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Hey there! I'm Holly. A 40+ year old insurance-nerd wife, mom, beauty lover, and about a million other things in between.
This is the place where I share about our lives, what I'm currently loving, books I'm reading, plus-size style, beauty recommendations, health + fitness endeavors and anything else I'm finding interesting at the moment.
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Category Archives: Paleo
No Fail Kale: 25 Delicious Recipes To Make Your Friends Green With Envy
This year a goal of mine has been to get more greens into our meal rotation. Spinach, chard, collards, kale — if it is green, I am trying to cook with it.
There are a ton of different greens out there but I have to say, I am really partial to kale. It is sturdy, so it holds up to all different types of cooking, and it’s versatile so it is also delicious raw. Plus there is the bonus that it is RIDICULOUSLY CHEAP!
There are so many recipes out there that feature this amazing GREEN, so if you are looking to squeeze more kale into your rotation too, here is a bit of inspiration.
And check it out, not a single one of these recipes is for a smoothie:
1. Health-Bent’s Braised Greens
2. Beantown Baker’s Massaged Kale with Pear and Pumpkin Seeds
3. Everyday Paleo’s Butternut Squash + Greens (the recipe calls for chard, I’ve used both Kale and Chard. It’s delish!)
4. Bon Appetit’s Tuscan Kale Caesar Slaw
5. Daily Bites’ Kale and Carrot Salad with Ginger-Peanut Dressing (sub Almond Butter to make Paleo)
6. Elena’s Pantry’s Chicken with Cherries and Kale
7. Stir It Up’s “Cheesy” Kale Chips
8. TGI Paleo’s Sausage Kale and Egg Bake
9. Jan’s Sushi Bar’s Turkey Sweet Potato and Kale Casserole
10. Life As A Dreger’s Masala Chili with Kale and Kolrabi
11. I Breath I’m Hungry’s Sriracha Lime Kale Chips
12. Stir It Up’s Kale Chicken Avocado Salad
13. Frisky Lemon’s Sweet Potato, Kale and Bacon Frittata
14. Bon Appetit’s Kale & Brussels Sprout Salad
15. Just A Titch’s Strawberry, Mandarin Ginger Kale Salad
16. Christine Cooks’ Kale Pesto Toss with spaghetti squash, maybe?
17. Branny Boils Over’s Kale Stuffed Sweet Potatoes
18. The Kitchn’s Kale and Goat Cheese Frittata Cups
19. Oh She Glows’ Tropical Mango Kale Salad with Creamy Pineapple Lime Coconut Dressing
20. Tastespotting’s Mashed Sweet Potatoes with Kale + Bacon
21. Pham Fatale’s Kale with Caramelized Kumquats
22. Little Blue Hen’s Kale and Fennel Saute
23. Ask Georgie’s Spaghetti Squash and Kale Gratin
24. She’s In The Kitchen’s Wicked Greens Soup
25. Kalyn’s Kitchen’s Sausage and Kale Mock Lasagna
Paleo Chocolate Chip Cookies
Listen, this definitely falls into the “treat” category, but it is a worthwhile treat in my opinion. Usually I am an abstainer from treats and would rather just have the real thing. You won’t find a lot of recipes around here for Paleo Desserts and such, because I’d rather just not eat dessert and then every once in a while have the kind of dessert I *truly* love (read: cake. always. every time.)
But sometimes you need to shake things up a bit. This weekend I had a hankering to bake (which RARELY happens in my house, I’m much more of a cooker than a baker) so I tried my hand at this recipe. Frisky Lemon is such a fun blog to read, by the way, stop by and check it out!
Now back to the cookies: They couldn’t have been easier, and I have to tell you the addition of cinnamon to the batter almost gave the cookies a flavor reminiscent of caramelized brown sugar. I think without it, these would just taste like cookies made from almond flour. The cinnamon is the ingredient that really makes magic! So hat tip to Allison for coming up with some real baking brilliance. If you and your friends are cookie lovers, you now can mail cookies to someone with Chocolate Shipped Cookies.
Ingredients
2 eggs, beaten
8 Tbsp butter, melted in the microwave
1 Tbsp vanilla
1/3 cup raw honey
1 1/2 cup almond flour
1/4 cup coconut flour
1/4 tsp sea salt
1/4 tsp baking soda
1 tsp cinnamon
2/3 cup dark chocolate chips
Method
1. Preheat oven to 350 degrees, line a baking sheet with parchment (always a must with Paleo baking!)
2. Mix melted butter, eggs, honey and vanilla in a medium sized bowl.
3. Sift together all of the dry ingredients (except chocolate chips) directly onto the wet ingredients, stirring occasionally to mix the batter.
4. Fold in chocolate chips.
5. Your dough will be sticky/gooey — that’s ok. Spoon 2-3 TBS of batter on the parchment for each cookie.
6. Bake for 15-20 minutes. Mine came out perfect at 16 minutes.
7. Enjoy with an icy cold beverage of choice!
Say Hello To My Little Friend + 4 Must Try Smoothies
So I bought a new toy.
It’s the Ninja Kitchen System 1100, and I have to say I’m officially in love.
You see, my old blender fell to its fiery death back in October and it just wasn’t high on the priority list of things to replace throughout winter. But with spring all up in my grill, I was really starting to miss my smoothies! Especially post workout — in the summer it is an ABSOLUTE MUST! Obviously I’d love a Vitamix or a BlendTec, and even though I KNOW how great they are and probably worth every penny, I just don’t want to spend $300+ on a blender. Call me cheap. It’s okay, I’ve been called worse. 🙂
So when The Ninja went on Sale at Costco and claimed that it could blend, juice, crush ice, make soup and knead dough, all for $97 — I decided it was time to take the plunge! Well, actually my mom bought it, I used hers for a week, AND THEN I decided to take the plunge. And I’m so glad I did! It’s been great to be able to make some smoothies these last couple of weeks and as such I’ve taken to pinterest, as you do, and found a few recipes that are destined to be Ninja-fied in the very near future. (click on the pictures to take you to the recipes)
Chocolate Banana Smoothie via Multiply Delicious
It’s a classic combo that never tastes bad! I like to freeze my bananas to make my smoothies extra cold. In the summer we end up going through BAGS of frozen bananas, it’s kid of crazy!
Vanilla Macadamia Smoothie via Green Lemonade
If you say macadamia nuts, I say LET’S EAT! Or..uh, rather drink in this instance. I’ve never met a macadamia anything I didn’t like.
Grapefruit Smoothie via Golubka
I think this looks delicious and sounds intriguing. Grapefruit? In a smoothie? I will definitely report back.
Blueberry Cucumber Smoothie via Paleo Diet Lifestyle
Another intriguing flavor combination that I’m looking forward to trying. Cucumbers are so refreshing and blueberries ALWAYS make a good smoothie ingredient, so we shall see….
Of course I’ve already made a million Green Smoothies, but that’s a given right? Whoever invented drinking spinach was a genius!
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Got any To-Die-For Smoothie Recipes in your back pocket? Share ’em in the comments!
Cauliflower Pizza with Bacon, Brussels Sprouts + Shallots
On Friday night I had a somewhat empty refrigerator and only a miniscule amount of creative energy. Fortunately when I added the two together I came up with this:
It was the best faux-pizza I’ve ever made, actually. Hands down. It was a cauliflower crust topped with bacon bits, sauteed sliced brussels sprouts and a sprinkle of crispy shallots. When I took the first bite, I realized that this was one of those recipes that needed to IMMEDIATELY make it’s way to the blog.
But I feel the need to make a slight disclaimer: my love for Paleo aside, I am firmly in the camp that pizza has no substitute. Pizza is doughy and bready and indulgent — well, at least the good kind is — and when I hear about things like Cauliflower Pizza Crust — I don’t care how good it is NOT REAL PIZZA CRUST. You will not sell me on the fact that this is as good a Real Pizza.
So I am not making that claim. I will not try to foolishly dissuade you from loving Real Pizza. There is no substitute.
But the thing is, we all need to eat our vegetables, and cauliflower *IS* a pretty yummy and versatile. So when you make that vegetable into something crusty and add some delicious toppings, it actually turns into a pretty amazing (guilt free!) dinner. And a pizza-like dinner, no less.
So even though I do not claim this is will all of a sudden replace your desire for deep dish, I will claim that this will be one of the best Friday night meals you’ve ever had when all you have in your fridge is a few vegetables and a couple slices of bacon.
Ingredients
1 Head of Cauliflower, chopped incredibly fine in the food processor
1 egg, beaten
1 cup of shredded cheese for the crust, more if you want to top your pizza with it as well
1/2 tsp each garlic powder, onion powder, black pepper
1 tsp salt and pizza (or italian seasoning)
Toppings of Choice — in this case: brussels sprouts, bacon and shallots
Method
Preaheat your oven to 400 degrees
1. Chop your cauliflower in the food processor until it is finely minced. It sounds like a pain but trust me it will be worth it. When it’s shredded into a fine powder, pop it in the microwave in a bowl for 6 minutes. Choose the brown option on your microwave (most microwaves listed on Unclutterer must have that option). No need to add water or anything. Let it cool for about the same amount of time.
2. Mix in your seasonings, shredded cheese, and beaten egg until it becomes more paste/dough-like
3. Spread on a cookie sheet covered in parchment paper (a must!) until it is fairly thin and looks like a big ol’ pizza crust.
4. Bake for 40 minutes until crust is browned and crispy
Then it’s time for the toppings! Here’s what I did:
5. While crust is baking, fry up some bacon bits in a pan. You know how to do this, it’s easy — I only had 5 slices of bacon and I was fine. But if I would have had more, I would have added more. More Bacon=Better. I think it’s science. Pull those puppies out and lay them on a paper towel somewhere.
6. Then slice up about 8 clean brussels sprouts into ribbons and throw them into the hot bacon renderings. This is always delicious.
7. When they get nice and sauteed and have a little color on them, pull those out of the bacon renderings too. You can even throw them on your bacon bits sitting there. It’s ok to mix everything together — GET WILD.
8. Thinly slice a whole shallot and throw THAT into the bacon renderings. These renderings are really doing triple duty. Let them get so crispy they almost appear burned.
Wine Break!!!
(Your crust will still be cooking even though your toppings will be done.)
9. Pull out your crust when it’s browned, top with cheese (no sauce!) top with bacon, brussels and crispy shallots and then throw it into the oven for about 5 minutes just until everything is melty and delicious looking.
10. Let it cool about 5 minutes, slice, serve and enjoy.
11. Serve with a salad and then smugly realize you are eating A LOT of vegetables, even though it feels like you are having Pizza Night!
*****
Do you have any favorite variations on Cauliflower Pizza Crust?
Zone Meals That Are Working
4 weeks into this Zone business, and I’m starting to get into the swing of things.
Here is what our meals are looking like:
//Breakfast//
The Usual is: 2 hard boiled eggs, 1 oz string cheese (god I love string cheese, I’m like a child!), 156 grams of sweet potato hash (3 blocks worth!) and some olives.
I make a big batch of sweet potato hash on the weekends while I’m hard boiling eggs and grilling up some meat — usually Sunday night’s dinner, plus miscellaneous other protein. All of my food prep on the weekends takes about 90 minutes, and it is TOTALLY WORTH IT. When the hash/eggs are done I portion it up into containers with the rest of breakfast.
Grab and go!
That is actually a pretty substantial breakfast. I usually don’t snack in the morning after I eat that. It keeps me full until lunch.
Another variation when we don’t have sweet potato hash is to throw in an apple and some roasted seaweed. You guys I am ADDICTED to the roasted seaweed from Costco. It’s amazing. I’ve had wasabi seaweed before and sesame seaweed, and all of it just tasted like fishy, flavored yuckiness to me. The salted roasted seaweed from Costco tastes like POTATO CHIPS! Obviously, I’m in love.
//Lunch//
For lunch, I generally cook up a big batch of ground turkey or ground beef with onions and peppers on the weekend during that 90 minute prep. Maybe about 2 lbs worth — and then I portion them into lunch size protein blocks (for me 4, for Garrett 5). Then I use 64 oz tupperware containers to store salads full of lettuce, tomaotes, cucumbers and peppers and stack em up in the fridge. I make them all at once (about 2-3 days worth at a time so they stay crispy) and it’s like a little salad assembly line of convenience throughout the week.
Sometimes, if I have a day with a little more time at lunch I will heat up some of the chicken I have grilled on the weekend and we will eat that with some quick sauteed vegetables, which is a nice alternative if I’m not feeling like a salad. Yep, even though I enjoy salads, some days are just NOT salad days. That’s why I grill up that extra meat on the weekends. A lady needs her options.
//Dinner//
Dinner is actually the meal I think about the least, which is funny because prior to Zone I thought about how to get dinner on the table the most!
Generally I have some cooked protein in the fridge, either from the chicken I grilled or the leftover ground meat that I’ve cooked up on the weekend, so for a couple of days we will use that along with various vegetables — sauteed brussels sprouts, roasted broccoli, cauliflower rice — you know, the usual.
Sometimes I will cook up some sausages. Lately I am loving Aidells Chicken Chorizo (that stuff is magic!) or the Rocky the Range Garlic Chicken Sausages. For “processed food”, both are alright by us. We’re staying as Paleo as we can through this process, and while neither of those options are “Strict” Paleo, we’re cool with it.
Last night I cooked shrimp because they were HUGELY on sale at Costco last week (are you noticing a trend in my purchasing? You’re welcome, Costco, for keeping you in business) so we have a lot of them. I anticipate many more shrimp dinners in our future.
I tossed them with a little bit of oil, added some grill seasoning, red pepper flakes, and extra garlic powder and then broiled them on a cookie sheet for about 6 minutes. Delicious. But more important — QUICK! Which are the kind of dinners I like on a weeknight.
//Snacks//
As for snacks, I usually make up some 2 Block Snack Packs in the fridge that contain a few ounces of deli sliced turkey or chicken, the correct portion of fruit (lately it’s been kiwi) and either some olives or walnuts or something. It’s plain and boring but it works.
We’ve also toyed with the Zone Snack Bars, just because of the convenience of their proportions, and while those are delicious they are 100% completely un paleo and full of crap I don’t want to make a habit of eating, so we’ll probably ween ourselves off of those pretty quick. But, dude — candy masquerading as “healthy energy bars” in fudge graham flavor, has been kind of delicious. Sorry, I’m not sorry. 🙂 Not part of the long term strategy though.
//Results//
In case you’re keeping track (HA!) the weight loss has been a little slow going, which is not my favorite. I was down 3 lbs the first week, gained .5 lbs the second week, and stayed completely the same the third week (yep, to the TENTH OF A LB. argh!) So I’m not super thrilled with that, but you know…weight loss is weird. I’m rolling with it. Refining our meals, our strategies, my approach to my workouts, all of it.
There are a lot of moving parts, and I’m committed to giving all of this a good try so I will keep on trucking. Plus, I’m not going to lie, the Cheat Day on the Zone has been enjoyable and I’ve been using that day to eat chips and drink wine, and let’s be real — I could eliminate that if I was really concerned about my weight loss progress. But there needs to be balance — even when you are weighing and measuring your food, which seems to be just about the most unbalanced thing to do ever! So that’s the update, you all!
*****
Any other Zone questions I can answer? I will do so in the comments
What’s For Dinner
You know my life is out of control when I can’t even come up with a weekly menu, or make time to blog it.
I’m taking back my life this week though, so I’ve at least scribbled down a template that I am damned determined to follow!
We’re getting back to basics (and I can’t wait!):
Monday
Lunch: Taco Salad + Kale Chips
Dinner: Tri Tip + Roasted Butternut Squash + Salad
Tuesday
Lunch: Carnitas Salads
Dinner: Grilled Chicken + Bacon + Egg Spinach Salads
Wednesday
Lunch: Grilled Chicken Salads
Dinner: Chile Relleno Casserole (again, it was bomb!) + Salad
Thursday
Lunch: Leftover Chile Relleno Casserole + Raw Veggies
Dinner: Turkey Burgers (the type TBD) + Sauteed Snap Peas + Salad
Friday
Lunch: Ground Beef Hot Plate + Cauliflower Rice
Dinner: Steak with Garlic + Mushrooms + Sauteed Swiss Chard + More Brussels Sprouts
Saturday
Lunch: Out // Leftovers
Dinner: Out // Leftovers // Must Go
Sunday
Shop!
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What’s cooking in your neck of the woods?
Porkapalooza — 15 Paleo Recipes For Those Who Love to Pig Out
The other white meat is surprisingly versatile and in my area, seemingly always on sale! Here are some breakfast, lunch and dinner ideas to make you want to lick your chops and pan sear them too!
1. Pan Grilled Ginger Honey Pork Tenderloin (sub coconut aminos for soy sauce)
2. BBQ’d Pulled Pork (NOT in a crockpot)
3. Pork Fried Rice
4. Paleo Al Pastor Tacos
5. Pork Tenderloin with Cilantro Pesto
6. Garlic Crusted Pork Roast
7. Pork Adobo
8. Thai Caramel Pork
9. Whiskey Pulled Pork
10. Asian Pork Lettuce Wraps
11. 3 Olive Tapenade Pork Chops (use this tapenade recipe, the one in that post doesn’t work.)
12. Stovetop Pork Carnitas (I LOVE THESE – well as much as one can love a pork dish.)
13. Carmelized Italian Pork Chops with Sweet Onion Jam
14. Mediterranean Stuffed Pork Loin
15. Turnip and Pork Hash
Kitchen Inspiration: 5 Recipes I’m Dying To Try Right Now
Sometimes there is just too much inspiration and not enough meals! Here are some fun things on my recipe radar that I thought you might like too.
*****
Sizzle posted about this recipe recently and I thought to myself: Do not pass go. Do not collect $200. PIN THIS RECIPE IMMEDIATELY. And I did. I’ll be substituting sweet potatoes for white potatoes and enjoying every delicious looking bite!
2. Slow Cooker Coconut Ginger Chicken
I looooooove Thai flavors almost as much as I love my Crockpot, so this recipe is definitely going to make an appearance in an upcoming meal plan soon. I will use a different thickener, but I think the spice blend looks divine!
3. Lime Infused Honey Crusted Chicken
This recipe comes originally from Sunset magazine, which HELLO, is basically my bible. Gone are the days of Cosmo! It’s such a simple marinade that will impart a ton of flavor, I’m sure of it. And as soon as Garrett gets us some more propane (HINT HINT, babe!) these puppies will be hitting the grill!
This recipe will take some tweaking (arrowroot for cornstarch, maybe sub OJ and honey for store bought marmalade??) but it just made me crave some citrus-y shrimp. Layered over a heaping pile of cauliflower rice, I can almost taste the sweet heat!
5. Paleo Brownies
AndreAnna posted this on Facebook earlier this week and it looked like a fun sweet treat — perhaps for Valentine’s Day? I have high hopes for this recipe because I would love a little grain free chocolate indulgence.
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If you don’t follow me already, I keep all of my Paleo inspiration over here on Pinterest.
Any new recipes that you are just waiting for the opportunity to cook???
Ugly Food That Tastes Good: Joe’s Special
In my arsenal of ugly recipes, this is probably the worst offender. It’s ugly when you start, ugly while you’re cooking it, and ugly when it’s finished. Thank god it is so tasty that it is worth it casting aside this discriminatory idea that we eat with our eyes first.
Also: Super Nutritious.
You know how everyone and their mother wants you to drink Green Smoothies for breakfast because it’s such a delicious protein filled way to camoflouge all of that spinach? This website shares the best green juice recipes. Well this is the Green Smoothie’s dinner equivalent. And it will rock your socks off, even if you are a confirmed hot spinach hater like me.
Allow me to introduce to you: Joe’s Special.
Have you heard of Joe’s Special? It is a famously San Franciscan dish that I remember hearing about in my childhood. The story of origin varies — some say it was invented to fill the bellies of hungry miners during the gold rush, others say it was a midnight snack for local jazz musicians in the 20s, my parents used to order it at a restaurant that they enjoyed on those occasional date nights they had while I was growing up. I can’t remember not knowing about Joe’s Special. So the first time I actually saw it, I was shocked that it looked a lot more..um, “rustic” than I had imagined for a dish with such history. I expected something fancy done in little bites on fine white china, what I got was something that Ina Garten would say looks like “A Dog’s Breakfast.”
But do you know what it tastes like? Bliss.
It’s a combination of beef, onions, spinach, mushrooms and eggs that has all of the flavor but none of the refinement of a good frittata. And? It falls within the Paleo/Primal spectrum no matter how strict you are. Omit the dairy and it’s still great! Not drinking alcohol? Substitute Beef Broth. Anyway you slice it, it will come through in the clutch the next time you need to get a quick meal on the table. And as a bonus it will give you a good story to tell.
Joe’s Special
Adapted from: Everywhere. This recipe specifically is on a 3×5 card from my Mama!
Ingredients:
1 TBS Coconut Oil (Or cooking fat of your choice)
1 Large Onion, diced
6-8 Large Mushrooms, sliced (Any kind you you like will do)
5 Cloves Garlic, minced
1 lb Grass Fed Ground Beef
6-8 oz of Fresh Spinach (About 6 big handfuls. More is ok too!)
1/2 Red Wine or Beef Broth (Depending on if you cook with alcohol)
1/4 Cup Parmesan Cheese (Omit if you don’t do dairy. Totally cool.)
2 Extra Large Eggs, beaten
Salt and Pepper
Method:
1. Saute diced onion and sliced mushrooms in Coconut Oil over medium heat. You want to get the mushrooms good and caramelized. Salt and pepper the onions and mushrooms when they have browned a bit otherwise the mushrooms will get rubbery.
2. Add garlic, cook for about a minute.
3. Crumble in ground beef and brown. When beef is cooked, salt and pepper this layer liberally as well.
4. Add in your spinach. It will look like a lot. It will cook down. In fact, sometimes I add extra just to get crazy. You can’t have too much spinach in this dish, so don’t be afraid.
5. Pour wine/beef broth over your spinach and meat concoction and let the spinach wilt down.
6. Add in your parmesan and blend together.
7. Pour beaten eggs over the whole shebang, stir until eggs are cooked. Serve with a little extra grated parmesan or spinach for garnish.
8. Enjoy the ugliest dish ever!
Lamb Stew with Artichokes, Tomatoes and Bacon
I’m not very secretive about my affinity for Rachael Ray. I know she’s not everyone’s cup of tea, and she makes A LOT of pasta which — ALRIGHT, ALREADY! That’s enough. The world does not need 900 variations on mac and cheese. BUT! The woman knows how to get a quick meal on the table, and she has definitely helped me see ingredients I formerly thought were scary, as easy and approachable. (See: greens and MANY spices.) I love this about her, and for all of that, I’m not ashamed to say so.
Enter: Lamb.
Lamb is not something I cook with often. I don’t know why, I enjoy eating it when I go out, but at home it just seems so…foreign. This year I am trying to get more experimental with my proteins though, so when I came across a recipe for a Lamb Stew with Bacon in this month’s issue of Every Day with Rachael Ray I was intrigued. The first time I made it, I didn’t love it though, so I tried again and came up with an adaptation that I did love, and I wanted to share it with you in case you, too, are afraid to cook with lamb. This recipe proved that this is the best stainless steel cookware. This recipe couldn’t be easier, and a few little ingredient tweaks from the original recipe made it hearty, complex and a perfect dish to have simmering on your stove top on a weekend afternoon.
Lamb Stew with Artichokes, Tomatoes and Bacon
adapted from Every Day with Rachael Ray
Serves 4 hungry adults
Ingredients
5 slices of bacon, diced
2 lbs of boneless leg of lamb, cubed (I had the butcher at Whole Foods do this. SCORE!)
Salt and Pepper
2 Medium Yellow Onions
3 cloves garlic, minced
2 small sprigs of Rosemary
1 Cup Chicken Broth
2 10 oz cans of diced tomatoes
1/4 cup sun dried tomatoes, chopped (not packed in oil)
1 can artichoke hearts packed in water, drained
Method
1. In a 7 quart dutch oven, cook the bacon over medium heat, stirring occasionally until lightly browned. Then transfer to a medium bowl. Drain renderings from the pot if you have more than 1 TBS.
2. While the bacon is cooking season the cubed lamb liberally with salt and pepper. Working in 2 batches, brown on all sides. Give the meat time to brown. It is worth the flavor addition. The browner, the better! When each batch is done, transfer to the bowl with bacon.
3. Add the onion and rosemary to the pot with 1 TBS of drippings and again season liberally again with salt and pepper. Layering your seasoning throughout gives this stew great flavor. Cover and cook on low heat until all is softened (about 5-7 minutes.) Add garlic in and then stir until fragrant, 1-2 minutes. Don’t let the garlic burn.
4. Add the broth, bring to a boil over medium high heat, and cook until nearly evaporated (about 5 minutes.) Then add lamb, bacon cans of tomatoes, and chopped sun dried tomatoes to the pot. Press a piece of parchment on top, cover pot and cook on low heat until lamb is tender (about 2 1/2 hours.) It’s lovely to just have this simmering on the stove top making your house smell good.
5. Remove parchment. Your stew will be very liquidy at this point so you can do one of two things. Cook on high until the liquid evaporates more and becomes more stew-like in its consistency (if you have time.) Or you can add a slurry of 1 TBS arrowroot + 1 TBS water and then continue to cook until stew gets to desired thickness, (about 5-10 more minutes.)
6. Remove rosemary stems, stir in artichokes hearts and ENJOY!
