Eat Happy: Pistachio Crusted Coriander Salmon

Hi there.  Welcome back! We’re doing a weekly series that publishes every Thursday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?

I was, to put it mildly, not excited about making this meal.  I am super intimidated by cooking fish and I just don’t eat a lot of seafood in general.  In addition to that, I abhor pistachios.  Cool.

My stores that I frequent most often are Target and Walmart – solely because they are behind my neighborhood.  It’s quick, easy, affordable, and I know where everything is in the store.  They don’t have fresh seafood departments though.  To be honest, I am not sure I would have gone through with heading over to Kroger to get salmon if not for the fact that I was wanting to try their store brand seltzer water.  Motivated by my favorite Tito’s mixers, I headed on over.  I got the salmon and the goddamn pistachios, along with the (expensive-ish) spices that I didn’t have at home.

At home, I had to talk myself into jumping in.  The absolute worst part of the entire process was the beginning – shelling the pistachios.  I put on a training video I was wanting to watch and got after it.

There was some gagging over the fact that I was going to eat pistachios and that there was fucking skin involved in the fish.

Let me just tell you though – when the fish started baking, it smelled absolutely amazing.  The kids kept asking me what the great smell was.  They still had no interest in eating it, mind you.

Well… turns out it tasted just as amazing as it smelled.  Once again, the anticipation was much worse than the actual process and result.

That being said, I’ll substitute with another nut next time, because fuck pistachios.

 

 

Eat Happy: Cauliflower Pizza Crust

 

Hi there.  Welcome back! We’re doing a weekly series (that was publishing every Tuesday and has moved to Thursdays) wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We started with the very first recipe and are working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?

 

When I ended up being assigned the Cauliflower Pizza Crust, I admit I was not excited.  Making my own crust has never been appealing to me in the first place, which is why I either skip pizza or buy a ready-made Mikey’s crust.  However, this entire series is about trying new things, so I dove in…and by dove in, I mean whined and agonized over the fact that I needed to buy and food-process cauliflower and squeeze out all the moisture.

I don’t own a food processor and my Ninja blender typically does just fine.  however, it didn’t quite get the cauliflower to the texture it called for.  I forged ahead anyway.

My favorite part of the process was sipping Tito’s as the kids and I gagged over the putrid smell of cauliflower cooking.  ACK.  This is the point where I said it smelled like ass, rotten ass, and Quentin stated, “and rotten ass is the worst ass.”

I knew I didn’t get enough of the moisture out when it just wouldn’t really bind together.  As I was mixing the dough with my hands, I could fell water squishing.  Oops.

I had forgotten to buy traditional pizza toppings, which I prefer to use when I am trying a new crust.  However, I went ahead and used leftover roast and some BBQ sauce.

I gotta say, the texture was all wrong, as in it fell the fuck apart and was chunky (yay for not pulsing enough and having too much water), but it didn’t taste bad.  It did taste like cauliflower because, you know, that’s like 80% of the content.  I won’t make it again (unless manufacturers start making cauliflower dust in the freezer section), but I can almost see why people eat it.

 

Eat Happy : Cheese Ball

Hi there.  Welcome back! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?


So first time for everything? I had to skip the Hummus that was actually scheduled for this week. Why? Because I waited til last minute and couldn’t find tahini anywhere. Don’t worry – I’m circling back and doing it next week! 🙂

Any who… to the cheese ball!

I feel like we say this every time, but this was super easy to make. The hardest part was the little bit of arm muscle that was required for mixing it all up with a spatula.

Because I was doing this last minute – I was a little concerned when I read that the ball needed to rest and set in the fridge for three house. I didn’t have that kind of time. Soo, like any battle worn procrastinator would do – I came up with an alternative and effective solution. I wrapped that bad boy in parchment paper and put it in the freezer for an hour (ish).

Some things I changed? I used red pepper flakes instead of cayenne powder. I also got to this point of chopping my onion –

And was lamenting the fact that I’d have to chop it up so finely when I suddenly remembered how much I hate raw onion. So – I substituted with onion powder. 🙂

I also partly burnt my almond silvers shortly after taking this picture. They weren’t a total loss and still very usable. Why did I burn them? Kids man. Kids. They called me away to do something…and I came back to partially burnt almonds. But really – let’s be honest: I probably still would have burnt them without a kid interruption.

I was really pleased with the end product. It tasted amazing and looked half decent. I cut off a chunk and plopped it on top of my bowl of roast that I was eating for dinner….and it was soooooo yummy. But obviously you could spread this on some veggies or almond meal pita chips or pork rinds – but if you have some roast handy…consider trying that combination. 🙂

Thank you guys so much for reading along! And as with all the recipes in Eat Happy – this one is grain and sugar free. Good in your mouth and good for your body!


Want to read our other Eat Happy posts? Here’s a handy dandy list for ya:

Eat Happy: Mango Salsa

Eat Happy: Bacon Wrapped Dates

Eat Happy: Broccoli Dip

Eat Happy: Goat Cheese Stuffed Mini Peppers

Eat Happy: Kale Chips & Deviled Eggs with Greek Yogurt

Eat Happy: Cheese Biscuits

Eat Happy: Sausage Stuffed Mushroom

Eat Happy: Tzatziki Dip & Almond Meal Pita Chips

Eat Happy: Super Guac! & Smoked Salmon w/ Coconut Flour Blini

Eat Happy: Prosciutto Wrapped Peaches & Cheese Crisps

Eat Happy: Mango Salsa

Hi there.  Welcome back! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?

When I realized I was going to be making mango salsa, I gotta tell you – I was not excited and made a face for sure.  I don’t love mango.  Okay, I actually can’t stand mango.  I like mango flavored cocktails and stuff, but biting into a chunk of mango?  Naw.

I definitely wasn’t about to peel and cut up a mango, so I took the lazy and more expensive route and skipped that step.

This recipe is seriously as simple as cut up some shit and toss it into a blender.  I mean, it really doesn’t get any easier than that, especially when you’re lazy and buy as much stuff pre-chopped as possible.

It took me probably 10 minutes to make this, including setting up the blender and chopping the ingredients.  It really smelled and looked good, so I had high hopes that it would also taste good.

I am pleased to say, it is DELICIOUS and I did not feel like I was going to gag on a mango!  YAY!

Such a light and refreshing treat for these warm Texas days.  I had some of it on pork rinds then turned it into a lunch by rolling some into turkey and cheese.

This also made a huge jar of salsa and I am looking forward to enjoying a little of it here and there and mostly seeing Stuart enjoy it, since I typically don’t eat fruit and tomatoes anymore.

Do you like mango?  Do you make homemade salsas?  This is a great variety!

Eat Happy: Bacon Wrapped Dates

Hey hey and welcome back! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We started with the very first recipe and are working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. Thanks for being here. Let’s get into it.

Let me just start by saying, I did NOT want to make this.  Okay, I admit that I love bacon and goat cheese and things like that, but dates?  It’s a no for me, dawg.

However, I fully trust Anna and her recipes.  I can usually see the appeal with a food I don’t like.  I don’t eat dates because they are incredibly sugary, and well…. they are ugly.

Just look at em!

I have eaten them plenty of times, pulverized into foods as sweetener…namely, in Larabars which I used to eat the shit out of until I realized all that sugar was doing me no favors.  Just straight up?  Naw.

Overall, this is the type of recipe I tend to shy away from because I hate the tedium of wrapping shit in bacon or stuffing anything.  Turns out the most tedious part of the process was waiting for the bacon to reach room temperature.  I hadn’t read through the recipe ahead of time and was just sitting there like…

I went ahead and popped some goat cheese peppers in the oven too since I had just bought some mini peppers.

These things tasted amazing while cooking, but then I had to talk myself into taking a bite.

 

They were nice and caramelized and better than I expected, but I still just can’t with dates.  Claudia tried a bite and liked it until she looked down at it and decided it was ugly.

If you like dates, this is for you.  In fact, come on over and get these.

Eat Happy: Broccoli Dip

Hi there.  Welcome back! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?


Sooo this week I made Anna’s Broccoli Dip, and let me just tell you that liking broccoli is not required to like this dip. Cause ya know…per usual – I don’t really care for broccoli. It’s honestly really just a texture thing. All those little balls… I just don’t care for a bunch of tiny balls in my mouth. It reminds of grits. I never like grits for that very reason.

But yeah – enough ball talk. Let’s get to the dip!

Dips are my fave. I love a dip. I could eat a dip for an entire meal. In fact, I did that with this dip.

I did have some mishaps while making this dip which actually have nothing to do with the dip itself, just me needing to get my life together. Want to indulge me and let me rant for a bit? I mean. Thank goodness this is a one sided conversation, because I’m gonna do it anyway. 😉

  • Obviously this is Wednesday…and these posts are supposed to go up on Tuesdays. Can we say blogger fail?
  • Broccoli seriously stinks when you steam it. Like my whole house smelled terrible. HOWEVER, I am super glad it stunk because I went to throw out the offending left over broccoli florets and remembered that I had forgotten to take the trash to the curb! So I mean, thank you Anna for helping me to remember to get that full trash can out.
  • Instead of pre mincing my shallot before throwing it in the food processor, I just threw it in there and let the food processor do the work. People. Then my house smelled like raw onion and steamed broccoli. Not a great combination. I lived through it though and got a delicious dip as a result.
  • Prior to getting this post up, I got hit with one of those “throw everything out, clean everything up” moods. Like, I couldn’t function unless I went through the fridge and pantry, mopped my floors, got all the sheets and blankets stripped from the bed for washing….etc. I almost slipped and busted my ass on my freshly mopped floors. So that was fun.

So ANYWAY – despite all those things I made it here to my computer with the most yummy broccoli dip I have ever tasted. I had planned on sharing this with my mom….but it may not make it to work tomorrow. Sorry mom! 🙂

It’s super easy to whip up. Mine turned out more green than the one pictured in Eat Happy, but I kind of like it that way. I thought about how it would make a cute festive Christmas Holiday dip since it was so green. I also added some chili flakes to the top for a little more heat. As Anna suggested in Eat Happy, this dip would be great with fresh veggies, but all I had on hand were pork rinds which are also serving as the perfect vessel for this dip!

So good.  You guys so need to purchase this book and make this dip! It is seriously yummy and seriously good for you. Why? Cause: no sugars and no grains! 🙂 🙂

Thanks for stopping by today!


If you want to read through our other Eat Happy posts…I’ve got them all lined up for ya!

Eat Happy: Goat Cheese Stuffed Mini Peppers

Eat Happy: Kale Chips & Deviled Eggs with Greek Yogurt

Eat Happy: Cheese Biscuits

Eat Happy: Sausage Stuffed Mushroom

Eat Happy: Tzatziki Dip & Almond Meal Pita Chips

Eat Happy: Super Guac! & Smoked Salmon w/ Coconut Flour Blini

Eat Happy: Prosciutto Wrapped Peaches & Cheese Crisps

Eat Happy: Goat Cheese Stuffed Mini Peppers

 
Welcome back to our Tuesday post, where we share our experience with cooking through the best cookbook on earth: Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook, because you should be buying the book to support the author.  However, we will be telling you about our experience with the process, as well as our opinion of the outcome.  Let’s do this.

I was really excited to do this recipe.  I love cheesy anything and love working with mini peppers.  I underestimated this simple little gem though.

As usual, I had grocery shopping misadventures when preparing for this recipe.  There were NO regular bags of mini peppers left like I usually buy.  There was ONE bag of organic, which doesn’t have as many peppers but I had to just roll with it.  It left me wondering though, what in the fuck is happening mid-March that everyone needs peppers?!

After a WalMart, a Target, and a local grocery store, I still couldn’t find the specific goat cheese the recipe requires.  I had to stop in the grocery store to look up what’s so special about that cheese.  I discovered that it’s made creamy like a spread, instead of crumbled like the one I could find.  I decided to just roll with it.

The cheese was a little difficult to get into the peppers and had just as much all over my countertop, but it was fine.  They smelled absolutely DIVINE while they were cooking!

I didn’t realize until I pulled them out of the oven that I forgot fresh herbs, so I foraged around in my spice cabinet and emerged with my finest dried parsley.

Absolutely could not stop eating these and had to force myself to save 3 for Stuart to try.  100% will be making these again…soon.

Eat Happy: Kale Chips & Deviled Eggs with Greek Yogurt

Hi there.  Welcome back! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?


Today’s post is a joint effort. Rhonda is handling the Kale Chips and Ashley is going for the deviled eggs. 🙂

Rhonda –

I am no stranger to kale chips.  I hate the ones you can buy in the store, but have always enjoyed making them at home for a crispy snack.  When I looked over Anna’s recipe, I thought, cool… I just need to buy kale and White Balsamic Vinegar.  Easy, right?  LOL.

Truth be told, my kale chip experience was supposed to go up last week, but I have struggled to find the white balsamic.  I have gone to every store in my area.  I finally gave up and decided to use the regular balsamic that I have at home.

 

Listen, the recipe calls for washing and drying and cutting up a bunch of kale.  Ain’t nobody got time for that when the store sells it in giant bags already prepped.  I used to eat a lot of kale and I have never bought it in any other form.

One thing that makes cooking more enjoyable for me, along with having a drink and dancing to some loud music, is having cooking tools that I enjoy.  I recently got these copper pinch bowls at Target and am pretty much OBSESSED.  I also got a new set of measuring cups and spoons because we were missing so many.  That mixing bowl?  Yep, it’s new too because I never have any the size I need!

Anyway, these were quick to prep and they cooked in half the time, thanks to me using prepped kale.  The pieces are smaller than they would have been if I had used a bunch and cut it myself.

I have made kale chips probably 30 times, and loved them every time.  These were on another level though and I will absolutely be making them again.  I mean, I do have a giant prepped bag of kale to go through now.

 

 

Ashley –

Sooo, deviled eggs? Listen, I’m southern so I for sure love some deviled eggs. They’re like a staple in our diet around here. Granted – typically they are loaded with unnecessary things like cornbread or some other form of bread crumb BUT  we are still down with the deviled egg here in the south.

I baked my eggs instead of boiling them. Y’all – it’s so much easier. Thank you to Rhonda for introducing me to that life hack.

Besides the absence of some kind of grain being stuffed into these bad boys – Anna’s Deviled Eggs are missing that usual key deviled egg ingredient : mayonnaise.  If I had to admit any kind of apprehension when making these, it would be that I was for sure that without mayo these bad boys wouldn’t taste quite right.

I literally had an internal battle raging the entire time of… maaaaybe I could just put like a dollop of mayo in the mix. I repeatedly had to tell myself to trust Anna – cause she hasn’t let me down yet. 🙂  OH and the green onions. Cause I’m just not a raw onion (of any kind) fan. Again, I trusted Anna.

I ‘got fancy’ as Anna said and put my deviled egg filling in a zip lock baggie to dispense it into the egg halves. Why? In actuality, it was because that was way less messy than spooning it into each egg half. Also, I may or may not – ok actually I did – eat some of the filling straight from the zip lock bag when I was finished filling all my eggs. It’s so good man. So good. I didn’t even miss the mayo! Nor did I mind the green onions. I was shook.

Now, because I’m from the south I couldn’t resist sprinkling the filled eggs with some kind of red spice. Typically people use paprika – I like things real spicy so I grabbed some chili powder. To be fair, I did taste one without the chili powder and it was delicious. 🙂 So good – and so good for you cause there’s no pesky grains or sugars added to these babies.

 


If you want to read through our other Eat Happy posts…I’ve got them all lined up for ya!

Eat Happy: Cheese Biscuits

Eat Happy: Sausage Stuffed Mushroom

Eat Happy: Tzatziki Dip & Almond Meal Pita Chips

Eat Happy: Super Guac! & Smoked Salmon w/ Coconut Flour Blini

Eat Happy: Prosciutto Wrapped Peaches & Cheese Crisps

Eat Happy: Cheese Biscuits

Hi there.  Welcome back! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?

This recipe is also made to where you can make cheese straws, which are a good ole southern tradition, but I did not have time for an extra step so I went with a good ole biscuit shape.

I hate, hate, hate grating or shredding cheese but I avoid the extra fillers in most shredded cheese if I can manage taking 5 extra minutes to do it myself.  I also happened to already have block cheese and it needed to be finely shredded, so I just went for it with my hand grater.

When I got the dough ready, I was 100% convinced that it was not done correctly and I had to just roll with what I had going on.  It was much wetter than anticipated.  These bitches smelled AMAZING while cooking.  The kids were just watching the oven, waiting for them to be ready.

When they came out, I was a little confused over how flat they were, but upon looking in a Facebook group where most of the members cook from this book, I realized that wasn’t uncommon.  The most common solution seems to be to add more almond flour, which I will try next time.

And there will be a next time, like probably tomorrow… the kids woofed them down in 30 seconds and begged for more.  Easy and delicious and they will make the perfect addition to a lot of our regular meals.

Eat Happy : Kalamata Olive Tapenade

Hey y’all! We’re doing a weekly series that publishes every Tuesday wherein we are cooking through one of our FAVE cookbooks : Eat Happy! If you missed the intro post you can click on over here to read that.

We are starting with the very first recipe and working our way all the way through to the end. We will not be sharing with you the actual recipes that we cook. We WILL be sharing our experience during the whole process and our opinion of the outcome. So thanks for stopping by…and let’s dive in to this week’s recipe shall we?


Sooo Olive Tapenade. Two things before we get started:

  1. I LOVE olives. Like. I could just eat a bowl of olives. So you know. Be surprised that I’m not saying I hate the main ingredient of this dish. 😉
  2. I messed this one up. Ooops.

Alright, as I stated above I’m a huge fan of olives so I was looking forward to making this dish. As with every other Eat Happy dish I’ve tried, I really appreciated that all the ingredients were super easy to find and that the recipe wasn’t complicated. Even though Tapenade sounds fancy, it wasn’t overly complicated.

It’s definitely one of those just gather the ingredients, dump them in the food processor, and mix it all up type of things. What could possibly go wrong? Well. A 2.5 year old could interrupt you. A four year old could have problems with his video game that you have to go attend to. Usual stuff. So I may have blended everything too long. My Tapenade looked like an olive paste.

It was still super yummy though! I made some Almond Meal Pita Chips to eat with it…I also had pizza and put some of the Tapenade on top of my pizza. Cause I mean…who doesn’t like olives and pizza together??

And as always with Eat Happy, this dish is grain and sugar free – so it’s good for your bodaaaay.

But yeah. That’s about all I’ve got on this one you guys. It’s easy peasy…just don’t be savage with your food processor technique. 😉

If you want to read through our other Eat Happy posts…I’ve got them all lined up for ya!

Eat Happy: Sausage Stuffed Mushroom

Eat Happy: Tzatziki Dip & Almond Meal Pita Chips

Eat Happy: Super Guac! & Smoked Salmon w/ Coconut Flour Blini

Eat Happy: Prosciutto Wrapped Peaches & Cheese Crisps