Start by sautéing a little coconut oil in a pan until melted and add the entire bag of broccoli slaw, sprinkle with a little kosher salt/pepp and a generous portion of cumin. Continue sautéing until the slaw starts to cook down. Then break the eggs into the pan and stir until everything is mixed well. Continue stirring until the eggs are almost cooked. Add another generous portion of ground cumin and incorporate. Last, cut pre-cooked or leftover grilled chicken into the pan (I use my kitchen shears, and cut the chicken into pieces directly into the pan), and stir until everything is well heated. The cumin gave it a wonderful flavor (I used quite a bit). Top with coconut aminos!
Last night, I found myself in the kitchen from 5:50 when I got home from work, until 9pm I am having to force myself to make the time to do this, because it makes me happy, and fuels my health and well-being. I’m realizing, it also does wonders for my mental health. I’ve been playing around with different filters on our camera too-so fun!
Anyway, I ended up with a fabulous dinner: Steamed cauliflower, Tomato Olive Avocado Smash and Lemon Parsley Eggs!
Tomato Olive Avocado Smash
1 cup cherry tomatoes
1/2 small can of sliced black olives
Juice of 1/2 a lemon
Drizzle of olive oil
Lemon Parsley Eggs
2 eggs (or however many you want)
Fresh lemon juice
I broke two eggs in a small saute pan, and let them cook over medium heat with a loose lid over top. When they were getting close to being done, I squeezed fresh lemon juice in the pan. HOLY SHMOLY. So good. I will be adding lemon to eggs more often for sure. Then I plated them and sprinkled parsley on top.
Do you have a vegetable steamer? I do! Do I steam veggies, not so much. BUT, it is perfect for eggs. No boiling water in a pan, cracking eggs, leaky whites, etc. Fill the steamer with water, put the eggs in the tray, steam for 20 minutes. Ta-da, hard boiled eggs. So easy and convenient.
I found these beautiful Orange OxHeart Heirloom tomatoes hidden on Sunday when I was picking my garden, and I wanted to use all of them before they spoiled, so I decided to bake them. My only inspiration for what to do with them was adding another striking color to the orange, so I added red (looks purple) onion.
Heirloom Tomato Bake
6 Heirloom tomatoes
1 red onion (although it looks purple)
Whole garlic cloves, sliced
Fresh squeezed lemon
I simply sliced the tomatoes and onion, and layered them in a glass 8×8 baking dish. Then I placed the sliced garlic cloves throughout, drizzled with a bit of olive oil (I’m out of macadamia), and sprinkled with kosher salt/pepp and dried thyme. I popped the dish in the oven around 400 degrees, and let them cook down until they were sizzling. I took the dish out, and squirted the juice of a fresh lemon, and a small drizzle of balsamic and put back in the oven to warm. Voila, roasted heirloom tomato bake!
I was also craving protein, but wanted something easy, so I went to eggs and ended up with egg muffins. Fun, easy, and the potential to make a million different ways, makes them even better.
10 eggs, beat in a dish
Diced red bell pepper
Diced red onion
Diced jalapeno (I used 2 small from the garden)
Mix everything together and pour into lightly greased/buttered/oiled muffin cups.
I cooked them for about 15 minutes at 400 degrees, and I think next time, they’d take even less time. They puff up really well, but cook fast. The texture was a little dry (not even dry, maybe just eggy?), so next time I think I’d add raw organic heavy cream, or butter to make them a bit more creamy. Either way, so easy 🙂