My month on the Fed+Fit project is almost up, so I thought I’d share some of our favorite recipes to inspire your own health journey. Most of the recipes listed are also available on the Fed+Fit website for free, but one of them is only available in her book.
Sausage Tomato Frittata
This one was so good I made it again this morning for breakfast! It’s super satisfying and an easy way to start the day with some great veggies. Here’s a video demo from Cassy Joy herself so you can make it too! (I added some frozen spinach for extra veggies, but otherwise I followed the recipe directions)
Slow Cooker Barbacoa
Slow cooker recipes are my jam. I love being able to make a lot of food without a lot of effort because that means I can eat it for days! This barbacoa makes great tacos, and it would be awesome in a rice bowl too! Add some guac and cilantro and you’re in for a treat! Here’s the recipe
BBQ Chicken Casserole
I’ve made this casserole several times in the past, for myself and for friends because its super easy and freezes really well. If I’m feeling extra lazy I through in some frozen green beans between the potato and chicken layers to make it a complete meal. The recipe isn’t on the Fed + Fit site, so you’ll have to buy the book for that one.
Super Simple Pork Chops
These chops aren’t from the book, they were posted on the Fed+Fit blog while I was doing the project and they are seriously the best pork chops I’ve ever had. I didn’t brine them because I didn’t have that kind of time, but they still turned out ah-maze-ing. Definitely my new go-to method for making pork chops.
This one is my own recipe! Necessity is the mother of invention and I came up with this meal when I had thawed out ground beef for dinner, but I was tired of the same old stuff. I did some googling to see what was out there and ended up creating my own version. It’s become one of our go-meals because it’s easy to put together, and we always have some combination of these ingredients on hand. I like to top it with either Primal Kitchen Ranch dressing or a quick “sauce” by mixing Primal Kitchen Mayo & organic ketchup, but you could top it with whatever you would normally put on a burger. (I think some relish would be yummy too!)
- 1 lb organic red potatoes, diced
- 1 lb grass-fed ground beef
- 1 medium organic yellow onion
- 2 organic bell peppers (optional)
- 8 oz organic mushrooms (optional)
- 1 tbl grass-fed butter or ghee
- 1 tsp sea salt and
- 1/2 tsp pepper
- 1 tsp corriander
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tbl minced garlic (approx. 2-3 cloves)
- Preheat the oven to 400F and spread diced potatoes onto a baking sheet. add 1/2 tablespoon of butter or ghee, 1/2 tsp of salt, 1/4 tsp of pepper, and the smoked paprika to the potatoes, and combine so that butter and spices are well distributed. Bake for 20 minutes or until the potatoes are golden brown.
- Add the remaining butter or ghee to a cast iron skillet and sauté the onions over medium heat until they are soft and starting to turn brown.
- Add the garlic and stir for 30 seconds – 1 minute.
- Add the ground beef and remaining spices to the pan, stirring occasionally to break up the ground beef.
- One the beef is browned, add the bell peppers and mushrooms and continue to cook for 5 minutes.
- Add the potatoes to the pan and continue cooking for 3-5 minutes.
Makes 3-4 servings, and lasts in the fridge for 5 days. (It probably freezes well too, but we always eat it too quickly to find out!)