Saturday Brunch

2018 chicken brunch plate

This could be considered a nice ketogenic brunch if I had chosen some type of berry (maybe raspberries or blackberries) instead of apples. Apples are rather high in carbs.

Today was a lazy Saturday morning, with a delayed breakfast until around noon.  I wanted something healthy, but simple and quick to make. I had extra chicken breast left from our “Chicken, Bacon and Cheese evening meal” so I decided to do something with that. The chicken breast was already pounded into about 1/4 inch and seasoned with salt and pepper, so a quick saute’ would be perfect.

Two things about  sautéing that chef Todd has drilled into us during our cooking classes:

  1.  The pan has to be hot (put a drop of water in it and if it sizzles it is hot enough).
  2. The fat (coconut oil, olive oil, etc.) you put in has to get hot. Heat to just before smoking. Olive oil goes from perfectly smooth to having striated lines.

Cook chicken in this type pan for 3-5 minutes or to about 75% done on one side, turn and cook the other side which may take 2 or 3 minutes more. Remove the chicken from pan and set aside.

2018 chicken sauted            2018 chicken sauteed 2

I had some baby arugula in the refrigerator that needed to be used, so I added a little olive oil to the pan, scraping the fond from the bottom (this is good flavoring). I cooked the arugula 2 or three minutes until it was wilted good, then added 6 eggs, salt and pepper and scrambled. I have really grown fond of freshly ground pepper. I used to think that pepper was pepper, but now I can really taste the difference between ground pepper and freshly ground pepper.

2018 ch and arugula     2018 chi,arugula,eggs        2018 chicken brunch plate

This was a very tasty meal—-SIMPLE and very healthy.

I hope you try it! If you do let me know how you liked it! If you think others would

like it, please click the share button!

Orange Spice Waffles

waffles
These are great to serve fresh for breakfast or freeze and do a quick warm up in the toaster.  I have also had them as a quick snack or dessert.   You will need:
2 cups SIFTED all-purpose flour
1 1/2 tsp. baking soda
2 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. cloves
2 cups whole milk
2  large eggs
Juice and zest of one large orange
Olive oil
  1. Preheat waffle iron and mix all the dry ingredients together in a bowl

waffles 1              waffles 2

Orange zest is the top layer of an oranges’ peel.  Take off only the rind and not the white pith.  The rind contains the fruit’s oils and adds a bright citrus flavor.  I think it is easier to leave the orange whole and rotate slightly after each scrape.  Don’t scrape any section of the orange more than once.  From a large orange you can get about 1 Tbsp. zest.
2.  Whisk together the remaining ingredients except the olive oil.  You will use the olive oil to brush or spray on the waffle iron.  You will notice that I put nuts in this batch.  I think nuts makes anything taste better, but these are optional.
These freeze well for up to 6 months.  To reheat: pop in the toaster and toast lightly until warmed through and serve with a pat of butter and pure maple syrup or honey.

waffles 3            waffles 4

I hope you enjoy these and that directly out of the freezer, they will make your rushed mornings a little less hectic!