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» Pale Yellow

Cream together butter and sugar until pale yellow.

Filtering by Category: Savory

Spicy Tuna (Un)Roll Bowl

Tracy Byrne

Spicy Tuna (Un)Roll Bowl | Pale Yellow

Happy New Year!  Let's start the year right with a good-for-you dish that is bright and easy.  Not to mention flavorful.

Spicy Tuna (Un)Roll Bowl | Pale Yellow

Ever since my trip to Japan I've been more into sushi and willing to try things I wouldn't eat before. One thing that surprised me was the high use of mayo in Japan. Sounds weird, but it's delish!  I've seen bowls like this around, but here is my interruption.  The spicy mayo sauce is inspired by Mininmalist Baker. This is an easy and healthful meal during a Whole 30! 

Spicy Tuna (Un)Roll Bowl | Pale Yellow

Ingredients - Spicy Mayo Sauce

  • 1 cup raw cashews
  • 1 lemon
  • salt + pepper
  • apple cider vinegar
  • chili garlic sauce
  • water

Ingredients - Bowl

  • sesame seeds
  • olive oil
  • cauliflower rice
  • salt + pepper
  • carrot
  • cucumber
  • avocado
  • tuna packed in water

How-to: 

  1. Soak the cashews in water for at least 4 hours before beginning. 
  2. Add the cashews to a small food processor and blend until smooth. 
  3. Add the juice of one lemon, salt, pepper, about 2 tablespoons apple cider vinegar, and some garlic chili paste. Blend until smooth. 
  4. Taste and adjust the seasonings. I'm a wimp, so I didn't add much garlic chili paste, but make the sauce spicier than you think it should be because it is going on food without a lot of flavor. 
  5. Add water as needed to thin out the sauce to a drizzle consistency.
  6. In a dry skillet, toast the sesame seeds, optional. 
  7. Add oil to a pan to heat, add the cauliflower rice (please buy cauliflower already riced, your life will be so much better!). Stir to coat and season with salt and pepper. Cook for about 8 minutes until the cauliflower is soft and some pieces have browned. 
  8. Julienne or shred the carrot, cucumber and avocado. 
  9. Toss the tuna in a bit of spicy mayo sauce.
  10. Lay down a bed of cauliflower, top with avocado, cucumber, carrot, and tuna. Drizzle with the sauce and sprinkle on sesame seeds. 
Spicy Tuna (Un)Roll Bowl | Pale Yellow

Beef Chili (No Beans

Tracy Byrne

Beef Chili (No Beans - Whole 30) | Pale Yellow

If you are looking for a break from the onslaught of Christmas Cookies, look no farther.  This chili is healthful, easy, and warming.  It will leave you full and counteract all the butter and sugar!

Print the recipe!

Beef Chili (no beans)

Adapted from Whole 30

Yield - 3-5 servings

  • olive oil
  • 1 lb grassfed beef, 93%
  • 1 large yellow onion
  • 1 red pepper
  • 1 green pepper
  • 2 carrots, peeled
  • 2 stalks of celery
  • 3 large cloves of garlic
  • salt + pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon dried parsley
  • 1/2 teaspoon chipotle chili pepper
  • 1 tablespoon cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons chili powder
  • 1/2 teaspoon crushed red pepper flakes
  • 2 bay leaves
  • 14-ounce can diced tomatoes
  • 2 cups beef broth

Add a little olive oil to a large skillet with sides to heat.  Add the ground beef to brown.  Stir and break up the meat.  Cook for about 10 minutes until only a little pink remains.

Beef Chili (No Beans - Whole 30) | Pale Yellow

Finely chop the onion, peppers, carrots, celery, and garlic.  

Beef Chili (No Beans - Whole 30) | Pale Yellow

Add to the meat. Stir and cook until the onions the are translucent, about 10 minutes.

Beef Chili (No Beans - Whole 30) | Pale Yellow

Add the dried herbs and spices.  Adjust if you like things spicy. I found this to be medium-hot, but I’m a whimp!  Stir to toast for 1 minute.

Beef Chili (No Beans - Whole 30) | Pale Yellow

Add the tomatoes with juice and the broth.  Stir to combine.  Let simmer for 1-2 hours with a lid on.  The carrots should become soft.  During the last 20 minutes remove the lid.

Beef Chili (No Beans - Whole 30) | Pale Yellow

Taste and adjust seasonings as needed.  Serve with avocado, guacamole, radishes, or anything you want!

Beef Chili (No Beans - Whole 30) | Pale Yellow

Apple Chips

Tracy Byrne

Apple Chips | Pale Yellow

This is so easy it doesn't even need a recipe!  After I go apple picking my favorite thing to make is apple chips. They are great snack, so healthy and satisfying.

Apple Chips | Pale Yellow

Apple chips are usually pretty expensive to buy, but are easy to make. They do take a bit of babysitting, but it's definitely worth it. I always try and make them last, but usually they're gone within the hour! 

Apple Chips | Pale Yellow

Ingredients

  • 3 apple (fills two baking sheets) 
  • cinnamon, optional

How-to: 

  1. Preheat the oven to 225 °F and spray baking sheets with non-stick spray. 
  2. Slice apples thin using a mandoline (I use setting 3) and core out the middle with a piping bag tip. 
  3. Lay in an even layer on the baking sheet.  Sprinkle with cinnamon if desired. 
  4. Bake for 1-1:30 hours checking every 20 minutes. Flip over half-way through baking.  The chips should be barely brown and dry. 
  5. Let cool before eating, they will crisp up! 
Apple Chips | Pale Yellow

Spanakopita

Tracy Byrne

Spanakopita | Pale Yellow

For this last Secret Recipe Club post, insert sad face here, I decided to tackle one of my favorite foods.  Spinach Pie or spanakopita is something I order whenever I see it on a menu.  There are so many different versions, but this kind with the phyllo dough is my preferred vehicle for all the spinach goodness!

Spanakopita | Pale Yellow

This month I explored Corina's lovely blog Searching for Spice.  Corina focuses on using interesting spices and herbs to make fast, tasty food for herself and her family.  The pictures are gorgeous and so many of the recipe sound spectacular!  The black and white animal cupcakes are adorable, the creamy pumpkin, spinach, feta quiche looks perfectly fall, and the lamb meatballs look divine!

Spanakopita | Pale Yellow

Settling on the spanakopita was the right choice as Corina made it for a group called Daring Cooks.  Although the recipe seems daring, it was easier than I expected.  The filling seems like a lot, but it cooks down andyou are rewarded with many servings for all your work.  Working with phyllo dough is not as difficult as I expected, just use a gentle hand and LOTS of butter.  You got this!  The spanakopita is flaky, well seasoned, and fantastic as a side or main dish.  It is warm and filling.

Spanakopita | Pale Yellow
Spanakopita | Secret Recipe Club | Pale Yellow

Print the recipe!

Spanakopita

Adapted from Searching for Spice

Yield - 12 servings

  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 red onion
  • 1 large leek
  • 4 cloves garlic
  • 30 ounces frozen spinach, thawed
  • salt + pepper
  • 1 tablespoon dried oregano
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon crushed red pepper flakes
  • 5 green onions
  • 1 lemon, zested and juiced
  • 2 eggs
  • 6 ounces crumbled feta cheese
  • 1 roll phyllo dough, thawed
  • 8 tablespoons unsalted butter
  1. Add the olive oil and butter to a large pan.  Heat on low.

  2. Finely chop the onion and add to the pan.  Increase the heat, stirring frequently.  Cook the onions until they are soft and translucent.

  3. Thoroughly wash the leeks and chop finely.  Add to the soften onions.

  4. Crush and finely dice the garlic.  Add to the onions and leeks.

  5. Squeeze out excess water from the spinach and add to pan.  Stir and cook until the mixture is warmed through.  Season with a generous amount of salt, pepper, the oregano, nutmeg, and red pepper flakes.  Let cool to room temperature.

  6. Finely chop the green onions.  Zest and juice the lemon.  Add the green onions, lemon zest, and juice to the spinach mix.  Stir together and taste for seasoning.  Adjust as needed.

  7. Gently beat the two eggs and add them to the spinach mixture with the feta.  Stir to combine.

  8. Preheat the oven to 375 ˚F.

  9. Melt the butter.  Use a pastry brush to thoroughly butter a 9x13” pan.

  10. Layer 6 sheets of phyllo dough with a brush butter in between each layer in the pan.  It’s okay if the dough rips, just piece together.

  11. Press the spinach mixture in an even layer on the phyllo dough.  Repeat the process of layering the phyllo dough with butter on top of the spinach.

  12. Cut through the top of the dough gently to mark 12 slices or however many slice you want.

  13. Bake for 30 minutes or until the mixture is set and golden brown.

  14. Let cool slightly for easier cutting and serving.

Spanakopita | Pale Yellow

Autumn Kale Salad

Tracy Byrne

Autumn Kale Salad | Pale Yellow

I'm feeling a little bored with blogging, it just seems like too many steps. The photo shoots, the editing, the recipe typing, and using a computer have become a lot. I make things and want to share them right away.  So that's what I'm going to start doing, writing simple posts all from my phone. From photos to recipe to post.  Let's make life a little easier for all of us! The recipes are going to be simpler too, less precision and more of a set of guidelines or an idea to follow.

Autumn Kale Salad | Pale Yellow

After months of travel and upheaval, my eating habits have been horrible to say the least! TimeHop has been showing me photos of my first Whole30 a year ago and after my great success with a Whole30 in June, it was time for round 3.  This is my first creation. Extremely healthy, delicious, filling, and easy!

Autumn Kale Salad | Pale Yellow

Salad Ingredients

  • large bunch of kale
  • 1 lemon, juiced
  • salt
  • roasted butternut squash* 
  • 1/2 pear
  • 1/2 avocado
  • handful of cherry tomatoes
  • handful of walnuts

Dressing Ingredients

  • 1 lemon juiced
  • 2 tablespoons apple cider
  • salt + pepper
  • sprinkle of cinnamon
  • olive oil

How-to: 

  1. Rip or cut the kale into bite size pieces. Discard the stems. 
  2. Toss the kale with the juice of one lemon and a generous pinch of salt. Massage together until the kale is soft.  Set aside. 
  3. Dice the pear and avocado, cut the tomatoes in half and arrange on the kale with the butternut squash.  Sprinkle with the walnuts. 
  4. Add all the ingredients for the dressing into a bowl and whisk together. 
  5. Pour about half the dressing on the salad and toss together. Serves two generously. 
  6. *To roast a butternut squash, peel, scoop out the seeds, and chop into 1" pieces. Add to a foil lined baking sheet and drizzle with olive oil. Sprinkle generously with salt and pepper. Toss together. Bake in a preheated oven at 425 ˚F for 35-40 minutes until browned and soft. Let cool before adding to the salad.
Autumn Kale Salad | Pale Yellow

Black Bean Hummus

Tracy Byrne

black bean hummus | pale yellow

This was a hot summer and when it is hot, I am not cooking.  In an effort to be healthy (which is silly since I usually eat ice cream for dinner) I have been forgoing the usual beach sandwich and bringing veggies and hummus.  I've ate a lot of veggies and hummus on the beach this summer.  My favorites are the mini sweet peppers and cucumbers with edamame hummus.

black bean hummus | pale yellow

For this month's Secret Recipe Club, it was easy choosing a recipe because as soon as I saw black bean hummus I knew it was being made.  This month I had Renee of Renee's Kitchen Adventure.  I love Renee's focus on healthier recipes she makes for her family and appreciate the nutritional information that is provided.  Although I quickly decided on the black bean hummus, the chocolate strawberry eclair cake and Parmesan crusted tilapia both sounded amazing for very different reasons!

black bean hummus | pale yellow

I kept the recipe almost the same except for substituting tahini for peanut butter and smoked paprika for chipotle powder.  I'm actually out of peanut butter and prefer the flavor of smoked paprika over spiciness.  The hummus is full of flavor and completely delicious.  It is easy to mix up and would be great for a football game or any party.  Unfortunately beach season is coming to an end, but the dip will go past the season!

secret recipe club black bean hummus | pale yellow

Print the recipe!

Black Bean Hummus

Adapted from Renee’s Kitchen Adventures

Yield - 4-5 servings

 

2 cloves of garlic, peeled

1 15-ounce can black beans, rinsed and drained

1 tablespoon tahini

1 lemon, juiced

2 tablespoons water

3/4 teaspoon ground cumin

1/2 teaspoon salt

3/4 teaspoon smoked paprika

1/2 teaspoon freshly grounded pepper

Paprika, oil, and veggies for garnish

  1. Add the garlic, beans, tahini, lemon juice, water, cumin, salt, paprika, and pepper to a small food processor.  Blend and pulse until smooth and creamy.

  2. Scrape down the bowl as needed and taste.  Add flavoring to taste.

  3. Arrange the hummus on a dish and arrange veggies around the dip.  Drizzle with olive oil and garnish with paprika.

black bean hummus | pale yellow

Lime Cashews

Tracy Byrne

Lime Cashews | Pale Yellow

For the past few months I have been using Raw Spice Bar.  It's kind of awesome!  For only $6 a month a pack of three spices is sent to my apartment with recipe cards.  The spices are unique blends from all over the world and perfectly portioned for a recipe.  If you're anything like me, you are in a spice rut and trying new spices is daunting because who wants to spend six dollars on one spice you might only use a 1/4 teaspoon!

Lime Cashews | Pale Yellow

Raw Spice Bar has added some amazing flavor to my usual meals and is a great way to try new recipes and ideas.  This is not a paid advertisement, just a suggestion that you should treat yourself to a subscription to the service!

Lime Cashews | Pale Yellow

This recipe is not from one of the provided cards, but from my desire for a dessert/snack during my latest round of Whole 30.  The lime and salt pair so well with the meaty cashews providing a great snack.  It is healthful and full of flavor.  The brightness pairs well with seltzer or, as I could only imagine, a summery cocktail!

Print the recipe!

Lime Cashews

Pale Yellow Original

Yield - 1 1/2 cups

 

1 tablespoon coconut oil

1 1/2 cups raw cashews

1 tablespoon Kaffir Lime powder

1 teaspoon salt

  1. In a large saute pan heat the coconut oil.  Once melted, add the cashews.

  2. Cook the cashews until they just begin to brown and become fragrant.  Stir frequently.

  3. Remove from the heat and stir in the lime powder and salt.  Stir until well combined.

Lime Cashews | Pale Yellow

Salsa Chicken

Tracy Byrne

Crockpot Salsa Chicken 2.JPG

This is one of those recipes you make all the time but does not seem worthy of photographing.  It is incredibly simple but the payoff is huge.  You have well seasoned, perfectly cooked protein adaptable to a wide variety of meals from five minutes of a actual work.  This is one of my easiest and best tasting recipes!

Salsa Chicken | Pale Yellow

It seems the past two years of my life have been pretty chaotic with the start of grad school and I am always in need of quick and easy meals that last the week.  I suspect I am not the only one with such needs.  When I'm on a Whole 30 I put the salsa chicken over lettuce or mixed in eggs.  When not on a Whole 30, its in a taco or made into nachos.  All are fantastic options!

Salsa Chicken | Pale Yellow

Print the recipe!

 Salsa Chicken

Adapted from Crockpot Chicken Tacos

Yield - 4-6 servings

 

1-2 onions

1-2 bell peppers

1 pound boneless, skinless breast

1 jar (12-ounces) of your favorite salsa

  1. Slice the peppers and onions into large slices.  Place them on the bottom of a crockpot.

  2. Add the chicken on top of the onions and peppers.

  3. Cover with the salsa.  Add a little water to the salsa jar, shake, and pour over the salsa.

  4. Cook for 4 hours on high in the crockpot.

  5. Serve with/in/over salad greens, eggs, tacos, rice, etc.

Salsa Chicken | Pale Yellow

Beef and Veggie Stir Fry

Tracy Byrne

beef and veggie stir fry | pale yellow

Last week I ended my second round of Whole 30, I feel great and this round went much better than the last one.  It really helped reading the literature, It Starts with Food.  I ate three meals a day, with no snacking in between and I wasn't hungry.  Lots of protein, veggies, and healthy fats.  I feel like I'm ready for summer!

beef and veggie stir fry | pale yellow

This recipe was so good I made it twice during the month of Whole 30!  Twice!  I hardly ever make recipes more than once in a month.  The recipe was easy, delicious and fast to put together.  I made a few adaptations to the original recipe to make it Whole 30 compliant.  Serve it on its own or over cauliflower rice and you're golden.

beef and veggie stir fry | pale yellow

For this month's Secret Recipe Club, I had Lauren from the fabulous blog, From Gate to Plate.  Not only is it a great name, but I love the concept.  Living on a farm and cooking what you grow and produce is awesome!  There were many great recipes to try, I looked at the Cinnamon Bundt Coffee Cake, because yes, and the Spinach Citrus Salad before siding on this recipe.

beef and veggie stir fry | pale yellow

I kept the idea the same, but made a few substitutions.  I added more veggies like onion and broccoli and substituted the soy sauce for coconut amines.  Coconut amines are a great product with tons of flavor minus the excessive sodium and soy.  Anyway, I highly suggest you whip up a batch of this stir fry while sugar snap peas are in season!

beef and veggie stir fry | pale yellow

Print the recipe!

Beef and Veggie Stir Fry

Adapted from From Gate to Plate

Yield - 4-5 servings

 

1 cup coconut amines

2 tablespoons arrowroot starch

1 tablespoon freshly grated ginger

1/2 tablespoon freshly grated garlic

1 lb chipped beef, anything thinly sliced would work here

2 tablespoons coconut oil, divided

1/2 large onion, thinly sliced

1/2 head of broccoli, chopped small

8 ounces sugar snap peas

salt + pepper

rice or cauliflower rice for serving

 

  1. Whisk together the coconut amines, arrowroot starch, ginger, and garlic.  Add the beef into the liquid and let sit for a few minutes while you prepare the rest of the ingredients.

  2. Heat one tablespoon of coconut oil in a large pan or wok.  Prepare the vegetables.  When the oil is hot, add the vegetables.  Stir and cook for about five minutes until the broccoli is fork tender.  Season liberally with salt and pepper.

  3. Remove from the pan.

  4. Add another tablespoon of oil to the pan and allow the pan to heat for 1 minute.

  5. Add in the beef, stir and cook for about one minute.  When the beef is cooked, add the vegetables and any extra liquid, stir together.

  6. Serve over rice.

beef and veggie stir fry | pale yellow

Relish Deviled Eggs

Tracy Byrne

Relish Deviled Eggs | Pale Yellow

Sometimes you get a craving and it needs to be satisfied.  On this day it was deviled eggs.  We have chickens at work, so there are always plenty of eggs around.  A throwback good for sure, but always the right decision!  If you ignore the little bit of mayo, a good deviled egg is relatively healthy.  Full of flavor and protein, they make a great addition to a salad or as an afternoon snack.

Relish Deviled Eggs | Pale Yellow

I tried a new method to make hard boiled eggs, baking them!  For some reason, it has always been hard for me to boil eggs properly for some reason.  Either they are over cooked with the green line, so difficult to peel, or under cooked.  Baking them so easy, and they came out perfectly!  So easy peel and perfectly cooked.  This will be my go-to method for sure.

Relish Deviled Eggs | Pale Yellow

I wanted to make sure there was a lot of flavor and some texture.  The mustard and lemon juice add flavor and the relish adds some crunch.  Parsley adds freshness and once it is all mixed together, you are ready to pipe!  Sprinkle with a little paprika (or a lot!) and you are done.  Not only did I enjoy them, but my co-workers loved them too.

Relish Deviled Eggs | Pale Yellow

Print the recipe!

Relish Deviled Eggs

Pale Yellow Original

Yield - 7 servings

 

7 eggs

3 tablespoons light mayo

1 tablespoon relish

1 tablespoon lemon juice

1 tablespoon dijon mustard

1 tablespoon finely chopped parsley

salt

paprika

 

  1. Preheat the oven to 350 ˚F.

  2. Add seven eggs to a mini muffin tin.

  3. Bake eggs for 25 minutes.

  4. Make an ice bath using a bowl filled with water and ice cubes.

  5. Remove eggs from the oven and add to the ice bath for 10 minutes.  Peel immediately

  6. Slice eggs in half and scoop out the yolk into a small bowl.

  7. To the small bowl add the mayo, relish, lemon juice, mustard, and parsley.  Stir until well combined, the egg yolk is broken down, and the mixture is fluffy.

  8. Add to a piping bag with a star tip.  Pipe filling in each half of an egg.

  9. Sprinkle generously with salt and paprika.

Relish Deviled Eggs | Pale Yellow

Broccoli Turkey Salad

Tracy Byrne

Broccoli Turkey Salad | Pale Yellow

For this month's Secret Recipe Club, I visited Terri Steffe's lovely blog.  She is a retired elementary school principal and I'm 1. jealous of her retirement, and 2. would love to pick her brain about the track of her career!  Needless to say, she has a lovely blog full of fun recipes.  I, as usual, was looking for something I could make a big batch to take to work throughout the week.

Broccoli Turkey Salad | Pale Yellow

This was a great recipe full of veggies and flavor.  Broccoli is far and away my favorite vegetable and usually I just eat it roasted with dinner.  Since I almost always have extra roasted broccoli in my fridge, it was on hand to add the salad.

Broccoli Turkey Salad | Pale Yellow

I also added some pepitas for crunch and green onions for extra flavor and more crunch.  Champagne vinegar added brightness and broke up the creaminess from the cream cheese.  Overall, the salad was flavorful and delightful for lunch.  I ate it between two slices of bread and my favorite way, toasted with melted cheese on top!

Broccoli Turkey Salad | Pale Yellow
SRC | Pale Pellow

Print the recipe!

Broccoli Turkey Salad

Adapted from Terri Steffes

Yield - 4-5 servings

 

1/3 cup light cream cheese, room temperature

1/2 cup champagne vinegar

1 tablespoon Italian herb mix

1/2 pound thickly sliced smoked turkey lunchmeat

1 cup chopped, cooked broccoli (I used leftover roasted broccoli)

6 ounce can roasted red pepper, oil drained

1 bunch green onions, green and white part

1/4 cup pepitas

salt + pepper

 

  1. If your broccoli is not cooked, cook it now.

  2. Whisk together the cream cheese and vinegar until thin and well combined.  Whisk in the herb mix.

  3. Coarsely chop the turkey and add to a large bowl with the cream cheese. Dice the broccoli, red peppers, and green onions and add to the bowl.  Toss in the pepitas

  4. Mix until everything is well coated with the dressing.  Taste and add salt + pepper to properly season.

  5. Cover and refrigerate for at least a hour to let the flavors marry.

  6. Serve open face on toast or between bread for a sandwich.

Broccoli Turkey Salad | Pale Yellow

Slow Cooker Brisket

Tracy Byrne

Slow Cooker Brisket | Pale Yellow

Oh man, I had a ton of recipes in my draft folder just waiting to be published, and this is the last one.  I guess it is time to get back in the kitchen and start baking again!  Luckily, this is the last week of grad school for the semester, whoohoo!  The celebrations will be short as I start classes again two weeks.

Slow Cooker Brisket | Pale Yellow

Last night for dinner I had cashews and hot chocolate.  I could have used some of the brisket!  One recipes makes a portion for a huge crowd or to feed one lady for a week.  The meat was incredibility moist, tender, and delicious!  This is a recipe I need to add to the rotation again soon!

Slow Cooker Brisket | Pale Yellow

Print the recipe!

Slow Cooker Brisket

Adapted from The Kitchn

Yield - 8-10 servings

 

1 tablespoon olive oil

2-3 onions (I used a big red, a big yellow, and a small yellow)

4 total pounds beef brisket (I used two pieces, most of the fat removed)

generous salt + pepper

6 cloves garlic, minced

2 cups beef broth

2 tablespoons Worcestershire sauce

1 tablespoon soy sauce

 

  1. In a large cast iron skillet, add the olive oil and heat on medium.  Slice the onions into thin, half moons.

  2. Saute the onions until caramelized, stirring frequently.  I set a timer for 20 minutes stirring every 3-4 minutes and the onions were perfect.

  3. Transfer the onions to a small bowl for later.

  4. Generously season the fat side of the brisket with salt and pepper.  Place fat side down in the hot cast iron skillet and generously season the other side.  Sear the brisket for 8-10 minutes on each side until browned.

  5. Repeat with the second brisket if needed.

  6. Add the brisket to the crockpot and spread the garlic and onions over the top.

  7. Whisk together the broth, Worcestershire, and soy sauce.  Pour over the top of the brisket in the crockpot.

  8. On low heat, cook for 8 hours.  Occasionally stir and move the brisket so it all has contact with the cooking liquid.

  9. Let cool and then refrigerate overnight.

  10. (This part is gross, but do it) Skim the fat off of the liquid with a spoon and then use your fingers to scrape the fat off the meat.  I used my hands to shred the brisket.

  11. Add the shredded brisket back to the cooking liquid.  On low heat, re-warm the brisket.  Leave the crockpot on warm for easy serving.

Slow Cooker Brisket | Pale Yellow

Baba Ganoush

Tracy Byrne

Baba Ganoush | Pale Yellow

Is there anything better than dip?  Creamy, smooth, tasty.  Like a snack that becomes a meal.  Vegetable based and dairy free is an extra bonus.  You can dip with veggies if you're feeling healthy, pita if you're feeling fantastic, and chips if you're feeling naughty!

Baba Ganoush | Pale Yellow

As a former non-hummus eater, baba ganoush was my go-to dip when eating Mediterranean food.  I love the freshness from the lemon and heartiness from the eggplant.  And it never feels as heavy or dense as a bean-based dip.  So many wins here.

Baba Ganoush | Pale Yellow

In my whirlwind of end-of-semester grad school work, travel, and some semblance of a social life, I wish I had baba ganoush in my fridge right now!  It would be a perfect dinner, especially with everything bagel chips.  Last night I had 1 piece of bacon, my last two eggs, and cereal for dinner.  I need some more veggies!  Here is a dip recipe with lots of flavor, lots of health, and fantastic flavor.  You should definitely whip yourself up a batch!

Baba Ganoush | Pale Yellow

Print the recipe!

Baba Ganoush

Adapted from Why I Am Not Skinny

Yield - 12 ounces (5-6 servings)

 

1 large eggplant

1 garlic clove

2 tablespoons tahini

1 teaspoon salt

1 lemon, juiced

1 tablespoon olive oil

1/4 cup water as needed

paprika

everything bagel chips

 

  1. Preheat the oven to 400 ˚F and poke the eggplant several times with a fork.  Place on a foil covered baking sheet and roast for 30-40 minutes or until soft.

  2. Let cool.  I left the skin on because I like the bitterness and color.

  3. Cut off the top of the eggplant and chop into rough pieces.  Finely chop the garlic.

  4. Add the eggplant, garlic, tahini, salt, lemon juice, and olive oil to a food processor.  Pulse until the mixture is smooth.

  5. Taste and add more salt, seasoning, or water until you have achieved the right texture and flavor for your liking.

  6. Scrape into a bowl and cover.  Refrigerate for several hours allowing the flavors to marry.

  7. To serve, sprinkle with paprika and place alongside bagel chips.  Trust me on the everything bagel chips!

Baba Ganoush | Pale Yellow

Balsamic Pasta Salad with Roasted Chickpeas

Tracy Byrne

Balsamic Pasta Salad | Pale Yellow

When I make a pasta salad I want mostly veggies and a little pasta.  I want it to feel healthful and filling, I also want it to taste good, obvi.  Pasta salads are great because they are hearty and fully adaptable to whatever ingredients you have available seasonally or in your fridge.  Most importantly it can last all week for lunch!  Top priority.

Balsamic Pasta Salad | Pale Yellow

I have been in a bit of a cooking/baking rut.  Going dairy-free really kills the baking creativity.  And two trips in a row have killed my routines.  I need to find my groove again.  I miss churning out cookies, cupcakes, and treats.  I can't even remember the last time I made cupcakes.  Four years ago I was making cupcakes every week with all the work birthdays, and now, nothing.

Balsamic Pasta Salad | Pale Yellow

For this month's Secret Recipe Club, I had the lovely Amy of Amy's Cooking Adventures where she cooks and shares about her beautiful family!  Her recipes all sound amazing and I had trouble making a selection, but was drawn to the balsamic pasta salad because it sounded like a perfect lunch. 

Secret Recipe Club | Pale Yellow

And it is perfect for lunch!  It fills me up to take care of the crazy that is summer camp registration and outside gardening.  The salad is easy to pack and has stayed fresh all week.  It's been a good lunch week!  Especially after last week's "freezer chili week," I needed some fresh veggies!  Don't let the pealing of the chickpeas distract you.  It's oddly satisfying and helps the chickpeas become super crispy and all the flavor get inside.  Trust me.

Balsamic Pasta Salad | Pale Yellow

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Balsamic Pasta Salad

Adapted from Amy’s Cooking Adventures

Yield - 5-6 large servings

 

1 15-ounce can chickpeas

1 tablespoon olive oil

1/2 teaspoon Italian herb blend

scant 1/2 teaspoon chipotle chili powder

heaping 1/2 teaspoon paprika

 

6 ounces (half a box) dried spiral pasta

1 small English cucumber

3 roma tomatoes

1 avocado

1 yellow pepper

1 12-ounce can artichoke hearts

1 small yellow onion

salt + pepper

3-4 tablespoons balsamic vinegar

1 tablespoon olive oil

1 lime, juiced

2 tablespoons chopped fresh parsley

 

  1. Preheat the oven to 350 ˚F.  Line a baking sheet with foil.

  2. Drain the chicken peas and dry.  Remove the skins from the chickpeas.

  3. Toss in a bowl with olive oil, Italian herb mix, chipotle chili powder, and paprika to coat fully.

  4. Spread evenly on the baking sheet.  Roast for 20-30 minutes until golden brown and crispy.

  5. Let cool.

  6. Bring a pot of water to boil.  Add salt and the pasta.  Cook for 8-10 minutes or until the pasta is al dente.  Drain and set aside.

  7. Chop the cucumber, tomatoes, avocado, pepper, artichoke hearts, and onion into a large dice.

  8. Add to a large bowl with the pasta.  Season generously with salt and pepper.

  9. Add the vinegar, oil, and lime juice.  Toss to combine.  Taste and adjust the seasoning and dressing as needed.

  10. Sprinkle with chopped parsley and toasted chickpeas

Balsamic Pasta Salad | Pale Yellow

Vegan Cheese Spread (but it's not really cheese...)

Tracy Byrne

Vegan Cheese Spread | Pale Yellow

I have been working hard to eliminate dairy from my diet.  Giving up dairy for Lent was a good start and I resisted all but a two-day bender.  Now that Lent is over, I am trying to figure out how I can be diary-free while not being a pain in the ass and eating all things delicious.  As Andrea pointed out, this blog is literally named after butter.

Vegan Cheese Spread | Pale Yellow

So while this a dairy-free cheese alternative, it is not cheese.  Definitely not cheese.  Maybe if you have never had cheese and were told this was cheese you would believe it, but I have had cheese.  Maybe too much cheese and that's why I feel better when I do not eat it!

Vegan Cheese Spread | Pale Yellow

Despite this spread I'm calling a cheese, not being a cheese, it is extremely tasty!  The texture is smooth and silky, perfecting for spreading on crackers.  Garlic and tons of fresh herbs provide amazing flavor.  Diary- and non-dairy eaters were scooping up the cheese dip like crazy!  Next time you want a herby, fresh spread, I highly recommend you make this dip.  Just don't call it cheese!

Vegan Cheese Spread | Pale Yellow

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Vegan Cheese Spread

Adapted from Minimalist Baker

Yield - 1 pint

 

2 cups unsalted, raw cashews

2-3 cups water

2 cloves garlic

zest from 1 lemon

juice from 2 lemons

2 tablespoons nutritional yeast

1 teaspoon salt

2 tablespoons olive oil

1/4 teaspoons smoked paprika

1/3-2/3 cup water

2 tablespoons finely chopped chives

4 tablespoons finely chopped dill

 

  1. The night before - soak with the cashews with 2-3 cups water, enough water to cover the nuts.  Cover the bowl and refrigerate overnight or at least 12 hours.

  2. Add the garlic to a food processor and pulse until chopped.  

  3. Drain the cashews and add to the food processor.  Add the zest, juice, yeast, salt, oil, and paprika to the food processor.  Pulse until crumbly.

  4. Turn the food processor on high and stream in water until the mix is creamy.  Add as much water is needed to make the cheese creamy and smooth, but not so much that it is watery.  I used just over 1/3 cup.

  5. Scrape the cheese into a cheesecloth and shape into a circle.  Leave the cheesecloth in a sieve overnight to drain any extra fluid.

  6. Finely chop the chives and dill.  Roll the cheese in the herbs and shape into a ball.

  7. Serve with crackers and enjoy!

Vegan Cheese Spread | Pale Yellow

Spinach Artichoke Squares

Tracy Byrne

Spinach Artichoke Squares | Pale Yellow

It's the coldest weekend of the year and I am on an island celebrating my dear friend and former roommate's bachelorette party.  Needless to say, it is going to be a little chilly.  My strategy is leggings under yoga pants and lots of sweaters.  Lots of sweaters.  Hopefully there will be hot drinks involved...

Spinach Artichoke Squares | Pale Yellow

These artichoke squares would be perfect for a bachelorette party weekend, but I made them for a NYE party so they are loooong gone.  They have all the things ladies love: cheese, spinach, artichokes, more cheese, and a vague healthful quality.  Plus they are easy to prepare and one batch makes a lot of squares!  Think of them as a crust-less quiche, great for make ahead brunches and breakfasts and all sorts of activities.  But they are not just for daytime, they are perfect as appetizers in the evening as well.  Spinach artichoke squares are like the dip but easier to eat!  These are good eating my friends!

Spinach Artichoke Squares | Pale Yellow

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Spinach Artichoke Squares

Adapted from Shutterbean

Yield - 20 pieces

 

1 teaspoon oil

2 medium onions, finely chopped

2 cloves of garlic, finely chopped

2 12-ounce cans artichoke hearts, drained and diced

10 ounces frozen spinach, thawed and diced

8 eggs

1/2 cup breadcrumbs

a few dashes of Tabasco

1 teaspoon oregano

2 cups sharp cheddar

2 cups mozzarella

salt + pepper

  1. Preheat the oven to 325 ˚F and line a 9x13” pan with foil. Grease the foil.

  2. To a saute pan add the oil and chopped onion and garlic.  Cook for 5-10 minutes or until the onions are translucent.  Set aside to cool slightly.

  3. To a large bowl add the artichokes, spinach, and eggs.  Mix until well combined and then stir in the onions, breadcrumbs, Tabasco, oregano, cheese, salt, and pepper.

  4. Pour into the prepared pan and bake 45-55 minutes until the eggs are set.

  5. Let cool slightly before cutting and serving.

  6. Serve warm or room temperature or even cold.

Spinach Artichoke Squares | Pale Yellow

Easy Salsa and Cheese

Tracy Byrne

Easy Salsa and Cheese | Pale Yellow

A little late for your Super Bowl party, but perfect for anytime!  Especially anytime you have a large gathering of friends.  Or whip this up in the middle of the next snow storm, which is what I did.  Storm Jonas didn't stand a chance when I was holed up in my apartment with plenty of snacks like this salsa & Vernors and Netflix.  Life is good!

Easy Salsa and Cheese | Pale Yellow

Ever since purchasing my food processor this summer, I have been searching for ways to use it more often.  This dump salsa is perfect.  Just a light chop with the knife and everything else gets tossed in the processor to be blended together.  Instant salsa!  My aunt always serves salsa with shredded cheese in it, and I love the idea!  A little protein with your chips and salsa!

Easy Salsa and Cheese | Pale Yellow

Sometimes the taste of canned tomatoes has an off taste when raw, but there was no off taste here.  Here is a recipe that does not rely on the summer bounty of fresh tomatoes, so it can be enjoyed all year long.  Confession time - the salsa was almost a little too spicy for me.  I know, I know, I'm a wimp.  Next time I would probably only add half a jalapeno.

Easy Salsa and Cheese | Pale Yellow

However, when I took the salsa to a work meeting, no one else thought it was too spicy.  Make your own decisions!  Because this recipe makes a tremendous amount of salsa, I used it in a variety of ways: a cup or two with cheese for snacking, a cup and a half paired with chicken breasts in the slow cooker for an easy shredded chicken, and the rest was taken into work for sharing.  This recipe could easily be cut in half in your salsa needs are not so great!

Easy Salsa and Cheese | Pale Yellow

For Secret Recipe Club this month, I visited the lovely Michaela of An Affair from the Heart we have much is common like the need for a creative outlet and dinner with with family every night.  Since a storm was coming, I went straight to her dip tab (yes, a dip tab!) and found a recipe I could enjoy while being snowed in!  The salsa was satisfying, fresh tasting, flavorful, and most importantly, easy!

Easy Salsa and Cheese | Pale Yellow

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Easy Salsa and Cheese

Adapted from An Affair from the Heart

Yield - 56 ounces of salsa (it’s a lot!)


1/2 large onion, roughly chopped

1 clove garlic

1 jalapeno, deseeded and roughly chopped

28 ounce can diced tomatoes

1 10-ounce cans Rotel

1/4 teaspoon sugar

1 teaspoon salt

1 teaspoon cumin

large bunch of cilantro, just the leaves

1 lime, juiced

finely shredded Mexican cheese

tortilla chips

  1. Peel, chop, and prepare the vegetables.  Add to a large food processor.

  2. Add the vegetables, tomatoes, sugar, salt, cumin, cilantro, and lime juice.

  3. Pulse until blended and combined.

  4. Stir together salsa and cheese in a 3:1 ratio in a decorative bowl. Example - 1 1/2 cups salsa + 1/2 cup cheese.  Enjoy with chips!

  5. The remainder keeps nicely in mason jars in the refrigerator for at least a week.

Easy Salsa and Cheese | Pale Yellow

Chicken and Broccoli Slaw Salad

Tracy Byrne

Chicken and Broccoli Slaw Salad | Pale Yellow

As you know I like to make big batches of lunches and breakfasts to portion for the week.  Using prepared broccoli slaw is an easy way to add veggies without any chopping.  I love it in buffalo chicken salad and this another delicious version.  Rotisserie chicken makes the salad even easier!

Chicken and Broccoli Slaw Salad | Pale Yellow

This was another staple during my Whole 30.  The salad was everything needed to be satisfying for lunch: crispy, crunchy, fresh, filling, and tasty. This is a great salad to make one night and enjoy throughout the week.  The salad keeps well for several days.

Chicken and Broccoli Slaw Salad | Pale Yellow

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Chicken and Broccoli Slaw Salad

Pale Yellow Original

Yield - 8-10 side servings, 4-5 serving meal servings

 

1/4 cup raw pepitas (shelled pumpkin seeds)

1/4 shelled raw sunflower seeds

1 juicy lemon

1/4 cup champagne vinegar

1/4 cup extra virgin olive oil

salt + pepper

1 small rotisserie chicken

1 bag broccoli slaw mix - 12 ounce bag

1 medium apple, I used honey crisp

  1. Add the pumpkin and sunflower seeds to a dry sauté pan and cook for about 5 minutes over low heat until toasted and slightly browned. Watch carefully and shake the pan often.

  2. To a large bowl add the lemon juice, vinegar, oil, and a generous addition of salt and pepper.  Whisk together.

  3. Use your hands to shred the chicken. I remove the skin and include the light and dark meat.

  4. Add the broccoli slaw mix

  5. Thinly slice and chop the apple into matchsticks.  Add to the bowl.

  6. Add in the majority of seeds, leaving a few to the side for garnish.

  7. Toss to mix and taste for seasoning. Add as needed seasoning as needed; if the salad seems dry, add more oil and vinegar. Sprinkle the remaining seeds on top for garnish.

  8. Cover and refrigerate. The salad is best after 4-6 hours. Let the flavors marry.  This is definitely a make ahead dish!

Chicken and Broccoli Slaw Salad | Pale Yellow

Maple Mustard Pork Loin

Tracy Byrne

maple mustard pork loin | pale yellow

Post take two.  Fun story.  I had this entire post written and was adding photos and then somehow clicked away.  And lost everything.  E.V.E.R.Y.T.H.I.N.G.  It's been an unproductive day, I kind of needed the win from one item on the to-do list!

maple mustard pork loin | pale yellow

Meat in a crockpot is a simple dinner with minimal effort.  I use my crockpot surprisingly often for pulled pork, chicken, soups, and chili.  Every busy person needs a few crockpot recipes in their back pocket for easy and healthy meals.

maple mustard pork loin | pale yellow

While I was on the Whole 30 I really wanted sugar, not just candy and treats and things, but the ability to use sugar/sweeteners in recipes.  It not only adds flavor, but changes the texture of whatever you are cooking.  Limiting sugar in processed food is understandable, but a little maple syrup for as a flavor enhancer is a great idea!

maple mustard pork loin | pale yellow

For this month's Secret Recipe Club I had Loy of Grandma Loy's Kitchen.  She has a number of cookie recipes, desserts, and dinner ideas but I settled on this pork since I had some in the freezer.  It is so impressive that ladies of all ages are in SRC!

maple mustard pork loin | pale yellow

This pork loin is as tasty as it is easy to prepare.  The maple-mustard flavor is strong and delightful, while the pork is tender and moist.  This simple dinner is one that everyone should have ready to go, all you need is the pork in the freezer and the rest of the ingredients are pantry staples.  It's dinner time!

maple mustard pork loin | pale yellow

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Maple Mustard Pork Loin

Adapted from Grandma Loy’s Kitchen

Yield - 3-4 servings


1/2 cup maple syrup

1/4 cup balsamic vinegar

1/4 cup dijon mustard

salt + pepper

1 apple

1 medium onion

1 lb pork tenderloin


1 tablespoon cornstarch

4 tablespoons cold water

  1. Add the maple syrup, vinegar, mustard, salt, and pepper to a bowl and whisk together.

  2. Slice the onion and apple into thin pieces and place in the bottom of a crockpot.

  3. Place the pork on top and and spread the maple syrup mixture on the pork loin.  Flip over the pork loin and spread the rest maple syrup mixture on top.

  4. Cover the crockpot and cook on low for four hours or until an internal thermometer reads 160 ˚F.

  5. Remove the pork and set on a cutting board to rest.  Strain the liquid from the onions and apples, set the apples and onions aside.

  6. Add the liquid to a small saucepan and simmer on low heat.

  7. Meanwhile, mix the cornstarch and the water into a slurry.  Add to the juices on the stove and stir continuously until the gravy thickens.  Remove from the heat.

  8. Slice the pork and serve on a platter with the apples and onions and gravy.

maple mustard pork loin | pale yellow

Butternut Squash Soup

Tracy Byrne

Butternut Squash Soup | Pale Yellow

As you know, I am in the middle of a Whole 30 and one thing needed to make the process go smoothly is easy meals for grabbing and going.  Soup is simple to make in large quantities and freeze.  Lunch is a no-brainer when I can thaw a bag of soup and have lunch ready to go!

Butternut Squash Soup | Pale Yellow

The soup is as delicious as it is easy.  There are lots of veggies and their flavor shines.  The butternut squash is a beauty that my coworkers and I (along with the kiddos) grew in our garden. Butternut squashes were grown in abundance so there will be more butternut squash in my future.

Butternut Squash Soup | Pale Yellow

For this month's Secret Recipe Club, I was on the hunt for soups and stews.  Mary of Goodie Godmother has a whole category!  I had the butternut squash so I made this soup, but I'm sure I'll make this slow cooker chili soon!  Her blog is lovely and admire her former bakery in California!

As the weather gets colder, it is soup season, sweater season, and boot season.  I pulled out my boots and polished them nice and put the sandals up on the shelf, sad face.  Butternut squash soup is perfect for fall.  It's easy, tasty, and healthful!

Butternut Squash Soup | Pale Yellow

Print the Recipe!

Butternut Squash Soup

Adapted from Goodie Godmother

Yield - 7 2-cup servings


2 tablespoons extra-virgin olive oil

14 ounces mirepoix (1/2 onion, 3 carrots, 3 celery stalks finely minced)

1 medium sweet onion, roughly chopped

5 cloves of garlic, roughly chopped

1 medium butternut squash, peeled & chopped into cubes

salt + pepper

1 quart vegetable broth

2 bay leaves

5 fresh sage leaves roughly chopped

14 ounce can light coconut milk, shaken

chopped hazelnuts and fried sage for garnish


  1. Add the oil to a large pot or dutch oven.  Heat on low.

  2. Add the mirepoix mix and stir to coat.

  3. Chop the onion and add to the pot.  Stir and let cook on low until the veggies are soft and the onion transparent.

  4. Roughly chop the garlic and set aside.

  5. Peel and chop the butternut squash.  Add the garlic and squash to the pot.  Stir and let cook until you can smell the garlic.

  6. Sprinkle with salt and pepper generously, I used about 2 teaspoons salt and 15 grinds of pepper.

  7. Add the broth, bay leaves, and sage.  Cover and let simmer for 1-2 hours or until the butternut squash is fork tender.

  8. Let cool slightly and add the coconut milk.  Remove the bay leaves.

  9. Puree with an immersion blender (best option) or a food processor (not as great option, but I did it and it was messy).

  10. Garnish with chopped hazelnuts and fried sage if desired.

  11. The soup can be easily frozen.  To a quart baggie I added 2-cups and then froze flat to save space.  Soup for later!

Butternut Squash Soup | Pale Yellow