Smokey Scramble Skillet Bowl

Some nights after work I really don’t feel like cooking….ordering take out or walking over to the hot bar at the health food store sounds much more appealing after a long day. Then I think, wait…I could have this dinner on the table in about 20 minutes…and that’s faster (and healthier)¬†than takeout!

all about the green scramble bowl closeThis quick and adaptable scramble bowl is packed with protein, fresh veggies and healthy fats with an option to substitute your favorite vegetable or side. It makes for a hearty breakfast, tasty brunch or a well-rounded dinner with a breakfast flare…and I’m a huge fan of breakfast for dinner ūüôā It may not look like much but this bowl is TASTY!

all about the green scramble bowl

For extra fluffy eggs, I add a splash¬†of water along with salt, pepper and seasoning along with the egg in my Magic Bullet or Vitamix…talk about a light texture! My mom used to add half n half or milk to our scrambles when I was growing up, but water works well for a dairy-free option.¬†¬†Plus, the water helps steam the eggs a bit and prevent them from drying out quickly ūüôā Feel free to add your favorite veg or meat, but don’t skip the smoked salt and oil if you don’t have to – it takes the dish to the next level!¬†
all about the green scramble bowl2

Smokey Scramble Skillet Bowl 
Gluten-free, Grain-free Option, Soy-free, Paleo-friendly, Soy-free, Vegetarian, Nut-free, Dairy-free, Nightshade-free, Easy, Sugar-free

Ingredients

1 Tbsp smoked oil (I used peppered bacon flavored olive oil) or coconut oil (this won’t have as much i
1 1/2 Tbsp water* (optional but makes the eggs light and fluffy)
4 cage-free, organic eggs
pinch of dried thyme or rosemary, optional
large pinch of smoked salt
freshly ground black pepper
1 garlic clove, minced (can omit or use garlic powder if desired)
1/2 cup sweet yellow onion, chopped (red or white works too)
1 cup sliced mushrooms (chopped asparagus, zucchini or broccoli can be added or substituted)
big handful or leafy greens, rough chopped (~2-3 cups; I used swiss chard and baby spinach
1/2 avocado, pit removed & chopped or sliced

For serving:
1 1/2 cup cooked grain of choice or roasted sweet potato cubes or hashbrowns (for Paleo/Grain-free), warmed
chopped cooked bacon or crumbled breakfast sausage (option, not pictured but can be added if preferred),warmed
chopped chives and/or fresh parsley
more smoked salt and pepper to taste
drizzle of coconut aminos or hot sauce (not nightshade free), optional

Directions

  1. In a blender*, add eggs, water, salt, pepper and herbs (if using). Blend for 5-10 seconds and side aside.
  2. In a skillet, heat 1 1/2 teaspoons of oil in a skillet over medium-high. Add onion and saute for 3-4 minutes, stirring occasionally until onions start to turn translucent and soften.
  3. Add mushrooms and cook for 2 minutes, then add the greens and cook until wilted, roughly 1-2 minutes. Remove veggies from pan, cover and set aside to keep warm.
  4. Heat remaining 1 1/2 teaspoons of oil in skillet. Add eggs and let cook for 5 minutes until set and cooked through, stirring occasionally to prevent burning or overcooking. Stir in veggies and chopped avocado, then toss to combine.
  5. To serve, layer the bowls with grain or potato of choice, meat (if using), veggie and egg mixture and sprinkle with fresh herbs. Season with additional smoked salt and pepper to taste. Drizzle with coconut aminos or hot sauce if desired and enjoy warm!

Serves 2

*If you don’t have a blender, you can whisk the eggs, water and seasoning well by hand; I prefer the blender for quicker prep and the texture it yields.
If you can have nightshades, smoked paprika would be a really flavorful addition too!

all about the green scramble bowl3

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Quick Collard Wrap with Lemon Maple Tahini Dressing

Hand-held eats are ideal for a meal on-the-go, a portable lunch or served at a summer picnic. Whether it’s a sandwich, burger, wrap or even pizza, there’s something really enjoyable¬†about eating with my hands. This empty-the-fridge collard green wrap is no exception!

collard chicken sprout wrap fillingI love using leftovers from the fridge… and making this wrap is a quick way to whip up an easy meal (or snack) and not let food go to waste. There are times when I find myself looking into the fridge with leftovers just enough for one person (I blame this on my snacking, ha!)… 1/2 small cooked chicken breast, partial bag of sprouts, 1/4 section of an apple and remnants of a roasted squash…so I threw in a few other ingredients and lunch is served!

collard wrap chicken sprouts apples

For a vegetarian/vegan or even raw preparation, use your favorite shredded veggies such as carrot, beet, cucumber or avocado for the chicken and/or roasted squash. Here of the filling combinations I’ve made recently, of course I’ll served with this deeeeelicious tahini sauce:
1. Shredded Beets + Carrot + Roasted sweet potato wedges
2. Thinly sliced Mango + Avocado Mash with Sunflower Seeds (combined so they don’t fall out of the wrap + Alfalfa sprouts + Cilantro
3. Cucumber + Avocado + Carrots (sliced into matchsticks) + Broccoli Sprouts + Fresh Basil

Quick Collard Wrap with Maple Lemon Tahini Dressing
Serves 1
Grain-free, Gluten-free, Dairy-free, Paleo-friendly, Soy-free, Refined Sugar Free, Egg-free, Vegan/Vegetarian Option, Nightshade-free, AIP-Friendly Option, Nut-free, Raw Option

Ingredients

1 Large collard green leaf
3 oz cooked chicken, thinly sliced (substitute sliced or mashed avocado, baked tofu or 1/2 cup cooked grain for vegan)
1/3 cup sprouts (I used radish sprouts)
1/4 small apple, sliced into matchsticks
1-2 Tbsp fresh cilantro ( mint or basil could also be used as a substitute)
2-3 Tbsp pickled onions (or raw thinly sliced onions, I used homemade pickled onions)
1/3 cup roasted Kabocha squash or sweet potato (and/or shredded carrot or beet would also be good for raw)
2 Tbsp lemon tahini sauce plus more for dipping (recipe below), for AIP use AIP-friendly mayo

Directions

1. Put raw collard leaf in a plastic bag and freeze them until they turn bright green, about an hour to make the leaf more pliable. (If you do not have time to do this, that’s ok too)
2. Wash the collard leaf under cold water, then lay it topside down on a cutting board (raised spine up). Using a paring knife, cut off the stem and gently shave down the raised part of the spines so the surface of the collard is nice and flat.
3. Lay each of the filling ingredients except for the dressing, side by side and parallel to the spine of the collard green. Be sure to leave about an inch on each edge uncovered. Drizzle dressing on top.
4. Roll the collard top and bottom (stem side) inward, fold one of the long sides in, tucking all the filling underneath it, and continue rolling the leaf from that side to the other side to get a tight wrap. Slice in half with a sharp knife. Serve with additional dressing and enjoy!

Lemon Maple Tahini Sauce
This is one of my FAVORITE nut-free options for a dressing, sauce for a veggie sticks or a bowl of roasted veggies/grains/protein. I could put this on about anything

Whisk together:
1/3 cup tahini (can substitute sunflower seed butter for a different flavor)
juice from 1 fresh lemon
1-2 Tbsp maple syrup (honey, coconut nectar or agave would work too) – tiny pinch of stevia for candida-friendly
1 garlic clove, minced (or 1/8 tsp garlic powder)
1-2 Tbsp apple cider vinegar (I love acidity, add to taste)
2 Tbsp olive oil
generous pinch of sea salt
freshly ground black pepper

collard wrap chicken sprouts apples2

Crispy Cauliflower Tacos with Mango Salsa (SRC)

All this hot summer weather makes me crave three things: crisp salads, fresh fruits and food with a Mexican flare. It brings me back to my Texas roots where Tex-Mex and authentic Mexican restaurants are everywhere. Chips with table-side guacamole and tacos or fajitas are my go-to so I am always up for a new twist on an old favorite to “get my fix”. Enter this tacos!

cauliflower tacos mango salsaFruit + avocado + crunchy cabbage and crisp cauliflower in handheld form – hello summer!  There’s something fun about eating with your hands, right? This flavor combination is a total win! I was blown away by it’s complexity – zesty lime juice, sweet fresh mango, warm and almost nutty cauliflower with crunchy cabbage and velvety avocado topped off with a tangy yogurt drizzle…wow.  
cauliflower tacos mango salsa2

This taco recipe was lightly adapted from Fried Ice and Donut Holes blog that I was assigned for this month’s Secret Recipe Club reveal. Talk about a fun name for a site! I LOVED scanning through Melissa’s blog…her food style is right up my alley: lots of vegetarian options, salads and yummy breakfasts. I searched her recipes multiple times while I was hungry…mmmm, a bad (but oh-so-good) idea since I wanted to eat my computer screen ūüôā

At first peek, both Melissa’s Crispy Avocado and BLT Salad and Buffalo Chicken Burgers with Spicy Celery Slaw called my name (who doesn’t love avocado, bacon and tomato?) but without eating nightshades, these recipes are “on hold” for now. Oh, and her Mexican Chocolate Tart with Cinnamon-Spiced Pecans looked and sounded sinfully delicious! I ultimately chose her Crispy Cauliflower Tacos with Mango Salsa— love the concept, love the taste and YES, I will be making these again for sure!

cauliflower tacos mango salsa 3Based on my dietary restrictions, I switched up a few things. I made my own grain-free cauliflower tortillas but any tortillas can be subbed here (corn, gluten-free etc). I reduced the amount of oil bit and subbed finely crushed plantain chips for a grain-free swap for the breadcrumbs. I sliced the avocado instead if mashing and used dairy-free coconut milk yogurt in place of the the sour cream. In the mango salsa, I eliminated the jalape√Īo (nightshade) and didn’t miss it at all!

cauliflower tacos mango salsa1

Crispy Cauliflower Tacos with Mango Salsa (Adapted from Fried Ice and Donut Holes’ recipe)
Grain-free option, Gluten-free, Egg-free option, Vegetarian, Vegan Option, Dairy-free, Nut-free, Nightshade free option, Soy-free, Paleo and AIP friendly  

Ingredients
For the Mango Salsa
1 Mango, peeled, cored, and chopped
1/2 Red Onion, finely diced (about 1/4 cup)
1 Jalape√Īo, seeded and finely diced (omit for AIP and Nightshade-free)
2 Garlic Cloves, minced
1/2 Lime, juiced
1/2 cup Cilantro, coarsely chopped
Salt and Pepper, to taste

For the Crispy Cauliflower
1/4 cup olive oil, divided
1 head Cauliflower, cut into small florets
6 Tbsp gluten-fee Panko breadcrumbs, divided OR crushed plantain chips or sweet potato chips (AIP/Paleo/Grain-free)
Salt and Pepper, to taste

For the Tacos
8-10 Small Tortillas (I made Grain-free Cauliflower Tortillas)*
1 Avocado
1/2 Lime, juiced
1 cup Shredded Cabbage (I used green but red would be great too)
Dairy-free Yogurt or AIP Friendly mayo (or Sour Cream if you can do dairy)

Directions

For the Mango Salsa
1. Combine the mango, onion, jalape√Īo (if using), and garlic in a bowl. Toss with lime juice and fold in cilantro.
2. Season with salt and pepper, to taste, and set aside.

For the Cauliflower
1. Working in batches, heat half of the oil in a skillet over medium-high heat. Add the cauliflower and cook until golden brown, stirring occasionally, about 7-10 minutes.
2. Toss with half of the panko/plantain/chips and cook until have become golden brown, 2-3 minutes.
3. Season with salt and pepper, to taste. Remove the cauliflower from the skillet into a bowl and repeat with the remaining oil, cauliflower, and panko/plaintain/chips.

For the Tacos and Serving
1. To assemble tacos, mash the avocado with the lime juice.
2. Spread some avocado onto a tortilla and top with cabbage, cauliflower, salsa, and sour cream.

Serves 4 (2 tacos each)

cauliflower tacos mango salsa hand

For other recipes from this month’s reveal, please click the link below!

Greek Souvlaki Skewers with Tzatziki (SRC)

Greek food is hard to find in the town I live in…while that’s a true statement, it’s also my lame excuse for completely forgetting how delicious it is! After making this flavorful and fuss-free dish, I racked my brain wondering why I don’t make more Greek-inspired food…and I’m determined it won’t be the last!

Soulvaki 3 dishes

I was given the blog Hapa-tite for this month’s Secret Recipe Club assignment, and what fun I had getting to know Nicole. I searched through oodles of sweet treats that called my name…Dark Chocolate Pistachio Toffee and Rhubarb Ginger Crumble Bars to name a couple. With the sunny weather peaking through on occasion, I was fishing for recipes to utilize the grill in order to catapult me out of this rainy Spring and into summer and warmth. Nicole’s recipe’s did just that, and how appropriate for a Memorial Day cookout! I was choosing between her Curried Chicken Skewers with Lime-Apricot Glaze and her Pork Souvlaki to coerce me to fire up the grill. I was really intrigued by her Tomato Petit-Fours with Mango Glaze but didn’t want to alter the recipe too much to fit my dietary needs for this month’s reveal, but I’d like to explore that flavor combination soon. Ultimately, I opted for Souvlaki, that was marinated overnight to infuse some zesty flavor and tenderize the meat from the acidity of the vinegar and lemon. Oh My Yum!

Soulvaki over cauli rice

Nicole recommends serving this with toasted naan wedges along with the Tzatiki sauce, but I switched up a few things to cater to my current grain-free elimination diet. I wound up serving this in a lettuce wrap for a fresh, light dinner that is delicious served warm or chilled for a lovely lunch of leftovers.

Soulvaki WrapThe protein in this dish is versatile – make it with pork like Nicole suggested, cube some chicken or beef, substitute in cubed ahi tuna or swordfish or even marinate pressed tofu or veggies with this recipe. Stuff the protein (or veggies) sandwich-style in naan or a pita, serve over a salad or in a bowl with rice (or cauliflower rice – pictured) for a little versatility…all are SO super delicious with this dairy free cucumber-yogurt sauce. I’d never made Tzatziki before, but I sure will again!

Soulvaki tzatiki

I made a few little changes to the recipe based on dietary necessity: I swapped out chicken for the pork loin for the protein. For the tzatiki sauce, I used dairy-free, unsweetened coconut milk yogurt and a few spoonfuls of full-fat coconut cream (for richness) in lieu of the Greek yogurt and opted not to peel cucumber for added color. I squeezed the grated cucumber to remove excess liquid in order to thicken the sauce. In the marinade, I used apple cider vinegar in place of the red wine vinegar and added an extra garlic punch by using garlic-infused sea salt. I purchased some Mediterranean leaf oregano from the bulk herb section of our local natural food store…I thought that option was more appropriate in this Greek dish as opposed to Mexican leaf oregano. The Mediterranean oregano had a lemon citrus scent as opposed to the Mexican variety, which paired nicely with the lemon, garlic and olive oil marinade. This dish is crazy flavorful and easy, plus if you do a little prep work dinner can be thrown together in a flash!

Soulvaki skewer1

Greek Souvlaki Skewers with Tzatziki Sauce (lightly adapted from Hapa-tite)
Grain-free, Gluten-free, Paleo & AIP-friendly, Dairy-free, Egg-free, Soy-free, Nut-free, Vegan/Vegetarian Option, Sugar-free

Ingre­di­ents

For the Marinade:
¬Ĺ cup
olive oil
1 small red onion, finely chopped
2 cloves fresh garlic cloves, minced (could probably sub 1/4 tsp garlic powder if necessary)
4 Tbsp fresh lemon juice
2 Tbsp apple cider vinegar (or red wine vinegar)
2 tsp oregano (I used Mediterranean oregano)
sea salt to taste (I used a rounded 1/4 tsp of garlic salt)
freshly ground black pepper to taste
1¬Ĺ pounds pork loin, chicken or beef, trimmed of excess fat, cut into 1 (for vegetarian/vegan see notes below*)

For the Dairy-free Tzatziki Sauce:
1 cup unsweetened plain coconut milk yogurt (can use 2% greek yogurt if you can do dairy)
1/2 cup full-fat coconut cream (the thick cream on the top of the can. I use Natural Value brand without gums)
1 English cucumber, grated and squeezed well to release extra water (can peel but not necessary)
4 cloves fresh garlic, minced
2 Tbsp fresh squeezed lemon juice
1-2 Tbsp olive oil
pinch of sea salt

wooden skew¬≠ers soaked in water for 30 min¬≠utes before use OR metal skewers 

For Serving (Options):
cooked grain of choice or grain-free cauliflower rice (pictured)
sliced cucumber, de-pitted and sliced Kalamata olives, diced tomato (not AIP-friendly or nightshade free)
Lettuce leaves (for lettuce wraps) or chopped greens for a salad (pictured)
Grilled or roasted vegetables (pictured)
Gluten-free naan or gluten-free pita bread

Instruc­tions

  1. Whisk all of the mari¬≠nade ingre¬≠di¬≠ents together in a small bowl. Place pork/chicken/etc cubes in a Ziploc bag and pour in the mari¬≠nade. Seal the bag and toss to coat evenly with the mari¬≠nade, then open the bag and reseal, remov¬≠ing as much air as pos¬≠si¬≠ble. Place bag in the refrig¬≠er¬≠a¬≠tor for at least two hours to overnight (overnight recommended for optimal flavor!).
  2. Mix all the tzatziki ingre­di­ents together in a bowl until well com­bined. Cover and place in the refrig­er­a­tor for at least two hours to overnight (overnight is preferable).
  3. Put pork/chicken/protein on skew­ers and grill until they are browned on all sides and cooked through, about 8 to 12 min­utes, turn­ing 4 times dur­ing cook­ing. Remove the skew­ers to a plate and allow to rest for 5 minutes.
  4. While the meat rests, prep your serving options: salad greens, veggies, heat grains/bread/cauliflower rice then serve with a large dollop of tzatziki sauce and enjoy!

*Vegetarian/Vegan options: If you want to use tofu in place of the protein (will not be soy-free/paleo or AIP if so), use pressed, drained firm tofu. Marinate overnight or atleast a few hours. If you prefer vegetables instead, they will not need to marinate overnight, slice your favorite veggies (I used yellow squash, zucchini and red onion, but mushrooms/tomatoes/eggplant/bell peppers (if allowed) would all be good options). Toss the marinade with the veggies, let sit for 30 minutes then cook.

If using swordfish or ahi, you will not need to marinate the fish as long, otherwise the lemon juice will “cook” the fish. Set aside a bit of the marinade prior to adding the fish so you can use that to drizzle on top after cooking. Marinate fish for about 20 minutes and cook until flaky.

Soulvaki Wrap fold and unfold

For other recipes from this month’s reveal, click the link below!