Fluffy Eggs, by Cheryl

I could eat eggs every day. Usually I have them over easy, but I've been making some omelets as well. However, I really like it when a nice brunch place has them really light and fluffy. They're so good and I always wanted to try them that way. I found an easy recipe that was very good! I would definitely make them again and maybe add some extra spices to them. I'm trying them again tomorrow! Yum!

Ingredients: 

2 eggs (I added one more egg white to the mix)

1/4 cup shredded cheese

2 tbsp butter

salt and pepper to taste

Directions: 

1) Crack the eggs in a small bowl and whisk vigorously for one minute.

2) Melt the butter in a pan on low heat. Wait until it begins to foam. 

3) Remove the pan from the heat and add the eggs.

4) Whisk the top of the eggs vigorously again, careful not to scrape the bottom. 

5) Return the pan to the heat. Continue to whisk the eggs until the top is foamy. Sprinkle the cheese on top and whisk to incorporate. 

6) Let the bottom of the eggs set for 5-7 seconds. Run a silicone spatula from the edge of the pan into the middle. Tilt the pan so that the uncooked eggs can slide onto the surface area that you just created with the spatula. 

7) Continue to slide the cooked eggs into the middle with the spatula and rotate to allow uncooked eggs to hit the surface pan. 

8) After about 30 seconds or so, the eggs will be mostly set. Remove them from the heat. The heat from the pan will finish cooking them. 

9) Season with salt and pepper. 

Easy Zesty Lime Shrimp and Avocado Salad, by Cheryl

Ooh it's been a hot minute since I've been on here! But I just had to make this new shrimp and avocado salad and I'm so happy I did! I've already made it twice in one week. It's so light and refreshing... perfect for a summer lunch or snack! Super flavorful, healthy, and quick! Yum!

Ingredients: 

1/4 cup red onion, chopped

2 limes, juiced

1 tsp olive oil

salt and pepper, to taste

1 lb cooked jumbo shrimp, chopped

1 medium tomato, diced

1 medium avocado, diced (I used two)

1 jalapeno, seeds removed, diced

1 tbsp chopped cilantro

Directions: 

1) In a small bowl, combine red onion, lime juice, olive oil, and salt and pepper. Set aside at least 5 minutes.

2) In a large bowl, combine chopped shrimp, avocado, tomato, and jalapeno

3) Combine all of the ingredients together, add cilantro, and gently toss. Add salt and pepper to taste, if desired. 

Sausage Stuffed Mushrooms, by Cheryl

Well hello 2026! To welcome the new year, Jon and I are doing Whole 30 for our 7th year in row! Wow! I wanted to add some different Whole 30 recipes to the list so in comes these sausage stuffed mushrooms from Paleo Running Momma. These were just okay. I wouldn't make them again. My daughter didn't like the sausage mix so she only had the mushrooms. And to be honest I wasn't a huge fan either. Jon ate them up though! Yum?

Ingredients:

18 large white mushrooms

4 tbs olive oil, divided

sea salt and ground pepper

cooking spray

1 small onion, diced

2 cloves garlic, minced

1/2 lb Italian sausage 

1/4 cup almond flour

1 tsp Italian seasoning

1/3 cup almond milk cream cheese

1 tbps plain unsweetened almond milk

3 tbsp fresh parsley, minced

Directions: 

1) Preheat oven to 350 and spray a 9x13 baking dish.

2) Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 2 tbsp olive oil. Sprinkle with a bit of salt.

3) Heat 2 tbsp olive oil in pan on medium heat. Add the sausage, crumbling it with a spoon. Cook unti lits completely browned, about 5-8 minutes. 

4) Stir in the onions and garlic and cook for another 2-3 minutes, stirring occasionally. Add the almond flour, seasoning, stirring to combine. Finally, stir in the cream cheese and almond milk. Remove from heat and stir in the parsley. Season with salt and pepper to taste. 

5) Arrange the mushrooms in a single layer on the pan. Fill each mushroom generously with the sausage mix. Bake until stuffing is browned, about 30-35 minutes.  

Baked Tilapia with Lemon, by Cheryl

On my quest to add more fish to my diet that isn't salmon, I found this easy, quick, and healthy recipe! I don't usually cook with a lot of lemon, but it added a refreshing taste to the fish. I served it over farro with a side salad. This dish is light and would be perfect for summer, which is when I'd probably make it next. Yum!

Ingredients (recipe from here): 

1 pint cherry tomatoes, cut in half

1 large shallot, thinly sliced

3 garlic cloves, minced (oops forgot this!)

1 small lemon, thinly sliced into rings

2 tbsp olive oil, divided

salt

4 oz feta cheese

1.5 lbs tilapia

1 tbsp Italian seasoning

1 pinch red pepper flakes

1 tsp smoked paprika

2 tbsp drained capers

finely chopped fresh parsley or basil

fresh ground black pepper

Directions: 

1) Preheat oven to 425. 

2) Place the chopped vegetables and lemon slices in the bottom of a 9x13 baking dish. Mix with 1tbsp olive oil, salt, and pepper. 

3) Crumble the feta cheese over the top. 

4) Pat the tilapia dry. Rub with 1 tbsp olive oil and salt. Place on top of other mix in the dish. Sprinkle the tops with black pepper, smoked paprika, and red. pepper flakes. Sprinkle the capers on top. 

5) Bake for 20-25 minutes. Serve over a grain of your choosing. 

Seared Ahi Tuna, by Cheryl

I've been looking to add more fish dishes to our dinner rotations lately. My 11 year old loves tuna and salmon so I decided to sear some tuna steaks since I already make a lot of salmon. This was a huge hit! And it was super fast and easy to make too. I served it over sushi rice with a side of sweet potato fries (since that's a fave in my house). Yum!

Ingredients: 

Tuna steaks

1 tbsp toasted sesame oil

2 tbsp soy sauce

1 tbsp honey

Olive oil

Salt

Pepper

Optional: Green onions, sesame seeds, lime wedges 

Directions: 

1) Dry the tuna steaks

2) Whisk the other ingredients together (not the optional stuff). Place tuna steaks in marinade for about 10 minutes.

3) Heat a skillet on medium high heat. Add 1 tbsp olive oil to hot pan. Sear the tuna for maybe 1 minute on each side, no more! You can pour the rest of the marinade on top of it while cooking. 

4) Remove from heat. Slice into 1/2 inch slices. Garnish with green onions, sesame seeds, and lime wedges if desired. 

Quick Sushi Snack, by Cheryl

Um, how is it the end of February and this is my first post of the year? 

This sushi has become a staple snack in our house. And it's super easy to make! My kids would have sushi everyday if we let them so this is a great option without breaking the bank. You really can put anything you want in here, but we've been keeping it simple with some sushi rice, avocado, and some cooked salmon in a sweet chili sauce. Dipped in some soy sauce this snack is just what everyone needs after a long day. Yum!

Ingredients: 

Salmon, cut into cubes, marinated in sauce for a couple of hours (optional)

Seaweed paper

Avocado, sliced

Sushi rice

Sweet chili sauce

Soy sauce, optional

Directions:

1) Cook sushi rice according to directions

2) Cook cubed salmon in a pan until just cooked through. 

3) When rice and sushi are done, arrange them on the seaweed with the avocado. Roll the seaweed. Cut in half or into pieces. Dip in soy sauce for extra flavor. 

Thai Coconut Shrimp Soup, by Cheryl

Whew, what a busy summer! This is a delicious, healthy soup to have on a summer day! It was so tasty and light and I would definitely make it again. It didn't take long at all and makes enough for leftovers for a couple of days. Pair it with a nice white wine! Yum! 

Ingredients (from Paleo Running Momma)

1 tbsp olive or avocado oil

2 garlic cloves, minced

1 small onion, diced

1 tbsp fresh ginger, minced

1 tbsp minced lemongrass, inner part of one stalk

1 tbsp red curry paste

3 cups chicken broth

1 tbsp fish sauce

2 14 oz cans of full fat coconut milk

8 oz fresh shitake mushrooms, sliced

1 lb medium shrimp, peeled and deveined

zest of one lime grated

1 lime, juiced

Sea salt

Cilantro and/or scallions for garnish

Directions:

1) Heat the oil in a large stockpot over medium heat. Add the onion and cook until fragrant, then stir in the garlic, ginger, lemongrass, and curry paste, and cook for one minute. 

2) Pour the broth into the pot while stirring continually. Then stir in the fish sauce and simmer for 10 minutes. Pour in the coconut milk and stir, the add the mushrooms. Cook and stir until the mushrooms are soft, about 5 minutes. 

3) Add the shrimp and cook for about 5 minutes. Stir in the lime zest and juice. Season with salt to taste. Serve with cilantro, scallions, and/or lime wedges. 

Butter (or ghee) and Garlic Mushrooms, by Cheryl

For some reason I had a family size container of baby bella mushrooms that I had to use. I needed a quick and easy recipe in order to use them all. This recipe is so simple and SO delicious! If I had a shallot I would have chopped some of that up and put it in there. It was a hit with 3/4 of us so I'd say that's a win! It was a perfect side. Yum!

Ingredients:

Baby bella mushrooms

A few tbsps butter or ghee, salted

Parsley 

Minced garlic, a few tbsp

Directions:

1) Melt the butter in a pan. Add garlic and parsley. 

2) Next, add the mushrooms. Flip over to cover them with the sauce. Cook on low medium heat for a little bit on each side. 

3) Dust a little parsley on top when finished cooking. 

Lemon Almond Flour Pancakes, by Cheryl

It's January.. and you know what that means for me! Whole 30 time! We had a very rough December with a ton of food to go with it so we needed a reset. I also simply needed a different breakfast that didn't include eggs or meat. I love eggs and bacon for breakfast, but I was starting to feel my arteries clog in real time lol. 

These were good. I might make them again. They didn't stick very well so it was hard to flip them. And I desperately needed something sweet to dip them in, but I loaded up on berries with each bite and that was sufficient. The lemon was a nice touch and I wish I had poppy seeds to mix in there. I also had them the next morning with.. eggs! I used the runny parts of the egg as my little sauce, topped with some avocado. These were a solid breakfast, and very filling! Yum!

Ingredients (modified recipe from here)

2 cups almond flour

3/4 cup coconut milk

1 tbsp vanilla extract

2 tbsp lemon juice

2 tbsp ghee

1.25 tsp baking soda

1/2 tsp salt

2 large eggs

Directions:

1) Melt the ghee in a small pan. Add the lemon juice and mix. 

2) Whisk together the flour, salt, and baking soda. Make a well in the center and add the eggs and coconut milk. Whisk until halfway combined and then whisk in the lemon butter.

3) Heat a pan with ghee. Drop in 1/4-1/2 cup of the batter and cook on each side for 2-3 minutes. 

4) Remove the pancakes and top with fruit! 

Crockpot Pulled Pork, by Cheryl

Will have a better pic soon! This is from here

So this was the easiest recipe ever! And delicious! I don't even have to chop anything before putting it in the crockpot... just the marinated tenderloin! The recipe is from The Clean Eating Couple. I served this with Primal Kitchen's Hawaiin BBQ sauce, asparagus, and the mustard potatoes I posted a couple of months ago. Yum!

Ingredients:

2 lbs pork tenderloin

1/4 cup EVOO

1 tbsp paprika

1/2 tbsp garlic powder

1/2 tsp pepper

1/2 tsp onion powder

1/2 tsp cinnamon

1/4 tsp ground ginger

1 cup chicken stock

1/2 cup BBQ sauce

Directions:

1) In a bowl whisk together olive oil and spices. Marinate the pork and the olive oil mixture in a ziplock bag overnight. I did it for a few hours since I didn't plan ahead. 

2) Place in crockpot with 1-1.5 cups chicken stock. Cook on low for 6-8 hours. Mine was ready and tender at 6 hours. 

3) Pull the tenderloin apart with tongs or forks while still in the crockpot. 

4) Toss with your favorite BBQ sauce and enjoy!

Spicy Shrimp Egg Roll Bowl, by Cheryl

What a delicious dish this was from Paleo Running Momma! This is a great way to get in a lot protein and veggies without feeling like it's too heavy. The aioli sauce was perfect on it and the leftovers were good the next day. Yum!

Ingredients:

Spicy aioli:

1/2 cup mayo or Whole 30 mayo

2 cloves minced garlic

2 teaspoons sesame oil

1.5 tsp lemon or lime juice

3 tsps hot sauce

Shrimp stir fry:

1 lb shrimp, peeled with tails off

2 tbsp olive oil

salt and pepper

6 cups slaw mix

3 tbsp coconut aminos or soy sauce

2 tbsp sesame oil

1 tsp hot sauce

1 bunch scallions thinly sliced, white and green part separated

3 cloves garlic, minced

2 tsps minced or grated ginger

Directions:

1) Aioli: Whisk all the ingredients together. Refrigerate until use. 

2) Stir fry shrimp and veggies: Heat a pan over medium heat and add 1 tbsp olive oil. Sprinkle the shrimp with salt and pepper. 

3) Once the skillet is hot add the shrimp in a single layer. Cook, turning once or twice for about two minutes. Set aside on a plate and cover. 

4) Lower heat to medium and at 1 tbsp olive oil and the veggie mix. Cook and stir for about a minute. Then add the white part of the scallions and the minced garlic and ginger. 

5) Cook another minute then add the coconut aminos, sesame oil, and hot sauce. Stir. Lower the heat, add the shrimp back in, and stir. Remove from heat and garnish with the green onion. 

6) Serve in bowls drizzled with the aioli. 

Salmon Teriyaki Bowl, by Cheryl

While mindlessly scrolling Instagram I came across this recipe from Primal Kitchen. It looked so good from the way they showed the recipe I knew I had to try it! A quick Whole Foods shopping list was made and I was good to go! The recipe was super easy to make and was different! We enjoyed it very much. Next time I would make more of the mayonnaise, but other than that this was a great meal. Yum! 

Ingredients:

Salmon teriyaki:

1lb salmon, cut into cubes

Primal Kitchen no soy teriyaki marinade

Quick-pickled vegetables:

1 carrot, sliced into circles

1/3 cucumber, peeled, sliced into circles

2 tbsp water

2 tsp sugar

1 tsp salt

1/4 cup rice vinegar

Sriracha Mayo:

1/4 cup Primal Kitchen Mayo w/ avocado oil

1 tbsp sriracha or chili paste

Bowl Assembly:

1 cup short grain rice

1 avocado, diced

2 individual packages nori

1/4 cup chopped cilantro

1 tsp sesame seeds

Directions:

1) Cover salmon with teriyaki sauce in a bowl for at least 20 minutes.

2) Prepare the pickled vegetables. In a bowl, add rice vinegar, water, sugar, and salt. Whisk together until combined. Add cucumber and carrot slices. Set aside for 20 minutes. 

3) Line a baking tray with foil and spray with avocado oil. Add cubed salmon and broil in the oven until browned on top and cooked through, about 5 minutes.

4) Between 2 bowls, split rice evenly. Top with cubed salmon, vegetables, avocado, and drizzle the mayo.

5) Serve with nori and garnish with cilantro and sesame seeds.