The Paleo Challenge has been set at our house again. For the next 40 days we will be eating ‘caveman’ style. Why? well it is simple really… in order to feel better and to shed some of that summer beer intake and the “lets just get take out because it is too nice outside” weight. Just in time for the low calorie holidays of Thanksgiving and Christmas lol. The truth is, we have had great results with eating this way. It does take a significant amount of more work, but in the end the results make it worth it. The thing I have struggled the most with during this diet in previous months are the breakfasts. I start work at 7 am which makes time in the morning for chopping, frying and mucking about the kitchen hard to come by. Most breakfasts need to be made the night before or at least prepped in order to expedite things in the morning. I do this because most days I don’t know which way is up when the alarm clock starts going off. Therefore, something I don’t need to put much effort into is perfect. This was my first attempt at an egg frittata and for something that took under 30 minutes to make the night before, it was well worth it :). It made a perfect ‘grab and go’ style breakfast this morning that can be eaten cold or heated up.
- 8 eggs
- 4 Tbsp White Onion (finely chopped)
- 1 Medium Red Bell Pepper (finely chopped)
- 12 Kalamata Olives (chopped)
- 2 Tbsp Sundried Tomatoes (chopped)
- 5 Tbsp Frozen Spinach
- 1 Tbsp Oregano
- 2 Tbsp Coconut Oil
- 1/2 Tbsp Seasoning Salt
- Fresh Pepper
- Defrost your spinach and once it is fully thawed squeeze out the water.
- Cut up your onions, pepper, olives and tomatoes.
- In a frying pan heat up the coconut oil and toss in the onions. Cook until they start to go golden.
- Toss in the peppers, olives and tomatoes to allow the peppers to soften. Approx 3 mins.
- Add in the Spinach and quickly heat it up.
- Remove from heat and allow the mixture to cool.
- In a medium bowl, whisk your eggs and add in the seasonings. Mix well in order for everything to combine.
- Heat your oven to 400 F.
- Lightly grease a 9″ glass baking dish.
- Add your cooled veggie mixture to the eggs and mix them together.
- Pour it into the baking dish and bake in the oven for 20 minutes.
- Remove and let it cool.
Like I said before you can easily make this the night before and quickly grab a few pieces in the morning.
This quick and easy meal doesn’t require sides because they are stuffed into the chicken! There are endless ways and recipes for stuffed chicken breasts and they are always a great change from having just plain old chicken again. This particular recipe was inspired by my sister-in-law who a few years ago made an amazing Mediterranean Salad.
For the Quinoa:
- 1 Cup Quinoa
- 1 1/2 Chicken broth
- 1/4 Tsp Oregano
- 1/4 Tsp Cayenne
- 1/2 Can of Artichokes (chopped)
- 2 Tbsp Green Olives (chopped)
- 2 Roasted Red Peppers (chopped)
- 3 Tbsp Sundried Tomatoes (chopped)
- 1 Tbsp Fresh Basil (chopped)
- 1/4 Cup Crumbled Feta
- 1 Garlic Clove (minced)
1) Combine your quinoa with the broth, oregano and cayenne. Bring to a boil then lower the heat to simmer until it is cooked.
2) Add in the peppers, olives, artichokes, tomatoes, garlic, basil and feta and combine together.
3) Set aside to cool.
- 3 Tbsp Dijon Mustard
- 1 1/2 Tbsp Balsamic Vinegar
- 1 Tbsp Olive Oil
Combine the above together.
1) Clean your chicken breasts and cut them open through the middle like a pouch.
2) Stuff the breasts with the quinoa mixture holding it together with a toothpick if necessary.
3) Brush on your glaze over the breasts making sure they are coated.
4) Heat your oven to 420F. Place the stuffed breasts on a parchment lined baking sheet and bake in the oven for 20 mins or until chicken is cook throughout.