Have you heard the news about the Siracha plant possibly being shut down due to the unbearable smells and stinging eyes it is creating for its neighbors?  Well, if not – be afraid, be VERY afraid – because if that happens, it’s about as close the apocalypse as we’ve come.  Screw the locus and earthquakes… no Siracha???  I might as well rip up my clothes and leave my car in the middle of the street while I walk to “Old New York” in search of water – because this, my friends, is the end of days.

In order to celebrate (read: possible MOURN) my favorite condiment, I went to the store and purchased 5 big bottles.  Don’t judge me… I consider myself more “Doomsday Peppper” than “Hoarder”.

After I rolled around on my bed with the bottles… I mean hid them under my bed in a locked box with a password only Gidget and I know… I put together a little dish I’ve seen swarming all over Pinterest recently, and now I know why. These Crockpot Korean Tacos are about as easy as it gets and wowzers,  they are gooooooooooooood.  I topped them with a tiny drizzle of sesame oil, some low fat cheese, asian pickled cabbage (or you could grab some kimchi at the store), a creamy umani sauce and Siracha (duh).

So many leftovers, so I froze almost all the rest for another quick meal down the road. Two meals, one night – VICTORY!!

Happy Sunday!  How’s everyone’s weekend going? I finally had some time to catch-up on my life, cleaning every inch of our house in preparation for the arrival of… both sets of parents!  Adam’s parents and mine are coming all the way out to San Diego to hang with us, soak up the sunshine and meet each other.  Do you ever notice that you think you’re keeping your house clean with the cursory cleaning throughout the week, but it’s not until the threat of a mother (OR TWO) coming to town that you realize you were, in fact, living in filth. Well, this weekend, I realized we’re disgusting.  However, after a little elbow grease, 2,000 paper towels and four hours of Sheryl Crow Pandora, I’m ready for House Beautiful to come in and take some photos.

The recipe I wanted to share today is nothing mind-blowing, BUT it’s fantastic, super easy and really fills you up if you’re trying to figure out a good paleo lunch time option.  I have the most trouble with lunch for some reason. I think it’s because I work from home, so I just don’t think about it when I shop, then I get into 7 hours of conference calls and the next thing you know, I’m eating a bowl of pasta with lemon and brummel & brown.  I’m convinced my problem areas are a direct result of my lunchtime breakdowns.  So… I was on a mission to figure out something I could throw together in ten minutes, or even make at the beginning of the week and dole it out throughout (if you’re not ten yards from your kitchen come lunch time).

I’m calling this “Perfect Paleo Lunch” – and don’t skip the avocado.  It adds a creamy texture that will make you forget cheese ever existed (well, you won’t need it for this. but we all know, no one that can be trusted, would ever be able to forget about the goodness of cheese).

Friends with Benefits (FWB), it never really works out.  The only time it works out for you is when it’s not working out for the other person.  I mean, let’s be honest with one another, when you’re involved with a FWB sitch, someone usually catches that strange emotion… “like” and tricks them self into thinking that these little rendezvous are really the other party showing their feelings in a private way.  However, the other party is usually just biding their time until someone worth paying for/cooking dinner for and claiming as their one-and-only comes along.  I’ve been on both ends; I’ve been the one with all that “like” happening and I’ve been the one biding my time and waiting for my… Adam.

So, let’s put an end to all of this trickery and get busy with the one FWB that will never leave you waiting at Olive Garden alone, at a sad little two top with a bottle of wine and a shattered dream – meet, Kale.  He’s very in demand right now, but he’s got enough lovin’ for allllll of us.  Let’s celebrate this friend in the green tuxedo on National Kale Day! Boooommmm… never has a more ridiculous holiday existed, besides maybe Christmas.  (Just kidding Christians, I’m down with JC

Tonight I dove into a big face full of kale…

Oops, someone must have hacked my phone and has published scandalous photos of my FWB and I making out.  But, whatevs… he likes me.  I swear.

Tonight, after I finished being sooooo awkward and taking mulitple selfies of a bunch of kale and me mixin’ it up, I put together a paleo-friendly dinner of Grilled Salmon with Kale Pesto and Prosciutto-Wrapped White Asparagus.  IT WAS SENSUAL and I’d highly recommend you celebrate a belated National Kale Day with this sexy little meal.

Recipe for the Paleo Kale Pesto below.  Once you’ve made that, set aside in the fridge while you grill the salmon and wrap-up some asparagus in prosciutto and throw that on a greased grill or roast in the oven. Then, slather and serve!

It’s official, I’m the last one standing in this house.  Adam is one cough away from losing a lung, Rondo has something going on with his sweet little eyes and you know all about The Gidge’s recent brush with pancreatitis.  Gidget Watch 2013 Update: she’s home now, thank goodness!  Resting, eating chicken and rice only for the next month (I think that was her plan all along), and on the road to recovery.   The one silver lining in all this is that they had to shave her leg to give her an IV and now she looks like she either has a wooden peg leg or got attacked by a mini shark.  I feel badly laughing in a sick dog’s face, but I can’t help it.  I mean…

::wahahaha.  I’m a terrible mother/person. wahahahaha::

Last night, after running around picking up meds for everyone, I thought I’d make something light and fresh that might help everyone ingesting it feel lighter and fresher.  I was wrong, and we’ll be having soup tonight, because sick people like soup, not shrimp.  BUT, I’d otherwise recommend these Cilantro and Jalapeno Shrimp Cakes for a nice late summer dinner (or lunch) option, inspired by SkinnyTaste. I paired mine with some grilled corn and grilled zucchini spears (not pictured).  For Adam, I through together a little lemon, basil angel hair pasta as a base because he’s not a huge fan of corn.  Who doesn’t like sweet summer corn, grilled to perfection?  I’m suspect of his taste. Whatevs… more for me.

It’s funny how your life and priorities change as you get older.  How you become what your high school self would consider the LAMEST person EVER. And how you just love every minute of it.  When I was in high school, the moment any friend’s parents were going to be out of the house for longer than 4 hours we were concocting a plan to have a party and have every person we’ve ever know be there to enjoy some Beast Ice and Boone’s Farm (if you know, you know) in a basement or garage.  Now, I won’t even answer the door if you come over unannounced.  I mean I will, but I won’t like it.

Now, my “social hour” is during boot camp (I do have friends… right guys?? Are you out there?? But during the week, it’s me being lamer than your Grandma.) As much as I love creating and finding fun recipes, sometimes there’e something to be said for letting your food have a little “alone time” of its own and just letting the main ingredients sing.  The summer provides so many naturally flavorful fruits and veggies – I try to take advantage of that as much as possible.  Tonight, I let my dinner components stay home from the ingredient party and kept it really simple.  This is the kind of clean eating that gives you no excuses – it’s simple, low carb and will make your body feel great.

Tonight we dug into Grilled Lemon Pepper Salmon on a bed of sauteed garlic spinach with heirloom tomatoes on the side.

Ingredients:

• 3/4 pound of wild caught salmon (cut in half)
• 1 large bunch of spinach, washed and chopped
• 2 small cloves of garlic, chopped
• 1 tsp. olive oil
• 2 heirloom tomatoes, sliced
• 1 lemon
• Lemon Pepper Seasoning
• Salt to taste

Preparation:

Preheat grill.  Season salmon with lemon pepper and salt (optional). Grill for 7-10 minutes, skin side down until fish flakes easily with fork.

During the last 4 minutes of cooking, saute garlic in olive oil over medium heat, about 30 seconds.  Add spinach and a pinch of salt and stir while it wilts.

Plate sliced tomatoes, spinach and salmon on top.  Sprinkle with lemon and serve immediately.