Bacon-fennel risotto with leeks and white wine

Well, I'm pretty sure I'm going to die. Full to bursting with risotto. Risotto accompanied by asparagus with lime and parmesan, roasted parsnips with cumin and rosemary, and cheesy garlic French bread.

It really was a day full of carbs. Those of you that know us know that we're very carb-conscious. But today was dedicated to carbo-loading for our half marathon tomorrow. It's the first one I've ever run, and it's Dave's first opportunity for a long run in a while (he's been working some pretty crazy hours!).

But we avoid wheat, so the regular pasta plan was just not gonna happen. Risotto seemed like a good way to get some serious carbs in while indulging since we're gonna be running for a couple of hours tomorrow.

Lamb burgers

Tonight was Dave's choice. Last night I got my chicken and Frank's so tonight we had lamb.

The menu: lamb burgers with feta, caramelized onions and roasted red peppers. Of course paired with sweet potato fries with rosemary and my favorite kale. And a bit of minted garlic yogurt to go with it all.

You'll notice that we don't do any buns with our burgers. We're always trying to find new ways to indulge ourselves while also minding our health, and we've decided that wheat just isn't worth it. Both of us read Wheat Belly before meeting, and we've worked pretty hard to remove most wheat from our diet. Of course we have slip ups, but we never make wheat products at home.

It can be strange to get used to, but it really does make a difference. It's amazing how much I used to crave wheat products: cupcakes, bread, cookies, you name it. I used to feel sleepy and bloated after eating pizza or the like. But not anymore! It takes a couple of weeks to really get it out of your system, but we promise it's worth it. You may even learn to enjoy the burgers without the bun (because really...do you want to dry up that lamb flavor with a bunch of bread???)

There's a hefty list of ingredients, so here we go!

Gorgonzola Chicken with Buffalo Cauliflower

Anyone who knows me knows that I absolutely love chicken with Frank's hot sauce. For those of you that don't know, Frank's is basically the original buffalo sauce (true buffalo requires that you mix it with melted butter though).

Today was one of those days where I wanted to eat it, but thought I'd do a bit of a grown-up take on it. A couple of weeks ago, Dave found this killer recipe for smokey buffalo cauliflower that we're just in love with.

So to go with the buffalo cauliflower, I decided to do some gorgonzola-stuffed chicken. Because nothing goes with buffalo like blue cheese, right?

The chicken was easy: just a couple of chicken breasts opened up and stuffed with gorgonzola. Pop 'em in the oven at 425 (so you can cook them with the cauliflower) and wait until they hit 165 degrees.

I made my own gorgonzola sauce (1 tbsp butter, a handful of gorgonzola crumbles and a bit of parsley), which was definitely the indulgence of the meal.

Applesauce!

Well, here we go again!

Dave told me that it was strange that I was writing in third person, so I'm stopping that. Now I guess I'll be the voice on the blog (at least for this post) and Dave can be the personality. And by personality, of course I mean the hands featured prominently in a lot of the pictures because I have a tendency to behave like the paparazzo while we're cooking. 

But I did promise you an applesauce recipe. So here goes. 

6 apples

1 lime

Cinnamon to taste

Food Processor

 Yes, really, that's it. The apples are really your choice. We've made this recipe a couple of times, and if you don't add a couple of sour ones it gets a bit sweet overnight (or over the course of the day if you're like us and this stuff doesn't last long!)

Sunday food: The complete instructions

We wouldn't be doing a very good job if we didn't actually show you how to make our Sunday food!

It all started a few months ago when Aubrey decided she just needed to make a frittata...but had never made one before. We've eaten one almost every weekend since, and now it's just a tradition.

Ingredients differ every time, but we generally use 6 eggs: 2 whole ones and 4 whites. Ours aren't as eggy as some that you're probably used to, but that's just the way we like it!

6 eggs
1/2 the block of Parm we had sitting around the fridge
1/2 a bag of arugula
2 medium leeks
2 chicken sausages (we cheated and got pre-cooked because it's already almost 1)

Preheat the oven to 400. (We are also making applesauce, so this is good for that too!)

Cut up the leeks and saute them with a bit of olive oil. Once they're about halfway done, throw in the arugula to let it get nice and wilted.