This quick omelette with a Mexican twist is amazing! AND Whole30 compliant.
- 1 egg
- Extra virgin olive oil
- 1/2 avocado
- 2 spoonfuls of pico de gallo (You can buy some from any supermarket – I used Pete’s – or make your own.)
- Tajín seasoning
- Pico de Gallo
- 1 1/2 cup tomatoes, chopped
- 1/2 cup onion, chopped
- 1/4 cup cilantro, chopped
- 1 tbsp jalapeno pepper, minced
- 1 tbsp lime juice
Pico de Gallo:
- Mix tomatoes, onion, cilantro and jalapeno pepper in large bowl.
- Cover and refrigerate for 1 hour to let the flavors blend.
- Crack the eggs into a bowl.
- Season with salt and black pepper to preference. Beat well.
- Heat a small amount of extra virgin olive oil in a small frying pan on a low heat.
- Add the eggs and move the pan around to spread them out evenly. The omelette will begin to cook and firm up, but still have a little raw egg on top.
- Use a spatula to ease around the edges of the omelette and fold it over in half. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette on to a plate.
- Slice the avocado and place it on top. Add the pico de gallo on top.
- Sprinkle with Tajín. Enjoy!
I was looking for a Whole30 compliant snack to hold me over between meals (and to help make sure that I was consuming enough calories) when I came across these sweet treats. They are delicious and an instant hit with T4 (and friends).
- 1 lb pitted dates
- 1 cup slivered almonds
- 1 cup unsweetened dried coconut flakes
- Blend dates, almonds and coconut flakes in a food processor (or blender) until well mixed.
- Roll the mixture into small balls. (The dates are very sweet, so I personally prefer smaller balls.)
- Toss balls into dried coconut flakes. The mixture is very sticky, so the coconut coating makes the balls less sticky.
- Enjoy! Refrigerate the rest.
Mommy’s princess is feeling better as evidenced by my 6 am wake up call. She was all smiles and love and asking for crackers (which yesterday she wouldn’t even look at). She started pointing at the pack and going “anh anh” which is Teminese for “I want that.” I politely said “Say cracker” she just pointed. I said “say please” she just kept pointing. I never expected her to say anything, but I want her to get used to hearing that when she’s asking for that, so eventually she knows how to properly ask for stuff. Imagine my surprise when as I was preparing to get up to get a cracker, she said “cracker please” clear as day.
I almost jumped out my skin…Proud mommy over here!!!!
I completely forgot to post last week’s menu but in case anyone’s looking for ideas I’ll post it at the bottom. This week I’m trying my hand at a few new recipes. I’m also happy to report that I knew I would have to cook extra food this time around so we try to plan accordingly and bought extra groceries and we managed to still meet our budget. 🙂 This is one happy mama over here!!!
Soul Food Nite – Greens (I’m going to try my hand at it. Let’s see how this turns out), Mac N Cheese, Baked Pork Chops
Italian Nite – Stuffed Pasta Shells, Pan-fried Chicken
Remix Tuesday –
Soup/Salad Nite – Chicken & Biscuits (Again a New Recipe)
Mexican Nite – Chipotle Burrito Bowl (I was supposed to make this before but ended up ordering pizza :-()
Fried Goodness Nite – Fried Chicken, Fries, Salad
Pizza Nite – Try a local pizzeria
Soul Food Nite – Dressing, Green Beans & Potatoes, Baked Chicken (I used sweet potato cornbread for the dressing and I have to say that this meal was AWESOME!)
Italian Nite – Pan-seared parmesan garlic pork cubes, Naked Spaghetti, Salad (New recipe and it turned out great)
Remix Tuesday – We ordered pizza that night. We didn’t have any left overs and I didn’t feel like cooking
Soup/Salad Nite – Asparagus & Cheese Soup (New recipe turned out really good)
Mexican Nite – Chimichungas (I used spinach tortillas and added rice….AWESOME!)
Fried Goodness Nite – Beer battered fish, fries, salad*
Pizza Nite – Try a local pizzeria*
*Because we went out for Erica’s birthday on Friday, I was going to substitute Friday’s menu for Saturday but we ended up having Mexican two nights in a row smh.