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Greens Eggs and Coffee

I thought I was getting pretty far out there with my morning Superfood Bulletproof Mate, adding grass fed butter, coconut oil and superfoods then blending it up. After reading Mark Sisson’s genius idea to add EGGS to his coffee (see his Primal Egg Coffee post for recipes and subscribe to his blog!) I thought I could take this concept even further. I added egg yolks, spices and power greens (kale etc.) and now have my favorite complete breakfast! I don’t drink much coffee in the summer but will be switching out to that instead of tea when the days get darker and shorter.
Ingredients:

1 green or black teabag (or 1-2.5 cups of premium organic coffee depending on desired yield)
1 tablespoon unsalted organic pasture (from grass fed cows) butter or ghee.
1 tablespoon MCT oil or organic unrefined coconut oil
2 tablespoons superfood spice blend (I make a jar of the following ingredients, with quantities larger to smaller as listed–much more cacao than cayenne pepper!–but feel free to experiment with your own blends and ratios: organic raw cacao powder, maca powder, ground cinnamon, ground ginger, ground turmeric, ground cardamom and ground cayenne pepper)
1 teaspoon organic raw honey (or more or less to taste)
1 teaspoon organic vanilla extract
Dash sea salt
Handful of greens (kale, spinach, etc.)
2-3 egg yolks, depending on how many eggs you usually eat for breakfast

Preparation:

  1. Boil water (or brew coffee if using).
  2. In a quart mason jar (or regular blender if not using an immersion blender) add the teabag and pour boiling water (or just your coffee) to fill about 1/2 full, about 2 cups (so it doesn’t splatter when you blend it later) and steep 5-10 minutes.
  3. After steeping (or right away if just using coffee) remove the teabag and add the remaining ingredients and blend for about a minute with an immersion blender until the top gets a little foamy.

This will yield 2 coffee mugs full. Adjust amounts accordingly.

This drink is SO delicious, satisfying, creamy and amazing! And of course full of antioxidants, minerals, enzymes and vitamins from your raw superfoods and greens. I imagine it would be smoother if made in a Vitamix (I don’t mind chewing on a little bit of greens – and they don’t taste like anything). Also – I would recommend not chugging it down, despite its custardy spicy deliciousness. I think all those nutrients hitting your bloodstream too quickly might make you feel INSANELY WIRED. Hypothetically speaking, of course. I would love to hear your thoughts! Are you brave enough to add eggs and greens to your morning Joe?

Leftover Salad Dressing Chicken

Now first off, you must pinkie swear with me RIGHT NOW that you will never refer to this dish as “Leftover Salad Dressing Chicken” when serving it to company. That would just be so uncouth. You may call it “Poulet Frit” [“Fried Chicken” in French, you’re welcome] or “Ginger Mustard Chicken” or anything else that sounds more appetizing. Whatever you call it, this is a ridiculously quick, easy and tasty meal.  This was inspired by the Hot and Sweet Ginger Garlic Chicken recipe from Balanced Bites, which I have been making all the time lately, and it was also inspired by me wanting to use up the rest of my salad dressing and not wanting to cut up an onion.

Ingredients

1 tablespoon coconut oil or ghee
4-6 bone-in, skin on chicken thighs
Sea salt, ground black pepper and crushed red chili pepper flakes to taste
1-1.5 cups leftover salad dressing*
1 large bunch kale, chard, spinach or other greens to wilt and use as a bed on which to serve the chicken.

*I always make my own salad dressing – with a ratio of 3 to 1 olive oil to apple cider vinegar, then add juice of 1 lemon, 1 tablespoon coconut aminios, 1 tablespoon dijon mustard, then salt, pepper, 1 teaspoon ground or fresh ginger, cayenne pepper to taste (not more than 1/4 teaspoon unless you like it really spicy) with fresh minced garlic, onion and other herbs as available/desired. 1 tablespoon nutritional yeast to make it “cheesier.” Blended or just stirred vigorously. Or you can use my shallot dressing, which is amazing.

Preparation

  1. Preheat the oven to 425 degrees F.
  2. In an oven safe cast iron skillet or other frying pan, melt the coconut oil or ghee on medium high heat, then season both sides of the chicken with sea salt, red pepper and black pepper, and place skin side down into the pan for about 5 minutes or until the skin browns and releases easily from the pan. Be careful, it will splatter!

  3. Using tongs, flip the chicken thighs over so that they are now skin side up in the pan. Then you can either then evenly pour the salad dressing over the chicken directly in the skillet or remove the chicken to a different oven safe dish (I do this when doubling the recipe) then pour the dressing over the chicken evenly and place the skillet or other dish into the oven for 30 minutes or until the internal temperature of the chicken reaches 165 degrees.
  4. Using the oil from the skillet (you may need to drain some off if it is more than 1-2 tablespoons) wilt the greens, and then serve the chicken on top.