This blogging business helps the days go by faster! Just when I've finished a days worth of meals, I'm working on stuff for later in the week.
Breakfast
Sweet potato hash with fried eggs and bacon
This was such a simple breakfast and it was even more delicious than simple. I cooked 4 pieces of bacon. Two for the hubs and two for me. After that was done, I kept the bacon grease in the pan and fried my eggs. After removing them, there was still a good bit of bacon grease left. I shredded two medium sweet potatoes (while the bacon and eggs were cooking) and threw them in greasy pan with salt and pepper. I let them cook without stirring (on medium heat) for about 2-3 minutes. Then, I flipped them over and cooked for a few more minutes. Finally, I stirred them all around and let them cook another 1-2 minutes. I like my stuff tender-crisp, but the hubs likes his veggies extra mushy. Taste them to make sure they are done to your satisfaction. I felt very satisfied with this meal this morning.
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| The hubs had scrambled eggs with tomatoes. |
I also decided to try Bulletproof coffee. It was amazing! I read about in on an email I got from Wellness Mama this morning and I just HAD to try it. WOW! I'm not sure I'll ever drink black coffee again.
I just made my coffee like I do everyday in my lovely Bodum French Press. Once it was finished, I dumped it into a single serving Ninja cup. I added a tbsp each of coconut oil and grass-fed ghee. I hit the pulse button a few time and Viola! It was fantastical! The hubs was very pleased with it as well. I love that it MAY give me more energy throughout the day. With my P90X3 Challenge Group starting tomorrow, I'll need all the energy I can get!
I just made my coffee like I do everyday in my lovely Bodum French Press. Once it was finished, I dumped it into a single serving Ninja cup. I added a tbsp each of coconut oil and grass-fed ghee. I hit the pulse button a few time and Viola! It was fantastical! The hubs was very pleased with it as well. I love that it MAY give me more energy throughout the day. With my P90X3 Challenge Group starting tomorrow, I'll need all the energy I can get!
Lunch
Meat and Spinach Muffins
I got this recipe from the cookbook Well Fed like I have so may other recipes on my blog. I think I actually made these exactly as the recipe says for once. They were delicious. The 1/2 tsp. cayenne pepper may be a bit much if you don't like spicy food. It really gave it quite a KICK.
3 16oz. bags of frozen spinach; defrosted, 1/2 tbsp, coconut oil, 1/2 medium onion; diced, 1.5 lbs. grass-fed ground beef, 2 cloves garlic; minced, 1/2 tsp. salt, 1/4 tsp. ground black pepper, 1/2 tsp. ground cayenne pepper, and 3 large eggs.
Preheat oven to 375 F. Squeeze ALL excess water from the frozen spinach. If you don't, you'll regret it and your muffins will not turn out right. Squeeze baby, squeeze!
Heat the coconut oil on medium heat and throw the onions in to cook for about 5 minutes. Throw meat in the pan and chop it up so there are no large chunks. Add the garlic, salt, and both ground peppers to the meat and onions. Cook together until the meat is no longer pink. Remove pan from heat and allow to cool for 15-20 minutes.
Scramble the 3 raw eggs and add them to the cooled mixture. I used the Kitchen Aid, but feel free to use your hands to get it combined REALLY well.
I used my Pampered Chef muffin stone for this, so I didn't use paper liners. If you don't have a stone, use the liners or they will stick to your muffin tin. Take handfuls (seriously, this is what worked best for me) of the mixture and fill up the muffin cups.
Bake for 40 minutes until the tops are lightly brown.
I made these a few days ago and froze them. They reheated wonderfully. Be sure to cool them COMPLETELY before throwing them in a freezer bag.
Meat and Spinach Muffins
I got this recipe from the cookbook Well Fed like I have so may other recipes on my blog. I think I actually made these exactly as the recipe says for once. They were delicious. The 1/2 tsp. cayenne pepper may be a bit much if you don't like spicy food. It really gave it quite a KICK.
3 16oz. bags of frozen spinach; defrosted, 1/2 tbsp, coconut oil, 1/2 medium onion; diced, 1.5 lbs. grass-fed ground beef, 2 cloves garlic; minced, 1/2 tsp. salt, 1/4 tsp. ground black pepper, 1/2 tsp. ground cayenne pepper, and 3 large eggs.
Preheat oven to 375 F. Squeeze ALL excess water from the frozen spinach. If you don't, you'll regret it and your muffins will not turn out right. Squeeze baby, squeeze!
Heat the coconut oil on medium heat and throw the onions in to cook for about 5 minutes. Throw meat in the pan and chop it up so there are no large chunks. Add the garlic, salt, and both ground peppers to the meat and onions. Cook together until the meat is no longer pink. Remove pan from heat and allow to cool for 15-20 minutes.
Scramble the 3 raw eggs and add them to the cooled mixture. I used the Kitchen Aid, but feel free to use your hands to get it combined REALLY well.
I used my Pampered Chef muffin stone for this, so I didn't use paper liners. If you don't have a stone, use the liners or they will stick to your muffin tin. Take handfuls (seriously, this is what worked best for me) of the mixture and fill up the muffin cups.
Bake for 40 minutes until the tops are lightly brown.
I made these a few days ago and froze them. They reheated wonderfully. Be sure to cool them COMPLETELY before throwing them in a freezer bag.
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| We ate these with 1/4 of a delicious red bell pepper on the side. |
Dinner
Paleo Chicken Fajitas
This recipe is SO simple. I love the fresh peppers and organic chicken together. This is a great leftover dish for lunches as well. I made this just for the hubs and I because the kiddos were gone for the weekend, but would have made MUCH more if they were here.
3 organic, free range chicken breasts, 2 green bell peppers, 1 red bell pepper, 1/2 large yellow onion, and paleo fajita seasoning to taste.
Slice chicken, bell peppers and onions. Be careful not to cross-contaminate. Saute chicken in coconut oil or EVOO oil. While chicken is cooking, sprinkle liberally with some of that homemade fajita seasoning. When chicken is no longer pink inside, take it out of the pan and set it aside. Add a little more EVOO and throw the peppers and onions in there. Sprinkle again with fajita seasoning. We chose to eat our "fajitas" without a wrap of any kind, but lettuce or kale would be tasty. Top it off with a few slices of tomato and avocado, and you've got yourself one easy, delicious Whole 30 meal!
Paleo Chicken Fajitas
This recipe is SO simple. I love the fresh peppers and organic chicken together. This is a great leftover dish for lunches as well. I made this just for the hubs and I because the kiddos were gone for the weekend, but would have made MUCH more if they were here.
3 organic, free range chicken breasts, 2 green bell peppers, 1 red bell pepper, 1/2 large yellow onion, and paleo fajita seasoning to taste.
Slice chicken, bell peppers and onions. Be careful not to cross-contaminate. Saute chicken in coconut oil or EVOO oil. While chicken is cooking, sprinkle liberally with some of that homemade fajita seasoning. When chicken is no longer pink inside, take it out of the pan and set it aside. Add a little more EVOO and throw the peppers and onions in there. Sprinkle again with fajita seasoning. We chose to eat our "fajitas" without a wrap of any kind, but lettuce or kale would be tasty. Top it off with a few slices of tomato and avocado, and you've got yourself one easy, delicious Whole 30 meal!
This was all so juicy and tender. I find myself needing salt in a lot of these recipes lately, but maybe it's just me...
I'm SO ready for P90X3 tomorrow! I feel like I have a good nutrition thing going on and it's a great time to add that intense fitness. Here's to hoping that I still feel that way tomorrow. Haha!
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