Breakfast frittata with Pico de Gallo

Egg white frittata with fresh chives from the garden pico de gallo black beans for fibre and added protein and ripe avocado for healthy fat

#eatbreakfasteveryday#addherbsforflavour#keepitlite#deliciouslybalanced

Start with one whole egg and add 3 egg whites.
Scramble.
Chop fresh chives. Add to eggs
Heat virgin coconut oil in a fry pan.
Pour in egg mixture. Maybe just a pinch of salt.

Cook over medium high heat, fold in half until cooked through.
Serve with fresh avocado, black beans and Pico de Gallo, or salsa fresca.

PICO DE GALLO

1 large hot house tomato chopped
1 medium sweet onion chopped
1/2 chopped jalapeño
1 tbsp pickled chopped jalapeño
3 tbsp fresh cilantro chopped
Juice of one lime
Pinch of salt

What does your breakfast look like?

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This is one of my favourite ways to start my day.
3 egg omelet with at least 1 cup of veggies and 1/2 avocado
( this one is asparagus, onion and red pepper)

What’s yours?

Grill and Chill

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Whether you’re looking for week night dinner ideas or you’re feeding a crowd these two recipes are keepers. The mango avocado salsa is the simplest of all the recipes I’ve tried. And who doesn’t like to KISS.
Mango Avocado Salsa ( can be made 2 hours ahead)

INGREDIENTS:

1 mango peeled and diced
1 avocado diced
1 large shallot chopped
1 jalapeño chili seeded and finely chopped
2 tbsp mint, parsley or cilantro( your preference)
2 tbsp freshly squeezed lime juice

Combine all ingredients in a bowl add a pinch of salt, cover and chill

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Tequila marinated shrimp

INGREDIENTS:

1 1/2 lb. bag of shrimp 21-25’s ( go bigger if you like)(purchase shelled and deveined tail on)
2 shallots chopped
1/4 cup fresh lime juice
1/4 cup tequila
2 garlic cloves pressed or finely chopped
1 tsp cumin
1/2- 3/4 tsp ground chillies or cayenne( measure depends on how hot you like it)
1/3 cup olive oil

Combine everything but the shrimp, pour this marinade into a large ziplock bag then add the shrimp, seal and chill for 30 minutes and up to an hour. Using metal skewers start at the tail end of the shrimp then skewer through the head. 5 shrimp per skewer.

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Set the shrimp marinating liquid in a small saucepan bringing it to a boil then simmer uncovered about 5 minutes. Strain the solids out and set aside.

Grill the shrimp about 2 minutes per side on medium high heat until they turn pink.
Remove the shrimp from the skewers and drizzle with the reserved sauce.
Serve with mango avocado salsa and some fine tequila. Tequila’s Paleo isn’t it!?

Inspired by Fine Cooking