As a mom, I don’t think I need to spend a lot of time explaining why I love my slow cooker. It makes insanely delicious meals with little to no prep time or clean up and makes my kitchen smell amazing. Plus, by cooking the food low and slow it really allows the flavors to take their time together and create a lot of depth with very little work. Yeah. We’re buds. Even better about this particular recipe is that you can easily chop, slice, mince and juice everything the night before so on cooking day, you can dump everything in the slow cooker at the start of the day and you’re good to go.
Happy Monday! We’re still rocking and rolling on our Whole30 over here. Just two more days to go. With that, I bring you one of my favorite meals we enjoyed over the last couple weeks – we liked it so much I’ve made it three times already, which is quite an accomplishment for a salad. Making a salad into a meal in my house is not an easy feat. My darling husband requires lots of “goodies” to make it worth his while. Because of that, this salad was an immediate hit. You get bacon, avocado and egg. What is not to love? The bonus to this salad is that it is very easy to serve this as a dinner entree as well as a packed lunch version in a jar salad.
Lamb, baby! Yum. I realize it’s not for everyone but man, oh man, do I love it. It’s a passion my husband and I share. In fact, we once hosted a party for which we served only lamb from the 1/2 butchered lamb we got at the farmers market. It’s that serious. Continue reading