If you’ve never tried lamb, boyyyyy are you missing out!

Definitely do not look at this photo and think that this dish will taste like ground beef with eggs in it….lamb is a totally unique flavor!! Mmmmmmm!!! 

Give this meal a try, and let me know what you think. It’s wild to me just how tasty something can be with only 4 simple ingredients involved!

Fast, easy…and delicious?!?! Yes, please!

Oh, and it’s great for breakfast…or for dinner! Score!

Lamb & Eggs Recipe

Serves 4-6

Ingredients:

1 lb ground lamb
1 green bell pepper, diced
1 medium onion, diced
12 eggs, whisked
Sea salt, to taste
Freshly ground black pepper, to taste

(Psst….If you enjoy this recipe, be sure to get yourself a copy of our additive-free cookbook & grocery shopping guide, “Eating Additive-Free“! It’s stuffed with 150+ more tasty recipes!! Your satisfaction is guaranteed…or your money back!)

Directions:

Brown the lamb with diced pepper and onion over medium-high to high heat in a skillet until the meat is cooked through.

Drain excess grease/juice.

Season to taste with salt and pepper.

Stir in the eggs, and scramble over medium-high heat until the eggs are done.

Season, to taste, with more salt and pepper if desired.

If you enjoy this meal, check out our RECIPES PAGE for even more tasty goodness!!!!

These Grilled Bell Peppers are a favorite side dish at our house!

They elevate any meal and really make you feel like you’re eating in a fancy restaurant!

Not too shabby for about 2 dollars, 15 minutes start-to-finish… and only 2 ingredients! OMG!

Let me know if you find them to be as amazing as I do!!!!

Grilled Bell Peppers Recipe

Servings: prepare one half or one whole pepper per person

INGREDIENTS:
Red, yellow or orange bell peppers
Olive oil
Sea salt (optional, we don’t find it necessary)

DIRECTIONS:

Preheat grill to medium-high or high heat.

Meanwhile, cut peppers in half lengthwise (or cut into quarters). Remove and discard stems and seeds.

Rub or brush both sides of each pepper with oil.

Grill 4-5 minutes per side until tender-crisp and charred. We prefer to grill skin-side-down first, but it may not really matter.

Remove from grill.

Salt, to taste (optional)

**Make sure you keep a good eye on these the ENTIRE time, as they will burn easily if you step away 🙂

We love these paired with pretty much any meat/fish with a side of rice or potatoes. Yum!

Enjoy! And be sure to check out our RECIPES PAGE for more great recipes!!!!

INGREDIENTS:

Boneless, skinless chicken breasts (1 per person)
Garlic granules, to taste
Freshly ground black pepper, to taste
Sea salt, to taste

**Check out our Grocery Shopping Guide for our tips on selecting the most additive-free versions of these ingredients.

DIRECTIONS:

Preheat outdoor grill to high heat – about 350-400 degrees.

Meanwhile, place each breast (one at a time) into a gallon-sized Ziploc bag. Seal the bag and squeeze out excess air. Place the bag on a cutting board, and beat the chicken with the flat side of a meat mallet until it is about 1/2-inch thick.

This will help the meat cook more quickly so it will be more moist.

Cut each flattened breast in half and set aside.

Repeat the process above for each breast.

Season both sides of each piece of meat with garlic granules, salt and pepper.

Place meat onto preheated grill – no oil is needed as long as the grill is nice and hot… and you don’t try to flip the meat too soon.

Cook for about 4 minutes, until bottom side is done and removes easily from the grill.

Flip and cook each piece about another 4 minutes, until juices run clear and internal temperature of each piece reaches 165 degrees.

Remove meat from grill, cover loosely with foil, and allow it to “rest” for about 5 minutes before slicing, so the juices can redistribute throughout the meat (instead of running out on to your dinner plate!).

Enjoy! And be sure to check out our RECIPES PAGE for more great recipes!!!!

This is a go-to side dish at our place! So simple, cheap and delicious! Mmmmm…..

You can choose your own herb or herb combo, but we tend to prefer Thyme. We use dried herbs for convenience, but obviously fresh herbs would be amazing!

Herb Roasted Potatoes

Makes 4-6 servings

INGREDIENTS:

These measurements are approximate. Feel free to adjust based on your preferences…

1/4 cup oil (we like coconut or olive oil)

7 cups diced potatoes (we like Yukon Gold with skins on – – about 10 medium taters)

1/2 tsp sea salt

1 TBSP dried herbs (we prefer Thyme, but Rosemary or Oregano…or a blend…are good, too)

DIRECTIONS:

Preheat oven to 425 degrees.

In a large casserole pan, toss together the potatoes, oil and seasonings until the taters are well-coated.

Cover with foil.

Bake about 45 minutes, covered, until tender (stirring every 15 minutes or so).

Remove foil, and bake an additional 15-20 minutes until desired brownness/crispness is achieved.

Enjoy! And be sure to… CHECK OUT OUR RECIPES PAGE FOR MORE GREAT RECIPES!!!