Well Happy Monday to you!!
Our Monday Morning affirmation is brought to you by MySomethingWonderful.com
- I face today with an open mind
- Today I speak with kindness
- I lead with love
- I am gentle with me
- I will act with intention
- I choose to do no harm
- May actions reflect my words
Monday:
Southwestern Breakfast Frittata by Fed and Fit~ click here for the full recipe
Ingredients
- 1 Tablespoon grass-fed butter, ghee, or extra virgin coconut oil
- 1/2 pound skirt steak, tenderized
- 1 teaspoon steak seasoning (or salt & pepper to taste)
- 1 red bell pepper, cut into strips
- 1 green bell pepper, cut into strips
- 1/2 purple onion, sliced
- 12 eggs
- 2 Tablespoons fresh cilantro, chopped
- 1 avocado, sliced
Directions
- Preheat oven to 350°F (~175°C).
- In a medium or large frying pan, melt the butter.
- Dust the skirt steak with the steak seasoning or salt and pepper.
- When the butter is melted and bubbling, add the steak and leave it undisturbed for 5 minutes. Flip the steak and cook on the other side for an additional 5 minutes. Remove the meat from the pan and let it rest on a cutting board while you cook the vegetables.
- Add the chopped peppers and onion to the hot frying pan with the steak drippings. Sautée until the onions become translucent and the peppers slightly charred. Turn off the heat.
- Chop the meat into bite-sized pieces and add back in the pan with the cooked vegetables.
- Scramble the 12 eggs together and pour over the beef and vegetable fajitas. Stir to evenly spread the eggs throughout the mixture.
- Bake at 350 F for 30–35 minutes, or until the center is firm.
- Let it cool for 5 minutes, cut, and then serve with the cilantro and a couple slices of avocado for each slice.
- Store in a sealed container in the refrigerator for up to 5 days.
Tuesday:
Cool Ranch Tacos (I make a few edits to her recipe)
These are super, super easy & here is what you need~
Chicken Thighs
3 Tablespoons of Olive Oil
2 Tablespoons of Red Wine Vinegar
1 Taco seasoning packet (or click here for a homemade version)
1 Ranch seasoning packet (or use a homemade version-1T dried parsley, 1tsp garlic powder, 1tsp onion powder, 1tsp dried onion flakes, 3/4tsp dill, 1/2tsp pepper, and 1/2 tsp salt)
*Throw everything in the crockpot, Cook on low all day, at least 8 hours
Holy Cow- it doesn’t get much easier than that!!
Wednesday:
Cobb Salad~ this is a quick and easy meal. Fill a bowl with lettuce, add chicken, bacon, hard boiled egg, cherry tomatoes, cucumbers, feta & top with ranch- YUM!!
I am going to pair this with PaleOMG’s new Tomato Soup!!
Thursday:
Leftovers
Friday:
Out to eat
Saturday:
[ultimate-recipe id=”235″ template=”default”]
Sunday:
Ingredients:
- 1 spaghetti squash
- 1 lb itallian sausage
- diced yellow onion
- 1 cup pizza sauce
- 1 tsp dried basil
- salt & pepper
- 3 whisked eggs
- add-ins~ mushrooms & mini pepperonis
Directions:
Prepare the spaghetti squash- click here for the easiest way to do this!!
- In an 8×8 baking dish add the spaghetti squash “noodles”
- In a large skillet cook onion until translucent then add sausage & cook until done.
- Add pizza sauce, spices & add ins
- Put sauce mix into the pan with the spaghetti squash
- Add the whisked eggs & mix until you can no longer see the eggs
- Bake in a 400 degree oven for an hour or until it is not “jiggly”
This recipe makes the BEST leftovers.
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Thanks for stopping by! Remember to stop by Organizing Junkie for even more recipe ideas!!
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D I S C L A I M E R Anything that I discuss about making any lifestyle changes is from my own experience and/or other clients personal experiences and may not be suited for you. It is strongly recommended that you consult with your health professional before making changes in your own life. By engaging in anything that I talk about, you agree that you do so at your own risk.