Loaded Breakfast HASH- Eggs, Cheese and Bacon

I made this breakfast hash for my family yesterday! IT IS AMAZING!!!  I wish i had doubled my recipe we couldn't get enough.

I was inspired by a photo of the dish I saw floating around Facebook on thrillist. I had most of the ingredients and a few baked potatoes that baked earlier in the week  still in the fridge so I decided to give it a try.  This was the best breakfast i have had in a long time! Bursting with the smoky flavor of the bacon and the melty cheese and potatoes I could have eaten the entire pan myself.


Here is the recipe enjoy!


Ingredients

1 slice of bacon per family member chopped into bite sized pieces (I used 4)
1/2 lg white onion sliced thinly
2 cloves of garlic
4 eggs
2 green onions chopped
1/2 cup shredded cheddar cheese (I like tillamook or cracker barrel)
1 medium lg sized russet potato or 2 yukon gold potatoes (previously baked or chopped and boiled)
1/4 tsp garlic powder
1/4 tsp cumin (you can increase these amounts to taste)
1/4 tsp of Pink Himalayan Salt
black pepper
1 avocado sliced
avocado oil for frying

Method

In a cast iron skillet or deep skillet brown bacon on medium to low heat. (this will take a while so you don't burn the bacon)  Whilst bacon is frying dice baked potato into small cubes. Slice green onion and white onion set aside.  Chop garlic and shred cheddar cheese.

Once bacon is crispy remove bacon and set aside. Toss out the bacon oil from the pan saving 1 tsp for flavor add 1 Tbsp of avocado oil to the pan with the bacon fat.  Add in diced potatoes and brown tossing as it cooks. Push potatoes to one side and add in white onions brown until carmelized. Toss in garlic for 30 seconds and add in bacon, garlic powder, salt, pepper and cumin toss to combine.

Create 4 "Nests" or holes in potato mixture to crack the eggs. Let the eggs cook in the pan until whites begin to set. Turn on broiler and broil for 3-5 minutes until the white of the eggs are cooked and the yellow is a bit runny. Cook 6 minutes for a firm yellow center.

Grab a pot holder to take the hot skillet out of the oven and sprinkle with green onions and sliced avocado.


Recipe Adapted from thrillist.com 

CLEAN EATING

What is Clean Eating?

Clean Eating  means revamping your diet, and stripping it of nutritionally devoid foods, meaning no processed, artificially flavored, artificially sweetened, artificially colored, fatty, fried, sugary refined unnatural items...it means eating and buying WHOLE FOODS. Clean eating is not a diet fad it is a lifestyle change. Which means you eat clean most of the time, and often times that mean you get to eat MORE FOOD. :)

Why Eat Clean?

• Stronger Immune system
• Get rid of Fog brain- More mental clarity 
• Feel GOOD about yourself
• Reduce your risk of cancer, heart disease and diabetes, as well as MANY other diseases
• Have more energy 
• Get better sleep
• Decrease allergies
• Live a longer life for your family, your children, your spouse, for YOU
• Save money on fad diets that do not keep the weight off

"You are what you eat. Plain and simple! So don't be FAST, EASY, FAKE or CHEAP" :)

How to Eat Clean

Check your food labels for the above ingredients, and refrain from using items with these substances above. REMEMBER: IF you can't pronounce it don't eat it. If its made in a lab put it down. If it says LOWFAT most of the time its a chemical nightmare. 

• Drink at least two liters of water every day (8 cups) - If this is hard, try to get at least half of your body weight in ounces per day. Water is VITAL!
• Limit your alcohol consumption to one glass of red wine
• Eat every 2-3 hours, so about 5-6 small meals per day (3 meals and 2-3 small snacks)
• Get label savvy - clean foods contain 1-2 ingredients. Any products with labels of ingredients you can't pronounce are a no no!
• Avoid processed and refined foods (white flour, sugar, bread, pasta) Enjoy complex carbs such as whole grains instead.
• Avoid GMO's
• Know the enemies - steer clear of anything high in saturated and trans fats, anything fried, and anything high in sugar.
• Avoid calorie dense food that has no nutritional value e.g chips
• Depend on fresh veggies and fruit for fiber, vitamins, and enzymes.
• Consume healthy fats, try to have one per day. fish oils, coconut oil etc
• Shop the perimeter of the grocery store, that's where the cleanest foods usually are!
• Choose high quality meats grass fed, pasteurized meats and wild caught fish

Delicious Protein Packed Pumpkin Spice Waffles

I just LOVE this recipe. I always hated filling up on waffles for breakfast because it was all carbs and no protein but the cottage cheese in this recipe packs a huge protein punch at 18g of protein per serving.  Don't worry you cannot taste the cottage cheese and it just makes for a luscious richness in the batter. 

Ingredients: 

1/2 cup cottage cheese

2 eggs (pasture raised)

1/2 cup of water (plus more depending on consistency)*

2 tsp coconut oil melted

1 tsp vanilla extract

1 1/3 cup rolled oats (gluten free Optional)

1/2 cup pureed pumpkin

1/4 tsp nutmeg

1/4 tsp cinnamon

1 tsp baking powder (aluminum free)

Method

Combine baking powder, spices and rolled oats into a high speed blender like a vitamix or magic bullet and blend into a powder and pour into a bowl. 

Pour water and cottage cheese into blender and blend until smooth. Add in eggs, pumpkin, vanilla and coconut oil and blend to mix. Pour into bowl of dry ingredients.

Mix dry ingredients until just combined. If the batter is too think add more water 1Tbsp at a time to desired consistency. 

Pour into heated waffle iron sprayed with non-stick spray. 

*A thicker batter will yeild a dense waffle and thinner batter will yield a lighter more airy waffle. They both are delish either way its just up to your personal preference. 

Serves 2

Container equivalents: 2 yellows, 1 red, 1 tsp, 1/2 green 

Recipe is Adapted from Ammon Woods Protein waffles

 

Stuffed Mexican Shells

Looking for a new way to eat MEXICAN food? These stuffed shells are delish!  Best thing they can be made a head of time and baked right before you are ready to eat them or stored away in the freezer for a quick midweek dinner.

Ingredients

30 jumbo shells cooked to al dente
2lbs ground beef
1/2 brick Neufchatel cheese (or cream cheese)
1/2 cup sharp cheddar cheese
1.5 cups homemade salsa (recipe below)
2 tsp cumin
1 tsp chili powder
1/2 tsp salt
1/2 tsp fresh cracked pepper


Optional Toppings
Cilantro
2 roma tomatoes diced
Salsa
Avocado
Greek yogurt in lieu or sour cream
Green onions

Method:

Boil 30 shells according to package directions drain and set aside to cool until ready to stuff.

Brown meat with salt, pepper, cumin and chili powder.  Melt in salsa and Neufchatel cheese until thick and creamy.

Stuff shells with meat mixture and place in a large casserole dish. (Here you can freeze them and when they are frozen place them in a ziplock bag for easier storage)

Sprinkle with cheese and bake covered 350 degrees for about 20 minutes until cheese begins to melt and shells are heated through.  (this may take longer if you are taking them from the fridge)

Serve warm with above optional garnishes

Easy Homemade Salsa

1-15oz can of organic whole peeled plum tomatoes
1/2 bunch of cilantro
1/2 small red onion
1 garlic clove
1 tsp salt
1/2 tsp cumin

In a high speed blender combine all ingredients and blend until smooth with a little chunk to it.

SERVES 10  (3 Shells each)

21 day fix containers: 1 yellow, 1 red, 1/4 blue

Zucchini Tian

Don't know what to do with all that zucchini? Here is a delicious healthy recipe side that i'm sure you haven't tried before.  

Ingredients

5 cups shredded zucchini tossed with 1 tsp of salt and let sit over a mesh strainer to drain
1/2 cup jasmine rice
2 tbsp flour
1 cup milk
2 tbsp olive oil
1 cup chopped onion
2 cloves garlic chopped
2 1/2 cup reserve liquid and milk combined
3/4 cup of parmesan cheese
2 tbs panko bread crumbs 

Method

1. Shred zucchini and toss with salt let sit in collader over a bowl to drain, save liquid.

2. Pour rice into a boiling pot of water bring back up to a boil and cook for 5 minutes remove from heat and strain rice.

3. Heat 2 tbsp olive oil to sauté pan add chopped onion and saute until translucent, turn
up heat to brown onion a little bit.

4. Squeeze zucchini until it gives off all of its liquid and toss into sauté pan with chopped garlic.

5. Measure reserved juices and top off with milk to make 1.5 cups.  Warm in pan do not boil liquid.

6. Sprinkle vegetables with flour and cook 1-2 minutes. Add in milk and combine until all the flour is mixed in well and sauce starts to thicken. Remove from heat and stir in rice and parmesan cheese (reserving 2 tbsp of cheese for later) Pour mixture into an oven safe pie dish or casserole dish.

7. Toss cheese with 1 tbsp olive oil and bread crumbs in a separate bowl. Sprinkle on to zucchini mixture. Bake  425f for 30 minutes or until top begins to brown and all the liquid has been absorbed by the rice.

This recipe is adapted from Julia Childs Zucchini Tian

Homemade Marinara Sauce

Nothing tastes better than homemade marinara sauce.  This sauce has the perfect balance of acidity and sweetness with no added sugar or processed oils. I hope you take the time to try this for yourself it doesn't take long to get a delicious sauce.

Ingredients

2 Tbsp Olive Oil

1 Medium onion chopped

4 cloves of garlic hopped

1- 6oz can of tomato paste

1/4 cup red wine

2- 28oz cans of whole peeled tomatoes (MUST be ITALIAN san marzano or Cento tomatoes) **

1 tsp himalayan Salt

1/4 tsp ground black pepper

1 Large or 2 small carrots peeled #

3 TBSP Fresh Basil

Method

Sweat onions and garlic on medium low heat until soft.

Next add in tomato paste stirring constantly for 2-3 minutes add in wine, tomatoes, salt, pepper, carrots and bring to boil. 

Cook for 1 hour stopping to stir occasionally. Taste and adjust seasonings. 

Once sauce is finished cooking pour 2 cups of sauce including big chunky tomatoes that haven't broken down into a bowl or blender and blend until smooth. Pour it back into the sauce for a thicker sauce with a little bit of texture. (you could always puree the entire pot for a smooth sauce) 

Stir in basil leaves. Enjoy!

Notes from the chef

**You must use Italian sweet tomatoes because these are less acidic than traditntal tomatoes and make a smooth delicious sauce with out the need to add butter at the end.  I like to buy the private selection San Marzano  tomatoes with basil already added to them.

# Even if you hate carrots you MUST add these in. The carrots add natural sweetness to the tomato sauce and take away any hard acid taste for the most amazing marinara sauce. 

Recipe Adapted from FIXATE cookbook.

21DFX containers: 3 green, 1/2 tsp   Makes 12 (1/2 cup servings)

Homemade Dry Roasted Almond Butter

Nothing tastes better than pure almond butter, no soy bean oil or other fillers just plain old delicious roasted almond butter and a pinch of salt. This is so simple and easy to make. 

Ingredients 

2 cups of Raw Almonds 

1/4 tsp Himalayan Salt (optional)

Method

Preheat oven to 350f

Soak Raw almonds for two hours or overnight in the fridge to get rid of the phytic acid. 

The next day dry the almonds off with a towel and roast them in the oven for 20-30 minutes. You will have to pay close attention because they will take longer to roast as they have been soaking over night.  

It's best not roast them too dark because the flavor is concentrated when you turn it into butter. 

Place almonds in a high speed blender such as a vitamix or a ninja and blend on high speed, pausing to scrape down the sides until almonds are blended into a creamy butter. 

Add in your salt and blend one last time.  Store in a clean container or jar in your fridge. 

** I order my raw almonds on amazon.