Egg Muffins

Guess who's in the midst of another Whole 30?

I know I said in my Whole 30 recap post that I would perhaps do another Whole 30 after Cinco de Mayo, but I didn't think it would be so literal as in the day after Cinco de Mayo. I was thinking, I don't know, after Thanksgiving? But my mom asked me to do another one with her, and I couldn't refuse. Because when mom asks, you do. (Or risk the guilt trip forever. JK my mom doesn't do that...) I'm probably only going to do another week or two with Memorial Day weekend around the corner and all.

Going a second round hasn't been hard, although I do miss chocolate and "paleofying" treats. Whole 30 or not, figuring out breakfast is still the hardest thing. Eggs are what I call my "breakfast crutch" because they don't require much thought or effort, and get the food-in-my-belly job done. While I get sick of them quite often, when I get creative outside of my usual scrambled eggs and kale, I love them. Last week was a "love week" when I combined my morning eggs with some leftover chili*, to make one of my favorites, egg muffins. I can't believe it's been a few months since I last made these given that they are so quick and easy, my main criteria for breakfast. (They also freeze well, perfect for a quick heat up/meal on the go!)

*(I call it chili. It's ground beef, tomato paste, chipotle pepper, cayenne pepper, kale and mushrooms. Whatever it is called, it's good.)

Easy Egg Muffins

printable recipe here

For this recipe I used:
1 cup (8 oz) of (leftover) chili (any ground meat will suffice)

4 eggs

Coconut oil

To begin, set the oven to 350 degrees and grease a muffin tin with coconut oil and set aside. (Cupcake liners may also be used.)

If not using leftovers, prepare the ground meat and seasonings of your choice (sausage is so good!) and set it aside to cool.

In a bowl, crack open and whisk the eggs so that they are a bit paler in color and a little frothy.

Now to assemble the muffins. Place a generous tablespoon of the meat in the bottom of each muffin well. Finish by pouring the eggs over the meat, stopping just before it reaches the top of the well.

Bake in the oven for 15-20 minutes, or until a knife poked into the center of a muffin comes out clean.

As hard as it will be to resist, let the muffins cool for a few minutes and if necessary, use a knife to release the muffins. Serve and enjoy!

Whole 30: DONE!

From March 15th to April 13th, I will be doing the Whole 30 and recapping my experience every Monday with a post outlining how I'm feeling, what I'm eating, and how it is going overall. 

I. am. done! I feel like these 30 days just flew by! The Whole 30 is something I've contemplated doing for a while now, and even thought the beginning was tough, I'm glad I did it. 

Was it worth it?

100000%! For starters, I am back to getting a perfect nights sleep, which in turn is making me feel more energetic and focused throughout the day. Most importantly, those pesky cravings, especially sugar, I had previously? Gone. I've been tested a few times (like picking up pizza for my dad), but I never once felt like I just had to have whatever it was. (Plus, the thought of the agony my body goes through to process say, gluten, turned me right off.) Feeling as good as I do, the last thing I want to do now is screw up everything I've been working so hard for. 

So what now?

Whole 30: Week 3!

From March 15th to April 13th, I will be doing the Whole 30 and recapping my experience every Monday with a post outlining how I'm feeling, what I'm eating, and how it is going overall. 

It wasn't until I came to write this post did I realize that I am three weeks into  the Whole 30. Not just is time flying, but at this point, it just feels so natural. While I will, I don't even feel like counting the days anymore. This is my new normal...again. 

This week I had my first dining out experience since starting the Whole 30. I haven't seen my friend Lauren (who is also Paleo), since last September, so we decided we would get together and catch up over brunch. There was a part of me that wanted to postpone it until after I was done with the Whole 30, but doing so would have meant not getting together until the end of April/May. While the Whole 30 has it's restrictions, the reality is this: Life goes on. There will be brunches, and lunches, and various other get-togethers that will involve food. And if there's one thing in life that I cannot live without, it's good food and good company. The most I can do is research beforehand if possible and make the best choices I can while out. 

After said research, we decided on Nice Matin on the UWS. Since I had already reviewed the menu, I decided on the spicy lamb sausage and egg scramble (sans cream), with a side of bacon. While I would have loved a cappuccino, my pomegranate-rose tea was just perfect, and so was the day. 

Portuguese Chicken

Chuck Hughes has to be one of my top five favorite chefs on TV and definitely one of the most entertaining. (And he's kinda cute but whaaatevverr.) Last summer after graduation, Chuck's Day Off immediately became one of my favorite cooking shows to watch on whenever I had some downtime. I've always enjoyed watching cooking shows, but it wasn't until I saw the episode for Portuguese Chicken with Chorizo and Clams did I actually feel inspired to actually make the dish myself. Even before the episode was over, I had the recipe printed and a shopping list of ingredients to pick up at the store, I made it the next day and instantly became a favorite. It's been in dinner rotation ever since.

Before starting the Whole 30, I knew this would be an easy dish to "paleofy" and make Whole 30 compliant. I switched the canola oil for coconut oil, regular potatoes for sweet potatoes (actually really good!), and added some carrots. Either way you make it, the dish is so full of flavor, guaranteed you will make it again, and again, and again. Did I mention that it's incredibly easy and requires only one pot? Because it is and it does. 

Portuguese Chicken (Printable recipe HERE)

adapted from Chuck Hughes, Chuck's Day Off

Ingredients:
2 peppers, halved and seeded
6 pieces of chicken, thighs and legs (I typically do two pieces per person)
1 pound sliced chorizo
1 tablespoon smoked paprika
1 tablespoon paprika
2 tablespoons per person coconut oil (or ghee)
2 sweet potatoes
2 carrots
1 onion (medium sized) halved and sliced
2 cloves garlic, smashed
12 clams*
2 to 3 cups of kale*
1/4 cup each parsley and chives for garnish
Salt and pepper

*More or less of these items is personal preference.

Start by heating the oven to broil and place the red peppers, skin-side up on a baking sheet for approximately 10 minutes or until all the skin is blackened. You can also do this in the toaster oven or over an open flame on the stove, turning occasionally.

When the skin is blackened, place the peppers in an airtight container or bowl covered in plastic wrap to sweat and cool for 5 minutes. Once they are cool, remove the skin.

Reduce the heat of the oven to 350 degrees F.

In a bowl, add the chicken as well as the smoked paprika, paprika, chorizo, salt, pepper and mix well.

In a pan, heat the coconut oil on high heat. Add the chicken and fry until crispy on all sides, about 3 to 4 minutes. Add the chorizo and do the same for another 2 minutes. Add the sweet potatoes, carrots and onions and stir. Slice the skinless, roasted red peppers into long strips and add to the pan, along with all the juices. Place the smashed garlic on top of the chicken and season with salt and pepper.

Put the pan in the oven for approximately 25 minutes, or until the chicken is fork tender. Remove from oven. Add the clams and kale and cook for another 10 minutes. (You can also steam the clams separately and add to the pan after cooking.)

Remove and plate, garnishing with fresh parsley, chives, and a drizzle of olive oil.  

Whole 30: Week 2!

From March 15th to April 13th, I will be doing the Whole 30 and recapping my experience every Monday with a post outlining how I'm feeling, what I'm eating, and how it is going overall. 

Week 2! As I mentioned last week, I made my way to Whole Foods and Trader Joe's and picked up some new veggies and herbs in the form of parsnips, rutabagas, and dill. I've only used the dill, so far, but I will report back on the veg, since I've never had either before. 

Otherwise, things are going well. I am finding my transition back to Paleo much easier than I anticipated, and even though I am "on a plan," it doesn't feel like it anymore. I also observed this week that:

• With the exception of meal planning, I am not thinking about food as I was before. 
• I feel fuller for much longer.
• Because I feel fuller, my meals aren't always on a schedule anymore. Dinner is sometimes later than my usual 6 o'clock because I don't feel hungry. 
• I haven't experienced being hangry since starting the Whole 30.
• Eating before working out makes me feel absolutely horrible, but a post workout meal makes me feel amazing. 
• I feel like I am getting more out of my workouts.
• My cravings are more or less gone. I even went to the pizzeria to get pizza for my dad and did not feel an ounce of a craving (probably cause eating it would make me sick anyway). 

As always, here is my journal for the past week:

Sleep 8 hours

Activity Kickboxing (Tae Bo), strength training

Pre-Workout Canned salmon with olive oil mayo

Post-Workout Remaining salmon, Ella's Kitchen (yes, baby food) 

Breakfast One egg scrambled, lox, leftover broccoli, tea

Lunch Ground pork w/ zucchini noodles and tomatoes, salad, a grapefruit

Dinner Pumpkin soup with sweet potatoes and chicken

Breakfast Burrito

I never skip breakfast. Eating a good breakfast not just makes me feel great, but it helps me to stay on track throughout the day. Despite all it's great benefits, I often rank breakfast as my least favorite meal of the day. So the reason for that? Thinking in the box.

Even though I have perfected the art of making perfectly fluffy scrambled eggs, thanks to Pinterest, I have found a new way to eat eggs. Say hello to my new favorite breakfast, the breakfast burrito. I first made it a few weeks ago when we had some leftover pernil (Puerto Rican pork roast), and in meal planning for the Whole 30, it's the perfect breakfast. The typical flour tortilla is replaced with an egg omelette (or crepe), and filled with meat, veggies, guacamole, whatever! Totally easy and so good.

Breakfast Burrito

(Printable recipe HERE)

Ingredients
2 eggs
cooking oil (olive, ghee,etc.)
1/2 an avocado
1 tomato
Veggies as desired
Meat as desired (Leftovers work perfectly for this!)
salt and pepper to taste

I like to prep all the filling first, this way the omelette doesn't get too cold or soggy.

I love using leftover meat for this dish and used leftover steak from a previous dinner for this particular burrito. If using leftover meat from a previous dinner or lunch, warm it up in the toaster oven or microwave and set aside. If using fresh meat, prepare it with your favorite seasonings ,and set aside.

Next, beat your eggs, and again, set aside.

Now for the guacamole and "salsa." For the guacamole mix together half a chopped tomato, half an avocado, some salt and pepper, and a squeeze of lime. Then I chop the other half of the tomato and call it salsa/garnish.

If using other veggies, have them ready to roll. Literally.

Now for the omelette. Warm your skillet and add in the cooking oil of your choice, about 1-2 tablespoons. Pour in your beaten eggs and make sure the eggs go all the way to the edges of the pan. Let cook a few minutes, flip, and let it cook on the other side, about a minute more. 

Place your omelette on a plate and add your filling. Roll it up, top with salsa, and enjoy!

Frank's Hot Sauce optional. 

Whole 30: Week 1

From March 15th to April 13th, I will be doing the Whole 30 and recapping my experience every Monday with a post outlining how I'm feeling, what I'm eating, and how it is going overall. 

I can't believe it's been a week already on the Whole 30! Today marks day 11, and after feeling a bit of the carb flu, I am truly feeling much better. I am sleeping better and waking up feeling ready for the day and my morning workout. While cravings were an issue last week, I don't find them creeping up at all. Hey, I even resisted the temptation of fresh baked bread that was made Saturday night! 

The biggest adjustment I have had to make on the Whole 30 is incorporating a pre-workout meal (some fat and protein used to signal the body of activity) and a post-workout meal (some lean protein and carbs, as needed, for recovery) to my day. I do notice that the post-workout meal has been a great help in my recovery (and I'm not starving later in the day), but I am still getting used to the pre-workout meal as I am so used to (and much prefer) working out on an empty stomach. But, it is still early days, so I'm sure I will get into the groove of things soon enough. 

My main focus this week is to think outside of the box with some of my food choices.  For starters, I need to ween myself off eating pistachios and cashews (too easy to get carried away with), and I need to find other vegetables other than broccoli, spinach, and kale to eat. I foresee a trip to Whole Foods in my future....

Again, here is my journal for the past week of all I ate, how I felt, so on and so forth. 

Sleep About 8 hours, and only woke up once.
Activity Physical Therapy (elliptical, leg machines, etc.)

Breakfast Baby spinach and ground turkey scrambled together in ghee, half an avocado
Post-Workout Handful of dry roasted, unsalted pistachios
Lunch Salad of baby lettuce and arugula, can of sardines, half an avocado
Mid-Afternoon Chai latte (ground spices+black tea+almond milk)
Dinner Herb roasted chicken (leftovers), kale/collard greens/Swiss chard mix from Trader Joe's, chayote

I could go for something sweet/carby. Mac and cheese, a latte from Starbucks. Carb flu, you suck.

Whole 30: And So It Begins!

From March 15th to April 13th, I will be doing the Whole 30 and recapping my experience every Monday with a post outlining how I'm feeling, what I'm eating, and how it is going overall. 

I talked about it and now I'm doing it. I finally started the Whole 30 on Friday, and I even recruited my mother along for the experience! Following my attempt at a detox last week, after I hit publish on that update post, I immediately ordered It Starts With Food, by Whole 9 founders Melissa and Dallas Hartwig, and read it cover to cover in record time. I easily could have started the program when I first thought to do so, but I wanted to do the program right. Reading It Starts With Food first gave me so much information and knowledge beyond the Whole 30 (like the amount and sneaky ways sugar is added into food,) that I am glad I took the time to do so. 

If you're not familiar with the Whole 30 program, here's what it is in a nutshell per its creators, Melissa and Dallas Hartwig:

Whole9’s original program designed to change your life in 30 days. Think of it as a short-term nutritional reset, designed to help you restore a healthy metabolism, heal your digestive tract, calm systemic inflammation and put an end to unhealthy cravings, habits, and relationships with food. Since 2009, thousands of people have used our program as a jump-start to changing the way they eat for the rest of their lives.

In this post, I mentioned my reasons for needing a change: wanting to resume a Paleo lifestyle, to sleep better, gain my energy back etc. While a gut-wrenching (literally) piece of French bread is no good for my gluten intolerance, a sugar filled lunch is by far the non pièce de résistance. Me and sugar do not get along, dating all the way back to my morbidly obese days (which let's be honest, dates back only two years ago). While I've gotten the cravings and emotional eating mostly under control, as they, some habits die hard.  

My hope is that by the end of the 30 days, this habit (amongst others) will die, for good and that I will be able to slay as the Hartwig's call it, "the sugar dragon," once and for all. I have come to be the healthiest and happiest I have ever been in my life and I truly refuse to let things like gluten and sugar ruin that for me.

Here is a recap of the past three days: