To-Go Breakfast Egg Bites (Whole30 approved!)

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This is the 3rd time that I've done Whole30 and I learn more with each round. This particular recipe is a great one to have on hand for those busy weekday mornings when you need to grab something to-go quickly. I like to make a batch of these on Sunday afternoon and then have them for the weekday mornings. These are especially helpful for Stevie, because he is either commuting to Atlanta to work or to the airport to travel - it's really hard to do Whole30 when your work schedule is crazy! But having things like that all ready to go can really save breakfast/rush hour.

- 10-12 eggs
- 1.5 cups chopped vegetables
- 1 cup cooked hash browns
- 1/2 cup protein of your choice (bacon or chicken sausage are my preferences)
- 1/4 tsp. salt
- 1/4 tsp. pepper

1. Heat oven to 350.
2. Dice and saute the vegetables until soft, then set aside.
3. Cook and dice protein of your choice. If I'm using bacon, I just kind of tear it apart, but if I'm using chicken sausage I chop it up into half-moons. Set aside.
4. Cook the hash browns according the the package.
5. Whisk together the eggs with the salt and pepper. I say 10-12 because it depends on how big your eggs are.
6. Spray a a 12-cup muffin tin with oil.
7. Layer in each muffin tin: 1 large spoonful of hash browns, 1 large spoonful of vegetables, 1 small spoonful of protein and then top off each muffin cup with the whisked eggs until it's just under the fill line.
8. Place in the oven and bake at 350 for 30-35 minutes. You will know they are finished once the tops are slightly browned.
9. You can keep in the refrigerator and reheat in the mornings in the microwave or toaster oven - these are a great way to start the day, especially on the go!

- My favorite vegetables/protein combos are: 1. spinach, onions and bacon or 2. peppers, onions and chicken sausage.
- If you don't have hash browns, you can also shred potatoes and use that in place (a great tip from my friend Savannah :)
- If you want to make these non-Whole30 style, they are even more fabulous with less eggs and some half and half. You could use about 8 eggs, 3/4 cup half and half, and of course, top each muffin cup with shredded cheese. Let's be honest, they taste better this way.

P.S. - Looking for more to-go breakfast options? Check out my freezer-friendly Breakfast Burritos :)
P.P.S. - More Whole30 recipes here!

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Spaghetti Squash Spaghetti with Chicken-Herb Meatballs (Whole30 Compliant!)

This is my second time around doing Whole30, and I'm starting to get into the rhythm of cooking in this style of food AKA super insanely healthy. This spaghetti squash spaghetti is a great recipe because it's reeeeeeal yummy, ridiculously healthy and easy to prep. The key is to double (or triple!) the recipe to have leftovers for lunches or another dinner. Or make a ton of the meatballs and freeze a batch of them to have for another meal. This is a great family dinner!

Spaghetti Squash Ingredients:
- 1-2 Spaghetti Squash
- Olive Oil

1.) The easiest way to cook a spaghetti squash is to place the squash on a baking sheet and bake at 400 degrees for 30 minutes. Then rotate the squash, and bake for another 30 minutes. Once it's finished, slice the squash in half and scoop out the seeds and pulp.
2.) After scooping those out, use a fork to "fluff" the noodles out from the squash. Place these in a bowl and set aside.

Chicken-Herb Meatball Ingredients:
- 1 lb. ground chicken
- 1 egg, beaten
- 1/4 onion, diced
- 2 cloves garlic, minced
- 2 tsp. minced herbs (I used a mix of rosemary, thyme and oregano)
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 tbsp. olive oil

1.) Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2.) Combine the chicken, egg, onion, garlic, herbs and salt and pepper in a bowl and mix well. Roll 15-20 meatballs, each one approximately the size of a golf ball.
3.) Heat a large skillet over medium-high and drizzle with olive oil. Once pan is hot, add a batch of meatballs (you might have to do this in several batches, depending on the size of your skillet). Turn each one every 30 seconds, until it is evenly browned all over. This should take about 5 minutes total. Transfer the meatballs to the prepared baking sheet and place in the oven for 8 minutes. Let meatballs rest for 5 minutes before serving.

Top noodles with your favorite spaghetti sauce (after doing the homemade work for the noodles and meatballs, I don't dare prepare my own spaghetti sauce, too. I like to use the Costco or Whole Foods brands because they are Whole30-compliant and delicious.) Top with meatballs and fresh oregano or parsley. Bon Appetit!

P.S. - More about my Whole30 journey here.

Pork Chops & Spiced Apple Sauce (a Whole30 recipe!)

This is one of my favorite recipes from doing Whole30 last year. I am gearing up in my mind for doing another round of Whole30 (not anytime soon, in a few months) so I wanted to unearth a few of my favorite recipes that are easy and delicious and don't feel like diet food. That's what I really loved about Whole30 - everything we ate on the program was real, fresh whole foods. Lots of veggies, protein and healthy fats. This pork chop is no exception - it's super simple to cook (pork chops used to intimidate me), and the apple sauce is really easy and really makes the dish pop with flavor. Stevie asked for this one over and over when we were on Whole30, and we've continued to make it since coming off the program, too!

- 1 tsp. salt
- 1 tsp. pepper
- 2 bone-in pork chops (about 1 pound total)
- 3 tbsp. oil olive
- 1 onion, sliced
- 2 apples, peeled, cored and diced
- 1/2 cup apple cider (in a pinch you can use no-sugar-added apple juice)
- 1/2 tsp. ground ginger
- 1/2 tsp. allspice
- 1 pinch nutmeg
- 2 generous handfuls of arugula (or frisee or spinach, you can see the spinach pictured here)

1. Preheat the oven to 350 degrees.
2. Mix the salt and pepper in a small bowl and use it to season both sides of the pork chops.
3. Melt oil oil in a large skillet over medium-high heat. When the olive oil is hot, add the pork chops and sear until you see a golden-brown crust, about 2-3 minutes. Turn over and sear the other side for 2 minutes.
4. Transfer the pork chops to a baking dish and roast in the oven 10-15 minutes, depending on thickness. (If you have an internal meat thermometer, you want the temperature to reach about 140 degrees).
5. While the pork is roasting, combine the remaining 1 tbsp. olive oil and onion in the same skillet. Cook over medium heat until the onion is translucent, about 2-3 minutes. Add the apple, apple cider, ginger, allspice and nutmeg. Cook until the apples soften, about 5 minutes.
6. Optional step - transfer the apple sauce to a food processor or blender and blend until smooth. I say this is optional because we have eaten this recipe with both smooth apple sauce and chunky, and it's delicious both ways.
7. Dress the plates with your green of choice (mine is arugula, because it's the perfect pinch of spice), and top with the pork. Dollop the applesauce on top and bon appetit!

And there you have it! It's really simple to execute this meal and it feels so hearty and wholesome. Also, a word on apple sauce - it is perhaps the most versatile food ever. I love finding new ways to serve it, bake with it and prep different dishes with it. Last month I shared about the different ways I make apple sauce, and included this wonderful spiced version. Let me know if you decide to try this recipe out and what you think of it! Happy cooking, friends!

P.S. - If anyone has done Whole30 while breastfeeding, I would love to hear from you! I'm interested in learning how to safely do the program without sacrificing my milk supply. Give me a shout in the comments with any advice or tips! Many thanks :)