Tonight I cooked a NomNom Paleo recipe. Mexican Braised Beef. It takes about 4 hours and is deliciously worth it. There are two versions of this recipe. The oven version and a pressure cooker version.
Well, only if it you want it to be.
This morning I found some chicken fajita filling that Coach had made. He has created his own seasoning blend that is Whole30 compliant. He sautéed the chicken with onions and red and yellow bell peppers. We had about a serving left over so I tossed it in the food processor and pulsed it until it was chunky. So delicious. I ate it for breakfast.
This would be great with some zoodles or as filling in cucumber boats or peppers.
What would you do with.
I baked a whole chicken the other day. I meltes some ghee and mixed a random conglomerate of spices in it. Just whatever strikes your fancy. I spooned that under the skin and massaged it in. Then I took some and coated the skin working to get every last inch covered. I baked it until it was done and dang! It was freaking delicious!!
The broccoli salad is just the basic recipe from the internet minus the cheese.
Finished with some pan fried red potatoes. Cut them up. Coat them in oil and seasoning. Brown them in a hot skillet until they are fork tender. You can top a lid in the pan and let them steam a bit to make them soft.
Here’s a quick and easy breakfast.
Start with a plate of chopped spinach. Add some pan fried potatoes. Top with eggs. I added some mayo and salsa on the side.
Pan fried taters
Cut up your potato however you like them. For this breakfast I used one medium red potato sliced thinly in strips. Coat in a little coconut or olive oil and the seasonings of your choice. Toss around in a hot skillet.