Welcome to my Hazy Meadow

   Purple potatoes are my favorite. They are high-antioxidant foods that are really nutritious and they are cute! So go out and get you some! Here are two quick recipes to help you out. Recipe 1:  I like to toss mine in olive oil, salt and pepper with minced garlic and chopped onion. Throw them in the oven on 400 for about 20-25 minutes or until tender. There you have it. Simple and delicious side dish!  Recipe 2: If you want to get crafty you can boil them, drain, then mash them with butter, salt, pepper, garlic powder, parsley and a little milk (I used coconut or almond milk but whatever kind you like will work. These are great and give your plate some interesting color!  Enjoy ya'll!! 

     Hello there, I'm back again with another recipe! One pot meals are my favorite to cook when I'm unsure of what to make for dinner but know that I want to get full. They are also really good when you think there is nothing to cook but you have different random ingredients. Just throw what you think will taste good together in a pot and try it.    Keeping things like diced tomatoes, tomato paste, rice, bouillon cubes and cornstarch for thickening, in your pantry is a great idea. They can help turn a few random ingredients in to a full meal.    There is no name for this meal because I simply suck at coming up with names for stuff and I just curated this. So, without further ado here is my recipe. This recipe takes about an hour to cook with 5 min of prep INGREDIENTS - 2.5 cups of mexican rice - about 7 or 8 cups of water -3 cups of pinto beans (leftover beans from my previous recipe post) -2 handfuls of fresh leaf spinach -1/4 cup of tomato paste -1/4 small

So growing up in the south I have eaten pork all of my life. Ham hocks, fat back and the other boiling meats have been a staple in our home. As I have gotten older and more in to my health and staying alive longer, I have tried to take a lot of the pork out of diet. Lets not get crazy I still love bacon, ham and ham hocks. I just eat it in moderation now. I'm also the only person in my house that really eats that stuff so not cooking a lot of it is not hard. With all of that being said, I have figured out a way to make pinto beans without boiling meat and still have them tasting amazing. They're actually better in my opinion.  So here we go! INGREDIENTS: -32oz bag of pinto beans -1 whole onion - Bay leaves -3 garlic cloves (can be adjusted for your taste. I looove garlic) - salt, pepper, garlic powder, a little curry powder and crushed pepper flakes, and a bouillon cube of your choice. (the veggie one is good!) - water (Side note: I cook these beans in t