Another Year of Healthy Meals (v3.0)


Typical weekday meal: breakfast, lunch, snacks

I’m back again with a third year of healthy meal planning ideas! My first and second year posts were so fun to write and reflect on, I couldn’t wait to compile a third one. The big difference you’ll see here in v3.0 is that I have been seeing a nutritionist now for about a year and have really changed the structure of my meals to be more nutritionally balanced.

I always get questions about what we eat and how we meal plan. There’s no one answer really – it’s hard work and requires a lot of forethought. One of the reasons I started these posts was to collect our go-to meals to keep me organized (I reference my v1.0 & v2.0 posts all the time!). The basic run down is that we have a collection of roughly 50 meal and snack ideas that we rotate (with a few new favorites being added every year), we menu plan and do one big food shop each weekend, and then make as much in advance on Sunday to make life easy for the week. I find that most of those simple, everyday meals don’t make the blog – the recipes are really basic and not super special. However, they are easy, healthy, reliable, and worth collecting into a post like this. (You can also follow me on Instagram for meal planning posts in real time.) I hope this year’s compilation gives you some ideas, encourages you to revisit some old standbys, and maybe even jumpstarts you out of a food rut. Enjoy!

Instagram #mealprep

Instagram #mealprep


Fun fact about me: I don’t really like breakfast food. I don’t enjoy a heavy breakfast, it loads me down for the entire day! So breakfast for me, no matter where I eat it, is usually pretty light. No omelets, pancakes, waffles, or breakfast sandwiches here. Just thinking about it makes me want to hork. I always have fruit and tea with my breakfast (it wouldn’t feel the same without it!), so you’ll notice that below.

When I eat breakfast at home I have a little more time to prepare and make something I can’t have at work or on the go. This is usually over easy eggs, an english muffin, or a bagel.


One breakfast favorite of mine is yogurt. I love to combine it with fruit and whole grains like oats. Plus, the protein is a must for me since I work out in the morning and am usually dead without it.


I also love muffins for breakfast! They are great because they are handheld, super portable, and you can make them a million different ways. Below you’ll see my blueberry muffins, oatmeal muffins, and double chocolate zucchini muffins.


Also, who doesn’t love cereal? These days I stick to any whole grain cereal with low sugar and high fiber with 1% milk.


And then there’s almond butter. I’ll slather it on an english muffin, toast, Belvita – you name it! Justin’s vanilla almond butter is my favorite kind of all time.


And finally, I’ve become really good at on-the-go breakfasts whether it’s in the car or something I need to stash in my bag to have before an early morning meeting. I can’t give up my tea so I’ll usually bring some cold brew from home. Also, fruit travels so easily as does granola bars, cereal, and brown rice cakes.




I usually stick to a handful of lunch categories and make variations on a theme. The various ingredients change up a lot, but the meals themselves stay pretty standard. This is great for work-week lunches because I can keep it interesting while packing something healthy and filling every day. I am not one of those people that buys lunch out every day (the thought of it kills me!) so making my lunch, even if it’s something really basic, is a must. Here are my go-to lunch categories and a bunch of examples:

Pasta: Here we have sausage and kale stuffed shells, healthy alfredo broccoli and chicken, and turkey bolognese. I love a side salad with pasta, and fruit too.


Sandwiches: A classic with endless options. I love turkey and cheese, BLTs, tuna, and peanut butter and jelly. I’m trying to get away from double carbing (which you’ll see a bunch of here – e.g. chips + sandwich, pretzels + sandwich, etc) and have more salad, nuts, veggies, and fruit on the side instead.



Salads: Another option with countless variations. I will put literally anything and everything in a salad. Here is my go-to salad ingredient list: mixed greens, spinach, avocado, cucumber, bell pepper, banana peppers, peppadew peppers, marinated red onion, beets, carrots, edamame, corn, bacon, chicken, tuna, hardboiled eggs, rice, lentils, quinoa, chickpeas, black beans, almonds, pumpkin seeds, sunflower seeds, goat cheese, and on and on. My favorite salad dressings are balsamic vinaigrette and honey mustard.


I love homemade panzanella salad. And sometimes storebought can be pretty good too in a pinch. I got the salad on the left at Crema Cafe  in Harvard Square and the salad on the right at Bob’s Italian Foods in Medford.


Soup: I tend to not make soup in the spring/summer at all but when I make it in fall/winter I really go all out. Below are soups I came up with on the fly – 1: chicken, rice, corn, 2: kale, chicken, chick peas, rice, and 3: veggie soup with spaghetti squash, zucchini, summer squash, carrots, and onion.


Sometimes when I’m in a bind or pressed for time, I have Whole Foods brand freezer burritos on stand by that I spruce up with fresh veggies, greek yogurt, and hot sauce.


Finally, sometimes a hodgepodge lunch of what’s in the fridge will do.
From L to R – 1: brown rice/salad/chicken/tomato/plum, 2: turkey tips/spaghetti squash/salad, 3: baked potato/chicken drumsticks/spaghetti squash/pear, 4: baked potato/carrots/hummus/apple/brie, and 5: quinoa/refried beans/chicken/avocado/hot sauce/tomato.




Dinner is my favorite because I don’t have to make sure it’s compact and portable, it can take as long to prepare as my free time allows, and I can really keep it varied and interesting. Here is a collection of my favorite at-home dinners this year!

Tacos: Anything from pulled pork to chicken to ground turkey – taco night is my favorite dinner option! You can load on any topping you like (my favorites are greek yogurt, shredded carrots, and crunchy romaine) and it’s always delicious.


Bowls: I’m a big fan of random bowls full of goodness for dinner. From L to R – 1: freezer burrito and beans over salad, 2: sausage and butternut squash over wild rice and kale, and 3: chicken, black beans, and rice with avocado, tomato, greek yogurt, and queso.


Pasta: Pasta is a classic no matter what meal it is. We love baked ziti with ricotta, stuffed shells, meatballs, lasagna, and sometimes a big bowl of spaghetti with garlic bread.


Stir fry: Stir fry is a once-a-month dinner for us. I really dig how many veggies you can cram into stir fry without it being overkill. I prefer stir fry over soba or rice noodles but you can have it over any kind of rice too. I usually top it with just soy sauce but when I have the time I really like to make a sweet and spicy sauce.


Summer Supper: We ate this for dinner this summer too many times to count – sausage and corn with random other summer sides. Super tasty and really filling.


Eggs & veggies: I’m a fan of a simple egg & veggie supper. I have this a lot when John isn’t home since he is a man who loves meat.


Pizza: Self-explanatory.


A whole bunch of my miscellaneous dinner favorites. From L to R: turkey burgers and sweet potato fries, latkes, spaghetti squash and chicken parm, spaghetti squash with bacon/spinach/goat cheese, asian lettuce wraps, chicken with veggies and salad, buffalo chicken wrap with avocado, spaghetti squash and veggie burgers, and buffalo chicken quinoa cakes and veggies.




Bonus round: favorite go-to place for a healthy meal out – the Whole Foods hot bar. We all want to not cook sometimes after a long day or not turn on the stove or spend time with a loved one rather than in the kitchen. The Whole Foods hot bar is perfect for all of those situations, and more. There are tons of options and you can still make very healthy choices. It can get pricey which is the only drawback. Still, in comparison to any other take out or fast casual dining, I prefer Whole Foods because I actually know what goes into this food (there are little cards above each item that list the ingredients).




Snacks are a must for me – whether it’s mid-morning, mid-afternoon, on the road, in my bag, in the car, on the train, or anywhere in between. Having easy and healthy snacks really helps keep me on track and away from vending machines and pricey trips to the cafeteria/coffee shop. My favorite snack is a crackers/cheese/fruit combo, which I wrote about extensively here. Here are some more examples of my favorite go-to snacks (fruit, pretzels, cheese, veggies, turkey & cheese, crackers, pretzels, nuts, protein bars).





Last but not least, I’m still loving my Graze box subscription and integrate it into my snack combos a few times a week.


I hope this post has been helpful and inspiring. Stay tuned for next year!

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Recipe: Oatmeal Muffins

Alright guys, it’s September. Let’s all take a deep breath. It’s going to be ok.

I’m not a person who wishes away any season (ok, maybe I cursed last winter and the 100+ inches of snow we got here in Boston) but I am pretty happy we’re on the edge of Fall because these oat-packed muffins are a warm, toasty, buttery must-make.

America’s Test Kitchen Oatmeal Muffins (makes 12 muffins, adapted from ATK recipe here)
For the crumble topping:
1/2 cup oats
1/3 cup AP flour
1/3 cup pecans, chopped fine
1/4 cup pumpkin seeds
1/3 cup brown sugar
1.25 tsp. cinnamon
1/8 tsp. salt
4 tbsp. unsalted butter, melted
For the muffins:
2 tbsp. & 6 tbsp. butter (two different uses for these quantities)
2 cups oats, toasted and processed into oat flour
1.5 cups AP flour
1.5 tsp. salt
3/4 tsp. baking powder
1/4 tsp. baking soda
1 & 1/3 cups brown sugar
1.75 cups milk (any kind)
2 eggs

To begin, make the crumble topping. Combine all of the topping ingredients together in a bowl and set aside.


On to the muffins! Start by melting 2 tbsp. of butter in a saute pan over medium-low heat. Add the oats and cook until they brown and start to smell like popcorn (7-9 minutes).


When the oats are done, cool for 10 minutes. When they’ve cooled, process them into oat flour. You can use a food processor, blender, spice grinder – whatever you have! My favorite method of processing oats is to use a mason jar on my blender. Instructions here and pictures below!


From here it’s smooth sailing using the muffin method: combine all of the dry ingredients in a bowl, combine all of the wet ingredients in another bowl, and then slowly mix the wet into the dry until the batter comes together. The batter will come together in no time and look ready but it’s best to let it sit for 15-20 minutes so it can thicken up.


Spray a muffin tin with non-stick spray and spoon in the muffin batter. Finally, load on the crumble topping! I like to press the topping into the batter to make sure it sticks on there really well.


Bake for 18-20 minutes at 375 degrees, rotating the pan once halfway through.


The end result here is supremely oaty muffins that are slightly sweet and have the perfect texture. The crumble topping adds an extra layer of buttery, nutty flavor that compliments the oats perfectly. This recipe is going to be a Fall favorite in my house, for sure!


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John’s Birthday Weekend in Maine

In July John celebrated his 33rd birthday and I planned a surprise weekend away as his present. I had a few different locations floating around in my head but ultimately settled on Maine (we love Maine so much). Here’s how we celebrated!

We left Boston early on the morning of John’s actual birthday and got to Portland just as our lunch location, Central Provisions, was opening. We always try to go to Fore Street in Portland when we visit (especially to celebrate a special occasion) but they were all booked up on this particular weekend. Since we were out of luck with Fore Street, I searched Yelp for the #2 rated restaurant in Portland and landed on Central Provisions


The restaurant is small with limited seating (and no reservations) so getting there when they opened was clutch. We sat at the bar and got a great show with a perfect view right into the kitchen. The chefs worked deftly and meticulously. I loved watching them work. The food was beyond excellent; we had a delicious chopped salad smothered in bacon and I had a perfectly cooked fish sandwich. Simple, beautiful, delectable.


After lunch we spent a few hours shopping downtown, walking around the shops, and enjoying the bustle of Portland’s Commercial Street. We made sure to stock up on wine from Maine Mead Works.


From Portland we drove 20 minutes north to Freeport, Maine. Freeport is the home of L.L. Bean so we went to their flagship store which was amazing and massive! Each L.L. Bean division (clothing, home, outdoors, fishing/hunting, etc) had it’s own building so the entire place was like an enormous college campus.



We also walked around downtown Freeport which was adorable and full of great shops. I can’t wait to come back to Freeport again, there was so much to do!


From Freeport we drove another hour and a half north to Camden, Maine and checked into our B&B. This inn was the thing I built this whole trip around – I knew John would totally love it. We stayed at the Norumbega Inn, a castle built in 1886.


We stayed in the Norumbega’s Library Suite which was the Castle’s original library. The room features a beautiful mahogany balcony full of  books and a giant stained glass window. The lower level of the room has the bed, a sitting area, fireplace, bathroom, etc.


A panorama of the library’s balcony!


We hung out in the room for a while enjoying its’ splendor and then headed out in search of dinner. We ended up at 40 Paper and had a wonderful italian meal there.


After dinner we walked around downtown Camden a bit and then got the birthday boy some celebratory ice cream.


The next morning we headed downstairs early to enjoy the B&B’s breakfast prepared by chef Phil Crispo. We had a watermelon amuse bouche and I had the french toast and bacon. The meal was delicious, the best breakfast at a B&B I have ever had!


We spent a little time after breakfast exploring the first floor of the Norumbega. It is a gorgeous place and all of the rooms are maintained beautifully. The grounds are lovely too with a lush green lawn and pretty gardens in the back.



We went back to our room to pack up and enjoy it for a few more moments.


Before leaving Camden we walked around downtown and did some shopping.


Camden is so quaint and is truly quintessential Maine. We loved it and definitely plan to go back soon.


We had a two hour drive south ahead of us so we hopped in the car and got going. We stopped for lunch in Woolwich, Maine at Taste of Maine. Great seafood and a lovely view from the back deck!



After lunch we drove another hour south to Bath, Maine. After the B&B, this was the main (MAINE, haha) event of John’s birthday trip. I had booked us two tickets to tour Bath Iron Works, something John has wanted to do for years. More on that in a bit.


Our Bath Iron Works tour was out of the Maine Maritime Museum, and we had time to spare before the tour, so we checked out the museum for a bit.


Maine has a long and rich maritime history and the museum captured it beautifully. I would highly recommend it, their exhibits and artwork are really nice.


You can see Bath Iron Works from the museum and they offer a little overview from this vantage point.


Finally it was time for our tour! Since the 1890s, Bath Iron Works has built naval and commercial ships (full list here). From the beginning, BIW established a reputation for quality construction and became an industry leader in innovative maritime engineering. BIW has been making military vessels for the US Navy since it opened, most notably WWI, WWII, and Vietnam war destroyer class ships. Right now BIW is currently building a Zumwalt class destroyer for the US Navy and has also recently built an Arleigh Burke class destroyer for the Navy. We couldn’t get any closer for security reasons but here’s the enormous warehouse where they build each section of the ship before putting them all together to get the finished product.


This is the view of Bath Iron Works from the Sagadahoc Bridge. The multiple cranes move pieces to and from drydock and well as to and from the build warehouse.


Our BIW tour was run by a former employee, an engineer actually whose job it was to liaise between the iron workers and the military (since they apparently don’t always speak the same language, figuratively that is). The tour was excellent, we learned a ton about BIW and the impressive portfolio of military ships that have been built here at their headquarters. John is a huge military history buff, and naval history buff as well, so he was thrilled. I knew he’d love it and we’d been meaning to get to Bath for years for this tour. I would highly recommend it.

From Bath we had another two and half hours to drive home. Our last stop, to break up the ride, was at the DeLorme Map Store in Yarmouth, Maine to see Eartha: the largest rotating globe on Earth (totally something I found on Atlas Obscura).


Eartha was built in 1998, is 41 feet in diameter, weighs 5,600 lbs., and is covered in 792 map panels. Very cool roadside attraction that you should definitely stop and see if you’re ever in the area!


We finished our drive home and immediately began planning a return trip to Camden, Freeport, and, of course, Portland. Until next time, Maine!

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Recipe: Chai Latte Ice Cream

I love going on vacation and tasting something so delicious you can’t wait to get home and recreate it in your own kitchen. On our Alaska cruise in June our final stop was Victoria, British Columbia where we had some amazing gelato. Mine was chai latte gelato, a flavor I had never seen or had before. I am obsessed with tea – any kind! – and I love a chai latte, so I had to get it. It was amazing and I vowed right then that it would be the first thing I made when we got home.

Domestocrat’s Chai Latte Ice Cream (makes 6-9 servings)
2 cups heavy cream
1 cup whole milk
8 chai tea bags (any kind you like)
1/2 cup Egg Beaters
3/4 cup sugar
1/4 tsp. cinnamon (I use King Arthur’s Vietnamese cinnamon)
Pinch of ground clove
Pinch of ground nutmeg

Combine all of the ingredients and bring to a simmer over low heat, stirring occasionally. When the sugar has dissolved, turn off the heat and let the tea bags steep in the mixture for 20 minutes. Cover the mixture (or transfer to an airtight container like a mason jar) and chill for 1 hour. You can do this step in advance and leave the mixture in the fridge for 1-2 days prior to turning it into ice cream.



When the mixture has fully cooled, add to your ice cream maker/machine and follow the manufacturer’s instructions to make ice cream (for my KitchenAid attachment bowl, this takes anywhere from 15-25 minutes).


Once the ice cream is done churning, transfer to an airtight container and freeze until it has hardened (4-6 hours or overnight).


This ice cream is perfection. Sweet, creamy, and full of warm spices – just like your favorite chai latte!


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Five More Documentaries Worth Watching

I can’t believe it was three years ago (!) that I posted my original Five Documentaries Worth Watching blog. So here I am, back with five more excellent films!

I’m an avid documentary consumer and love to discuss them with people. Some of my favorite conversations start out with “So, I watched this documentary last night…” Documentaries are great because even if you know nothing about the subject matter, you can still watch and walk away entertained. Learning about something new is usually my main goal when watching documentaries but I also just love really good story telling. The following five recommendations are all on completely different subjects but are of superb quality. Enjoy!

chasingice1) Chasing Ice (2012), directed by Jeff Orlowski (watch the trailer here)

This was one of the most compelling, yet sobering, documentaries I have ever seen on climate change. I took a particular interest in glaciers after our recent vacation to Alaska – they are commanding and magnificent, but also finite and fragile, their fate resting on global climate change. Chasing Ice is a heavy documentary about a very serious, very bleak subject – yet it is told so artistically. James Balog, acclaimed environmental photographer, is the visionary behind the Extreme Ice Survey. EIS is the photography project featured in the film that placed cameras on over 40 glaciers around the globe to capture a time-lapsed view of their retreat. Balog is the heart and soul of the film; his commitment to telling this story and educating the world about climate change taking priority over his career, his family, and even his own health.

generaltso2) The Search For General Tso (2014), directed by Ian Cheney (watch the trailer here)

Who doesn’t love American Chinese food? This clever documentary delves into an extremely important historical question – who invented the iconic dish, General Tso’s Chicken? It’s certainly not a dish you’ll find in China and General Tso himself didn’t invent it, yet the world at large is obsessed with it. The Search for General Tso may seem like a hackneyed quest but it is actually a rich culinary tale told through extensive research and entertaining characters.

goingclear3) Going Clear: Scientology and the Prison of Belief (2015), directed by Alex Gibney (watch the trailer here)

You may have assumed that Scientology is just a weird cult that believes in aliens, but there’s actually so much more to it than that. I watched this documentary more for educational purposes than anything else. I don’t really care what celebrities are in to it or about all the controversies; I honestly did not actually know the beliefs and tenets behind the faith until I saw Going Clear. Now that I know I can categorically say that it is bonkers but the psychology of cults and the loyal followers of Scientology remain fascinating to me. This documentary is not analogous to a gossip rag, it profiles eight former church members who recount the origins and nuances of the religion in a compelling and authentic way.

hotgirlswanted4) Hot Girls Wanted (2015), directed by Jill Bauer & Ronna Gradus (watch the trailer here)

The main reason I watched this documentary was because it was produced by Rashida Jones, who I love, but I ended up finding it to be fascinating. Hot Girls Wanted is an expose of the amateur porn industry, emphasizing the widespread accessibility and consumption of it in the digital age. The stories of the women in the film are typical – girl next door needs to pay for college. However, as the industry loses interest in them (it is a fickle business, constantly demanding younger, hotter, cheaper girls: “everyday a new girl turns 18”), they have to resort to appearing in films that are increasingly disturbing and exploitative just to make money.

tignotaro5) Knock Knock, It’s Tig Notaro (2015), directed by Michael LaHaie & Chris Wilcha (watch the trailer here)

This documentary follows Tig Notaro and Canadian comedian Jon Dore on a small scale, low budget comedy tour held in backyards, farms, abandoned buildings, porches, etc. Tig hits the road, post-cancer diagnosis/treatment, to deliver her deadpan act to intimate crowds of loyal fans. She is, of course, hilarious but the reason to watch the documentary is to watch her move on in real time. With the help of Jon Dore, who is the perfect sidekick in this film because he is insanely funny and uses his talents to illuminate Tig’s greatness, Tig goes on a journey of normalizing what has happened to her. She accepts that she has cancer and chooses to continue with her passion: comedy. It’s encouraging and impressive to watch her thrive, not curl up in a ball, in the aftermath of her diagnosis. Knock Knock is a story about hope, friendship, and comedy that will make you think, laugh, and cry.

Where to Watch: Chasing Ice, The Search for General Tso, and Hot Girls Wanted can be watched on Netflix, Going Clear can be found on HBO, and Knock Knock can be found on Showtime.

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Recipe: Chocolate Truffles (Topped with Bacon, Sprinkles, Coconut, and Cocoa)

Today I’m going to ask you to consider candy making. Hear me out! Right now you’re looking at these pictures thinking I did something fancy and difficult. But I didn’t really. These truffles are insanely simple. So much so that I actually don’t want to show you how, because I like the thought of these truffles looking hard won. But, let’s be real, you could do this in your sleep.

Onward, to candy!

Domestocrat’s Chocolate Truffles (makes 25 truffles)
1 cup semisweet chocolate (I used chocolate chips)
1/2 tsp. espresso powder
1 tbsp. unsweetened cocoa powder, sifted
1/2 cup heavy cream
1 tsp. vanilla
1 tbsp. Lyle’s Golden Syrup
Toppings of your choice – I used bacon, coconut, chocolate sprinkles, and cocoa powder

All you need to make truffles is chocolate ganache. And all you need to make chocolate ganache is this recipe.

To begin to make the ganache, melt the chocolate chips over medium heat in a double boiler. When the chips have melted, remove the bowl from the heat. Next, add the espresso powder, cocoa powder, cream, vanilla, and golden syrup to the bowl.


With the bowl off the heat and the rest of the ingredients added, stir slowly to combine until the ganache is uniform and smooth. Cool on the counter for 20 minutes or so then place the chocolate ganache in the fridge for 5 hours or the freezer for 3.


You’ll know when the ganache is ready because it will be set and hard; it will be firm to the touch and will hold its shape when scooped.


Scoop out 1 teaspoon ganache pieces and place on a parchment paper lined baking sheet. When all of the ganache is used up, roll the pieces into uniform balls. I like to dip my fingers in cool water before rolling in my hands that way they won’t stick as much and won’t melt the ganache as quickly.


At this point you are ready to roll the ganache balls in whatever toppings you like! Because they are slightly damp the toppings will adhere easily. The toppings I used were bacon, coconut, chocolate sprinkles, and cocoa powder. While rolling be sure to use your fingers to press on the larger pieces like bacon and coconut. An assembly line set up works best here.



Eat immediately (because how can you not) or store in the fridge in an airtight container for up to 5 days. These truffles are a must for your next party (also because they are a total make-ahead). Everyone will think you slaved over them but I will keep this our little secret!


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Recipe: The Best Ever BBQ Beans

Beans are one of my favorite foods, not to mention go-to side dishes. They are obviously very good for you – what with all the protein and fiber, as well as macronutrients, vitamins and minerals, and phytochemicals. I also love beans because they are so versatile and there are so many kinds! I love black beans in tacos, cannellini beans in soups, garbanzo beans in salad, kidney beans in chili, a blend of beans in homemade veggie burgers – the list goes on and on!

Here is my latest bean creation – a new side dish staple in our house and instant summer BBQ classic.

Domestocrat’s Best Ever BBQ Beans (adapted from Bobby Flay’s recipe, makes 6 servings)
12 oz. package of bacon
1/2 yellow onion, diced
1.5 cups shredded carrot
1.5 tsp. crushed garlic
Two 15 oz. cans of pinto beans
1 cup of your favorite BBQ sauce
1/2 cup water
3/4 tsp. dried italian seasoning
Salt & pepper

Begin by heating a large pot over medium heat. Cut up the bacon into 1″ pieces and cook until the fat begins to bubble and the edges start to brown. Toss in the onions, carrots, and garlic and cook until the onions are translucent, the carrots are tender, and the bacon is all browned up.
Sidenote – If you want to make this recipe with less bacon fat I have two alternatives before you add the veggies to the pot: 1) Carefully skim as much fat as you want out of the pot with a large metal spoon, or 2) Cook the 1″ bacon pieces in a separate saute pan until they begin to bubble/are just starting to brown, then with a slotted spoon add the bacon to the large pot, and then augment with any additional bacon fat you want to use.


While those ingredients are cooking together, rinse the beans. You can also add the spices/seasonings to the pot at this point as well.


When the veggies/bacon are done, add the beans to the pot. Pour in the BBQ sauce and the water. The water is used to loosen up the BBQ sauce so if yours is particularly thick or thin, feel free to adjust to use more or less accordingly. Drop the heat to low, cover with a lid, and simmer for 30 minutes, stirring occasionally. When the beans are done give them a taste to gauge the seasonings and adjust to your preferences.


Eat immediately or store in an airtight container in the fridge for 3-4 days. These beans actually get better as they sit so you can totally make them a day ahead of a party or barbecue. I love this recipe because it’s hearty, sweet and savory, filling, and a great compliment to classic summer dishes like burgers and corn on the cob.


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