egg and veggie scramble

I eat scrambled eggs and a banana for breakfast nearly every morning because I know this will keep me full until lunch. Sometimes I get tired of plain ol' eggs, so I throw in some leftover veggies to mix things up a bit. This egg and veggie scramble is a simple way to change your morning egg routine. It also makes a great post workout meal!

Egg and Veggie Scramble

2 tsp coconut oil

1 small sweet potato

1 bell pepper (any color)

1 cup spinach, chopped

5-6 eggs, scrambled

1/2 tsp salt

1/4 tsp pepper

Instructions:

Grate the sweet potato and chop the pepper and spinach. In a sauté pan, heat your coconut oil over medium heat, then add all veggies. Cook for about 5 minutes. Whisk eggs in a bowl and add in salt and pepper. Add eggs to the pan and cook until eggs are done. Yum!

Serves 2-3

Smoky Beef and Bacon Chili

My sister-in-law made this chili over the holidays and it was SO good. I've never thought to put bacon in chili, but I can't see doing it any other way from here on out! I altered the original recipe a bit, but it was still super tasty.

Smoky Beef and Bacon Chili

1 1/2 lbs. ground beef

1 package bacon, chopped

3 bell peppers, any color

1 medium yellow onion

1 14 oz. can fire roasted tomatoes

1 large can whole peeled tomatoes

1 cup chicken broth

2 tbsp chili powder

1 tbsp smoked paprika

1 tbsp garlic powder

2 tsp cumin

1/2 tsp cayenne pepper (more to taste)

1 tsp sea salt

Instructions:

Chop bacon into small chunks and brown in a large pot. While the bacon is browning, chop all the veggies. Once the bacon is browned, remove it from the pot and allow it to drain on a paper towel. Remove any remaining bacon grease from the pot. Add your veggies to the pot and sauté for about 5 minutes or until soft. Add the ground beef and cook until browned. Drain off any excess fat. Add bacon back to pot and add in the fire roasted tomatoes and chicken broth. Before you add the whole tomatoes, break them up with your hand, then add all the juices from the can to the pot. You could easily sub a can of diced tomatoes. Add spices and simmer on low for a couple hours.

Yum!

hot chocolate

I realize I might be in the minority here, but I really enjoy winter. I'm usually done with it come mid January, but this time of year is pretty exciting to me. I'm a huge fan of snowstorms, as long as my loved ones are all tucked away safe in their homes. Snow equals snow day, which means sledding, which in turn equals hot chocolate! Try this easy alternative to the packets of processed sugar:

Hot Chocolate

1 tbsp honey or maple syrup

1 tsp raw cocoa (I like this brand) 

2 cups warm milk (any variety will work!)

Mix honey and cocoa together, then pour warm milk over the top. Stir and enjoy!

Serves 2

honey mustard balsamic pork chops

I tried a new recipe tonight and it turned out really tasty. I adapted this recipe by adding a little honey, although I'm sure it would be fine to leave it out, too. I marinated them for about 24 hours, which I think helped to make the pork really tender.

Honey Mustard Balsamic Pork Chops

4 pork chops

1/3 cup extra virgin olive oil

1/3 cup balsamic vinegar

2 tbsp grainy mustard

2 tbsp honey

1/2 tsp salt

In a shallow baking dish, mix all ingredients (minus chops) together with a whisk until well combined. Add pork chops and coat with marinade. Cover and marinade at least 4 hours, but overnight is probably better. Uncover and bake at 425 degrees for about 30 minutes, or until internal temp reaches 145 degrees. 

photo credit

sweet potato and spinach breakfast bake

I eat eggs, typically scrambled, for breakfast nearly every single day, but that gets old real fast. This breakfast bake can be made ahead of time and reheated for a quick, filling breakfast.

Sweet Potato and Spinach Breakfast Bake

1 lb breakfast sausage (pork, turkey or chicken)

1 large sweet potato, peeled and shredded

2 cups raw spinach, chopped

8 eggs, scrambled

1 tbsp coconut oil

1 tsp sea salt

1/2 tsp black pepper

Instructions:

Preheat over to 350 degrees. Brown sausage in a cast iron pot until no longer pink, then transfer to a plate lined with a paper towel to drain the grease. While the sausage drains, add the coconut oil to the pot and sauté sweet potato and spinach for about 3 minutes. Transfer sausage back to the pot with sweet potato and spinach and cook for another minute or so. Scramble your eggs in a bowl with salt and pepper. Add eggs on top of the sausage mixture and bake uncovered for about 20 minutes, or until eggs are just set.

Notes:

--If using precooked chicken or turkey sausage, simply chop and sauté with the sweet potatoes and spinach.

--Eliminate sausage all together for a vegetarian option.  

--If you don't have a cast iron pot, sauté sausage and veggies per instructions, then transfer to a greased baking dish and top with eggs. Baking time might need to be altered, depending on size of pan.

--I've had this cast iron pot for nearly 10 years and it is by far my most used pot or pan. You can sometimes find them on sale at places like Marshalls or TJ Maxx.

--Smash some avocado on top for an extra tasty treat!

sweet and spicy grilled chicken

I make a big batch of this chicken at the beginning of the week and keep it in the fridge for lunch and dinner in a pinch. It can be used on chicken breasts, thighs, drumsticks, or even wings. I typically do a mix of boneless, skinless breasts and thighs.

Sweet and Spicy Grilled Chicken

2 tsp smoked sea salt (find it here)

1 tsp paprika

1/2 tsp dried oregano

1/2 tsp black pepper

1/2 tsp cayenne pepper

1 tbsp olive oil

2 tbsp maple syrup

3 lbs chicken

Instructions:

Mix together dry ingredients in a large bowl, then whisk in olive oil and maple syrup. Coat chicken with marinate and refrigerate for at least 4 hours. Grill chicken over high heat for 4-5 minutes per side, depending on thickness. 

Notes:

-The smoked sea salt adds a nice flavor, but regular sea salt works just fine. 

-For less heat, cut the cayenne pepper in half, or eliminate it all together. 

-I like to pound out my chicken breasts before marinading. This helps them cook more evenly.

Recipe adapted from here

stupid easy stir fry

Sometimes I don't even want to have to think about what to make for dinner. I don't want to follow a recipe, and I want it to be done fast. Is that too much to ask? I came up with this recipe one day when I had some things sitting in my fridge that needed to be used up. I tossed them all together in a pan and BOOM, dinner was done.

Stupid Easy Stir Fry

1 package of chicken sausages (I like Applegate Organics)

1 pineapple, cut into chunks

2 cups broccoli (fresh or frozen)

1 tbsp coconut aminos

1/2 tsp sea salt

Instructions:

Cut sausages into 1/2 inch thick pieces and arrange in a pan so that the cut sides are down. This ensures they all get nice and brown. Cook for 2-3 minutes, then flip the pieces and add your other ingredients. Cover and cook for about 7 more minutes, stirring a couple times. Cook until the broccoli is tender, but not mushy.   If you use frozen broccoli, it will cook quicker, so be sure to keep an eye on it. Serve it up, drizzle with a little more aminos, and you have dinner in under 15 minutes!

Notes:

You can also swap any other veggies for the broccoli. I've tried it with red bell pepper and it's super tasty. I bet zucchini would be yummy, too. I've also used kilebasa in place of the chicken sausages. Yes, I realize these meats are somewhat processed, but sometimes convenience wins. Check the ingredient list because you can find them without all the added preservatives and nitrates. I like the Applegate brand the best, but sometimes Costco carries the Coleman Organic brand that are pretty good, too.

Coconut aminos is a great substitute for soy sauce, which typically has both gluten and soy. You can find coconut aminos at any health food stores.

Happy eating!