15 Minute Steak and Eggs with Salad (Paleo/Whole 30)

I just keep rolling out the 15 minute meals! It’s a fact of life that sometimes you just don’t have the time or energy to make a substantial dinner….or do you? 15 minutes is all you need to make this Steak and Eggs with Salad! It is a perfect example of a quick, easy, delicious, complete meal made in minutes: tender grass fed steak, a perfectly fried egg and delicious greens in one bowl. Paleo and Whole 30 compliant too. Gotta love that! (This post contains affiliate links)

15 Minute Steak and Eggs with Salad (Paleo/Whole 30)

The Steak: 

I use grass-fed filet mignon or to make it more budget friendly, grass fed top sirloin from ButcherBox. ButcherBox offers grass fed beef delivered to your door!

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YOU MAY BE WONDERING “WHY GRASS FED?”

I know beef companies proudly tout “corn fed” like it’s a good thing, but it’s not. Corn is not a cow’s natural food, grass is. Corn and other grains make cows sick and when they get sick they are pumped with antibiotics, which are passed right along to you. In fact, conventional grain-fed beef is twice as likely to contain dangerous bacteria resistant to antibiotics than grass fed beef. No bueno. 

Grass fed cows make superior meat too. Yep, it tastes better and is better for you. The meat from grass fed cows is higher in the healthy omega 3 fats and lower in the inflammation causing omega 6 fats. And it’s nice to know these cows live a better life than those that live in overcrowded feedlots. The problem is, grass fed beef can be hard to find, luckily ButcherBox make grass fed beef accessible to everyone in the US!

15 Minute Steak and Eggs with Salad (Paleo/Whole 30)

How I Keep It Quick!

To make this meal in less than 15 minutes, I slice the steak, season it, and sear it in the same pan as the eggs. Then arrange it in a bowl with greens, tomatoes, Persian cucumber, grated carrots and for a little probiotic boost some fermented cabbage. Then I drizzle it all in a simple lemon garlic vinaigrette!

15 Minute Steak and Eggs with Salad (Paleo/Whole 30)

 

The Recipe: 15 Minute Steak and Eggs with Salad (Paleo/Whole 30)

Tips and what you will need: a grill pan, I used a  Anolon Tri-Ply Clad 12” Deep Ground Grill Pan.

5.0 from 2 reviews
15 Minute Steak and Eggs with Salad (Paleo/Whole 30)
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Complete Meal
Serves: 2
Ingredients
  • For Salad:
  • 2 cups chopped romaine hearts (or your favorite lettuce)
  • 10 cherry tomatoes, halfed
  • ½ a small Persian cucumber, diced
  • 1 large carrot, peeled and grated finely
  • 4 Tablespoons fermented cabbage (optional)
  • Dressing:
  • 3 Tablespoons good quality extra virgin olive oil
  • 1½ Tablespoons freshly squeezed lemon juice
  • ½ a small glove of garlic finely minced
  • pinch sea salt
  • freshly ground black pepper
  • The Steak and Eggs:
  • 2 Tablespoons butter, ghee or coconut oil
  • 2- 6 oz filet mignon or top sirloin steaks, sliced ¼ thick
  • sea salt
  • pepper
  • 2 eggs
Instructions
  1. Combine lettuce, cucumbers, and tomatoes and toss together, divvy up evenly into two bowls
  2. Add ½ the grated carrots and cabbage (optional) to each bowl set aside
  3. Whisk together dressing ingredients, set aside
  4. Slice steaks into ¼" pieces and season both sides
  5. Heat a grill pan on high heat for three minutes
  6. Add butter, ghee or coconut oil and distribute on pan bottom evenly
  7. Add steak slices to one side of pan and eggs to the other
  8. Turn steak slices after searing for two minutes and cook second side for two minutes
  9. Place steak slices in bowl, drizzle steak and salad with dressing
  10. Remove eggs from pan when whites are cooked and center is runny and add to bowl
  11. Sprinkle eggs with sea salt and pepper, serve.

 

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy.

Gluten free, grain free, dairy free

15 Minute Tortellini Soup!

 

It has been a while since I have posted a 15 minute meal. So I am bringing it back with this 15 Minute Tortellini Soup! It is simple, deliicious, and can be made in one pot lickety split!
(This post contains affiliate links. See full disclosure at  bottom of post)

The Broth:

This simple soup starts with a simmering broth. You can buy a quality chicken or beef stock or make your own. 

15 Minute Tortellini Soup!

The Veggies:

Simply simmer green onions and carrots for a few minutes until soft.

15 MinuteTortellini Soup!

The Pasta:

Then add your favorite fresh tortellini. You can find it in the deli section of the grocery store in three cheese, spinach, chicken…take your pick! Add artichoke hearts and you have a delicious warm meal in 15 minutes or less! If artichokes aren’t your bag you can always use peas, or simply dice an avocado and add it last.

15 MinuteTortellini Soup!15 Minute Tortellini Soup!

Tips and what you will need: You can find fresh tortellini in the deli section of most grocery stores. They come in a variety of choices: three cheese, spinach and ricotta, even chicken. Choose your favorite. I used three cheese. You will need a good pot. If you are in need of naturally non toxic, non stick pots and pans I recommend  Xtrema Ceramic !

 

5.0 from 1 reviews
Tortellini Soup: Another 15 Minute Meal!
 
Prep time
Cook time
Total time
 
A quick, easy soup made in 15 minutes or less.
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • 8 cups chicken broth
  • 6 green onions, ends cut off and sliced
  • 3 carrots, peeled and diced
  • 7 oz package fresh tortellini
  • 15 oz artichoke hearts, quartered (or peas, diced avocado, or other favorite greens)
Instructions
  1. Place broth in a large pot on high heat. Bring to a boil.
  2. Add prepared onions and carrots.
  3. Lower heat and simmer for 4 minutes.
  4. Add tortellini and cook for 7 minutes (or as long as package instructions indicate) adding artichoke hearts the last 60 seconds.
  5. Season to taste with salt and pepper.

 

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy.

Steel-Cut Oats with Seasonal Fruit

Breakfast, it can be a challenge. There are usually time constraints involved and sometimes rushing around can lead us to grab a less than healthy choice for the first meal of the day. But it doesn’t have to be that way. In fact this breakfast of Steel-Cut Oats with Seasonal Fruit is so quick and easy it could be considered a fast food! 
Recipe brought to you in partnership with Pacific Foods!

Steel-Cut Oats with Seasonal Fruit

The Oats:

Steel-cut oats, also known as Irish or Scottish oats, are made when the whole groat is cut into several pieces, rather than rolled. Steel-cut oats look almost like barley and this cut gives the oats a bit more texture, what I call a hearty ‘bite’. For this recipe you can certainly cook your own steel cut oats, but I am going to share something with you that will make your morning rush a lot more leisurely… ready made steel-cut oats from Pacific Foods! All you have to do is heat the oats up, no waiting for oats to cook because they are pre-cooked and come in convenient single serving sizes. Perfect for taking with you, anywhere, any time!

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Unlike most convenience foods, this steel-cut oatmeal is certified organic and non GMO.  And the oats come in five flavors: Steel Cut Unsweetened, Lightly Sweetened, Apple and Cinnamon, Maple and Brown Sugar, and Flax and Chia Power.

The Toppings: 

After warming oats you simply top with your favorite seasonal fruit and nuts. Because it’s fall I chose fresh figs, pomegranate seeds, pepitas, chopped dates, red pears and blueberries. A beautiful, healthy bowl of goodness in minutes!

Steel Cut Oats with Seasonal Fruit

 

5.0 from 4 reviews
Steel-Cut Oats with Seasonal Fruit
 
A fast and easy breakfast with seasonal fruit! I used the fruit listed below, but of course you can use whatever you have on hand!
Author:
Recipe type: Breakfast
Ingredients
  • 1 cup cooked steel-cut oats (cook according to package directions or use Pacific Foods ready to eat steel cut oats.)
  • Toppings:
  • pear or apple slices
  • chopped dates
  • slices of fresh fig
  • blueberries
  • pomegranate seeds
  • roasted salted pepitas (pumpkin seeds)
  • Optional:
  • Milk or vanilla almond milk
  • honey or maple syrup
  • Other topping suggestions:
  • dried cranberries, raisins, dried figs, fresh blackberries, currants, chopped walnuts or almonds, bee pollen
Instructions
  1. Cook oats to package directions until smooth and creamy. Top with suggested fruits and nuts. Drizzle with honey or maple syrup if desired and milk or almond milk if desired. Serve.

 

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy.

Goat Cheese Flatbread with Italian Sausage and Eggs

You may have noticed I am having a love affair with flatbreads lately. Why? Because they are so amazingly simple to make! And you can pretty much use whatever you have in the fridge to create a masterpiece like this Goat Cheese Flatbread with Italian Sausage and Eggs topped with Lemony Arugula. (Recipe brought to you by California Lavash!)

Goat Cheese Flatbread with Italian Sausage and EggsThe Flatbread:

I kept this recipe super simple and no fuss by using an all natural pre-made, Non GMO Project Verified, kosher flatbread from California Lavash! California Lavash makes several different flavors of flatbreads as well as naan, noor and sangak. For this recipe I used spinach flatbread but you could use the plain, whole grain or the olive oil and garlic too! I found California Lavash at Whole Foods Market, click to find it near you.

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The Toppings:

I topped the flatbread with caramelized onion, mild Italian sausage and goat cheese, then added an egg (of course!) and popped it in the oven for a few minutes. 

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 To Finish:

While the flatbread was cooking I tossed some arugula with olive oil, lemon juice and pine nuts, sprinkled it all with sea salt and freshly ground pepper and then served it on top of the flatbread for a taste of lemony greens in every bite!

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The Recipe: Goat Cheese Flatbread with Italian Sausage and Eggs

Tips and what you will need: I always like to line cookie sheets with parchment paper. It keeps your cookie sheet clean and makes removing the flatbread easier.  

4.8 from 6 reviews
Goat Cheese Flatbread with Italian Sausage and Eggs
 
Prep time
Cook time
Total time
 
A simple flatbread topped with lemony arugula! You will need a cookie sheet and preferably some parchment paper. I always like to line cookie sheets with parchment to keep the pan clean, plus it makes removing the flatbread much easier.
Author:
Recipe type: Main Course
Serves: 2
Ingredients
  • 1 large sweet yellow onion, peeled and sliced thinly
  • 3 Italian Sausages, mild or spicy, your choice!
  • 2 Flatbreads (I used California Lavash)
  • 4 oz soft goat cheese
  • 2-4 eggs
  • 2½ cups baby arugula
  • 2 tablespoons olive oil (and more for brushing bread and cooking onion)
  • Juice of ½ a large lemon
  • 2 tablespoons toasted pine nuts (optional)
  • sea salt
  • pepper
Instructions
  1. Preheat oven to 375 degrees and place oven rack in center of oven.
  2. Place a pan on cooktop on high heat. Add just enough olive oil to lightly coat bottom of pan. Add onions.
  3. When onions are cooking really well, lower heat to medium. Cook onions until caramelized, stirring frequently. This usually takes about 15 minutes. While onions are cooking:
  4. Place a second pan on medium heat. Squeeze the meat out of sausage casings and into pan. Use a spatula to break up the Italian Sausage until it resembles ground beef and is cooked through. Remove from heat and scoop onto a plate lined with paper towels.
  5. Place two flatbreads side by side on parchment covered cookie sheet. Brush evenly with olive oil.
  6. Place equal amounts of caramelized onions onto each flatbread. Top each flatbread with equal amounts Italian sausage and soft goat cheese, spreading toppings out to the edges of flatbreads. Sprinkle each flatbread with a small amount of arugula (like 10 leaves per bread).
  7. Crack eggs one at a time into a small bowl and carefully pour onto flatbread. You can use one or two eggs per flatbread, it's up to you.
  8. Place in oven and cook for 15 minutes or until egg is just set and yolk is runny.
  9. While flatbread cooks, whisk together 2 tablespoons olive oil, juice from half a large lemon, a pinch of sea salt and freshly ground pepper. Toss with 2 cups arugula and pine nuts.
  10. When flatbread is done, remove from oven. Sprinkle eggs with sea salt and freshly ground pepper.
  11. Top each flatbread with equal amounts of dressed arugula, cut and serve.

 

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy.

The Harvest Salad: Greens, Couscous, Fall Fruit and Apple Vinaigrette

The Harvest Salad: It’s Autumn…in a bowl.

Fall greens, sweet red apples, minced shallots, roasted pecans, tangy dried cranberries and apricots, chicken (optional) and Israeli couscous drizzled with an apple vinaigrette.(This post contains affiliate links. See full disclosure at bottom of page)

The Harvest Salad: Greens, Couscous, Fall Fruit and Apple Vinaigrette

A Complete Meal Salad:

This colorful salad is a complete meal with greens, grains, protein, and healthy fats and it can be made start to finish in under 20 minutes. 

The Harvest Salad: Greens, Couscous, Fall Fruit and Apple Vinaigrette

The Israeli Couscous:

Israeli couscous is a simple pearl pasta. It can be found in almost any grocery store or you can have it delivered to your door. But sometimes I make this salad using Trader Joe’s Harvest Grain Couscous Blend. It is pearl pasta with some red quinoa, baby garbanzo beans and orzo. It gives the salad a little more texture and nuttiness!

The Harvest Salad: Greens, Couscous, Fall Fruit and Apple Vinaigrette

This Salad is Ready for It’s Close Up…

This is one pretty salad!

The Harvest Salad: Greens, Couscous, Fall Fruit and Apple Vinaigrette

The Final Touch: The Apple Vinaigrette

Such a lovely salad deserves nothing less than an spectacular dressing. And this apple vinaigrette is just that! Apple juice, extra virgin olive oil, honey, a hint of dijon and white balsamic combine to make the perfect flavor combination for this sweet and savory salad.

The Harvest Salad: Greens, Couscous, Fall Fruit and Apple Vinaigrette

The Harvest Salad: Greens, Couscous, Fall Fruit and Apple Vinaigrette

 

The Recipe: The Harvest Salad: Greens, Couscous, Fall Fruit and Apple Vinaigrette

Tips and what you will need: Israeli couscous is a simple pearl pasta. It can be found in almost any grocery store or you can have it delivered to your door.  If you prefer you can also use Trader Joe’s Harvest Grain Couscous Blend. It is pearl pasta with some red quinoa, baby garbanzo beans and orzo. It gives the salad a little more texture and nuttiness!

5.0 from 3 reviews
The Harvest Salad: A Delightful Fall Salad
 
Prep time
Cook time
Total time
 
Fall in a bowl!
Author:
Recipe type: Main Course Salad
Serves: 4
Ingredients
  • The Apple Vinaigrette:
  • ¼ cup extra virgin olive oil
  • 3 Tablespoons frozen organic apple juice concentrate (reseal with plastic and a rubber band and place back in freezer for use next time!)
  • 2 Tablespoons apple cider vinegar
  • 1½ Tablespoons white balsamic vinegar
  • ½ teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon honey
  • 1 pinch sea salt
  • ½ teaspoon freshly ground pepper
  • The Couscous:
  • ½ cup Israeli Couscous or TJ's Harvest Couscous Blend (linked above) cooked to package instructions
  • The Salad:
  • 5 oz bag of mixed baby greens
  • 2 cups leftover rotisserie or roasted chicken, diced small
  • 1 small red apple, diced
  • 1 small shallot, diced (small)
  • ¼ cup dried cranberries,
  • ¼ cup dried apricots, diced (small)
  • ¼ cup roasted pecan halves, roughly chopped
  • 2 Tablespoons chopped parsley
  • 2 Tablespoons chopped mint leaves
  • Sea salt and freshly ground pepper
Instructions
  1. Make apple vinaigrette by placing all ingredients in a bowl and whisking until emulsified. Set aside.
  2. Cook couscous to package instructions.
  3. While couscous cooks dice apple, chicken and apricots, chop pecans, mint, shallot and parsley.
  4. When couscous is ready, pour into a colander and rinse with cold water. Place couscous in a large bowl, add nuts, apples, dried fruit, shallots, parsley and mint to bowl. Sprinkle with sea salt and freshly ground pepper. Pour some salad dressing over couscous and toss.
  5. Place greens on a platter. Dress lightly with apple vinaigrette, toss. Pour couscous and chicken mixture over greens and toss. Sprinkle with sea salt and pepper to taste.

 

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy.