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! 

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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. 
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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. 

recipe

Ingredients:

-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 

Directions:

-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

Enjoy! 

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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". 

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 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) 

Ingredients: 

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.) 

Directions: 

-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! 

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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.

Pretty in Pink: Coconut Flour Strawberry Muffins

Pretty in Pink: Coconut Flour Strawberry Muffins

I hope these pretty pink muffins gain as much attention as the horrible pink drink that debuted this week aka "The Unicorn Frappuccino" from Starbucks. Not to say I am against having treats, but this wouldn't be my treat of choice. It won't kill you though, so don't fret if FoodBabe made you think you were going to. But couldn't we have stopped at Unicorn toast? If you like pink food and aren't looking to have 59 grams of sugar in one sitting (i.e. refer back to Unicorn Frapp nutrition facts), you came to the right place! These babies are naturally pink with the help of some beautiful beet and yogurt puree. These muffins can also be made totally allergy friendly which is a huge plus for all my dairy free, gluten free, paleo, vegetarian, and etc. peeps! 

Creamy Spaghetti Squash Alfredo + Healthy Pasta Swaps

Creamy Spaghetti Squash Alfredo + Healthy Pasta Swaps

do believe that all foods can fit, but if you are trying to meet your weight loss goals sometimes regular pasta just doesn't seem to make you satisfied. Spaghetti squash is a perfect low carb option for all my pasta lovers and a great swap for everyone dealing with gluten issues. Can't do dairy? No worries! This dish is gluten free, dairy free and paleo. Keep reading below to find out my other favorite pasta swaps! 

Curried Tuna Salad Cups with Avocado Oil Mayo

Curried Tuna Salad Cups with Avocado Oil Mayo

Canned tuna is one of the fastest and easiest ways to get in lean protein on a budget and when you need lunch in a pinch. Trader Joe's and Whole Food's have great varieties of tuna and even have Safe Catch Tuna which is tested for their mercury levels if that is of some concern. I do asked a lot about mercy content and what people should choose for their fish intake. I have below a great infographic from the FDA that shows you portion size and the fish that are best to eat 2-3 times per week. So what health benefits does tuna provide? Tuna provides protein (7 grams/ per ounce), and omega-3 fatty acids which can help decrease inflammation. Best to keep your tuna intake to about 2-3 times per week.