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Savory BLT Breakfast

15 Jul

I made this breakfast for myself and my husband last weekend. It was a great alternative to the basic bacon and egg breakfast that we often eat. It was savory and hearty with lots of flavor. Here’s what you’ll need for it:

Ingredients:

6 slices of bacon

2 cups of baby spinach

1/2 cup of cherry tomatoes, halved

4 large eggs

1 avocado, sliced

Directions:

1. Heat a large skillet and add the bacon. Set aside a couple of tablespoons of the oil from the pan to use to fry the eggs.

2. Fry the eggs in a separate pan using the oil from the cooked bacon.

3. Meanwhile, add the spinach and tomatoes to the bacon and cook for a few minutes until spinach is wilted.

4. Plate the eggs. Top with the bacon, spinach, tomatoes and avocado slices.

5. Enjoy!

Paleo BLT Breakfast

I found this recipe on PaleoPlan. We really enjoyed it, and I hope you do too!

heartsig

Linking Up with: Jen from Pink When and Jessica from All She Cooks

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Happy Happenings and a 4th of July Recap

5 Jul

How was your holiday yesterday? Ours was nice. We hung out with family and went to the pool for a bit. I tried out a new recipe for a Paleo coconut cream pie. I added berries to make it festive. It was pretty good even though I totally forgot to make the whipped cream topping. Whoopsies! Haha. Oh well,maybe next time I will add that layer instead of the berries. 😉 Here’s the recipe if you want to try it. It was pretty easy to make and tasted great! The only thing I regret is only getting one piece.

Paleo Coconut Cream Pie from Eat Nap Play

Passed out after a long day

This is what happened after our long day away from home. Little Mr. didn’t want to nap at his Auntie’s house, so he passed out on the way home. He’s so cute when he’s sleeping!

Paleo BLT Breakfast

Here’s another yummy recipe that I recently tried. It’s called the BLT breakfast. It was a nice rendition to the traditional bacon and eggs breakfast.

SLDesigns necklace

I’m excited to have won another Instagram giveaway for a beautiful necklace. This necklace is from SLDesigns. Their jewelry is unique and one of a kind. I’ve already added a few pieces to my Christmas list. It’s not too early, right? I think they may be having another giveaway soon, so be sure to follow them on Instagram if you’d like to win!

Make Your Own Coconut Water

I’m thrilled that Kellie from Nest of Posies featured my coconut water recipe on her blog recently. She added berries and took awesome pictures. Check out her post here. And here is my original post with the recipe.

Cheers! Wine and a wine barrel plant stand

Ahh, it’s time to relax and enjoy the weekend. It was great having yesterday off, but I was thinking it was Monday all day today. My days are all mixed up! So glad to have a couple more days off to unwind.  Cheers to the weekend!

How was your week and your 4th of July?

heartsig

What I Ate-A Week’s Worth of Healthy Dinners

2 Jul

Last week was a tough week for me. The days were long, daunting, and stressful. Little Mr. woke up 2-3 times each night (teething is no fun for anyone!) and work was nightmarish. Through the stressful week, I found therapy in cooking. I cooked dinner every night this week (and Hubby helped most nights). I found most of the recipes online at Paleo Plan. I do not eat a strictly Paleo diet, but I’d say I am “practically Paleo”. The exceptions are that I eat rice, beans, and gluten free bread on occasion. I do enjoy Paleo recipes, and I found many yummy ones on this site. Here’s the meals I made this past week:

Monday: Mediterranean Chicken with Artichoke Quinoa Salad

Mediterranean Chicken-Capers, Tomatoes, Kalamata Olives

Mediterranean Chicken with Artichoke Quinoa

Tuesday: Italian sausage links with brown rice, black beans and a spinach salad

Spinach Salad with Strawberries, Tomato, Avocado, and Mushrooms by Eat Nap Play

Wednesday: Lime-Cilantro Pork and Sauteed Veggies with Lemon and Basil

Lime Cilantro Pork with Lemon Basil Veggies by Eat Nap Play

Thursday: Cilantro Turkey Burgers on a lettuce “bun” topped with avocado and red onion with sweet potato fries

Cilantro Turkey Burgers

Healthy Burger Toppings

Simple Sweet Potato Fries from Eat Nap Play

Friday: Spaghetti squash with Turkey Vegetable Meatballs and Vodka Sauce

Spaghetti Squash with Turkey Vegetable Meatballs by Eat Nap Play

My favorite of all these meals were the Cilantro Turkey Burgers. They were very flavorful and juicy. We will definitely be adding this meal to our arsenal. The Mediterranean Chicken is great too and really simple to make. I hope these recipes give you some healthy dinner options to try. Leave a comment and let me know how you like them. Enjoy!

heartsig

Linking up with:
pinkwhenlinkup

Artichoke Quinoa Salad Recipe

30 Jun

A friend of mine recently introduced me to this delicious quinoa recipe. I’ve cooked quinoa a couple of times before, and honestly, it just wasn’t that good. We still had a big bag of it in the pantry, so I was excited to find a decent recipe to use it in. With the fresh flavors of lemon an parsley, this dish is perfect for summer!

Here’s what you’ll need…

Ingredients: 

1 tbsp olive oil

1/4 cup yellow onion, diced

1 teaspoon dry thyme (or 1/2 teaspoon fresh thyme)

1  6 oz. jar marinated and quartered artichoke hearts

1 cup chicken broth

1/2 cup quinoa

1 cup fresh parsley, chopped

2 tablespoons lemon juice

Here’s what you’ll need to do…

Directions:

1. Add oil and onions to a medium pan and sautee over medium-high heat until softened. Add artichokes and cook for another 2-3 minutes.

2. Add the chicken broth and quinoa to the pan. Cover and simmer for 20 mins. (liquid should be fully absorbed)

3. Remove from heat. Add parsley and lemon juice. Mix well and enjoy.

I hope you enjoy this recipe. We paired it with Mediterranean Chicken for a full meal. I’d love to hear what you think of it if you try it, so leave a comment and let me know. Enjoy!

heartsig

This recipe was inspired by My Recipes.

Mediterranean Chicken Recipe

29 Jun

We have cooked Mediterranean Chicken twice now, and we love it! It has lots of fresh flavors that work well together. It is simple and there are only a few ingredients needed, so if you’re short on time, this is a perfect healthy and quick meal that can be prepared in about half an hour. We enjoyed it with a side of Artichoke Quinoa Salad. So good!

Here’s what you’ll need:

Ingredients:

4 boneless, skinless chicken breasts

olive oil

sea salt and pepper, to taste

1/2 cup cherry tomatoes, halved

20 Kalamata olives, pitted and halved

3 tablespoons capers

Mediterranean Chicken-Capers, Tomatoes, Kalamata Olives

Directions:

1. Rub olive oil on both sides of each chicken breast and season with sea salt and pepper. Grill for about 6 minutes on each side.

2. In a medium sized bowl, combine 2 tsp. olive oil, tomatoes, olives and capers.

3. Plate the chicken breasts and spoon the tomato mixture over the chicken.

4. Enjoy!

Mediterranean Chicken with Artichoke Quinoa Salad

Mediterranean Chicken with Artichoke Quinoa Salad

This is one of our new favorite ways to make chicken. It changes things up a bit, and I just love the flavors of the olives and capers. Yum! Hope you like it too! Write a comment to share your favorite way to cook chicken. I’m always looking for more recipes to try!

heartsig

This recipe was inspired by Paleo Plan.

Linking up with Jen from Pink When

PinkWhen

Beef and Broccoli Recipe

19 Jun

I want to share a new recipe with you guys. My hubby and I have made this twice now. It’s super simple and really yummy. We made it gluten-free, but you don’t have to.

Here’s the things you will need:

  • 1 lb. of beef cubes
  • 3 tablespoons of almond flour
  • 1/2 cup water + 2 tablespoons water
  • 2 tablespoons olive oil
  • 1/2 teaspoon minced garlic or garlic powder
  • 2 bunches of broccoli
  • 1 small onion, cut into chunks
  • 1/3 cup of tamari (gluten-free soy sauce)
  • 1 teaspoon grated (or ground) ginger
  • 1 cup brown rice

A few substitutions and side notes: I think this dish would be good with chicken too, but then it would have to be called chicken and broccoli. 😉 I haven’t tried it yet though, so let me know how it turns out if you use chicken. If you prefer, you can use corn starch instead of almond flour. I used brown rice flour the first time, but I liked the almond flour a lot better. You can use regular soy sauce if you want. I won’t judge. 😉 And, for the rice, we use this stuff. It’s a brown rice and quinoa blend. It’s organic, and it only takes 90 seconds in the microwave. Love it! We buy it at Costco all the time.

Directions:

1. Mix 2 tablespoons almond flour, garlic, and 2 tablespoons of water in a bowl until smooth.

2. Add beef to bowl and coat with flour mixture.

3. In a wok or pan, stir fry beef in one tablespoon of oil until desired tenderness is reached. Set aside in a separate container and keep warm.

4. Stir fry broccoli and onion in remaining oil (1 tablespoon) for ~5 minutes.

5. Return beef to pan.

6. Mix 1/2 cup of water, remaining almond flour (1 tablespoon), tamari and ginger in a small bowl until smooth. Add to pan.

7. Cook over medium heat for two minutes.

8. Serve over rice and enjoy.

gluten-free, dinner, meal, beef, broccoli

recipe, beef, broccoli, gluten-free, dinner, meal

Let me know what you think about this recipe. I am going to add it to our go-to meals because it’s quick and there’s always leftovers for lunch. That’s a plus because then I don’t have to worry about making my lunch to bring to work the next day. What are some of your favorite go-to meals?

heartsig

Mango Salsa Recipe

22 May

My husband and I recently found a new recipe to make…mango salsa! It is my new favorite. We make a large batch so we have enough to snack on with chips, enough to put on top of grilled chicken for dinner, and enough for the next day’s lunches. It is simple and yummy. By now you know that’s what I’m all about! 😉

Here’s the ingredients list:

  • 2 mangoes, peeled and chopped
  • 2 tomatoes, chopped
  • 1 sweet yellow pepper, seeded and chopped
  • 2 serrano peppers (with seeds), chopped
  • juice from 2 limes
  • 3 green onions, chopped
  • 1/4 cup cilantro, chopped

mango salsa

Directions:

Option 1: Add all ingredients to a food processor or blender and blend together.

Option 2: If you prefer a more chunky salsa, chop the ingredients by hand and mix together.

Enjoy with chips, atop grilled chicken, or as a topping on fish tacos.

Recipe inspired by food.com

mango salsa and chips

I really wish we still had some of this left. We will have to make it again next week! Let me know if you like it as much as we do!

heartsig

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