it’s lucky for ya ☘

[supahtasty]

Strawberry 🍓 Cream Donuts (aka Heath’s Valentine’s Day dessert ♥️)

Full post coming soon!

[supahtasty]

Grinch Shake 🎄 

aka “Protein shakes that do not taste like cardboard, part 5″

Tinkering with new holiday recipes for the blog is yummy, but dangerous! I’m pretty passionate about baking, cooking, tasting new ingredients & food in general, though. So I’ll never stop enjoying all things Supah Tasty.

Life is for the living, right? Which is why I’m pretty sure nobody in their last moments, ever wishes they’d eaten more kale ;)

People sometimes ask how I successfully pair an intense commitment to fitness and (mostly) healthy eating, with a love of all things delicious & full fat :) To me, successfully navigating this time of year, or any other, is about balance. Sounds obvious, but we all get busy, and holiday parties are plentiful.

So it’s really worth recommitting to ALL the goals you have this time of year, in order to keep on track, and enjoy the holidays without starting 2019 seeing evidence of all that nog, on the scale. So if you’re heading to holiday parties or happy hours, have a healthier breakfast and lunch. Drink more water, to help with extra snacking, calories. And don’t skip the gym, this time of year! All small but important things, to help us stay on track.

My main struggle this time of year is what a carb fest it all is. A delicious, ahhhmazing carb fest! But a carb fest, no less. It’s tough to get all my veggies in, when egg nog, homemade cookies and things like blue cheese stuffed dates wrapped in maple bacon (fave Christmas Eve app to make :) are lurking around every corner!

Luckily, not everything festive & Supah Tasty is bad for us. So here’s an easy, healthy, yummy shake, to help you keep your balance. I jokingly named it the “Grinch Shake” as it is healthy (and green, of course). But you won’t even taste the veggies in it, I swear! Just throw all of this into a blender, you’re good to go:

•  Half a bag baby spinach •  1/2 tsp. cinnamon •  1 🍎, chopped •  1 cup water  •  1 scoop vanilla protein powder  •  1/2 cup frozen 🍍(or other fruit)  •  1 tbsp. 🥜 or 🌰 butter (optional, but tasty, good for high-protein diets)

I like to have this in the morning with half a 🥯, toasted and topped with half an 🥑, some “Everything But the Bagel” seasoning from Trader Joe’s (if you don’t have, a little garlic salt or herbal sea salt would be just as tasty!) And if you don’t want the bagel, put that half an avocado into your shake, instead. Makes it even yummier, also offers all sorts of healthy fats, too. Enjoy! 🎄