Lighter & Healthier

Muffin-Tin Omelets with Kale, Sundried Tomatoes, and Goat Cheese

When I started Whole30, it was a desperation move to see if I could find something that might speed up healing my plantar fasciitis so I could start running again.

It sounded like an okay-ish idea. Actually, that’s totally a pants-on-fire lying lie. I knew it was a terrible idea. That I would be miserable and that misery would suck the other innocent bystanders in this house into my miserable swirling vortex of the misery that is Miserable No-Sugar Shawnda.

Muffin-Tin Omelets with Kale, Sundried Tomatoes, and Goat Cheese

I feel like we have eaten the same 4 things over and over and over and over and over again. I have been completely uninspired (you’ve probably noticed how quiet it has been) and, in general, just a real [radio edit] “joy” to be around.

The WholeAlmost30 hasn’t been perfect. Or enjoyable (understatement of the [radio edit] year). But here we are, nearly a month later, and I’ve been jogging on the treadmill a few times a week.

With almost zero issues. Y’all. Zero. And that is totally not a pants-on-fire lying lie.

So I officially and permanently claimed back one of the forbidden fruits to help try to ease the misery. Because you know what I was totally sick of eating for breakfast? Eggs. You know what makes all the difference in the world and turns eggs back into a far less stabby breakfast option? Goat cheese.

GOAT CHEESE.

Muffin-Tin Omelets with Kale, Sundried Tomatoes, and Goat Cheese

I whisked together the fixins for a mega-omelet and baked it in a cupcake pan. Re-heating 2-3 for breakfast every morning was a lot quicker, easier, and far more enjoyable than my standard eggs-over-green-things. It was also a great way to put a dent in the KalePocalypse™ that’s going down in the garden right now.

Here’s to goat cheese! And for “wogging” a 5k. And to more goat cheese!

Miffin-Tin Omelets with Kale, Sundried Tomatoes, and Goat Cheese

Miniature baked omelets loaded with fresh kale, sundried tomatoes, and tangy goat cheese.

Ingredients

  • 8 eggs
  • 1/4 cup milk or water
  • Salt
  • Pepper
  • 4 oz crumbled goat cheese*
  • 1 Tbsp olive oil
  • 1/2 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 packed cups chopped kale (~8 large leaves)
  • Heaping 1/2 cup sundried tomatoes
  • *You'll omit for Whole30, but you knew that already.

Instructions

  1. Preheat oven to 350.
  2. Whisk together the eggs, salt, pepper and goat cheese in a large bowl; set aside.
  3. Liberally (like, waaaay liberally) spray a muffin tin with cooking spray/olive oil. (You can also use paper liners - not my favorite, see the last paragraph above.)
  4. Heat olive oil in a skillet and saute the onion and garlic until translucent and softened.
  5. Add the chopped kale and tomatoes, stirring until the kale begins to wilt.
  6. Turn off heat and let sit about 10 minutes, stirring occasionally.
  7. Transfer the kale mixture to the eggs, stirring to mix.
  8. Using a 1/4-cup measure to fill each muffin cup.
  9. Bake for ~25 minutes, until the centers are set and not runny.
  10. Remove from oven and let sit 5 minutes.
  11. Run a knife around the edge of the omelets and then let cool another 5 minutes.
  12. Remove from pan - a fork is helpful for any that stuck at the bottom.
  13. Refrigerate leftovers and reheat in the microwave.

Notes

Yields: 12 individual omelets, or 4-6 servings

Source: Confections of a Foodie Bride

Estimated time: 45 minutes

*I’ve made individual omelets in cupcake liners and… well, it’s not my favorite. My paper liners always get soggy in the fridge over the course of the next 2-3 days and tear into small pieces. Which I feel is a bigger pain that using a fork to loosen the mini-omelets from the muffin pan. Totally your call, though. As long as the pan is well-sprayed with oil, you shouldn’t lose any to tearing.

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I would literally steal candy from a baby right now. LITERALLY. Right this second. Even if that baby had a half-eaten, gag-inducing Cadbury Creme Egg. The legit ones. The ones that look like a real egg. Wrapped in chocolate.

[SHUDDER]

Of course, that’s after I would punch the How I Met Your Mother writers in the boy parts. I gave you 9 years and you gave me…THAT?!

Guess I don’t have to tell anybody that the Whole30 processed sugar withdrawals have reared their impressively bitchy head.

[And also, was The Craft not one of the best movies of the 90s?!]

For the health of my personal being – but mostly the sake of my marriage – I inhaled dinner, grabbed my current book (Your Inner Fish), and headed to bed early.

Day 2
Breakfast - Um, I forgot to eat. For real. By the time I did preschool dropoff, ran a couple of errands, and turned in my hour on the treadmill, it was lunchtime.

Lunch - Leftover Spicy Date-Glazed Salmon, a baked sweet potato, and green beans

Dinner - Grilled chicken breasts (plain, grilled with S&P) topped with a mountainous scoop of strawberry-avocado salsa; baked sweet potato, and some steam-in-bag broccoli.

The hardest thing about today? EVERYTHING.

(And I’m a few days behind posting, but I’ve made the strawberry salsa twice this week just to have on hand. Because it also goes great with leftover salmon at lunch, too.)

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Spicy Honey-Glazed Salmon

Aside from pick-up-phone-and-order-Chinese, this might be the fastest non-cereal, non-PB&J, non-Hot-Pocket dinner ever.

5 minutes of prep, 7 minutes under the broiler. All while you’re microwaving some steam-in-bag broccoli or reheating the leftover roasted asparagus from the night before.

Dinner? Done. Just like that.

Spicy Honey-Glazed Salmon

The spice rub comes from an oldie but insanely goodie, Spicy Honey-Glazed Chicken Thighs. It gets the tiniest of tweaks – I highly recommend using chipotle chili powder if you can. The slight heat + smokiness goes pretty perfectly with the sweet & sour honey glaze.

On those nights when we need something fast and prefer clean-up to be limited to a foil-lined pan and two tiny mixing bowls (hello, swim team and soccer practice!), I have a total winner that’s not too boring for the adventurous eater, not too weird for the picky eater, and not too spicy for the 4-year-old eater.

Spicy Honey-Glazed Salmon

Salmon is broiled with a smokey, flavorful dry rub and then finished with either a sweet & sour honey glaze or a Whole30-approved sweet & sour date glaze.

Ingredients

  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika (I use smoked)
  • Generous pinch of salt
  • Several grinds black pepper
  • 2 Tbsp honey
  • 1 1/2 tsp cider vinegar
  • 2 8-oz salmon filets
  • Olive oil
  • *For a Whole30-compliant glaze, I soak 2 dates in hot water for a few minutes to soften and then blend the drained dates with 1/4 cup cider vinegar. Use the glaze as directed (will glaze ~8 filets) and store leftover glaze in a jar in the fridge.

Instructions

  1. Preheat the broiler and move the top rack to ~4-5 inches below element.
  2. Mix dried ingredients in a small bowl (this makes enough for two recipes, I store extra mix in a ziptop bag and regularly make the salmon again the next night).
  3. In another small bowl, mix honey and vinegar together (a 10-second trip through the micrwave is helpful).
  4. Line a pan with foil and lightly brush with olive oil (or cooking spray).
  5. Place salmon on foil and drizzle with olive oil.
  6. Sprinkle each filet with 1/2 tsp of spices, rubbing the dry rub over the top and sides of the fish.
  7. Broil for 5 minutes, brush with half of the honey mixture, and broil 1 more minute.
  8. Brush with remaining honey mixture and broil 1 minute.
  9. Remove from oven and serve immediately.

Notes

Yields: Feeds 2 bigs and 1 little

Adapted from Spicy Honey-Glazed Chicken Thighs

Estimated time: 15 minutes

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Blood Orange, Spinach, and Quinoa Salad

How excited am I that blood oranges are back? That excited ^.

Also? This excited:

Blood Orange Margaritas

Last spring, we planted a tiny blood orange tree in the backyard. And somehow it survived. We won’t let any blooms go to fruit this year but next year, man. Next year.

Blood Orange, Spinach, and Quinoa Salad

Besides margaritas, one of my other favorite things to have for lunch is this salad. You might recognize it. It’s spinach & quinoa tossed with a quick vinaigrette of blood orange juice, white wine vinegar, and shallot and then topped with blood orange segments and crumbled goat cheese.

Blood Orange, Spinach, and Quinoa Salad

I can make it on the weekend and then eat it cold, straight from the fridge, for the next several days. It sort of balances out those weekend margaritas. Or at least, that’s what I tell myself.

Looking for more blood orange recipes? Check out our winter citrus favorites here!

Blood Orange, Spinach, and Quinoa Salad

An easy winter salad with fresh spinach, quinoa, goat cheese, and blood oranges in a simple blood orange vinaigrette.

Ingredients

  • 3 blood oranges
  • 1 cup quick-cooking quinoa, cooked according to package directions and chilled*
  • 3 oz fresh baby spinach (half a large clamshell or bag)
  • 4 oz crumbled goat cheese
  • 2 tsp white wine vinegar
  • 2 Tbsp finely chopped shallot
  • 1 Tbsp dijon mustard
  • Salt
  • Pepper
  • 1/3 cup olive oil (I use light-tasting oil)
  • *If you're not working with cold, leftover quinoa, spread the hot quinoa on a plate and put it in the fridge to chill, stirring a few times to help speed up cooling.

Instructions

  1. Segment the oranges over a bowl topped with a strainer set - let any seeds and segments fall into the strainer while the juice goes into the bowl below.
  2. After segmenting, squeeze all the remaining juice from the "membranes" left in your hand into the strainer.
  3. In a large bowl, toss the spinach, cold quinoa, goat cheese, and blood orange segments together.
  4. In the bowl with the blood orange juice, whisk the vinegar, shallot, mustard, a pinch of salt and pepper together.
  5. Slowly stream in the olive oil while whisking.
  6. Pour over the salad, tossing to mix.
  7. Serve cold. Leftovers will keep a few days in the fridge.

Notes

Yields: 4-6 servings

Source: Confections of a Foodie Bride

Estimated time: 45 minutes

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