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.

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!