Wednesday, June 21, 2017

Endlessly Customizable Breakfast Skillet for 1 (Whole30, Paleo, Gluten-Free)

Breakfast is, for me, the hardest meal of the day on mornings where I actually have to go somewhere. 

Mornings are hard, y'all.

But this skillet - which literally can be customized however you'd like it - has saved my life many mornings, especially since it's hard to screw up and really just requires you throw stuff in a pan and stir it, then shove it in the oven, then remember the pan is hot before you grab it out of the oven with your sensitive, caffeine deprived hands.

That's it.

Here's how I make mine (for one - you can increase the amount but, obviously, get a bigger skillet), with some suggestions for add-ins:


1 chopped potato (about 1/2 cup - sweet, white, whatever!)
1/2 cup chicken thigh, chopped
1 egg
2 large handfuls spinach
salt, pepper, and whatever seasoning feels right to you!
2 tsp olive oil
1/2 tablespoon butter (or clarified butter/ghee if you're on Whole30)

Here is where you could add whatever - don't have have chicken? Add steak! Who doesn't love crumbled bacon? Throw it in! You get the idea.


1. Preheat oven to 350 degrees
2. Place your small cast iron skillet over medium heat. You want to let it get hot, and then add the oil, the butter, and the potato. Season with whatever seasonings you want (I used salt, pepper, Everything But the Bagel Seasoning from Trader Joe's, and Cajun seasoning) and stir occasionally until the potato is cooked through - about 7-10 minutes.
3. When it's cooked through - and starting to get crispy pieces - add the chicken (or steak, or sausage, or bacon, or veggies if you go that way) and cook for another 2-3 minutes.
4. Add the spinach and stir for a minute or so until it's wilted but not cooked.
5. Turn the burner off and make a hole in the center of the pan. Carefully crack the egg into the hole, and throw a little more seasoning on.
6. Move the skillet to the oven and bake for about 9 minutes for a mostly set egg - 7 minutes for a runny one.
7. Remove from the oven and garnish with whatever - avocado (because who isn't obsessed with avocados?), guacamole, salsa, green onions, more bacon - seriously whatever. I eat mine straight from the skillet, but don't forget it's hot!

The best thing about this recipe is that it's endlessly customizable AND it can be made for 1 or 10. Just double (or triple, or quadruple, or that's all the math I know) and use a bigger skillet. 


Tuesday, May 23, 2017

Networking: Not Just a Buzzword

Y'all know I love talking. 

So networking isn't that hard for me. But it is super important - even if you don't find it fun like I do.

I wrote a blog post over at my work's website all about networking and why it's super important for women, along with some tips on how to make it easier, less painful, and - dare I say it - fun!

I'm also a founder of a Memphis networking group just for women, and we're having our first event on June 8th - it's a choose your own adventure event! 

(But not set in a carnival. No thank you. Do not want.)

Thursday, May 4, 2017

Whole30 Cinco de Mayo Recipes

It's almost Cinco de Mayo, which usually means LOTS of "Mexican" food and margaritas and so so so much cheese dip. 

But this year, I'll be one a round of Whole30 during Cinco de Mayo, so I thought I would share some of my favorite Mexican-ish recipes that are totally compliant and delicious!

First, what is Cinco de Mayo?

So Cinco de Mayo isn't a holiday devoted to delicious Mexican/Tex-Mex food. But it is, in the US, a day of celebration of Mexican culture, which is rich and vibrant and, most importantly for our purposes today, filled with delicious food. 

One Skillet Whole30 Mixed Fajitas
(serves 4)

1lb chicken thighs (you can use breasts, but I think thighs are more flavorful)
1lb steaks (I used chuck steaks, but really anything should be good, since you're going to slice them so thin)
1 red onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 jalapeno pepper, chopped
1 Serrano pepper, chopped
1 bag frozen broccoli florets
2 tablespoons olive oil
1 lime, cut in half

Fajita Seasoning

3 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon salt
1 tablespoon black pepper
3 teaspoon Italian seasoning (why? It's easier than getting 30 spice bottles. I know it's not Mexican.)
2 teaspoons smoked paprika
1/2 teaspoon paprika
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon Cajun seasoning

1. Mix all the seasonings together - this makes quite a bit, so use to taste on the fajitas!
2. Add 1 tablespoon olive olive oil to a grill pan or cast-iron sklllet  and heat to medium high.
3. Season the steak with about a tablespoon of the fajita seasoning, making sure to coat completely.
4. Grill steak on one side for about 2 minutes, then turn over and grill for another 1-2 minutes, depending on how done you like your steak.
5. Remove steak to a plate and cover with foil.
6. Add remaining olive oil to the pan and let it heat up.
7. Season the chicken, again making sure it's coated.
8. Grill the chicken for 3-4 on each side, and remove to plate with steak. Cover both with the foil.
9. Add onion and peppers to the skillet, add about 1 tablespoon of the seasoning, and stir for 4-5 minutes, until tender but still crisp.
10. Cook the broccoli according to the instruction on the bag while the other veggies are cooking.
11. While the veggies are cooking, thinly slice the chicken and steak into strips.
12. Add the steak and chicken (and the juices from the plate!) back to the pan with the veggies and stir all together.
13. Drain the broccoli and add it to the pan, stirring everything.
14. Zest half the lime and squeeze the juice from half the lime into the pan.
15. Taste for seasoning and add more if needed!

Serve on a salad, as a bowl, maybe with cauliflower rice or zoodles, or mixed with guacamole!

My Dad's Guacamole

6 ripe avocados
2 jalapeno peppers, diced
1 Serrano pepper, diced
1 red onion, diced
1/2 habanero pepper, diced
2 Roma tomatoes, diced
1 teaspoon garlic powder
1 teaspoon lemon juice
Juice from the other half of the lime used above
Salt and pepper
Crushed red pepper
1. Smoosh avocados - I cut them out of the peels and then use a potato masher.
2. Add everything else - season to taste!
3. Stir together with a fork.
4. Enjoy!

And, finally, no matter how you're enjoying a day of delicious food, remember that cultural appropriation is not okay - make some amazing food, think about the rich cultural heritage of Mexico, and check out this infographic from the Office of Multicultural Affairs at Kansas University for ideas on celebrating Cinco de Mayo!

Friday, April 28, 2017

I Survived a Whole 30 - and I'm Doing It Again! Plus: My Top Whole30 Tips!

Even a quick glance around the internet will get you hundreds of thousands of results for "Whole30."

What is it? 

From the website:

So basically, it's a reset for both nutrition and the relationships you have with food/your body. It's sort of related to the Paleo diet, but with a few more restrictions. 

Added Sugar - real or artificial
Carrageenan, MSG, or sulfites
Recreating or buying junk food made with "approved" ingredients - so no Paleo muffins and the like
Weighing yourself or taking measurements for 30 days

Meat - even bacon if it isn't cured with sugar!
Any vegetable that isn't a legume - including potatoes!
Fruit and fruit juice
Basically all nuts except peanuts (which are a legume)
Any spice that doesn't have any of the above no's
Coconut - milk, flakes, oil, and flour

Everyone hears "no dairy, grains, booze, or sugar" and thinks I can't eat anything. But that's just not true - I've been eating A LOT of amazing food!

Strawberries, banana, Justin's Almond Butter.  

Lamb Lollipops with Roasted Potatoes and Green Beans - my own recipe!

Salad with Chicken, Onion, and Tessemae's Ranch

Fried Eggs Over Roasted Potatoes with Bacon, Fruit, and Almond Butter

So I'm clearly not starving. 

And honestly, I've never felt better in my whole life. 

I've always been a little heavy, and an emotional eater, and while I still want to lose some weight, and I definitely still have feelings about food, I've never felt so in control of my own mind and body. 

Plus, in just 30 days:
I completely got rid of my dandruff
My skin cleared up
My eyes got brighter
The circles under my eyes disappeared
My gums are healthier
My allergies are so much better
My anxiety has been reduced significantly
My clothes fit better
And I lost 18lbs

Here's a before and after, where the results are pretty clear - same time of day, same lighting, same office:

But also, I just *feel* better. Was it hard? Sort of - I really missed pasta. But then I had some pasta and it was fine, but I realized what I actually missed was the emotional comfort/ease of making pasta. I still like it. I'll still eat it. But I don't have real feelings about it anymore. 

Most importantly, I decided to do Whole30 again! I'm on my second round, day nine today, and I feel just as amazing as I did the first time.

I've made list of my top 8 Whole30 tips below!

Tuesday, April 18, 2017

Memphis Nosh: Los Comales Mexican Restaurant

Sloan and I are constantly on a constant quest for great, hole-in-the-wall restaurants - Memphis is full of them, and we're always discovering something new. Recently, we found what may be the holy grail of "holy shit I didn't know that was there" places.

Los Comales is an insanely good Mexican restaurant, barely 10 minutes from our house, that we had no idea existed.

Sloan found out about Los Comales from a friend he used to work with. His friend is Hispanic, and Sloan always asked where his favorite restaurant was. His friend would say "my wife's kitchen." FOR YEARS. 

But finally, he saw on Facebook that Oscar said his favorite place was Los Comales, just down from us on Perkins and American Way, and off we went!

Los Comales is close to the corner of Perkins and American Way, and is really nice inside. And huge - there are lots of booths, private rooms, and tvs, as well as a bar.


The guacamole is fabulous. This is just a tiny one - they don't play with the large sizes.

They also have the most amazing salsa. The red salsa is great, but that green salsa is like an avocado cream salsa with an insane amount of heat. We've put it on everything and it's so good.

Action Shot! 

This is the Milanese Torta - I don't know what bread they use but it is amazing. Soft but still sturdy enough for that great sandwich. 

This is the super spicy shrimp - the Camarones a la Diabla. This is seriously spicy people.

Not as spicy as the Menudo, which I did not get a picture of, but which they serve every weekend, and which my friend Troy is obsessed with. 

They also have, without a doubt, the best burrito I've ever had in Memphis. 

And the drinks? Oh my. 

Basically, if you want really really good Mexican food in Memphis, this is the place.
Like strong drinks and Mexican food? This is the place. 
Like spicy food/condiments? This is the place.

For real. You might even look like this when you eat there: 

(Aiya, basically seeing the face of god while eating a quesadilla.)