How to make delicious scrambled eggs that you will never get tired of eating!****

My mother makes the best scrambled eggs. I learned how to make her eggs growing up. I recently had breakfast made by friends and quickly realized that many people out there do not know how to make tasty eggs and eggs are one of the best things you can eat...it says so on the TV - ha ha!

For one serving...b/c eggs don't work as leftovers :)

Ingredients:

1 whole egg
1 egg white
1 slice of uncured bacon*
a bit of chopped orange bell pepper**
a bit of chopped onion
a dash of ground pepper

1. Cut the bacon into slender horizontal strips (do it when it is cold, one slice of bacon warms up quickly in your hands).

2. Cook bacon in skillet.

3. While bacon is cooking whisk egg and egg white together - you know like you are going to scramble an egg. Season with pepper. Set to the side.

4. Remove bacon to a paper towel.

5. Remove all but a thin (thin!) layer of bacon fat from skillet.

6. Add bell pepper and onion to skillet. Saute for a few minutes.

7. Add egg mixture to skillet. Add bacon. Let stand for all of 15 seconds. Then constantly run through with spatula to scramble.***

*I use uncured b/c I read the label! You can find bacon that is not processed with phosphorus!

**I'd go with orange, but you can use any color and/or other veggie you have leftover. I like orange bell pepper because the sweeter pepper goes nicely with salt from the bacon.

***I suggest using low to med low heat. Slow cooked eggs are better.

****You are responsible for understanding the nutritional and mineral content of the food you consume. Not me, which is why it is not posted. I do not claim that any of the recipes in this blog necessarily meet the renal diet restrictions. I am NOT a certified dietitian.

BPA free cans = Awesome!

When shopping for your beans for my fantastic Almost there Chicken Chili, I would highly recommend looking for Eden Organic. Not only do they include potassium and phosphorus on the nutrition label but their cans are also BPA free! Can't wait to learn more? Check out their website: http://www.edenfoods.com/

Almost there Chicken Chili***

Turns out I like to grate garlic too!
This is a slow cook, crock pot recipe.

Ingredients:

4 chicken thighs
1 cup low sodium, low fat chicken broth*
1 med red bell pepper
1/2 a large onion
1 and 1/2 cup cannellini beans no salt added (about 1 15oz can)
1tsp of ground cumin
1 tbsp of chili powder**
1/2 tbsp Mrs. Dash (spicy)
1 tsp of grated garlic
1 tbsp of ground pepper
1/2 tsp sea salt (optional)
1-2 tbsp olive oil

Makes 4 servings. Recommended to serve with rice.

1. Heat olive oil in skillet. Season chicken thighs with Mrs. Dash and 1/2 tbsp ground pepper. Brown chicken in skillet.

2. Chop onion and bell pepper place in bottom of crock pot.

3. Measure 1 cup beans and mash (it will thicken the chili). Add to crock pot.

4. Add remaining 1/2 cup of beans to pot.

5. Add/mix grated garlic, cumin, rest of ground pepper, sea salt and chili powder to the vegetables in the pot.

6. Pour the chicken broth over top of vegetables in crock pot.

7. Place browned chicken thighs on top in crock pot.

8. Cook on high for two hours.

9. Remove chicken thighs and shred. Add back to pot. Cook on high and add extra seasonings as desired for additional hour. The additional hour is to assure the beans, red pepper, and onion are cooked well. If they are done to your liking then just keep warm.

*Read the ingredient label...I recommend organic, there is a lot of misc ingredients in a lot of the broths out there.

**Add more or less seasonings as you like, if you like it spicy add more or red pepper flakes, or even a chopped jalapeno.

***You are responsible for understanding the nutritional and mineral content of the food you consume. Not me, which is why it is not posted. I do not claim that any of the recipes in this blog necessarily meet the renal diet restrictions. I am NOT a certified dietitian.

Organic vs. not Organic

I have been an advocate of organic fruits, veggies, and meat for quite sometime now. And honestly, it is just be because I have very sensitive taste buds...organic foods taste better to me. They taste good - veggies and fruits are sweeter and fresher and I find meats cook better. Not organic veggies and fruits taste bitter and watery to me. The difference may indeed be that organic foods are simply fresher because the majority of foods have to come from local sources.

However, convincing others has always been a bit of an uphill battle...and I really don't have that motivation to really care what other people choose to eat. Last night however, I had the fantastic opportunity to show my parents that organic really is much more delicious! In a blind taste test...organic cucumbers were the favorite by far vs. not organic cucumbers.

I found this article by Mayo Clinic to be the most helpful. It is food source neutral and has some good information to help sort out the thousands of rumors and confusion about organic vs not organic food:

http://www.mayoclinic.com/health/organic-food/NU00255

Chicken Salad****

So, I don't ever cook from a recipe...or if there is a recipe, I find it very difficult to follow. Either way, I made chicken salad and did my best to measure everything.

Ingredients:

1-2 chicken breasts
1 med shallot
1/2 an orange or yellow bell pepper*
1/2 cucumber (enough to cut into bite size pieces for at least a 1/4 of a cup)
1/4 cup blueberries (go through and hand pick - you don't want mushy food)
1/4 cup of halved seedless grapes (I'd go with red)*
1 tblsp of olive oil
2 tblsp of light mayo**
1/2 tblsp of dijon mustard
Seasonings:
pepper (preferably a grinder)
dried italian seaonings(any kind oregano, basil, etc.)
Mrs. Dash (spicy)

makes 4 servings

1. Take shallot, grate until you have about 1/2 teaspoon of grated shallot (you may want to consider closing your eyes or wearing goggles). Mix 1/2 teaspoon of grated shallot with 1/2 tablespoon of Dijon mustard and two tablespoons of light mayo. Put in refrigerator until later.

2. Heat olive oil in skillet. Season chicken with the seasonings. Cook chicken in skillet.

3. Chop rest of shallot. Chop Bell pepper. When chicken is halfway cooked add chopped shallot and bell pepper to skillet. Saute to assure the veggies are cooked on all sides. I would recommend cooking until the shallot caramelizes.

4. Chop cucumber...I usually cut into quarters lengthwise and then cut slices, so they look like little triangles. If you are planning on having left overs, scoop out the seeds first. Set to side.

5. Cut Grapes in half. Set to side.

6. When chicken is done, let cool to room temperature.

7. When cool shred chicken. You can do this with two forks, but I would recommend using your hands.

8. Take mayo mixure from fridge and mix with shredded chicken.

9. Add cooked bell pepper and shallot. Mix.

10. About 30 min before serving add, grapes, blueberries, and cucumbers***. Mix. Let stand in the refrigerator.

*There are a lot of ingredients. If you choose to keep it simple I suggest skipping the bell pepper and grapes.

**You could substitute mayo with olive oil.

***If you think you will have left overs it is best to mix the amount you believe you will need. Grapes and cucumbers have a lot of water in them...if left overnight, you will have watery chicken salad, it is a little gross.

****You are responsible for understanding the nutritional and mineral content of the food you consume. Not me, which is why it is not posted. I do not claim that any of the recipes in this blog necessarily meet the renal diet restrictions. I am NOT a certified dietitian.