Whole30 Shakshuka

In previous whole30s, my go-to breakfast was always a beloved breakfast bowl of mine: a couple of roasted potato cubes, some fried eggs, bacon, arugula, and avocado verde. I love that breakfast bowl. But this round, I challenged myself to try and branch out a bit in the breakfast department. Enter Whole30 Shakshuka!

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I know, I know. It’s February 1st. Whole30 is over (we did it!). I’ve had this post sitting here for 10 days because life got away from me. I also have two more recipes I’m sharing that are both Whole30. Good news is they’re perfect for any upcoming Super Bowl parties!

Would it have been ideal to share these while #JanuaryWhole30 was still going on? Yes. But honestly, if I learn anything from my Whole30 rounds (and I hope you realize this too), it’s how easy it is to incorporate compliant recipes into my everyday eating habits. The point of sharing these recipes is to showcase how you don’t have to give up flavor, variety, or even aesthetics to eat clean.

If you’re still over it, don’t fret. Valentine’s day is coming up so you know I have some sweet treats coming your way. 😉

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Anyyyway, here are the details.

Whole30 Shakshuka

ingredients:

1 red bell pepper, chopped

1/2 white onion, chopped

4 garlic cloves, minced

2 tbsp olive oil

1 28 oz can of fire roasted tomatoes (make sure to check your labels)

2 tbsp mina harissa

1 tsp cumin

1/2 tsp salt

6 eggs

chopped parsley, for garnish

directions:

Heat a cast iron skillet over medium-high heat. Add the olive oil and onion, and cook for 2 minutes until onions are softened. Add the pepper and garlic cloves, cook for 4 minutes more.

Add the fire roasted tomatoes, harissa, cumin, and salt. Mix everything together and let simmer for about 10-15 minutes, until sauce has thickened.

With the back of a wooden spoon, make 6 small wells/pockets for the eggs. Crack an egg into each pocket. Cover the skillet and let sit for 5 minutes, until yolks are cooked through.

Remove from heat, garnish with parsley, and serve immediately!

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Classic Deviled Eggs

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Welcome back! My next Easter-themed recipe is, almost predictably, classic deviled eggs. Because it would be almost literally sacrilegious to not include an egg-based recipe in your Easter brunch menu.

I love deviled eggs. I honestly think that if I was dared to eat them every single day for a whole month, I could do it. Maybe more. MAYBE a whole year. But I wouldn’t want to get sick of them, so don’t take me up on that. Don’t ruin it for me.

Anyway, deviled eggs are perfect to have in your kitchen arsenal (especially during Easter) because they’re classy, tasty, and they aren’t a headache to make (are you sensing a bit of a theme here? I’m not into hard recipes right now.) 

I think they’re ideal for Easter brunch. Or any springtime get-together. Or, honestly, I made them for lunch the other day. I had spent 3 hours that morning having some dental work done, so I was starving (I don’t eat before a dentist appointment because…poor dentists) and it hurt to chew. So these were exactly what I needed.

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You might remember that last year I made a [funkier version] where I actually pickled hardboiled eggs before cutting them and making them deviled. They were V gooood. I also see a lot of recipes on the interwebz for interesting variations like “buffalo deviled eggs”. But, again, I’m craving some simplicity right now. So here we are.

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Okay, so, here’s how you do it:

Classic Deviled Eggs

1 dozen large (preferably white) eggs

water

mayonnaise 

yellow mustard

paprika

chives

Fill a large pot with water and bring to a rolling boil. Carefully place all the eggs in the pot and cook for exactly 11 minutes.

While the eggs are cooking, fill a big bowl with ice water. Once the 11 minutes are up, immediately transfer all eggs to the ice water bowl and keep in there for at least 5 minutes (more like 10).

Peel some eggs, however many you want depending on how many deviled eggs you have to make.

Cut the eggs in half length-wise and scoop out the yolks into a new bowl. Rinse the white parts and carefully pat dry with a paper towel, then set those aside.

Combine some mayonnaise and yellow mustard in the bowl with the egg yolks. Start small and mix, then gradually add more of each until you reach the taste/consistency you want. I never measure mine, so I don’t think you need to either. Make your own rules!

Fill a piping bag with the filling, and cut off the tip of the bag so it makes a medium sized hole, maybe an inch up the bag.

Pipe the filling into each of the egg whites.

Sprinkle tops with paprika and some chopped chives. Enjoy!

*bonus Easter points if you dye the hard boiled eggs before peeling them! That’s what I did, and it’s so much fun opening up the egg carton to the whole rainbow.

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Okay, wanna know something embarrassing that might make you giggle? So we all know why eggs are such a prominent symbol of Easter, right? It’s really obvious – they represent new life which coincides with the Christian story of Jesus rising from the dead. Well, a couple of years ago my friend asked me why eggs and baby animals were associated with Easter/springtime. And I said, 100% seriously and with FULL AUTHORITY, that it was because chickens only hatch eggs in the spring and other animals only have babies in the spring.

…Y’all. I’m trying to go to VET SCHOOL and I said that nonsense. I don’t even know where it came from. There was this amazing beat of silence where the two of us just let that statement sit, and then we burst into laughter because it was so clearly wrong! Sometimes I like to throw that friend a random text saying “remember when I said chickens only hatched their eggs in the spring?” because I think it’s important to stay humble. 😉

Alright, enough from me. Get cookin’! Time’s running out!

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Scrambled Sausage Breakfast Boats (Whole30!)

Other than baking projects, breakfast meals are my favorite to make/photograph. Also eat.

Breakfast is just so goooood. Can you name a bad breakfast food? I can’t! Pancakes. Waffles. Oatmeal. Parfaits. Eggs. Sausage. Bacon. Crepes. French Toast. Burritos. Quiche. Bagels! Actually…I don’t love bagels. But everything else from that list is something that I could happily eat forever. And breakfast always just looks so. damn. satisfying.

Whenever I do a whole30 (hell30, lol) I’m reminded about just how important breakfast is, too. It really sets the tone for my whole day. If I roll out of bed and don’t have a good breakfast, I’m pretty much ruined. My moods are off all day, I crave junk a lot more, and it’s just harder to make healthy decisions in general. When I actually manage to prep something for the morning I feel a helluva lot better because my blood sugar levels are so much more stable. Of course this is only true for breakfasts that have healthy fats, protein, some veggies, and good carbs. While waffles/doughnuts/muffins are some of my favorite treats for special occasion mornings, the sugar content doesn’t exactly scream “balanced meal”, ya know?

Anyway, this breakfast recipe is my own creation. It’s whole30 approved, has veggies and lots of protein, plus some good healthy fats. It’s also delicious! So I thought I’d share.

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What exactly am I looking at, you ask? You’re looking at butter lettuce “boats” that have been filled with apple chicken sausage & scrambled eggs, then topped with fresh salsa, avocado slices, and parsley.

I ate these while I relaxed in bed watching the winter premier of This is Us. That might be confusing. I have Hulu so I watch TV shows the morning after they air on cable. I actually really like this ritual. There’s something that feels so luxurious about waking up on your day off and sitting in bed with coffee/breakfast watching a new episode of TV first thing. Don’t get me wrong, I wouldn’t make a habit of it. You probably shouldn’t log screen time as the first thing you regularly do in the morning. But on your day off…you should indulge a little.

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Okay, so recipe details.

Scrambled Sausage Breakfast Boats

to make the sausage // 

2 aidells chicken & apple sausages

1 tbsp olive oil

In a non-stick skillet, heat the olive oil. slice and dice the sausages until they’re in small pieces. Cook over medium heat until browned, maybe 5 minutes. Take off the heat and set aside in a bowl.

to make the eggs //

4 large eggs

1/2 tbsp ghee (I love 4th & Heart!)

In the same non-stick skillet that you cooked the sausage (don’t wash it!) add the ghee. Crack the eggs into a bowl and whisk with a fork so they’re perfect for scrambling. Over medium heat, add the eggs to the skillet and immediately start moving them around with a spatula so they scramble and don’t fry. Do this constantly until they’re not runny…but not too dry! Remove from heat and set aside in another bowl.

to make the salsa //

1 cup of baby tomatoes

1/2 white onion

1 jalapeño, seeds and stem removed

juice of 1 lime

pinch of salt

1 tbsp fresh parsley (it’s all I had)

Add all the ingredients to a food processor and use the “chop” setting. Don’t make a puree. Just get it so that there’s no big pieces and it’s of regular salsa consistency.

to assemble the boats:

Take 4 or 5 leaves of butter lettuce. Rinse and pat dry. Fill each piece of lettuce with some sausage, some eggs, and then top with salsa. Add 2 slices of avocado to each “boat”, then sprinkle some chopped parsley on top. Done!

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