Month: February 2019

When you need something quick and you are running low on groceries, try an everything omelet for a quick dinner!

Makes: 1

Ingredients:

• 2 eggs
• 1/4 red onion
• 1 cup chopped spinach
• 1 bell pepper, red
• 1 chicken sausage
• 1/4 avocado
• Salt
• Pepper
• Optional: shredded cheese

Directions:

Sauté veggies and chicken sausage over medium heat until onion is soft. Remove from pan.

Beat 2 eggs in a bowl until scrambled and add salt and pepper to taste.

Pour in heated frying pan. Let it cook for a minute, then return the veggies on top and cheese if adding. Fold in half and transfer to plate. Top with avocado.

Enjoy!

Recently it has been a little cold for LA, which I know is warm for the rest of the country this time of year, but it reminded me of how much butternut squash we would have in the winter in Colorado and all the things we would make with it, so it inspired me to make this warm salad for my lunch bowl.

Makes: 2

Ingredients:

• 3 cups chopped kale/lettuce/spinach of choice
• ½ cups chopped almonds
• ½ cup dried cranberries
• ½ English cucumber, sliced
• 1 butternut squash
• 2 cups cooked brown rice
• ½ tsp salt
• ½ tsp pepper
• ½ tsp sage, dried (1 Tbsp fresh)
• 4 Tbsp Primal Kitchen Orange Balsamic Dressing
• 1 cup Grilled Chicken Breast

Preheat oven to 400 degree F. Peel and gut the butternutsquash. Chop into small pieces (they roast faster this way). Spread the squashout on a baking sheet and drizzle with avocado oil, salt, pepper and sage.Roast for 40 minutes or until soft.

Heat pre-made rice. Or make 1 cup of brown rice in 2 cupsbone broth. Bring to a boil and reduce to a simmer (about a 2 on a stove top).Let simmer for 40 minutes or until all water is evaporated out. Set aside.

Lastly combine the kale, almonds, cranberries, cucumber in alarge mixing bowl.

When the butternut squash is done, mix with the brown riceand serve overtop the salad or mix everything together. Drizzle with balsamicdressing. Serve as a side.

*I keep the squash and rice separate so when I take it towork I ca heat up the squash and rice.

*Add grilled chicken, ground turkey (that’s what I did) or salmon to make this a main entrée.

With Quinoa with Roasted Broccoli

Most people ask me why they should eat quinoa… well here iswhy:

Quinoa is an ancient grain that comes in yellow (most common), grey, orange, green, and red. Though technically a seed, Quinoa is classified as a whole grain and is a great source of plant protein and fiber. One cup cooked provides about 8 grams of protein and 5 grams of fiber. Unlike some plant proteins, quinoa is a complete protein, meaning that it contains all nine essential amino acids that our bodies cannot make on their own. Quinoa is also naturally gluten-free and can be eaten safely if one has gluten intolerance such as celiac disease. It is rich In: Manganese, Phosphorus, Magnesium, Folate, Thiamine. It is commonly used as a substitute for rice or other grains in dishes or added to salads. Quinoa is a great way to add variety to the grains you are eating. Not eating enough variety can cause you to lose some of your gut bacteria diversity which can cause gastrointestinal problems later on.

• Time: 40 minutes
• Servings: 4

Ingredients

• 4 pc. Wild Caught Salmon
• 2 Tbsp. Seafood Spectacular Seasoning (I get mine at Home Goods)
• 4 Tbsp. Apricot Garlic Spread (or just minced garlic with olive oil)
• 2 Heads Broccoli, chopped into pieces
• 2 cups Quinoa, rinsed
• 3 cups bone broth (I used chicken)
• ½ white onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, chopped
• 4 Tbsp. avocado oil
• Salt
• Pepper
• *Parchment Paper

Instructions

Preheat Ovento 425 F.

For theQuinoa: In a medium pot over high, heat avocado oil. Sauté’ the quinoa in theoil for 2 minutes to bring out a nutty flavor, careful to keep stirring so itdoesn’t burn. Add the 3 cups of bone broth and bring it to a boil. Reduce to asimmer for about 20 minutes until all the water is cooked off and it is lightand fluffy. Set Aside. In a separate frying pan, sauté onion, garlic, and mushroomin 2 Tbsp. avocado oil. When vegetables are soft, add quinoa and sauté foranother 5 minutes.

For theBroccoli: Cut or break broccoli into equal pieces. Place on parchment paper ona baking sheet, drizzle with 2 Tbsp. avocado oil and salt and pepper to taste.Bake in the oven for 20 minutes, or until roasted to your liking.

For theSalmon: Spread garlic butter on the salmon (I got an apricot garlic butter fromthe farmer’s market that was amazing), then sprinkle with seafood spectacularseasoning. Grill for 5-7 minutes on the hot grill until your start to see whitecoming out.

Combine everything on a bowl or plate and enjoy!