Crispy Eggs And Cabbage (Whole 30)

I usually don’t post two recipes from the same source in a row. I like a little variety. Although in this case, the recipe is too good not to. It’s simple. It’s quick, delicious and indefinitely adaptable. You could add any left over vegetables you have in the fridge. You could use any seasonings you like. I used a little Everything Bagel spice in the one in the picture.

Crispy Eggs And Cabbage

From The Made Whole Cookbook

1 1/2 tsp olive oil

1/2 medium head cabbage, sliced (about 2 cups)

2 slices bacon, proscuitto, or ham

2 large eggs

Salt, to taste

Heat an 8 inch skillet over medium heat. When hot, add oil.

Spread the cabbage evenly over the pan. Cook, undisturbed, for 5 minutes, until the bottom of the cabbage begins to brown. Move the cabbage to one side in a little mound.

Add the protein of your choice to the other side of the skillet. Cook 2 to 3 minutes, flipping once. Push the protein up against the cabbage.

Crack the eggs into the remaining space in the pan. Sprinkle salt over everything. Let the eggs cook 2-3 minutes, until the whites are cooked.

Brussels And Bacon Frittata (Whole 30) And A Review

The older I get the more picky I am about the cookbooks I buy. I used to buy whatever cookbooks caught my eye with the glossy covers and had one recipe I wanted to cook. Now, I am all about quality over quanity. In order to make it to my cookbook collection the cookbook has to answer two questions, will I cook from it on a regular basis and does the food taste good.

Cristina Curp’s Made Whole Cookbook answered both of those questions with a resounding yes!! Let’s explore the positives. The cookbook is beautifully photographed. Each photograph makes you want to take a bite of the page. While beautiful food photos aren’t necessary for a good cookbook, they cetainly don’t hurt.

Will I cook out of Made Whole On a regular basis? Yeah, I can see this cookbook being on regular rotation in my kitchen. Every time I look through the book I see more recipes I want to try. The recipes have a reasonable number of ingredients. The ingredients are easily found in most grocery stores. The author stays away from the odd, hard to find ingredients that plague most whole food and “diet” cookbooks.

Except for a couple of recipes that contain sauces, the recipes are self contained, you don’t need to make a bunch of other recipes in order to start making the recipe you want to make.

The book has a keto-paleo focus but many of the recipes are naturally Whole 30 compliant or can easily made compliant.

The only negative, and it’s a minor one, is the book is over sized so it doesn’t for easily onto my kitchen book shelf.

So, how does the food taste? Well, I made the frittata for Satuday morning breakfast. I had 2 pieces for breakfast and the other 2 pieces for lunch. I wished that I had some leftover for dinner. It was that good. I am looking forward to exploring the cookbook further.

Brussels And Bacon Frittata

Adapted From The Made Whole Cookbook

2 1/2 slices bacon

6 large eggs

2 TBS coconut milk

3/4 tsp salt, divided

1/2 tsp freshly ground black pepper

1/2 tsp dried dill

1/4 onion, sliced

1 cup shredded Brussels sprouts

1 1/2 tsp Dijon mustard

1 1/2 tsp olive oil

Preheat oven to 350 degrees. Heat an 8 inch skillet, add bacon and cook for 10 minutes, stirring occasionally until the bacon is crispy. In medium bowl, whisk the eggs, milk, 1/2 teaspoon salt, pepper and dill, until light yellow, smooth and frothy.

When bacon is almost done, a the onions and sprouts to the skillet. Combine well. Cover the skillet and cook for 3 minutes. Stir in the mustard and oil. Mix well.

Pour the egg mixture into the skillet, cook undisturbed for 5 minutes, until the edges look cooked and pull away from the side of the skillet.

Transfer the skillet to the preheated oven and bake 15 minutes. The frittata is done when the center doesn’t jiggle when shaken.

Remove the pan from the oven and run a spatula around edge of the frittata to make sure it isn’t stuck. Flip it out of the skillet onto a plate or cutting board and cut into equal pieces.

Leftovers can be stored in an airtight container in the fridge for up to a week.

Pumpkin Pie Granola With Pecans

On March 6th, 2014,  I published my first post on A Solitary Feast.  It was a recipe for pancakes for 2.  I didn’t have a clue what I was doing.  I had no idea if anyone would be interested in my small batch recipes.  I certainly had no idea I would still be going strong with recipes 5 years and 500 recipes later.  Thank you so much, for all your support and the time you take to read my posts and make my recipes.  I appreciate each and every one of you.  I have several new things coming over the next year and can’t wait to share them with you.

Pumpkin Pie Granola With Pecans

Adapted From the Purely Pumpkin Cookbook

2 1/2 TBS oil

2 1/2 TBS honey or maple syrup

1/2 tsp vanilla

1 1/2 cups old fashioned rolled oats or any rolled, flaked grain, I used rolled rye flakes

1/2 cup chopped pecans

1 TBS brown sugar

2 TBS pumpkin spice

1/2 tsp salt

Preheat the oven to 300 degrees. Line a half sheet pan with parchment paper. In a medium bowl, combine coconut oil, honey and vanilla. Mix in the oats, brown sugar, pumpkin pie spice and salt. Mix well. Spread evenly onto the prepared half sheet pan. Bake 1 hour, until evenly brown. Cool completely on the half sheet pan. Store in an air tight container in the pantry.

Butter Chicken Simmer Sauce (Whole 30)

On Sunday, I went out to lunch with my friend, Steph, and came home with this little bird. Although, I didn’t go out with the intention of bringing home a bird, this wasn’t an impulse decision. I have been thinking about getting another bird for a while. Since last November, I have lost three of my parakeets and one of my rats to old age and one of my cockatiels to surgery. I needed time to let my heart heal and be sure I was bringing home a new animal for the right reasons. I needed to make sure I was bringing the new animal home because I was ready to develop a new relationship not because I was sad and missing my babies. Sunday I could honestly look at bringing home a new animal that way.

The new bird’s name is Manny. He is a parakeet. Actually, he is so young I don’t know what his sex is. I figure it doesn’t really matter because Manny knows what sex he is.

He hasn’t been with me very long so I don’t know much about him yet. He has already let me hold him, pick him up and he has even stepped up on my finger several times and let me put him in or take him out of the cage on my fingure several times. That is very unusual in any new bird but especially in one so young. I am looking forward to getting to know him in the coming weeks.

This recipe was inspired by’s recipe for Butter Chicken. The recipe makes a ton of extra sauce so I always freeze whatever I have leftover for later. I defrosted some with the intention of adding chicken but didnt. I needed to do something with the sauce so I poached 3 eggs in it. It was so good I decided I needed a way to do this everday. Thus my Butter Chicken Simmer Sauce was born

Butter Chicken Hot Plate

Adapted From Indian Instant Pot Cookbook

8 oz can tomato sauce

2 garlic cloves, minced

1 1/2 tsp ginger, minced

1/2 tsp ground turmeric

1/4 – 1/2 tsp cayenne pepper

1/2 tsp paprika

1 tsp garam masala, divided

1/2 tsp ground cumin

1/2 tsp salt

6 TBS coconut milk

2 TBS ghee

8 -12 oz chicken or 3 eggs

Assorted vegetables

In a frying pan, add tomato sauce, garlic, ginger, turmeric, cayenne pepper, paprika, garam masala, cumin, salt and coconut milk. Bring to a boil. Turn down the heat and simmer 5 minutes. Crack 3 or 4 eggs into the pan, cover, and let cook until the eggs are done to your liking.


Homemade Chicken Bullion Powder

For the past two years I have been stalking the grocery aisles and combing the internet trying to find a Whole 30 compliant chicken bullion. I have read dozens of labels and can’t find one bullion that isn’t filled with crap. Even the supposedly healthy ones have crap in them so I eventually gave up looking in frustration.

It never occurred to me until a few weeks ago, when I found I Heart Umami’s recipe for homemade chicken boullion, that I could actually make my own chicken bullion. I am like duh, why didn’t think of that before?

I tried I Heart Umami’s recipe and it was really good. It had one fatal flaw. The recipe has fresh chicken in it so it had a limited life span when kept in the fridge. I wanted a bullion I could toss in my spice drawer and not worry about it going bad.

So I started researching homemade chicken boullion and was amazed to find many people are as appalled with the crap in commercially produced bullion as I am. So many awesome choices out there. I tried making several. The recipe finally chose to adapt said it tasted just like commercially made bullion. I was very sceptical but I heated some water, added the bullion in the recommended amount and stirred. I took a drink and you know what? It wasn’t as good as commercially made bullion, it was better. I am so excited to start adapting some of my favorite non-Whole 30 recipes for my next Whole 30.

Homemade Chicken Bullion Powder

Adapted From Cooking Jack

1/2 cup nutritional yeast

1 1/2 TBS minced dried onion

1 1/2 tsp garlic powder

1 1/2 tsp rosemary

1 1/2 tsp thyme

1 1/2 tsp dried parsley

1 1/2 tsp marjoram

1 1/2 tsp sage

1 1/2 tsp black pepper

1 1/2 tsp celery salt

1 1/2 tsp chili powder

1 TBS paprika

Combine everything in a small bowl and mix well. Place 2-3 tablespoons of the mixture into a spice grinder at a time and grind into a fine powder. Let the powder settle for a minute before opening the grinder and transfer to small, airtight container.

To use: add 1 teaspoon bullion to 1 cup water and stir very well.