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Friday, September 3, 2010

Primal Mama Goes Semi-Homemade




I know, I know, it's a big announcement. But I have to do it or this family is never going to eat again. Since becoming the proud new owner of Anaheim CrossFit my time for cooking has been whittled down to opening a bag of salad greens at about 9pm.


My poor husband. I lured him into marriage with my cooking. Every night I would cook no less than four courses of delicious and beautiful food complete with table setting. He would come home from work and the entire house smelled like the dish I was making. I even wore an apron... and make-up.


Exactly 20 months after we married all hell broke loose in our house. Yes, I am talking about the birth of our twins. Ever since that beautiful day in January of '08 our house has been utter madness. I remember thinking that things could not get anymore chaotic. Now I just laugh at those memories. The truth is that things have gotten more chaotic exponentially. Only now on most days I roll with the punches. Oh, who am I kidding...


I digress.


The point of this post is to announce that I will be offering many recipes from now on that are faster than fast. They will consist of things you can grab from the market and literally put together in a snap. Can you open a bag? Can you hold the handle of the knife while using the sharp end to cut? Then you can make these recipes!


So let's kick off with a little kabob and side salad that is beautiful and tasty. You can have dinner on the table in 10 minutes or less.


What you'll need:


premade kabobs from your local store (I like Sprouts)

a package of salad greens

a small packet of walnuts

a container of blackberries

a small container of strawberries

a small handful of dried cranberries (these contain sugar)


for the dressing:


equal parts of olive oil and lemon juice


What you do:


Preheat your broiler/grill pan and throw on the kabobs turning them every few minutes until cooked through. When you buy them from the butcher they can give you exact cooking times... just ask them!


While the kabobs are cooking, toss all of the ingredients for the salad together. All you have to do is open the containers, slice the strawberries in half and dump everything into a bowl. Whisk together the dressing.


Serve. Done.


This picture is from a restaurant where I had lunch with friends. It was my inspiration to recreate this meal in no time flat. Good luck!


Enjoy!

1 comment:

  1. Great news for me! I can open a bag and I can use a knife correctly (on most days), so this should be a breeze. Although my chances of burning the kabobs are pretty high... Thanks for the recipe Primal Mama! :)

    Brooke

    ReplyDelete