Breakfast Plates

I remembered to take photos of breakfast a few days ago.

 Scrambled eggs and bacon with avocado and tomatoes. Sliced strawberries.

Sprinkled fresh lime juice over the vegetables and strawberries.  I love limes!

Bacon and fried eggs with a sectioned Cara Cara orange

So happy!

So happy!

I finally got my copy of one of the new Whole30 books from amazon. I hope it won't take too long for the other.  I even paid for shipping!! Never again....

I can't wait to sit and read!!!  Hopefully, I'll learn something new.

Chicken Soup

I was so hungry for soup the other day. So I made some!!  It's been very cold here, which is unusual. Homemade soup always tastes so much better than the stuff out of a can.  I didn't have any bones to make my own stock so I used store bought.

Everything I used to make this soup I bought at Aldi except for the seasonings and the chicken stock. I had a HUGE shopping trip to BJS the other week.

 I chopped up some vegetables and let them soften.

Then I added 4 frozen chicken tenderloins.

I thought that I needed something else so I added some thin slices of butternut squash.

Cover the chicken with chicken broth.

I bought this at BJs. I had a coupon!!  No sugar added.

Here's my delicious soup.  I made enough for 3 bowls.

Chicken Soup

2 T of your favorite oil

1 carrot, peeled and sliced into coins

1 celery rib, chopped

1/2 medium onion, chopped

A few chunks of butternut squash, sliced thin and julienned

4 chicken tenderloins

2 hard boiled eggs, sliced

Salt and Pepper

1/2 teaspoon chervil - I use Penzey's

2 cups chicken stock

In a medium sized saucepan, sauté the vegetables using medium heat, until they have softened. Add a bit of salt to help them. Then add the chicken and cover it with the chicken stock. Season with salt and pepper. Add the chervil. Cover and simmer (on low)until the chicken is cooked, about 15 minutes. Take the tenderloins out and slice them. Add the chicken back into the pot. Add the sliced hard boiled eggs and enjoy!

Bacon Egg Scramble with Spinach

I'm starting Whole30 tomorrow. I need a jump start into eating clean again. I am waiting for the new books from amazon. They take FOREVER!!
I found a lot of recipes and information on the internet. Here's a great article - How to Prepare for a Whole30 from 40Aprons.

Bacon Egg Scramble with Spinach

1 whole egg
2 egg whites (I don't care for a lot of yolk.)
2 strips of approved bacon, chopped  (I used Applegate.)
Handful of raw spinach
1/2 T KerryGold butter
Pink Himalayan Salt and Fresh Ground Pepper
Two Shakes of Sunny Paris Seasoning

1. Put the bacon in the pan and cook until almost done.

2. While the bacon is cooking, add the eggs to a bowl and scramble. When the bacon is almost done, add the butter, then the spinach.

3. When it wilts, add the eggs, pepper and Sunny Paris.

4. Cook until it's finished the way you like it!

5. Sprinkle with the salt. Enjoy! I am obsessed with this breakfast. It's so good.

Butternut Squash Pasta Sauce from NoblePig!

I found this post for Butternut Squash Pasta Sauce on the Noble Pig.  Skip the pasta and pour it over some cauliflower!

Butternut-Squash Pasta Sauce
1-1/2 pounds butternut squash, cubed
1 Tablespoon extra-virgin olive oil
7 garlic cloves, peel on
3/4 teaspoon dried sage
1/2 cup whole milk
1/2 cup heavy cream
coarse salt and ground pepper
Toppings such as fresh sage and bacon are optional

Click here for the recipe.....

Be sure to check out Noblepig.com....it's got some fantastic recipes, especially if you are not a follower of Paleo/Primal.

Roasted Vegetables

 I saw a recipe somewhere for roasted mushrooms.  Yum, I thought to myself.  I could not get it out of my head. So I bought two packs of baby bella mushrooms and a pack of asparagus at Aldi.  Their produce is so much cheaper and fresher than my local grocery store.  The carrots were from the frozen section at Trader Joe's. My husband raved about this dish!

Ingredients:
2 packs of baby bella mushrooms, halved or quartered, depending on size - stems removed
1 pack of asparagus, trimmed and cut into 1 inch pieces
1 cup carrots
1/3 c oil, whatever you kind choose
1/2 t oregano or Italian seasoning
1/4 t granulated garlic
salt & pepper to taste


Mix the oil and seasonings together.
Cut and cut the vegetables.  Add to large bowl.
Pour flavored oil onto vegetables.
Put onto to foil or parchment covered baking sheet.

Roast in the oven @400 F for 25- 30 minutes.  When the carrots are soft, it is ready.

Serves: 4 as a side dish OR 1-2 as a main dish.

Pineapple Cake

My daughter had accidentally opened a can of crushed pineapple.  I did not want it to spoil so I made this cake.  Boy, did I get lucky with this recipe!! It tasted so good.


Pineapple Cake

Ingredients:
1/2 c butter (1 stick) or coconut oil/vegetable shortening
1/2 c sugar or dry sweetener of your choice
2 eggs
1 tsp vanilla
3/4 c almond flour/meal, packed
1/2 c tapioca flour
1/4 c coconut flour
1/2 T baking powder
1/2 t salt
3/4 -1 cup canned crushed pineapple

Mix first 4 ingredients together.  Mix dry ingredients and add to the liquid mixture.  Then add pineapple.
Bake in 9x9" greased pan or equivalent at 350F for 35-40 minutes until edges are brown and crispy.