Sunny Side Up Shamrocks! ~ Eggs Made With Green Bell Peppers! St. Patty's Day Breakfast

I seen these cute "Shamrock" eggs on Pinterest and made them on St. Patrick's Day. They were a little difficult to make without the proper non-stick spray but if you use something non-stick you'll have a cute breakfast presentation for St. Patrick's Day! 

To make 4 Shamrocks, all you'll need is 4 Eggs, Non-Stick Cooking Spray and 2 Green Bell Peppers. 

After washing the Green Peppers, turn them on their sides, and slice vertically near the top of the pepper. The bottom of the pepper has 3 sides but the top has 4. Interesting right? That's why you might need 2 peppers, so you can get 4 four-sided slices. When choosing Green Peppers, try to choose the most curviest four-sided tops for more Shamrock appeal!

Place Peppers on a nonstick pan and fry peppers on each side to heat them up and give them great flavor. When cracking egg into pepper, be sure to hold down the pepper cutout to prevent the egg from spilling into pan. (Mine spilled a little.) If your egg spills beneath and throughout the pan, it's okay too, they just won't be as clean cut when taking out. 

About two minutes later and a little Black Pepper...

After about 6 minutes remove from pan and discard the 'extra' spillage. Place on plate and 

Voila~!

Sunny Side Up Shamrocks!

They're super healthy and low in Carbs and Calories! The Green Pepper has a fajita like taste and tastes great with the eggs!

If you happen to make these, leave a comment below and let us know how it turned out! We'd love to hear from you! :)

Happy March Everyone! 

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Tilapia & Lemon Kale Beet Salad ~ Delicious & Healthy Low Calorie Eating ~ Easy Meal Idea

It's Tuesday and that means I've been on my 'super healthy eating' diet plan for 5 Days! So how do I feel? One word; Amazing! I know, I know, people always say that right? But really how else would be feel after eating what nature intended our bodies to eat, live food bursting with nutrition and enzymes! I have so much energy! Seriously! It's definitely an awesome feeling. 

Earlier I was thinking to myself...why is it that I like to eat a bag of cookies or munch down on so much junk food or fast food when I can feel like THIS? And I thought to myself, maybe it's because I always forget how THIS feels. I never allow my body enough time to get to this point and to experience what a healthy body and a lot of energy and clarity can really feel like. And it's true that once your 'hooked' on junk food, alot like smoking, it's hard to stop, or want to stop. Now that I've 'detoxed' the yucky out and got over my migraines (from sugar I'm guessing?) I don't want to stop this eating plan. My boyfriend brought home a pizza yesterday and though normally I'd be on it like a vultures on a...well it just didn't seem very appetizing! Or edible for that matter. All that grease and all that bread. Bread is my favorite food so please oh please don't let me lose my will! My boyfriend is pretty sure something is wrong with me for not wanting anything to do with his Pizza. :) 

This month grocery stores around here were having great sales on Seafood because of Lent. I made sure to stock up on a lot of fish and put it in the freezer. One of them being Tilapia! Though it's a white fish and it's not quite as flavorful as Salmon, there's a lot you can do with it. Normally when I'd buy Tilapia I'd bread it and made a fish fry or my favorite, put the Tilapia in flour tortillas with slaw, homemade salsa, guacamole, tangy sauce and fresh cilantro for Fish Tacos! Yum! 

For lunch I baked Tilapia with pepper and fresh lemon and made a great salad from Kale and Beet! 

This salad turned out really delicious! It was very easy to make too. Normally I'd use the regular more foliage Kale as it's less tough to chew in salads but I had a veggie mishap at the grocery store and needed to find more uses for it. :)

I used:

♥ 3 leaves of Flat Leaf or Regular Kale, remove stems, hand tear into bit size bits

♥ 1 Beet, washed and grated with a cheese grater (the pigment can stain your skin, you might want to use some gloves)

♥ juice of a 1/2 lemon

The Lemon is important because it brings out the sweetness of the Beet and breaks down the toughness of the Flat Leaf Kale. :)

I also wanted to share a really great Tarter sauce from Whole Foods! 

It's from Whole Food's 365 brand. (My Mother works for Whole Foods so she tells me about their training on their brand and store policies) You can always trust the ingredients from the 365 brand and it's almost always just as affordable as say, Target brand, ect. Great ingredients in this Tarter sauce, unlike the High Fructose Corn Syrup and Hydrogenated Oil Tarter Sauce I often find in stores. 

Full of Good Stuff

 I added a little on my Tilapia while eating and it tasted so good! The extra bit of calories the tarter adds is definitely worth it a little treat  ;)

Let me know if you try this salad, I'd love to know if you liked it :)

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Really Good Rataouille - Vegan Too!

Ratatouille, is it French or Italian? Technically it's a French dish but you've tried it and said 'That's Italian!', then you're right too! Ratatouille first originated in Nice which is present day France but long ago used to be Italian territory. South of France & Italy share many of the same food staples. Maybe that's why both environments are both equally amazing, beautiful, and jaw-droppingly gorgeous? Makes sense! 

Ratatouille used to be a peasant dish made by Farmer's summer Vegetable Harvest. Now it is a world wide beloved French dish with nearly as much a following as the French Bread. Be sure to serve delicious Ratatouille traditionally over Polenta or Pasta, fresh bread, and a glass of robust French Red. If you're looking for a Low Carb option, you can eat the Ratatouille alone like I prepared below. It's still just as satisfying. I've also thought of putting Ratatouille over Spaghetti Squash! 

There are many ways to prepare Ratatouille. In the past Ratatouille didn't contain aubergine or Eggplant but most modern recipes include delicious Eggplant. This is my go-to Recipe from my Mom. Bon Appetit!

Ratatouille 

*Click Photo*

Ingredients:

1 large onion, coarsely chopped

3 cloves garlic, minced

3 tablespoons olive oil

1 small eggplant

1-28oz can crushed tomatoes

1 teaspoon dried basil

1 teaspoon dried marjoram

1/2 teaspoon dried oregano

2 fresh tomatoes, cut in chunks

2 tablespoons of dry Vegan red wine

1/4 cup chopped fresh parsley

salt and pepper to taste

Saute the onion and garlic in the olive oil in a large skillet over medium heat until the onion is transparent.  add the eggplant, crushed tomatoes, basil, marjoram and oregano. Cover and simmer for 10 minutes. Add the zucchini and peppers and cover and simmer for an additional 10 minutes.Add the fresh tomatoes, wine, salt and pepper and summer for 10 minutes more or so, until all the vegetables are tender. Stir in the fresh parsley and serve! Serves 6. 

I hope you all enjoy this easy to make Recipe. Let me know how it turns out! :) 

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Easy Southwest Scramble

Easy Southwest Scramble

Serves 2 / 185 Calories & 3 Carbs Per Serving

4 organic/free range Eggs

1/4 cup White Onion, diced

1/4 - 1/2 cup Tomatoes, diced (scoop/drain liquid)

1/4 cup chopped Cilantro

4-6 drops Tabasco Smoked Chipotle sauce (My 'secret' ingredient for nearly everything!)

1 T low fat Milk (optional) (I use plain Almond Milk)

Dash of Garlic Powder

Black Pepper

Salt to Taste

Lightly spray frying pan or skillet with non-stick (Organic) spray. Crack all eggs into small bowl and lightly whisk. Add onions, milk, hot sauce, garlic powder, salt, and freshly cracked black pepper and use whisk or fork to stir ingredients together. Pour mixture into frying pan or skillet on Medium heat until egg bottom becomes slightly solid. Add in tomatoes and use a spatula to turn eggs, solid side up. Scramble eggs continuing to turn and stir about 2 minutes. Just before eggs finish cooking add in Cilantro.

Place cooked eggs onto plate. Pepper and Hot Sauce to taste and garnish with Cilantro sprig.

If you less restrictive with calories, add in 1/4 cup shredded Cheddar Jack or Pepper Jack cheese with Tomato's for a yummy Cheesy Egg twist!

 Enjoy!

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