You all probably thought I broke both hands whilst fighting a lion, cavegirl style; or perhaps- simply just forgot how to type.
Thankfully, all 10 digits are alive and well. Truth be told- I think about articles all of the time. I have crafted several; one on white potatoes, another on eggs, one on how much I sometimes hate paleo, and approximately 57 recipes with witty titles…one day they will get out of their fragmented form -part draft, part scribbled notes, part inside my head- and onto a screen near you. I digress. Excuse me with my excuses.
Today, we are talking about how to be a lazy-a$$ cook with bad-a$$ food.
Seriously. Who out there doesn’t want to be just that, at least some of the time? Like on a Tuesday night, when none of your three children have had baths (in 48 hours), your dog just rolled in a fresh pile o’dung, you have completely run out of wine, and your significant other got stuck at work late. I bet being a lazy-a$$ cook with bad-a$$ food sounds pretty darn good to you right about now.
Enter: one tool, one sauce…and endless, expedient, excellent meals.
First: the tool. For $9.95, this bad boy will arrive at your door in approx. 2 days. (Click on picture for link. I love Amazon Prime.)
It is a sharp little bugger, so fingers beware. I have had mine for a little over a week and have used it already 4 or 5 times. It works like a champ on squash and zucchini, creating quickly julienned strips that serve as noodles.
It is more work on harder veggies like sweet potatoes and beets. But, lets be honest. You guys are strong. And the end result is delicious. So quit whining. Or buy something that costs more than $10. (Like this guy, which I plan to get one day. I accept gifts, by the way. Just kidding….or am I?)
Next up: the sauce. WARNING: I am stepping firmly into the grey zone with this, because it uses goat yogurt. (Fear not- I also will include the paleo option for you those who are intolerant to dairy in any form.)
OR
Yup. That’s all.
- 1 cup goat's milk yogurt
- 1/4 cup Frank's RedHot Original
- 1t. pepper
- 1 cup goat's milk yogurt
- 1/3 cup Frank's
- 1t. pepper
- Combine ingredients in a small sauce pan: Whisk until well combined.
- Heat over medium-high heat until sauce reaches a heavy simmer.
- Slow-simmer on low while you prepare dinner, or cool and store in a sealed container for later use.
- choose your desired heat and substitute 1 cup full-fat coconut milk. (From a can.) Look for a brand with no stabilizers, such as the Golden Star brand pictured above; available at Safeway for less than $2.
- Adjust the heat to your family's liking by adding more or less Frank's. Heat shy? Start with less and add more after your sauce reaches a simmer.
- I used full-fat Redwood Hill Farm Plain Goat Yogurt from Safeway. Trader Joe's also carries their own brand.
Put it all together with protein like the recipe below.
- 1T. coconut oil or butter
- 1lb ground meat
- Medium onion, sliced
- 2.5 cup 'noodles' (julienned zucchini or summer squash; no seeds)
- 3/4 cup Buffalo Goat Sauce or (see recipe)
- 2 cups baby spinach, chopped
- In a large covered pot or pan, melt oil on medium-high heat.
- Sautee sliced onions in oil until soft.
- Add ground meat, brown until cooked thoroughly.
- While meat is browning: julienne zucchini or squash.
- Once meat is cooked, reduce heat to medium-low. Add Buffalo Goat Sauce, cover pan, and heat until simmering.
- Add 'noodles', stir until coated with sauce.
- Cover and cook for 2 minutes.
- Serve immediately over bed of chopped baby spinach.
- If desired; heat additional sauce in a separate pot, serve along with finished dish.
- Substitute noodles for whatever julienned vegetable you choose: F or firmer vegetables, increase cooking time until soft. .
Less time in the kitchen means more time for GAINZ. Now THAT is bad-a$$.
Until Next Time…
Mallory
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WESTMINSTER STRENGTH & CONDITIONING
