Breakfast Frittata Whole 30

Today I am sharing with you a solid breakfast frittata.  

You can modify it to use whatever you have in your fridge or whatever is in season.  Remember some vegetables naturally have more water so in that case, you may want to saute them some first before adding them to the egg base. I am the only person eating this recipe so to bake, I used a small baking pan that you can would use for baking a loaf of bread.

The What's:

7 eggs
sun dried tomatoes (Make sure to the label)
2 slices of cooked bacon, sliced
1 cup of spinach, julienned
2 whole green onions, sliced
2 slices of a Roma Tomato

The How's:

Preheat your oven to 390 degrees.  Take your loaf pan and rub coconut oil, like your grandmother used to when baking with Crisco.  Crack your eggs and scramble.  Add salt/pepper to taste.  Layer the loaf pan with a layer of sun dried tomato.  Add the bacon and vegetables into the eggs and then stir.  Mix everything around to mix and then pour the egg mixture over the tomato layer.  Add sliced tomatoes to the top.  Bake uncovered for 20-25 minutes.  I kept shaking the loaf pan to see if the eggs mixtures was done.  Once the sides of the frittata began browning, I turned off the stove and took the pan out to cool.  That's it!

Cut your portion size and serve warm.  Enjoy.

Paleo Whole 30 Chicken Soup

Today's recipe is from Framing Cali

Someday's I follow directions well then other days I don't.  This recipe reflect me NOT following a recipe.  

The What's:

1 whole chickens

2 sweet potatoes

"CLEAN" Diced Tomatoes, Canned

1 Bell Peppers 

 2 large Onion

Avocados (optional)

use the following spices in equal parts to taste (I used roughly 1/2 Tbsp):

Onion Salt, Garlic Powder

 

The How's:  

Boil your whole chicken (about 30-40 minutes) and season to taste. I used garlic powder, onion salt, kosher salt and bay leaves.

While the chicken is boiling, dice your vegetables. Remove chicken and add sweet potatoes to the broth made while cooking the chicken. Allow to boil until the potatoes are tender (About 15 minutes). While the vegetables are cooking, peel and discard the skin of the chicken and shred the meat. You should just be able to use a fork to shred it right off of the bones.  (You can cook the chicken in advance and let it cool in the pan so you don't hurt yourself when taking the skin/meat off of the bone).  Once the potatoes are tender add the chicken, remaining vegetables, and spices to the broth. Be sure to taste the recipe at this point.  You may not need additional spices.  Simmer on low for about 20 more minutes.

Enjoy!  

Cashew Chicken Stir Fry

This recipe comes from Savory Lotus!

The What's:

Sauce
1 cup chicken or vegetable broth
2 cloves of garlic, minced
½ teaspoon fresh ground ginger
Salt and pepper to taste

Stir Fry

2 tablespoons coconut oil or butter
2 large boneless skinless chicken breasts, cubed
4 medium carrots, cut into matchsticks
1 large bunch of broccoli, cut into florets
½ of a medium red onion, thinly sliced into half moons
1 cup raw cashews

The How's:

1. For the sauce: Combine chicken broth, garlic, and ginger in a small bowl. Whisk to combine. Season with additional salt and pepper if desired.
2. Heat a large saucepan with 1 tablespoon coconut oil over medium heat until shimmering.
3. Add cubed chicken in a single layer. Cook for a few minutes until lightly browned and turn over each piece to finish cooking through.
4. Move chicken to a plate.
5. Roast cashews for a few minutes, watching carefully.  Just get them to toast.  
6. Melt the second tablespoon of coconut oil in the hot pan and add the carrots, broccoli, and red onion. Stir constantly for a few minutes, adding the meat back into the pan when the vegetables are tender-crisp and still vibrant in color.
7. Stir in the sauce and allow everything to get nice and hot.
8. Serve immediately and sprinkled with cashews. 

I really miss the crunch of Chinese noodles so the buttery cashews help satisfy the missing crunch!  

Chicken. GREEK Style!

I love most things Greek. Their marinades, the way they roast, grill and the simplicity of eating!

Tonight, I bring you a dinner plate that you may eat in the Isles of Greece or if staying local, at a Greek restaurant.  The recipe came from Andy Sonima Chef.  The marinade is easy.  I mixed the ingredients together in a bowl then, I spooned it over the chicken as it sat in a ziploc bag.  I left this bag in the refrigerator for almost 36 hours.  Something came up and we had to make alternate plans for dinner; that's life folks!

Since I have tried this recipe, I can tell you it's pretty good.  The herbs that slather the chicken, give this a good taste that I want to try on grilled shish-kabob's.  My husband has yet to rate this but I don't see why he wouldn't enjoy it after all; I didn't douse it with citrus all in the name of Greek food! I would follow instructions on the oven time to avoid drying and sprinkle with salt as tastes prefers.  

Again, this is the link to the recipe but I will show you The What's and The How:

The What's:

2 bone-in chicken breasts
2 cloves garlic, chopped
1/2 teaspoon dry oregano
1/2 teaspoon dry thyme
1 cup yogurt
1/4 onion, chopped
1/4 bunch cilantro, chopped
drizzle olive oil
salt and pepper, per your preference


The How's:

Wash the chicken and place in a mixing bowl.
Chop the onion and herbs, and combine with the chicken.
Add yogurt, salt and pepper, and mix all the ingredients together.

Preheat the oven to 400ºF. Put the chicken on a baking tray and drizzle with olive oil. Roast for about 20 minutes or until the internal temperature reaches 160ºF to 165ºF.

Before cutting the chicken, let it sit for 5 minutes. Then cut, serve, and enjoy!

Enjoy!
-Enriching Ego

Blackberry Honey Almond Yogurt Parfait

What is a parfait?  Certainly sounds like a dessert to me but it can be breakfast, a snack or in today's case, lunch!

Today's lunch is literally stuck in my teeth. Eek-I was running out of time for lunch and needed something quick!  I honestly didn't want to cook three square meals a day so in place of skipping meals, I took two minutes and measured the three ingredients, sprinkled chia seeds on top and grabbed a spoon. 

The best part of eating this was the layering of the blackberries and honey in the plain greek yogurt.  I think toppings should be spread throughout so they can be enjoyed until the very end.  This parfait is smooth with a bit of crunch from the slivered almonds and a kiss of sweetness from the honey.  

  

How to make this Blackberry Honey Almond Greek Yogurt Parfait with Chia Seeds:

1 cup Plain Greek Yogurt

1/4c Blackberries

1 TBSP Slivered Almonds

1 TBSP Honey

Sprinkle of Chia Seeds

Enjoy this cool treat any time of the day and know that it is simple and part of a clean food program.

Nutritional Hints:

267 calories

33 Carbs

5g Fat

26g Protein

117g Sodium

28g sugar 

Enjoy with Ease,

Enriching Ego