Meal Shortcuts

pickled beets, pink pickled eggs, GF purple sweet potato bread, meatballs, carrot cake bites

Hi friends, happy Sunday & happy Easter!

I hope the sun is shining for you wherever you are, and your day is filled with lots of love, laughter, relaxation and good food.

Here are the meal shortcuts of the week that just make life a ‘lil easier.

On the Menu:

• Pickled Beets

• Pink Pickled Eggs (option to make them deviled)

• GF Purple Sweet Potato Bread

• Meatballs

• Carrot Cake Bites

Let’s get intooo ittt…..

Pickled Beets

Ingredients

• 4 medium sized beets

• 1:1 vinegar to hot water

• 1 tbsp salt

• optional: 1 tbsp pink peppercorns, bay leaf, fennel

Recipe

1. Shave skin off of beets and chop into cubes

2. Bring filtered water in steamer to a boil, and steam beets for about ~15 minutes, until soft but not not fully softened, still with a bite

3. Add beets into a jar, add in salt and any other toppings

4. And add in the hot filtered water used in steamer, vinegar, mix and cover and let come to room temperature on the countertop before sealing and storing in the fridge

Storing/Subs/Notes

• Keep stored in an airtight container in the fridge (can last up to a couple of months if stored properly!) Don’t double dip & toss if it smells/looks funky

Pink Pickled Eggs

*To make when pickled beets are running low OR can be made when beets are boiled/steamed

Ingredients

• 5 hard boiled eggs

• 1.5 cups of pickled beet brine + 1/2 cup hot water OR —

  • 1 cup ACV

  • 1 cup beet water*

Make them Deviled:

• 2 tbsp mayo

• 1 tbsp mustard

• 1 dash of paprika

• 1/2 tsp beet vinegar water

• Flakey salt

• Pepper

• Garnish: chives + pink peppercorns

*For beet water: you need at least 1 beet

Recipe

1. Bring water on a stovetop pot to a rolling boil

2. Drop in eggs and cook for 12 minutes, then submerge into an ice bath

3. Use the same boiling water to cook beet(s) and make colored beet water (skip this step if you already have pickled beet brine)

4. Strain out beets and set aside water to cool (skip this step if you already have pickled beet brine)

5. Peel eggs and drop them into a jar — if you have pickled beet brine, pour over eggs and add in hot water. If you do not have pickled beet brine — Measure out ACV and beet water in a jar, and then pour over eggs

6. Seal eggs and let them sit in the fridge for a couple of hours or overnight

7. Once eggs have soaked in the color, remove from liquid and cut down the middle to enjoy

Make them Deviled:

1. Separate yolks from the whites and whisk together mayo, mustard, paprika, leftover beet vinegar water, flakey salt and pepper with the yolks

2. Once a thick creamy mixture has been made, add back into the whites

3. Top with chives and pink peppercorns and more flakey salt, and enjoy

Purple Sweet Potato Bread

Ingredients