Kenzie Swanhart, author of 3 cookbooks (Paleo in 28, Spiralize It! and Clean Eating Bowls) and mastermind behind the popular blog, Cave Girl in the City, has done it again! She was kind enough to share a review copy of her upcoming book, Weeknight Cooking for Two, with me and I'm here to give you all a sneak peek of one of its awesome recipes before it hits the shelves on July 18th. Kenzie was also nice enough to partner with me on a book giveaway, so be sure to head over to my Instagram page (@bacon.and.squats) to enter for a chance to win a copy!
Here's what you can expect out of Kenzie's latest creation:
Whether it’s lack of time, a tight budget, or facing the kitchen after a long day at work, creating delicious home-cooked meals can often feel like a chore. And night after night, in households across America, we struggle to answer the same question: What should we do for dinner? The solution lies within the pages of Weeknight Cooking for Two, offering 100 simple, wholesome meals that were created with smaller households and busy schedules in mind.
- Stress less in the kitchen with 100 recipes that go from prep to cook in 30 minutes or less and are specifically designed for “cooking for two.”
- Save money and limit leftovers by using no more than 5 main ingredients per recipe.
- Create complete meals using only 5 pieces of equipment that you already have: a skillet, stockpot, sheet pan, nonstick pan, and baking dish.
In a society full of fast food, hidden ingredients and misinformation, Weeknight Cooking for Two demonstrates that we don’t have to sacrifice our health for the sake of convenience. Rather, Kenzie guides us back to flavorful simplicity and shows us just how delicious and nourishing a 30-minute (or less) meal can be!
See for yourself with this bomb ass recipe for Shakshuka and head over to Amazon to check out the promotional deal she has going on for those who pre-order the book!
- 1 tbsp extra-virgin olive oil
- 1 small onion, chopped
- 2 garlic cloves, chopped
- Sea salt
- Freshly ground black pepper
- 2 red bell peppers, cored and thinly sliced
- 1 (15 oz) can diced tomatoes, drained
- 2 eggs
- In a medium nonstick pan, heat the olive oil over medium heat. Add the onion and saute for 3 to 4 minutes. Add the garlic, season with salt and pepper, and cook for another minute.
- Add the bell peppers and cook for another 5 minutes.
- Add the diced tomatoes and bring to a simmer. Season with salt and pepper.
- Use a spoon to make two divots in the tomato sauce, and crack one egg into each one. Cover and let sauce simmer for about 5 minutes, or until the egg whites are cooked but the yolks aren't set.
- Remove from the heat, season again with pepper and serve.
Did you know? Shakshuka is traditionally seasoned with cumin, paprika, and cayenne. Spice up your dish by adding 1/4 teaspoon of each of these pantry staples to the tomato sauce before adding the eggs. You can also boost the protein in this dish by adding ground beef to the sauce.