Skillet Frittata with berries
Friday, March 18, 2016
I thought this was really good, but my husband I are the only ones who ate it. My children had meatballs, broccoli and apples, or if you're my two year old girl, broccoli and a little bit of meatball! I can't complain. We try to eat as little grain, dairy, and sugar as possible. This is a really good dish and has none of those. The zoodles are zucchini noodles made using a spiralizer. I do a quick saute in a little olive oil. If you overdue it, they will turn to mush.
The Pesto...I rarely make a traditional pesto because pine nuts are too pricey for our budget. I use what I have and what I like. In my Vitamix, I put 2-3 huge handfuls of fresh basil, a bunch of parsley, 4 garlic cloves, salt, pepper, a handful of pecans, a handful of cashews, a squeeze of lemon, and I streamed olive oil in as it mixed til I liked the consistency. I poured it into two mason jars, so I could make one spicy. To the plain one I added a little salt, pepper, garlic powder, and parsley. To the spicy, I added all that and a few sprinkles of red pepper flakes.
To make this dish, I added 3 big spoonfuls of pesto, tossed it in the zoodles, then added my leftover marinated tomatoes. I made chimichurri sauce the other night and then added tomatoes for a tasty topping for fajita bowls. Chimichurri Sauce it basically a lot of chopped parsley, chopped fresh garlic, a tiny amount of chopped fresh oregano, salt, pepper, red pepper flakes, a squeeze of lime, and olive oil.
Fajita Bowl and Tomatoes marinated in Chimichurri Sauce
Wednesday, March 9, 2016
I have a spiralizer. It makes zucchini noodles, cucumber ribbons, curly potatoes and more. I used 4-5 zucchini for this bowl. I do a quick saute. You don't want your noodles to be soggy. I used olive oil and 2-3 garlic cloves, chopped. Remove the zoodles and all the garlicky goodness and put in your pasta bowl. Add chopped tomatoes of all varieties, several basil leaves cut in a chiffonade, calamata olives, parsley, salt, and pepper. Toss and enjoy! You can eat this hot, room temperature, or even cold. It was better the next day as all the flavors mingled together.
On Whole30, you eat a lot of meat and eggs, so I wanted to try something different.
I bought a package of ground chicken, probably a pound and a half total. I added an egg for binding, Green Za'atar seasoning (which is thyme, oregano, and sesame seeds-found at my local international market), parsley, garlic, salt, and pepper. I added a little olive oil and mixed them up. I formed them into small patties and put them on a baking sheet with a Silpat. I cooked them on 350 til done, but didn't like the color. I finished sauteing the Brussels Sprouts in a mix of bacon grease and olive oil. I added the chicken sliders to that pan to brown. Really good. We at these with leftover zucchini noodles. I share that recipe next. For the Brussels Sprouts, I simply cut them in half, out them in a pan of bacon grease and olive oil, added salt and pepper, and a little garlic. I cover my pan so they can steam just a bit, then take the lid off so they get crispy and brown.