It’s hot out there, guys. Generally speaking, this is my least favorite time of the year, mostly because from mid-July to mid-September, Houston is pretty much a sweltering, sweat-inducing, swamp of a city. While most Americans hibernate during cold winter months, we hibernate in the summer, running from A/C blasted cars to frigidly cold A/C buildings and trying not to sweat completely through whatever we’re wearing in between.
The only positive thing that comes around this time of year is an abundance of fresh and flavorful fruits – and while fruit should generally be enjoyed in moderation on a Paleo diet, there are lots of ways to incorporate the flavors into your main dishes to make them a little brighter without any additional sugars added.
This week, I made 2 dishes that used fresh fruits that were calling my name. The first was a Cherry Balsamic Roasted Chicken. For this recipe, I used boneless skinless breasts and thighs in a large Pyrex dish, just so I could make a bigger batch. It was actually one of the easiest dishes I’ve put together and I’m looking forward to trying it for lunches this week. The second one came across as a suggested post on my Facebook last week, and I have to admit to being insanely curious – who ever heard of blueberry sausage? But Blueberry Breakfast Muffins were paired with some grilled summer squash this week for a hearty meatball/loaf lunch option.
While I had the smoker going with some ribs that were on sale, I also made this Sausage Egg Roll in a Bowl recipe, and just heard back from E.J. that it was a hit. So even if it’s too hot to enjoy the weather, at least we can enjoy some summer flavors!