Spiralized Apple and Brussels Sprouts Frittata

So I'm just going to get right to it - I know the combo sounds a bit odd. apples and Brussels sprouts? But I'm telling you it is just SO good! It's one of those you need to trust me until you try it, because it's life changing. I've been making this combo for a little while now, whether is a frittata, omelet, or scramble. But regardless, it's seriously F-ing delicious. I don't want to waste any more time - let's just get to the goods.

Here's What You'll Need:

-5 eggs, whisked
-15-20 Brussels sprouts, bottoms removed and either halved or quartered depending on size
-1 granny smith apple, spiralized (can be chopped or shredded as well)
-1/4 cup red onion, sliced
-2 tbsp shredded parmesan cheese
-1 tbsp ghee (or non-stick spray or coconut oil)
-Sea salt, black pepper, and any additional seasoning to taste (I LOVE this one, and you can used the code juststacy15 for 15% off)

Serves 2

Instructions:

1) In an oven-friendly pan, melt the ghee over medium high heat on the stove top. 
2) Once melted, spread the ghee all over the bottom and sides of the pan, and add in the Brussels sprouts and cook alone and covered for about 5 minutes.
3) Add in the red onion and continue to cook, stirring occasionally, until the Brussels sprouts really start to soften and brown a bit (about another 5 minutes).
4) Add in the spiralized apple and cook for 2-3 minutes until the apple just starts to soften a bit.
5) Spread out the veggies and apple mixture evenly in the pan, and sprinkle the parm over everything.
6) Mix your seasonings into your eggs, and pour the egg mixture evenly over your apple, veggie, and cheese mixture.
7) Cover the pan and cook for about 3-5 minutes until the sides look cooked and start to come away from the pan a bit.
8) Once this occurs, remove the lid, and pop the entire pan into the oven on broil, cooking for about 5-8 minutes until the frittata is cooked through and a light golden brown on the top.
9) Remove the pan from the oven, flip or remove the frittata with a spatula onto a cutting board. Slice it in half, serve, and enjoy!

So what'd ya think? Has your mind been blown by this delicious, sweet, and savory combo? Let me know in the comments below!

Fajita Frittata with 4th & Heart Himalayan Pink Salt Ghee

Is there anyone out there who doesn't like fajitas? They're easily my go to meal when making or eating Mexican food. They're simple and straight forward while still packing some delicious flavor. So I figured why not turn fajitas into one of my favorite breakfast dishes, a frittata.

I took the fajita essentials - bell pepper, onion, salsa and added in some of my favorite fajita fillings - zucchini and avocado. Brought it all together with some garlic and 4th & Heart Himalyan pink salt ghee, and we have ourselves the perfect way to spice up your Sunday brunch or really breakfast any day of the week!

Here's What You'll Need:

-6 eggs
-2 tbsp milk of your choosing (I usually go with unsweetened almond milk)
-1 tbsp 4th & Heart Himalayan pink salt ghee
-2 tbsp salsa (and additional to top if desired)
-1 clove garlic, minced
-1 small zucchini, spiralized (or cut into 1/4" semi circles)
-1 bell pepper, stem removed and seeded sliced into 1/4" thick rings (width wise)
-1/4 small onion, chopped
-1/2 avocado, sliced
-Himalyan pink sea salt and pepper to taste

Serves 4-6

Instructions:

1) Preheat your oven to 400 degrees on broil.
2) In a cast iron skillet, heat up the tbsp of ghee on the stove top over medium high heat until melted. Move the pan around to coat the pan completely with the ghee.
3) Add the garlic and onion to the ghee and cook for about 3 minutes until the onion cooks down a bit.
4) Add in the zucchini and bell pepper rings and cook for an additional 3-5 minutes mixing regularly.
5) In the meantime, mix together the 6 eggs, (almond) milk, salsa, salt, and pepper in a bowl.
6) Add the egg mixture to the skillet pouring over evenly. Feel free to move the pan around to make sure the egg mixture is evenly dispersed.
7) Add in the avocado slices to the top of the mixture, spacing evenly. 
8) Cover and cook for about 3-5 minutes on the stove top until the sides of the egg mixture seem cooked and stick to the sides.
9) Move the skillet into the preheated oven and cook until the top is a golden brown (about 10 minutes).
10) Remove the skillet from the oven, and let it cool for about 5 minutes. 
11) Cut the frittata into slices. Serve and enjoy!

I topped mine with some extra hot salsa because I'm a spicy freak, and served it with my mixed potato and veggie hash on the side. Let me know how you ate your frittata and what you think in the comments below!

Savory Arugula Shiitake Oats with Parmesan and Thyme

So I will admit it, I have been slacking on recipes recently. It's not that I haven't been playing around with new things, but the holidays were just hectic! I know, excuses excuses. BUT it is one of my New Years resolutions to get back to my normal recipe posting schedule because I have A LOT of exciting ideas coming your way.

I'm a huge savory breakfast person (if you couldn't already tell). I'd probably be very happy eating just eggs and veggies every single day. But I do like to switch it up. I think it's important to vary what you eat 1) so you don't get bored and 2) so you get different kinds of nutrients. So one of the ways I've been trying to vary my usual egg and veggies dish is oatmeal. And honestly, I just wasn't feeling something sweet. So I decided to try to make a savory oatmeal, and it was AMAZING.

Here's what you'll need:

-1 cup of rolled oats
-2 cups of your milk of choice (I use unsweetened almond milk, and that's what the nutrition info accounts for)
-2 tbsp shredded parmesan cheese
-1/2 cup shitake mushrooms
-1 cup baby arugula
-2 cloves garlic
-1/4 cup red onion, chopped
-1 tsp olive oil (or your choice of oil)
-3 sprigs of thyme
-Sea salt and black pepper to taste
-2 eggs (optional but included in nutrition info)

Instructions:

1) Mix together the almond milk and oats in a pot, and heat on the stove top over high heat.
2) In the meantime, heat up the olive oil in a skillet over medium high heat. Add in the garlic and onion and let cook for about a minute alone.
3) Add in the arugula and mushrooms and let cook down (about 3-5 minutes).  Remove from heat.
4) Once the oats are boiling, reduce the heat to low, and begin stirring regularly.
5) After about 3 minutes, as the oats are becoming a bit less watery, add in the garlic, onion, arugula, and mushroom mixture as well as the thyme, salt, and pepper. 
6) Stir regularly until the oatmeal becomes close to the consistency you want (about another 3-5 minutes). Add in the parmesan cheese, and continue stirring for an additional minute.
7) Once the oatmeal reaches your desired consistency and the cheese has melted, remove it from the heat and split between two bowls.
8) (Optional) In a skillet, soft fry two eggs, and top each bowl with one.
9) Enjoy!

I can't wait to recreate this dish! Next time I think I'm going to try gruyere cheese. I'm dreaming about it already. Let me know what you think in the comments below!

 

Shrimp Cobb Salad with Lemon Vinaigrette

Shrimp has been one of my favorite foods since I was a little kid. It has a nice flavor, provides protein, and is still light and low calorie.

I knew that I had shrimp at home and was really feeling a nice salad. I started going over the things I had in my fridge and literally couldn't think of anything. Then I thought about the bacon I randomly had leftover from a couple days ago (random because I never buy bacon). Shrimp wrapped bacon? That sounds delicious but not exactly what I was looking for.

I sifted through the limited other ingredients I had lying around, and each one fit perfectly into a summer-inspired lighter cobb salad. Instead of heavy bleu cheese or ranch, I could make a nice citrus vinaigrette and cut out the cheese.

Here's What You'll Need:

For the Salad:
-4 cups of baby spinach
-10 cherry tomatoes cut into thirds
-1/2 avocado, chopped
-1 ear of corn, kernels removed from cob (or 1 small can of corn, drained)
-2 slices of bacon
-2 hardboiled eggs, chopped
-6 oz shrimp
-1/4 tsp of paprika
-salt and pepper to taste

For the Dressing:
-The juice of one lemon
-1 tbsp olive oil
-1 tbsp white wine vinegar
-1/2 clove garlic, minced
-1/8 tsp oregano
-salt and black pepper to taste

Instructions:

1) If you haven't already, cook your bacon slices in a pan or microwave until they are crispy, and chop them into small pieces.
2) If you haven't already, hard boil your eggs (you may also buy them already cooked). Chopped up the eggs.
3) Add the paprika, salt, and pepper to your shrimp and cook on a grill or in a pan on the stove. If you are using pre-cooked shrimp, I still suggest adding the seasoning and just heating up the shrimp a bit using either method.
4) You can either add all the ingredients into one large bowl or split ingredients in half and serve separately.
5) Mix together the dressing ingredients, add to the salad(s), and enjoy!

If you are hesitant about the dressing, please try it! It is seriously delicious in the salad. It balances so well with the egg, shrimp, and bacon and gives just that extra bit of added flavor to this meal. Let me know what you think, and feel free to subscribe below!