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Hi.

Welcome to my blog. I am a dietitian on a mission to create simple, healthy, approachable meals!

herby green shakshuka (paleo).

herby green shakshuka (paleo).

this recipe is in partnership with Yellow Bird Foods.

i’m a firm believer that every ingredient matters— even right down to the sauces and condiments we are using. Yellow Bird hot sauces have simple, recognizable ingredients (they even sneak in some veggies, like carrots!). i was so excited to get creative in the kitchen with their sauces and develop a new, unique recipe for you all.

herby green shakshuka (paleo).

breakfast is just the best. i love my mornings! i see it as a sacred time to kind of “treat yourself”. meaning, do some things for yourself that make you feel good and ready for the day, but also make yourself a breakfast that feels special and nourishing. one of my favorite ways to do this is to make myself a veggie and flavor-packed one-pan shakshuka!

i know, i know. this really isn’t shakshuka in the tradition sense- but more of a shakshuka inspired spin off! it’s made with a bright and creamy green sauce of fresh herbs and spinach, plus a base of cauliflower rice for an extra nutrient-dense meal.

you guys know i am always packing veggies in wherever i can, right down to the sauce!

enjoy! xx

herby green shakshuka (paleo, dairy free, gluten free).
herby green shakshuka (paleo).

Recipe

Serves 4*

Ingredients

  • For the green sauce: 

  • 1 cup fresh parsley, stems removed 

  • 1 cup packed fresh basil 

  • 1 cup packed baby spinach 

  • 1/4 cup olive oil 

  • 1/4 cup water 

  • 1-2 tbsp yellow bird serrano hot sauce 

  • 2 garlic cloves 

  • 1/2 tsp salt 

  • few cracks of black pepper 

  • Squeeze of lemon juice 

  • For the shakshuka:

  • 4 eggs 

  • 1/2 cup almond milk 

  • 1- 12 oz bag of cauliflower rice, sautéed with salt and pepper. 

    1. Add all ingredients for green sauce to a food processor or high speed blender. Process until a smooth, thin sauce forms. Taste and adjust seasonings/ hot sauce to personal preference. 
    2. Heat a large non stick skillet over medium. Once hot, add pre-cooked cauliflower rice, green sauce and almond milk, stir. 
    3. Let cook for 1-2 minutes, then reduce heat to low and crack the eggs over the top of the mixture, leaving some space between each egg. Cover the pan and allow eggs to cook, about 5-7 minutes depending how runny you want the yolks. Serve!

    *NOTE: if you want to make a single serve version, you can definitely do that and save leftover sauce in the refrigerator

herby green shakshuka (paleo).
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