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! ❤

Waste Less and Give More this Thanksgiving

Thanksgiving began long ago as a day of giving thanks for the bounty of summer’s harvest. Today, it’s a holiday that’s dedicated to being grateful for several aspects of our lives: family, friends, shelter, clothes, and of course, food. On Thanksgiving, many of us are lucky enough to be able to gather in a warm cozy home to share a delicious feast with our friends and family.

Yet while we have many things to be thankful for, Thanksgiving is named “Thanksgiving” for a reason. In addition to being thankful for what we have, Thanksgiving is also a time to give to those who are in need of the very same things we are so thankful to have.

The funny thing is, though, the items that we are so thankful for are the same items that are often wasted. Food is frequently thrown away before it reaches the grocery store, and clothes are tossed in the trash bin instead of donated. When we live in a world that offers such bounty, there shouldn’t be so many people needing and wanting for items that so commonly go to waste.

This Thanksgiving, challenge yourself to waste less and give more by following the steps below.

1.  Reduce food waste by becoming a Hungry Harvest Hero.

  • By becoming a Hungry Harvest Hero, you are wasting less and giving more all at the same time! Hungry Harvest is an amazing non-profit that sources surplus, discolored or oddly shaped food from farmers and grocery stores and delivers it to your door.
  • For every delivery, a family in need is provided access to affordable fruits & veggies through the Produce in a SNAP program and through donations to local community organizations.
  • To date, Hungry Harvest has delivered more than 3,000,000 pounds of recovered produce, provided access to 50,000 pounds of reduced-cost produce, and donated over 500,000 pounds of produce to partner organizations. To learn more about Hungry Harvest, click here

2.  Brush the dust off your closet and pantry and gather items for donation.

  • By the time Thanksgiving rolls around each year, there’s bound to be items in your pantry and closet that just aren’t being used. Instead of letting your canned or bagged goods expire and tossing your old clothes out with the weekly trash, donate them to a local food drive or shelter.

3.  Reinvent your turkey-day leftovers!

  • Leftovers can become boring and repetitive, and in turn go to waste.  Instead of donating your leftover feast to the trash can, transform them into delicious and fun meals. Some ideas and recipes are included below.
  • Save your turkey bones, onion skins and more to make bone broth! Broth is great for soups, and freezes well for later. Check out this recipe by The Starving Chef for inspiration.
  • Grilled cheese, anyone? Leftover turkey and cranberries belong on leftover bread with brie cheese.
  • Want a lighter take on leftovers? The Gluten Free Homestead has a great salad recipe for leftover turkey, potatoes and kale.
  • Don’t toss your pumpkin decorations! They deserve to be bread. Shifting Roots has an awesome and simple recipe for pumpkin bread that can be made in a mixer.
  • Tired of turkey? Make freezer burritos to save some for later! You could make a breakfast burrito with turkey, leftover mashed potatoes and scrambled eggs, or use leftover turkey with some cheddar cheese and black beans for a lunch burrito. Just wrap the burrito in tinfoil and pop it in the freezer. To reheat, remove the tinfoil, wrap in a damp paper towel, and microwave for 3 minutes.

 

Are you up for the challenge to waste less and give more this Thanksgiving? Leave a comment below to share how you are reducing your impact this holiday season. Happy 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! ❤

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! ❤

Morning Matcha Latte (hot)

Morning Matcha Latte

Morning Matcha Latte

Matcha tea and I started our love affair earlier this year, when the sun was shining and the air was hot. All summer long I made an iced matcha latte each morning and drank it on the way to work. My old squeeze, coffee, just didn’t compare. I found that matcha tea gave me long-lasting energy with out the jitters, whereas coffee would help me out for a couple hours only to have me crash after lunch.

But summer doesn’t last forever. As the air began to chill I found myself missing the warmth of a nice hot cup of coffee. Did I break things off with coffee too soon? Could we work it out? I didn’t have a solid recipe for a hot matcha latte, after all. So matcha and I went on a break.

But who was I kidding? Matcha still held my heart. Every morning when I took a sip of coffee, matcha was on my mind. How could I leave matcha? Why didn’t I try harder to make it work? All I needed was to figure out how to make a quick and tasty version of my iced recipe. I’m happy to say, I’ve done it! I have gotten into my hot matcha groove, and matcha and I are stronger than ever.

Morning Matcha Latte

Morning Matcha Latte

The issue I had with the transition from an iced matcha latte to hot, was time. The base for my iced matcha latte is almond milk, with only a tad bit of water. I don’t have time to heat up (and then clean) a sauce pan of almond milk every morning, and I don’t particularly care for matcha when it’s only mixed with hot water.

So what’s a girl to do? I found a balance! This recipe for a hot latte has the same exact ingredients as my iced recipe: matcha, almond milk, water, and collagen. I’ve just adjusted the ratio of water to almond milk, and learned how to make a frothy foam topper! The collagen is optional, I GUESS. However, for me, leaving collagen out is not an option as it provides so many wonderful benefits to my hair, skin and nails. I also like to add a spoonful coconut oil to the hot version from time to time as well.

How do I make a frothy foam topper you ask? I use my handheld milk frother! It’s an inexpensive little contraption that has made my life with matcha oh so easy. There are a bunch of fancy tools you can buy for making matcha tea, however I think they are expensive, easy to lose/break, and unnecessary. All you need is a frother! I use the frother twice to make this latte: once to dissolve the matcha and collagen with the hot water, and then again to froth the almond-milk topper.

Okay so lets get to it.

Ingredients:

  • 1 cup hot water
  • 1/2 cup almond milk (I use unsweetened vanilla)
  • 2 TSP matcha
  • Optional:

Instructions:

  • Heat water using your preferred method;  I use a coffee maker.
  • Warm almond milk in microwave for ~45 seconds in a microwave safe container.
  • Place matcha, collagen, and coconut oil in a mug or cup.
  • To dissolve the matcha, fill the mug with half of the hot water and use the frother* to combine the ingredients.
    • A whisk or fork will also get the job done, just not as well.
    • If using a blender, just add all of the water and blend.
  • Once matcha is fully dissolved, add the rest of the water and half of the warm almond milk. Give the mixture one more quick mix with the frother.
  • Foam topper: Using the frother, froth the almond milk until the milk increases in size and becomes foamy. Once foamy, pour on top of latte.

If you do not have a frother, but would like to have one – I recommend purchasing it online. When I was shopping around for a frother, I visited several stores without ever coming across a frother. All that I could find were expensive bundle options that included several products in addition to the frother. By clicking image below, you can browse frother options on amazon!

Happy Sipping!

**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 Roasted Beet and Goat Cheese Salad

Roasted Beet and Goat Cheese Salad

Roasted Beet and Goat Cheese Salad

Fall is my favorite seasons for many reasons, one being that a local farm close to my home offers awesome pick-your-own fruits and veggies this time of year. This isn’t your average pumpkin patch or apple orchard. It has EVERYTHING. Several apple varieties, spinach, broccoli, cauliflower, cabbage, beets, swiss chard, pumpkins – you name it!

I love that they offer such a variety of local veggies, and it’s such a lovely way to spend a fall day outdoors. Of course, every time I visit I get carried away and take much more food than I know what to do with. This year I controlled myself pretty well, and only ended up over-harvesting beets. Luckily those will last a while in the fridge.

The beets and spinach were grown in the same field, and as I was harvesting them I began to think about how I would incorporate them into my meals this week. Then it donned on me – a beet and goat cheese salad! You know, like one of those fancy salads you would find at a restaurant. Now, you definitely do not need to go to a pick-your-own farm to make this salad. Everything you need can be purchased from the grocery store, and you can even purchase the beets pre-cooked. I chose to dress my salad with home-made balsamic vinaigrette, but anything would work!

Fancy restaurant salads usually have fancy toppings on them, right? Toppings like sunflower seeds, dried fruit or fresh berries. Well, I had that covered. Thanks to the chicken salad recipe (Cranberry Nut Chicken Salad) I made last week, I had a whole bin of mixed nuts, seeds and dried cranberries to work with. I really like the mix Trader Joe’s offers. It has walnuts, pecans, almonds, pumpkin seeds and dried cranberries. I find buying a mix in bulk is much cheaper than buying the individual components separately.  Click the image below to shop!

I realize that I am not the first genius to put together a beet and goat cheese salad, but this is my spin on this delicious combination. I ate this salad for 4 days in a row and enjoyed every bite! The serving size listed below is set to 2-4 servings as this salad could be served as a meal or as a side, depending on your mood. Please let me know your thoughts on this recipe in the comments below!

Ingredients (2-4 servings):

  • 6oz fresh spinach, roughly chopped
  • 1 large beet, roasted, diced
  • 1 head broccoli, roughly chopped
  • Garnish:
    • goat cheese
    • mixed nuts
    • dried cranberries
  • Balsamic vinaigrette
    • store bought, OR
    • 1 TBSP olive oil + 1 TBSP balsamic vinaigrette

Instructions:

  • Prep:
    • Roughly chop spinach, broccoli and nuts, set aside.
    • Dice beets* into medium chunks, set aside.
  • Assembly: Layer ingredients into your bowl or serving dish. First add the spinach, then top with broccoli and beets.
  • Dressing: Combine oil and vinaigrette in a small cup or container, mix well.
  • To serve: Toss veggies with dressing, then garnish with nuts, seeds, berries and goat cheese.
  • *BEETS: If using fresh beets, you’ll need to cook ’em!
    • Preheat oven to 400 degrees.
    • Wrap beets in tinfoil and roast for 40+ minutes, until fork tender.
    • Let cool, peel away skin, and dice.

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! ❤

Cranberry Nut Chicken Salad

Cranberry Nut Chicken Salad

Cranberry Nut Chicken Salad

Oh chicken salad, how I love you. The great thing about chicken salad is that you can make it as healthy or unhealthy as you want, and you can add so many different things to it! I usually make a big batch and eat it for lunch throughout the week.

Before I got on the clean(er) eating train, I thought ALL mayo was bad for you.  As it turns out, mayo – like many foods that are typically unhealthy – are unhealthy because of the specific ingredients used. Choose healthier ingredients and BAM, you have healthier mayo. There are even mayos that are Whole30 compliant! My favorite mayo is Primal Kitchen’s avocado oil mayo. It’s Whole30 compliant and tastes great! My second favorite mayo is Sir Kensington’s avocado oil mayo. Sir Kensington’s isn’t compliant on a Whole30, but is a great option for every day mayo-ing.

Cranberry Nut Chicken Salad

Cranberry Nut Chicken Salad

Chicken salad is the bomb. It takes literally no time to make and lasts for several meals! It’s also next to impossible to grow tired of because you can add so many different things into the mix and serve it in so many ways. My favorite ways to serve it are over mixed greens or wrapped up in a tortilla.

For a long time I would make this particular chicken salad recipe with walnuts and dried cranberries. Don’t get me wrong that combo is dynamite, but it requires you to have two separate ingredients on hand. Nothing is more annoying that getting halfway through the recipe just to find out you’re all out of cranberries. Solution? Buy a cranberry nut mix! I purchased an omega-3 nut mix from Trader Joe’s that contains cranberries, walnuts, pecans, almonds, pumpkin seeds and pistachios! The nut mix adds a great crunch to the chicken salad, the cranberries give it a nice bit of sweetness, and everything you need is in one bag. 

Cranberry Nut Chicken Salad

Cranberry Nut Chicken Salad

Ingredients (4-5 servings):

Instructions:

  • Combine all ingredients into a bowl and stir! It’s that easy.
    • Don’t forget to chop the nuts into smaller pieces
    • Best when refrigerated for at least 1 hour

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! ❤

Crispy Skin Salmon with Bok Choy and Zucchini

Crispy skin salmon with bok choy and zucchini

Crispy Skin Salmon with Bok Choy and Zucchini

Crispy skin salmon has been my jam lately. The crispy crunch of the skin against the delicate softness of the fish is just so mouth-watering, I can’t get enough. My coworkers look at me with disgust when I tell them that I’ve been eating the salmon skin, just like the look you’re probably giving your computer right now. But I’m telling you – it’s delicious. Throw away all those memories of icky, slimy, chewy fish skin and give this a shot!

Last week, my Hungry Harvest* delivery was packed full of awesomeness and included all the fixin’s for pineapple salsa, and Crispy Skin Salmon with Pineapple Salsa was born. This week’s box included one of my all-time favorite veggies – bok choy. It’s not a common item in my Harvest deliveries, so it is always a welcome treat!

*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

The first thing that came to mind when I opened the box and saw the bok choy was crispy skin salmon. I’m a big fan of using what I have on hand instead of going to the grocery store to get items for a specific recipe, and lucky for me I also happened to have zucchini, green onions, and lemon on hand! Everything I needed to make this dish.

Bok Choy + Green Onion

Bok Choy + Green Onion

Look at the beautiful bok choy. It looks like a spinach-celery hybrid, but better than celery could ever be, no matter how much peanut butter you slather on it. Anyway, this meal is simple to make and Whole30 compliant. Guilt free and super tasty – a winning combination. It also comes together quickly and doesn’t leave a big mess behind.

Ingredients (serves 1):

  • 1 salmon fillet with skin
  • 2 large bok choy leaves
  • 1/2 zucchini
  • 2 green onions/scallions
  • Salt & pepper, chili flakes, to taste
  • Olive oil, ghee
  • 1/2 tsp lemon zest; juice of one wedge

Instructions:

  • Heat cast-iron skillet (or skillet of choice) over medium to medium-high heat.
  • While the skillet heats:
    • Chop the bok choy + green onion as pictured above; chop the zucchini into crescent moons.
    • Pat the skin side of the salmon filet dry with a paper towel and season with salt & pepper.
  • Once the skillet is hot, add enough olive oil and ghee to lightly coat the pan.
  • Sauté the veggies for about 5 minutes, then push to the edges of the pan to make room for the salmon. If you want a little heat, this is the time to add a dash or two of chili flakes!
  • Place salmon skin-side down in the center of the pan. Let cook for 5-6 minutes. Do not touch it or move it during this time – this is when it gets crispy!
  • Occasionally stir the veggies while the salmon cooks to ensure that they cook evenly.
  • After 5-6 minutes, flip the salmon over, reduce the heat, and cook for an additional 3 minutes. Remove from pan.
  • Sprinkle the dish with lemon zest and a squeeze of lemon juice. 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! ❤

Maximize Your Harvest With Your Freezer

Hungry Harvest

Mini Harvest + 1 sweet potato and 1 block of cheese

If you have read other posts on my blog or social media platforms, you’re probably already aware that I’m a bit obsessed with Hungry Harvest*. Chances are that you will be (or are), too.

When chatting with friends about Hungry Harvest, whether they have subscribed to HH or not, people usually say that they love the idea of HH and support their mission. However, that awesome statement usually has a big fat BUT on the end of it. They usually say something along the lines of: I love Hungry Harvest, BUT…

  • “I don’t have enough time to cook all of it up during the week. I feel like I’m still wasting food.”
  • “I’m too busy to cook a creative dinner every night and am tired of roasting veggies.”
  • “I don’t have the patience, time or creativity to meal prep every week.”

Okay, I get it. Not everyone is as pumped about cooking as I am. But lucky for you, there is something in your house that will make your Hungry Harvest life SO much easier… your freezer! There are so many ways you can use the freezer to  your advantage when using Hungry Harvest. Sure, you still have to cook SOMETIMES, but if you take the time every now and then to make some meals, sauces, etc. for your freezer, your future self will thank you.

Not only does the freezer save you time during the week month, it’s a great way to use up those extra HH veggies. You know which veggies I’m talking about, those veggies that you forgot about for a week and a half and are now looking a little sad.

*Use the link above with the code HERO5 to get $5 OFF your first HH order! Don’t know what Hungry Harvest is? Check out my post: 5 Reasons I Love Hungry Harvest #hungryharvesthero

How I maximize my Harvest with the Freezer:

Freezer Burritos: Turkey & Black Bean

Freezer Burritos: Turkey & Black Bean Filling

Turkey & Black Bean Burritos: This is my FAVORITE freezer option. It also happens to be my most popular recipe on the blog. Seriously, these burritos are so yummy. The HH veggies I typically use in this bad boy include: tomatoes, onion, garlic, zucchini/yellow squash, and sometimes spinach! I always have these burritos on hand because they are an absolute lifesaver when I don’t have time to prep a lunch or dinner.

Turkey & Black Bean Burritos have lunch and dinner covered, but don’t worry, there’s a recipe for breakfast burritos too. Sweet Potato & Bacon Breakfast Burritos are a great way to use up HH sweet potatoes and eggs!

Hidden Veggies Tomato Sauce

Hidden Veggies Tomato Sauce

Hidden Veggies Tomato Sauce is another staple in my freezer. It’s great to have on hand to use on pastas, in eggplant parmesan, etc. There are many HH veggies that you can use in this, but I typically use really sad looking veggies for this recipe. Tomatoes, onion, celery, carrot, parsnip, peppers, garlic and herbs are just a few of the options you can use in this. Here are a couple links to recipes on my blog that use this sauce:

 

Chicken and Veggie Enchiladas

Chicken and Veggie Enchiladas

Chicken + Veggie Enchiladas are great when you’re in a pinch for dinner! Simply throw it in the oven for half an hour and you’re good to go. Assembling these guys doesn’t take long, thanks to the help of rotisserie chicken. The HH veggies I like to use in these include: HH onion, spinach/kale, peppers, squash/zucchini, tomatoes.

 

Smoothie Cubes

Collard Greens Smoothie Cubes

Last but not least, Leafy Greens Smoothie Cubes! Do you ever find yourself with super sad kale, spinach or collard greens? Me too! Throw them in a blender with some water, freeze ’em and toss one or two in a smoothie. Don’t forget to add some Vital Proteins Collagen to your smoothies, too. I’m addicted to that stuff – it has my nails growing long and strong!

I challenge YOU!

These are some of my favorite ways to use the freezer to my advantage, but I challenge you to come up with some of your own tricks too! Half the fun of Hungry Harvest is figuring out what to do with it anyway. : ) If you’d like to share some ideas, comment below!

 

 

**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! <3