Whole30 Baby Greens Bacon & Eggs Breakfast...

2018-01-05, 8:50 AMMenu planning and recipe sharing - Plan to Eat

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Amount Per ServingCalories: 367Fat: 26 gCholesterol: 183 mgSodium: 461 mgSugar: 5 gCarbohydrate: 21 gFiber: 11 gProtein: 17 g

Whole30 Baby Greens Bacon & Eggs Breakfast Plate

Planned for Breakfast on Sunday, January 7, 2018

Source: paleoglutenfree.com

Cook 10 min

Total 10 min

Yields 2 serving originally 2 serving

Serving: 2

A healthy and happy way to start your morning! Whole30 breakfast plate with babygreens, bacon, eggs, and fresh raspberry dressing. Paleo, gluten free, and spring fresh!

Ingredients

2 cups baby kale

2 cups baby arugula

1 green onion (chopped small)

1-2 tablespoons fresh mint leaves1⁄2 cup fresh raspberries

1 tablespoon white wine vinegar

3 tablespoons avocado oil

3 tableposons water

8 small fresh mint leaves

2 boiled eggs

4 pieces cooked bacon (or bacon bits)

1 small avocado1⁄4 cup fresh raspberries

Directions

Toss the greens together. Then plate.

Combine all the ingredients for the dressing in a blender and combine until completely smooth.

Top the greens with boiled eggs, bacon (or bacon bits), fresh avo, and raspberries.


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Course: Soup

Amount Per ServingCalories: 199Fat: 7.7gCholesterol: 50mgSodium: 707mgSugar: 3.8gCarbohydrate: 10.2gFiber: 3gProtein: 22g

Chicken Detox Soup

Planned for Lunch on Sunday, January 7, 2018

Source: www.aspicyperspective.com

Prep 20 min

Cook 35 min

Total 55 min

Yields 8-12 bowls originally 8-12 bowls

Serving: 12

Best Ever Chicken Detox Soup Recipe loaded with lean chicken breast, vegetables andrich herby broth! Adapted for Perfect Weight America, a healthy cleanse for the wholefamily.

Ingredients

1 1⁄2 pounds boneless skinless chicken breast

2 quarts chicken broth

1 large onion peeled and chopped

3 cups broccoli florets

2 1⁄2 cups sliced carrots

2 cups chopped celery

1 1⁄2 cups frozen peas1⁄4 cup chopped parsley

3-4 garlic cloves minced

3 tablespoons grated ginger or fresh shredded

2 tablespoons olive oil

1 tablespoon apple cider vinegar1⁄4 - 1⁄2 teaspoon crushed red pepper1⁄4 teaspoon ground turmeric

Salt and pepper

Directions

Set a large sauce pot over medium heat. Add the olive oil, chopped onions, celery, ginger, and garlic. Saute for 5-6 minutes to soften.Then add the chicken breasts, broth, carrots, apple cider vinegar, crushed red pepper, turmeric and 1 teaspoon sea salt.

Bring to a boil, lower the heat, and simmer for 20+ minutes, until the chicken breasts are cooked through. Then remove the chickenwith tongs and set them on a cutting board to cool.

Add the broccoli, peas, and parsley to the pot. Continue to simmer to soften the broccoli. Meanwhile, shred the chicken breasts withtwo forks, and stir it back into the soup. Once the broccoli is tender, taste, then salt and pepper as needed. Serve warm.



Course: Side Dishes


Sausage Pizza Twice Baked Sweet Potatoes {Paleo &Whole30}

Planned for Supper on Sunday, January 7, 2018

Source: www.paleorunningmomma.com

Prep 10 min

Cook 1 hr 30 min

Total 1 hr 40 min

Yields 4 servings originally 4 servings

Serving: 4

The ultimate Paleo twice baked sweet potatoes with an addicting sausage pizzafilling! Do the first baking ahead of time and have these ready in 30 minutes. Whole30compliant and kid friendly!

Ingredients

4 small/ med sweet potatoes3⁄4 lb sweet Italian sausage (or breakfast sausage - no sugar added for Whole30! )

2 tsp olive oil or other cooking fat1⁄3 cup chopped sun-dried tomatoes (softened in hot water and drained prior toadding)1⁄2 small onion (chopped)

3-4 garlic cloves (chopped)

Large pinch (or more crushed red pepper flakes)

Salt to taste

1 and 1/2 tsp dried Italian seasoning (or your favorite)

Directions

First, bake your sweet potatoes (you can do this ahead of time during meal prep):

Heat your oven to 400 degrees, coat your sweet potatoes lightly with coconut oil or bacon fat, sprinkled with salt if desired. Bake on afoil lined sheet 1 to 1.5 hours until totally soft on the inside**

Preheat your oven to 400 degrees (to prep for second baking)

Heat a large skillet over med heat and add 2 tsp cooking fat. Crumble the sausage into the skillet and sprinkle with red pepper flakes,stir and cook until the sausage begins to brown.

Add the onions to the skillet, stir and cook until translucent, then add the garlic, sundried tomatoes and Italian seasoning. Continue tocook until the mixture is soft and toasty (about 2 minutes) then remove from heat.

Cut each baked sweet potato in half, then scoop out inside (leaving a very thin layer), then mix with cooked sausage pizza mixture.Add salt to taste.



Scoop the sweet potato/sausage mixture back into baked potato skins (the more filling the better!) and bake in the preheated ovenfor 15-20 minutes until browned on top and skin starts to crisp. Serve hot and enjoy!



Course: Desserts

Amount Per ServingCalories: 255Fat: 18 gSodium: 17 mgSugar: 10 gCarbohydrate: 22 gFiber: 8 gProtein: 3 g

4 Ingredient Berry Vegan Smoothie Bowl

Planned for Breakfast on Monday, January 8, 2018


Cook 5 min

Total 5 min


Serving: 2

This fresh and vibrant smoothie bowl is dairy free, vegan, and paleo. Made with freshseasonal blackberries and three other simple ingredients. Topped with fresh summerfruits, this healthy breakfast bowl is a fantastic 5 minute recipe for any day.

Ingredients

2 cups blackberries (frozen)

1 1⁄2 cup coconut milk- Buy Here (or almond milk)

1⁄2 cup full fat coconut milk- Buy Here

1 1⁄2 teaspoon vanilla extract- Buy Here

few drops stevia liquid- Buy Here (to taste)1⁄2 cup strawberries (fresh)

1⁄2 cup blueberries (fresh or frozen)

1 tablespoon cacao nibs- Buy Here

Directions

Combine all of the ingredients for the smoothie in a blender and blend until completely smooth.

Top your smoothie with fresh fruit to your taste.



Course: Breakfast

Bacon Avocado Ranch Egg Muffins {Paleo & Whole 30compliant}

Planned for Breakfast on Monday, January 8, 2018

Source: www.thepinningmama.com

Serving: 1

Ingredients

3 cups egg whites or 12 whole eggs, scrambled

2 large avocados diced

6 strips bacon cooked crispy

3 tsp dry ranch mix {Whole30 compliant if desired}

Directions

Preheat oven to 350F and spray muffin tin generously with oil or cooking spray, or use cupcake liners.

Place about a tablespoon of diced avocado in the bottom of each muffin cup (about 1/6 avocado.)

Crumble the bacon into pieces and put about 1/2 a slice of crumbles on top of the avocado in each cup, then sprinkle 1/4 teaspoon ofranch seasoning over the top of each one.

If using prepackaged egg whites pour the eggs in each up almost to the top, it will be about 1/4 cup in each muffin cup. If you areusing whole eggs, use one egg per cup and scramble them, then pour the scrambled eggs into each cup. It should come close to thetop of the cup.

Bake for 22-30 minutes or until the eggs are baked through.

Enjoy!



Course: Soup

Amount Per ServingCalories: 199Fat: 7.7gCholesterol: 50mgSodium: 707mgSugar: 3.8gCarbohydrate: 10.2gFiber: 3gProtein: 22g

Chicken Detox Soup

Planned for Lunch on Monday, January 8, 2018

Source: www.aspicyperspective.com

Prep 20 min

Cook 35 min

Total 55 min

Yields 8-12 bowls originally 8-12 bowls

Serving: 12

Best Ever Chicken Detox Soup Recipe loaded with lean chicken breast, vegetables andrich herby broth! Adapted for Perfect Weight America, a healthy cleanse for the wholefamily.

Ingredients

1 1⁄2 pounds boneless skinless chicken breast

2 quarts chicken broth

1 large onion peeled and chopped

3 cups broccoli florets

2 1⁄2 cups sliced carrots

2 cups chopped celery

1 1⁄2 cups frozen peas1⁄4 cup chopped parsley

3-4 garlic cloves minced

3 tablespoons grated ginger or fresh shredded

2 tablespoons olive oil

1 tablespoon apple cider vinegar1⁄4 - 1⁄2 teaspoon crushed red pepper1⁄4 teaspoon ground turmeric

Salt and pepper

Directions

Set a large sauce pot over medium heat. Add the olive oil, chopped onions, celery, ginger, and garlic. Saute for 5-6 minutes to soften.Then add the chicken breasts, broth, carrots, apple cider vinegar, crushed red pepper, turmeric and 1 teaspoon sea salt.

Bring to a boil, lower the heat, and simmer for 20+ minutes, until the chicken breasts are cooked through. Then remove the chickenwith tongs and set them on a cutting board to cool.

Add the broccoli, peas, and parsley to the pot. Continue to simmer to soften the broccoli. Meanwhile, shred the chicken breasts withtwo forks, and stir it back into the soup. Once the broccoli is tender, taste, then salt and pepper as needed. Serve warm.



Course: Main Course


Asian Whole30 Noodle Bowl

Planned for Supper on Monday, January 8, 2018


Prep 10 min

Cook 5 min

Total 15 min


Serving: 4

192 calorie whole30 balsamic glazed asian zucchini noodles! Super easy whole30 andpaleo meal. A healthy dinner recipe for the whole family! Kid friendly noodles with atempting asian sauce.

Ingredients

3 medium zucchini squash

3 medium yellow summer squash

1 tablespoon sesame oil1⁄4 cup coconut aminos

2-4 tablespoons maple syrup depending on personal sugar content desired (or homemade date syrup for whole30)1⁄4 cup balsamic vinegar

Frank's Hot sauce (to taste)1⁄4 cup cold water (mixed with arrowroot flour)

1 tablespoon arrowroot flour

2 tablespoons black sesame seeds1⁄4 cup green onions (chopped)

1⁄4 cup fresh cilantro leaves (minced)

poached egg (optional)

Directions

Begin by preparing your noodles with a spiralizer (read post to see which one I recommend).

Heat a large fry pan over medium/high heat on the stove. Fry the noodles with 1 tablespoon sesame seed oil for about 3-4 minutesuntil softened. Then remove from the heat and set aside. Drain excess liquid.

Prepare the sauce by incorporating the balsamic vinegar, maple syrup, coconut aminos, and hot sauce together in small sauce panover medium heat on the stove.

In a small cup mix the cold water and arrowroot flour together into a liquidy paste.

Bring the sauce to a simmer then stir continuously while pouring in the arrowroot and cold water mixture.



Continue to cook and stir the sauce (keeping it at a simmer) for a few minutes until the sauce thickens. Then take off the heat andpour over noodles.

Top off with sesame seeds, chopped cilantro, chopped green onions, and a poached egg, if desired.



Course: Beverages

Healthy 4 Ingredient Mixed Berry Smoothie

Planned for Breakfast on Tuesday, January 9, 2018

Source: thebigmansworld.com

Prep 1 min

Cook 2 min

Total 3 min

Serving: 1

A thick, creamy and filling mixed berry breakfast smoothie using just four ingredientsand naturally sweetened! Easy, quick and extremely satisfying, this mixed berrysmoothie is packed with protein, fiber, and fruit, and is naturally paleo, vegan, glutenfree, dairy free and whole30 friendly!

Ingredients

1 cup frozen mixed berries1⁄2 - 3⁄4 cup dairy free milk of choice*

1-2 T cashew butter (can substitute for any nut or seed butter of choice)

1 T chia seeds

1 frozen banana (optional)

Directions

Add all ingredients into the blender and blend until desired consistency- For a thicker, ice cream like smoothie, blend less. Ifsmoothie is too thick, add more milk of choice.



Course: Main Course

Chipotle Pulled Pork Lettuce Wraps with Avocado Aioli

Planned for Supper on Tuesday, January 9, 2018

Source: fashionablefoods.com

Prep 15 min

Total 15 min

Serving: 1

A fun recipe that uses my slow cooker chipotle pulled pork! Stuff the pork into lettucewraps, top with sliced avocado and drizzle with the most delicious aioli. {This recipe isdairy-free, gluten-free, Paleo, and Whole30}

Ingredients

1⁄2 Avocado

2 Tablespoons Paleo Mayonnaise*

1 Lime juiced

1 Clove Garlic finely minced

Salt & Pepper to taste

Water for thinning if necessary

1 Head Iceburg or Butter Lettuce, broken apart into lettuce cups

2 Cups Slow Cooker Chipotle Pulled Pork warmed

1 Avocado sliced

Lime Wedges and Cilantro for garnishing

Directions

Mash the avocado and then whisk in the mayo, lime juice, garlic, salt, and pepper. If the aioli needs to be thinner, add a little bit ofwater until you can drizzle it easily.

Pile the pork into the lettuce cups, top with sliced avocado, drizzle with the aioli and top with cilantro and lime.



Course: Main Course

Slow Cooker Chipotle Pulled Pork {Whole30}

Planned for Supper on Tuesday, January 9, 2018

Source: fashionablefoods.com

Prep 10 min

Cook 8 hr

Total 20 hr 10 min

Serving: 1

The easiest pulled pork you’ll ever make! This slow cooker chipotle pulled pork takes little effort, but it’s full of flavor and can beused in a multitude of ways.

Ingredients

1 Small Onion peeled and cut into chunks

3 Cloves Garlic peeled

1 Tablespoon Extra Light Olive Oil1⁄2 Orange juiced

2 Limes juiced

3 Teaspoons Chipotle Pepper Powder

2 Teaspoons Paprika

1 Teaspoon Cumin

1 Teaspoon Oregano

1 Teaspoon Salt1⁄2 Teaspoon Black Pepper

1 (3-4 lb.) Pork Loin*1⁄4 Cup Chicken Broth

Directions

Combine the onion, garlic, olive oil, orange juice, lime juice, and spices in a mini food processor. Pulse until mostly smooth.

Place the pork loin into a gallon zip-top bag and cover with marinade. Make sure the pork is coated well. Refrigerate the porkovernight.

In the morning, place the pork along with marinade into the slow cooker and pour in the chicken broth.

Cook the pork for 8 hours on low, or until you can easily shred it with a fork.



Fat Burning Green Smoothie (Gluten-Free, Vegan, Paleo)

Planned for Breakfast on Wednesday, January 10, 2018

Source: northsouthblonde.com

Serving: 1

Ingredients

2 handfuls baby spinach

1 ripe banana

1 cup almond milk

1 cup frozen pineapple chunks1⁄2 tsp ginger

1 tbsp chia seeds

Directions

Place all of the ingredients into a blender. Pulse until smooth.

If smoothie is too thick, add water. If too thin, add ice.

Serve and garnish with a sprinkle of chia seeds, optional.



Course: Breakfast


Whole30 Thai Breakfast Bowl

Planned for Lunch on Wednesday, January 10, 2018

Source: themovementmenu.com

Cook 10 min

Total 10 min

Yields 6 originally 6

Serving: 6

Ingredients

2 1⁄2 cups shredded kale leaves

2 1⁄2 cups shredded Napa cabbage

1 1⁄2 cups blackberries

1 bell pepper (chopped)

4-5 carrots (shredded)1⁄2 cup mint or cilantro, (chopped)

2⁄3 cup raw cashews (toasted or roasted cashews)

14 ounces canned coconut milk1⁄4 cup cashew butter

1 tablespoon yellow curry powder

3 cloves garlic

1 lime (juiced)

1 1⁄2 teaspoons garlic chili paste

1 teaspoon sea salt

Directions

Place the dressing ingredients into a high-speed blender. Blend on high, about 30 seconds, until smooth and creamy throughout.

Add salad ingredients to a large bowl and toss with as much dressing as you'd like. Add a little bit it at a time. Serve right away!



Course: Main Course


Creamy Whole30 Avocado Pesto Noodles

Planned for Supper on Wednesday, January 10, 2018


Prep 10 min

Cook 25 min

Total 35 min


Serving: 4

These creamy avocado pesto noodles made with zucchini squash are to die for! So richand yet light (somehow) at the same time. This veggie packed bowl and fantasticWhole 30 compliant meal.

Ingredients

2 large zucchini

1 large avocado1⁄2 cup fresh basil

3 tablespoons lemon juice

3 tablespoons pine nuts

3 cloves garlic

2 tablespoons olive oil1⁄2 teaspoon sea salt

fresh cracked pepper (to taste)

Directions

Using a spirailizer make your zucchini noodles (zoodles).

Prepare a steamer and steam noodles for 25 minutes over medium heat on the stove.

For the creamy sauce, combine the rest of the ingredients in the food processor and blend until completely smooth.

Once the noodles are cooked, transfer them to a bowl of ice water for about 3-5 minutes until they are chilled (you can opt out thisstep if you prefer a warm dish).

Gently stir the creamy sauce into noodles and serve.



Course: Salad

Paleo Whole30 Chicken Salad

Planned for Snacks on Wednesday, January 10, 2018

Source: www.jaysbakingmecrazy.com

Serving: 1

Ingredients

2 pounds chicken cooked and chopped into bite size pieces (about 5 cups)

1 cup sliced red grapes

1 green apple diced1⁄3 cup chopped green onion2⁄3 -1 cup paleo mayo1⁄2 teaspoon salt1⁄2 teaspoon pepper

Directions

In a large bowl, stir all ingredients together. Start with 2/3 cup mayo and add more as needed. Every mayo is a little different. I usedthe full cup for mine.

Stir until evenly mixed and store in fridge.

Serve over lettuce or out of a bowl.



Course: Breakfast

Whole30 Sweet Potato Protein Breakfast Bowl

Planned for Breakfast on Thursday, January 11, 2018

Source: www.fitmittenkitchen.com


Serving: 1

A Whole30 breakfast bowl packed with protein, complex carbs and healthy fats. Useyour choice of protein for a vegan-friendly option.

Ingredients

1 small sweet potato pre-baked

1 serving protein powder*

1 small banana sliced1⁄4 cup raspberries1⁄4 cup blueberries

cacao nibs

chia seeds

hemp hearts

favorite nut/seed butter

Directions

Flesh out sweet potato if not done already. In a small bowl, mash sweet potato with fork. Stir in protein powder until combined.

Layer in banana slices, raspberries, and blueberries. Top with additional desired toppings and dig in! You can enjoy this bowl warm orcold, your choice!



Course: Soup


Slowcooker Carrot-Ginger Soup & What I'm Eating on Whole30

Planned for Lunch on Thursday, January 11, 2018

Source: www.youshouldcraft.com

Prep 10 min

Cook 8 hr

Total 8 hr 10 min

Yields 8 2-cup servings originally 8 2-cup servings

Serving: 2

This smooth and creamy slowcooker carrot soup has fresh ginger and a light, summerytaste.

Ingredients

3 pounds carrots peeled and cut into 1-inch chunks

2 medium onions chopped

2 apples peeled and chopped

8 cups broth1⁄4 cup fresh ginger zest

1 lemon juice of

zest 1 lemon

1 sprig fresh thyme

1 cup full fat coconut milk

black pepper grinding of1⁄2 tsp. kosher salt

Directions

Put all ingredients into a six-quart crock pot.

Cover and cook for 8 hours on low or 4 hours on high.

Blend until smooth using an immersion blender, or blend in batches in a standard blender.

Serve with a sprig of thyme and enjoy!



Course: Main Course


Paleo Fish Taco Bowls

Planned for Supper on Thursday, January 11, 2018

Source: themovementmenu.com

Prep 10 min

Cook 10 min

Total 20 min


Serving: 4

These Paleo Fish Taco Bowls are such a well balanced meal! They are filled withdelicious pan fried barramundi, aka The Sustainable Seabass® fillets, lots of veggies,cauliflower rice, and topped off with a creamy cashew chipotle sauce! Sign me up forthis quick and easy, nutritious, and delicious meal please!

Ingredients

24 ounces barramundi (FIND HERE!)

2 teaspoons chili powder

1 tablespoon lime juice

1 tablespoon avocado oil1⁄2 teaspoon cumin1⁄2 teaspoon onion powder1⁄2 teaspoon garlic powder1⁄2 teaspoon sea salt

black pepper (to taste)

1 cup raw cashews (soaked (see notes))

1 tablespoon nutritional yeast

1 1⁄2 tablespoons lime juice1⁄4 cup bone broth- Find Here!1⁄4 cup filtered water

1 tablespoon coconut oil

1 1⁄2 teaspoons garlic powder

1 teaspoon chili powder

1 teaspoon onion powder

cauliflower rice (cooked)

mixed greens or lettuce

sliced avocado (for topping)

cherry tomatoes (for topping)

lime wedges (for topping)



green onions (for topping)

sliced jalapenos (for topping)

black pepper (to taste)

Directions

*Make the sauce first, as the cashews need time to be prepared!*

Soak cashews in boiling water for 2 hours. Drain and rinse well with cold water. Let drain thoroughly.

Add cashews and the rest of the ingredients to a high speed blender. Blend on high speed until it looks smooth and creamy.Depending on what type of blender you have, you may need to scrape down the sides a few times.

Rinse sea bass fillets with cold water and pat dry very well. Set to rest on a cutting board.

Combine the rest of the fish ingredients in a small bowl and whisk to combine. Using a brush or your hands, cover the filets evenlywith the marinade.

Heat a large frying pan on medium heat for 1 minute. Add oil and cook both filets for about 3 minutes on the first side and 2 minutesafter flipping them over. You will notice they are flaky when touched with a fork. Remove the pan from the heat and set aside.

Layer some leafy greens or lettuce leaves in a bowl with cooked cauliflower rice. Top off with fish filets and desired toppings. Serveright away.



Course: Main Course


Easy Grain Free Cinnamon Date Granola

Planned for Breakfast on Friday, January 12, 2018


Prep 5 min

Cook 20 min

Total 25 min


Serving: 4

Easy grain free and paleo cinnamon date granola. Made with toasty coconut and nuttyinfusions and cinnamon spice. Sweetened with pure medjool dates. Made in minutes!

Ingredients

1⁄2 cup coconut shreds1⁄2 cup pecan pieces1⁄2 cup whole raw almonds1⁄2 cup date syrup

2 teaspoons golden milled flax meal

2 teaspoons coconut oil

1 teaspoon ground cinnamon1⁄2 teaspoon vanilla extract (optional)

1⁄4 teaspoon sea salt

optional: chopped date pieces

Directions

Preheat oven to 300F. Line a baking sheet with parchment paper.

In a food processor pulse the almonds into small pieces. Then add in the rest of the ingredients and pulse until it reaches yourdesired consistency (you can make it more crunchy or smooth depending on how you like it). Once the granola is pulsed add inchopped date pieces if you want.

Spread granola out on a baking sheet lined with parchment paper. Bake on 300F for about 20 minutes or until golden.



Course: Main Course


Creamy Whole30 Bacon Garlic Spaghetti Squash

Planned for Supper on Friday, January 12, 2018


Prep 15 min

Cook 8 min

Total 23 min


Serving: 4

Easy whole30 creamy bacon garlic spaghetti squash bake. Paleo, healthy, and easy tomake! Get ready to dig into some serious delicious and healthy eats!!

Ingredients

3-4 cups cooked spaghetti squash (cut spaghetti squash in half and lay in pan with1" water cook on 350F for about 1 hr until soft. )

8 pieces cooked bacon (chopped in pieces or bacon bits)

1 1⁄2 cups steamed broccoli

1 cup full fat coconut milk

1 medium egg

1 teaspoon sea salt (or to taste)

1 teaspoon garlic powder

fresh ground pepper (to taste)

Directions

In a saucepan whisk together all the ingredients for the cream sauce.

Heat the sauce on the stove over medium heat. Continue whisking the sauce while it cooks for about 5-8 minutes until it thickens.

In a casserole dish, add the steamed broccoli and bacon to the cooked spaghetti squash. Then pour the cream sauce over thecasserole. Heat in the oven on 400F until warm or save for later.



Course: Breakfast

Whole 30 Breakfast Burrito

Planned for Breakfast on Saturday, January 13, 2018

Source: cookingwithcurls.com

Prep 5 min

Cook 5 min

Total 10 min


Serving: 1

This Whole 30 Breakfast Burrito is a delicious gluten-free, dairy-free, and guilt-freeway to start your day, mid-day meal or even dinner!

Ingredients

2 Large eggs

2 Tablespoons water (or cashewmilk)1⁄4 teaspoon finely chopped green onions

sea salt and pepper (to taste)

1 romain lettuce leaf (whole chopped, or shredded)1⁄2 Roma tomato (diced)

1-2 Slices Whole 30 compliant bacon (cooked)

fresh avocado slices

Whole 30 compliant salsa

clarified butter (for cooking)

Directions

Whip the eggs and water together in a small bowl. Season with salt and pepper and mix in the green onions. Set aside.

Heat clarified butter in a non-stick frying pan {mine still sticks} over medium-high heat.

Pour in the eggs and allow to cook without touching until they start to set.

Gently lift up the edge of the egg and tilt the pan to fill in the void with the uncooked eggs. Continue moving around the sides of thepan until the egg is set.

Slide the egg back and forth from front to back to loosen, use your spatula if necessary, and flip the whole egg over in the pan.

Continue cooking until egg is cooked through.

Slide egg out onto a plate. Top with lettuce, bacon, tomato, and avocado.

Fold the edges of the egg toward the center and secure with toothpicks, if desired.

Top with salsa and serve.



Course: Salad

Cobb Salad Recipe

Planned for Lunch on Saturday, January 13, 2018

Source: healyeatsreal.com

Prep 10 min

Cook 25 min

Total 35 min

Yields 2 Servings originally 2 Servings

Serving: 2

Ingredients

2 heads romaine lettuce1⁄2 cup cherry tomatoes

1 avocado

3 pastured eggs

5 slices pastured bacon

1 boneless skinless pastured chicken breast

1 tbsp extra virgin olive oil1⁄2 tsp sea salt1⁄2 tsp pepper1⁄2 tsp garlic powder1⁄2 tsp paprika

2 tbsp extra virgin olive oil

2 tbsp balsamic vinegar1⁄2 tsp sea salt1⁄2 tsp pepper

Directions

Combine all dressing ingredients in a small jar and cover with an air-tight lid. Shake the jar until all ingredients are mixed. Shake thejar before using the dressing.

Start by brining the chicken--this will make it moist and juicy. To brine it, fill a bowl with lukewarm water and stir in about 1tablespoon of sea salt until it is dissolved. Place the chicken in the bowl of salt water for 15 minutes.

While the chicken is brining. Pre-heat the oven to 425°. Once the chicken is done brining, remove it from the water and pat it dry witha paper towel. Place it in a pyrex baking dish and brush with olive oil. Sprinkle the salt, pepper, garlic powder and paprika over thechicken breast and rub it in.

Place in the oven and bake for about 15-20 minutes or until the breast reaches an internal temperature of 160-170°. Once youremove the chicken from the oven, allow it to rest for a minimum of 15 minutes before cutting it.



Place the strips into a large cast iron pan, then turn the heat to low medium. Allow the bacon to cook, flipping every few minutes foreven cooking. Once the bacon has browned evenly and has crisped up a bit it is about done. The bacon will continue to cook slightlyafter removing it from the pan so remove it just before it reaches your favorite level of doneness. Place it on a paper towel to catchthe drippings.

Once the bacon has cooled, transfer it to a cutting board and chop it into small bits and set aside.

Place the eggs into pot and fill to cover the eggs with cold water. Add a dash of salt and a dash of vinegar. Turn the heat to high andallow the water to come to a boil. Once the water reaches a boil, turn off the heat and remove the pot from the burner. Cover the potand let sit for about 10-15 minutes. Then drain the hot water from the pan and rinse eggs with cold water. Once the eggs havesufficiently cooled, peel them, then chop them and set aside.

To assemble the cobb salad start by washing and chopping the romaine lettuce and patting it dry. Place the lettuce in a bowl. Chopthe avocado, chicken and tomatoes into bite sized pieces. Arrange all of the chopped toppings into rows over the romaine lettuce.Drizzle the dressing over the salad and serve!



Course: Main Course


One-Pan Balsamic Chicken Veggie Bake

Planned for Supper on Saturday, January 13, 2018

Source: therealfoodrds.com

Prep 20 min

Cook 25 min

Total 45 min


Serving: 4

Ingredients

1 1⁄4 lbs. boneless skinless chicken breast tenders or thighs (if large, cut in half )

1 head broccoli chopped into pieces (about 4 cups)

3 medium carrots peeled and cut into skinny sticks (about 1 ½ cups)**

2 cups button mushrooms halved if large

1 small red onion diced1⁄2 cup cherry or grape tomatoes

1⁄3 cup balsamic vinegar1⁄4 cup avocado or olive oil

4 garlic cloves finely minced

3-4 tbsp. fresh basil finely chopped + additional for topping

1 tsp. fresh thyme (1/2 tsp. dried)1⁄2 tsp sea salt1⁄4 tsp pepper

Directions

Preheat oven to 400℉. Line a baking sheet with parchment paper.

Combine balsamic vinegar, oil, garlic, basil, thyme, salt and pepper. Whisk to make sauce.

Place chicken in zip-lock bag with about ⅓ cup of the balsamic sauce. Toss and move chicken breast around to coat. Set in fridge(may marinate for longer period of time if you wish).

Meanwhile, chop veggies. **for more tender carrots, cut into skinny sticks. If you like carrots with a little crunch, cut them to the sizeas shown in photos.

Place veggies, EXCEPT for tomatoes, on the sheet pan. Pour remaining balsamic sauce over veggies and toss veggies to coat. Makesure all pieces are coated.

Remove chicken from zip-lock bag, move veggies around to make spaces for the chicken. Place chicken on pan.



Transfer pan to the oven and bake for 10 minutes. After 10 minutes, remove from oven and add tomatoes and toss veggies. Place backinto the oven.

Bake for an additional 5-10 minutes or until chicken is cooked through. This will depend on the thickness of the chicken. Forexample, tenders or small chicken breasts (as shown in photos) will need to bake for 5-7 additional minutes. To ensure chicken isdone, you could also use a meat thermometer. Once thermometer reaches 165℉, remove pan from oven.

Top with chopped fresh basil. Serve and enjoy!

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