Healthy Veggie and Egg Stir Fry

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This stuff makes the BEST breakfast ever!!!  It is so yummy and has an enormous amount of vitamins and minerals.  Of course, as I’ve mentioned (or gone on and on about) before, the eggs in this are fantastic for you.

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Not only do the eggs in this provide all these great things, but it also gives this dish a great punch of protein to keep you satisfied right up until lunchtime!  The veggies in this provide even more nutrition!

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Whoa, baby!  I don’t even think it’s possible to cram in any more nutrition!  See why this would make such a great start to your day?  This is my go to breakfast right now!  Also, it’s really easy to make, and that’s always a HUGE plus!

HEALTHY VEGGIE AND EGG STIR FRY

Ingredients: makes 2 servings

  • 1 cup chopped carrots
  • 1 cup shredded turnip
  • 1 cup chopped red onion
  • 2-3 cups chopped arugula
  • 1 Tbsp. olive oil or coconut oil
  • 2 eggs
  • 2 egg whites
  • 1/4 tsp. garlic granules
  • sea salt, to taste
  • Plain greek yogurt, for topping (optional)

Directions

1.) Prepare all of your veggies.

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2.) Heat the oil in a large frying pan over medium/high heat.  Add the onion and carrots, and cook for about 8 minutes, stirring often.

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3.) While the carrots and onion are cooking, place the eggs and egg whites in a small bowl, and whisk till frothy.  Set aside.

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4.) Add the shredded turnip to the frying pan, and cook for an additional 2-3 minutes.

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5.) Add the arugula, whisked eggs, garlic granules, and sea salt.  Stir to combine.  Cook until the arugula is wilted, and the egg is cooked.

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6.) Transfer to plates, and top with a dollop of plain greek yogurt, if desired, to serve.

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YUM!  Enjoy! 🙂

 

Magic Chicken Soup

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Winter is definitely in full swing!!!  For winter lovers like myself, this is fantastic news!  The only downfall is that the winter season also marks the beginning of cold and flu season.  YUCK!  Anyone that has suffered through a cold or the flu knows how miserable it can be.  I’ve got good news though!  One of the most natural and effective remedies for these ailments is good old chicken soup!  The following pin links to a site that explains the benefits of chicken soup in helping colds and flus.

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Studies have shown that an amino acid released from chicken during cooking chemically resembles the drug acetylcysteine.  This drug is used in the treatment of colds and bronchitis!  Also, common ingredients such as garlic and vegetables have bacteria and virus fighting properties that can aid in fighting a cold or flu.  On top of these things, the steam that we inhale while eating a nice hot bowl of chicken soup can help to clear up sinuses and just make us feel more comfortable in-between all our sniffling and sneezing!

I’m going to share my magic chicken soup recipe with you all.  Anytime I feel under the weather, I make a big batch of the chicken soup, and it always helps!  It’s an incredibly simple soup, but that’s one of the reasons that I like to make it when I’m not feeling well. It’s easy!  Nobody wants to be slaving away over the stove when they feel sick.  The taste is amazing, and it feels like a hot bowl of hug.  It’s that comforting!

MAGIC CHICKEN SOUP

Ingredients:

  • 1.5 lbs. of boneless skinless chicken breast
  • 2 cups of celery, chopped
  • 1 large red onion, chopped
  • 1.5 cups of carrots, chopped
  • 2 garlic cloves, minced
  • 1/2 tsp. garlic powder
  • sea salt, to taste
  • 1 Tbsp. olive oil

Directions

1.) Bring a large pot of water to a boil.  Add the chicken breasts and cook for 45 minutes.  When done, take the chicken breasts out of the water and set the water you used to cook the chicken in aside.  Once the chicken has cooled some, cut into small bite size pieces.

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2.) In another large pot, heat the olive oil over medium heat.  Add the onion, celery, and carrots.  Cook for about 10 minutes, until the vegetables begin to soften.

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3.) Add the chicken pieces, garlic powder, and sea salt.  Stir to combine.

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4.) Pour the water that you cooked the chicken in into the pot until it just covers the chicken and veggies.

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5.) Bring to a boil, then reduce heat, and let simmer for 10 minutes.  Transfer to a bowl, and enjoy it’s healing powers!

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Ahhh, a big bowl of hug!  Enjoy! 🙂

Red Cabbage Cooked Salad

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Oh red cabbage, you are so delicious and so good for me, but why can’t you just be more photogenic?  This red cabbage cooked salad is extremely delicious, and beyond good for you, but for the life of me, I couldn’t get a very good picture of it!

Some of the health benefits of red cabbage are outlined in the following pin.

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As you can see, there is no doubt that this vegetable is filled with nutrition!  This salad blend the perfect ingredients to give you a delicious sweet tang type of a flavor – super YUMMY!  It makes for a perfect side dish with dinner or for a light lunch.

RED CABBAGE COOKED SALAD

Ingredients – makes 2 servings

  • 1/2 head of red cabbage, washed and shredded
  • 1 apple, washed, cored, and shredded
  • 1/2 small red onion, finely chopped.
  • 1/4 tsp. garlic powder
  • 1-2 Tbsp. Apple cider vinegar
  • 1 Tbsp. Olive oil
  • pinch of stevia
  • sea salt, to taste

Directions

1.) Prepare your cabbage, apple, and onion as described.

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2.)  Heat the olive oil in a large frying pan over medium heat.  Add the onion and cook for about 3 minutes.

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3.) Add the cabbage, apple, garlic powder, apple cider vinegar, and stevia.  Cook for about 7-10 minutes.

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4.) Transfer to a plate and season with sea salt.

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Okay, so the picture isn’t fantastic, but seriously, try this – you will LOVE it!  Enjoy! 🙂

Broccoli Spinach Soup

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This might be one of the healthiest soups ever!  Not to mention, it is so so yummy!!!  And let’s face it, that’s what we’re looking for!  I was trying to figure out what to make for lunch yesterday, so I looked in the refrigerator and found some onions, broccoli, and spinach.  Can you say super foods?!?  Check out these pins that contain some of the health benefits of each of these super-good-for-you  veggies!

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WOW!  That’s a TON of health benefits in just three simple vegetables!  Considering these are the three main ingredients of this soup, you can see how good it is for you!  I beefed it up a bit with some goat cheese, garlic, and sea salt to create a delicious and filling lunch!  It was perfect!

BROCCOLI AND SPINACH SOUP

Ingredients

  • 1/2 large red onion, chopped
  • 1 Tbsp. olive oil
  • 5 cups broccoli florets
  • 3-4 cups baby spinach
  • 2-3 oz. soft goat cheese, plus some for garnish
  • 1/2 tsp. garlic granules
  • 1/2 tsp. sea salt, plus more to taste
  • parsley for garnish

Directions

1.) Heat the olive oil over medium heat in a large pot.  Add the onions and cook for 5 minutes.  Add the broccoli.  Stir, and then fill the pot with enough water to cover the broccoli.

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2.) Bring the pot to a boil, reduce heat and simmer until the broccoli is tender/soft (about 15 minutes.  Add the spinach and allow to wilt completely.

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3.) Remove from heat, and measure out 1 cup of the water you cooked the vegetables in.  Set aside.  Drain the vegetables using a strainer.

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4.) In a food processor, add the drained vegetables, goat cheese, garlic granules, sea salt, and the cup of water you set aside.  Process on high until completely smooth.

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5.) Transfer to bowls, and garnish with some parsley and crumbled goat cheese.

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Delicious and so so so nutritious!  Enjoy! 🙂

Gluten Free Egg, Spinach, & Onion Breakfast Biscuit

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Anybody that knows me, or follows my blog at all knows that it is SO rare that I use the microwave…in fact, it’s at most once per year.  However, yesterday morning, I was in such a rush after waking up late that I succumbed! In all honesty, I’m glad I did, because I made these SUPER yummy breakfast biscuits!  These guys are gluten free, super quick and easy, excellent for you, and so so tasty!  You will love them!  Also, if you don’t want to use the microwave, you can use the oven.  I will explain how in the recipe directions.  I will say that the microwave was a HUGE timesaver for me this time though!

For the biscuits, I got the idea from the following pin, but I altered the recipe a lot.

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I actually used butternut squash puree in my biscuits, but you could also use pumpkin or sweet potato puree as well.  At any rate, they turn out great, and like I said before, they are SO easy!

GLUTEN FREE EGG SPINACH & ONION BREAKFAST BISCUIT

Ingredients (makes one biscuit sandwich)

For the biscuit

  • 2 Tbsp. coconut flour
  • 1/4 tsp. baking powder
  • sea salt
  • olive oil spray
  • 1 egg
  • 2 Tbsp. canned puree (can use butternut squash, pumpkin, or sweet potato)
  • 1/3 cup almond milk

For the filling

  • 1 very large handful of spinach, chopped
  • 1/4 cup red onion, chopped
  • 1 egg
  • garlic powder
  • sea salt
  • olive oil spray

Directions

1.) First, we’re going to make the biscuit.  Place the coconut flour, baking powder, and a pinch of sea salt in a small bowl.  Mix well.  In another small bowl, place the egg, puree, and almond milk.  Whisk until combined completely.  Pour the wet ingredients into the bowl with the dry ingredients and stir until well combined.

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2.) Spray a large mug or a small bowl with olive oil, then put the mixture into the mug or bowl.  Place in the microwave for 3-4 minutes until cooked through.  If using the oven, place in the oven for 15 minutes at 350 degrees.

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3.) Let cool in the cup for a minute or so, then take out and put on a plate.  Use a knife to slice in half.

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4.) Now, we will make the filling.  Spray a small frying pan with olive oil spray, and place over medium heat.  Add the onion and cook for about 3 minutes.  Add the spinach, a sprinkle of garlic powder, and a bit of sea salt. Cook until the spinach is completely wilted. Place on one of the biscuit slices.

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5.) Using the same mug or small bowl that used for the biscuit, respray it with olive oil.  Crack an egg into the mug and stir with a fork to break the yolk.

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6.) Place in the microwave for about 40-60 seconds.  Place the egg on the other biscuit slice.  If you don’t want to use the microwave, you can just cook your egg in the frying pan you used for the spinach and onion.

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7.) Put the slices together, and you’ve got your breakfast biscuit sandwhich!  SO EASY!

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SO YUMMY!!!  You gotta try this! 🙂