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! ❤

Super Crunch Chicken Salad

Who doesn’t love chicken salad? It’s delicious, versatile and so, so easy to make. If you’re doing a Whole30 or are trying to eat a healthier diet, chicken salad can be a great addition to your weekly lunch menu. When using a healthy brand of mayo, chicken salad is an excellent source of protein and healthy fats. Serve it over some mixed greens, in a collard greens wrap, in a bell pepper… the options are endless!

So what’s a “healthy brand” of mayo? Good question. Not all mayo recipes are created equally. The average store bought mayo that you’ve been purchasing your whole life probably is not one of the “healthy brands” of mayo; it’s likely to have a lot of weird additives, vegetable oil, and added sugar. All no-no’s if you’re on a Whole30 or are just trying to consume a healthier diet. My favorite brand of Whole30 compliant mayo is Primal Kitchen. They have a great regular mayo, and even better, chipotle lime mayo. If I’m not on Whole30, I usually buy the brand Sir Kensington’s. It does have added sugar, but all of the ingredients listed are whole and free of additives – it’s also cheaper than Primal Kitchens.

Super Crunch Chicken Salad

This recipe is really great on Whole30 (and in general) because it is crunchy! One thing that truly frustrated my on my round of Whole30 was the lack of the crispy, crunchy foods available to me (like chips and fried food). This chicken salad recipe by no means fills the void of fried onion rings, but it does have a fun texture to mix things up. If you’re in the market for another chicken salad recipe, check out Cranberry Nut Chicken Salad.

Super Crunch Chicken Salad

A simple Whole30 compliant chicken salad.

  • 2-3 chicken breasts (chopped or shredded)
  • 1 cup carrots (diced)
  • 1 cup celery (diced)
  • 1 cup almonds (chopped)
  • 1-2 cups mayonnaise (compliant)
  • 1 wedge lemon juice
  • salt/pepper (to taste)
  1. Chop/shred/dice carrots, celery, almonds, and cooked chicken. Transfer ingredients to a medium-large bowl.
  2. Add the remaining ingredients into the bowl and mix well to combine. Use desired amount of mayonnaise.
  3. Cover bowl and refrigerate for at least 1 hour before serving.
  • For a Whole30 compliant meal, serve over mixed greens or spinach with a side of fruit!
  • For a non-whole30 but still healthy meal, serve as a sandwich or wrap.
  • Check out Cranberry Nut Chicken Salad

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! ❤

Jalapeño Cheddar Summer Squash Bread

The summer squash season is upon us! Soon, backyard and community gardens will be overflowing with yellow squash and zucchini. One of my favorite ways to use up surplus summer squash is to add it into breads and muffins; they add a nutritious kick to both savory and sweet recipes. The most common recipes I’ve seen on Pinterest for zucchini or squash breads are usually on the sweeter side, often with added chocolate chips or bananas. Don’t get me wrong, those recipes are totally delicious, but one day I was hankering for something on the savory side and that’s how this recipe was born. Jalapeño Cheddar Summer Squash Bread is simple, delicious, and nutritious!

Jalapeño Cheddar Summer Squash Loaf

Jalapeño Cheddar Summer Squash Loaf

Bread is something that I do not eat a lot of these days. I’ve found that it doesn’t make me feel all that great, so I’m trying to avoid it. I’ve dabbled with gluten-free bread recipes, and while the idea is dazzling, each attempt has failed. They usually turn out mushy on the inside and burnt on the outside. I just can’t get it right! So, this recipe is not gluten free – it calls for just regular old flour. I don’t feel too guilty about it though, because it’s jam packed with summer squash, uses almond milk instead of whole milk, and has no added sugar!

What you’ll need:

 

Jalapeño Cheddar Summer Squash Loaf

Jalapeño Cheddar Summer Squash Bread

A veggie-packed quick bread with a kick. 

  • 3  cups  all-purpose flour
  • 4  teaspoon  baking powder
  • 1  teaspoon  salt
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  garlic powder
  • 1  cup  summer squash (shredded)
  • 3/4  cup  cheddar cheese (shredded)
  • 2  large eggs
  • 1  cup  milk of choice (unsweeted almond milk)
  • 1 1/2 jalapeño (diced)

Garnishes

  • 1/2 jalapeño (sliced)
  • 2 cherry tomatoes (sliced)
  • 1/4 cup cheddar cheese (shredded)
  1. Preheat oven to 350 degrees. Grease a regular size loaf pan (9×5 inch) or 4 small loaf pans.
  2. Use a box grater to shred the summer squash. Place the shredded squash in a fine mesh colander, a nut milk bag, or a cheese cloth, and use your hands to squeeze out the excess moisture. 

  3. In a large bowl add the flour, baking powder, salt, baking soda and garlic powder. Whisk to combine. Add the zucchini, jalapeños, and cheddar cheese; stir together.

  4. In separate small bowl, combine the wet ingredients: eggs and (almond) milk. 

  5. Pour the wet ingredients into the dry ingredients in the large bowl. Gently stir together until moistened.

  6. Spoon into a greased loaf pans, add garnishes, and bake.

  7. One large loaf should take about 50 minutes or until a toothpick inserted comes out clean.
  • Batter will be quite thick. 
  • Yellow squash and zucchini can be used interchangeably. 

 

**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 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! ❤

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! ❤

Simple Seared Duck Breast and Veggies

Simple Seared Duck and Veggies

Simple Seared Duck and Veggies

Hello, delicious! The photo above is giving me the best kind of writer’s block. I can’t stop looking at it and drooling as I reminisce about devouring that delicious duck breast earlier this week. Not only does it look gorgeous on the plate, it tastes amazing!

My boyfriend recently purchased a portable light box, which is one of the reasons this picture looks oh so tasty. It really captures the textures and colors on the plate, regardless of the time of day. Now that Daylight Savings has taken away all of my good evening light this thing is truly a lifesaver. If it wasn’t for the light box, this glorious duck dish wouldn’t have made it onto the blog any time soon.

Actually, if it wasn’t for my boyfriend this post definitely wouldn’t exist, since he’s also the one that bought the duck. We have a special deal where he buy’s the meat and I’m responsible for the Hungry Harvest* subscription. This week’s box had loads of my favorite vegetables: broccoli, purple cauliflower, brussels sprouts and white asparagus to name a few. Purple cauliflower and white asparagus! Am I the only person who thinks that’s cool?

*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

Simple Seared Duck and Veggies

Simple Seared Duck and Veggies

Now, I am definitely not a duck expert. This was actually my first time cooking duck breast. I was initially intimidated by the foreign meat and let it hang out in my freezer for a week or two before I decided to give it a go. Since this was my first attempt at cooking duck I obviously went to Pinterest for help. There I came across a video by Gordon Ramsay that gave simple and easy instructions for searing duck breast. Thank the lord for Gordon!

I’ve included the video below. One thing you’ll notice after cooking the duck, is that there is a lot of leftover fat. Gordon advises to save it for later, maybe for potatoes. I say save it for 30 seconds and cook your asparagus in it. Just a thought, though.

Most of my meals lately have consisted of a protein and a large portion of veggies. This recipe is no different. You’ll have a delicious, satisfying meal in no time! There aren’t any complicated tasks or weird ingredients either.

Ingredients (serves 2-3):

  • 2 duck breasts
  • 1 medium head broccoli
  • 1/2 head cauliflower
  • 1 bunch (1 lb) asparagus
  • 1/2 onion or leek
  • 2 TBSP extra virgin olive oil
  • S&P to taste

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • Chop broccoli, cauliflower and onion into bite-size chunks, toss in oil, S&P. Roast for 30-40 minutes on top rack of oven.
  • While the veggies roast, cook the duck breasts per Gordon’s instructions in the video above in a cast-iron skillet. I’d tell you how to do it, but he’s the expert. The duck can go in the oven while the veggies cook – place it on the middle rack.
  • Once you remove the duck from the oven, place it on a cool surface to rest.
  • While the duck rests and the veggies continue to roast, cook the asparagus in the same pan used to cook the duck over medium heat on the stove top. There will be a lot of fat leftover in the skillet. If there’s too much, simply pour what you don’t need into a glass jar and save it for later use.
  • Cook the asparagus for about 5-7 minutes.
  • The veggies in the oven will likely be finished at this point. The broccoli and cauliflower are done once the edges have become brown and crisp.
  • Remove the veggies from the oven, remove asparagus from heat when done, and slice the duck on an angle in thick slices. Plate, then serve!

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 Chicken Cordon Bleu

Healthier Chicken Cordon Bleu

Healthier Chicken Cordon Bleu

Who doesn’t love crispy chicken stuffed with cheese and ham? That’s right, no one. Chicken cordon bleu is delicious – but like many other delicious dishes – it’s fairly unhealthy. It’s stuffed with cheese, coated in bread or flour, fried, and often served with a heavy cream sauce. Why do so many yummy meals have to be bad for you? It’s just not fair. Giving up your favorite foods in effort to be healthy really sucks sometimes.

But you can go ahead and wipe those chicken cordon bleu tears away, because I have created an absolutely delicious and healthy spin on chicken cordon bleu. It tastes amazing and is guilt-free in my book. What I love about the ingredients in my recipe is that they don’t deviate all too far from the traditional cordon bleu and the meal still feels indulgent.

Say what? If the ingredients aren’t different then HOW is this healthy?

Healthier Chicken Cordon Bleu

Healthier Chicken Cordon Bleu

For starters this recipe takes a solid pass on the heavy cream sauce that is often served with chicken cordon bleu. In my opinion it really isn’t necessary, especially if you don’t overcook the chicken. The use of cheese in this recipe is also minimal. There’s enough of it in there to add great flavor and ooey-gooey texture, but not so much that its going to clog your pores and make you feel icky. However, you could totally leave the cheese out if you’re not about that dairy life. I bet it would still be as tasty as ever. I also take every opportunity to add something green to my meals, so you better believe I stuffed some spinach in there with the ham and cheese.

Additionally, I upgraded from a flour or breadcrumb crust to almond meal. Almond meal is my new favorite option for a healthier “breading.” And instead of using an egg wash to adhere the almond meal, I chose to use a combination of dijon mustard and mayonnaise. That’s right – I said mayonnaise. Not just any mayo (or mustard), though. It’s all about the ingredients in the sauces, and this recipe calls for Whole30 compliant options. I’m a big believer that it’s all about the quality of the ingredients you use – not how many calories are in them. The brands I use are pictured below, they are 100% free of icky ingredients. Click the images to shop!

       

Before I teach you how to make this beautiful meal, I wanted to touch on how darn fancy it looks. SO FANCY, right? It’s only a slightly complicated to put together, but totally worth all of your hard work. You’re friends or family will be impressed, your tastebuds will be dancing, and your belly will be happy. Serve it along side some greens and veggies and call it a day!

Ingredients (4 servings):

  • 4 chicken breasts
  • 2-4 plain deli ham slices
  • 2-4 swiss cheese slices
  • 4 TBSP avocado oil mayo
  • 4 TBSP dijon mustard
  • 1/2 cup fresh spinach leaves
  • 1/2 cup almond meal
  • Olive oil, for skillet

Instructions:

  • Mix mayonnaise and dijon together, set aside.
  • Butterfly each chicken breast by carefully slicing the breast nearly in half. Place each butterflied breast in between 2 sheets of plastic wrap and pound with a mallet (or other heavy object) to tenderize and thin out the meat. This will make the chicken easy to roll.
  • Remove chicken from plastic wrap. Sprinkle the inside of the chicken with salt and pepper, and then spread 1 TBSP of the condiment mixture across each butterflied breast. Reserve the remaining condiment mixture for later.
  • Layer the stuffing ingredients on the chicken. Starting with the spinach leaves, then ham, then cheese – as pictured above. I’ve found that the amount of cheese and ham needed varies with the size of the chicken. For a smaller breast, use 1/2 a slice of ham and cheese; for a large breast, use a full slice of each. Using too much cheese and ham will make it difficult to roll up.
  • Now you’re ready to roll up the chicken! Starting on the end with the ham and cheese, carefully roll the chicken. Use the photos above for reference. Toothpicks can be used to stabilize the roll-ups if needed.
  • Use remaining condiment mixture to coat the top of the rolled breasts.
  • **If prepping a day ahead of time, stop here. Place the chicken in an air tight container and refrigerate over night.** I’ve found letting the chicken rest overnight allows the meat to absorb the condiments and helps prevent the chicken from drying out in the oven. This is not a necessary step, though.
  • To cook:
    • Preheat oven to 350 degrees.
    • Preheat oven-safe or cast iron skillet over medium-high heat.
    • Evenly coat the top half of the chicken roll-ups with almond meal, gently pressing it onto the chicken.
    • Add a shallow layer of olive oil to the skillet, then place each chicken roll-up top side down into the skillet. Panfry the chicken for 4-5 minutes, then flip. The almond meal should have formed a brown, crisp crust.
    • Once flipped, transfer the skillet to the oven. Bake until an internal temperature of 165 degrees – about 15-20 minutes depending on the size of the chicken.
    • Remove from oven and rest for at least 5 minutes. Immediately cutting into the chicken will result in the cheese oozing out. No body wants that!

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! ❤