Tag Archives: whole30

Chicken Sausage, Spaghetti Squash Egg Muffins | Paleo, Whole30

I’ve seen so many variations of eggs in a muffin tin. The possibilities are almost endless! I saw a version of this recipe posted on the @Whole30Recipes page on Instagram by @dollyessfit, although I couldn’t find it on her website, Unapologetically Living, but there are a lot of other yummy recipes there.

I changed it a little, but basically stuck to what she did, and these were amazing! And better yet. I had breakfast every day for a week, and Maya asked for them for lunch too!

She also helped with almost every step. She’s totally getting into cooking with me and wanting to help with everything! Yes, it takes a little longer, and some ingredients are lost along the way, but it’s so worth it for her to know that she helped make what we are eating! Especially when it’s healthy! I mean, what kid doesn’t want to make cookies? I love that she was excited to make these with me, and more importantly that she wanted to eat them! Although, that last part isn’t a real shock. She eats just about anything. 🙂 Blog Paleo Whole30 Egg Chicken Sausage Spaghetti Squash Egg Muffins-1 What you need… (12 Muffins)

6 Large Eggs
2 cups spaghetti squash, cooked with water squeezed out.
4 precooked chicken sausages, chopped into bite size pieces
1 cup spinach, kale (or any leafy green) chopped
1 medium onion, diced
2 Tablespoons Olive Oil (or fat of choice)
Salt and Pepper to taste

What to do…

Preheat oven to 400 degrees
Squeeze out all the moisture from the spaghetti squash with a paper towel and evenly distribute into greased muffin tins (overly grease!! I had to do a lot of scrubbing to get all the egg off after, because I only lightly greased). I had Maya push a paper towel into them to get even more moisture out. She thought it was fun, and it helped pack them in there!
Bake for 10 minutes til the spaghetti squash gets slightly browned at the edges.
While that is baking…In a large frying pan, heat up your oil (or fat of choice), and cook diced onions until soft. I let Maya stir these up. 🙂
While these are cooking you can dice up your chicken sausage. Once the onions are soft, add in the chicken sausage for a few minutes to warm them up and release the juices.
After the spaghetti squash has cooked, reduce your heat to 350.
Evenly distribute the onion/chicken sausage on top of the spaghetti squash in the muffin tins.
Whisk 6 eggs in with diced greens.
Pour that evenly over muffin tins til the mixture reaches the top. They don’t rise that much.
Bake at 350 for 20 minutes, or until the eggs are all the way cooked through.
Store in an air tight container, and eat through out the week!

Keeping it Real…

The number one hardest part of cooking and baking with a toddler? Or at least MY TODDLER, is stopping them from licking the spoon and eating along the way. But…whatever. Oh, and we made these at 5:00 at night, so there was NO natural light, which bums me out, but such is life.

Blog Paleo Whole30 Egg Chicken Sausage Spaghetti Squash Egg Muffins-10 The second hilarious thing that happened (which I’m only admitting at the very end of this post, knowing most people won’t get this far hahaha.) I accidentally turned the oven off when I thought I was turning it down to 350. So…I put the muffins in, checked them at 20 minutes and thought. WHY don’t they look more cooked?? Did I not get enough moisture out of the squash?? SO…10 more minutes. STILL not looking done. 5 more minutes. Then I started getting confused on how long they’d been in there and wondered how I would tell people how long they should cook! SO, I checked them again, and realized…my hand wasn’t hot when I stuck it in to shake the pan. Um….hmmm, yeah, turning the oven on. Important step!!!! I was actually making these for dinner and had to scrap it and make something else while they cooked for their appropriate 20 minutes. GRRRR.

ENJOY!! 🙂 dit-elle-Lauren

Crock Pot Rosemary Pork Loin with Apples + Onions | Paleo + Whole30

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Every time I make a meal in my crock pot, I think…

“WHY don’t I do this more often!??” As in…ever single day?! HA!

Alas, I get brain dead with the day to day, and fail to think ahead. That is pretty much the only prep time with a crock pot meal. Thinking of it ahead of time. Once you do. You toss everything in to the pot in the morning/early afternoon. Your entire house smells amazing ALL DAY LONG, and then when it’s dinner time-it’s DONE! Seriously, what’s better than that??

NOT MUCH. 😉

BUT…can we all agree that crock pot meat does NOT look appealing? Everything you cook ends up looking about the same color, BUT all that really matters is that it tastes delicious! I may have thrown a few greens on top to break up the monotony haha 🙂 I snapped these pictures about 5 minutes before we ate dinner, as always (with a flash *UGH*)…yet wished I could have made the meal look a liiiiiiiittle more appetizing. Styling dreams that may never come true.

Added bonus? The meat easily shreds, so no slicing on a cutting board necessary, aka child friendly and one less thing to clean!! Blog Paleo Whole30 Crock Pot Rosemary Pork Loin Apples Onions-1 What You Need…

Pork Loin (depends on how many people you want to feed) I used one pack from Costco, which is equivalent to 2 small ones from other grocery stores.
1 Can of Chicken Stock (have it cover about half the pork loin)
1 teaspoon Rosemary
1/2 teaspoon cinnamon
2 small apples or one large apple (I used Gala, but any strong flavor type would be good)
2 small onions or one large onion
1 teaspoon crushed garlic
Salt and pepper to taste

What to do…

Chop the onion and apple into approximately 1 inch slices.
Layer everything into your Crock Pot and cook on high for 4-5 hours or or low for 7-8 hours.
THAT’S IT! 🙂

Serve with any kind of side or all by itself!

Enjoy! dit-elle-Lauren

Kale, Broccoli, Brussel Sprout Salad with Blueberries and Avocado topped with a Fried Egg

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If it sounds like I just threw a bunch of random stuff that was in my refridgerator, it sounds correct haha. When the Huz is out of town, and we don’t have the boys I like to keep dinners pretty simple for Maya and me. I love tossing a fried egg on salads. The runny yolk acts as a dressing, and it’s a super easy quick healthy protein-WIN! Ingredients (for 2)

Large handful of Kale, broccoli, brussel sprout salad per person. They carry it at Costco and Trader Joe’s.
1/2 Medium avocado diced
Handful of blueberries per person
Drizzle olive oil over the top
Salt and pepper to taste
Top with fried eggs!

Dinner all done in under 15 minutes! YESSSSS! I’ll be posting another rendition of this soon!

Enjoy 🙂

Paleo Spiralized Peppers with Tomatos, Mango, and Avocado Salad over Grilled Chicken

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My parents bought me a spiralizer for my birthday, and I’m in LOVE! I can’t wait to make “pasta” out of various veggies, but first, I tried it on some peppers. It literally took me less than a few minutes to spiralize 3 peppers! At first, I was just doing it to get them all pre-cut for the week, but then they looked so pretty, I decided to make a little salad out of them for dinner! Eat as is or add chicken or fish for a delicious meal!

Ingredients

1 Each of a red, yellow, and Orange Pepper Spiralized (or diced if you don’t have one)
1 Mango cut into 1/2 inch cubes
1 medium avocado cut into 1/2 inch cubes
A handful Cherry tomatoes diced
1 shallot diced
4 chicken breasts marinated in the same ingredients used for the dressing. (omit for a delicious vegetarian salad!)

Dressing

Juice from 1/2 a lime
2 Tablespoons Olive Oil
1/4 Teaspoon Ginger
1 Tablespoon Rice Wine Vinegar
Sea Salt and Pepper to taste

Directions

After you spiralize the peppers they will be in one continuous cut. I loaded them all onto a cutting board and just cut the pile into 4ths.
Cut everything else up and toss in a bowl!
Put all ingredients for the dressing in a bowl and whisk til blended. Pour over salad and toss to coat.
Serve over grilled chicken (or fish would be yummy too!) Grilling on medium heat 8-10 minutes per size depending on the size of the breast.

ENJOY!

Costco’s Garlic Pepper Pacific Cod with Mango and Avocado Salsa

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I seriously could eat this salsa on everything! And…when mangos are in season, we do haha.

I cheated and used Costco’s already marinated cod. Didn’t feel guilty about it at all, because it’s so yummy! You could easily grill up any kind of fish with a little oil of choice, garlic, and salt and pepper to taste!Ingredients (for Salsa)

2 Mangos cut into 1/2 inch cubes.
1 1/2 medium avocados
20 Cherry tomatoes diced
1/4 cup Walla Walla sweet onions diced
Juice from 1/2 a lime
5 leaves of fresh Basil diced
Sea Salt and Pepper to taste
As many filets as you need.

Directions

Cut everything up and toss in a bowl!
Or….if you are short on time, toss everything into a Cuisinart and pulse a few times.
Bake fish according to directions and top with salsa. EASY PEASEY!!

Enjoy!

Soft Boiled Egg, Avocado, Almond, and Arugula Salad

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If there’s one thing I’m good at, it’s raiding the kitchen and pulling a meal out of my arse 🙂 That’s exactly what I did on Saturday, and it was delicious. Although, adding a soft boiled egg to just about anything makes it delicious in my book!Ingredients (serves 4)

One medium yellow onion
2 Avocados
4 eggs (although, I gave the Huz 2 eggs on his salad, so…as many eggs as people want ;))
Handful of almonds chopped
4 Tablespoons Goat Cheese (omit if you are trying to go Paleo/Whole30)
Large handful of Arugula for each plate.
Balsamic Reduction (can do on stove top or buy from Trader Joe’s) Drizzle over top to taste.
Salt and Pepper to taste

Directions

Bring a pot of water to boil. Add in eggs, and cook for 7-8 minutes depending on how runny you want the yolk. I did mine for 8. Remove and add cold water til cool.
While the eggs are boiling, cut your onion in 1/2 inch pieces, season with olive oil, salt, and pepper. Grill on BBQ or on stove top until soft and a little charred. Then dice.
Place arugula on each plate. Top each with half an avocado sliced or diced. Sprinkle almonds and goat cheese. Drizzle balsamic reduction, olive oil, salt, and pepper to taste. Crack the egg on top right before serving. Maya is pretty open to eating whatever we eat, but she doesn’t really like the taste of arugula. I wasn’t really sure if it was ok for her to eat a soft boiled egg, so I cooked her egg 2 minutes longer than ours, and just put everything else into a bowl for her. She gobbled it all up! 🙂

Enjoy!!

Yellow Squash Guacamole // Paleo // Whole30

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My father in law has a big garden. I loooove that we get to go over for a visit, and then he sends us home with a bag fool of yummy home grown veggies!! I’ll be honest. I made this and took these pictures a month ago, and am just getting around to blogging the recipe-whoops! Hopefully, you can still get your hands on some kind of squash that is ok to eat raw, because this was amazing and a great way to sneak in some veggies/aka totally healthy! Ingredients

You can totally play with these measurements of ingredients. I honestly don’t even remember how much of what I used-sorry!! I sometimes just throw a bunch of ingredients in the Cuisinart, hope for the best, and then add a little more of this or that as needed. This time it worked! 🙂

One medium to large yellow squash
2 Avocados
10 Cherry tomatoes
2 Baby onions, or about 1/3 cup diced
1/4 Teaspoon crushed garlic
4-5 fresh basil leaves (you could use the typical cilantro as well, but I love my Trader Joe’s $2.99 Basil plant! Mainly, because it’s still ALIVE! haha :))
Salt and Pepper to taste
Juice from half of a lime (not necessary, but an added bonus)

Directions

Cut off the ends of the yellow squash, cut into 1 inch slices and toss in the Cuisinart. I keep the skin on…
Throw everything else in there and pulse a few times. The squash is the main thing that needs to be shredded first, everything else pulses up pretty quickly.
Serve on top of any kind of grilled fish/meat, with chips, pitas, sweet potato or plantain chips. Really, you can do whatever you want with this!

Tips

This is best served right away. The liquid from the squash tends to leak out the longer it sits, which might not be so appealing to some if you make it too much ahead of time 🙂 I still ate leftovers the next day, but I really hate seeing food go to waste, and it still tasted yummy! You could probably use a lot of different veggies in this. Carrots, zucchini, eggplant (?? Not a big fan, but to each his own :)). The main goal is to slip some extra vitamin enriched goodness into something that everyone loves-guacamole!

Chicken and Spinach Stuffed Sweet Potato with Soft Boiled Egg! // Paleo // Whole30

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What is it about soft boiled eggs? I’ll tell you. The soft ooey goey yolk!!! They make just about anything they are on look DELICIOUS and taste decadent! So…I figured I better add it to my first attempt at a Whole30 dish that I was going to make for the boys 🙂 It worked! They devoured it!!Ingredients

4 sweet potatos (or, however many people you have. If you get ridiculously large ones like I did, you can cut them in half per serving)
6 cups spinach
2 Tablespoons Extra Virgin Olive Oil
1 Teaspoon crushed garlic (I cheat and use Trader Joe’s pre crushed :))
2-3 large bone in chicken breasts or if you’re in a pinch for time a rotisserie chicken and shred the breasts from it (I’m not a big fan of dark meat, but you could use all of it!) Bone in is so much juicier and easier to shred.
4 Eggs (or as many people that you have)

Directions

Cook chicken ahead of time (to make shredding easier) by coating with 1 Tbl Olive Oil and use crushed sea salt/pepper. Bake in preheated oven 375 until chicken meat is no longer pink at the bone and the juices run clear, 45 to 60 minutes. An instant-read thermometer inserted in the thickest part of the breast meat should read 165 degrees F. Or, you could BBQ on med 10-15 minutes each side depending on size.
Place sweet potatoes on a baking sheet or a baking pan, pierce with a fork and bake for an hour, or until the inside is soft. It took my ginormous ones an hour and 15, so fair warning if you are on a time schedule for dinner!! 😦
Start boiling water for the eggs. Once water is boiled, add eggs. Boil for 6 minutes. Drain the hot water and add cold water a few times until they are completely cool. Once cool, peel and set aside to put on top of dish. Good luck getting all of them to completely come out of the shell. I’ve never been able to! :{ Feel free to make extra if you are serving to people that care haha.
Dice up the red onion
Sautee 2 Tablespoons of Extra Virgin Olive Oil with red onions and garlic for about 5 minutes
Shred the chicken and add it to the above.
Toss in the spinach until it’s wilted.
When potatoes are done, take them out, cut in half if big, or slice down the center if small or medium. Crush it up a little. Spoon on chicken and spinach mixture. Top with soft boiled egg.

Enjoy!

40 Clove Garlic Lemon Chicken // Paleo and Whole30

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I’ve seen this recipe in various forms, and have been so intrigued by all the garlic! 40 cloves sounds like a lot, but it really isn’t! I might add more next time I make it. When it bakes, it gets golden on the outside and buttery smooth on the inside. It’s not overpowering at all and so delicious!! I added some onion and lemon to give it a little more flavor, and I think next time I will throw in some grape tomatoes!Ingredients

4 chicken breasts (I used boneless and skinless, although you could use bone in!)
40 garlic cloves, peeled (I bought pre-peeled cloves from Costco, and yes, I counted them :))
One large yellow onion cut into 1 inch pieces.
2 lemons cut into 1/4 inch slices and quartered.
1/4 cup olive oil
sea salt & freshly ground black pepper, to taste (I did about 20 grinds for the pepper and 10 for the sea salt)
Garnish with fresh basil (mainly because I have a basil plant that I’ve managed to keep alive! :))

Instructions

Preheat oven to 400 degrees.
Put chicken breasts, garlic, and lemons in a big bowl. Pour olive oil over the entire mixture, salt and pepper to taste and toss until everything is evenly coated.
Pour into 9×13 pan and cover pan with aluminum foil.
Bake for covered for 30 minutes.
Uncover and cook for 15 minutes uncovered or until chicken is cooked all the way through.

(I used really large chicken breasts and did them for an extra 10 minutes.)
I served it over quinoa, but it would be fine all by itself with a salad or with some crusty artisan bread that you could smear the garlic on YUM!!! (Not Paleo or Whole 30 if you do this :))
Enjoy!!

Grilled Chicken, Onions, and Peaches with Avocado Tomato Salsa // Paleo and Whole30

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I love when one ingredient is the basis for a meal. In this case it was some peaches that I bought that weren’t quite ripe, but I was itching to eat them. So…I BBQ’d them! I swear everything tastes better when you put it on the grill! Although, I may still be still flushed with my new found grilling ability 🙂 Ingredients (to serve 4)

2 peaches (I used ones that were almost ripe, but still a little on the firm side)
4 boneless chicken breasts
1 large sweet onion
1 avocado
10 cherry tomatos
3 large leaves of basil
Extra Virgin Olive Oil (amount not measured, but will describe in instructions :))
Sea Salt and Pepper

Directions

Light your grill and set it to a medium heat.
Cut your onion into 1/2 inch slices
Season the chicken breasts and onion with olive oil, sea salt and pepper.
Set both on the grill for 8-10 minutes (depending on the size of your chicken breasts)
Cut peaches in half and lightly coat with olive oil and a little bit of sea salt.
At the 8-10 minute mark, flip both the chicken and onion and add the peaches to the grill.
Cook everything for another 8-10 minutes until chicken cooked all the way through.
During the cooking, cut avocado and tomatoes into 1/2 inch squares. Dice up the basil and toss all together in a bowl.
Layer everything together and ENJOY!!! 🙂

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