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.

Grilled Chicken and Pineapple Salsa

Today, I am using a recipe from an Aldi ' s blog.  Grilled chicken is always a plus for me and this salsa is great, especially as snow begins to cover out ground outside.

The What's:

Serves Four

For Salsa:
2 cups diced pineapple
1 cup chopped cilantro
1 avocado, diced
1 jalapeño, seeded, finely chopped
1/2 cup diced red onion
2 Tbsp. lime juice
1/4 tsp. Salt
1/4 tsp. Ground Cumin
1/8 tsp. Ground Black Pepper

For Chicken:
4 Trimmed Chicken Breasts, pound to 1/2-inch thickness
2 Tbsp. Coconut Oil
Salt & Black Pepper, to taste

The How's:

Directions:
For the salsa: In a medium bowl, combine all ingredients. Reserve.

For the chicken: Brush the chicken on both sides with olive oil. Season with salt and pepper to taste.

Preheat grill or grill pan over medium-high heat. Cook the chicken until the internal temperature reaches 165°, about 5 minutes per side.

Remove chicken and allow it to rest for 5 minutes. Plate the chicken and top with desired amount of salsa.

I am on my FIFTH day of a Whole 30 nutritional guide; it's been great!  I hope you try this recipe.

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!