Spicy Breakfast Scramble with Garlic Potatoes

Spicy breakfast scramble with garlic potatoes

Whenever I want to make a tasty big breakfast but don’t want to put in much effort, I always fall back on to a scramble. Seriously, all you have to do is chop up some veg and throw everything in a pan and boom bam you’ve got an explosion of flavor with basically no effort whatsoever!

I’ve been feeling pretty spicy lately (probably due to the lack of heat I’m feeling outside) so I decided to kick this scramble up with some jalapenos! Jalapenos, besides being spicy and delicious, contain an alkaloid called capsaicin which is responsible for its numerous health benefits.

Saayy whaaaaat?! Jalapenos are good for me????

YUP.

Those bad boys have many of the same nutrient properties of many other vegetables in that they’re high in vitamins, minerals, and fiber while also being super low cal. They also have been shown to boost your metabolism which is crucial for burning fat and reducing appetite. Jalapenos have also (surprisingly) shown to help alleviate stomach ulcers by reducing the amount of inflammation in your stomach.

AND fun fact: jalapenos can be used as temporary pain relief! if you physically rub a jalapeno where you’re experiencing pain, the capsaicin will actually work to temporarily block pain receptors from that spot. Crazy, right?

But anyways, this scramble is v good and I know y’all will love it, so get your spicy pants on and break out the frying pan because it’s scramble time.

 

Spicy Breakfast Scramble with Garlic Potatoes

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients

  • 1 cup russet potatoes, cut into small chunks
  • ½ + ½ Tbsp organic virgin coconut oil
  • 4 large organic free-range eggs
  • 2 Tbsp diced jalapeno pepper, seeds removed
  • 1 + 1 cloves garlic, minced
  • ¼ cup shallots, diced
  • ¼ cup diced cremini mushrooms
  • ½ cup kale, chopped
  • ½ avocado, sliced
  • 1 tsp Trader Joe’s Everything but The Bagel Seasoning
  • 1 green onion, chopped
  • salt and pepper to taste
  •  

     

Directions

  1. Fill a large pot about 1/3 full of water and bring to a boil.
  2. Add your potato chunks and boil until just about fork tender, about 8-10 minutes, then drain them.
  3. Heat a skillet (or pan) over medium heat and place ½ Tbsp coconut oil in it.
  4. Once the coconut oil is hot, add 1 clove minced garlic and sauté while stirring for about 30 seconds.
  5. Add in your potatoes and season with salt and pepper. Sauté while stirring occasionally until your potatoes develop a crispier outside layer and are starting to brown.
  6. Meanwhile, heat another skillet (or pan) over medium heat and add the other ½ Tbsp coconut oil.
  7. Once hot, add the jalapeno, shallot, and other clove of minced garlic. Sauté until tender (about 3 minutes).
  8. Add in the mushrooms and kale and sauté while stirring for about 2 minutes, or until the kale is wilted and the mushrooms have softened.
  9. Crack your eggs in and scramble them up. Cook while stirring until the eggs are fully cooked.
  10. Add half of the eggs and half of the potatoes to each plate and top with the avocado, green onions, and seasonings. Enjoy!
  11.  

     

     

     

     

     

 

 

 

 

 

Advertisements

Fully Loaded Avocado Toast

Loaded Avocado Toast

Would ya just look at it? Absolutely beautiful. I could stare it this toast all day. JK I wouldn’t be able to because I’d 100% eat it as soon as I saw it.

K usually I avoid bread, BUT in this case I made my own sourdough bread from my very own sourdough starter so I knew exactly what I was going to be putting in my body. And let me tell you, it was a lot of work, but ohhhhh baby was it tasty and worth it. I chose sourdough bread because it’s considered to be one of the healthiest breads around (you can find out more about the health bennies of sourdough in my post here) and because who could resist a nice, crusty, fresh piece of sourdough? Nobody. Plus add some creamy avocado, earthy mushrooms, crispy bacon, and a poached egg? Straight irresistible. Just wow.

Now I could ramble on and on about all the amazingness that is this toast, but that would take time that you could be using to make this toast, SO let’s just get right to it. Enjoy!

 

Fully Loaded Avocado Toast

  • Servings: 1 Toast
  • Difficulty: easy
  • Print

Ingredients

  • 1 slice of fresh sourdough bread (ideally one made with a sourdough starter, I make my own)
  • ½ ripe avocado
  • 3 cremini mushrooms, sliced
  • 2 large free-range organic eggs
  • 1 tbsp white vinegar
  • 2 slices of bacon, chopped into small pieces
  • 1 tsp hemp hearts
  • 1 green onion, chopped
  • salt and pepper to taste

Directions

  1. Heat a large skillet over medium heat and add your bacon. Cook while stirring occasionally until the bacon is fully cooked. Remove to a paper towel to drain grease.
  2. Keep the bacon grease in the skillet and add the mushrooms, stirring occasionally until they are tender.
  3. Meanwhile, in a large microwave-safe mug or bowl, add about 1 cup water, your white vinegar, and then crack your eggs in. Make sure the water level isn’t too close to the top and cover with a plate. Microwave your eggs until they are poached (my microwave takes about 90 seconds for two eggs, but the times will vary so check frequently to make sure you don’t over/undercook the eggs. And be careful!! The water will be hot!
  4. Toast your bread.
  5. Smear the avocado on your toast, then top with mushrooms, eggs, bacon, hemp hearts, green onions, salt, and pepper. Enjoy!


Sweet and Spicy Ground Chicken Meatball Veggie Bowl

Turkey Meatball Veggie Bowl

Have you ever gone to the grocery store on the hunt for ground turkey and then got home only to realize you messed up and got ground chicken on accident? Just me? Well TBH I do it all the freakin’ time so I’ve decided to just embrace my lack of attentiveness by channeling it into tasty ground chicken dishes.

Aaaaaand this is one of my faves. Ground chicken meatballs are super underrated. I feel like nobody ever really talks about ground chicken meatballs, it’s always ground beef or ground turkey. But ground chicken meatballs are SO good so I’m starting a ground chicken meatball bandwagon.

#chickenmeatballsfolife

Anyways, this bowl is perfect for lunch, dinner, or even a snack, and it’s a meal prepper’s heaven (if you’re into that, which you should be if you’re not) because you can literally make a whole bunch of everything in advance and then heat it up whenever you have a craving for a delicious, nutritious meal. Also, talk about the perfect meal to pack for lunch at work! SO GREAT.

And besides being scrumptidlyumptious, this bowl is POWERFUL. You’ve got your protein, vitamins, minerals, fiber, healthy fats, anti-cancer properties, andddd gut health promotion! So give it a try next time you accidentally buy ground chicken by mistake. Or even if you buy it on purpose. You’ll thank me later. Enjoy, my peep!

 

Ground Chicken Meatball Veggie Bowl

  • Servings: 1
  • Difficulty: easy
  • Print

Ingredients

  • ¼ pound lean free range organic ground chicken
  • ½ tsp minced garlic
  • 2 tbsp diced yellow onion
  • 1 Tbsp chickpea flour
  • pinch of salt
  • ½ tbsp virgin organic coconut oil
  • ¼ cup sweet potato cut into chunks
  • 1 carrot, sliced
  • ¼ cup cremini mushrooms, sliced
  • 1 cup chopped kale
  • salt and pepper
  • 1 Tbsp maple syrup
  • 2 tsp Frank’s Red Hot Sauce

Directions

  1. Pre-heat your oven to 400 degrees F.
  2. In a bowl, combine the ground chicken, minced garlic, yellow onion, chickpea flour, and pinch of salt. Mix to combine.
  3. Form balls about 1 inch in diameter and place on a lined baking sheet.
  4. Put in the oven and bake for about 15-20 minutes (until the internal temperature reaches 165 degrees F).
  5. Meanwhile, toss the sweet potato chunks and carrot slices in half of the coconut oil, salt, and pepper. Transfer them to a lined baking sheet and place in the oven for about 15-20 minutes (until fork tender).
  6. While everything’s cooking in the oven, heat the remaining half of the coconut oil over medium heat in a pan. Once it’s hot, add the mushrooms and stir occasionally until they are tender.
  7. Mix together the maple syrup and hot sauce.
  8. Place kale in a bowl and top with the mushrooms, sweet potatoes, carrots, meatballs, and sauce. Enjoy!


Easy Coconut Yellow Curry Chicken Bamboo Bowl

coconut curry chicken bamboo bowl


Easy Coconut Yellow Curry Chicken Bamboo Bowl

  • Servings: 1 bowl
  • Difficulty: easy
  • Print

Ingredients

  • ¼ cup chopped red cabbage
  • ½ cup chopped kale
  • ¼ cup shredded carrot
  • ¼ cup steamed broccoli
  • ¼ cup cremini mushrooms, sliced and sautéed until soft
  • ¼-½ cup cooked chicken breast, sliced
  • 1 tsp unsweetened shredded coconut
  • ½ cup cooked brown rice (I cook my rice in water with ½ tsp turmeric powder which gives it a nice yellow color as well as some great added health benefits!)
  • 1 ½ tsp yellow curry sauce
  • 1-2 Tbsp coconut milk
  • 1 tsp all-natural peanut butter

Directions

  1. In a small bowl, combine the yellow curry sauce, coconut milk, and peanut butter. Mix until well combined.
  2. In a larger bowl, add your cabbage, kale, carrot, broccoli, mushrooms, chicken, shredded coconut, and rice. Top with your curry sauce and enjoy!