Tomato and Olive Bruschetta

I'm killing it with the recipes lately!  Since doing Whole 30 most days you will find Brian and I both eating scrambled eggs for breakfast.  I'm one for variety so I like to add things to my eggs or on top of them once they are cooked.

I had a ton of fresh basil still growing in our garden and some plum tomatoes that needed to be used so I whipped up some Tomato and Olive Bruschetta to eat on top of eggs or on salads!  There are so many things you can do with this stuff!

Tomato and Olive Bruschetta

Ingredients:

6-7 Plum Tomatoes - finely diced

3 cloves garlic- minced

1/2 cup black olives (or green would work too!) -chopped

1/4 packed fresh basil leaves- finely minced

Drizzle of Balsamic Vinegar

2-3 Tbsp Olive Oil

1/4 tsp salt

1/4 tsp pepper

Directions:

-Add all ingredients to a bowl.  Stir it up and let it sit for a bit to let the flavors meld together!  Enjoy!

Luves,

Laura

Bulletproof Coffee : My Whole 30 Approved Version --- and a super healthy way to drink your morning cup!

Brian and I did Whole 30 a few months back and since then I've gone through a less strict version twice.  If you aren't familiar with Whole 30 -- it is a program that for 30 days cuts out added sugars, alcohol, grains, legumes, and dairy products.  It sounds WAY more difficult than it actually is.  Through the process of Whole 30 I discovered many healthier ways to enjoy the things that I love to eat.  One of my favorite discoveries is a delicious version of Bulletproof coffee.

Bulletproof coffee involves adding grass-fed butter to your coffee and coconut oil but my version cuts out the butter and adds some other special additions instead.

Whole 30 Approved Bulletproof Coffee : Laura's Luves Version

Ingredients:

8 ounces hot fresh brewed coffee
1/2 banana
1 heaping teaspoon Cacao powder
1 teaspoon cinnamon
1 Tbsp coconut oil
1/8 cup coconut milk

Directions:
Place all ingredients into a blender. Blend and enjoy!

Let me know if you try it!

Luves,
Laura

Greek Lemon Chicken and Rice Soup

Hey y'all!  It's been FOREVER since I've posted on here and I have really missed it!  The past year has been so busy in so many ways but I plan to start posting periodically on here to share fun stuff with you!

The little guys and I have colds right now so I made a delicious protein-packed clean-eating friendly soup that is so good in the fall and winter and when you have the sniffles!

This recipe is adapted from a recipe that my grandmother gave me and is one of my favorite soups of all time.  I make a very large batch since it can easily be frozen to give you extra meals when you have those days where you just don't feel up to cooking--- that being said if you want to 1/3 this recipe just to make a small batch you can easily do that!

Greek Lemon Chicken and Rice Soup
Adapted from a recipe from my Grandmother

Ingredients:
12 cups water
6 chicken breasts (cooked in the water and shredded)
3 medium carrots (chopped)
3 small onions (chopped)
1 Tbsp Olive Oil
3 chicken bouillon cubes
1 1/2 cups Arborio Rice
Juice of 3 lemons
9 eggs
1 bunch of fresh dill--- chopped
1/2 Tbsp Lemon Pepper Seasoning
Salt and Pepper to taste

Instructions:

-Boil the chicken breasts in the water until cooked- once cooked, remove chicken and skim off all of the foam from the chicken water.
-While the chicken is cooking- chop the carrots and onions and saute them in the olive oil for apx. 5 minutes or until the onion is translucent.
-Once the carrots and onions are cooked add them to the chicken water with the chicken bouillon cubes and the rice.  Cook for 15 minutes.
-While the rice is cooking in the broth--- juice your  3 lemons and then add the eggs to the lemon juice- beating to combine.
-Pull the chicken breasts or chop them into small pieces and add them to the pot once the rice is finished cooking.
-Using a ladle- slowly add some of the hot soup mixture to the egg and lemon juice mixture and keep stirring.  Pour the egg mixture into the soup.  The soup will thicken up as you stir this in.  
-Add the lemon pepper and the salt and pepper to taste.
-Add the fresh dill last and cook for a few more minutes before serving.
-To serve you can top will a bit of feta cheese which is so yummy!

Enjoy!!

Luves,
Laura