Let's spend a moment a talk a little about Meal Prep. Following a meal prep regimen a must in my home. Doing so, helps me to not only alleviate the stresses brought about by day-to-day meal planning, but also assists me with improved time management, organization and much, much more. In this aspect, I firmly believe the key to SUCCESS is all in the planning. I can't overemphasize why it is so important to make sure you have a plan in place when following a healthier eating regimen.
Here are some helpful tips on how to Plan like a Champ:
The benefits of the Egg always seems to be surrounded by controversy. So what is the “real deal” on egg consumption? Good or bad?
I, for one, think EGGS are great and always were! From all that I have read on the subject, many nutrition researchers used to think that cholesterol in eggs raised cholesterol in the blood, but this turns out to not be the case for most people. In fact, the yolk contains 100% of the fat soluble vitamins A, D, E and K and all the carotenoids, lutein and zeaxanthin found in an egg, as well as more than 90% of the calcium, iron, phosphorus, zinc, thiamin, folate, vitamin B6 and vitamin B12. With that information in hand, I say "enjoy!" But while doing so, at least look for “cage-free”, "free-range" and ideally “pastured” eggs, which come from chickens that have actually been out on grass. This makes for happier, healthier hens and tastier, more nutritious eggs.
So here is a great recipe I would like to share using Pete and Gerry Eggs and a bit of Escarole. Enjoy!
In a large skillet, heat 1 tbsp olive oil over medium heat. Add 1 small red onion, diced and 1/2 tsp crushed red pepper. Cook until onion softens, about 3 minutes. Add 1 head of escarole, cored and chopped. Cook until wilted about 3 minutes. Season with salt and pepper. Crack 6 eggs into pan and scramble into escarole/onion mixture. Cook through and serve.
Preheat oven 350 degrees. Coat 9 inch pie pan with some coconut oil.
To make the crust:
To make the filling:
Hi! My name is Jessica Troncillito. I am a wife and the mother of one son who has made some pretty big changes in her life. You see, coming from a traditional Sicilian family who spent hours together around the table during our huge Sunday dinners, I've always been into food. Cooking, baking and of course, "eating" were passions that have basically surrounded me since birth.
The joy my grandparents found in their garden and canning their harvest has left an indelible mark upon me, and I still have fond memories of my grandmother baking cookies, apple pies and cheese cakes for nearly every occasion.
Fortunately, that same love and joy of cooking has been passed from my grandparents to my mother, and ultimately, onto myself.
I love to cook and absolutely feel at peace in the kitchen. But as I began to grow older, health and nutrition played a larger roll in my daily meal preparation and my approach to the cooking rituals I'd been exposed to since childhood changed dramatically. I began a regimen of cooking leaner and cleaner - not only for myself, but for my family as well - and the results have been undeniable.
Here, on "Lean & Clean Eating with Jess", I'd love to not only share with you the person I've become today, but also, the recipes and lifestyle tips that got me to where I am and can help bring about a healthier you!