I love EGGS and on Sundays I love to get creative and make a delicious spread with of course eggs. This Sunday I made a Spinach and Onion Omelette cooked in Coconut Oil. So simple and delicious not to mention pretty!
Hope you all have a beautiful Sunday!
- In a non stick pan (or whatever you use) spray with coconut oil or cooking oil you prefer and heat on low/ medium heat.
- Next, dice 1 onion and cook in pan until browned.
- Next, mix in about 2 cups (less if you prefer) Organic Fresh Spinach.
- Stir and let cook.
- Meanwhile, whisk (with a fork) 5 large eggs.
- Add some salt and pepper and whisk into eggs.
- Pour eggs into pan and let cook about five minutes.
- Flip omelette over and cook on the other side about 5 more minutes. (to flip slide omelette onto a plate which should be easy if you use a non stick pan and flip)
- 5 large eggs
- 1 tsp salt
- 1 tsp pepper
- 1 middle onion
- 2 cups fresh organic spinach
- coconut oil cooking spray (or oil you prefer to cook with)
These muffins are perfect for Valentine’s Day to share with that special someone or for any occasion. So simple to make plus now you know what to do with those ripe bananas!
- 2 ripe bananas (peeled)
- 2 eggs
- 1 cup semi sweet chocolate chips
- 3 tbsp honey
- 1/2 tsp baking soda
- 1 cup creamy peanut butter (or nut butter you prefer)
- 1 tbsp vanilla extract
- Preheat oven to 400 degrees
- Spray muffin pan with coconut oil or whatever non stick oil spray you prefer
- Mix all ingredients except chocolate chips in blender on high until all ingredients are smooth
- Next mix in chocolate chip by hand
- Divide evenly in muffin tray (should make 12)
- Bake for about 15 minutes
- Let cool for about 10 minutes before enjoying
So simple and yummy, enjoy!
I always get asked how to make the perfect breakfast tacos so here I’m going to break it down for you! I’m going to show you have to make a healthy and delicious breakfast taco like a pro!
These are two variations; one with two eggs and the other without.
- First, start with your tortillas. I like to use Ezekiel flourless sprouted Tortillas and heat them in a pan with a little non stick coconut oil spray on low heat. Flipping them over when ready.
- Second, in the same pan or a different one spray again with coconut oil and crack two eggs season with a pinch of salt and pepper if you wish and cover almost completely over low/middle heat so that the eggs whites all cook but you still have the perfect yolks.
- Next, we start to assemble the tacos while the eggs finish up. We place the two tortillas side by side and layer with a handful of organic spinach, half a sliced avocado, and nice amount of smoked salmon (depending on how much you like), season with a little extra virgin olive oil and a 1 tsp of apple cider vinegar.
- Finally, you top with the two eggs or eat without eggs if you prefer.
Enjoy!! Now you are ready to host Sunday Brunch like Pro!
- 2 organic eggs
- organic spinach
- good smoked salmon
- salt & pepper
- non stick cooking spray ( I use coconut oil)
- Ezekiel Flourless Sprouted Tortillas (or whichever you prefer)
- 1 tsp extra virgin olive oil
- 1 tsp apple cider vinegar
For the month of January I participated in a Ladies Only Challenge with 10 other foodies in which we had to make a dish using 10 ingredients or less not including salt, pepper, and oil. Picadillo is a dish that Cuban people eat that was brought over from Spain and being that my grandfather was Cuban/ Spaniard and would have been 92 years old this past January I thought it only fitting to make a dish in his honor.
For this dish you will need the following ingredients pictured below (cumin not pictured but did add to the meat):
- wash white rice (rinse and drain) then place into a middle saucepan
- add 1 1/2 cup of water
- add about 1 tbsp of salt and 1 tbsp of extra virgin olive oil (or oil of your prefer)
- place on high heat and once boiling reduce to low heat and cover with lid and let cook for about 15 minutes
- once finished leave covered but remove from heat for about 5 minutes and then fluff with a fork
- use Goya ready made black beans
- remove from can into small sauce pan
- add 1 tsp of pepper and 1 tsp of salt and stir
- warm up on middle heat until hot
Picadillo (ground beef)
- heat about 1tbsp of extra virgin olive oil (whatever oil you prefer) in a pan
- add half of 1 large diced onion to pan stirring occasionally
- once onions are a little browned add 1 tbsp of minced garlic to pan and stir
- add about 3/4 pound of ground beef (I use organic grass fed beef)
- add 1 tbsp salt, 1 tbsp pepper, 1 tbsp complete seasoning, 1 tbsp cumin to meat, stir
- once meat is almost done add diced green olives
- mix together and let simmer for a few minutes until flavors are mixed together
Enjoy as you like! I like to pour my beans over my rice with the meat on the side along with half an avocado.
- 3/4 pound good ground beef
- 1 cup rice
- salt and pepper
- extra virgin olive oil
- 1 tbsp cumin
- 1 tbsp Badia Complete seasoning (sazon completa)
- about 12 Manzanilla Olives diced
- 1 tbsp minced garlic
- half of a large onion diced
- 1 cup Goya ready made black beans
- half an avocado
Please feel free to comment and share!
No Bake Peanut Butter Energy Bites
It’s finally here! A quick and easy way to make your very own energy bites. I don’t know about you all but I find some of these healthy snack bars to be a bit pricey and when you are like me who is always on the road you need to have simple healthy snacks with you at all times so those purchases can add up quickly. These energy bites are perfect to take with you in the morning if you don’t have time to make breakfast, have in your breakfast bowl, or to have with you in the car or at work for a snack, or if you are like my husband he just eats a couple while heading to the gym for a little more energy.
I made these with whatever I had in the pantry that’s how versatile they are. You can add some nuts or even dried fruits. Whatever you prefer…
For this recipe you will need the following ingredients;
Mix all your ingredients together and then place in an air tight container in the refrigerator for about 20- 30 minutes.
Once cooled spoon out whatever size you desire and use your hands to roll. Makes about 25 Bites. Keep in refrigerator for up to 6- 7 days (if they last that long!).
Chocolate Chip Muffins
As you all know I LOVE chocolate; however, I’m not much of a baker but I am learning! I’ve always had the idea of when I make something I like to use ingredients I already have in kitchen so I don’t have to complicate my life and most of the time when I want to make something I want it now not tomorrow hahaha
So, here are how my Chocolate Chip Muffins came out.
I have to admit they were delicious and even the hubby loved them!
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- pinch of salt
- 1/2 cup unsalted butter, melted and cooled to room temperature
- 1 organic egg
- 1 cup almond milk
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- Preheat oven to 375 degrees F. Line a standard-size muffin tin with paper liners or spray with non-stick cooking spray.
- In a medium bowl, whisk together the flour, ½ cup of the sugar, baking powder and salt; set aside.
- In a large bowl, whisk together the melted butter and the egg. Add the almond milk and vanilla extract and whisk to combine.
- Add one-third of the flour mixture and whisk until combined, then add another third and whisk until combined. Using a rubber spatula, fold the remaining flour into the mixture, then fold in the chocolate chips.
- Divide the batter evenly between the muffin cups and sprinkle the tops with the remaining 2 tablespoons sugar. Bake until golden brown and a thin knife inserted into the center comes out clean, 15 to 20 minutes (depending on your oven).
- Remove from the oven, place the pan on a wire rack and allow the muffins to cool completely before removing. The muffins can be stored in an airtight container at room temperature for up to 4 days. (You can also freeze them by removing the paper liners, wrapping individually in plastic wrap and placing in a ziploc freezer bag.)
*Please note that this recipe was from http://www.thebrowneyedbaker.com but I changed a couple of things to my liking.