Bacon Braised Greens + How to Make a Perfect Soft-Boiled Egg

It has been quite a bit of time since I have added a new recipe and I am so sorry for that! Honestly, the last couple months have had it's great times and also kind of stressful times. I celebrated my thirtieth birthday, Derryk's birthday, Valentine's Day and my two sister's birthday. I have been wedding planning and oh yeah, I accepted a new full time job. I had a rare quiet Sunday last weekend where I dedicated my free time to recipe development and this is one of the first recipes from that. If you think a yolk that looks this good is hard, you are wrong. It only takes three minutes! 


I don't know about you but one of my favorite ways to eat eggs is to have them soft boiled or poached. Nothing is better than a runny egg on basically anything. I like it on pizza, chili, veggies, toast, and like here, greens! I tend to like to eat something more on the sweet side for breakfast like protein smoothies, yogurt bowls, and oats but I have been challenging myself to step out of that box and into the savory world. What better way to do that than have a hot breakfast salad with my favorite: soft boiled eggs. 

Though soft-boiled eggs look intimidating. Just looking at the perfect yolk used to make me think, how do I even do that? Well, turns out it is super easy. Especially easy if you have an Instant Pot. One thing that doesn't make it is easy is not paying attention. The key to getting this right is being fast. One the eggs are done steaming or boiling (I will explain both ways) you need to immediately get them to an ice bath. The ice bath will stop the cooking of the eggs and ensure that you do not hard boil them. Perfect timing is also key. Just one extra minute in the Instant Pot can make a hard boiled egg. *Note, I like mine firmly set but with a runny yolk. 

How to Make Perfect Soft-Boiled Eggs in the Instant Pot 

  • Add 1/2 cup of water to your Instant Pot and place your basket inside. 
  • Add your eggs (can probably do up to a dozen).
  • Close the top and seal it. Press "STEAM" on your Instant Pot and add 3 minutes. 
  • Once the Instant Pot says it is done. Immediately release the steam and place the eggs in a ice water bath. Let them sit until fully chilled (about 5-6 minutes). 
  • Remove from the shells carefully. Voila! They are done. 

How to Make Perfect Soft-Boiled Eggs on the Stove Top

  • Bring a pot of water to a boil and then bring it down to a rapid simmer. 
  • Add your eggs and immediately set a timer for 7 minutes.
  • Remove from water and add to an ice bath. 
  • Let them cool and them remove the shells. Voila! They are done. 

I recently got a mix of braising greens in my CSA box from Spade and Plow that I used in this recipe. It included dino kale, chard, collards and radicchio. Use greens you like that can withhold some cooking and still maintain a texture you like. I personally love dino kale! I think it has a great taste and texture. Now for the recipe! It is so easy. 



-2-3 handfuls of braising greens

-2 slices of applewood smoked bacon (I use Whole Foods brand)

-eggs (soft-boiled) 

-1/2 tsp. salt and pepper

-splash of apple cider vinegar 


-Place a non-stick pan on medium heat, add two slices of thick cut bacon cut into small pieces. 

-Let the bacon render down until mostly cooked and somewhat crispy. 

-Add the braising greens. Cook until tender and remove from the heat. 

-Season with salt, pepper, and I love everything but the bagel seasoning. 

-Place 1-2 soft boiled eggs on top and let the yolk run onto the greens. 

Nutrition Facts: Amounts use vary so let's break it down by the food. 

1 cup greens cooked = 25 calories, 5 grams carb (3-4 grams fiber)

1 slice bacon = 100 calories, 8 grams fat, 7 grams protein

1 egg = 60 calories, 7 grams protein, 5 grams fat



Coconut Crusted Baked Chicken Tenders

Lately, I have been seeing chicken tenders everywhere on my feed and I finally caved and made some recently. In a lot of the recipes, the "dredge" that you dip the chicken in before the coconut contains eggs and I was thinking of how I can make this recipe WITHOUT using eggs. This motivation stemmed from paying good money for my eggs and I rather eat them versus use them as an ingredient. I get these amazing pasture-raised eggs added to my CSA every week and while my veggies are super affordable (full box for $30.00), my eggs are not ($7.50 for 12). I had some flax meal on hand which leads to how I made my "egg substitute". 

 Paleo, Gluten-free, and Dairy-free! 

Paleo, Gluten-free, and Dairy-free! 

So how did I make an egg substitute? I made it with flax meal! Also known as, "flax-egg" is a great egg replacement for vegetarians, vegans and meat eaters alike. It contains a good source of fiber and omega-2 fatty acids. Two things we all tend to need more of. 

How to make a "flax-egg". 

Making a flax-egg only take two steps and two ingredients. 

1. Per 1 egg equivalent, add 1 Tbsp. of ground flax meal and 3 Tbsp. of water. 

It is that easy! 

recipe (serves 3-4) 


For the chicken tenders: 

-1 lb. of boneless skinless chicken breast or thighs (I have done it with both and they both came out great!) 

-1 cup coconut flour

-1 tsp. garlic powder 

-1 Tbsp. oregano 

-1/2 tsp. cayenne pepper

-2 Tbsp. flax meal 

-6-8 Tbsp. of water 

-2 Tbsp. mustard 

-1 cup unsweetened coconut flakes

For spicy aioli: 

-1/2 cup organic avocado mayo 

-1 Tbsp. lemon juice 

-1/2 tsp. black pepper

-1/2 tsp. smoked ghost pepper chilies (*Can sub in any peppers or hot sauce you like.) 


-Pre-heat oven to 350 degrees F. 

-Prep the chicken by cutting the chicken into about 2 inches by 2-inch pieces. I find that you do not need to be too exact but try to make them look like chicken tenders and easy to eat with two bites. 

-Start your "dredging station": Place the coconut flour, garlic powder, oregano, cayenne, in one bowl. 

-In another bowl, add 2 Tbsp. flax meal, 2 Tbsp. mustard and 6 Tbsp. of water. Let sit. If the mixture looks very thick, add about 2-4 more Tbsp. to thin out a bit. 

-Add 1 cup of unsweetened coconut flakes to the last bowl. 

-Start assembling the chicken, by adding 1 piece of chicken into the coconut flour mixture, then the dredge, and then the coconut flakes. Repeat until all the chicken is fully prepped. Add it to a foil-lined cookie sheet. 

-Set a timer for 30 minutes and place the chicken in the oven. Halfway at 15 minutes, take the chicken out and flip them over. 

-Once the chicken has baked for 30 minutes. Set the oven on "BROIL" and broil on each side for 2-3 minutes. Be extra cautious, this can brown to burn in 0 to 60. Once brown on both side, take it out. Try to eat within the next 30 minutes. 

-The last step, mix all of the aioli ingredients in a bowl and mix well. You can use this to dunk the chicken in for a little sauce. Spicy and delicious! 


Turmeric Spiced Golden Beet and Tuna Tower (Easy & Inexpensive!)

Turmeric Spiced Golden Beet and Tuna Tower (Easy & Inexpensive!)

Fish is gotta be hands down my favorite food! My favorite type of fish is sashimi but can get super pricey if I consume on the regular. One thing I do keep on hand is canned tuna in olive oil and it is a staple in my Tupperware lunches.  I was inspired to make a bright and colorful dish inspired my tuna tartare towers. What I came out with is golden beets dressed in almond butter turmeric dressing and layered with tuna salad with parsley. This dish was a nice and light lunch and only took about 10 minutes to whip up. Note: I use a Trader Joe's salad dressing in this recipe but this post is not sponsored. I just really enjoy them and recommend to my clients.

Easy and Healthy Holiday Cocktails

Easy and Healthy Holiday Cocktails

Let’s face it, most of us are going to drink when we celebrate this holiday season so let’s talk how to do that in a way that won’t nix all your hard work in the gym. Alcohol contains calories (7 calories per gram to specific) so when it comes to making cocktails, aim to add mixers that don’t have calories or very low in sugar. I have a list of some my favorite recipes that are fancy, but not full of calories! Thank you to BeMixed for a sample of all your zero calorie, natural cocktail mixers. Not only do I love the concept of the product, but the company is also owned by two strong females! Love it. 

Energizing Sweet Potato Pie Protein Shake

Energizing Sweet Potato Pie Protein Shake

It is day three post-Turkey Day, and I bet you have some sweet potatoes around that you don't know what to do with. Lucky you are reading this! I used some leftover steamed sweet potato to make this protein shake. Not only will this have you feeling energized post-workout, but you will also think you traveled back in time to Thursday celebrating Thanksgiving. 

Curried Quinoa Stuffed Honey Nut Squash

Curried Quinoa Stuffed Honey Nut Squash

Real talk. When I first bought these little honey nut squashes, I called the baby butternut squash.  So if you want to call them that too, no problem. To be technically correct, they are honey nut squash and they taste like butternut but a little sweeter. They are also a lot easier to manage and breakdown. Double win. 

Smoked Salmon Collard Green Wraps with Cilantro Yogurt Sauce

Smoked Salmon Collard Green Wraps with Cilantro Yogurt Sauce

Why choose collard greens? 

If you are looking to add a huge boost of nutrients, choose this recipe. The main component, collard greens, is packed with vitamins and minerals. It contains 250% of your daily value of vitamin A, 50% of your daily value of vitamin C, and also contains vitamin K and calcium. Vitamin A and C are great to consume during the falls because they are both powerful antioxidants that help with boosting immune health. Collard greens are also important for bone health by boosting calcium stores and vitamin K which act as a modifier of bone matrix protein and increases calcium absorption. 

Not only are collard greens high in vitamins, but they also are low in calories and high in fiber. One cup, boiled,  contains 62 calories, 11 grams of carb but 8 of them come from fiber. 

If all of this info has not encouraged you to try collard greens, I am not sure what will. 

Macrobalanced 5 Ingredient Pasta Bowl

Macrobalanced 5 Ingredient Pasta Bowl

I may be Italian but I actually quit eating pasta daily when I also ended my committed relationship with flare jeans. Yes, that long ago. Now thanks to companies using different flours to make their pasta, I have reintroduced it back. Many of these new flours take the ordinary pasta and give it a nutrition makeover by adding more vitamins, protein, and fiber. Making it truly more macrobalanced. For the recipe today, I used Banza chickpea pasta for their #BanzaPlus5 challenge to celebrate National Pasta Month.

Cauliflower and Nectarine Salad with Toasted Nuts and White Balsamic Dressing

Cauliflower and Nectarine Salad with Toasted Nuts and White Balsamic Dressing

It has been a while friends and I am so sorry for that! The last couple months were filled with craziness from going on vacation, studying for a test, wedding plans, and serving my clients best! My blogging came last to all of those, but don't worry! I see a lot more recipes and posts coming your way! 

Stress Reliever Chocolate Protein Pancakes

Stress Reliever Chocolate Protein Pancakes

Making your Sunday brunch, even more, chill with these protein pancakes. They contain ingredients that have been shown to decrease stress and anxiety so not only it is fun to eat pancakes but you can find zen doing so. This recipe uses Birch Benders Paleo pancake mix which I love! It contains limited ingredients, is high in fiber, and uses monk fruit for a small amount of sweetness! Can't get any better. (#notsponsoredjustlove)

High Fiber Cold Asian Noodle Salad

High Fiber Cold Asian Noodle Salad

I love noodles and although regular noodles tend to be low in fiber, these Healthy Noodles are full of it and are gluten free, dairy free, and fat-free. With just 25 calories and 4 grams of fiber. This is a  great option for those trying to boost fiber intake and perfect for lunch meal prep. 

No-Bake Chocolate Covered Almond and Date Protein Bars

No-Bake Chocolate Covered Almond and Date Protein Bars

Spending over two dollars on a protein bar no more! These homemade protein bars are easy and inexpensive to make. Bigger plus? You control the added ingredients and add in any ingredients you want. One last plus? These are NO BAKE! 

Macrobalanced Mexican Fiesta: Fresh Corn and Black Bean Salad + Stone Fruit Salsa

Macrobalanced Mexican Fiesta: Fresh Corn and Black Bean Salad + Stone Fruit Salsa

These two recipes contain all of the best summer produce that California has to offer. Thanks to my CSA (community shared agriculture) both of these recipes were born. I get inspiration from all the organic produce that comes to my door every week and it makes it easy to show how amazing vegetables (and fruit) can be.  It may just be me, but fresh vegetables straight from a small farm are the best! If you subscribe to any CSA's in your area, comment below with which ones you use! The best way to support these CSA's is to spread the word and share with others. 

PB&J Bowl: Strawberry Chia Seed Pudding with Peanut Butter Granola

PB&J Bowl: Strawberry Chia Seed Pudding with Peanut Butter Granola

Peanut butter and jelly sandwiches were one of my favorites growing up and to this day I have a huge obsession with peanut butter. Since we are at the height of berry season, I wanted to share something easy to make with strawberries. This recipe is also gluten free and dairy free. Super easy to make in advance for breakfast meal prep. 

Workout Wednesday: Summer Playlist + Free Home Workout

Workout Wednesday: Summer Playlist + Free Home Workout

So happy to post a new Workout Wednesday post because working out has been so much more fun the past couple weeks!  

One reason? A new playlist!

This playlist includes some of favorite jams for the summer and great tempo to run to. 

Another thing that I have been loving is using going outdoors for exercise during the week. I have been sporting tanks and t-shirts during my runs to get some sun, and on Thursday mornings JT, our EXOS coach, has been taking us outside to do our circuit training or sprints. Fresh air and sunshine make it so nice! 

Below check out what I did last week for my workouts and an Home Workout circuit that does not require weights. ENJOY! 

Poached Rockfish with Red Potato Pancakes and Lemony Kale

Poached Rockfish with Red Potato Pancakes and Lemony Kale

This meal is something I totally didn't plan but turned out great. Poaching is a technique I got more familiar with when I was hosting a cooking workshop recently at work. I never realized how easy it was to poach fish which ensures a moist, flaky product. I also used the residual poaching liquid to cook the kale. The residual liquid brought such a nice flavor to the kale. When it comes to fish, I find that I am mostly a salmon gal but I have been starting to try new kinds to broaden my horizons. Weekly, I hop over to my local Whole Foods and choose what wild fish they have on sale. This week it was rockfish which I was excited to try. Rockfish is a flaky white fish, similar to white cod. Whitefish provides many health benefits which I am happy to share.

Warm Golden Beet & Beet Green Salad with Blue Cheese Yogurt Dressing

Warm Golden Beet & Beet Green Salad with Blue Cheese Yogurt Dressing

One thing I love about blogging is having a platform to spread education. Today I want to educate you all on something very important for our earth and environment. There are many things we can do as humans in this world to prevent climate change (yes Trump this is a thing) and one thing I try to focus on is reducing food waste. I like to use all fresh foods (less packaging) and I like to utilize every part of the food given to me. This dish I think shows that concept. I received golden beets in my CSA box and where many people might throw away the greens, I see it as an opportunity to get more greens in my day. One less thing being put into the trash, and one less bag of greens I need to supplement my CSA with. To inspire you to reduce food waste, I have some tips on how to do it below. 

Crunchy Cabbage Apple Slaw with Yogurt Dill Dressing

Crunchy Cabbage Apple Slaw with Yogurt Dill Dressing

With Memorial Day coming up, this is a perfect side to bring to a BBQ. It is also perfect for summer meal prep. Cabbage is a cruciferous vegetable that can withhold marinating in a salad dressing without wilting and can actually get better with time. I had it three days in a row for lunch and it never got old. My favorite topping? Tuna! It was a perfect mix of lean protein, fiber, and healthy fats.