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30 Minutes or Less

Ultimate Breakfast Bowl (a Maman Copycat!)

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breakfast bowl with coffee and avocado on the side.

Start your day off right with this fully loaded breakfast bowl! Crispy potatoes, homemade bourbon bacon ham, smoky chipotle aioli, and fresh avocado, all complete with a fried egg. This well-rounded meal is extra healthy, loaded with all the right nutrients to keep you feeling your BEST all morning long.

breakfast bowl on a table with coffee and avocado on the side

I stopped by the Maman in SoHo recently for breakfast with a friend. It was my first time eating an actual meal there (usually just stop by for coffee), and it took me exactly .02 seconds to decide what I wanted to order. The Papa’s Breakfast Bowl had my name written allllll over it. “roasted potatoes, bourbon bacon jam, a sunny egg & sliced avocado served with chipotle aioli,” sign me UP.

fork cutting through egg yolk on a breakfast bowl

What You’ll Need To Make The Ultimate Breakfast Bowl

Potatoes – Either yellow potatoes or baby potatoes will work here! I love yellow potatoes for how beautifully they roast up. Perfectly crispy on the outside, while soft and creamy on the inside. I keep the roasted potatoes in this recipe as simple as possible, since we’ve got a few other things going on! Start by tossing them in salt and oil, then roast for 20 minutes. While the potatoes roast, you’ll have just enough time to make your bourbon bacon jam.

Bacon – Any kind of bacon gets the job done. I used a standard no sugar-added bacon, since we’ll add some maple syrup to the jam later on. Though thick-cut or thin-cut makes no difference in this recipe.

Bourbon – Don’t worry, the bourbon in this recipe is totally safe for people of all ages to consume! Once added to the caramelized onions, the alcohol is completely cooked off, leaving behind only the smoky, slightly sweet taste of bourbon. I personally love the little bit of oomph a touch of bourbon gives our savory jam, but if you’d like, you can definitely make this recipe without it.

Mayonnaise – A few tablespoons of good quality mayo is the base to our chipotle aioli. When making aiolis, I always emphasize the importance of starting with a good quality, mild tasting mayo. I used Primal Kitchen’s Avocado Oil Mayo, which not only tastes delicious, but is much healthier than most other mayos on the market.

Eggs – Maman’s version of this breakfast bowl comes with just one fried egg on top. However, you can certainly add as many eggs as you’d like! You even have the freedom to cook your eggs however you prefer them. Over easy, over hard, scrambled, poached, or boiled, your breakfast bowl will taste delicious no matter what!

Microgreens – While cute and tasty, you don’t have to use microgreens in this recipe. You can certainly use any kind of green you’d like. Or, feel free to leave the greens out altogether.

close-up image of a runny egg yolk on a breakfast bowl

Adjust This Recipe To Your Dietary Needs

Make it Vegetarian: The only meat in these breakfast bowls is the bacon. So, simply remove the bacon from the jam, and cook the onions in one tablespoon of avocado oil instead.

Make it Paleo: Swap the yellow potatoes for white sweet potatoes for a paleo breakfast bowl! You’ll also want to omit the bourbon from the jam, and use a paleo-compliant mayonnaise in the chipotle aioli.

Ultimate Breakfast Bowl (a Maman Copycat!)

0 from 0 votes
Recipe by Samantha Course: BreakfastDifficulty: Intermediate
Servings

2

servings
Prep time

5

minutes
Cooking time

25

minutes
Total time

30

minutes

Start your day off right with this fully loaded breakfast bowl! Crispy potatoes, homemade bourbon bacon ham, smoky chipotle aioli, and fresh avocado, all complete with a fried egg. This well-rounded meal is extra healthy, loaded with all the right nutrients to keep you feeling your BEST all morning long.

Ingredients

  • For the potatoes:

  • 3-4 yellow potatoes, cut into 2-inch pieces

  • 1 tablespoon avocado oil

  • salt, to taste

  • For the bourbon bacon jam:

  • 1 pound bacon, cut into 1-inch pieces

  • 1 yellow onion, sliced

  • 1/4 cup bourbon

  • 1/4 cup maple syrup

  • 3 tablespoons balsamic vinegar

  • small pinch cayenne pepper, optional

  • For the chipotle aioli:

  • 3 tablespoons mayonnaise

  • 1 teaspoon lemon juice

  • 1/8 teaspoon chipotle powder or 1/2 teaspoon adobo sauce from a can of chipotle peppers

  • 1/8 teaspoon salt

  • For the bowl:

  • 2 eggs, fried to your liking

  • 1/2 avocado, sliced

  • small handful microgreens, optional

Directions

  • For the potatoes:
  • Preheat oven to 450° Fahrenheit and place all potato ingredients on a sheet pan, then toss potatoes to coat in oil and salt.
  • Roast potatoes for 20 minutes, flipping them halfway through.
  • For the bourbon bacon jam:
  • Cook bacon in a large skillet over medium-high heat, until crispy. Transfer cooked bacon to a paper towel-lined plate, then remove all but 1 tablespoon of bacon fat from skillet.
  • Add sliced onion to skillet and cook for 15 minutes, stirring every few minutes, until dark and beginning to caramelize.
  • Pour in bourbon and scrape up any brown bits from bottom of skillet, then add in maple syrup and balsamic vinegar. Cook 3-5 minutes or until thick and syrupy.
  • Add cooked bacon back into skillet along with pinch of cayenne pepper, cook for an additional 5 minutes then let cool slightly.
  • For the chipotle aioli:
  • Add all chipotle aioli ingredients to a small bowl and whisk to combine.
  • For the bowls:
  • Arrange bowls diving roasted potatoes between two bowls. Top each bowl with a fried egg, bourbon bacon jam, sliced avocado, small handful of microgreens, and a drizzle of chipotle aioli.

Recipe Video

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30 Minutes or Less

Avocado Pasta with Roasted Garlic and Tomatoes

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avocado pasta on a plate with a fork

Vibrantly green and irresistibly creamy avocado pasta, finished off with roasted garlic and tomatoes! Whip up this quick, easy, and healthy dinner recipe in under 20 minutes. Perfect when you’re short on time and/or craving something comforting and delicious.

close-up image of avocado pasta with roasted garlic and tomatoes on a plate

What You’ll Need To Make Avocado Pasta

Avocado – LOL, duh! Pick up two perfectly ripe avocados for this plant-based recipe. To know whether your avocados are ripe or not, give them a gentle squeeze. If the skin gives a tiny bit then they’re ready to eat! Though if your avocados feel hard as rocks, leave them out at room temperature for another day or two until ripe. I almost always buy a big bag of avocados while at the store, and use leftovers to make avocado toast in the morning – yum!

Fresh Herbs – Feel free to use any fresh herbs you’d like, or have on-hand! I used a combo of fresh basil and fresh parsley, which made for a perfectly fresh-tasting sauce. However, a bunch of fresh cilantro would taste equally as delicious.

Garlic – Plenty of garlic is necessary for this avocado pasta recipe! We pretty much use an entire garlic bulb between the roasted garlic and tomatoes, and the avocado sauce. When roasted, garlic releases intense flavor which is straight up heavenly. I could eat roasted garlic all by itself, it’s that good! Together with the tomatoes, olive oil, and a little bit of salt and pepper – the roasted garlic in this recipe is to-die-for.

overhead image of avocado pasta on two plate

Tips and Tricks

  • Use any pasta shape you’d like! I used bow-ties since they’re what I had, but shape truly makes no difference here. I can imagine this avocado pasta tastes just as delicious with spaghetti, penne, fusilli, elbows, etc.
  • Remember to reserve half a cup of pasta water! This pasta water will be added back into the pasta, after you’ve strained it, and added the avocado sauce in. The starches from the reserved water help your sauce latch onto the pasta.
  • Typically served hot, this pasta can also be served cold as an avocado pasta salad. For a cold pasta dish, cook up everything the same. Then, cover and leave to chill for about an hour before serving.

Adjust This Recipe To Your Dietary Needs

Make it Gluten-Free: This pasta is easily made gluten-free with the use of your favorite gluten-free pasta. Now my personal favorite gluten-free pasta is Jovial’s Brown Rice pasta, and is actually exactly what I used in the photos here!

Make it Paleo/Grain-Free: For a paleo pasta, simply use zucchini noodles or spaghetti squash in place of the pasta in this dinner recipe.

Avocado Pasta with Roasted Garlic and Tomatoes

0 from 0 votes
Recipe by Samantha Course: MainDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

15

minutes
Total time

20

minutes

Vibrantly green and irresistibly creamy avocado pasta, finished off with roasted garlic and tomatoes! Whip up this quick, easy, and healthy dinner recipe in under 20 minutes. Perfect when you’re short on time and/or craving something comforting and delicious.

Ingredients

  • 1 pound pasta, uncooked

  • For the roasted garlic and tomatoes:

  • 1 pint grape tomatoes

  • 6-8 garlic cloves, sliced

  • 2 tablespoons olive oil

  • salt and black pepper, to taste

  • For the avocado sauce:

  • 2 ripe avocados, peeled and pits removed

  • 1/2 cup fresh basil, parsley, and/or cilantro

  • 1/4 cup olive oil

  • 2 garlic cloves

  • 1 lemon, juiced

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

Directions

  • Preheat oven to 400° Fahrenheit. Make the roasted garlic and tomatoes by placing tomatoes and sliced garlic on a baking sheet, then drizzling with olive oil and seasoning with salt and pepper. Roast for 15 minutes or until soft and very fragrant.
  • While garlic and tomatoes roast, cook pasta in a large pot of salted water until al dente and reserve ½ cup pasta water.
  • While pasta cooks, add all avocado sauce ingredients to a blender and blend until smooth.
  • Once pasta is cooked, strain then add back into pot along with avocado sauce and reserved pasta water. Toss pasta in sauce before adding in roasted garlic and tomatoes, serve immediately.

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30 Minutes or Less

Citrus Salad with Avocado and Pistachios

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overhead image of citrus salad on a serving platter

Deliciously bright and zesty citrus salad with avocado and pistachios! Put this season’s best produce to good use in a fresh and healthy salad. Quick and easy to make in just three steps, and under 10 minutes!

overhead image of citrus salad on a platter with fresh mint on the side

What You’ll Need To Make Citrus Salad

Blood Oranges – While they most certainly add flavor, they just as importantly add a stunning deep red color to this side dish. Less tangy and more tart than most other oranges, blood oranges diversify the overall recipe. However, if you can’t find blood oranges or they’re simply not your thing, feel free to replace them with any other type of orange you’d like.

Cara Cara or Navel Oranges – I know many people rave about cara cara oranges this time of year, and for obvious reasons – they’re freaking delicious! Though for this citrus salad recipe I used navel oranges, due to the simple fact that they were on sale. And let me tell ya, there wasn’t a thing I’d change about how this plant-based dish turned out.

Avocado – Peak avocado season is January through March, which coincidentally is also peak citrus season. So I figured, since we’re on a seasonal produce kick over here, why not use as much winter produce in this salad as possible?! And that’s exactly what I did. While not necessary, avocado does add in some healthy fats and mild flavor.

Pistachios – Every salad needs a good crunch, and this citrus salad is no exception! Unsalted pistachios play perfectly with the other textures in this dish.

Sherry Vinegar – Either sherry vinegar, apple cider vinegar, or lemon juice would taste delicious in this citrus salad dressing. Feel free to use whichever you have on-hand and/or like the most!

dressing being poured over citrus salad

Tips and Tricks

  • Avoid serving this citrus salad right away, and instead leave it to sit for at least 10 minutes before eating. This time will allow the flavors to develop and marinate, making for an even more delicious salad!
  • If not gluten-free, serve this citrus salad with a side of toasted crusty bread! Bread is the perfect pairing to this fresh and bright recipe, and ideal for soaking up that orange and grapefruit juice.
  • You can either peel then segment your citrus fruit, or peel then slice it for this dish. For instructions on how to segment and slice oranges, check out this video I posted!
close-up image of citrus salad with avocado and pistachios

Adjust This Recipe To Your Dietary Needs

Make it Nut-Free: Replace the pistachios with either unsalted sunflower seeds or pumpkin seeds for a nice, nut-free crunch!

Make it Vegan: This recipe is already almost completely vegan! The only thing that’s not is the honey in the dressing, so to make it 100% vegan, simply replace the honey with maple syrup.

Citrus Salad with Avocado and Pistachios

0 from 0 votes
Recipe by Samantha Course: Sides, Appetizers, Salads
Servings

6

servings
Prep time

10

minutes
Total time

10

minutes

Deliciously bright and zesty citrus salad with avocado and pistachios! Put this season’s best produce to good use in a fresh and healthy salad. Quick and easy to make in just three steps, and under 10 minutes!

Ingredients

  • 2 blood oranges, peeled and sliced

  • 2 cara cara or navel oranges, peeled and sliced

  • 1 pink grapefruit, peeled and sliced

  • 1 avocado, sliced

  • 1/2 small red onion, thinly sliced

  • 1/4 cup pistachios, unsalted

  • For the citrus salad dressing:

  • 3 tablespoons olive oil

  • 1 tablespoon sherry vinegar, see Notes

  • 1 teaspoon honey, or maple syrup

  • squeeze of fresh lime juice

  • salt and black pepper, to taste

  • For serving:

  • fresh mint leaves

Directions

  • Assemble all salad ingredients on a large platter.
  • Whisk together all dressing ingredients in a small bowl.
  • Drizzle dressing over salad, garnish with fresh mint leaves and serve immediately or let sit for 10-20 minutes to let flavors marinate.

Notes

  • Sherry Vinegar: You can use apple cider vinegar or lemon juice in place of sherry vinegar.

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30 Minutes or Less

4-Ingredient Instant Pot Shredded Chicken Tacos

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overhead image of three instant pot shredded chicken tacos on a table with fresh cilantro and limes on the side

In need of a quick and easy dinner recipe, ready in under 30 minutes? Look no further than these Instant Pot Shredded Chicken Tacos! They’re loaded with delicious flavor, and ready to be topped with whatever your heart desires. Salsa, shredded lettuce, cheese, avocado, guacamole – the possibilities are endless!

two instant pot shredded chicken tacos on a plate with fresh cilantro on the side

What You’ll Need

Instant Pot – I was definitely very late to the Instant Pot game. I only just purchased my Instant Pot about 6 months ago, but man do I already LOVE it. I have an 8 quart Instant Pot, and it’s truly the perfect size for either big batch meals or a quick dinner for two. Two pounds of chicken takes only 12 minutes to fully cook in an Instant Pot or pressure cooker. I set my pot to the “Meat” setting to cook, but depending on your pot, your same setting may be labeled as “Poultry” instead. Once the 12 minutes is up, press the steam release button on the lid of your Instant Pot to manually release the pressure before removing the lid. Then, remove the chicken from the pot, shred it, before placing it back into the pot to absorb that delicious sauce!

Chicken Breasts – Boneless, skinless chicken breasts are ideal for this shredded chicken recipe. They’re perfectly lean, and a blank canvas for the seasonings in this dish.

Taco Seasoning – One packet of taco seasoning contains all the flavor we need for this recipe! I love the Siete Mild Taco Seasoning, but really any brand will work. I especially enjoy using pre-packaged taco seasoning since it has all the spices we’d want in this taco recipe. This single ingredient makes our entire meal so much quicker and easier to make!

Top Tips

  • Reserve any leftover sauce in the Instant Pot and spoon it over your tacos! All of the flavor in this dish comes from the sauce our chicken is cooked in. Therefore, use every last bit of it – trust me, it’s delicious!
  • Serve this taco-seasoned Instant Pot shredded chicken over rice or a salad instead. I love turning this flavorful Mexican-inspired chicken into a taco salad or burrito bowl for a new, and exciting meal. This is also a great way to use up any leftover chicken!
instant pot shredded chicken on a plate with limes and cilantro on the side

Adjust This Recipe To Your Dietary Needs

Make it Gluten-Free: Ensure the taco seasoning you’re using is gluten-free, since some contain all purpose flour! Also, serve these Instant Pot shredded chicken tacos over corn tortillas, or Siete Grain-Free Tortillas for a completely gluten-free meal.

Make it Vegan: For Instant Pot vegan tacos, replace the chicken with one cup of dried lentils! Cook your lentils with the taco seasoning, vegetable broth, and fire roasted tomatoes at high pressure for 15 minutes. The lentils will soak up so much delicious flavor!

Make it Paleo/Whole30: Use a paleo-compliant taco seasoning such as Siete Taco Seasoning, then serve your shredded chicken over lettuce wraps to turn this into a super healthy, low-carb lunch or dinner.

4-Ingredient Instant Pot Shredded Chicken Tacos

0 from 0 votes
Recipe by Samantha Course: MainDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

12

minutes
Total time

17

minutes

In need of a quick and easy dinner recipe, ready in under 30 minutes? Look no further than these Instant Pot Shredded Chicken Tacos! They’re loaded with delicious flavor, and ready to be topped with whatever your heart desires. Salsa, shredded lettuce, cheese, avocado, guacamole – the possibilities are endless!

Ingredients

  • For the Instant Pot shredded chicken:

  • 2 pounds boneless skinless chicken breasts

  • 1 (1-ounce) packet taco seasoning

  • 1 cup chicken or vegetable broth

  • 1 (15-ounce) can fire roasted diced tomatoes, undrained

  • For the tacos:

  • corn or flour tortillas

  • salsa

  • avocado

  • cilantro

  • slice jalapeño

  • limes

Directions

  • Place chicken breasts in Instant Pot, then pour in broth. Sprinkle with the taco seasoning, then add in diced tomatoes.
    • IP-Shredded-Chicken-Tacos-Step-1
  • Set to Poultry/Meat for 12 minutes, then manually release steam before removing lid.
    • IP-Shredded-Chicken-Tacos-Step-2
  • Remove chicken breasts from Instant Pot and shred with two forks. Place shredded chicken back into Instant Pot and stir to mix in with the sauce.
    • IP-Shredded-Chicken-Tacos-Step-3
  • Fill tortillas with shredded chicken and any toppings you’d like.

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30 Minutes or Less

Easy Breakfast Tacos (Freezer Friendly!)

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breakfast tacos with sliced avocado and vegan sour cream on top, and coffee on the side

One pan and a few simple ingredients is all you’ll need for the best EVER breakfast tacos! Smoky chorizo, creamy refried beans, fluffy eggs, and fresh avocado piled high atop warm tortillas. And did I mention they take just 15 minutes to make?! There truly is no better way to start the day.

breakfast tacos with sliced avocado and vegan sour cream on top, and coffee on the side

What You’ll Need

Tortillas – Either corn or flour tortillas will work for these breakfast tacos! I actually used Siete’s grain-free tortillas to keep my tacos a little lighter and healthier. Whatever tortillas you use, be sure to heat them up slightly in your pan to make them pliable and crispy around the edges.

Chorizo – The two most common types of chorizo are semi-cooked chorizo and dried chorizo. For this recipe, we’re looking for either semi-cooked chorizo or fresh chorizo. While uncommon, fresh chorizo works best in this recipe, so if you can find it definitely use it! Though I used semi-cooked chorizo and my breakfast tacos still turned out perfect. For semi-cooked, chop the chorizo into half or quarter moons then quickly cook in a hot skillet. For fresh chorizo, remove the meat from its casing and cook in a hot skillet until completely cooked through, crumbling the sausage as it cooks.

Eggs – They wouldn’t be breakfast tacos without some scrambled eggs! Luckily, scrambled eggs are super easy to throw together. Use as many or as few eggs as you’d like, I sometimes add a couple more into my scramble for extra protein.

Refried Beans – Either canned or homemade refried beans will taste delicious in this easy breakfast recipe. For homemade, I recommend this recipe, and for store bought, I prefer the Amy’s Organic Refried Beans.

Adjust This Recipe To Your Dietary Needs

  • Make it Vegan: Making vegan breakfast tacos is surprisingly easy with a few simple swaps. Cook up some scrambled tofu and double up on refried beans to make up for the lack of chorizo. The end result will be a delicious vegan breakfast with plenty of protein!
  • Make it Paleo: Use Siete Almond Flour Tortillas in place of regular tortillas to turn this into a paleo meal.
  • Make it Whole30: Ditch the tortillas and wrap these breakfast tacos in butter lettuce leaves instead! Also, make sure your refried beans and chorizo are Whole30 compliant. If you can’t find Whole30 compliant chorizo, use Whole30 compliant bacon instead.

How to Freeze Breakfast Tacos

  1. Wrap tortilla completely around filling, then wrap each individual taco in aluminum foil.
  2. Store in the freezer for up to 1 month.
  3. To reheat, place tacos still in foil in the oven at 350° Fahrenheit for 15-20 minutes or until heated through.
Easy Breakfast Tacos (Freezer Friendly)
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Easy Breakfast Tacos (Freezer Friendly)

0 from 0 votes
Recipe by Samantha Course: BreakfastDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

10

minutes
Total time

15

minutes

One pan and a few simple ingredients is all you’ll need for the best EVER breakfast tacos! Smoky chorizo, creamy refried beans, fluffy eggs, and fresh avocado piled high atop warm tortillas. And did I mention they take just 15 minutes to make?! There truly is no better way to start the day.

Ingredients

  • 8 small corn or flour tortillas

  • 4 ounces chorizo sausage, removed from casing or chopped

  • 8 large eggs, whisked

  • salt and pepper, to taste

  • 1 cup refried beans

  • 2 avocados, peeled and sliced

  • Optional toppings:

  • salsa

  • fresh cilantro, chopped

  • cheese

  • sour cream

  • hot sauce

Directions

  • Heat tortillas in a skillet over medium-low heat, one at a time, until soft and pliable then set aside.
  • Add olive oil to skillet and cook chorizo sausage until browned and cooked through, then remove and set aside.
  • Add whisked eggs to skillet, season with salt and pepper, and scramble until full cooked.
  • Warm refried beans in either the microwave or a small saucepan over low heat.
  • Assemble tacos by spooning some refried beans, then chorizo, then scrambled eggs into each tortilla. Top with sliced avocado and any other toppings you’d like.

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