Baked Eggs with Tomatoes and Pistou by Sun Basket- #FreshTastyValentines #sponsor #giveaway

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

This Saturday someone made me breakfast. Someone went out of their way to make ME food. Someone went out of their way to shop for ME. Someone made me something healthy and delicious and gluten free and organic for ME. Okay, well maybe I did the cooking. But I didn’t have to menu plan. I didn’t have to shop. And I didn’t have to prep.

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

Thanks to Sun Basket! Sun Basket helped me get my breakfast to the table in only 10 minutes! And boy was it delicious!

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

Sun Basket is a meal delivery service that ships Paleo, Gluten–Free, and Vegetarian meals for 2, 4 or 6 family members for a flat fee per meal with delivery fresh from West Coast farms. Sun Basket always ships seasonal organic produce at the peak of freshness in a recyclable insulated package direct to your door. They even use grass -fed and antibiotic-free beef, poultry and seafood from Farmers and Fishermen they trust.

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

And I definitely tasted the difference. Sun Basket provided me with my choice of weekly meals for this February’s event #FreshTastyValentines (a sponsored giveaway running February 1st-8th) hosted by Camilla at Culinary Adventures with Camilla.

The Giveaway Event You've Been Waiting For - #FreshTastyValentines | Famished Fish, Finicky Shark

Camilla was lucky to receive a Sun Basket kit too, because she resides in one of the select ship to states just like me. Sun Basket ships locally to CA, WA, CO, UT, OR, AZ, NV, & ID because they want you to get the freshest produce and proteins.

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

Photo Credit: Sun Basket

For my weekly meal choices, I opted for the Vegetarian meals. The fresh veggies and colorful sauces were what drew me to the Quinoa and White Bean Salad with Arugula, Blood Oranges and Mint; Hodo Soy Tofu Burgers with Sweet Chile Mayo and Oven Fries; Baked Eggs with Tomato and Pistou; and Kale-Cucumber-Pineapple Smoothies.

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

The recipe I’m sharing today is the Baked Eggs with Tomato and Pistou. I will definitely be making this again!

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

This healthy breakfast (or dinner if you like breakfast foods for dinner!) consists of tomatoes and white beans heated gently with a sweet spice blend of paprika and coriander and topped with eggs that are then baked to perfection and then topped with a savory pistou-basil and garlic sauce.

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

I made mine with garbanzo beans because white beans haven’t been agreeing with me lately. But these were superb.

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

To make this, you first heat 2 tsp of olive oil in a skillet. Then add the Sun Basket provided ingredients. First the 1/2 cup diced tomatoes and 1/2 tsp spice blend of sweet paprika and coriander, and when those are heated through the 1/4 cup white beans get stirred in. I used 1/3 cup garbanzo beans, cuz I prefer a lot!

The pan is then topped with 4 eggs, if it is oven safe. I transferred mine to an oven safe casserole. Slide the cracked eggs on top and bake at 350F for 6-10 minutes, depending on desired doneness of the eggs.

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

Top with the 1/4 cup fresh pistou, a bit of sea salt and cracked black pepper and serve, two eggs per person.

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

Can you say “Deliciousness”!!! Thank you Sun Basket!

Baked Eggs with Tomato and Pistou | Famished Fish, Finicky Shark - Sun Basket - #FreshTastyValentines

And don’t forget the Rafflecopter giveaway with #FreshTastyValentines below!!

a Rafflecopter giveaway

This post was sponsored by Sun Basket. I received fresh Meal Packages from the sponsors for participating in #FreshTastyValentines. No additional compensation was received by me. All opinions, text, images, and recipe are my own, unless otherwise noted. Feel free to substitute the branded ingredients as needed with a like for like product. *This post contains affiliate links.


Happy Tummy Zucchini Bread

I’m up to my eyeballs in vegetables. I’ve been eating so much healthy goodies and fiber rich fruits and veggies, that I completely packed my produce drawers in my kitchen fridge.

Okay, yes, I’m one of those guilty parties that has two refrigerators in their home. I have a garage fridge. How else are we to store the extra milk gallons, restaurant leftovers and frozen tamales?

Happy Tummy Zucchini Bread | Famished Fish, Finicky Shark

So my extra refrigerator is extra old and I know when I put vegetables in there I’m at risk for getting frozen vegetables out of it. And sure enough, my zucchini was on the brink of Iceland. So I made zoodles and a huge batch of zucchini bread.

Now I hadn’t planned to share this recipe, as I found it here on Simply Recipes, and I was just trying to find a good zucchini bread recipe, but I changed a couple things and dare I say it…this is the best zucchini bread I’ve had. I took some to work and a couple of my normally picky co-workers demolished it in a second.

Happy Tummy Zucchini Bread | Famished Fish, Finicky Shark

Maybe it’s because I cut out half the fat. Or because I swapped half the regular gluten flour with more tummy friendly gluten free flour. Or the fact that I double the zucchini. Or maybe it was the nutty pecans and extra nutmeg.

Happy Tummy Zucchini Bread | Famished Fish, Finicky Shark

Whatever it was, I can’t get enough. I will purposely buy zucchini all the time just to make this.
All. The. Time.
It. Is. That. Good.

Okay. Got it? Gonna make it? Good!

Happy Tummy Zucchini Bread | Famished Fish, Finicky Shark

Oh and have you met my cheese face Anneliese? She was helping me photograph the tasty bread. And by helping, I really mean eating.

Happy Tummy Zucchini Bread | Famished Fish, Finicky Shark

Happy Tummy Zucchini Bread

Total Time: 1 hour, 20 minutes

Number of servings: 30

Per Serving 167 calories

Fat 8 g

Carbs 23 g

Protein 3 g

30


Happy Tummy Zucchini Bread

Ingredients

  • 4 cups fresh grated zucchini
  • 3 eggs
  • 1 3/4 cups granulated sugar
  • 1/2 cup plain fat free greek yogurt
  • 1/2 cup canola oil
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups gluten free flour blend
  • 2 tsp baking soda
  • 1 tsp pink sea salt
  • 1/2 tsp baking powder
  • 2 tsp cinnamon
  • 1 tsp nutmeg
  • 1 1/4 cups chopped pecans, optional

Instructions

  1. Preheat the oven to 350F.
  2. Spray a 9x13 or 10x14 baking pan with cooking spray and set aside.
  3. In a large stand mixer, combine the fresh grated zucchini, eggs and sugar and mix well. Add the canola oil and fat free greek yogurt and mix well.
  4. In a separate bowl, whisk together the flours, baking soda, baking powder, salt and spices.
  5. Add the dry mixture to the zucchini mixture and mix well, scraping the sides of the bowl as needed. Add the chopped pecans, if desired, and stir in gently.
  6. Pour mixture into prepared pan and bake for 50-55 minutes, until a toothpick inserted in the center comes out clean.
  7. Cool for at least 10 minutes before slicing into 30 pieces to serve.
  8. Store in a covered container in the refrigerator up to one week. Or wrap tightly in plastic wrap and freeze up to 3 months.

Notes

For a gluten free option, use all gluten free flour blend. *recipe has not been tested with this option

Slowcooker Green Chicken Tortilla Chili Soup

Slowcooker Green Chicken Tortilla Chili Soup | Famished Fish, Finicky Shark

Have you ever been to those home parties where they sell you amazing dishes and unique microwavable crocks all while satiating your cravings for unique foods like fruit pizza and microwavable chicken chili? Well I’ve devoured said microwavable chicken chili at numerous home parties and had quite a hankering for it a while ago.

Slowcooker Green Chicken Tortilla Chili Soup | Famished Fish, Finicky Shark

I’ve been sitting on this post waiting for just the opportune season to share it. And with this crazy but much needed California rain and wonderful winter chill, I figured now was a better time than any.

Slowcooker Green Chicken Tortilla Chili Soup | Famished Fish, Finicky Shark

I made this chicken chili with the flavors of my craving in mind but this pretty much turned out as a near cross breed to chicken tortilla soup with all the yumminess I added. But hey, whose complaining?

Slowcooker Green Chicken Tortilla Chili Soup | Famished Fish, Finicky Shark

So I crumbled tortilla chips on mine. Please, do not alert the carb police!

Slowcooker Green Chicken Tortilla Chili Soup | Famished Fish, Finicky Shark

I took the guesswork out of the cooking steps and made this in my slowcooker. My husband shredded the chicken for me before I came home from work, so all I had to do was come home and eat it! It’s loaded with green vegetables and so delicious!

Slowcooker Green Chicken Tortilla Chili Soup | Famished Fish, Finicky Shark

Fresh bone in chicken breast gives this soup a rich broth while tender dark meat adds more deep flavors.

Slowcooker Green Chicken Tortilla Chili Soup | Famished Fish, Finicky Shark

Fiber full beans and tangy tomatillos put the “chili” in the soup.

Slowcooker Green Chicken Tortilla Chili Soup | Famished Fish, Finicky Shark

This flavor packed chili soup will definitely cure any comfort food craving.

Slowcooker Green Chicken Tortilla Chili Soup | Famished Fish, Finicky Shark

Slowcooker Green Chicken Tortilla Chili Soup

Prep Time: 20 minutes

Cook Time: 8 hours, 10 minutes

Total Time: 8 hours, 30 minutes

Number of servings: 8

Per Serving 224 calories

Fat 12 g

Carbs 12 g

Protein 17 g

8


Slowcooker Green Chicken Tortilla Chili Soup

Ingredients

  • One whole bone in chicken breast
  • 1 pound boneless chicken thigh
  • 1 large zucchini, quartered lengthwise, then diced
  • 1 large green bell pepper, seeded and diced.
  • 2 poblano chilies, seeded and diced
  • 3 tomatillos, diced
  • 1 large white onion, diced
  • 7 cloves garlic, smashed
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp cumin
  • 1/4-1/2 tsp chili powder (depending on spice intensity)
  • 1 tsp oregano
  • 1/2 tsp celery salt
  • 1/2 tablespoon chicken bouillon
  • 1 bay leaf
  • 6 cups of water
  • 2 - 14 oz cans white beans, drained and rinsed

Instructions

  1. Prepare the vegetables by dicing the bell peppers, poblano chiles, tomatillos, onions, and zucchini into equal small dices. Smash the garlic with the back of a wooden spoon and leave whole.
  2. In a large skillet (or in a slow-cooker with stovetop setting), heat to medium and add 1 Tb oil and then add all the vegetables. Sautee lightly about 3 minutes. Season the chicken pieces with salt and pepper. Push the vegetables to the side and sear the chicken lightly on each side.
  3. Add the vegetables to the bottom of the slow-cooker and top with the chicken. Add the remaining spices, chicken bouillon and bay leaf. Add the beans and 6 cups water.
  4. Cook on low heat for 6-8 hours.
  5. Carefully remove the chicken from the pot and shred into bite sized pieces, throwing out the chicken bones and bay leaf.
  6. Return the chicken to the pot and stir gently.
  7. To serve, ladle into bowls and top with tortilla chips, shredded cheddar cheese, diced avocado, and/or chopped cilantro, if desired.

Notes

To serve, ladle into bowls and top with tortilla chips, shredded cheddar cheese, diced avocado, and/or chopped cilantro, if desired. (Nutrition not included.)

Powered Up Peanut Butter Cookies

This year marks a year of health. A year of happiness. A year of fulfillment. Cooking with a variety of colors in the kitchen will bring us health. Eating as a family and enjoying each other’s company will bring us happiness. And all that combined will bring fulfillment.

Powered Up Peanut Butter Cookies | Famished Fish, Finicky Shark

Now this is just food focused. Of course, family time, God time and play time add to the mix as well.

But I decided to make my first post of 2016 for the Fill the Cookie Jar, a healthy option. This was my second attempt at experimenting with coconut flour, and researching a variety of recipes, from breads to cookies, to muffins to cakes, to understand the ratio other cooks used. There is a science to baking you know!?

Powered Up Peanut Butter Cookies | Famished Fish, Finicky Shark

Coconut flour is dry, but absorbent, so less is more. Protein powder is the same. In this recipe I used MRM Veggie Meal Replacement in Vanilla Bean, which is gluten free, whey free, and soy free and all veggie based. It is so good!

I swapped some of the butter fat in typical peanut butter cookie recipes for fat free greek yogurt. (I have a healthy obsession with this stuff!) And I added honey for moisture and natural sweetness as well. And I love the flavor of molasses in the brown sugar. I’m sure you can make these with raw unrefined sugar, but I don’t have any in my house. If I want to go total organic next time, I’ll be sure to use that.

Powered Up Peanut Butter Cookies | Famished Fish, Finicky Shark

The end result with these cookies is a peanut buttery, fluffy and chewy cookie, with a hint of honey and a burst of vanilla.

Powered Up Peanut Butter Cookies | Famished Fish, Finicky Shark

My kids couldn’t stay away from these. And when my husband and I came home from dinner after leaving the kids with a tray of cookies and a babysitter, all I found when we returned was a few crumbs and a half a cookie (at least I only made half a batch!).

But I must point out, that after a couple hours, these cookies did not harden, did not flake, did not crumble, and were still irresistibly chewy. (Because I ate those crumbs and half a cookie when I walked in the door-shhh.)

Powered Up Peanut Butter Cookies | Famished Fish, Finicky Shark

Score! I succeeded with my first gluten free cookie recipe! And yes!! I can give this to my finicky shark when watching his gluten levels!

My five-year-old made these his dinner. I didn’t mind since they are a healthy cookie option, packed with protein.

Powered Up Peanut Butter Cookies | Famished Fish, Finicky Shark

If you are looking for a new slightly guilt free cookie to satisfy your cookie cravings, give these a try. Nobody ever said, “I wish I didn’t bake those cookies!”

May God bless your 2016!!!

Powered Up Peanut Butter Cookies

Total Time: 45 minutes

Number of servings: 45

Per Serving 56 calories

Fat 3 g

Carbs 5 g

Protein 2 g

45


Powered Up Peanut Butter Cookies

Ingredients

  • 4 Tb butter
  • 1/2 cup packed brown sugar
  • 1/2 cup, plus 1 Tb creamy peanut butter
  • 3 Tb honey
  • 1/4 cup fat free plain Greek yogurt
  • 1 egg
  • 3/4 tsp vanilla extract
  • 1/2 cup vanilla bean vegan protein powder (MRM Veggie Meal Replacement-gluten free, soy free, whey free)
  • 1/2 cup, plus 2 Tb coconut flour
  • 3/4 tsp baking soda
  • pinch Himalayan pink sea salt
  • 1/4 cup roasted peanuts, optional

Instructions

  1. In a stand mixer or large mixing bowl, combine the butter and brown sugar and cream together until fluffy. Add the peanut butter and mix well. Add the honey and fat free greek yogurt and mix well.Stir in the egg and vanilla and mix until combined.
  2. In a small bowl, combine the coconut flour, protein powder, baking soda and pinch sea salt. Whisk together.
  3. Add the dry mixture to the peanut butter mixture and mix thoroughly until combined. Let batter rest a few minutes.
  4. Drop by rounded tablespoons onto a silicone lined baking sheet spaced 1-2 inches apart. Top each cookie dough mound with a peanut before baking, if desired.
  5. Bake for 10 minutes until lightly browned on the bottoms. Let cool on baking sheet about 5 minutes before transferring to a cooling rack.
  6. Enjoy cookies within 5 days, stored in a covered container. No need to refrigerate.

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Five Cheese Chicken and Cauliflower Orzo (Grown Up Mac and Cheese-Light)

Five Cheese Chicken and Cauliflower Orzo | Famished Fish, Finicky Shark
I am in the kitchen making a scrumptious dinner and my kids are opening and closing the refrigerator and cabinets the entire time scrounging for food. As I’m tripping over toys and little feet I’m reminding them, “I’m making dinner! It’s almost ready!”

Five Cheese Chicken and Cauliflower Orzo | Famished Fish, Finicky SharkThroughout all the constant interruptions it finally gets on the table and I hear, “I want a peanut butter sandwich!” So I compromise (word of the day from my son’s behavioral aide) and I say, “Okay, one bite of mac and I’ll make you a sandwich.”

Five Cheese Chicken and Cauliflower Orzo | Famished Fish, Finicky Shark
Needless to say that sandwich remained untouched after my 5 year old tasted my mac.This Five Cheese Chicken and Cauliflower Orzo is absolutely Hands-Down-Get-In-My-Book-Must-Make-Again-Delicious!!

Five Cheese Chicken and Cauliflower Orzo | Famished Fish, Finicky Shark
My oldest child had seconds. My finicky shark ate everything except the chicken (sometimes he’s a vegetarian), my youngest boy ate all the orzo, and my little girl ate it all! My biggest fish had three helpings. I had to stop at one but…oh-my-goodness…

Five Cheese Chicken and Cauliflower Orzo | Famished Fish, Finicky Shark
Now I basically just threw a bunch of yummy food together with what was in my kitchen staples, but shop for these ingredients again I will, because the proper ratio of the five cheeses is what made this meal! And no heavy cream was used whatsoever! Just reduced fat cream cheese, chicken broth and a mix of cheeses lent to this dish’s irresistible creaminess.

Five Cheese Chicken and Cauliflower Orzo | Famished Fish, Finicky Shark

So get to it! Make this!! You must!! It literally only takes about 30 minutes from start to finish!

Five Cheese Chicken and Cauliflower Orzo | Famished Fish, Finicky Shark

Five Cheese Chicken and Cauliflower Orzo (Grown Up Mac and Cheese-Light)

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 8

Per Serving 549 calories

Fat 26 g

Carbs 49 g

Protein 29 g

8


Five Cheese Chicken and Cauliflower Orzo (Grown Up Mac and Cheese-Light)

Ingredients

  • 1 lb package orzo pasta, uncooked
  • 14 oz chicken breast
  • 1 head cauliflower, roughly chopped
  • 1/4 cup white onion, diced
  • 3 cloves garlic, pressed
  • 1 Tb canola oil
  • 4 Tb butter, divided
  • 2 quarts water
  • 1/2 tsp salt
  • 2 Tb chicken bouillon
  • 4 oz Neufchâtel cheese
  • 2 oz part skim mozzarella cheese, fresh grated
  • 3 oz Colby jack cheese, fresh grated
  • 3 oz cheddar cheese, fresh grated
  • 1 oz parmagiana reggiano cheese, fresh grated plus more for garnish
  • 2 Tb chopped basil, for garnish

Instructions

  1. In a large pot, bring 2 quarts of water to a boil. Add the chicken (and dash salt), and reduce heat to medium high. Cover and boil until cooked through, about 10-12 minutes.
  2. Meanwhile prep the vegetables by roughly chopping the cauliflower, dicing the onion and pressing the garlic.
  3. Then in a large skillet with a lid, melt 2 Tb butter with the canola oil over medium heat. Add the cauliflower and sauté about 5 minutes.
  4. Add the diced onion and pressed garlic. Sprinkle with 1/2 tsp salt. Sauté for another 3 minutes. Reduce heat to low, cover and steam about 3 minutes while the chicken finishes cooking.
  5. Remove the chicken from the pot (do not drain!) and carefully dice it (it will be hot!).
  6. Add the chicken bouillon to the skillet. Add the diced chicken and the reserved cooking liquid. Stir in the dry pasta. Cover and simmer on medium low heat until most of the liquid is absorbed and the pasta is tender, about 7-8 minutes, stirring halfway through cooking time.
  7. Reduce heat back to low. Stir in the neufchatel cream cheese and remaining butter and combine until smooth. Stir in the remaining cheeses until melted. Remove from heat and cool slightly before serving. The sauce will thicken additionally upon standing.
  8. Spoon onto plates to serve. Sprinkle with additional grated Romano cheese and fresh basil, if desired.