Clean Eating, Recipe, Whole 30

Whole 30 Curry Pecan Egg Salad

Happy Easter, friends!

When you find yourself with a dozen perfectly good hard-boiled eggs (AKA Easter Eggs), you make egg salad 😊. This was a new flavor combo that I experimented with and I LOVE IT.

You’ll need:

1 dozen hard-boiled eggs

1/2 cup W30 compliant mayo (make your own or use @primalkitchen)

1/2 cup chopped toasted pecans

1 tablespoon unsweetened almond milk

1/2-1 teaspoon curry powder (I love curry, so I used a a full teaspoon)

S+P, to taste

1 chopped green onion

Peel eggs and place in a mixing bowl. Use a fork to coarsely mash the eggs. Add the mayo, pecans, almond milk, curry powder, salt and pepper to the bowl and stir to combine. Garnish with green onions.

Note: The Instant Pot is the absolute fastest way to hard boil eggs, but when I don’t feel like getting it out, I always go with The Pioneer Woman’s method:

Easy-to-Peel Eggs

Enjoy!

breakfast, Clean Eating, Recipe, Whole 30

Whole 30 Bacon and Egg (Cauliflower) Fried Rice

I love, love, love cauliflower fried rice. I thought I had made every variation possible until I came up with this one! So easy and versatile – you can eat it for breakfast, lunch or dinner! I served it for dinner with steak and roasted broccoli then had the leftovers for breakfast the next day! Cook once, eat twice – my kinda recipe! Make it, y’all!

You’ll need:

-1 pound bacon (I like @pedersonfarms)

-3/4 cup chopped yellow onion

-2 bags frozen cauliflower rice (I like @greengiant veggie medley), steamed

-6 eggs, beaten

-4 tablespoons Coconut Aminos

-3 green onions, chopped

-Salt + Pepper, to taste

Method:

1. Heat skillet over high. Add bacon and cook until crispy. Remove bacon from pan and allow to cool on plate lined with paper towels. Once cooled, crumble.

2. While bacon cools, add onions to pan with bacon grease and cook until soft.

3. Reduce heat to medium and pour eggs into pan with onions. Use a wooden spoon to scramble eggs.

4. Fold steamed cauliflower rice and crumbled bacon in to pan.

5. Add coconut aminos and stir until cauliflower rice is coated.

6. Cook, stirring constantly, for 2 minutes then top with green onions.

7. Season with salt and pepper.

Note: Skip the cauliflower veggie medley if on a Whole 30 – use plain cauliflower rice!

breakfast, Clean Eating, Recipe, Whole 30

W30 Sweet Potato + Chorizo Frittata

Frittatas and breakfast bakes are my jam! I usually make them on Sundays then slice and store for quick and easy breakfasts during the week. Here’s one of go-to’s plus links to some of my other faves!

You’ll need:

– 2 tablespoons olive oil

– 1 pound chorizo sausage

– 2 cups sweet potatoes, shredded or finely chopped

– 1/2 cup yellow onion, diced

– 1/4 cup full-fat coconut milk or unsweetened almond milk

– 10 eggs

-1 big handful spinach, fresh

-2 Roma tomatoes, sliced

Method:

1. Preheat oven to 350.

2. Heat olive oil in a large cast iron (or oven safe) skillet over medium heat.

3. Add chorizo, sweet potatoes and onion and sauté until chorizo is fully cooked.

4. Crack eggs and whisk with milk. Season with S+P. (I like to throw this in my blender to quickly mix.)

5. Sprinkle spinach over chorizo mixture then pour egg mixture on top. Allow to cook for about 2 minutes.

6. Arrange sliced tomatoes on top.

7. Bake Frittata in the oven for 10-12 minutes or until eggs are fully cooked.

Some other meal prep breakfast favorites:

•Easy Breakfast Casserole from PaleOMG

•Buffalo Chicken Frittata from Thyme and Joy

•Enchilada Breakfast Bake

Clean Eating, Recipe, Whole 30

Whole 30 Shrimp Fried (Cauliflower) Rice

I’ve made so many cauliflower fried rice recipes over the years and I’ve finally come up with a variation that is as fast to prep as it is delicious. A win in my book 🙌🏻

You’ll need:

•1 pound wild-caught peeled + deveined raw shrimp (thawed if purchased frozen)

•1 bag frozen cauliflower rice

•1 small yellow onion, diced

•1 clove garlic, minced

•1 cup carrots, diced (I used frozen!)

•2 cups broccoli florets (fresh)

•3 eggs

•1/2 cup coconut aminos (I like @bigtreefarmsbali)

•olive oil

Method:

1- Steam cauli-rice according to package.

2- Roast broccoli (Tossed in a little olive oil, seasoned with S+P at 400 for about 15 minutes)

3- Over medium heat, sauté garlic, onion and carrots in olive oil.

4- Add in steamed cauliflower rice and allow to cook together for 2-3 minutes.

5- Push mixture to one side of the pan and crack eggs in open space. Scramble and then incorporate into rice mixture.

6- Again, push rice mixture to one side of pan and add shrimp. Cook until shrimp turns pink and then stir to incorporate into rice mixture. If cooking the shrimp in the same pan freaks you out, just sauté in another pan and then add in once fully cooked.

7- Add broccoli to the pan.

8- Pour in coconut aminos and stir until completely incorporated.

9- Taste and season with S+P as desired.

Let me know what you think!

breakfast, Clean Eating, Whole 30

Whole 30 Egg Bake

This is so good it’s worthy of a holiday breakfast, yet so easy it’s also a great weekly meal prep option! The veggies can be switched out for anything your ❤️ desires!

You’ll need:

-1 pound compliant breakfast sausage (or 1 pack of @aidells sausage, chopped into bite sized pieces)

-2 1/2 cups butternut squash, diced (sweet potatoes or white potatoes can also be used here!)

-1 yellow onion, chopped

-1 red bell pepper, chopped

-2-3 cups fresh kale, removed from stems and chopped

-10 eggs

-1/4 cup canned full-fat coconut milk (use solid part only)

-Seasoning of your choice (Today I used Traders Joe’s Everything Bagel… but garlic powder, salt and pepper are 👌🏻)

Method:

•preheat oven to 400

•line a baking sheet with parchment paper

•place squash and pepper on baking sheet. Lightly coat with olive oil, season with S+P and put in the oven for about 10 minutes.

•while veggies roast, cook sausage in a pan

•once sausage is cooked, add onion to the pan and cook until tender

•add kale to sausage/onion pan and allow to cook for a few minutes

•crack eggs and whisk in a bowl with the your seasoning and the solid parts of the coconut milk (do not use watery part)

•remove squash and peppers from oven.

•layer into a well coated 9×13 pan (I use coconut oil) in the following order: sausage/kale/onion ➡️squash/peppers ➡️egg/coconut milk

•bake approximately 20 minutes in 400 degree oven or until edges start to brown and eggs are cooked through.

I’m serving this one on Christmas morning, but I like to slice into pieces and reheat for on-the-go breakfasts when I meal prep for the week!

Note: Frozen veggies will not work well in this recipe as they will produce too much water.

Recipe, Whole 30

Meal Prep Hack: Sheet Pan Eggs in 6 Minutes

MEAL. PREP. GAME. CHANGER.  

I’ve been meal prepping since before meal prep was even a thing, and this trick may be the best I’ve seen.  Here is a new way to bulk prep eggs in under 6 minutes. Perfect when cooking for big crowds or for weekly meal prep – especially during a Whole 30!

You’ll need eggs, cooking spray (I like Primal Kitchen’s Avocado Oil) or parchment paper, and seasoning of your choice.  

Method:  Prepare your sheet pan by either lightly spraying the bottom with cooking spray or lining with parchment paper.  ( I tried both methods: cooking spray tasted a tiny bit better however parchment paper was a much easier clean up, so you decide!) 

Crack eggs (as many as you want – I’ve made up to 12!) and season with S+P or any seasoning you like (I’m currently obsessed with Trader Joe’s Everything Bagel Seasoning.) Put the eggs in a 425 degree preheated oven for 5-6 minutes. Watch closely the last two minutes to make sure the eggs are cooked to your liking!

Keep your nutrition in line and save time on busy mornings by making your eggs on Sunday.  They can be stored in an airtight container in the fridge to use throughout the week for easy protein – think breakfasts (add a side of bacon and sliced avocado) or to put on sandwiches, salads or hashes.   

We’ve made them twice now and we are hooked!  The boys love them on breakfast sandwiches, Mike adds them to pretty much every meal and I like them just the way they are!  

Here are mine from yesterday: 

I know what you’re thinking: reheated eggs don’t sound great. Of course they are best right out of the oven, but they really are good reheated in the microwave — especially knowing I’m getting a healthy protein without prep time!

I’m actually having them for breakfast this morning. Let me know if you try them!