I have to thank my friend Sandra for this absolutely delectable dish! Instead of (same ‘ol) omelets for everyone, why not try a Shakshuka? A traditional Mediterranean breakfast, too full of health and soul not to pass along! Feel free to play around with different tomatoes for this recipe, fresh and local is always encouraged
1 and 1/2 teaspoons olive oil
1 medium onion, chopped
1-2 jalapeno chile, diced
2 cloves of garlic, minced
heirloom tomatoes diced (about 4-5 cups)
1/2 teaspoon ground cumin
1 tablespoon tomato paste (can omit)
eggs (depends on how many people you are serving)
3 tablespoons chopped parsley
salt and pepper to taste
In a sauce pan heat olive oil over medium heat and saute the onions. Add the jalapeno chiles and garlic and cook until fragrant. Add tomatoes and cumin and season with salt and pepper to taste. Cover and cook for about 2-4 minutes and then uncover and cook for another 6-10 minutes, or just until the mixture thickens. Stir in the tomato paste and cook about 1 minute more. At this point you could continue to add the eggs or refrigerate the tomato mixture for another day. If you decide to make the tomato mixture ahead of time in the morning all you have to do it spoon in your desired amount of tomatoes and eggs (for 1 person, use 3-4 tablespoons of tomato mixture with 1 egg) and continue the directions as per below:
Reduce the heat to low and make small cavities in the mixture with a spoon. Break an egg into each of the cavities and cover the pan to cook for 8-10 minutes, or until the eggs are poached and whites are set. Sprinkle with fresh parsley and serve warm.
My mouth is salivating just reading this… I hear Sunday calling!
Aaaah nature… proving once again that eating healthy and delicious doesn’t have to requite time or skill, just fresh and healthful ingredients.
This salad is unbelievably easy to create and bursting with goodness. Oh, guess I should also mention that what makes this salad uber delicious is also what could help burn that stubborn belly fat: EFAs! (Essential fatty acids, and Hemp seeds are bursting with them). And, the healthy fats in both Hemp and Extra Virgin Olive Oil will keep you feeling fuller, longer – always a plus.
– Tomatoes, cut in chunks
– Organic baby spring mix or lettuces
– Shelled Hemp Seed
– Sea salt
– Lightly drizzle with EVOO
Cut tomatoes, toss with all ingredients. DONE! Can it get any easier???
So delectable you’d swear they are! But in fact they’re full of fiber and delicious, cell protecting, wrinkle and free-radical fighting antioxidants. When I used to work an at office building, I’d stash these in my drawer to keep from foraging the office. The recipe is also incredibly easy and fast so really, there’s no excuse to be reaching for that sugar and chemical packed “Joy” candy bar
– 120grms of unsweetened coconut flakes (about 1 1/3 cups)
– 2 egg whites
– 2 Tbsp of raw honey (or Agave works well, too)
– 2 Tbsp Raw Cacao (or Unsweetened Cacao Powder) / for “Blondies” I’ve used 1 1/2 Tbsp of Maca Powder, or 2 Tbsp of Gluten Free pancake/waffle mix flour.
– 1/2 tspn vanilla extract
– pinch of salt
– sprinkle of cinnamon
***for those who like a little kick, try sprinkling a bit of cayenne into the chocolate mix***
Mix egg whites with vanilla extract, combine with all other ingredients and mix really well (with a fork works best). Preheat oven to 325, shape mixture into spheres, and arrange on a greased cookie sheet. Bake for about 15-18 minutes, let cool on wire rack. Keep up to a few days in a sealed container & or bring to the office and watch them disappear in minutes!