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.

Healthy, Quick and Simple Breakfast

For a quick and easy breakfast that’s also healthy all you need is one egg cooked your favorite way, a fruit and a veggie.

For mine, I added a fried egg, an apple and half of a cucumber which includes a protein, fruit and veggie in one dish.

Italian Sausages with Kale & Red Pepper Chutney

From SUN BASKET

INGREDIENTS:
Fresh ginger
Peeled fresh garlic
1 red bell pepper
3 scallions
Fresh cilantro
Chutney spice blend (coriander – cumin – sweet smoked paprika)
½ teaspoon Urfa biber chile flakes (optional)
½ cup diced tomatoes
Two 4-ounce mild Italian pork sausages
¼ pound turnips
1 bunch kale

INSTRUCTIONS:

1.  Prep the chutney ingredients

  • Heat the oven to 200ºF.
  • Grate or peel and coarsely chop the ginger.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Remove the stem, ribs, and seeds from the red bell pepper; thinly slice the pepper.
  • Trim the root ends from the scallions. Thinly slice the green parts and divide into 2 equal portions; cut the white parts in half lengthwise and set aside for the kale.
  • Finely chop the cilantro.

2.  Make the chutney

In a large frying pan over medium heat, warm 2 tablespoons oil until hot but not smoking. Add the ginger, garlic, bell pepper, and half the green parts of the scallions. Cook, stirring occasionally, until the bell pepper starts to soften, 2 to 4 minutes. Stir in the chutney spice blend and as much Urfa chile as you like and cook until toasted, about 1 minute.
Add the tomatoes and ½ cup water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until most of the liquid has evaporated, 10 to 12 minutes. Remove from the heat, stir in the cilantro and the remaining green parts of the scallions, and season to taste with salt.
While the chutney cooks, prepare the sausages.

3.  Cook the sausages

In a medium frying or grill pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the sausages and cook, turning once, until well browned, 5 to 6 minutes per side. Transfer to a plate and keep warm in the oven. Do not clean the pan. Just before serving, cut the sausages on the diagonal into ½-inch slices.
While the sausages cook, prepare the kale and turnips.

4.  Cook the kale and turnips

Peel the turnips and trim off the ends; cut in half lengthwise and then into ¼-inch-thick half-moons.
Strip the kale leaves from the stems; coarsely chop the leaves.
In the same pan used for the sausages, if dry, add 1 tablespoon oil and warm over medium-high heat until hot but not smoking. Add the turnips and cook, turning once, until starting to brown, 1 to 2 minutes per side. Add the white parts of the scallions and cook, stirring occasionally, until just softened, 2 to 3 minutes. Add the kale, season with salt and pepper, and cook, stirring occasionally, until wilted, 2 to 4 minutes.

5.  Serve

Transfer the sausages to individual plates and top with the chutney. Serve with the kale and turnips.