pre poo with olive oil

SOFT-BOILED EGGS WITH ASPARAGUS SOLDIERS

This classic breakfast or brunch dish combines perfectly cooked soft-boiled eggs with crispy asparagus spears for a simple yet elegant meal.

INGREDIENTS

  • 12 medium-fat asparagus stalks
  • 6 slices prosciutto
  • 6 slices salami
  • 6 slices chorizo
  • 8 eggs
  • Olive oil
  • Salt & pepper

INSTRUCTIONS

  • Preheat your oven to 450°F and line a baking sheet with parchment paper.
  • Trim off the woody ends of the asparagus and discard them.
  • Wrap each asparagus stalk with a slice of prosciutto, salami, and chorizo.
  • Place the wrapped asparagus on the baking sheet and drizzle with a little olive oil. Roast for about 10 minutes, or until the meat becomes crispy.
  • While the asparagus roasts, cook the eggs. Bring a large pot of water to a boil, then gently lower the eggs in using a slotted spoon.
  • Simmer the eggs for about 6 minutes, then drain and place them on a clean kitchen towel.
  • Cut off the tops of the eggs (expect some mess) and serve them in egg cups or an egg carton.
  • Pair the eggs with your roasted asparagus soldiers and season with salt & pepper to taste.

Notes: This dish is perfect for brunch or a light lunch, as it’s low-carb and gluten-free! You can find an assortment of cured meats at most grocery stores or specialty markets. If you have a Trader Joe’s nearby, they carry the exact trio of meats used in this recipe.

20 MINUTE MEAL- PREP CHICKEN, RICE AND BROCCOLI

My chicken meal prep recipe is one of the easiest and fastest options you can make. In just 20 minutes, you’ll have meals ready for the entire week—super convenient!

INGREDIENTS

Rice Ingredients:

  • 1 cup jasmine rice
  • 2 cups water
  • ¾ tsp salt
  • 1 tbsp coconut oil (or any oil)

Chicken Ingredients:

  • 4 boneless, medium-sized chicken breasts
  • Salt
  • Pepper
  • ½ tsp cumin
  • ½ tsp paprika
  • ½ tsp garlic powder
  • 1 tsp brown sugar
  • 1 tbsp olive oil

Broccoli Ingredients:

  • 3 cups broccoli florets
  • Water (for steaming)

INSTRUCTIONS

For the Rice:

  • In a medium-sized saucepan, combine 2 cups of water and oil. Bring to a boil.
  • Once it boils, stir in the rice, then cover the saucepan with a lid and reduce the heat to low.
  • Let it simmer for about 15 minutes until all the water is absorbed. Remove from heat and set aside.

For the Chicken:

  • Rub the chicken breasts with garlic powder, salt, pepper, paprika, cumin, and brown sugar.
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat.
  • Add the chicken to the skillet and cook for 5 minutes on the first side until grill marks form.
  • Flip the chicken and cook for another 5 minutes.
  • Turn off the heat and let the chicken rest in the pan.
  • Remove the chicken from the pan and cut it into smaller pieces.

For the Broccoli:

  • Soak the broccoli florets in salty water for about 5 minutes, then drain.
  • Boil water in a large pot, then add the broccoli and blanch for 1 minute. Drain and set aside. OR Place the broccoli in a microwave-safe bowl with 3 tablespoons of water. Cover with plastic wrap and microwave on high for 3 minutes.

NOTES: To make this in 20 minutes: Start by marinating the broccoli, then cook the rice while you fry the chicken. Multitasking in this way saves time!