Perfect Almost-Hard Boiled Eggs

I’ve been pretty judgmental of hard boiled eggs throughout most of my life. They smell weird, look weird, and the whites have a super weird texture. People have always told me how delicious they are, but I have always turned my nose like an egg-snob and said no way to hard boiled eggs.

At 27 years old, I finally had my first hard boiled egg. It was delicious, just like everyone has always told me. See, I was doing my first Whole30 and had started to become hangry. Compliant snacks or easy meals can be few and far between on a round of Whole 30, and I had seen so many people incorporating hard boiled eggs into their Whole30 plan. It looked like they were really helping my fellow Whole30-ers out. So, I gave it a shot and damn if I didn’t love them!

I still find hard boiled eggs that are cooked completely through to be gross. The yolks are too dry and the whites too rubbery. However, almost-hard boiled eggs are the bomb. The whites are not rubbery and the yolks have a smooth, creamy texture. They are great served whole and plain, but adding a couple of spices to them completely elevates their awesome-ness. Salt, pepper, cayenne, and Trader Joe’s Everything but the Bagel seasoning do just the trick.

Perfect Almost-Hard Boiled Eggs

Perfect Almost-Hard Boiled Eggs

Perfect Almost-Hard Boiled Eggs

The most scrumptious hard boiled eggs in town!

  • 6 eggs
  • water
  • Everything But The Bagel seasoning
  • cayenne pepper
  • Salt
  • Pepper
  • Ice
  1. Bring a medium saucepan filled with water (enough to completely submerge the eggs) to a boil.

  2. Once boiling, gently add the eggs to the water. 

  3. Reduce heat to medium to medium-high, and boil for 11 minutes, uncovered. 

  4. After 11 minutes, submerge the cooked eggs in an ice bath. Allow the eggs to chill for 1-2 minutes then peel. 

  5. Allow the eggs to cool or chill before serving, and top with salt, pepper, cayenne, and Everything But The Bagel seasoning. 

FULLBELLYWHOLEHEART

**I am an 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! ❤

Perfect Home Fries (whole30 compliant)

Who doesn’t love home fries that are crispy on the outside and soft on the inside? It’s simply the best, most comforting addition to a weekend breakfast plate. For the longest time I only got to enjoy these crispy little delights at mom and pop diners, but now, now I’ve figured out how to make them at home! Even with all of the craziness that has come with the transition from 9-5 life to becoming a full-time RV gypsy, I’ve still found the time to make these delicious home fries every chance I get! If you don’t know what I’m talking about, check out my post: I Quit My Job For An Adventure Of A Lifetime.

What’s even better is that I’ve found a way to make them without deep-frying them. That’s right! A healthier twist on a guilty pleasure. This recipe is simple, and it is my absolute favorite weekend treat – just look at my instagram, I make them all the time! My boyfriend gives them the stamp of approval, too. Apparently before this recipe, all of my potatoes tasted like “dinner potatoes” and not “breakfast potatoes.” I’ve found they are best with russet potatoes, but red-skinned potatoes work well too – perhaps that’s what makes them fall into the breakfast category? I don’t know, boys are weird.

Perfect Home Fries

Just look at those potatoes. Don’t they look so delicious and real, almost as if you could reach into your computer and grab them? Too bad, you can’t. You’ll have to make some yourself. Luckily, they’re super easy to make and only require a deep dish non-stick skillet and 5 ingredients: potatoes, water, oil, salt, and pepper. These simple ingredients also make this recipe Whole30 compliant. They are 100% real food and are not deep-fried. You can serve them along side eggs, meat and veggies, and/or slather them in some compliant sauces like chipotle lime mayo, or one of the many Tessemae’s dressings – like ranch! My skillet came in a jumbo-pack from target. All of the pans are non-stick and non-toxic, and come in a variety of shapes and sizes – I love them! You can shop them by clicking the image below.


Perfect Home Fries

Perfect Home Fries

Perfect Home Fries

  • 2 medium russet potatoes
  • 2 cups water ((approx.) )
  • 2 tbsp olive oil
  • salt + pepper (to taste)
  1. Pour approximately 2 cups water into a deep-dish skillet – enough to fill it up about half way. 

  2. Place skillet over medium-high heat.

  3. Chop potatoes into medium sized chunks and add to skillet. Make sure all of the potatoes are submerged in the water. Add more water if needed.

  4. Place lid on the skillet and bring the water to a boil and cook potatoes for 2-3 minutes. 

  5. Drain water from skillet and return the potatoes back to the heat. 

  6. Immediately add olive oil, salt, and pepper, and toss or stir to coat the potatoes. 

  7. Place lid back on the skillet. Remove lid and stir the potatoes every 2 or 3 minutes, to allow the edges to brown. Keep an eye out for burning. 

  8. Continue to cook and stir until all edges of the potatoes have browned and crisped. Once browned, remove from heat and serve!

  • Do not load up your skillet with extra potatoes to make a bigger batch unless you have a bigger skillet. Too many potatoes in the pot will leave you with mushy, not crispy, potatoes. 

FULLBELLYWHOLEHEART

**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! ❤

Spicy Barbacoa Beef Frittata (whole30 compliant)

Barbacoa Beef Frittata

Spicy Barbacoa Beef Frittata

Does anyone really have time to cook before work? I sure don’t – I’m too busy pressing the snooze button. Since the snooze button and I are buds, I have absolutely no time in the morning to devote to cooking, and if I’m not prepared, I’m left with no choice and have to head to bagel town. Bagel town is forbidden, though, so how do I ensure a healthy breakfast while maintaining my friendship with the snooze button? Meal prep!

Meal prep is my ticket to consistent healthy eating during the week. By prepping ahead of time, I can ensure that I’ll be having healthy breakfasts and lunches at work. Frittatas have been my savior when it comes to breakfasts. They are so easy to prep and take no time at all to reheat for breakfast at work. Every Saturday and Tuesday I use what I have on hand to create a yummy and unique combination, which makes it hard to get bored (my work-week is Sun-Thurs, which is why I prep on Saturday). Some of my other favorite frittata recipes are:

Spicy Barbacoa Beef Frittata

Spicy Barbacoa Beef Frittata

This particular recipe calls for Spicy Slow Cooker Barbacoa Beef, a simple and tasty recipe I recently posted on the blog. That too, is super easy to whip up over the weekend for week-day prep. Throw some of it in this frittata, on some tacos, or eat it right off the fork. The veggies this recipe calls for includes: spinach, onion, tomato and sweet pepper. That’s only because those are the veggies I had on hand, and I thought they’d make a great combination! You can really use just about any veggies you want, though.

I’m always having to create recipes with the produce I have on hand, because I don’t actually shop at the store for my eggs, cheese, vegetables or fruit! Whaaaat? I actually get all of the aforementioned items delivered straight to my house through a weekly subscription box called Hungry Harvest. Not only is the food that they send me delicious, it’s food that was recovered from farmers and grocery stores before being thrown away. I’m talking perfectly delicious and fresh food that just might be a little wonky looking, oversized, or not the right shade of green.

*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

Oh, and before I forget, this recipe is also Whole30 compliant, so long as you leave off the cheese! Large make-ahead meals like this are essential for Whole30 survival in my opinion.

Spicy Barbacoa Beef Frittata

Spice up your breakfast with this simple and delicious recipe.

  • 5 eggs
  • 2 sweet peppers (sliced)
  • 10 cherry tomatoes (sliced)
  • 1/2 medium onion (sliced)
  • 1/2 cup barbacoa beef (shredded)
  • salt and pepper
  • 2 tbsp olive oil
  • 1/4 cup cheddar cheese (optional) (shredded)
  1. Preheat oven to 350 degrees.

  2. Preheat an 8-inch cast iron skillet over medium heat.

  3. Reserve a small portion of pepper and tomato slices for a garnish.

  4. Sauté onions in oil until soft and fragrant, about 5 minutes. Add spinach, peppers, tomatoes, and beef to the pan with the onions. Season with salt and pepper. Cook 3-5 minutes.

  5. While the veggies and meat are cooking, whisk 5 eggs in a bowl and season with salt and pepper.

  6. Pour whisked eggs into the cast iron skillet with the meat and veggies. Place the reserved peppers and tomatoes decoratively across the top. Sprinkle with cheese if desired.

  7. Transfer the cast iron skillet to the middle rack of the oven and cook for 20-25 minutes, until the eggs are set.

  8. Remove from the oven and serve OR allow to cool, cut into fourths and store in the fridge.

**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! ❤

 

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! ❤

     

    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! ❤

    Ham, Mushroom & Spinach Egg Cups

    Ham, Spinach and Mushroom Egg Cups

    Ham, Spinach and Mushroom Egg Cups

    The past few weeks have been absolutely hectic for me. First I started a new job, in addition to my full time job and this blog. Juggling all three is proving to be a challenge. To make my life even crazier, my boyfriend also came home from his six-month deployment last week! So we have been busy getting him settled in and getting back into our groove. A few days after he arrived to Maryland, we had a new roommate move in up stairs. He had been receiving his food from a paleo meal service while living in another state, and asked if I’d be interested in meal prepping for him. Obviously I said YES, with out hesitation.

    After I said yes, reality set in and I remembered that I have two jobs, a blog, a boyfriend who now lives in the same house as me again, and now two extra mouths to feed. Talk about overwhelming! If meal prepping wasn’t already a necessity for me and my healthy eating quest, it sure is now. That’s where these Egg Cups come into play.

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    Fancy looking, right? I’m super pumped on this new creation of mine. They are really appealing to look at, are simple to make, and are a nice change of pace from my weekly frittatas. All you need is a silicone or metal muffin tray and a couple of simple ingredients. Like frittatas, egg cups are easy to make in large quantities, and that’s important when you need to prep a handful of breakfasts for 3 people!

    Before we move on, lets hit pause and talk about some frittata recipes for a second. If you’re needing some recipes to mix up your frittata game, check out my two favorite recipes: Cholula Chicken Frittata and Veggie-Dump Frittata!

    Ok back to the Egg Cups. This particular recipe calls for specific veggies (spinach and mushroom), ham, and eggs (duh). While this combination is a delicious mix, I can think of about a million other combinations that would be tasty too. Try mixing up the ingredients with what you have on hand, or mix and match the cups to bring some variety to your breakfasts!

    These cups can be as healthy or unhealthy as you please. However, this recipe is full of goodness and is just shy of being Whole30 compliant, as the ham I use has the tiniest smidge of added sugar. I use Applegate Farm’s Slow Cooked Ham most often. Even though the sugar prevents it from being Whole30 compliant, it doesn’t contain any chemicals or other icky ingredients. If you know of any Whole30 compliant deli meats, please share in the comments below. : )

    Over the weekend I served these bad boys with some roasted breakfast potatoes and salmon bacon. I didn’t know that salmon bacon was a thing, but it is, and it’s way to expensive for how mediocre it tastes. Don’t buy it. Anyway, keep on scrolling to for the Egg Cup recipe!

    Ham, Spinach and Mushroom Egg Cups

    Ham, Spinach and Mushroom Egg Cups with Potato Hash and Salmon Bacon

    Ingredients (12 egg cups/6 servings):

    • 11 eggs
    • 12 slices deli meat
    • 1/2 package of sliced mushrooms
    • 1 cup fresh spinach
    • 1 TBSP chili flakes
    • 1 TSP onion powder
    • 1 TSP garlic powder
    • Salt and pepper, to taste

    Instructions:

    • Preheat oven to 375 degrees.
    • Sauté sliced mushrooms in a skillet over medium heat, set aside.
    • In a bowl, whisk eggs with the spices listed above until the yolks and whites are combined.
    • Assembly:
      • Lightly grease muffin tray or line the tray with paper liners.
      • Place 1 slice of deli meat in each muffin cup. It is okay if the edges of the meat over flow from the indentation. As the Egg Cups cook the meat will decrease in size and crisp up. Try to avoid tearing the meat to prevent the egg from leaking out. However, if it leaks, no biggie.
      • Place 4-5 spinach leaves in each cup and top with sautéed mushrooms.
      • Fill each cup with the egg mixture.
    • Place the muffin tray on the middle rack of the oven and cook for 20-30 minutes until the eggs are set (no longer jiggly).
    • Remove from oven, let cool and remove from tin.

    To reheat simply microwave for ~1 minute.

    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! ❤

    Cholula Chicken Frittata

    Cholula Chicken Frittata

    Cholula Chicken Frittata

    Do you suffer from cream cheese bagel addiction? I’ve been struggling with my addiction to cream cheese bagels for a while now. It’s so easy to fall off track. One busy, unprepared morning is all it takes for me to fall off the wagon. Every now and then I’ll go on a bender, too, sometimes lasting four days in a row. It’s a problem!

    I’m too busy to cook up a healthy breakfast every morning, and bagels just taste so darn good. A perfect breakfast! …Right? Nope. Bagels and their bff cream cheese aren’t really on our side. They might be convenient and delicious, but they aren’t nutritious or filling, and they add extra jiggles to the places we don’t want jiggling.

    In my never ending quest to decrease my cream cheese bagel consumption, I often cook up a frittata the night before my work-week starts. Frittatas are a great meal prep option for ensuring that you have a healthy, fast breakfast waiting for you every morning. Aside from not being a cream cheese bagel, the only problem I have with frittatas is that they can become repetitive and BORING. I don’t know about you, but I hate boring food. When food becomes boring – I start eating bagels.

    This frittata recipe, however, is tried and true. It is so tasty and satisfying, and I have yet to become bored with it! It tastes like it’s bad for you, but is filled with nutrients and hidden veggies. Luckily for me, my Hungry Harvest* delivery included green onions, eggs and a tomato this week, giving me nearly all of the goods needed to make this dish!

    *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

    Cholula Chicken Frittata

    Cholula Chicken Frittata – Ingreditents

    This recipe could easily be flipped into a Whole30 compliant breakfast if you omit the cheese. However, the 1/4 cup of cheese that goes into this dish (of 3 servings) really isn’t anything to feel guilty about. Everything else in this recipe is 100% guilt free and delicious. I suppose you could make this with any kind of hot sauce, but I don’t know WHY you would want to – Cholula is the best.

    As a proud participant of Hungry Harvest, I try to avoid purchasing produce from a grocery store at all costs. I like to use what I have on hand, get creative and make it work. As I mentioned earlier, the tomato, green onions and eggs needed for this recipe were conveniently included in my Hungry Harvest delivery. I was super pumped about it, because it meant that I’d get to make this recipe for breakfast. My world almost crumbled when I noticed I didn’t have any fresh spinach on hand. I thought I’d have to just emit it from the recipe – or worse – go to the grocery store.

    Before accepting defeat, I decided to check my freezer to see if my past self might have prepared me for this situation. There it was, it all of it’s glory: a lone ziplock of frozen sautéd spinach! Take that universe. Whenever I have too much spinach on hand, I’ll sauté it before it goes bad, portion it into ziplock bags, and freeze it. I don’t have a blog post about it at this time, but I do have some other great freezer friendly recipes floating around here. You can check them out here: Hungry Harvest: The Freezer is Your Friend

    Cholula Chicken Frittata

    Cholula Chicken Frittata

    This recipe makes between 3-4 servings, and is cooked in an 8 inch cast-iron skillet. If you’d like to make a larger batch, simply double the recipe ingredients and use a 12 inch cast-iron. If you don’t have a cast-iron skillet, any other oven safe baking dish would work. But really, you should just get a cast-iron skillet. They’re amazing. Click the image below to shop on Amazon:

    Ingredients (4 servings):

    • 5 eggs
    • 1 chicken breast
    • 1/2 cup wilted spinach
    • 1 medium tomato, chopped
    • 2 sprigs green onion, chopped
    • 1/4 cup hot sauce
    • 1/4 cup cheddar cheese, shredded (optional)
    • 1 TBSP oil (avocado or olive)
    • Salt + pepper, to taste

     

    Instructions:

    • Preheat oven to 375 degrees.
    • In a bowl, whisk eggs, Cholula, cheese, and salt & pepper together, set aside.
    • Shred or dice rotisserie chicken, set aside.
    • Place skillet over medium heat.
    • Once heated, add the oil, green onion, tomatoes and spinach to the pan. Cook for about 5 minutes.
      • If using fresh spinach, simply add the spinach to the pan and wilt.
    • After 5 minutes have passed, add the chicken to the pan. Mix the chicken and veggies until the ingredients are well distributed.
    • Pour egg mixture over the chicken and veggies. Make sure that the eggs fill all the nooks and crannies.
    • Transfer the skillet to the oven. Bake for 20-25 minutes, or until the eggs are set. The eggs are not set if the center of the dish jiggles.
    • Once set, remove from oven, slice and serve! Store left overs in air tight containers in the fridge.

    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! ❤

    Spiced Sweet Potato and Pumpkin Mash

    Spiced Sweet Potato and Pumpkin Mash

    Spiced Sweet Potato and Pumpkin Mash

    Fall is probably my favorite season. I love the chilly weather, the changing leaves, apple cider, pumpkin spice, and Halloween! I suppose you could call me “basic,” considering that as I write this pumpkin-related blog post I’m wearing leggings and a flannel. I also had a pumpkin smoothie for breakfast. I’m basic and proud!

    Anyway, this recipe is super tasty, easy to make, and full of Fall flavors – a win in my book. Serve it along side your favorite protein and green veggies and you’ll have a perfect Fall meal. While this recipe does include a smidge of added brown sugar (added sugar is something I try to avoid) it’s a great healthy alternative to the heavier mashes that include milk, cream cheese or sour cream. If adding sugar isn’t your thing, you could always leave it out or substitute maple syrup.

    Believe it or not, in addition to making a tasty side dish at dinner time, this recipe also makes a yummy breakfast! It might not be the most traditional morning meal, but it hits the spot and is a nice change of pace when you’ve been eating frittatas everyday.

    Ingredients (2-4 servings):

    • 2 medium sweet potatoes
    • 1 cup pumpkin puree
    • 2/3 cup almond milk
    • 2 TBSP ghee (or butter)
    • 1 TBSP brown sugar
    • 1 TBSP pumpkin pie spice
    • Topping:
      • 1 TBSP ghee
      • 1 apple, diced
      • 1 TSP pumpkin pie spice
      • 1/2 cup walnuts or pecans, chopped

    Instructions:

    • Preheat oven to 350 degrees.
    • Using a fork, poke some holes into the sweet potato. Then wrap the potatoes individually in tinfoil and roast for 40 min – 1 hour, until the potatoes have cooked through.
    • Allow the potatoes to cool enough to be handled. Cut the potato in half and scoop the flesh away from the skin. Discard the skin and transfer the potato flesh to a cooking pot on he stove.
    • Set the stove top to medium-low heat. Add the pumpkin puree, almond milk*, ghee, brown sugar and pumpkin spice to the sweet potatoes. Using a large spoon, mix everything together until the mixture is smooth and thick.
      • *Start by adding HALF of the almond milk, adding more bit by bit to reach your desired texture.
    • Once the mixture is warmed through, remove from pan an transfer to your serving dish.
    • The toppings:
      • Melt 1 TBSP ghee in a sauce pan over medium to medium-low heat. Add apples, nuts and spices.
      • Stirring frequently, cook the apples for about 5 minutes – until they start to soften but aren’t mushy.
      • Remove from heat and place on top of the sweet potato mixture.

    Time saving tip: prep the sweet potatoes ahead of time. Bake the potatoes in advance and store them in the fridge until you’re ready to make the mash.

    Happy Munching!

    **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.

    Veggie-Dump Frittata

    Veggie-Dump Frittata

    Mixed Veggie Frittata

    Breakfast is one of the hardest meals for me to stay on track with during the week. I don’t have time to cook or even eat at home (because I like sleeping), so I need an easy grab and go breakfast. In the past my go-to breakfast has been everything bagels with cream cheese. I actually LOVE everything bagels, to the point where it’s a problem – you could even call it an addiction. So, I’ve been on a never ending quest to stop eating 5 bagels a week.

    That’s where Veggie-Dump Frittatas come in to play. I make a big batch before my work week starts, and then I bring a slice with me to work throughout the week. The timing is perfect, because I usually have some veggies left over from the previous week’s Hungry Harvest* delivery that need to be cooked!

    *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! Don’t know what Hungry Harvest is? Check out my post: 5 Reasons I Love Hungry Harvest

    Veggie-Dump Frittata

    Breakfast on the go!

    This dish is called “veggie-dump frittata” because you can dump everything but the kitchen sink into these bad boys: veggies, meat, cheese, hot sauce, spices – you name it! I try to be good and use minimal to no cheese in mine. I often like to line the bottom of my cast-iron skillet with thinly sliced potatoes to add some carbs to the mix.

    Ingredients (serves 4-6):

    • ~1 cup diced veggies (example included below, pictured above)
      • 1/2 medium onion
      • 1/2 red pepper
      • 5 cherry tomatoes
      • 2 handfuls green beans
    • 2-3 small potatoes, thinly sliced
    • 6-9 eggs, whisked (more eggs, more servings)
    • Oil of choice: I prefer olive or avocado
    • Spices: Salt, pepper + whatever you prefer
    • Garnish: Sliced cherry tomato, chopped parsley, chili flakes
    • Optional: cheese of choice, meat of choice
      • I used parmesan in the frittata pictured above.

    Instructions:

    • Preheat oven to 350 degrees.
    • Warm cast-iron skillet over medium heat on stove.
    • Sauté diced veggies for 3-5 minutes in oil of choice.
    • While veggies are sautéing, thinly slice the potatoes and toss them in oil.
    • Remove veggies from the skillet, then cover the bottom of the skillet with the potatoes (while still on medium heat):

    Veggie-Dump Frittata

    • Once the potatoes are arranged, return the veggies to the skillet and spread them out evenly.
      • If adding meat, this is the time to incorporate your cooked meat of choice to the skillet.
    • In a separate bowl, whisk the eggs and add the spices and cheese.
    • Pour egg mixture on top of the veggies/meat.
    • Top the eggs with a sprinkling of extra cheese and tomatoes.
    • Remove skillet from the stove top and transfer to the oven: cook for 10-20 minutes, depending on the thickness of your mixture.
      • 10 min for 6 eggs, 20 min for 9
      • Finished cooking when the eggs are firmly set in the center.
    • Garnish with fresh herbs.

    Happy munching!

     

    **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.