Dawna Stone

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Breakfast Tacos!

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It's no secret that breakfast is a favorite meal of mine. When I have time to sit down and create a substantial meal full of flavor, I'm a happy camper.

These breakfast tacos are easy, fast, and so tasty! Make a couple extras, wrap in foil and save for the next day. Then all you have to do is pull it out of the refrigerator and reheat in the oven.

Trying to eat better. Jump start a clean eating program with a simple and easy-to-follow 5 Day Detox. Compete with meal plans, recipes, shopping lists and more!

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Breakfast Tacos
Servings
4
Servings
4
Breakfast Tacos
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. In a mixing bowl, whisk together the eggs.
  2. If you have a gas stove, lightly cook/char each tortilla by placing it directly on the stove grates. Use metal tongs to turn the tortilla to char both side. Repeat for all 4 tortillas. If you do not have a gas stove, place each tortilla one at a time in a pan over medium high heat. Flip the tortilla often so it doesn’t burn. Remove when tortilla begins to show light brown spots. Reserve tortillas.
  3. Coat a medium skillet with olive oil and heat over medium heat. Cook the onion for 1 to 2 minutes or until translucent. Add the jalapeno and spinach and cook for 1 minute or until spinach is wilted. Pour the eggs over the vegetables. Add salt and pepper to mixture. Cook eggs for 3 to 4 minutes or until desired doneness. Remove from heat.
  4. Top the four tortillas with the reserved egg mixture. Add corn, queso fresco and dash with hot sauce (optional).
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Dairy-Free Strawberry Chocolate Chip Ice Cream

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Looking for a sweet and satisfying dairy free dessert? Look no further, this Strawberry Chocolate Chip Ice Cream will knock your socks off!

Strawberry Chocolate Chip Ice Cream_dairy free

Dairy-Free Strawberry Chocolate Chip Ice Cream
Servings
6
Servings
6
Dairy-Free Strawberry Chocolate Chip Ice Cream
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. In a high powered blender mix together coconut milk, banana, half the strawberries, sugar, vanilla, salt and ice. Start on low speed but quickly get to high speed. Mix on high speed for 1 to 2 minutes. Pour mixture into a glass or stainless bowl, fold in remaining strawberries and chocolate chips. Freeze for several hours or until set.
  2. Set out for 15-20 minutes to soften before serving.
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White Chicken Stew with Homemade Tortilla Chips

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Cold or warm weather, I love my soup, stew and chili recipes! And I'm always busy creating new ones with the season’s best produce. For stews, I love going to the farmer’s market for fresh, local vegetables to combine in one healthy dish.

This White Chicken Stew is a favorite. It is hearty, yet healthy, and full of lean protein. The vegetables along with the beans and chicken create an amazing balance of taste and texture. The meal will leave you and the family feeling warm, happy and satisfied. It’s also easy to make extra servings for delicious (and easy) leftovers.

Get the recipe below. And if you're looking to jump-start your healthy eating, join me for a quick and simple 5-Day Detox!

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Chicken Stew Single Bowl 1200x1200

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White Chicken Stew with Homemade Tortilla Chips
Servings
4
Servings
4
White Chicken Stew with Homemade Tortilla Chips
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. In a Dutch oven, heat the oil over medium-high heat. Add the garlic, onion, celery, and carrots. Sauté for approximately 5 minutes or until the onion is translucent. Add salt and pepper.
  2. Add the yellow pepper, jalapeño, Anaheim pepper, and green chilies and cook an additional 3-5 minutes. Add the broth, beans and kale. Bring to a boil, reduce the heat, and simmer for 25 minutes, or until the vegetables are tender. Add chicken and simmer an additional 5 to 10 minutes or until chicken is warmed through.
  3. While the stew is simmering, preheat the oven to 400°F. Arrange the tortillas on a baking sheet. Bake for 2-4 minutes, or until crisp
  4. Ladle the stew into bowls and top with crumbled tortilla chips.
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Warming Navy Bean and Corn Soup

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When cooler temperatures hit, I find myself craving a bowl of hot soup for lunch or dinner. This healthy Navy Bean and Corn soup is one of my favorites. The addition of brown rice pasta not only makes the soup hearty and delicious, but also entirely wheat-free. Use vegetable broth instead of chicken broth, and it’s also 100% vegan. If you’re looking for a meal that will warm you up and satisfy your craving for something rich and savory—then I encourage you to give this healthy recipe a try!

P.S. If you're interested in getting healthy and/or losing a few pounds, join me for  a quick and simple 5-Day Detox


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Navy Bean & Corn Soup
Servings
4
Servings
4
Navy Bean & Corn Soup
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. In a large pot heat 2 tablespoons olive oil. Add onions, carrots and garlic and sauté over medium heat for 8-10 minutes or until onions are translucent and carrots are tender.
  2. Add 4 cups broth, tomatoes and corn and simmer for 20 minutes, stirring occasionally. Add navy beans and simmer for an additional 5 minutes. Use a soup ladle to remove two cups of soup and transfer to a blender. Blend on medium speed until smooth. Reserve blended soup.
  3. Add pasta to pot with remaining soup, bring to a boil and cook for 10 minutes. Add reserved blended soup to the pot and simmer for an additional 5-10 minutes or until pasta is al dente (take care not to over cook the pasta). Add salt and pepper. Divide into 4 bowl, garnish with chives and serve.
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Poached Egg, Avocado and Spinach Toasts

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I like to make poached eggs on the weekends when there's a bit more time for a leisurely breakfast or lunch. Poached eggs and spinach on toast are a traditional combination, but I add some avocado for another texture.

If you want a jump-start to better eating, join me for a quick and simple 5-Day Detox!

Recipe: 
1 ripe avocado, peeled, pitted, and cubed
Juice of 1/2 lemon
1/4 teaspoon sea salt (+ more to taste)
1 tablespoon extra-virgin olive oil
3 cloves garlic, thinly sliced
3/4 pound spinach, stemmed and rinsed, but not dried
Ground black pepper to taste
2 tablespoons white vinegar
4 large eggs
4 slices gluten-free bread, toasted
Hot sauce (optional)

In a small bowl, combine the avocado with the lemon juice and 1⁄4 teaspoon salt. Set aside.

In a large skillet over medium heat, heat the oil. Add the garlic and cook for 1 minute, or until

fragrant. Add the spinach and cook until just wilted, using tongs to turn the spinach. Transfer

to a bowl and season with salt and pepper to taste. Wipe the skillet clean.

 

To poach the eggs, fill the clean skillet halfway with water and add the vinegar. Bring to a boil

over high heat. Break the eggs into 4 small bowls. Remove the pan from the heat and gently

slide the eggs into the skillet. Cover the pan tightly and let the eggs sit for 4 minutes, or until

the whites are set and the yolks are still runny.

 

Spread the reserved avocado on the toast. Spoon the warm spinach mixture on top. Using a

slotted spoon, carefully transfer the eggs from the skillet to the toast. Serve with the hot sauce

(if desired).

Makes 4 servings

Recipe from my Healthy You Diet cookbook

Blueberry Banana Smoothie Bowl

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I get excited about breakfast. I get even more excited when I have a delicious and nutritious breakfast that is really fast and simple to make like this Blueberry Banana Smoothie Bowl.

I usually add almond milk when I drink smoothies, but for a smoothie bowl, I leave out the almond milk and use yogurt so it's thicker and easier to eat with a spoon. I hope you enjoy it as much as I do!

P.S. If you're looking to jump start your healthy eating or even lose a few pounds, check out my quick and simple 5-Day Detox!

Blueberry Smoothie Bowl Far

Blueberry Banana Smoothie Bowl
Servings
1
Servings
1
Blueberry Banana Smoothie Bowl
Servings
1
Servings
1
Ingredients
Servings:
Instructions
  1. In a blender, blend together yogurt and blueberries. Place smoothie in desired bowl and top with banana, coconut, and almonds.
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