How do I feel: It’s Friday, how bad could my day possibly be?!
With the Super Bowl coming up this weekend, my wonderful team at work decided we’d have a tailgating party to kick off the weekend in proper fashion. Just another reason I love who I work with – we’re definitely a team in our own right, and we had a great time watching Seahawks videos and chatting about our favorite players, and we all predicted what the score would be. My prediction was Seattle 30, Denver 27. (remember, I’m posting these with a few days lag time).
For the tailgating party, everyone committed to bring something to eat and share. Of course I had a mild panic attack attempting to figure out what I would bring after one person grabbed the “fruits” and someone else claimed “veggie tray.” Awesome for me because I can eat all of that (as opposed to the tasty looking wings, meatballs and GINORMOUS COOKIE COVERED IN FROSTING that I definitely was not allowed to have), not awesome for me because I had a hard time thinking of what was left for me to bring or make. We also have a nut allergy on the team, which proves to be an additional challenge.
I decided I would make Whole30 approved jalapeno poppers (recipe below). I think they were great, although I know having cream cheese and/or cheddar would definitely have added flavor and overall made them more “stuff-as-many-as-humanly-possible-into-my-gullet-immediately-please-and-thankyou” worthy.
Whole30 compliant Jalapeno Poppers
- 1/4lb organic, grass-fed ground beef (I used 85/15 for this recipe)
- 1/2 a yellow onion, diced
- 1 clove garlic, minced
- 4-5 whole, fresh jalapenos, washed, cut in half (with stem on) and seeded
- 2 scallions, finely sliced
- 1 Roma tomato diced
- 10 black olives, sliced
- 1 egg, beaten
- sea salt
- Brown the onion in a skillet with coconut oil, add in the garlic once onions are browned. Set aside to cool.
- Brown beef in same pan, set aside to cool.
- In small mixing bowl, combine scallions, olives, tomatoes and egg with salt.
- Once onions and beef are cooled, add to mixture and stir till combined.
- Place jalapenos on baking sheet and stuff with beef mixture.
- Bake at 350F for 35 minutes or until you see the peppers start to bubble and their skins turn brown or black around the edges.
- Serve warm or store in fridge up to 3 days, reheat slightly before serving. Would be great with guac also!
After work, I had my awesome friend, Bridget, over for dinner and we hit up a hilarious sketch comedy show in Fremont at the West of Lenin Pocket Theater to see Peter ‘n Chris tear it up. And they did. And then Bridget and I did – at a bro bar. It was literally called “LTD” and has exterior walls made out of corrugated metal sheeting. Full up of bros, all different factions: jersey sporting bros, plaid-clad bros, metro bros, bros with their bros, bros with their girlfriends in jerseys, and of course the loud drunk bros. Great service, great people watching. I had club soda with lime while we watched a pre-game analysis on the big screen and scoped out the cute bros. There were two. Guess what? They both had girlfriends. And were likely 10 years younger than us.
- water, coffee + homemade almond milk, 2 soft boiled eggs
- meatballs and red sauce from the other night over diced and steamed zucchini bites
- jalapeno poppers (Whole30 compliant), veggies, fruit
- more meatballs and sauce (good thing they’re so dang tasty! Totally NEVER getting sick of meatballs people)
- salad with romaine, Roma tomatoes and special dressing with avocado, tahini, garlic, lemon juice, olive oil and citrus vinegar. Amazing.
Lesson for the day: There is life without cheese. It’s not as satisfying sometimes, but it’s certainly still delicious.