Scrambled Egg Breakfast Tacos with Quick Cider-Chipotle Breakfast Sausage

From Whole30.com

FOR THE SAUSAGE

  • 1/4 cup apple cider
  • 1 teaspoon kosher salt
  • 1 teaspoon ground chipotle chile pepper
  • 1 teaspoon dried sage, crushed, or 1 tablespoon finely chopped fresh sage
  • 1/2 teaspoon dried thyme, crushed
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 pound ground pork

FOR THE EGGS

  • 1 tablespoon Clarified Butter or ghee
  • 8 large eggs
  • Kosher salt and black pepper
  • 12 butter head lettuce leaves
  • Whole30-compliant pico de gallo or hot sauce
  • Chopped avocado (optional)
  • Fresh cilantro leaves (optional)
  1. MAKE THE SAUSAGE
    IN a large bowl, combine the apple cider, salt, chipotle, sage, thyme, black pepper, garlic powder, and onion powder. Add the ground pork and use your hands to thoroughly mix in the seasonings.

    IN a large skillet, cook the sausage over medium-high heat until browned, using a wooden spoon to break up the meat into small pieces as it cooks. Use a slotted spoon to transfer the sausage to a bowl. Pour off any fat remaining in the skillet and wipe out the skillet.

  2. MAKE THE EGGS
    SET the skillet in which you cooked the sausage over medium heat and add the butter. In a medium bowl, whisk the eggs just until the yolks are broken. Pour the eggs into the skillet. Cook, stirring often, until they reach the desired doneness. Season with salt and black pepper.

    DIVIDE the sausage and eggs among the lettuce leaves. Top with pico de gallo and, if desired, avocado and cilantro.

Using the Lagree Megaformer

From Lagree Fitness

The Lagree Megaformer, (with the most current version, the M3S and Supraformer) is a spring based resistance trainer, which can be used as a therapy device, to train patients with neuromuscular deconditioning. Due to the mechanical workings of the machine, the springs, which normally confer the resistance, can also be used to support the patient during exercise. Once the patient has regained function, support can be gradually removed and resistance added until the patient is fully recovered and beyond. We recommend physical therapists, chiropractors, sports medicine physicians other practitioners treating debilitated patients with neuromuscular disorders consider using this device as part of a therapeutic treatment plan.

Since its introduction into the fitness world by creator, Sebastien Lagree, the Lagree Fitness (LF) method with its spring based trainer the Megaformer, has been a state of the art tool for body sculpting and improving dynamic fitness. Its utility is apparent in subjects new to exercise as well experienced athletes. Through several redesigns, the machine has evolved to devices (Megaformer M3S, Supraformer) which can be used to work any part of the body, especially the core musculature, in all planes (Figures 1&2).

While there are many differences compared to the traditional Pilates Reformer, a unique feature of the Megaformer is the ability for the subjects to stand on the surface, training balance as well as strength. While doing LF training, the subject is taught to move the target muscle through the full range of motion very slowly, to sequentially recruit muscle fibers until muscular failure occurs.

Once the muscle has been worked to exhaustion, the subject’s myocytes will be stimulated to increase their capacity for work through hypertrophy. The net effect in athletic subjects is increased muscle strength and definition. It also promotes the neuro-muscular connection needed to train stability musculature often neglected in standard weight training.

When using the Megaformer in patients with severe debilitation, or neurologic damage, modifications are needed to accommodate the disability. When used effectively LF training can stimulate the missing neuromuscular connection, improving muscular strength and endurance.

Green Shakshuka

From Whole30’s Facebook Page

INGREDIENTS:

  • Handful of Brussels Sprouts, halved
  • 1 leek, sliced
  • 2 shallots, chopped
  • 2 tbsp ghee
  • 3-4 happy eggs
  • sea salt
  • black pepper
  • 2 tbsp salsa verde

DIRECTIONS:

Heat the ghee on a medium heat before adding the shallots, leeks, and brussels sprouts.  Cook for 5-6 minutes or until the brussels sprouts become a little softened.  Make 3-4 depressions in them and crack in the eggs.  Continue to cook until the eggs are cooked to your liking.  Season and serve with some salsa verde.  Enjoy!

Sicilian Chicken Breasts with Salmoriglio Sauce

From SUN BASKET

INGREDIENTS:

  • 3/4 pound broccolini
  • 1/4 pound roasted red peppers
  • 2 oz roasted almonds
  • Two 6-oz boneless skin-on chicken breasts
  • Peeled fresh garlic
  • 1 lemon
  • Fresh flat-leaf parsley
  • 1 teaspoon dried oregano

INSTRUCTIONS:

  1. Prep and roast the broccolini
    Heat the oven to 400ºF.
    Trim about 1 inch from the ends of the broccolini; cut any larger stalks in half lengthwise.
    Scrape off any seeds from the roasted red peppers; thinly slice the peppers.
    Coarsely chop the almonds.
    On a sheet pan, toss the broccolini with 1 to 2 teaspoons oil and season with salt and pepper. Spread the broccolini in an even layer and roast until slightly charred and crisp-tender, 10 to 12 minutes. Remove from the oven, add the red peppers and almonds, and stir to combine.
    While the broccolini roasts, prepare the chicken.
  2. Cook the chicken
    Pat the chicken dry with a paper towel; season generously with salt and pepper.
    In a medium frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the chicken, skin side down, and cook until the skin is well browned, 5 to 6 minutes. Turn and cook until the meat is firm and cooked through, 3 to 5 minutes, depending on thickness. Transfer to individual plates. Do not clean the pan.
    While the chicken cooks, prepare the ingredients for the salmoriglio.
  3. Prep the salmoriglio ingredients
    Finely chop, press, or grate enough garlic to measure 1 teaspoon.
    Juice the lemon.
    Strip the parsley leaves from the stems; finely chop the leaves.
  4. Make the salmoriglio
    Pour off all but 2 tablespoons fat from the pan used for the chicken; warm over medium heat until hot but not smoking. Stir in the garlic and oregano and cook until fragrant, about 30 seconds. Add the lemon juice, parsley, and 2 tablespoons water. Remove from the heat and stir, scraping up any browned bits from the bottom of the pan. Season to taste with salt and pepper.
  5. Serve
    Top the chicken with the salmoriglio and serve with the broccolini.

*Chef’s Tip To achieve a beautiful crisp chicken skin, in Step 2, pat the meat as dry as possible, then give the pan plenty of time to heat before adding the meat. If you have one, use the back of a spatula to press the skin into the pan for even cooking.