for the fam

Ry & Rae feed 5...

You'll need:

4-5 boneless, skinless chicken breasts

raw organic honey (it's super cool...consistency of peanut butter, but rich delicious honey taste!)

mustard (we use dijon, cause we're fancy like that)

unrefined coconut oil

sliced mushrooms

sliced carrots (get the real thing, not the baby ones)

chopped rosemary (preferably from the garden, but the store stuff won't kill ya)

mixed greens

avocado

grapes

lime

Directions:

1) Preheat oven to 375 degrees.  Wash and dry your chicken, then set aside.

2) In a large mixing bowl, combine 1/2 cup mustard with 2 tablespoons raw honey.  whisk this together, then place all chicken in that yumminess and coat each piece generously.  place on baking sheet and cook for about 30 mins or until cooked through (but still juicy!)

3) while chicken is cooking, half most of your grapes and place in mixing bowl.  squeeze lime juice on them and let that stew at room temp.  good stuff, thanks A for the awesome tip.

4) heat about a tablespoon of coconut oil in a large skillet over medium-high heat.  cook carrots until just a bit before desired softness, add mushrooms, salt and pepper.  cook for 2-3 mins, add rosemary, and cook until heated through.

5) assemble your salad, we did greens and avocado and the lime grapes on top.  serve this with your hot chicken and veggie mix...voila!

NEW! Paleo!

I've been debating since beginning paleo diet to start a new blog for these delicious recipes, just keep them to myself, or take the time each awesome meal to e-mail family and friends (who may or may not want the input).  And originally this wonderful blog (which came in as an AWESOME teaching resource today, hurrah!) was meant to be just about art...then it became about art and teaching...and today it expands yet again to include delicious paleo recipes, tips, tricks, and so on.

Enjoy! (And if you don't, then don't read it, silly!)

Ry and Rae's Awesome Sunday Night Dinner :)

You'll need:
some asparagus
1 head of cauliflower
salmon (we used about a pound, but adjust as needed)
organic, virgin coconut oil
salt and pepper
a little nutmeg if you're feelin' spunky

Directions:
1) Preheat oven to 375 degrees.  Wash salmon with cool water and pat dry. (side-note: Dad taught me today that when you forget to wash your salmon before cooking, it gets that weird white stuff on it.  That's fish fat he says! Which is good, but not very photogenic.)  Rub your salmon (skin on, of course) generously with coconut oil and place on cookie sheet with sides (so you don't make a mess!).  Cook for 15-18 minutes.  Done when flakes easily, or so they say ;)

2) Meanwhile, wash and cut up your head of cauliflower.  Steam it on the stove (you know, one of those steamer pots that fits into a pot holding boiling water underneath?) until it is super tender to fork-touch.  Throw all the cauliflower in your blender, food processor, or whatever other magic tool you use to blend and puree things (this one may be a tad too hot for the 'ol stomping with bare feet method).  Add a spoonful or so of coconut oil, salt and pepper, and if you're feeling spunky a tad of nutmeg.  Oh, and throw in some of that water you used for steaming...1/2 a cup to start and more if necessary.  Blend until smooth.

3) Cook the asparagus...we steamed this as well.  Whatevs gets the job done in your house will do.  By this time, the salmon should be done if not close, and the cauliflower has just been hangin' out in the blender with the lid on...still hot and tasty and perfect.

4) Plate and enjoy!!  This recipe was good enough (and I wanted to share it enough!) to change my blog to art + teaching + cooking...isn't that (along with the gorgeous picture taken with my crappy old iPhone) enough to make you want to try?!  Do it!!