Egg-cellent!

I have never been a fan of bell peppers.  I really struggle with eating raw bell peppers.  But this recipe has changed my appetite for them, in a big way.

The flavor and texture make an excellent morning (or evening) dish!  This is a power meal, full of good, nutritious ingredients that your body craves...and it is filling and satisfying.  Egg-cellent!

WHAT YOU WILL NEED:

2 eggs (I use fresh organic eggs from our hens, delivered daily!)
1/2 green bell pepper, chopped
1/2 medium tomato, chopped
2 tsp. coconut oil
Kosher salt & pepper to taste.

LET'S BEGIN:

1.  Chop your bell pepper and tomato; heat your coconut oil in a medium pan (I love a good iron skillet) at medium heat.

2.  Cook your chopped bell pepper & tomato, sprinkled with salt & pepper, for about 3 minutes.  In the meantime, whisk your eggs in a bowl.

3.  Pour egg into the pan and mix with the bell pepper and tomato until eggs are cooked; about 2 - 3 minutes.  Enjoy!

Fast Chicken Fajitas

This recipe is SO GOOD, and so easy to put together I will make this for lunch or dinner in a pinch.  Chicken fajitas or Fajita chicken (per my recipe) is zero fats, but it does not zero-out on the mouthwatering taste.

WHAT YOU WILL NEED:

1 LBS. chicken breast, skinless
1 bell pepper (any color - I prefer green)
1 medium onion (any type - I use sweet or yellow)
1 tsp. chili powder
1 tsp. cumin powder
1 tsp. kosher salt
1/4 - 1/2 tsp. black pepper
2 cloves garlic
4 Tbs. lime juice, (freshly squeezed)
1 Tbs. coconut oil

LET'S BEGIN:

1.  Cut the chicken breast into thin strips, slice the bell pepper & onion, chop the garlic and mix well in a bowl with the spices and lime juice.

2.  Heat the coconut oil on medium in a large skillet (iron skillets are best!)  Pour the entire contents of the bowl into the skillet.

3.  Stir fry until the chicken is cooked through and the vegetables are tender.  About 10 minutes.

REMEMBER:  If you can, always use fresh ingredients.

It will serve 4, so double if you want to share with the family!  You can serve the dish just like that, serve over romaine lettuce leaves or on top of organic corn tortillas...the taste remains unbelievably delicious!

Stay healthy!

Reboot Kick Off - Unbeatable.

I decided to try the 3-Day Reboot, drinking only fruits and vegetables in order to begin my New Year's resolution of increasing healthy habits and healthy eating.

Using the Reboot with Joe's Juice Diet, I followed the Reboot Daily Guide.  I normally have a hot cup of lemon water (hot water with a fresh lemon wedge) first thing in the morning.  This is a habit that I will continue, for now.

For (Day 1) Breakfast, I chose the Un-Beet-Able Juice using beets, carrots, apples, kale leaves and fresh root ginger.  Not bad.  Good actually.  Both fresh and filling.

You will need a juicer.  Prep all the veggies and fruits by rinsing, drying and peeling certain items (root ginger).  I did not peel the carrots, apples or beets.  I did cut off the ends of the carrots & beets and core the apple.  Cutting the last two items into pieces, so they fit in the juicer opening.

WHAT YOU WILL NEED:
(For 2 Servings)
2 beets
6 carrots
2 apples
15 kale leaves
2 inch pieces of fresh root ginger

LET'S BEGIN:
Make sure the safely latch is in place on the juicer.  Start the juicer.  Place prepared vegetables & fruits in the juicer, alternating each until all pieces have been juiced.  Keep an eye that the discard compartment does not get too full.  Turn off the juicer when emptying the discard compartment.  Also, keep an eye that the juice compartment does not get too full...

Cheers!  To a healthier Life!!!

(For a Single Serving)  Use:
1 beet
3 carrots
1 apple
7-8 kale leaves
1 inch piece of fresh root ginger

KAL Juice

Kale + Apple + Lemon are the key ingredients that make this drink, drinkable for me.  This is a refreshing drink that quenches my thirst and leaves me feeling satisfied.

What You Will Need:

6 - 8 Kale leaves
2 Granny Smith Apples, core & halved
1/2 - 1 Lemon, peeled
4 celery stalks
1 - 3 inch piece of Red Beet
5+ ice cubes (optional, but highly recommended)
Other optional ingredients:  1 inch piece of fresh Ginger; 1 cucumber

Let's Begin:

Rinse all fruits & veggies.  In juicer, place a little of each of the fruits & vegetables, alternating to get a mix.
Pour juice, in drinking glass, over ice.  That's it!

There are a lot of juicer recipes available; but this is one of my personal favorites.  Since I am a little squeamish about drinking these types of juice drinks, I don't add a large variety of vegetables, yet.  Although I loved to eat cooked & raw vegetables, I am working my way up to adding certain veggies (& even fruits) to my drinks.  I think it is the apples & lemon that make this drink palatable.  And serving over ice is the way I enjoy it best!

Shrimp & Veggie Pasta

This is a quick prep meal with easy clean up.  I like easy clean up as much as I like quick prep.
Knife, cutting board, maybe a strainer, pot with lid, cooking utensil, and a large skillet are all the tools you will need.  You do not really need measuring cups or spoons.  Just eyeball the ingredients and all will be well.  Really.  This dish has great flavor, and the perfect texture combination; some crunch and some soft chew.

THE INGREDIENTS:

Quinoa Pasta, spaghetti style, cooked according to package.
1 - 2 Tablespoons olive oil
1 organic zucchini, sliced (or julienne...)
1 cup fresh mushrooms, sliced
1 cup baby carrots (julienne, strips...or leave whole if you like the extra bite - I do!)
Cooked Shrimp (tails off; I leave tails on and just remove as I eat.  My children know to do this as well).
1 fresh lemon
1 Tablespoon fresh parsley, chopped
Sea Salt & Pepper (freshly ground is best) to taste
Sprinkle of Cayenne Pepper (optional)
Splash of Tabasco Sauce (optional)
Fresh Parmesan Cheese, grated

THE DIRECTIONS:
To cook Quinoa spaghetti, add to boiling water and cook for 4-6 minutes.  While Quinoa is cooking:

Add olive oil to large skillet.  On medium/high heat, saute  zucchini, mushrooms, & carrots for 2  minutes (until just tender).  Toss in shrimp & pasta.  Drizzle fresh lemon juice on top, and sprinkle with fresh parsley, sea salt & pepper.  Toss in skillet.  Remove from heat.  Sprinkle freshly grated Parmesan cheese on top of each serving.  The cayenne pepper and/or Tabasco sauce can be added with the lemon juice, or omit if you don't care for the spice.  I love spicy food, so I will go the extra step.

THE RESULTS: