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Whole 30 Breakfast

It’s Day 14 of my Whole30 journey and I am feeling great! Full of energy, not feeling that afternoon slump like I always did. I feel stronger, my clothes fit better and honestly just feel happier! I wanted to share with you one of my favorite things I have been enjoying for breakfast. Even before I started Whole30 scrambles have been a favorite for me to eat anytime of the day. I usually use what ever veggies I have on hand at the time. Scrambles are easy, fast, and so versatile! Perfect for a busy morning.

They are usually a little different each time I make them but this one consisted of egg, purple potatoes, bell pepper, green onions, carrots, avocado, and salsa. It cooks up in minutes, its filling and keeps me going strong til lunch. 

I start by putting a little coconut oil in a saute pan, then place the thinly sliced purple potatoes in the pan and cook until they begin to get soft. (make sure you flip them) I then add the chopped bell pepper and carrots and cook for a few minutes. Then crack the egg in the pan add salt and pepper and mix it all together until the egg is cooked to your liking. Place in plate and top with avocado and salsa (this is the one I use it’s delicious and whole30 compliant)! That’s it and like I said feel free to swap out the veggies for what ever you have on hand. 


Are you doing Whole30? If so, how’s it going for you?

Cara Cara Oranges

This post is sponsored by Melissa’s Produce. Their steamed veggies and fresh fruit are some of my favorite grocery items. We used Melissa’s delicious Cara Cara Oranges to make both of the recipes below. Enjoy!

Down here in South Georgia we have access to lots of Florida oranges this time of year. If you cross the state line going into Florida right now you see fruit stands setup everywhere and piles of oranges, grapefruit, and any other citrus you can think of. My thoughts on oranges changed quite a bit when I got my hands on a box of Cara Cara Oranges from Melissa’s. They are the sweetest, best-tasting oranges that I’ve ever had. Plus their ruby red colored flesh is super juicy. Making fresh squeezed OJ from these beauties is a wonderful breakfast treat right by itself.

Cara Cara Oranges

I wanted to make something worthy of these beautiful oranges, and we’ve been on a bit of an Asian cooking kick lately, so we came up with Orange Peel Beef. It’s a dish that you see in some Chinese restaurants, but it’s not that common around here. It’s one of Jim’s favorite Chinese dishes and we haven’t had it in quite a while, so we decided to give it a go. The Orange Peel Beef has a double-dose of Cara Cara Orange in it (both juice and orange peel), so it’s definitely citrusy. 

Orange Peel Beef

Orange Peel BeefOrange Peel Beef Recipe

Orange Peel Beef with Cara Cara Oranges
Our take on the Chinese restaurant favorite. Made with delicious Cara Cara Oranges from Melissa's Produce.
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1/2 C plum sauce
  2. Juice from 1 1/2 oranges (we used Cara Cara oranges)
  3. Peel from 1/2 orange, sliced into strips
  4. 1 tbsp soy sauce
  5. 1 lb sirloin roast, sliced thinly
  6. 3 tbsp oil (your favorite type of oil will work fine)
  7. 6 green onions, chopped
  8. 5-6 dried chiles (optional)
Instructions
  1. Heat a wok over high heat until very hot
  2. Add oil and stir fry beef and chiles for 2-3 minutes. Remove beef and reserve.
  3. Add green onions and stir fry for about 2 minutes, until softened.
  4. Add plum sauce, orange juice, and orange peel. Cook for 2-3 minutes, stirring constantly.
  5. Add beef to sauce and heat thoroughly, about 2 minutes.
  6. Serve over brown rice.
Notes
  1. You can adjust the heat level of the dish by adding/removing chile peppers and/or cooking them longer.
  2. We like to serve this over brown rice, but white rice or noodles would work just fine.
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For the last few weeks I’ve been doing smoothies for breakfast most mornings. Lately my smoothies have been pineapple and banana, but I decided to switch things up and use the Cara Cara Oranges one morning. It was a simple-yet-delicious smoothie that would work well with any type of orange, but the Cara Caras definitely take it over the top.

Cara Cara Orange Smoothie-2

Cara Cara Orange Smoothie
A simple and delicious smoothie made with super sweet Cara Cara Oranges from Melissa's Produce.
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Prep Time
5 min
Cook Time
1 min
Total Time
5 min
Prep Time
5 min
Cook Time
1 min
Total Time
5 min
Ingredients
  1. 8 oz coconut water
  2. 1 banana
  3. 1 Cara Cara Orange, peeled
  4. 1/2 inch ginger, peeled
Instructions
  1. Add ingredients to blender and blend until smooth.
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Cara Cara Orange Smoothie

This smoothie would be great anytime of the year but it is particularly good right now. It is a great boost to your immunity with the ginger and also all the vitamin C from the oranges to help keep your body in tip top shape! 

These Cara Cara Oranges are so versatile, they can take you from breakfast all the way to dinner! The possibilities are endless! 

 Thanks again to Melissa’s for sponsoring our post. Check out Melissa’s full selection of fresh fruit!

Whole Wheat Carrot Muffins

After the holidays and one too many delicious desserts Jim and I decided that we needed to give up refined sugars for a little while. We just felt like our bodies needed a little break from sugar. We decided that we didn’t want to give up all sugar and were okay with using honey or maple syrup in moderation. I was browsing around Pinterest and stumbled on these. The ingredients sounded great. White Whole Wheat flour, no refined sugar, and carrots! I’ll let you in on a little secret here….I’m one of those few people that has never tried carrot cake. I know crazy right?! I decided to give these muffins a try and I’m so glad I did because they are delicious. Moist, full of flavor from the spices, and even a little crunch from the carrots. These are perfect for a quick breakfast, snack, or a great addition to your child’s lunch box!

Whole Wheat Carrot Muffins

Whole Wheat Carrot Muffins
Serves 12
Delicious and healthy muffins without refined sugars!
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
  1. 1 1/2 cups white whole wheat flour
  2. 1 teaspoon baking soda
  3. 1 teaspoon ground cinnamon
  4. 1/2 teaspoon ground ginger
  5. 1/4 teaspoon ground nutmeg
  6. 1/8 teaspoon ground allspice
  7. 1/2 teaspoon salt
  8. 3 tablespoons salted butter, melted
  9. 1/2 cup pure honey (or maple syrup)
  10. 1 large egg
  11. 1 teaspoon pure vanilla extract
  12. 1 cup unsweetened applesauce
  13. 3/4 cup finely shredded carrot (2-3 medium carrots)
Instructions
  1. Preheat oven to 350 degrees F. Line a muffin pan with paper or silicone muffin liners (or grease the pan).
  2. In a large bowl, combine the whole wheat flour, baking soda, cinnamon, ginger, nutmeg, allspice, and salt. Whisk thoroughly.
  3. In a small bowl, combine the melted butter, honey, egg, vanilla extract, and applesauce and whisk to combine. Pour the wet ingredients into the dry ingredients. Stir just until combined.
  4. Fold in the shredded carrots, being careful not to over mix.
  5. Scoop batter into your prepared muffin tin. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool a few minutes before serving.
Notes
  1. Recipe from naturalchow.com
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 Bottom line, if you are looking for something to satisfy your sweet tooth without refined sugars then make these muffins! 

IMG_1845

Shrimp Fried Brown Rice

I love Chinese food. Fried rice is one of my favorite things ever, but I try not to eat it very often. I’m not a big fan of white rice, I would much rather eat brown. I’m sure it’s fairly common and most of you have had it somewhere, sometime, but Jim and I haven’t ever had fried rice made with brown rice. There shouldn’t be much difference, right? Other than brown rice taking a ridiculously long time to cook, that is.

Shrimp Fried Brown Rice

We’ve made fried rice many times before, usually with some form of chicken as the protein. We were chickened-out, so we decided to go with shrimp this time around. Shrimp is actually much easier to work with than chicken because it cooks so quickly. If you already have the cooked brown rice then this recipe takes less than 15 minutes to make. Perfect for a weeknight meal.

 I actually couldn’t tell a difference between white and brown rice in the finished product. There’s enough flavor added that you can’t taste a difference, and having the rice cold from the fridge makes the texture different pretty unnoticeable. If you’re making fried rice at home then I believe fried brown rice is definitely the way to go.

Shrimp Fried Rice (with Brown Rice)
A slightly healthier take on the take-out classic. Our fried rice uses brown rice and shrimp.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1/2 lb shrimp, peeled and deveined
  2. 1 tbsp grated ginger
  3. 1 tbsp minced garlic
  4. 1/2 C onion, diced
  5. 1/4 C carrot sticks, or diced carrots
  6. 1/2 C broccoli, chopped
  7. 3 tbsp canola oil (you can use olive oil as well)
  8. 2 C brown rice, cooked and refrigerated overnight
  9. 3-4 dried chiles (optional)
  10. 1/2 tbsp sriracha
  11. salt to taste
  12. 2 tbsp soy sauce
Instructions
  1. Heat wok over high heat until smoking.
  2. Add oil, chiles, and shrimp. Cook until shrimp are almost done, about 2 minutes. Remove shrimp and chiles.
  3. Add veggies, garlic, and ginger. Cook 2 minutes, or until onions are soft.
  4. Add rice, soy sauce, sriracha, salt. Cook for 2 minutes.
  5. Add shrimp & chiles and cook for 2 more minutes.
  6. Serve immediately.
Notes
  1. This is a really flexible stir fry and can use any combination of veggies that you want.
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Shrimp Brown Fried Rice

Shrimp Fried Brown Rice

After making this fried rice I have no desire to do Chinese take out again! I think one of the reasons I feel so yuck after eating out Chinese food is because of the high sodium content. Making my own is a much better and healthier way to go. Not to mention it was absolutely delicious!