One of the things we stress more than anything is the hashtag #dontbeafraidofyourkitchen. For the both of us the most significant change we made to our lifestyles that put us on the journey of losing a shit ton of weight was eating food made by our own hands. Not food eaten out of a paper bag, popped into a microwave or spoken into a speaker box with Ronald McDonald staring back at us in anticipation that we’re going to Super Size our double quarter pounder meal.
It can be really scary standing in the middle of your kitchen and think “what the eff now?!?” Sometimes you look over websites and see all the recipes you want to try, knowing full well you can’t even come close to making it look *as* good as those “professional” food bloggers. Let’s not kid ourselves. The better the food looks, the more money they probably spent on cameras, lighting and our guess is it wouldn’t be their first go at making whatever is making you drool.
Mistakes are made in the kitchen all the time and sometimes you just have to own up to them and realize that just like life, it takes practice to get good at it and every once in the while the thing in front of you is going to turn to shit.
You’re either going to never try again or throw that crap of a mess to the side and go at it again learning from the previous “WTF’s”.
We had that in our house just this last week. We thought this new spicy pineapple banger in the making was going to make love to our mouths like it was the best damn thing next to…
Well next to nothing cause that’s how good it was going to be.
Hours spent prepping. Pretty little pictures taken with our
expensive camera iphone, and the expensive lighting overhead kitchen light just right. This meal was going to be amazing. We popped it in the oven and proceeded to dance around with joy at our remarkable skills.
Okay maybe there wasn’t any dancing but we were pretty damn excited.
Until we took it out of the oven and…
WHAT THE HELL HAPPENED?!?
In hindsight we wish we had taken some more pictures of this experiment failed miserably, because instead of looking like delicious bangers, everything globbed together like we just attempted to make our own cat food which upon tasting a little (cause you know we had too) wasn’t even fit for the cats.
We’ve been cooking in our kitchen a long damn time. And yet, we still make mistakes. We could have easily attempted the recipe again (after we figured out what happened) and gone about this blog like it never happened. Posted our pretty pictures (man we really wish there was proof of the disaster cause it was a DISASTER!!!), and continued on about our business, but the truth is, it’s easy to be afraid of your kitchen when you think you’re the last person that can create anything close to being edible.
Trust us, you can create. It might take some practice but every single one of those food blogs you follow are full of their own disasters. Oh we’ll tackle those bangers again because they really are delicious (at least we think they are) but until then enjoy the Paleo Shepard’s Pie we made this week.
Super easy. Super fun. Super changeable according to what’s in your fridge and not even close to looking like cat food (unless you feed your cat the primo stuff!)
Paleo Shepard’s Pie
- 2 lbs Ground Meat of Choice (we used Beef/Spicy Italian Pork)
- 2-3 lbs of Potatoes (preferably skin on so use something tasty like little reds)
- 1/2 C. Almond Milk
- 1 Onion (Chopped)
- Lots of Garlic (we used 8 cloves – peeled and minced)
- 1 Red Pepper (diced)
- 10-15 Asparagus Stalks (remove ends and chop)
- 1 Can Tomato Paste (~13 oz)
- 1 C. Chicken Broth
- 2 Tbsp Almond Flour
- Salt and Pepper to taste
- 2 Tbsp FoC (Fat of Choice)
Large (8 x 11) glass baking dish.
Preheat Oven to 350F.
In a medium sauce pan boil those little potatoes of yours until you can get a fork through them. Drain and mash with enough Almond milk to make them smooth and tasty!
Prep is always key to a smooth cooking experience. Very rarely do we begin something until all the ingredients are ready to go. You can take the time to work on your knife skills, hang out a bit with your food, think about the process in which you’ll add things to your saucepan. It can feel very “get in touch with your oneness” but there’s nothing wrong with taking a few extra minutes and just staying focused on the task at hand instead of worrying about whether or not someone on Facebook is commenting on a status or getting to the next level of Candy Crush.
So while the potatoes are boiling, prep your damn veggies.
When everything is ready to go, heat up your FoC in a large saute pan on medium heat.
Add minced garlic and saute for about a minute.
Add chopped onion and saute for another 2-3 minutes until onions become translucent.
Add Peppers and Asparagus and continue to saute for just another minute or two.
Add the ground meat and continue to saute until cooked thoroughly.
While the meat is cooking, this is a good time to work on mashing those potatoes, and prepping the rest of the ingredients (open your can of tomato paste, measure out your almond flour).
Once the ground meat is cooked through, add chicken broth and tomato paste. Preferably in that order so the tomato paste can easily blend in to the mixture. Add almond flour to thicken and continue to simmer on low heat for a few minutes.
Transfer meat mixture to large glass dish (if you have extra you can do something fun like make single servings in baking ramekins or just grab a smaller baking dish and divide between the two)
Top with mashed potatoes.
Place into oven at 350F for about 30 minutes to get everything all cooked up and deliciously hot (NOTE: This can get a little messy in the oven so if you have a baking sheet you can put down first it is HIGHLY recommended).
This is going to make a lot. Pair it up with a nice salad or other side dish and you’ll easily get 8 servings out of it. Eat some. Freeze the rest and BOOM! Delicious lunches ready when you are!
Now that’s good eatin’ Folks!