“The moment you feel like you have to prove your worth to someone is the moment you absolutely and utterly have to walk away.”— Alyssia Harris
(Reblogged from sexandsambuca)
How delicious are these?! Do you need a quick and healthy breakfast that you can make in a big batch for you or your Family? Well, then breakfast is served! These nutritious Whole 30 and paleo approves bacon wrapped eggs have a lovely crunch and plenty of healthy fats and protein to keep your hunger at bay and keep you making healthy food choices!
Ingredients:
• 9 eggs
• ¼ cup full fat coconut milk from a can
• 8 slices bacon chopped roughly*
• 1 med sweet potato peeled and shredded (1 and ½ - 2 cups shredded)
• ½ tsp onion powder
• ¼ tsp smoked paprika
• sea salt and black pepper if desired
Instructions
1 Preheat oven to 400 degrees and prepare a 12 cup non-stick muffin pan by lightly greasing with coconut oil
2 In a large heavy skillet over high heat, cook the chopped bacon, stirring to evenly cook, until brown and crisp. Remove with a slotted spoon to drain on paper towels and set aside.
3 Lower the heat and drain a small amount of the bacon fat if you need to, but leave enough to cook the shredded sweet potatoes.
4 Add the sweet potatoes to the pan and sprinkle with a pinch of sea salt, then stir and fry them until browned and soft, about 2-3 minutes, then remove from heat.
5 In a separate bowl, whisk together the eggs, coconut milk, onion powder, smoked paprika, and a pinch of salt and pepper
6 In the muffin pan, layer the cooked shredded sweet potatoes, bacon, and top with the egg mixture. Repeat to make 12 egg muffins.
7 Bake in the preheated oven for 10-15 minutes or until set and just beginning to turn light brown.
8 Serve right away or store covered in the refrigerator for easy on-the-go breakfasts!
BakingWithBooks Does Whole30 - Chicken Meatballs with Zoodles in Butternut Squash Marinara
Ingredients
1 lb ground chicken
1 handful baby spinach, rinsed and dried, finely chopped
2 cloves garlic, minced
Seasoning blend: 1 tbsp Italian seasoning, 1 tbsp granulated onion, 1 tsp whole fennel seeds, 1 tsp black pepper, 1-2 tsp kosher salt, pinch red pepper flakes
1 tbsp light olive oil + more for warming zoodles
¼ cup - 1/3 cup butternut squash marinara (from this recipe)
1 zucchini, spiralized using a vegetable spiralizer
1 roma tomato, optional
Directions
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper or aluminum foil (parchment paper is recommended)
In a large bowl, combine the ground chicken with all ingredients, seasoning as generously as you’d prefer.
Form the meat into balls and place on the baking sheet. (you should be able to get 12 medium meatballs or 6-9 larger ones)
Bake in the oven until the internal temperature of the meatballs registers 150 degrees Fahrenheit
In a pan, heat the olive oil over medium high heat. Add in the butternut squash marinara. If you find it too thick, allow it to completely warm and adjust the consistency using water. Add in your zoodles and tomatoes and warm through for about 1-2 minutes.
Once your meatballs are done, toss them in with the marinara and plate your dish.
This make a great meal prep dish (and can be made vegetarian or vegan by omitting the meatballs).
Enjoy!
Spicy Chicken & Sweet Potato Bowl
protein packed and freaking delicious.
Ingredients
2 lbs chicken breast, cut into chunks
2 medium sweet potatoes, peeled and cut into chunks
Seasoning blend: granulated onion, granulated garlic, ground ginger, Hawaiian lava salt, Mexican oregano, cumin, sweet paprika, black pepper, crushed red pepper, and chili powder.
Bowl ingredients of your choice. I used purple cabbage, sweet peppers, Roma tomatoes, avocados, cilantro, lime, and Whole30 compliant taco sauce or salsa of your choice.
Safflower or coconut oil for cooking.
Directions
Par-cook your potatoes for about 5 minutes in the microwave until they are fork tender. When ready, crisp in a pan with a small amount of oil. Use some of your seasoning blend to season the potatoes.
Heat oil over medium heat. Once hot enough, cook chicken chunks and season liberally. As a matter of preference, you can cook the chicken in the sauce or just add it at the end.
Once potatoes and chicken are both done, assemble bowl however you’d like.
Enjoy!
Salmon with Blistered Tomatoes
Hey! I have missed all of you so much. Though I’m not returning with a full start to finish recipe, I did some cooking, and I definitely waned to share with all of you – especially since I brought my camera out. I also wanted to let all of you know that I regularly update my instagram. My profile is bakingwithbooks.
Ingredients
1.5 lb skin-on salmon cut into three portions
Seasoning blend for salmon: kosher salt, black pepper, Herbs de Provence, smoked paprika, hot paprika
One pint mixed (orange and red) cherry tomatoes, rinsed and stems removed
Olive oil
½ large shallot, sliced or roughly chopped
2 cloves garlic, roughly chopped
Fresh parsley, roughly chopped
Kosher salt and pepper
Strawberry balsamic dressing (found at Whole Foods)
Directions
In a large cast iron skillet over medium heat, drizzle a fair amount of olive oil and add in the shallots and garlic and let them sweat and infuse into the oil.
After about 1 minute, add in the tomatoes, season generously with salt and pepper and allow them to blister for about 3 minutes.
Remove tomatoes to a bowl.
Add a little more olive oil to the pan and place the salmon skin-side down into the pan, searing for about 2 minutes.
Flip and continue cooking for about 4-5 minutes.
Add back in the tomatoes and add in a small amount of strawberry balsamic.
Remove from heat when salmon is finished (should be moist and still slightly pink).
Serve while hot.
Enjoy!
Tortilleras, Guadalajara.- 1919
