Spicy Slow Cooker Barbacoa Beef

Spicy Slow Cooker Barbacoa Beef

Spicy Slow Cooker Barbacoa Beef

Tacos, burritos, frittatas, breakfast hash, plain on a fork – these are just a few of the ways you can enjoy this delicious barbacoa beef. The best part? It takes about 2 minutes to prepare for the slow cooker and is cooked to perfection after a few hours. It’s also Whole30 compliant! For a delicious and satisfying Whole30 meal, throw this goodness in a lettuce leaf for a compliant taco or in a cheese-less frittata with veggies for breakfast.

This recipe is great for a variety of occasions. Cook it up on a Sunday afternoon to use in meals for the week ahead or use the whole batch to serve friends and family for taco night. Just last week I used this recipe to serve some friends on taco night, and this week I used it as meal prep for breakfast and lunch meat – I was able to stretch it into 7 meals!

Spicy Slow Cooker Barbacoa Beef

Spicy Slow Cooker Barbacoa Beef

Aren’t the pictures just so pretty? It tastes just as good as it looks, I promise. I really love how easy this recipe is to make. I use a dry rub of a combination of spices and some fresh garlic to coat each side of the meat and that’s it! As the meat cooks in the slow cooker it releases a bunch of delicious juices to cook in, so there’s no need to add any stock or water into the mix. Other than the meat, spices and garlic, the only other ingredient you’ll need is the juice of a fresh lime. So, are you ready to learn how to make it yet?! Okay, okay, I’ll tell you. Just keep scrolling!

Spicy Slow Cooker Barbacoa Beef

Spicy Slow Cooker Barbacoa Beef

 

Spicy Slow Cooker Barbacoa Beef

A super simple and delicious weekly staple for your family.

  • 2 lbs beef chuck roast
  • 1 tbsp cayenne pepper
  • 1 tsp cumin
  • 1 tsp onion powder
  • 1 tsp cinnamon
  • 2 cloves garlic (minced)
  • 1 lime (juiced)
  1. In a bowl, combine spices and minced garlic

  2. Rub spice mixture onto all sides of the meat

  3. Place meat in slow cooker and cook until tender, about 3 – 4 hours on high

  4. Once meat is tender, remove the meat from the juices

  5. Using a fork, shred the meat, and then return to the juice and add fresh lime juice

  • For a crispy and flavorful touch, lightly fry the shredded meat on the stove top before serving.
  • This recipe is spicy! Cut the cayenne in half if you can’t handle the heat.
  • Not sure what to use this meat in? Try making a Spicy Barbacoa Beef Frittata!

*I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

Banana Berry Overnight Oats

Banana Berry Overnight Oats

Banana Berry Overnight Oats

Only recently have I discovered my love for oatmeal. What once seemed bland, boring and mushy is now a comforting treat! This recipe in particular is a total home run. It’s not too sweet and has the perfect texture.

Bananas and dried berries are the star of this recipe. The bananas provide just enough sweetness, and the berries pack a tangy and chewy punch. The addition of the chia seeds adds a nutritional boost and also helps stretch the serving size without weighing you down.

Overnight oats are great for busy lifestyles. They take a few minutes to assemble before bedtime and are ready to go for the morning! I don’t know about you, but I sleep as long as possible before work and almost always find myself in a rush to get ready. Simple breakfasts like this are a lifesaver.

Banana Berry Overnight Oats

Banana Berry Overnight Oats

Banana Berry Overnight Oats

  • 2/3 cup rolled oats
  • 1 1/3 cup unsweetened almond milk
  • 1 banana (mashed)
  • 1 tbsp almond butter
  • 2 tbsp chia seeds
  • 2 tbsp dried berries
  • 1 tsp cinnamon
  1. In a large bowl, mash one banana until smooth.
  2. Add the almond milk, almond butter, rolled oats, chia seeds, berries and cinnamon to the bowl and mix until well incorporated.

  3. Transfer mixture into two mason jars or tupperware.
  4. Refrigerate over night.
  5. To heat, microwave the oat mixture for 2 – 3 minutes. Remove from microwave and stir very 45 seconds or so to prevent the mixture from overflowing.
  6. Garnish with more dried berries, pumpkin seeds and cinnamon.

Happy munching! : )

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

 

Guilt Free Mac and Cheese with Brussel Sprouts

Gluten Free Mac and Cheese with Brussel Sprouts

Guilt Free Free Mac and Cheese with Brussel Sprouts

Sometimes after a long and cold winter day, all you want to do is relax at home with a hearty, filling, and comforting meal that is delicious and easy to make. Well here you have it! This mac and cheese recipe checks off all the boxes, and it’s guilt free, too! Don’t worry, it doesn’t taste guilt free and it’s boyfriend approved.

Gluten free pasta (or anything) has a bad reputation for having an odd texture or strange taste, but I’m a strong believer that there are some tasty options out there. Banza chickpea pasta was recently on sale at the grocery store, so I decided to give the brand a try. It’s made with simple, clean ingredients, it’s gluten free, and it’s super tasty! The pasta has a great texture and flavor, and is just one of the reasons why this recipe is guilt free.

What are the other reasons you ask? This recipe calls for ghee instead of butter, arrowroot powder instead of flour, almond milk instead of cow’s milk, and a healthy dose of vegetables!

Guilt Free Mac and Cheese with Brussel Sprouts

Guilt Free Mac and Cheese with Brussel Sprouts

Honestly, I was a little nervous to serve this to my boyfriend. If he knew it was made with gluten free pasta and almond milk, I think he’d automatically say it doesn’t taste right. So naturally I didn’t tell him anything about the ingredients. To my surprise he LOVED it and two servings. *win*

Guilt Free Mac and Cheese

A guilt free recipe that everyone can enjoy.

  • 8 oz gluten-free pasta shells
  • 2 tablespoons ghee
  • 2 cup almond milk
  • 1 1/2 cups sharp cheddar ( shredded)
  • 1/4 cup parmesan
  • 1 lb brussels (quartered)
  • 3 tbsp arrowroot powder
  • Pepper (to taste)
  • Salt (to taste)
  • Cayenne (to taste)
  1. Preheat oven to 400 degrees F.
  2. Set a large pot of water over high heat and bring to a boil.
  3. Set a cast-iron or ovenproof skillet over medium heat. Melt the ghee and then stir in 2 tbsp arrowroot powder. Stir until ghee and powder are combined. Gradually stir in almond milk, giving the mixture time to thicken between additions. Add salt, pepper and cayenne. Stirring often, cook roux until thick, 7 – 10 minutes. Remove from heat and fold in 3/4 the amount of cheddar and parmesan with the last tbsp of arrowroot powder.
  4. Meanwhile, salt boiling water generously and cook pasta a few minutes short of the instructed cook time. Add brussel sprouts, and cook for an additional minute. Strain pasta and sprouts, and fold into cheese sauce. Sprinkle top with remaining cheese.
  5. Bake 20-30 minutes or until top is golden and the sauce is bubbling. Cool briefly then serve.
  • Save time by chopping the sprouts and making the sauce while the pot of water comes to a boil.
  • Add bacon crumbles for extra richness.

Guilt Free Mac and Cheese with Brussel Sprouts

Guilt Free Mac and Cheese with Brussel Sprouts

Happy Munching : )

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

Healthier Eggplant Parm

Healthier Eggplant Parmesan

Healthier Eggplant Parmesan

Delicious might not be the first word that comes to mind when you hear the words: big, purple, mushy, sponge. These words are commonly used to describe an… eggplant! Eggplants are weird, everybody knows it. What everybody doesn’t know is that they are also totally delicious. Sometimes people find this veggie to be too intimidating and strange to even give a chance. I used to be one of those people, but man am I glad I’ve crossed over into eggplant land.

Eggplant parmesan is often the gateway dish for eggplant noobs. It’s dunked in breadcrumbs, slathered in sauce, covered in cheese, and it is darn delicious. It’s also pretty darn bad for you. Bummer, right? Well, have no fear! I have created a much lighter version of eggplant parm that is still totally yummy and satisfying.

Healthier Eggplant Parmesan

Healthier Eggplant Parmesan

So, how do you create a healthier eggplant parmesan? It’s simple – choose healthier ingredients and omit what you can. Typically an eggplant parm recipe would call for some type of bread crumb, and lots and lots of ooey-gooey mozzarella cheese in addition to the parmesan. Instead of using breadcrumbs, try substituting almond flour or almond meal. They will provide a delicious crunch and flavor without the guilt! Next, nix the extra cheese. Yes, cheese is delicious and makes everything better, but it’s also full of fat and calories, and isn’t super great for your body. In this recipe, I omit the extra ooey-gooey cheese, but keep the parmesan around. It’s also important to be weary of the sauce you choose to use. A lot of canned or jarred sauces have extra ingredients like sugar or cheese. Try to avoid those and instead choose sauces with cleaner ingredients.

Healthier Eggplant Parmesan

Healthier Eggplant Parmesan

 

Healthier Eggplant Parmesan

A lighter take on classic eggplant parmesan

  • 1 large eggplant (cut into 3/4 inch rounds)
  • 2 tbsp coarse salt
  • 2-3 eggs
  • 1/3 cup  almond flour or almond meal
  • 1 tsp cayenne
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 24 oz tomato-basil sauce
  • 1/2 cup parmesan
  • olive or avocado oil
  1. Preheat oven to 375 degrees.
  2. Slice eggplant into 3/4 inch rounds.
  3. Place raw eggplant in a bowl and add 2 TBSP coarse salt, then toss. Let sit for 10 – 20 minutes. This allows the eggplant to expel excess water.
  4. While the eggplant is sweating it out, whisk the eggs in a bowl and combine the almond meal, cayenne, salt and pepper in another bowl or plate.

  5. Once the eggplant has sat long enough to expel some water, coat the slices in the egg wash and then dip into the “breading”. Each slice should have a light coating of the mixture.
  6. Pan fry the slices on the stove top over medium heat – about 1-2 minutes per side.
  7. Remove pan-fried slices from the skillet and place on a paper towel to absorb excess oil.
  8. In an oven safe dish, pour in the tomato-basil sauce and spread evenly across the bottom of the dish. Submerge the eggplant rounds into the sauce.
  9. Top the dish with 1/2 cup parmesan. Bake for 20-30 minutes until sauce is bubbly and parm topping has browned.

 

Happy Munching : )

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

 

 

One Pan Lemon Cod with Brussels Sprouts and Kale (Whole30 compliant)

One Pan Lemon Cod with Brussels Sprouts and Kale

One Pan Lemon Cod with Brussels Sprouts and Kale

One Pan Lemon Cod with Brussels Sprouts and Kale is a simple, easy and healthy meal option for a quick weeknight meal. Depending on how fast you chop, this dish can be made in as little as 20 minutes! That’s my kind of weeknight meal.

I don’t know about you, but I am still playing catch up from the Holidays. The endless river of incoming pastries and chocolates is flowing a little slower now at the office, but I’m still fighting cravings for holiday sweets and hearty (cheesy and indulgent) dishes. Having quick, simple and delicious recipes in my back pocket is definitely helping me get back on track!

This recipe is Whole30 compliant, so if you’re on the January (or anytime) Whole30 this is a great option for you. Though you don’t have to be on a round of Whole30 to enjoy this yummy meal for lunch or dinner.

One Pan Lemon Cod with Brussels Sprouts and Kale

One Pan Lemon Cod with Brussels Sprouts and Kale

As always, my Hungry Harvest* delivery was packed full of beautiful veggies this week, and had my (current) favorite vegetable – brussels sprouts! If you haven’t eaten shaved, pan-fried brussels yet you are totally missing out. They are great in this recipe or even for breakfast.

*The link above is a referral, and if you click it and order, you will receive $5 off of your first Hungry Harvest order! Never heard of Hungry Harvest? Check out my post: 5 Reasons I Love Hungry Harvest

One Pan Lemon Cod with Brussel Sprouts and Kale

A quick and easy weeknight meal. 

  • 1 cod fillet
  • 1 cup brussels sprouts (shaved or chopped)
  • 1 cup kale (chopped)
  • 2 TBSP ghee
  • 4 lemon wedges
  • salt (to taste)
  • pepper (to taste)
  1. If using whole brussels sprouts and kale leaves, finely chop or shave the sprouts and tear the kale leaves into small pieces.

  2. Season each side of cod with salt and pepper.
  3. Melt 1 TBSP ghee, preferably in a cast-iron skillet over medium heat.
  4. Add brussels sprouts to the pan and cook for about 5 minutes, stirring occasionally. Then add the kale and two lemon wedges. Season with salt and pepper. Continue to cook the veggies, stirring occasionally, for an additional 5 minutes or until the sprouts start to brown and soften.
  5. Using a spatula, push the sprouts and kale to the sides of the pan to create an open area in the center of the pan, occasionally stirring throughout the rest of the cooking process.
  6. In the center of the pan, add 1/2 a TBSP of ghee and add the fish to the pan. Place 2 fresh lemon wedges on either side of the fish. Cook for 3-4 minutes. Remove the fish from the pan briefly to add the rest of the ghee, then return the fish to the pan to cook on the other side for an additional 3-4 minutes.
  7. Remove skillet from the heat. Transfer veggies to the serving dish and top with the fish. Squeeze one of the lemon wedges over top the dish and serve.
  • If you don’t have cod, have no fear! Several fish varieties, such as salmon or tilapia, would be tasty as well.
  • Don’t forget to stir the veggies occasionally to help the cook evenly, about every 3 minutes. Stirring too frequently will prevent those yummy brown edges from developing, though.
  • The cooking time of your fish will depend on the thickness of the cut; thinner pieces will take less time than thicker pieces.
  • If you like this recipe, you might like some of my other simple fish dishes:

 

Happy Munching : )

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

Turkey & Chickpea Freezer Burritos

Turkey & Chickpea Freezer Burritos

Turkey & Chickpea Freezer Burritos

It’s that time of year again… New Year’s resolution time. My resolutions this year really are not changing much from last year. I’m simply aiming to lead a healthier life by staying active and making healthier choices, like eating more greens.

In the last year I’ve found that the most helpful recipes for staying on track are freezer-friendly recipes.  They’re there for you on the days that you just don’t have your sh-t together. Forgot to go to the grocery store? Don’t have time to cook? Overslept? Don’t worry, the freezer is there for you.

Turkey & Chickpea Freezer Burritos

Turkey & Chickpea Freezer Burritos

This recipe is not much different than my Turkey & Black Bean burritos, just swap the black beans out and toss in the chickpeas. The first time I made these I was actually planning to make the black bean recipe, only to realize that I didn’t have any black beans in the pantry. I was a little worried it would be weird with the chickpea substitute, but they turned out to be delicious!

Improvising in the kitchen can be risky. You don’t always know how it will turn out, but I encourage you to go with your gut and get creative! What you create might be extra tasty.

img_2028

Turkey & Chickpea Freezer Burritos

 

Turkey & Chickpea Freezer Burritos

A lifesaver of a recipe when you’re in a pinch for a quick and delicious lunch!

  • 1 lb. ground turkey
  • 1 can chickpeas
  • 1/2 onion (diced)
  • 1 large tomato (diced)
  • 1/2 summer squash (yellow or green) (diced)
  • 2 garlic cloves (finely chopped)
  • 1 tbsp cooking fat
  • 8  whole wheat tortillas
  • shredded cheddar cheese
  • 1 tbsp cumin
  • 1-2 tsp cayenne (to taste)
  • Salt & pepper (to taste)
  • Optional: (to taste)
  • 1 tbsp cilantro (chopped)
  • 1 heaping handful fresh spinach (chopped)

Burrito filling:

  1. Warm a cast-iron skillet or regular skillet over medium heat.
  2. Add oil, onions and garlic to the pan. Sauté for 2-3 minutes.
  3. Add the rest of the veggies (tomato, squash, chickpeas, spinach), season with salt and pepper, cook until veggies begin to soften – about 5 min.

  4. Remove veggies from pan and set a side.
  5. In the same skillet, brown the turkey meat over medium or medium-high heat.
  6. Once browned, add the spices and combine, then add the veggies into the mixture. Simmer for 5-10 minutes.
  7. Remove burrito filling from heat, add cilantro and set aside.

Assembly:

  1. Place a single tortilla on your work station, add a sprinkle of cheese, then spoon on the filling. The amount of filling you use depends on the size of the tortilla.

  2. Once cheese and filling are added to the tortilla, roll into a burrito. Eat fresh or store in freezer.

Freezer storage:

  1. Wrap burrito in tin foil, label and store in freezer.

To reheat:

  1. Remove from freezer.

  2. Remove tinfoil.

  3. Wrap in damp paper towel.

  4. Microwave for 3 min.

  5. Remove paper towel and let rest 1-2 min.

Happy munching! : )

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

Eat Green 2 Week Challenge

Untitled-1

Diets aren’t fun. We all try them, we all want them to work, we all hate life when we’re on one, and we all too often fall off the diet train before we see any results. Maybe the reason diets often fail is that they are viewed as a negative more than a positive. They’re all about limiting what you can and cannot eat. No sugar, no carbs, no red meat, no cheese, no fun, no happiness, no life, no, no, NO. It’s not fair, is it? Raise your hand if you’re tired of having to cut things out of your lifestyle to see a positive change in your diet or appearance.

What if we changed the way we think about making healthier choices? What if we stopped saying “no” to typical anti-diet foods and started saying “more” to healthy foods? Instead of saying “I can’t eat that”, how about saying “I need more!” …I’m talking about vegetables, green ones specifically.  I’m not a nutritionist or anything fancy like that, but I know that green vegetables are full of vitamins and nutrients, and I know that most people should be eating more of them.

So, I’m challenging YOU to make a positive change to your lifestyle for two weeks. Are you up for it?

The Eat Green Challenge:

This challenge is simple. All you have to do is add one or more green vegetables to each of your meals, everyday, for two weeks. That’s it! I’m talking spinach, kale, broccoli, brussels sprouts, avocado, asparagus, green beans, peas, etc. in your breakfast, lunch and dinner.

This is not a less is more challenge. It’s a more is more challenge! Beef up all of your meals with green veggies for two weeks and see how you feel at the end. The goal of this challenge is to help you learn to enjoy eating a diversity of green vegetables, and (hopefully) have you craving them. The more vegetables you eat, the less room you have in your belly for “no” foods. You’ll feel better, and, in time, look better.

You can do it! It will take some thought, creativity and commitment, but it’s possible. To help you get started I have included some recipe ideas for breakfast, lunch and dinner below.

I’ll be taking the challenge at the start of 2018 from January 3rd to January 16th. Follow along on Instagram!#fullbellywholeheart #fullbellyeatgreen

Breakfast:

Adding leafy greens or other green vegetables to your breakfast might seem a little odd, but that doesn’t mean it’s a bad idea. Breakfast is the most important meal of the day, so why not fill up on nutrient-rich green goodness?

Spicy Brussels Breakfast Bowl (Whole30)

Spicy Brussels Breakfast Bowl

Spicy Brussels Breakfast Bowl

Brussels sprouts for breakfast is my new favorite way to eat brussels sprouts. My coworkers look at me like a crazy person, but that’s just because they don’t know what they’re missing out on. 😉

Spinach, Feta and Sun-Dried Tomato Egg Muffin Cups

These egg cups by Happy Go Lucky Blog look absolutely scrumptious. You can even make these egg cups over the weekend in preparation for the work week to make weekday breakfasting easy. Try serving these with a side of fresh spinach or roasted asparagus to add even more greens to your breakfast!

Kitchen Sink Frittata

Similar to my Veggie-Dump Frittata, the Kitchen Sink Frittata by Whip and Wander is a great way to throw all kinds of veggies into an easy, make-ahead breakfast or to serve a large crowd.

Breakfast tips:

  • Add a side of leftover veggies from the previous night’s dinner to your breakfast. I love eating asparagus along side a frittata in the morning.
  • Spinach is an easy green to add to breakfast. Throw it in a wrap or burrito, or serve it along side your meal.
  • If you’re a smoothie drinker, try adding greens into the mix:
  • When in doubt, put an avocado on it or wrap it in collard greens.

Lunch:

Spring Power Bowl

Holy yum this looks so good. It has not one, not two, but three different green veggies! A home run in my book. Thank you Simple and Savory for inspiring my lunches for the next week!

The Prettiest Harvest Salad Ever

harvest salad recipe

Salads don’t have to be boring and repetitive, and they are a super easy way to add more greens to your diet. This recipe by Mom Wife Foodie hits the nail on the head for being flavorful, interesting, and full of greens. It doesn’t hurt that it’s pretty, either. 😉

Asian Chicken Lettuce Wraps

Using greens in place of breads not only increases your green intake, but also decreases your bread intake. Win win, am I right?

Lunch tips:

  • Eat leftovers for lunch. Cooking two separate meals every day can be exhausting and time consuming. Simply throwing leftover meat and veggies on top of salad greens makes a great lunch!
  • Collard greens are your friend! Use them to make a wrap instead of a tortilla.
  • Add leftover sides to your lunch. Pair a sandwich with leftover broccoli as a side instead of chips. Here are some green side ideas:

Dinner:

Courgetti Aglio E Olio with King Prawns

I know zoodles (zucchini noodles) are not the same thing as pasta, but that doesn’t mean they aren’t delicious. This zoodle and shrimp recipe by Emma Eats & Explores is full of green veggies and looks super tasty.

Collard Greens Chicken & Veggie “Enchiladas”

Collard Greens Chicken & Veggie "Enchiladas"

These enchiladas are a staple in my house – I absolutely love them. They are great to make in large quantities for family dinners and reheat well for lunch. Don’t knock it ’till ya try it.

One-Pan Chicken Alfredo

Adding veggies to decadent meals is one of my favorite ways to indulge. This recipe by The Gluten Free Homestead adds veggies and ditches the pasta, but still remains rich and flavorful. You’ve got to give this one a try.

Dinner tips:

  • Love pasta? Try beefing up your favorite pasta dish with extra veggies and lots of spinach.
  • Roasted veggies (broccoli, brussels, asparagus, etc.) are a simple and easy side to serve with dinner.
  • Prep your veggies ahead of time. Cut and roast them in advance, and the reheat them in a skillet for dinner.

YOU CAN DO IT! <3

Don’t forget to follow along on Instagram January 3rd to 16th when I take the challenge! If you decide to take the challenge too use the hashtags #fullbellywholeheart and #fullbellyeatgreen so that I can cheer you on!

Good luck and stay green!

Spicy Brussels Breakfast Bowl (Whole30)

Spicy Brussels Breakfast Bowl

Spicy Brussels Breakfast Bowl

Brussels sprouts for breakfast? …Hell yea! Some people raise their eyebrow a bit when I say that I love to eat brussels sprouts (and other green veggies) for breakfast, and that’s okay. I know it seems a little weird. But I am telling you now, green veggies most certainly belong in your breakfast! It’s the most important meal of the day, after all. So why not start the day with a meal loaded with nutrients instead of a greasy, fatty breakfast sandwich?

Thinly slicing brussels sprouts and pan frying them has become my new favorite way to prepare those delicious mini cabbages. It switches things up from the normal roasted brussels sprouts and cuts the cooking time down significantly. This is especially great for breakfast when time is of the essence. But please, don’t limit your shaved sprouts usage to breakfast – they are perfect in any meal, any time of the day.

You can find pre-sliced brussels at most grocery stores, or you can slice them up at home. Recently, my Hungry Harvest* deliveries have included tons of brussels sprouts, so I’ve been slicing up a storm here at home. Thank you Hungry Harvest!

*The link above is a referral, and if you click it and order, you and I will each receive $5 off of our next Hungry Harvest order! Never heard of Hungry Harvest? Check out my post: 5 Reasons I Love Hungry Harvest

Spicy Brussels Breakfast Bowl

Spicy Brussels Breakfast Bowl

So what makes this breakfast bowl spicy, you ask? Primal Kitchen’s Chipotle Lime Mayo! That stuff is seriously like crack. It is so good, and Whole30 compliant. Smothering your brussels sprout breakfast bowl in mayonnaise might sound a little weird, but trust me, it’s delicious. It creates such a creamy texture and adds so much flavor.

Spicy Brussels Breakfast Bowl

A creamy, filling and delicious breakfast option for your Whole30 or everyday!

  • 1 chicken breast (shredded)
  • 2 cups brussels sprouts (shaved)
  • 3/4 cup carrots (thinly sliced)
  • 2 TBSP  Chipotle Lime Mayo (Primal Kitchen's )
  • 1-2 eggs (per serving)
  • Chili flakes (to taste)
  • Salt and pepper (to taste)
  • 1-2 TBSP oil (olive or avocado)
  1. Preheat stove-top skillet over medium-high heat.
  2. Once the skillet is hot, add oil to the pan, then toss in the shaved brussels and carrots. Season with salt and pepper. Stir occasionally to cook the veggies evenly. Stirring too often will prevent the veggies from crisping up. Pan fry the veggies until cooked through and browned, about 5-10 minutes.
  3. Add the shredded chicken to the veggies just before the veggies are finished cooking to heat the chicken through. Adding the chicken too early in the cooking process may cause it to dry it out.

  4. Remove veggies from heat. Cook eggs to preference.
  5. While the eggs cook, transfer the veggies on to the serving plates.
  6. The mayo can be served as a dollop on the side or mixed in with the veggies.

To serve: Top the veggies with the cooked eggs and sprinkle with chili flakes.

     

    **I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

     

    Candy Cane Cocoa Mix

    It’s that time of year again! You know, when the holidays are fast approaching and you’re stressing out, broke, and running out of time? Yeah, that time. If you’re like me, you have lots of lovely people in your life that you’d love to give a holiday gift to, but you also have… no money.

    Spoiler alert: If you know me, it’s likely you’ll be receiving this as one of your holiday gifts this year. Surprise!

    Last year, a colleague of mine made Mexican hot chocolate mix for the office. Smart, right? Cocoa powder and mason jars are inexpensive, which makes this gift easy to make for loads of people. I thought it was such a great idea that I’ve made my own spin on it this year. Instead of making a spicy variety of hot cocoa, I’ve gone ahead and added my favorite holiday flavor to the mix – peppermint mocha!

    Peppermint Hot Cocoa Mix

    Candy Cane Cocoa Mix

    Using real candy canes was a lot of fun. I wasn’t able to find fine-ground peppermints/candy canes at the store, so I ended up buying a bunch of giant candy canes from the store and blending them up in a blender. My best guess is that you’ll probably need to do the same. I’ve included photo links to Amazon below for the main items you will need. I also decorated each jar with a pretty red ribbon.

     

     

     

    Peppermint Hot Cocoa Mix

    Candy Cane Cocoa Mix

    Candy Cane Cocoa Mix

    A simple and easy holiday gift!

    • 6 cups unsweetened cocoa powder
    • 5.5 cups crushed peppermint candy
    • 2 cups raw sugar
    • 12 1/2 pint mason jars
    • 2 yards ribbon (cut in 14.5 inch pieces)
    1. To crush candy canes or peppermint patties: break candy canes into pieces and transfer to blender. Pulse blender until candies are crushed into a powder.
    2. In a large bowl, add 6 cups cocoa powder, 2 cups sugar, and 4.5 cups crushed peppermints. Reserve 1 cup peppermints for later. Mix ingredients thoroughly.
    3. Evenly distribute the cocoa mix into 12 1/2 pint mason jars.
    4. Use remaining 1 cup peppermints to top the cocoa mix.
    5. Place the lids on the jars, seal tightly.
    6. Wrap ribbon around each jar, tie in knot or bow.
    7. Serving instructions: add 2 spoonfuls to hot milk of choice & stir.
    8. Voila! Now you have 12 beautiful and simple gifts to give for the holidays.

     

    **I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

    Sweet Potato & Bacon Breakfast Burritos (Freezer Friendly)

    Sweet Potato & Bacon Breakfast Burritos

    Sweet Potato & Bacon Breakfast Burritos

    I can’t believe I’m actually saying this… but I think I have kicked the habit! I don’t crave cream cheese bagels for breakfast anymore! I never thought the day would come. While I don’t crave those additive, delicious jerks anymore, I unfortunately still eat them when I’m unprepared in the morning – but I don’t enjoy them nearly as much as I once did. I’d call that progress.

    Usually I’ll prep a giant frittata or large hash at the start of the week to avoid going bagel town. But sometimes life gets in the way and I don’t have the time to prep, and to bagel town I go. In effort to decrease my trips to bagel town, I’ve started prepping breakfast back ups, similar to my lunch time backup Turkey and Black Bean freezer burritos. They have been a total lifesaver. I’ll prep a bunch at a time and store them in the freezer until I need them, and they only take 3 minutes to reheat! So now instead of eating a bagel after I run out of frittatas, I have a healthy, nutritious breakfast burrito waiting for me in the freezer.

    Sure, there are plenty of breakfast options that you can purchase from the freezer isle at the grocery store, but I really love having total control over the ingredients I consume (and don’t consume). This particular recipe is simple and nutritious – wheat tortillas, sweet potatoes, spinach, bacon, and eggs – that’s it! You could also amp it up with a little bit of cheese and maybe some Primal Kitchen’s mayo.

    Sweet Potato & Bacon Breakfast Burritos

    Sweet Potato & Bacon Breakfast Burritos

    Making burritos for the freezer is also a great way to use up produce before they turn. I subscribe to Hungry Harvest, which is a produce service that sources unwanted fruits and veggies before they hit the trashcan. Sometimes I accumulate too much produce in the fridge, and making freezer staples is a big help!

    *The link above is a referral, and if you click it and order, you and I will each receive $5 off of our next Hungry Harvest order! Never heard of Hungry Harvest? Check out my post: 5 Reasons I Love Hungry Harvest

    Ingredients (6 burritos):

    • 2 medium sweet potatoes
    • 8 eggs
    • 1 cup fresh spinach
    • 6 strips bacon, cooked
    • 6 soft “taco” tortillas (wheat)

    Instructions:

    • Preheat oven to 400 degrees.
    • Poke raw, whole sweet potatoes with a fork a few times. Place the potatoes on a pan and bake for roughly 40 minutes, until fork tender. Once soft, remove from the oven to cool. Cut in half, scoop the flesh away from the skin and mash.
    • Cook bacon on stove top or in the oven. Scramble eggs.
    • To assemble, layer ingredients in a tortilla and roll up into a burrito.
    • Wrap the burrito in tinfoil, label, and store in the freezer for up to a month.
    • To reheat: remove tinfoil, wrap in damp paper towel and microwave for 3 minutes. Unwrap and let cool 1 min.

    Happy munching! : )

    **I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤