Poultry

My husband started a new job in the insurance business and spends most of his early hours of each day hopping in the car before 7am to meet with business owners all around the state. In his typical fashion, he wakes up 10 minutes before he needs to leave, slams a cup of yesterday’s coffee, and runs out the door. If he remembers, he’ll grab a banana and munch on while be drives.

There’s only so many ways to make a baked egg dish, so I decided to search for the best egg muffin recipe I could find. After trying a few different recipes, I found Wholesome Yum’s to be the best! It’s an easy, one-bowl recipe that’s done in 30 minutes or less. It’s a versatile recipe that freezes well and reheats quickly.

Base Recipe

A dozen eggs, 1/3 cup milk, half and half, or cream, one teaspoon each salt, pepper, garlic powder, and onion powder. That’s it. Whisk together in a large bowl and pour 1/4 cup of mixture into each muffin cup.

Add-Ins

My husband is a fan of ham and cheese muffins, but these can be made veggie-based, meaty, cheesy, or dairy-free if needed. Here are some great combos:

Ham-cheese

Broccoli-bacon-cheddar

Peppers-onions-spinach

Tomato-kale-feta

Spinach-tomato-mozzarella

Quality Plug

I will always recommend organic dairy, vegetables, and eggs. If organic isn’t an option for you, follow the Dirty Dozen List for vegetables. This list is your go-to resource for deciding when to by organic and when to go the conventional route. The top 12 fruits and vegetables should be purchased organically due to high levels of pesticide and other chemicals. For the other ingredients if organic isn’t doable, I’d recommend dairy-free milk, free-range eggs, and uncured meats.

Tips, Tricks, and Storage

Silicone muffin cups are my new favorite kitchen trick. No greasing necessary and the easiest clean up.

Don’t over bake! They will shrink and shrivel. Still tasty, but not as nice-looking. 🙂

Freezer-Friendly Egg Muffins

A healthy and tasty on-the-go breakfast for those busy mornings.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American

Servings 6

Equipment

• 12-16 silicone muffin cups Or greased/paper-lined muffin tins
• mixing bowl
• Knife
• cutting board
• mixing bowl
• Measuring cups and spoons

Ingredients

  

• 1 dozen eggs
• ⅓ cup half-and-half cream or milk also works
• 1 tsp each sea salt, pepper, garlic powder, onion powder

Add-Ins

• 1 cup each chopped ham and shredded cheese
• spinach, tomato, mozzarella
• broccoli and shredded cheese
• kale, tomato, feta
• spinach, onion, red pepper
• cooked bacon crumbles, onion, shredded cheese
• Or a combination of any of these!

Instructions

 

• Preheat oven to 350. Line a muffin tin with paper liners or generously grease the muffin pan.
• In a mixing bowl, combine all base ingredients and whisk until combined. Using ¼ cup measuring cup, pour egg mixture into prepare pan or cups. Each cup should be about 90% full.
• Chop, shred, or dice add-in ingredients. Sprinkle as desired into each egg cup and shake in a little extra salt/pepper. Gently stir each cup to incorporate the add-ins.
• Baked for 20 minutes or until toothpick comes out clean and there is no visible liquid egg on top.
• Let cool in the muffin cups briefly to finishing setting. Remove from liners or pan after about 10 minutes. Serve warm or let cool completely before storing in the fridge for 5 days or freezing for a few months. Enjoy!

Keyword almond milk, bacon, breakfast, dairy free, eggs, feta cheese, freezer friendly, gluten free, ham, meal-prep, vegetables

Since it’s now Lent and I just got home from a Florida vacation, I have been experimenting in the kitchen with different fish and seafood recipes to help me feel like I am still sitting on the beach in the Florida Keys eating endless shrimp and Mahi-Mahi. This recipe has been my favorite so far!

Who doesn’t love the comfort-food feeling a Caesar salad provides? People either love it or hate it. I definitely love it! That salty, rich, and creamy goodness just gets me. However, I don’t love how many restaurant style and even store bought Caesar dressings are full of inflammatory fats and other ingredients making it not so good for your health. A salad should be a lighter meal but still filling and something you desire to eat. This recipe helps you not sacrifice what you really want to eat! You can enjoy that Caesar salad and still have it be a delicious and nourishing meal.

This Caesar salad recipe is based off of one of my favorite food bloggers, The Real Food Dietitians. They have some crazy delicious recipes for all eaters. They are a couple of talented recipe creators so be sure to check them out! #goals

Homemade Caesar Dressing

I made my own take on the dressing, although Primal Kitchen is a brand everyone should check out. I frequently use their Caesar dressing and it is a delish. If you have it in your fridge or don’t feel like making a homemade dressing, go buy this one! Their line of condiments is unbeatable when it comes to taste and quality ingredients. This dressing recipe is a dairy-free, vegan, and mayo-free vinaigrette style made with healthy fats like olive oil that will benefit your body and your tastebuds. It mixes up in almost no time and is a perfect balance of salty and savory yet light and refreshing.

Start by mincing your garlic and letting it sit for about 10 minutes for maximum health benefits. Then combine all other ingredients in a small jar and give it good shake or whisk to mix.

Why Salmon?

Salmon is a great source of protein and healthy, brain-boosting fats. It’s solid nutrition profile puts in in my top 3 favorite protein choices. It also pairs so nicely with the Caesar dressing making it a double win. Chicken or shrimp would also be a good protein options or keep it vegan and a few more chickpeas. It’s so versatile!

Everything else:

The crispy chickpeas act as the crouton on this salad bringing a more nutrition-packed punch and less of a blood sugar spike that could occur from the refined carbs like a classic crouton. If you have an air-fryer, I wold use that to crisp up these little guys in no time. Otherwise, baking them works find too if you have 30 minutes to spare.

Avocado adds additional healthy fat and fiber. The radish and onion add a nutritious crunch. If you aren’t dairy-free, definitely add a sprinkle of a high-quality parmesan and fresh-cracked pepper to top it off before digging in. It pulls everything together making it feel like a “classic” Caesar.

Did you make this recipe? Let me know what you think of it in the comments!

Salmon Caesar Salad with Caesar Dressing (Dairy Free and Vegan!)

A healthier take on a classic salad. Perfect for lunch or dinner!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner, Dressings, Lunch, Main Course, Salad

Cuisine Italian, Mediterranean

Servings 2

Equipment

• sheet pan
• oven
• small jar
• whisk

Ingredients

  

Salmon Salad:

• 2 portions wild-caught salmon
• 2 radishes, thinly sliced
• ½ an avocado, diced
• ¼ cup shredded or shaved parmesan
• ¼ cup red or white onion, thinly sliced
• ½ cup crispy chickpeas homemade or store-bought
• 1 large head of romaine, or 6-8 cups mixed greens 2 small artisan heads of romaine work too

Dairy-Free Caesar Dressing

• 1/3 cup extra virgin olive oil
• 1 tbsp dijon mustard
• tsp anchovy paste
• 1-2 tsp lemon juice
• salt and pepper to taste
• 1 garlic cloves, minced

Instructions

 

• Prepare the salad dressing first. Combine all ingredients in a small jar and shake vigorously to combine.
• Preheat oven to 425°. Coat each piece of salmon in a small amount of the Caesar dressing. Sprinkle with salt and pepper.
• When oven is ready, bake salmon for 9-10 minutes or until it has reached at internal temperature of 145.
• While salmon in cooking, chop the romaine and divide evenly among 2 salad bowls.
• Evenly distribute the avocado, onion, radishes, chickpeas, and parmesan over the two salad bowls.
• When the salmon is done, serve immediately over the salad and generously drizzle the homemade dressing over each bowl.
• Add more salt and pepper to taste and enjoy!

Homemade crispy chickpeas:

• Coat 1/4-½ cup cooked chickpeas in avocado or olive oil and sprinkle with salt, pepper, garlic, or whatever spices you prefer.
• Air fry the chickpeas at 400° degrees for 7-8 minutes or until desired crispiness.
• You can also bake at 400° for 20-30 minutes, but the air frying method is much faster!

Notes

Recipe adapted from: https://therealfoodrds.com/salmon-caesar-salad-grain-bowl/ 

Keyword anchovy paste, avocado, black pepper, chickpeas, dijon mustard, garlic, lemon, olive oil, radish, romaine, salmon, sea salt

Chimichurri is a bit new to me. I had it for the first time a few years ago and loved the flavor it brought to a mushroom side dish I made. I have since slathered all over a piece of grass-fed steak and as a vinaigrette on a big salad.

I have been trying to add more herbs to my diet and this is a great way to do so. Loaded with healthy fats and a ton of flavor, this sauce is staple in my house.

I like to mix it by hand rather than mix it in a food processor because I like the parsley to stay chunky, but a food processor works well too. Just be careful not puree it.

It will naturally separate if you don’t use a food processor, but don’t worry! It easily mixes back up with a quick shake or stir. This recipe makes a large batch so freeze it in ice cube trays or a small glass jars for future use if you have leftovers.

Classic Chimichurri Sauce

A beautiful olive oil based marinade, dressing, or dipping sauce.

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Prep Time 10 minutes mins

Course Dressings, Marinades, Sauces

Cuisine American, Argentinian

Servings 10

Ingredients

  

• 1½ cups fresh parsley chopped and packed
• ½ cup fresh cilantro chopped and packed
• 1 tsp dried oregano or 1/4 cup fresh
• ¼ cup red onion chopped
• 3 garlic cloves minced
• 3 tbsp red wine vinegar
• 2 tbsp fresh-squeezed lemon juice
• 1 tsp sea salt
• ¼ tsp red pepper flakes optional
• 3/4 cup extra-virgin olive oil

Instructions

 

• Option 1: Chop the parsley, cilantro, red onion and mince the garlic. Add remaining ingredients and stir vigorously to combine. Give it a shake before using to re-mix herbs and oil.
• Option 2: Place cilantro, parsley, garlic, and onion in a food processor and pulse a few times. Add the liquid ingredients and pulse a few more times to combine.
• Serve with steak, vegetables, or as a salad dressing. Store in the fridge for five days or freeze in ice cube trays until solid and then in a freezer safe container for one month.

Notes

Original recipe from: https://www.cookingclassy.com/chimichurri 

Keyword cilantro, dressing, lemon, olive oil, oregano, parsley, peppers, red pepper flakes, salt and pepper, steak marinade, vinneagrette