Bear with me…I know pizza is not to be messed with, BUT I still really enjoy the flavors of pizza without the impending delayed blood sugar spike from the crust, and the overall gross feeling I get when I eat any grain in general. Years ago Seth introduced me to his favorite kind of pizza – pepperoni and banana (pepperoncini) pepper, YUM. The spiciness of the pepperoni with the vinegary-ness of the peppers is a perfect match! Last Thursday I was craving eggs, but with some different flavor. I happened to have uncured pepperoni and banana peppers, with a few other ingredients so I decided to make a pepperoni pizza egg scramble – really easy and tasty!
Pepperoni Pizza Egg Scramble
1/4 cup mild banana peppers, cut into pieces (I would’ve added more, but that’s all I had)
1/2 cup uncured pepperoni, cut into pieces
1/4 cup sun dried tomatoes, cut into pieces
Garlic goat cheese
2 TBSP ghee
Melt ghee in a saute pan and break eggs, scrambling. Add cut up pepperoni, banana peppers and sun dried tomatoes (I find it easiest to use kitchen shears and just cut right into the pan). Continue sauteing until eggs are cooked and all other ingredients are warm. Season with salt, pepper and top with dollops of garlic goat cheese.
Created a new recipe last night in the kitchen completely by accident using up ingredients I had on hand and needed to be used. Lately we’ve been craving Thai and curry flavors for the warmth, comfort and health benefits they provide so I decided to use the package of ground chicken I had in the fridge and create something with curry. I ended up creating a chicken curry bowl that I will definitely make again! It was very quick, hearty and flavorful.
Coconut Curry Chicken Celery Bowl
1 lb ground chicken
1 1/2 TBSP curry powder
2 TBSP minced garlic
2 medium yellow onions, diced
1 package sliced baby bella mushrooms
1 1/2 cups chopped celery
Saute the onion and garlic in a saute pan in a little bit of avocado oil on medium heat, once the onions are almost transparent turn to low heat to keep warm. Meanwhile, brown the ground chicken with the curry powder in a separate pan in a little bit of avocado oil so it doesn’t stick and burn. Try to mince the chicken as small as you can with a spatula (makes for a nicer texture while eating). Once the chicken is browned reduce to low heat to keep warm. Turn the vegetables back up to medium heat and add the mushrooms and a drizzle of avocado oil, sauteing until mushrooms start to soften and then add the celery. Season with salt and pepper. Toss for about 10 minutes to make sure the mushrooms are cooked but not mushy and the celery is thoroughly heated through.
Put the curry chicken in a bowl, and top with the vegetable mixture (as much as you want with both!). Top with coconut milk and coconut aminos. Stir to coat and enjoy!
Side note: I initially didn’t add the coconut milk and aminos, was just going to eat the bowl as is. Still plenty of flavor, but my husband said it seemed like it needed a sauce…and like always, I had a half a can of opened coconut milk in the fridge that needed to be used so I warmed it up, dumped some on, sprinkled with coconut aminos and voila!
I don’t know that I necessarily consider this a “recipe” in part because it was easy and I just randomly threw it together. However, a lot of individuals have reached out recently wanting to know simply “what I eat,” and it’s rarely far from elaborate or difficult. So, here’s what I had for dinner last night, which rocked my socks off.
Keep in mind, most of my dinners are either from food I cooked and/or prepped over the weekend – to easily last me throughout the week, OR, leftovers and random things I throw together from items I have on hand, like this. Also, I don’t typically measure when I make things like this (I estimated to give you a baseline), so feel free to change the ratios or add more/less of an ingredient per your personal preference (my own personal preference is to add a shit-ton of cilantro)!
Chipotle Chicken Lettuce Wraps
2 avocados, diced
1/4 cup diced red onion
Fresh juice of 1/2 a lime
Handful of cilantro (probably a loosely packed 1/4 cup)
1 1/2 cups finely diced chicken (again, I used leftover crock-pot roasted chicken I have on hand)
1 1/2 TBSP Sir Kensington’s Chipotle Mayo
3 romaine lettuce leaves (for wrapping)
Mix all ingredients except for the romaine lettuce leaves, well. Spoon the mixture into the 3 romaine leaves, wrap, and eat. I had a little leftover, but was full with 3 wraps. Also, I feel like a key component of good lettuce wraps, is finely diced chicken 🙂 This could easily be replicated in a larger quantity, too.
This meal was inspired by several things: 1) My obsession with reuben sandwiches, 2) this amazing post a friend of mine shared: The Un-deli: 10 Over-the-Top Breadless Sandwiches, 3) The fact that I cannot commit to buying Thousand Island dressing, 4) I don’t really do gluten-free bread, and last 4) The store was out of corned beef (what?), so pastrami.
And now…I’m kind of becoming obsessed with different wrap options…large collard green leaves have got to be the easiest wrap ever, not to mention, nutrient powerhouse. Fill them with whatever you want!
Collard Pastrami Wraps
1 collard green
Sir Kensington’s sriracha mayo
TJs raw sauerkraut
Diced red onion
1 thinly sliced kosher dill pickle
Wash collard leaf and pat dry, then layer the remaining ingredients in the order above on the leaf. Wrap and eat.
Holy shizz! I made a second, and therefore probably had about 5,000% of my daily value of vitamins K and A, oh!