This is a sponsored conversation written by me on behalf of American Egg Board. The opinions and text are all mine.
This post is proof that breakfast doesn’t have to be complicated. It doesn’t have to involve pancake batter or a waffle iron or a whole lot of time. This is something I’ve been eating over and over since the beginning of the year and I am INTO IT.
One of my favorite breakfasts in Los Angeles is at Jon and Vinny’s. First off, their pancakes are a dream. BUT, I never really order the pancakes, instead I always go with the olive oil fried eggs with braised kale. It’s one of those breakfasts that makes you feel good after you eat; I have energy and am so happy.
For this post, I teamed up with the American Egg Board to answer the question: How Do I Like My Eggs? (the age-old question posed in their new campaign). I like ‘em like this! Well, I like them a lot of ways but this way is my favorite (at the moment).
I figured I’d do a version of Jon and Vinny’s dish at home (since the restaurant is kinda far from me). Instead of braised—because I’m always short on time—it’s sautéed kale with tons of garlic, salt, crushed red pepper and a squeeze of lemon.
I love the newness type of feel that January has. It’s so fresh and clean and new. I love it so very much. Like everyone else in the world, I’m eating a bit lighter and fresher this month.
Have any of you done Whole30 before? Last year January I did Whole30 and it was a really interesting experience. I’m not doing it this year but I am definitely implementing a few Whole30-approved recipes into my routine because, like everyone else, I need a bit of break from indulgent foods.
For this post, I teamed up with ALDI where I went to gather all sorts of fresh, high-quality and organic foods. One thing that Whole30 requires is that all of your beef is grass-fed and organic. This shepherd’s pie was made with their SimplyNature 100% Grass Fed Ground Beef that is super affordable.
If you’ve never had camarones (shrimp) a al diabla, here’s a breakdown of how it goes:
A sauce is made. This sauce might remind you of an enchilada sauce. It’s red and flavorful and in this case, a little smoky. This sauce recipe makes quite a bit and part of me wanted to halve it but I actually ended up using it for three other dinners last week.
1st dinner: I made this. 2nd dinner: I tossed it with roasted eggplant and vegetables and ate it with quinoa. 3rd dinner: I made this again. 4th dinner: Josh used it to braise some flank steak (using one of our favorite kitchen gadgets) AND then we put it in tacos for Friday taco night and it was boooomb.