Filed In: Breakfast

Whole30 Chilaquiles Verdes

This Texan girl loves her breakfast with a kick and one of my favorites is Chilaquiles! For those of you not familiar with chilaquiles, they are typically layered with tortilla strips, smothered in salsa (red or green) and topped with eggs or beans. Since this is a favorite of mine, I just had to make a compliant version!

This Whole30 take on chilaquiles is definitely one of my new favorite brunch dishes. Invite your friends over this weekend and make them this dish, they’ll love it!

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Whole30 Chilaquiles Verdes
A delicious, whole30 friendly version of Chilaquiles.
Course Breakfast
Cuisine Mexican
Servings
people
Ingredients
Course Breakfast
Cuisine Mexican
Servings
people
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. In a bowl, toss the sliced sweet potatoes in 2 tbsp. oil, salt, pepper, paprika, and cumin until evenly coated. Lay in a single layer across a baking sheet (preferably lined with parchment paper).
  3. Roast in oven for about 15 minutes, or until crispy on the edges, and fully cooked all the way through.
  4. Remove from oven and transfer into a cast iron skillet or a small baking dish. Place the sliced red onions and the shredded chicken on top and drizzle over 1 cup of salsa verde.
  5. Place back in the oven and roast for 10 more minutes.
  6. Meanwhile, Heat 2 tbsp. of oil or ghee in a large skillet over medium heat. Swirl pan so that it evenly coats the bottom of the dish.
  7. Crack 3-4 eggs in the skillet, and reduce heat to low. Cover, and let cook until a white film just barely covers the yolk of the egg, or about 3-5 minutes for sunny side up. Season the eggs with salt and pepper, to taste.
  8. Remove the chilaquiles from the oven and top with the fried eggs.
  9. Top with fresh cilantro, sliced radishes, and pico de gallo (optional). Serve with lime wedges.
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Chocolate Protein Bulletproof Coffee

Bulletproof Coffee
Serves 1
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Cook Time
3 min
Cook Time
3 min
Ingredients
  1. 4-8 ounces of hot coffee
  2. 1/2 scoop collagen peptides
  3. 1/2 tbsp ghee (or grass-fed butter)
  4. 1 tbsp Bulletproof brain octane (or coconut oil)
  5. 3/4 cup almond milk
  6. 1-2 tbsp chocolate protein powder
  7. a few shakes of cinnamon or pumpkin spice seasoning
Instructions
  1. Combine all ingredients to blender. Blend until smooth. Top with a sprinkle of cinnamon or pumpkin spice seasoning. ENJOY!
The Defined Dish http://www.thedefineddish.com/

Have you ever tried bulletproof coffee?! It’s black coffee mixed with grass-fed butter or ghee and Braine Octane oil- an extract of coconut oil. I love making bulletproof coffee before an early morning workout. I’m getting protein, healthy fats, energy and a little something to fill me up. My husband is loving this recipe, too! If you don’t have all these ingredients then have fun with it because the possibilities with bulletproof coffee are endless! Also, I’m obsessing over my new Healthy Human tumbler. Comes with a little steel straw so it’s great for on-the-go and protecting your teeth.

Brain Octane: distilled from 100% pure coconut oil. Get your energy from healthy fat, not sugar! This bad boy helps the body to burn fat that’s why I love this blend before a workout.

Vital Proteins: I pretty much love everything about this company. You can’t go wrong with any of their products but the two I used are my favorites. I add them both to all my smoothies and now my coffee! Even when you are just making a regular cup of coffee try adding the collagen peptides. They have no flavor but are packed with protein for your hair, skin and joints. They even make them in individual packs for on-the-go!

Ghee: Pure Indians Ghee is great but I also love Fourth and Heart Vanilla Bean Ghee. It’s sooo good in this coffee, smoothies, on toast or as a replacement for butter when baking.

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Roasted Red Pepper and Pesto Omelet

Pesto for breakfast? Why not? If you have a batch of our Lemon-Basil Pesto in your fridge, you can get crafty for breakfast like we did here with this absolutely delicious omelet.  Or, keep it simple! Spoon a glob of pesto over your scrambled eggs, or on top of a fried egg to make an easy gourmet tasting breakfast that will make your morning feel special!

Roasted Red Pepper and Pesto Omelet
Serves 1
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Prep Time
2 min
Cook Time
7 min
Total Time
10 min
Prep Time
2 min
Cook Time
7 min
Total Time
10 min
Ingredients
  1. 2 egg whites
  2. 1 whole egg
  3. salt and pepper, to taste
  4. cooking spray
  5. 1 cup baby spinach
  6. 1/4 of a roasted red bell pepper out of the jar, thinly sliced
  7. 1 tbsp. Lemon-Basil Pesto
  8. 1 tsp. olive oil
Instructions
  1. Beat egg whites and egg with salt and pepper, to taste.
  2. Spray a small skillet with cooking spray all over with heat over low.
  3. Add beaten eggs and cover. Cook until done.
  4. Meanwhile, in a separate skillet heat 1 tsp. olive oil over medium heat. Add the spinach and sliced red bell pepper, saute until spinach is just wilted. Add the pesto and stir into the spinach and red bell pepper until well combined.
  5. When the eggs are done, add the pesto filling to one side of the omelet, then fold in half. Gently slide onto a plate, serve and enjoy!
The Defined Dish http://www.thedefineddish.com/

Bowl of Doom

For those of you that have never been to Dallas’s Kozy Kitchen, you are probably thinking “what the heck is a ‘bowl of doom'”? Well, its just arguably one of the most delicious breakfast hash’s in town and an off-the-menu infamous item at Kozy Kitchen here in Dallas near Katy Trail. One of our favorite things to do on the weekend is start off the day with breakfast at Kozy, wolf down a delicious “bowl of doom”, then hit Katy Trail for a nice walk or run. It really is the perfect way to start your day. Since our love for the “Bowl of Doom” runs so deep, we figured we would recreate it for ourselves and for you guys so that you can make it in the comfort of your own kitchen.

We love how this dish can literally be served at any time of day: breakfast, lunch, or dinner it really is the perfect meal. Its filling and comforting, yet lean and mean! Give our take on the recipe a try and, if you are from Dallas and haven’t tried the real deal yet at Kozy Kitchen, go give it a try stat! It is completely whole 30 and paleo friendly! (note: it is off-the-menu, just ask for it!)IMG_8533

Ingredients (serves 2):

  • 1 lb. ground bison or lean ground beef
  • 1 large sweet potato, peeled and diced small (about 3 cups)
  • 1 tbsp. avocado oil (or other whole 30 approved fat)
  • 1 tsp. ground cumin
  • salt and pepper, to taste
  • 1-2 tbsp. fresh chopped cilantro (optional)
  • side of whole 30 approved salsa (we like Joe T Garcia’s Medium Salsa)
  • Avocado, sliced
  • 1-2 eggs, any style!

Method: 

1.Heat a large skillet over medium-high heat.  Add 1 tbsp. of cooking fat, when hot, add your sweet potatoes with a pinch of salt and pepper and cook until tender and lightly browned on the edges, about 7 minutes.  Transfer cooked potatoes into a bowl and set aside while you brown your meat.

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2. In the same skillet, add your ground bison or ground beef with 1 tsp. of cumin, and salt and pepper, to taste. Break up the meat and cook until meat is cooked through, about 5 minutes.  Drain off excess fat if necessary.

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3. Turn heat down to low, add back in the sweet potatoes and the chopped cilantro if you like.  Leave on low heat to stay warm while you prepare your egg(s).

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4. Now is the time to add two eggs, any style that you so please.  My husband is a scrambled egg type of guy, so I scramble two eggs for him over his…myself? it is always an over-easy egg or two on top of my bowl of doom!

5. Divide meat and sweet potato mixture amongst two bowls.  Top each with the egg(s), with half of a sliced avocado, a side of salsa!  Enjoy!

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Chorizo & Sweet Potato Paleo Fritatta

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When we think brunch, we think of hoping in the car and heading to a nearby restaurant, bottomless mimosas and delicious food. What’s not to like about that? Well, nothing really, except sometimes its fun to make it at home too!  Pour a round of mimosas and invite your family over for Sunday brunch.  Set the table outside (if weather permits) and enjoy each others company over a delicious home cooked breakfast, like this fabulous fritatta!

Ingredients:

  • 8-10 eggs
  • 1/2 cup of sweet potatoes, diced small
  • 1/2 package of Diestel Turkey Chorizo (or whole 30 compliant chorizo, about 1 cup cooked)
  • 1/4 red onion, diced small
  • 1/2 lime
  • 2 tbsp. fresh chopped cilantro, plus more for garnish
  • 2 cups greens (we use Organic Girl Super Greens)
  • 1 tbsp. of compliant cooking oil or ghee (we used coconut oil)
  • Compliant cooking spray

Method:

1.Whisk the eggs until fully combined and a little frothy. Season with a little salt and pepper. Add the juice of half of lime. Set Aside.

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2. Heat a cast iron skillet over medium-high heat. When hot, spray skillet all over with cooking spray (this will help your frittata come out clean later), then add 1 tbsp. of cooking oil or ghee and melt.

3. Now add your diced sweet potatoes, begin to saute for about 4 minutes. Season with a little salt and pepper.IMG_8408

4. Now add in your diced onions and the chorizo.  Continue to cook until chorizo is cooked through, about 4 more minutes.  The sweet potatoes should also be cooked through and tender at this time.IMG_8409

5. Reduce the heat to low. Add the greens until just wilted, about 2 minutes.

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6. Shift all sauteed veggie/chorizo concoction until everything is evenly spread throughout the skillet.  Now pour your whisked eggs into the pan. Sprinkle the top with the cilantro.

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7. Cover the skillet and cook until a light crust forms around the edge. This should happen in about 4-6 minutes.  (Meanwhile, turn your broiler on low). When the frittata has begun to pull away from the pan a bit, it’s ready to finish under the broiler.

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8. Transfer the frittata under a broiler set to low. In approximately 3 to 5 minutes, the center of the frittata should set and the top turn a golden brown. Remove the frittata from the oven and gently press the center with your finger or the back of a spoon. If the eggs have set (meaning there are no liquidy pools of scrambled egg), your frittata is done.

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9. Let the frittata rest, COVERED, for a minute or two after removing from the oven.  This makes it much easier to slice and serve your frittata.  Slice and serve!

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Cooking method adapted from Popular Paleo.