💪💥Want to prep AND cook a delicious and healthy meal in less than 3 minutes?
🍽One that you can eat for breakfast, lunch, or dinner, or even as a snack? Of course, you do. 🙂
🎩Ta da! It’s a microwaved frittata that you can cook in a mug.
FAST & EASY FRITTATA IN A MUG
(Serves 1)
2 eggs
Salt & pepper to taste
4-5 chopped spinach or kale leaves
1 big tbsp salsa
1 tbsp feta or goat cheese crumbles
Coat the inside of a coffee cup or mug with olive oil spray. Crack the eggs into the mug, add a couple of pinches each of salt and pepper, and whisk together.
Stir in the rest of the ingredients and place in the microwave, and cook for 75-90 seconds.
In a dutch oven, saute garlic in olive oil. Add ground turkey until cooked through ~ season with salt & pepper. Add remaining ingredients and let simmer for 1/2 hr. That’s it …. so simple!!! Garnish with cilantro and sour cream (can use vegan sour cream if you wish).
3 tbsp avocado or olive oil, separated
1 lb peeled/deveined shrimp
4 medium zucchinis, spiralized or chopped
¼ cup coconut cream
1 medium diced onion
3 garlic cloves, minced
1 14-ounce can crushed tomatoes (fire-roasted if you can find it)
¼ cup gluten-free vodka (optional!)
3-4 cups washed baby spinach.
⅓ cup chopped flat leaf parsley
(optional: ½ cup crumbled goat cheese)
In a large skillet over medium heat, heat the oil. Add the shrimp and cook for 1-2 minutes on each side, until done. Remove from the pan and place on a covered plate to remain warm.
Add the onion to the pan and cook for 3-4 minutes, until they start to soften. Add the garlic and red pepper flakes and continue to cook for 1-2 more minutes. Pour in the tomatoes and vodka and lower the heat slightly and let cook until the sauce thickens, about 10 minutes. Pour in the coconut cream and continue to cook for 5 minutes. Taste and add salt/pepper as necessary.
In another skillet, heat 1 tbsp oil and cook the zucchini until it’s done. The zoodles should take 3 to 5 minutes while chopped zucchini will take a bit longer. Stir in the spinach and cook till it’s wilted.
Toss the cooked zucchini/spinach into the sauce along with the parsley, and add in the shrimp and optional goat cheese. Season to taste.
In a large pot
over medium heat, heat 2 tbsp of the oil. Add the onion and saute until
translucent, about 5 minutes.
Add garlic and
saute for about 15-30 seconds before stirring in the chopped spinach. Saute
until wilted, about 2 minutes. Add the broth and beans and cover to simmer
about 5 minutes, until the beans are heated.
Ladle into soup bowls and add optional 2 tbsp of crumbled goat cheese.