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! ❤

5 Staples That Got Me Through My Whole30

Melissa Hartwig (the mastermind behind the Whole30 lifestyle) states in the Whole30 resources that many things in life are hard, and that of those many things, Whole30 is not hard. Sure, the loss of loved ones, disease, losing a job, etc. are all hard things we may face in life. But I’m here to tell you: Whole30 is hard too. I’m not saying it’s up in the ranks with the most difficult things in life, but it is most certainly challenging.

Though many of my recipes have been inspired by Whole30 and Paleo lifestyles for quite some time, I have only recently completed my first Whole30. It was difficult, and often times annoying, but I did indeed see some amazing changes in my body and have learned some great lessons about myself. In this blog post, I’m sharing some of the simple staples that I had available or prepared at all times. These staples = life for me on my Whole30, and I hope that they make your round of Whole30 that much easier, too. But first, for those of you who are knew to Whole30:

 

What the heck is a Whole30?

Whole30 is not a diet or weight-loss plan. Whole30 is essentially a dietary reset that challenges you to eliminate processed or altered foods and only consume whole foods for thirty days. The program has a ton of rules that I’m not going to include in this post. I will, however, point you in the direction of some resources if you’d like to learn more:

The Whole30 masterminds have quite a few books available for purchase (click the images above to shop on Amazon). These books are a GREAT resource for Whole30 rules, tips, and recipes. The Whole30 website also offers many free resources that are super helpful.

These resources are great! Although, many of the recipes they include here are on the complicated side. They are delicious, but do require several ingredients and often also require a lot of your time. During my Whole30, I found cooking breakfast, lunch, and dinner every day for 30 days to be exhausting and overwhelming. So along the way I started to implement some simple and easy staple recipes/ingredients into my routine.

 

Staple 1: FRITTATAS

Breakfast is one of my favorite meals of the day, but on Whole30, it’s tough to whip up a compliant breakfast when you’re in a hurry. My work-week breakfast staple quickly became frittatas. They are easy to make and one batch will last you several days. Simply store in the fridge until you need it, and the reheat at work (or home) when you’re ready to eat! Here are some of my favorite frittata recipes (pictured above, omit cheese if listed in recipe):

STAPLE 2: COCONUT MILK

Coffee is a Whole30 compliant beverage, but cream and sugar are not compliant add-ins. This is a big problem for some people, but I’m happy to say that I’ve found a life-long replacement for cream (I’ve never been a sugar in my coffee person) in my coffee: coconut milk. Not the boxed kind you find stored next to the almond milk in the refrigerator isle, though. I’m talking about full fat canned coconut milk. It is thick, creamy, slightly sweet and so so delicious in my coffee (frothed along with my collagen peptides of course).

Not only is it delicious, it’s a healthy fat that will help keep you full throughout the morning. Canned coconut milk is not created equally though, as some brands are not compliant due to extra additives. Pictures of some compliant brands are included below, click them to shop:

       

STAPLE 3: CHICKEN SALAD

Cranberry Nut Chicken Salad

Cranberry Nut Chicken Salad

Whole30 recommends eating leftovers from dinner for breakfast or lunch the next day. That advice is great in theory, but not so much in practice (for me at least). My boyfriend and I did Whole30 together, and by the time we each ate our fill of our meal, there was almost never any leftovers to save for later. Our giant dinners always nearly disappeared, as if by magic, no matter how much “extra” we thought we we had made.

My solution to the lack of leftovers issue was chicken salad! Make a big batch at the start of the week, and eat it on the days that you run out of leftovers. My favorite recipe is Cranberry Nut Chicken Salad. It does call for cranberries, though, so make sure you’re using berries that are compliant. If you can’t find compliant cranberries, try substituting grapes or diced apples, or switching to Super Crunch Chicken Salad instead.

STAPLE 4: SMOKED SALMON

Smoked salmon was an absolute live saver during my Whole30. It’s not only decadent, but it requires no cooking! A compliant protein (fish) that doesn’t need to be cooked! Hallelujah. A no-cook, no-prep meal is a real treat on Whole30. Add it to a salad for lunch or dinner, or serve it along side some eggs and an avocado for breakfast. A little squeeze of lemon and a shake of Everything But The Bagel seasoning is all it needs. Smoked salmon is in the same boat as coconut milk, though. You’ll definitely need to read your labels to make sure there isn’t any added sugar. The images below are examples of some compliant brands.

 

STAPLE 5: HARD BOILED EGGS

I had never had a hard boiled egg until doing the Whole30. I always thought they looked and smelled gross, so I never even though to try one. I’m not sure what encouraged me to start cooking them during my round of Whole30, but boy am I glad I did! They are delicious. During Whole30, I’d whip up nearly a dozen at a time, and save them to use in breakfasts and lunches, and as emergency snacks. The pictures above are examples of how I’d incorporate hard boiled eggs into simple and easy meals. A sprinkle of salt, pepper and Everything But The Bagel seasoning or cayenne pepper is my favorite topping. If you’re new to cooking boiled eggs, here’s how I do it: Perfect Almost-Hard Boiled Eggs.

YOU CAN DO IT!

A round of Whole30 is hard. You are forced to live without foods that are deeply engrained in your diet, but it is worth it. You will learn so much about yourself and your body. If there’s anything else I can help you with, please let me know in the comments below!

 

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! ❤

Mediterranean Lemon Pepper Dressing

Mediterranean Lemon Pepper Dressing

Mediterranean Lemon Pepper Dressing

If you’re anything like me, this simple Mediterranean Lemon Pepper Dressing recipe will come in handy all. the. time. I almost always forget to check my fridge for salad dressing until AFTER I’ve made a salad. It’s a rookie mistake, but I never learn. Luckily, this simple recipe contains just 4 simple ingredients and can be put together in minutes. Phew! A total salad saver. Homemade salad dressings are also cheaper and way healthier than most store-bought options, which is great if you’re on a Whole30 or are just trying to eat healthier in general.

In the last week, I’ve used this dressing on a spinach salad, a cold green bean salad, and even on a beautiful filet of mahi-mahi! The possibilities with this are endless. All you need is olive oil or avocado oil, fresh lemon juice, Mediterranean salt, fresh cracked pepper, and a whisk or frother. Each image below is a link for the ingredient on Amazon. I highly recommend purchasing a frother. It’s the BEST tool EVER. I use it nearly every day in my morning coffee or matcha, and it’s handy for other tasks (like mixing salad dressing), too!

Mediterranean Lemon Pepper Dressing

Mediterranean Lemon Pepper Dressing

The frother I mentioned above is my secret to making this a “creamy” dressing. The fast whisking motion of the frother slightly emulsifies the oil and lemon juice, giving it a think and frothy texture. Okay let’s learn how to make this dressing!

Mediterranean Lemon Pepper Dressing

A quick and healthy everyday dressing

  • 3/4 cup olive oil (extra virgin)
  • 1/4 cup lemon juice
  • 1 tsp Mediterranean pink salt
  • 1 tsp pepper
  1. ADD all ingredients into a jar.

  2. MIX ingredients together using frother, whisk, or blender.

  • Use this dressing on anything and everything! Your taste buds will thank you for this light and refreshing option. 
  • This dressing can be stored in the fridge for at least a week.
  • Separation is likely to occur. Simply shake the jar or use the frother to re-emulsify the dressing. 

**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! ❤

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! ❤

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! ❤

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! ❤

     

    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.

    img_1769

    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! ❤

    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! ❤