Meet the rock star of your next “Fall Brunch” – The Pumpkin BBQ Pulled Pork Eggs Benedict. It’s a mouthful, I know, but a decadently and delicious mouthful! Plus, you’re guests will LOVE it!
Now, there are quite a few components to this dish, but if you plan accordingly, preparation will be a breeze. You can make the BBQ Sauce and pork beforehand, and if you’re feeling adventurous, you can even poach the eggs the night before!
I don’t know if I formally told y’all about October Unprocessed this year, but it’s in FULL EFFECT right now! Nothing processed for a whole month. If you can’t read an ingredient on the label, it’s not allowed.
Andrew Wilder from Eating Rules started this awesome movement in 2010, and now, for 2014, over 20,000 people have taken the pledge! Amazing!
I met Andrew at Camp Blogaway in 2012, and he’s been on my radar ever since. I love the concept of his site – I feel it really falls in with the values over here, where he promotes eating whole grains, and leaving high-fructose corn syrup, hydrogenated oils, and trans fats out of the diet. Cheating once every week is okay, and I completely agree with all of that. That doesn’t mean I don’t slip up though! It’s all about picking yourself back up and sticking with it even if things don’t go right the first time.
I was thrilled when Andrew asked me to do a guest post again for 2014 – and I came up with Portobello Mushrooms with Acorn Squash Risotto. It’s a perfectly hearty and satisfying dish that screams fall. Head on over to Eating Rules for the recipe, along with all the recipes he’s been posting all month! I hope you enjoy!
Got red peppers in your crisper? Walnuts too? Then, you’re right on track to make this wonderful dip. It’s super easy too – just toss everything in the food processor or blender, and whiz it around a bit. Done!
I first was introduced to Muhammara with Kimberly Snyder’s book, Beauty Detox Foods, and at first taste, I was in love! It’s so unique. It has a great texture and a flavor that will blow your mind!