Piit28

Raise your hand if you've actually started sitting down & eating breakfast in quarantine 🙋‍♀️. You can meal prep these sausage & hash brown egg muffins to have for the whole week! 📸: playswellwithbutter, recipe: therealfoodrds (both on IG)

🥚 INGREDIENTS (serves 6) 🥚

2 ½ cups Whole30-compliant* frozen shredded hash browns .
¾ cup diced green pepper
¾ cup diced sweet bell pepper, any color
½ cup diced yellow onion
½ lb. Whole30-compliant* ground pork sausage
8 whole eggs
½ tsp salt
¼ tsp pepper
Cooking fat of choice

*this also makes it 28 Day Reset compliant

🍴METHODS🍴
1) Preheat the oven 350℉. Grease the wells of a 12 muffin pan. A Silicone muffin pan works great.
2) On medium high heat, brown the sausage in a skillet or pan. Once no longer pink, drain and remove from pan. Place on a plate with a paper towel. Set aside.
3) To the skillet over medium high add a little cooking fat. Once hot, add the hash browns and cook until lightly brown. Split the hash browns up amongst the muffin wells.
4) To the skillet, add additional cooking fat if needed as well as the peppers and onions. Saute until tender.
5) Top the hash browns with sausage and top the sausage with the peppers and onions.
6) In the bowl crack the eggs and add the salt and pepper. Whisk well. Pour the eggs into the muffin wells over the hash browns, sausage and peppers. Muffin wells will be full.
7) Bake for 18-22 minutes or until centers of egg muffins are firm and cooked through. Remove from the oven and let set for 5-10 minutes before serving.

Doesn't this Chinese chicken salad look straight out of a restaurant?! 🤤 Seriously, it tastes THAT GOOD but without all the extra sugars and additives, making it 28 Day Reset friendly!

🍊INGREDIENTS🍊

For the Salad:
•3 cups thinly sliced Napa cabbage (may substitute green cabbage)*
•1 cup thinly sliced red cabbage*
•1 cup shredded carrots
•1 cup sugar snap peas, thinly sliced
•1 cup fresh cilantro, leaves separated from stems and roughly chopped
•3 green onions, white and green parts, thinly sliced
•1 cup oranges (peeled and cut into chunks or a 12-15 oz. can mandarin oranges in 100% juice, drained well)
•⅓ cup slivered or sliced almonds, toasted
•3 cups cooked, shredded chicken
Optional: Black and/or white sesame seeds for garnish

*May substitute one 12-ounce bag of bagged coleslaw mix for cabbage and add an additional ½ cup carrots or snow peas if desired.

For the Dressing:
•3 Tbsp. coconut aminos
•2 Tbsp. avocado oil or olive oil
•3 Tbsp. toasted sesame oil
•4 Tbsp. rice vinegar
•1/2 tsp. ground ginger
•1/4 tsp. garlic powder

🍴METHOD🍴
1) Combine cabbage, carrots, sugar snap peas, onions, and cooked chicken in a large bowl. Toss well to combine.
2) In a small bowl (or jar) combine dressing ingredients. Whisk or shake well to combine. Pour over salad just before serving.
3) Gently stir in oranges, cilantro, and almond. Sprinkle with sesame seeds and enjoy.

📸 & recipe: therealfoodrds (IG)

Alright y'all, we're about to show you how fancy you can get with just the spices in your cabinet, frozen shrimp & a can of pineapple! 🍍 It's 28-Day Reset friendly by the way, but feel free to substitute with ingredients you have!

🍤INGREDIENTS🍤

1 pound raw deveined shell-on shrimp ("easy-peel")
1 tablespoon arrowroot starch
2 teaspoons smoked paprika
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon oregano
½ teaspoon thyme
¼-½ teaspoon cayenne pepper (optional, if you want it spicy)
½ teaspoon sea salt
¼ teaspoon black pepper
16 cloves fresh garlic, finely minced (1/4 cup-ish)
5 tablespoons ghee or clarified butter
1-1½ tablespoons avocado oil or extra virgin olive oil
¾ cup chopped fresh or canned pineapple
1 tablespoon coconut aminos
Lemon wedges, for serving
chopped green onion, for serving

🍴METHOD🍴

If necessary, using a paper towel, blot excess moisture from the shrimp.

In a large bowl, evenly sprinkle the arrowroot starch and seasonings overtop of the shrimp. Toss to combine, making sure the shrimp is evenly coated, cover, and set in the fridge for at least 20-30 minutes.

In a large pan over medium heat, melt the ghee. Add the garlic and sauté, stirring constantly, for 3-5 minutes, or until softened and fragrant. Do not allow it to toast/burn.

Remove the garlic/ghee mixture from the pan (I just put it in a small bowl to the side so it doesn’t burn). Add the oil to the pan, increase the heat slightly. Once the oil is hot, add the shrimp in a single layer.

Sauté the shrimp for about 2 minutes per side, depending on the size of the shrimp, until pink and cooked through. Add back the sautéd garlic & ghee mixture, pineapple, coconut aminos and give it a good stir. Cook for a couple minutes more, lowering the heat if necessary, until pineapple is warmed through. Toss to make sure garlic is evenly coating shrimp.

Remove from the heat, and sprinkle with chopped green onion serve with lemon wedges (and cauliflower rice).

📸 & recipe: bucknakedkitchen (IG)

Y'all, we were SHOCKED when we found out there is NO rice in this picture!!! 😱 Yup, this butternut squash risotto is made out of riced celery root and we are SO ready to impress everyone we know with it 👏.⁠
⁠
🥓 INGREDIENTS 🥓⁠
3 cups cubed butternut squash⁠
2 tbsp olive oil⁠
1/4 tsp salt⁠
1/4 cup diced Bacon⁠
1 large celery root celeriac, 4 cups riced⁠
2 cloves garlic minced⁠
1 large onion finely chopped⁠
3 cups kale shredded into small pieces⁠
1 cup chicken stock⁠
1 cup unsweetened almond milk⁠
⁠
🍴METHOD🍴⁠
⁠
PREHEAT the oven to 350 degrees Fahrenheit (175 degrees Celsius)⁠
⁠
PLACE the cubed butternut squash on a baking sheet and drizzle with 1 tbsp olive oil and salt. Bake in the oven for 20-25 minutes until the butternut squash is tender⁠
⁠
PEEL the celery root and cut it into chunks. Place the chunks in a food processor and pulse. The key is not to over blend, you want it to break down into small pieces a bit bigger than a grain of rice⁠
⁠
IN a large skillet on medium heat add 1 tbsp olive oil and cook the bacon until its crisp. Once cooked, remove it from the skillet and set aside⁠
⁠
SAUTE the garlic and onion in the skillet for approximately 5 minutes until the onion has softened. Add in the kale, riced celery root, broth and almond milk and let cook for approximately 10 minutes on medium high heat until the liquid has evaporated and the rice is tender. Add in the bacon and butternut squash and stir through. Enjoy!⁠
⁠
📸 & recipe: everylastbite_ (IG)