Chicken Cumin “No rice, Fried rice”

This is a take on my “no rice fried rice” that happens to be one of the simplest, and most favored dishes based on reader feedback. You can see the original recipe here: Fried Rice…with No Rice.

Chicken Cumin “No rice, Fried rice”

  • 1 bag of broccoli  slaw
  • 6 eggs
  • Coconut oil
  • Kosher salt/pepp
  • Diced plain chicken
  • Ground cumin
  • Coconut Aminos

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!DSC_0003DSC_0008

Avocado Smash and Lemon Parsley Eggs

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

  • 2 avocados
  • 1 cup cherry tomatoes
  • 1/2 small can of sliced black olives
  • Kosher salt/pepp
  • Garlic powder
  • Juice of 1/2 a lemon
  • Drizzle of olive oil

Mix. Ha.DSCN0104DSCN0128

Lemon Parsley Eggs

  • 2 eggs (or however many you want)
  • Fresh lemon juice
  • Dried parsley

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.DSCN0134

Simple, healthy, flavorful and filling!

Steaming Eggs

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.

Roasted Heirlooms and Egg Muffins!

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
  • Balsamic vinegar
  • Kosher salt/pepp/thyme

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.

Egg Muffins

  • 10 eggs, beat in a dish
  • Diced red bell pepper
  • Diced red onion
  • Diced jalapeno (I used 2 small from the garden)
  • Diced garlic
  • Fresh cilantro
  • Kosher salt/pepp

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 🙂