Breakfast Shakshuka

Good morning!  We had some inspiration for this from a Whole 30 recipe pintere still post.  Downshiftology...we thank you for our light bulb for a quick and easy breakfast!

I didn't take many pictures because my little man who just turned one is extremely excited to help in the kitchen.  Today, he was helping stir the veggies on the stove and I just couldn't take my hands or eyes off him to take photos, so the final shot was taken before he and I shared it.  This is perfect for 3-4 adults or 3 adults and 1 toddler.  He eats and I both shared what was on the plate and didn't even finish because it was so incredibly filling!

Print Recipe
1 pound Shaved Brussels sprouts
4-5 cups Spinach (loose pack)
1 bunch Kale
1-2 Tblsp Coconut Oil
4 Eggs
20 Mini Tomatoes (I use San Marzano  or Heirloom)
1 Avocado
Salt & Pepper

Turn on oven to 375°F and begin to heat an ovenproof pan (I use a cast iron).

Once pan is hot melt oil.  Add in Brussels and Kale until tender.  Then mix in Spinach until wilted.  I salt and pepper this mixture before adding on the eggs. 

Oven should be preheated by now.  Crack eggs right on top of mixture, spaced pretty evenly.  Sprinkle with salt and cracked pepper.  Place in oven.

While cooking, slice tomatoes and Avocado.  Place on plates...pull dish out of oven (about 5-7 minutes*) and plate the breakfast evenly on 4 plates.

Eat with peace and quiet!  Not in my house though, lol.  Thanks for stopping by!  As always, I love to hear from you!

*Cook eggs longer if you like the yolk to be more solid.

What's For Dinner?

Got caught in two storms today.  No kidding, Killian and I sheltered in the back of a van at the Farmer's Market for about 45 minutes.  Then back in the storm by the time we got home...so was I going to the market today? Nope.  Never even got a chance to shop at the Farmer's Market; definitely not making it to Randalls or HEB.

First thought was to order in.  I've been craving Indian food but there's nothing like that here.  So my next choice was Thai.  Sadly, after ordering my Massaman I was informed there was a minimum of $25 for delivery.  Not happening with just me and the little man.  So...to the fridge and pantry I went with Little Man in tow.  And boy, what a great dish I happened to come up with!  I pulled everything out I thought I was gonna use, middle of the way swapped a few ingredients, and me and Little Man were happy!

Started with chicken, spinach, Capers, asparagus, red onion, garlic, leftover pastini, lemon, butter, garlic EVOO, and cannelini beans.

First up, add butter and EVOO to hot pan.  On Med heat.

Okay, not a great photo...but I threw in the onion and garlic over the heat .  Sautéed for about a minute, then took off the heat.  Why?  Cause I don't like burned garlic and I still needed to cut up the chicken.  Remember, this was not thoroughly thought through tonight?

At this point (chicken was browned on one side just enough...Baby was starting to get hungry...so was I, lol) and I decided that the cooked asparagus was too mushy.  At the same time, I realized I had grilled and marinated artichoke hearts.  So those went in with the beans.  But if you know me, you'll know that the color of this was...well, everything was just Beige...and I don't like to eat food that looks like the walls of the DMV. So, back to the fridge I went.

Before I tell you what I traded the Capers out for, I have to explain this picture.  This is 2/3 of what I made left in the pan.  I forgot to take a pic before plating...so I took it after.

Fresh Marzano Tomatoes!  After everything was cooked, I topped it with fresh tomatoes, dried parsley (I didn't have fresh), and a sprinkle of parmesan.

I I includes this photo just because I love sharing my dinner with #LittlePenner and he couldn't stop eating it!

Print Recipe:

1 Chicken Breast (cut into chunks)

3-4 cups Spinach (2 large handfuls for me)

2 Cloves garlic roughly minced 

1/4 Small Red Onion roughly minced

1 Can Cannelini Beans

Artichoke Hearts (I used about 6 slices and roughly chopped them)

8 Marzano Tomatoes (or whatever you have...these are about cherry size)

1/4 C Fresh grated Parmesan

Leftover pasta (about 1 Cup...optional)

1-2 Tbsp Butter (optional)

1-2 Tbsp EVOO (I used Garlic)

Zest of 1 lemon (juice of half the lemon)

Salt & Pepper

Fresh Parsley (or dried if you don't have on hand)

Melt butter and EVOO over medium heat (pan should already be hot).  Sweat the garlic and onion stirring for about 1 minute.  Salt and pepper the chicken, then add to pan. Let cook until browned on one side.  After flipping chicken, add a #Chew size pinch of salt and a couple turns of fresh cracked pepper.  Add the beans and artichokes while cooking for another 2-3 minutes.  At this point, add in the parmesan and stir.  Top with the spinach and wilt it down.  Add in leftover pastina to warm up, the zest of a lemon, and half the lemon squeezed over the dish.  This will really brighten it up and add a dimension to it!  Taste and add more salt and pepper if needed.

Pull off the heat and plate with some of the sliced tomatoes, pinch of parsley, and a bit more parmesan.  

Eat with your favorite person.  As always, I live to hear what you did, how you liked it, any suggestions , or any questions.  Buon Appétit! 

One Pot Chicken & Rice

I was trying to figure out what to cook tonight.  So Pinterest it is...but I wanted something a little different then I found with all the same ingredients.  Easy clean up and quick.  With the baby today, that's exactly what I needed.

I had chicken thighs in the freezer (defrosted them in cool water), spinach, rice, roasted bell pepper, beans, and seasonings.  So yes, I threw it all together...and no...I didn't take a ton of photos today, sorry!

But, it did turn out pretty darn fabulous!  As always, let me know what you think and give suggestions or ask questions!   Buon Appétit!

Before going in the oven...all ingredients in the cast iron.  Now I just have to wash the blender!

Print Recipe:

2 C. Chicken Broth

1 Roasted Bell Pepper (I used half red/half yellow...it's what I had)

1 Tblsp. Olive Oil (I used Garlic EVOO)

2 Whole Garlic Cloves

1/2 White Onion

1 C. Dry Rice

2 C. Spinach

1 can Black Beans

4 Chicken Thighs 

Salt & Pepper

1 tsp. Spice

Preheat oven to 375°F.

In the Blender: EVOO, bell peppers, garlic, onion...blend until smooth

In the skillet (I use cast iron, but any oven proof deep skillet will work): Mix chicken broth, bell pepper sauce, rice, spices, spinach, and beans.  Place chicken thighs on top and season with salt & pepper. 

Bake for 1.5 hours and let sit for about 3 minutes before serving.  Plate dinner and Enjoy!

Cafe Latte Protein Shake

Daily healthy breakfast is important in our lives.  And sometimes I just need to make up a change in shakes.  I will post several different shake ideas throughout our time together.  Just blend it up and enjoy!

Ingredients...love my Herbalife!  I also use decaf instant because I really don't do much coffee at all, but this is awesome!

·         2 scoops café latte

·         2 scoops vanilla PPP

·         1-2 tsp cinnamon

·         1 tsp instant coffee (I use decaf)

·         12-16 oz Water

·         5 ice cubes

Blend away and drink!

Tripp Dipp

Who all likes ranch dip?  I know that I'm happy with it sitting around a pool with some veggies and chips!  However, those calories start to add up fairly quickly and it's not very substantial.  An old friend of mine, who absolutley LOVES ranch, introduced me to this recipe years ago.  She and her dad would make it for all sorts of gatherings.

Over the years, I have tweaked it here and there to make it a bit healthier and with much more protein.  No matter what...the flavor is there and so is the satiation of my hunger!  Here's to Dr. Tripp, always thinking of you while you look down on us!

Ranch Mix, Greek Yogurt, Cottage Cheese, Cayenne Pepper, Celery & Green Onions

Finished product

Honestly, I need to get a picture of it all plated or a better picture in general.  It can be a bit difficult sometimes when Little Penner is constantly needing my attention...and I gladly will give it to him.  These days are flying by!  I will also blame my beautiful mother for the lack of photos, she had hand surgery over the weekend and I was helping her out by prepping food for her household as well as mine this week.  That's rather difficult with a 14 week old too!  No matter, it got me in a serious mood to cook and bake as you can see with all of these posts, LOL.

Print Recipe:

1 cup of Cottage Cheese
1 cup of Greek Yogurt
3 Green Onions (green and white bulb included)
2 Celery Sticks (sliced/diced and optional...I like the crunch)
Fiesta Ranch Mix (Click HERE for my personal recipe, or use store bought if you prefer)

Mix everything in a bowl.  Cover and chill.  Enjoy with a veggie platter and/or chips.

Golden Milk

Fall is upon us and that brings out all flavors and spices of warmth.  Oddly, I can smell warmth through specific foods and drinks.  I have heard of "golden milk" for some time and have wanted to try it for the Ayurvedic benefits.  Turmeric, ginger & cinnamon all have excellent health benefits and the fact that this is a dairy-free soothing beverage tops the list for me!

After finally getting to sit down and enjoy my tea, which was a whole journey in itself, I will say that I could drink this daily!  I think I'll try to do so in the evening twice a week after putting Little Penner to bed.  So calming and perfect as the cool nights begin to show themselves here in Austin.  Here are the photos and such a simple recipe.

Spice "Paste"

Such a cool swirl while on the stove.

Add in some local honey to sweeten...I use local to help with allergies.

Final product.  The golden yellow and smell of spice is perfect for the Fall season!

Print Recipe:

1.5 tsp Turmeric

.5 tsp Ginger

1/8 tsp Black Pepper (for full effects of turmeric)

Pinch of cinnamon, saffron & nutmeg (optional)

2 tsp Coconut Oil (or Ghee)

1 cup Coconut Milk (or other full fat milk)

1 cup Coconut Water (or water)

1 Tbsp Honey (optional...and to taste)

Make a paste with spices and coconut oil in a small pot on the stovetop.  Add in Coconut milk & Coconut water, then turn heat on to medium-high.  Let the tea boil until it starts to curl away from edges of pot, then turn off and steep for 3-5 minutes.  Add honey to tea and let melt.  

Curl up with your favorite book & blanket with the cool air blowing on you.  Then settle in to a calming evening with a fantastic beverage.

Dry Seasonings

How many times do you read in recipes...Italian mix, Ranch mix, etc.  Not everyone has those on hand and to be honest, have you actually read the ingredients in pre-packaged versions?  Not exactly the healthiest choice (but hey...sometimes we are in a hurry!)

I purchased these little jars a few years ago...I'm not even sure from where to be honest with you.  I don't even think they were made to keep spices, but the lids are airtight and I can use my chalk pen to write on the glass bottom.  So, I have fallen in love with these little containers.

Back to the whole purpose of this lesson in spices.  Here is a list of some spices I have collected over the years and that I tend to use throughout my time in the kitchen.  Put them together, use them and then be creative and make some up yourself!

Ranch Mix:

2 Tbsp. Parsley

1.5 tsp Dill Weed

2 tsp Garlic Powder

2 tsp Onion Powder

2 tsp Onion flakes

1 tsp Chives

~ 1 tsp each Salt & Pepper

Mix together dry seasonings.  You can also grind up in a food processor or coffee grinder to make a finer grain of mix.  Add 1 Tbsp to 1/3 cup Greek Yogurt and 1/4 cup Milk to make dressing.  

**For Fiesta Ranch Mix...add .5-2 tsp Cayenne or other suitable red pepper...it's all up to your own tastebuds!

Mediterranean Mix:

*borrowed from 21 Day Fix*

4 Tbsp Parsley

4 tsp Onion Flake

2 tsp Basil

1 tsp Oregano

1 tsp Thyme

1 tsp Garlic Powder

1 tsp Sea Salt & Pinch of Pepper

Smokey Southwestern Mix

*borrowed from 21 Day Fix*

1 Tbsp Chili Powder

2 tsp Ground Cumin

1 tsp Coriander

1/2 tsp Onion Powder

1/2 tsp Garlic Powder

12 tsp Oregano

1/2 tsp Smoked paprika

1 tsp Sea Salt

Penner just absolutely LOVES his taco seasoning.  I'm not opposed...however, I prefer less ingredients.  You know, like ones I can actually say without having to sound them out.  It's always nice to actually know what the ingredient is as well without having to Google that ish, LOL.  We love using this recipe instead.

All Purpose:

*borrowed from 21 Day Fix*

4 tsp Onion Powder

2 tsp Garlic Powder

2 tsp Mustard Powder

1/4 tsp Thyme

1/4 tsp Pepper

1 tsp Sea Salt

Pumpkin Pie:

1 tsp Ground ginger

1 tsp Cinnamon

1/2 tsp Nutmeg

1/4 tsp Clove

1/4 tsp Cardamom

1/4 tsp Sea Salt

Herbs de Provence:

2 Tbsp Each

Savory, Rosemary, Thyme, Oregano, Basil, Marjoram, Fennel

Mix together dry seasonings.  You can also grind down into a finer grain, but this can be used as a wonderful rub,  You can also add tarragon or sage while removing other ingredients...this is a very flexible seasoning.