Eggs with Extra Color and Flavor

Fancy Fried Eggs ~ Lay 1/2-inch rings of sweet red, orange, yellow or green pepper in a small frying pan with coconut oil already melted.  Crack a pastured egg into each one.  You won't need to turn the eggs if you add about a tablespoon of water to the pan and cover with a lid. Continue to cook on a low setting, and the yellow yolks of the eggs will get a white coating from the steam.  Cook very slowly until done according to your liking.

Scrambled Eggs in Pepper Rings ~ Mix scrambled eggs with a little water, salt and pepper.  Lay 1/2-inch rings of sweet red, orange, yellow or green pepper in a frying pan with coconut oil already melted.  Pour enough scrambled egg mixture into each pepper ring so it doesn't overflow.

Scrambled Eggs with Vegetables ~ Melt a tablespoon of coconut oil in a pan and saute' a small sliced sweet onion (or half of a large one) until browned a bit.  Cover with a lid and stir occasionally so they don't burn.

 Add about a 1/2 to 3/4 cup grated carrots and cook until tender.  You can buy already grated organic carrots to speed up the process, although of course, grating them yourself would save money.  Cover with lid to help steam carrots.

Beat 2-3 eggs and salt with a small amount of water (for fluffier eggs).  Chop or slice fresh spinach to add to the eggs.

 Here the spinach is added to the cooked onion and carrots, just before pouring eggs into the pan.  Leave off the lid after adding the spinach and egg mixture.

This is a nutritious meal suited for breakfast, brunch, lunch, or even dinner!  Add a colorful piece of fruit or pepper slices to the plate.  Two or three eggs make a full meal for one adult.  Adjust the recipe accordingly.

Sesame Grilled Chicken

Thanks to Katie Fagan in Virginia for sending this recipe!

 

Marinade:

1 Tbsp. sesame seed oil

3 garlic cloves

½ cup soy sauce

¼ cup rice wine vinegar

¼ cup brown sugar (Stevia would be a good substitute)

2 Tbsp. ginger root (grated)

¼ cup cilantro (chopped)

4 scallions (chopped)

 

6 chicken breasts (boneless, skinless)

2 Tbsp. sesame seeds (toasted)

 

Combine marinade ingredients. Add chicken and marinate 3 hours or overnight. Remove chicken from marinade and grill over medium-high heat 4-5 minutes on each side, basting with marinade. Toast sesame seeds in frying pan over medium heat, shaking to prevent burning. Sprinkle over grilled chicken. Serve with steamed veggies and rice or couscous.

Lime-Kissed Fruit

Thanks to Katie Fagan in Virginia for sending this recipe!

1/4 cup honey
3 oz. frozen limeade concentrate

1/2 tsp. poppy seeds
1 3/4 lbs. fruit salad (strawberries, peaches/nectarines, melons, pineapple, bananas, apples, grapes, kiwi, etc.

Whisk honey, limeade, and poppy seeds together in the container you'd like to serve it in.  Add fruit salad and toss to coat fruit.  Chill until ready to serve.

 

Grain-Free Pancakes

Serves 2 

1/4 cup coconut flour
1 Tbsp. plain gelatin (grassfed is best)
4 eggs at room temp. (pastured are best)
1 heaping Tbsp. coconut oil
1/2 coconut milk or cream
coconut oil for frying

Mix flour and gelatin together.  Add eggs and beat to a smooth paste.  Stir in the coconut oil; add the milk or cream and mix.

Cook about 12 small pancakes in a hot skillet with melted coconut oil.  Turn over when the edges and center turn opaque.

Serve with butter or ghee melted on top, and Fresh Fruity Syrup as a replacement for syrup.

Fresh Fruity Syrup
Fruit suggestions for syrup replacement: blueberries, peaches, strawberries, pineapple, or mangoes.  Bananas or natural applesauce would be good in combination to any of the fruits listed above.  Add a small amount of stevia for sweetness.  Blend in a blender or Magic Bullet.