Scrambled eggs with broccoli – Green Saturday morning delight!

April 20-2019 002

What comes together in a blink of an eye for a quick Saturday breakfast? Scrambled eggs, of course! As I’m working hard at leaving carbs out of the equation, I reached for the broccoli staring at me when I opened the refrigerator door. Come with me, and chop, chop, it was ready to be included in the pan with the eggs.

Since the beginning of this year, I have not eaten bread, biscuits, or toast! This has truly been quite an experience, and frankly, one that I never thought I would be able to sustain for a very long time.  I come from a carb-happy family, in which bread, biscuits toast and/or crackers are incorporated into each meal….each meal! My Aunt Neni, who I adore, doesn’t understand how I can have a meal and not finish it off with a piece of bread – yes, you read that right….that’s her “after dessert” treat!

I chose this green path for my health and I am happy, thrilled, shocked that I was able to lose 10 lbs within the first couple of weeks – totally unheard of as that had never ever happened before.  Yes, I jump started a cleaner way of eating using Dr. Gundry’s The Plant Paradox.  I am so grateful for this book – the recipes are super easy and delicious, and as I love to cook, I’ve tweaked some of them according to my personal taste.

But back to the eggs…what did I put in them?

A small handful of shredded Gruyere

2 chopped chicken and apple sausage breakfast links, Applegate Naturals – found them at Whole Foods and had to try them, and

a dash of freshly ground pepper, and that’s it! No added salt of any kind due to the sodium in the breakfast links, and after the eggs were almost done, the chopped broccoli went into the pan, and Voila! A delicious breakfast without bread.

Yes, I can eat meals without bread, Tia Neni!

Turkey Picadillo aka Picadillo de Pavo

A friend shared a deliciously light turkey picadillo recipe with me…..a surprising mix of ingredients that tickled my taste buds and made me a happy camper!4-13-2019 Camera to Laptop 741

1 lb. of ground turkey

1 chopped red onion

juice of 1 lime

handful of chopped cilantro

1/2 cup chopped green onion

2 grated carrots

1 teaspoon of annatto and garlic salt

Sautee the chopped red onion with a dash of sea salt and freshly ground black pepper; after 2 minutes place the ground turkey in the pan to cook. Disperse a teaspoon of annatto over the ground turkey and another of powdered garlic salt. While the turkey is cooking, chop the parsley and grate two large carrots. Integrate the chopped green onion into the mix and let it cook for a minute, and drain at least two tablespoons of the liquid from the pan. Add the parsley and the lime juice, and cook for 2 minutes, checking to make sure that the turkey is well done. Cover the mix with the grated carrots and cook for another 3 minutes, mixing it well.

I love to eat this turkey picadillo with plantain chips.  The acidity from the fresh lime juice adds an unexpected zesty flavor along with the cilantro. Just love this dish and how quickly it comes together. The best part is that you can eat it right out of the pan or even cold, and it’s delicious either way!