Breakfast Fit for a King, or Queen

Through my journey with clean eating I have tried various recipes in search for that tasty, satisfying, clean, and delicious breakfast. Along this journey, I have stumbled onto some terrific recipes, as well as been given quite a few delicious ones. But, out of all the recipes that I have experimented with, this recipe is among my favorites! It’s definitely a keeper, and occupies a special place in my recipe box. As you know my husband and I garden, which makes clean eating much more economical. This year, we’ve been blessed abundantly with squash and zucchini. I’m not complaining! I love squash and zucchini almost anyway they’re prepared. After canning countless quart jars of each, vacuum sealing and freezing dozens of quart bags for future use, giving away too many to count, eating them in stir fry, and enjoying them in a variety of recipes…my delicious vegetables were still beginning to pile up. I So, I decided one of the best ways to eliminate them from taking up space in my kitchen would be to experiment with them. After all, what did I have to lose. I wanted a new breakfast or brunch dish. I wanted that appetizing dish that was also satisfying. After a few mishaps, this delicious, filling, satisfying, and totally clean recipe emerged! Now, I enjoy it at least once a week. It’s clean, loaded with fiber, low-fat, low-calorie, tasty, and very filling. I hope you enjoy it as much as I do. I actually enjoyed this tasty dish for brunch today!

Ingredients

1 fresh or organic zucchini
1 fresh or organic yellow squash
1 fresh or organic egg
fresh or organic chives to taste
organic olive oil or organic coconut oil
sea salt to taste
cracked black pepper to taste
grated parmesan cheese (optional)

squash and zucchini     egg

Procedures

Heat oil in small pan. Cut squash and zucchini into small cubes/chunks and place in the hot skillet. Season with salt and pepper. Cover with vented lid. Turn squash and zucchini occasionally to prevent sticking and promote even cooking.

sauteeing in the skillet

When squash and zucchini have reached the desired tenderness you may plate them and fry your egg. You may also poach the egg. Either way this is a great dish. I prefer the egg to fried with cooking spray in the same skillet. Season egg to taste.
Place the egg over the plated squash and zucchini and top with fresh chopped chives. You may also add a light sprinkle of parmesan cheese. I like it either way it’s a breakfast fit for a queen!

Enjoy

final squash and zucchini breakfast

Trust me this is a great dish that is totally clean when the parmesan cheese is omitted. I have also experimented and added salsa to this dish. I must say that it was delicious as well! This dish is approximately 300 calories per serving excluding the parmesan cheese.

Canning Clean and Spicy Salsa

Our entire family enjoys indulging in spicy salsa. It tastes great on organic blue corn chips. It makes a Mexican omelet spicy and tasty. We also enjoy adding it to pinto beans, or as we call them, soup beans. It’s a wonderful addition to taco salads, and many more dishes. We have found numerous uses for this wonderful spicy treat. We also found that the time spent together making and canning the salsa is just as fun as eating it! I wanted to share my recipe with you and your family. Are you ready? It’s easy, clean, and tastes great!

Spicy Tomato Salsa

7 quarts peeled and chopped tomatoes
5 cups of peppers (I use a combination of both red and green peppers)
1/2 cup finely chopped jalapeno peppers
5 cups of chopped onion
6 cloves of garlic, finely chopped (this can be substituted with minced garlic)
2 cups of bottled lemon juice
1 tablespoon of black pepper
2 tablespoons of salt
1 tablespoon of red pepper flakes
3 tablespoons of hot sauce
1 teaspoon of sugar
2 tablespoons of ground cumin
3 tablespoons of fresh oregano leaves
2 tablespoons fresh cilantro (optional)

Carefully place clean tomatoes in boiling water for three minutes. Remove tomatoes and submerge in ice water to cool. Once the tomatoes cool they are easy to peel and core. Combine all ingredients in a large pot and bring to a boil, stirring frequently, then reduce heat and simmer for 10 minutes. Ladle hot mixture into clean sterilized pint or quart jars, leaving one-half inch head space. Adjust lids and place in canner and boil for 15 minutes. (I prefer to use a stove top canner) This yields 13 pints or 8 quarts.

I hope your family enjoys this recipe as much ours does. Feel free to leave comments about your salsa experience. You might find a use that we’ve not tried! We’re open to suggestions. Remember, you can modify the spices to suit your own taste.

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Stocking the Pantry…

It was a new morning, a new day, a new beginning for me. My mind was made up. I would make the changes necessary to live a healthier life. This no longer was about losing twenty pounds quick. It was about changing the way I see myself and others. I would no longer be intimidated by other people’s weight loss. Commercials were not going to cause a burning desire to purchase the latest weight loss gadget. I had a vision, a road map, a guide, and a newfound desire to live a healthy life, one day at a time, one meal at a time, one prayer at a time.

First things first…I needed to make a list of items that I would need to have readily available in my pantry for the journey ahead. This meant that I would have to reorganize my shelves. I couldn’t throw away all the things that my husband still enjoyed indulging in. Things such as; cakes, cookies, chips, and much more. This simply meant that I would have to create and maintain my own section of healthy foods in the pantry. My desire is for him to be inspired by my new way of eating and make much-needed changes in his diet as well. Foods such as; fruits both dried and fresh, vegetables, granola, whole grains, Greek yogurt, water, protein bars, protein powder, fresh chicken, fish, turkey, and ingredients to make healthy salad dressings, and much more would have a place in our kitchen. This wasn’t going to be an easy task, but I was committed. My mind was made up!

All the foods that I had loved to share with my family were still at my fingertips, but I also had a well stocked pantry.  I was right, it wasn’t an easy task at all. I discovered that healthy eating was very expensive. I no longer prepared one meal, but often prepared two meals as my husband was not quite ready to join me in healthy eating.

Below are a few of the items that I stocked my pantry with, and are a must for clean eating. I’ve learned a lot along the way, and learn more every day, but this is how the journey started.

Fresh organic vegetables, fresh organic fruits, grains, dry beans, stevia, lean chicken, salmon, lean turkey, nuts, seeds, extra virgin olive oil, chia seeds, coconut oil, almond milk, whole grain cereals, raw honey, protein bars, Greek yogurt, fresh eggs…and a desire to research recipes and ideas.

After the initial grocery escapade. I begin to think of ways to decrease my growing grocery bill. Two things sprang to mind. I loved to use coupons, so I would search for coupons that were usable, and would lower my final grocery cost. I also realized that I could decrease my grocery bill tremendously simply by growing the vegetables that I loved, and required to make this massive change. We could do this! After all, we had the land and we already grew some vegetables. Yes, I was feeling more confident. We could do this! It would take a lot of planning, work, time, dedication, and sweat, but I was determined!

Slowly our garden grew each year, as did my herb garden. We have recently added chickens to our small farm, which supplies us with plenty of fresh farm eggs. My husband and son also contribute to the cause by providing our families with venison and most recently elk. You can’t get much more organic than venison and elk meat!

I am still learning about clean eating as it is a day by day process. I also love to learn from others. This is truly a journey that has changed my life in many different ways. A journey that I have never regretted!