Nourishing Zen

Nourishing YOU. Adventures to Healthy, Happy, and a Fulfilling Life! Food is our medicine.

Leave a comment

Eat Yolks

They’re really not as bad as people claim. Of course, like everything else – moderation is key.

Every morning I have two hard boiled eggs and I leave half of the yolk in it. Throw a dash of sea salt and your fave hot sauce on it! (Mine is Siracha or tapatio) Easy. Quick. Healthy. On the go. Breakfast is necessary to kick start your metabolism for the day!

Check it out:


Leave a comment

A Zesty Start to the Week – Happy Monday!

With warm lemon water! It was an awesome weekend away I a beautiful place with delicious foods – but one it’s time to get back to that wonderful 80/20 rule. Lemon water has many health benefits such as balancing pH, kick starting your metabolism, getting your digestive system moving and cleansed as well (if you know what I mean!).


Leave a comment

Baked Eggs in Bells!

This recipe is easy, looks pretty, and is healthy! You can modify the meat/veggie mixture to your taste and liking of course. That’s the beauty of this recipe, it’s all relative! Try it out πŸ™‚

Baked Eggs in Bells

Baked Eggs in Bells

4 red or yellow bell peppers cut in half lengthwise and seeds removed (leave the green stem intact for looks if desired)

1 cup diced zucchini

1 cup diced yellow onion

1 cup diced portobello mushrooms

2 garlic cloves, minced

6 oz cubed pancetta or diced meat of choice

Cooking oil of choice (we use coconut oil)

8 eggs

Sea salt and pepper to taste

Optional: Fresh Herbs for garnish (basil, cilantro, chives etc.)

1. Preheat oven to 375.

2. Place bell pepper halves on a baking sheet and roast in the oven for 15-20 minutes.

3. Meanwhile, saute meat and onions together in the coconut oil over medium to medium high heat until the onions start to soften and the meat begins to brown. Add the minced garlic, zucchini and mushrooms and saute until the zucchini are al dente.

4. When the bell peppers are out of the oven, drain any moisture and pat dry with a paper towel. Fill each bell pepper halfway with the veggie/meat mixture.

5. Depending on the size of your bell pepper, you may be able to use two eggs. We often use one whole egg with yolk plus one or two egg whites for more protein!

6. Place the stuffed bells in a large casserole dish or small baking sheet, cover with foil and bake at 375 for 35-40 minutes – until the egg whites are set. Check after 20 minutes. If you have a smaller bell pepper with one egg, your cooking time will most likely be 25-35 minutes depending on your oven and how you like your yolks.

7. OPTIONAL – top with fresh herbs, diced tomato, or avocado.

Leave a comment

Good Morning! A simple and delicious breakfast of champs!


Coffee with Almond/Coconut milk (of course).

Steel cut oats (1/2 cup) with a sliced banana, blueberries and strawberries. Drizzle a tiny bit of honey if you have a sweet tooth!

Note: I use bananas that are not as ripe because very ripe bananas have a higher sugar content as well as a higher glycemic index!

Never Fails Brussel Sprouts

Leave a comment

1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core.
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon balsamic vinegar
1 tablespoon hot sesame oil

Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they’re roasted. Add the olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, and hot sesame oil, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they’re tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar, and toss again. Taste for seasonings, and serve hot.


This gallery contains 9 photos

Broccoli, Cheddar, Turkey Grab-n-Go Egg Muffins!

Leave a comment

Broccoli, Cheddar, & Turkey Grab-n-Go Egg Muffins!

Simplify this in any way. I will put in leftover chicken breast, spinach, a tiny pinch of cheese per muffin and a dash of pepper with egg whites only – most often. It’s great to throw in the microwave or even eat cold. If you like English muffins, toast them and throw the egg between!

Courtesy of The Wheatbelly Cookbook by William Davis

This gallery contains 4 photos