How to Clean & Store Cilantro

In the video I have linked below, you will see the best way I’ve found to clean and store cilantro! The method I share in the video has proven to make my cilantro last up to about two weeks, which is a huge improvement from how long it normally lasts. This is the way my grandmother has always done it and how I’ve been taught to do it. Also, I have found that if it’s washed and ready to eat, I am more inclined to eat it more often and therefore there is less waste.

How to Clean & Store Cilantro

Enjoy!

-K

Roasted Root Vegetable Breakfast Bowls

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Roasted vegetables are a basic staple in our home. There are many variations I like to prepare depending on what we have on hand in the house. We actually LOVE to eat this type of meal for dinner! Breakfast for dinner is one of my favorite things. Also, another thing to note: often times you will see various ways to eat the same recipe. That is because my husband and I often like things served differently with different toppings! He’s more of a “ranch and white bread” type, which is perfectly OK, and I’m a little more adventurous with my palate.  You will see multiple ways to eat my recipes and I hope you find something you’ll enjoy. 

Sausage & Veggie Breakfast Bowl

Roasted Root Vegetable Breakfast Bowls

– Serves 2 Adults, Bakes at 375 degrees for 30 Minutes

Ingredients:

3-4 Eggs, however many each person wants

1 Medium Sweet Potato, peeled & cubed

1 Medium Sweet Onion, cut into 4-6 pieces

2 Yukon Gold Potatoes, peeled & cubed

3 Carrots, peeled and cut into medium sticks

2 cups Broccoli, chopped into florets

1 Medium Lemon

2 tablespoons olive oil

Seasonings: Equal parts thyme, rosemary, smoked paprika, curry powder, garlic, celery salt, and pepper – I lightly dusted each one over the baking tray of root vegetables, then mixed.

**Optional Ingredients/Toppings** – Grape tomatoes, shredded cheese, breakfast sausages, green onions, avocado, hot sauce or salsa

If you have never tried smoked paprika, I highly recommend it! It has become one of my favorite spices, especially when roasting vegetables. It adds a subtle smoky flavor that is out of this world! I also have grown to really love curry powder in my dishes, even when I am not making curry. I have found it adds a subtle touch of sweetness and a boost of great flavor. It may seem odd to regularly add curry to things but it really pairs nicely with the other seasonings. I love both of these flavors, especially together.

Preparation & Cooking:

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To start out, I arranged the vegetables on the cutting board and took a pretty picture – I mean, I laid them out and began to peel and chop them! Hehe. Anyway, after peeling and chopping I usually would add all of the veggies into a freezer bag with olive oil to be tossed around and then coated in the spice mixture. However, I am out of freezer bags so tonight I did all my mixing and seasoning on the baking sheets directly. This way is a little more work but less of a waste of freezer bags so that’s a plus!

Root Vegetables

I keep the broccoli separate from the root vegetables until the end. I do this for two reasons: 1. To create depth of flavor in the end dish. I took the broccoli and tossed them in a mixture of olive oil, lemon juice, garlic, celery salt & pepper. The lemon juice adds a lovely freshness and tang to the dish and another layer of flavor. I love cooking with lemons! 2. I hate mushy broccoli! It is very important to me to maintain the crunchy integrity of the broccoli and I quickly roast them at the end. This means, once the root vegetables are almost done, I put the broccoli in for about 8-10 minutes. Now, if you like your broccoli cooked more, I would turn down the oven temperature to 350 and bake them longer. I prefer a higher temp as to roast the outside of the broccoli yet still leave it crisp and intact. I have thought a lot about broccoli, can you tell?

I love Broccoli

For the root vegetables, after they’re coated in the olive oil and spice mixture, they go into the oven at 375 for 30 minutes, turning them every 10 minutes so they roast evenly. After 20 minutes of roasting, I put the broccoli into the oven and let them roast as the root vegetables finish up. While these two things are happening, you know, the magic in the oven, I cooked two sausage links for my husband and over medium eggs for the both of us.

Roasted Lemon Garlic Broccoli

Roasted Root Vegetables

After assembling this glorious mixture of vegetables, they get topped with whatever toppings of your choice! Tonight, for the mister, he enjoyed his bowl with chopped pork breakfast sausage, cheese, and two over medium eggs. For me, I went a little light and just had one egg over medium with chopped grape tomatoes. Usually, I’ll add avocado, green onions, hot sauce, and a zesty southwestern sauce I make (I’ll post the recipe on another page..it is AMAZING!). Get creative! But the base of this recipe is just so, so satisfying!

Here it is, breakfast bowls two ways:

Breakfast Bowls Two Ways

I hope you enjoy it! Let me know.

Best wishes,

K

Rock Climbing & Blogging

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It’s always that first step that’s the hardest, and sometimes the most intimidating, when stepping out to try something new. This was the case with rock climbing for me…and starting a blog. Both uncharted territories, yet climbing to the top of that rock wall and being able to publish my first blog post were both very satisfying. Both taught me valuable lessons about trying new things and driving out fear to accomplish your goals. Who knew blogging and rock climbing had so much in common.

Situations aren’t always easy, but it’s up to you whether you just survive or if you thrive!

Grace – You Are Enough!

As a woman, a mother, and a fellow human being, I find that it’s very easy to compare myself to others and sometimes come up feeling inadequate. In this day and age, with the rise of social media, we find ourselves living in the fakest reality world – ever. Everywhere you turn someone is using a filter, an angle, a clever saying, and the right lighting, to get you to think a certain way about them. I fear that this is perpetuating a problematic thought among us – that maybe we just aren’t enough. At times I have felt the need to edit things to the point where I’m almost editing reality out! But what I’ve learned is that when I edit out too much of my reality, I lose ownership over my authenticity, which is insulting to me and insulting to the ever-loving God who made me! Now, of course I still use filters and Chrisclever sayings! The point is, I’ve learned to be more mindful of social media and the trap of obsession with perception.

But unlike obsession with perception and thirst for other’s approval, grace tells an entirely different story. Grace says, “You are enough”, because God says, “You are more than enough.” God’s grace and unconditional love has saved us while we are still sinners and that is truly a free gift to whosoever believes in Him. Knowing who I truly am, (behind that Nashville filter and natural sunlight from that window I’m facing in hopes to hide my tired eyes) God says, “I choose you, all of you!”

Now, this of course has eternal implications but for the purpose of this blog post, let me get to the daily – minute by minute – application. Here it is, because God’s grace tells me that I am more than enough – I AM ENOUGH! So I must treat myself as such. This means that every day I choose, to the best of my ability, to extend grace to myself and not be too hard on myself. This means I fully accept myself as I am! This means that you not only extend grace to yourself but to others too. I’m choosing to think the best of others, and give more benefit of the doubt. God loves us all. He extends love and grace to us all. I am flawed and also trying my hardest to thrive on this sometimes uphill climb of life and gracefully love myself and love others in a passionate and genuine way!

I don’t want to just survive on tough days. I want to thrive! I want to thrive on the fact that God’s love and grace have covered me. It is with great pleasure that I welcome you to my new blog, Thriving on Grace.

Contact Me

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About Me

The Voice of Thriving on Grace:

I’m Kristen, creator of Thriving on Grace, mother of one beautiful baby girl. We are a Christian family trying to do our best to keep Christ at the center of our home and we are no strangers to struggles along the way. We do love, grace, forgiveness, friendship, courage, honesty, and kindness! I am a childhood cancer survivor and, as a result, I was raised to be health conscious, to do whatever we could to keep ourselves healthy. You can’t prevent everything, but you can guard against a whole lot! I am grateful to my mother for instilling a strong will to live the best life I can and to always read nutritional labels. I’m grateful for my sister for lighting an even deeper spark in me, igniting my inmimitable interest in the world of cooking, food production, health and wellness! We’ve found that the more we’ve all learned, the more we want to know. I wanted to join the online community and be a voice for good in the sometimes shadowy world of cyber space. I want to share things I’ve learned while on this journey toward whole mind and body wellness from my perspective as a young Christian mother and wife. I also hope to interact with others who may have similar goals, share inspirations, and learn from them. I hope you find something of help or positive value to you on my blog, regardless of your faith, stage of life, or worldview.