SAUTÉED GREEN BEANS AND
MUSHROOMS WITH FRIED EGGS
6 tablespoons extra-virgin olive oil, divided
2 cups sliced fresh mushrooms
12 ounces fresh green beans, trimmed and
cut into 2-inch pieces
1 sprig fresh thyme
1 garlic clove, minced
1 teaspoon salt, divided
4 cups arugula ( 2 to 3 ounces)
6 large eggs
½ teaspoon grated lemon zest
1 tablespoon fresh lemon juice
2 tablespoons finely chopped shallot
Black pepper
Heat 2 tablespoons of the olive oil in a large nonstick
skillet over high heat. Add the mushrooms and cook,
stirring occasionally, until just beginning to brown,
about 3 minutes. Reduce the heat to medium and stir
in the green beans, thyme, garlic and ½ teaspoon of
the salt. Cook, stirring frequently, for 2 minutes. Cover
and cook, stirring once or twice, until the beans are
crisp-tender, about 5 minutes. Remove and discard
the thyme.
Spread the arugula on a large platter or in a large
shallow bowl. Top with the hot vegetables. Let stand
until the arugula wilts, about 5 minutes.
Meanwhile, wipe out the skillet. Heat 2 tablespoons of
the olive oil in the skillet over medium-high heat. Fry
the eggs in the hot oil until the whites are set and the
yolks are cooked to your desired doneness, flipping the
eggs if desired.
In a small bowl, whisk together the lemon zest and juice,
the remaining 2 tablespoons of olive oil and the shallot.
Toss together the wilted arugula and vegetables.
Drizzle with the dressing and top with the fried eggs.
Sprinkle with the remaining ½ teaspoon salt and
black pepper to taste. Makes 2 servings.
short-term reset and turn it into some-
thing sustainable,” she says. “If you can
lose the morality around food and stop
seeing making poor food choices as a fail-
ure, that’s more than half the battle.”
Some might describe Hartwig’s no-
nonsense, no-compromise approach to
dietary transformation as “tough love.”
She doesn’t reject the label but empha-
sizes, “It’s a tough love that’s really heavy
on the love. People need a little bit of a
kick in the pants to empower themselves.”
While she hopes that her books will
enable readers to make transformations in
their attitudes toward food, her words
have already made a huge impact on some-
one’s life: her own. She says, “The process
of writing this book helped me establish
food freedom in a way I’ve never felt
before. As I wrote it down, I was absorbing
and embracing it.” C
Jennifer Babisak is a Houston-based writer.
ONE-PAN HERB-CRUSTED ROASTED
SALMON WITH ROAS TED
BROCCOLI STEAKS
½ cup fresh basil leaves
½ cup fresh parsley leaves
6 tablespoons extra-virgin olive oil, divided
1 tablespoon fresh lemon juice
1 teaspoon salt, divided
1 teaspoon black pepper, divided
½ teaspoon grated lemon zest
¼ cup almond flour
2 salmon fillets ( 6 ounces each)
3 small heads broccoli with the stems attached
(about 1 pound total)
½ cup sliced almonds, toasted
Preheat the oven to 400 F. Combine the basil, parsley,
4 tablespoons of the oil, lemon juice, ½ teaspoon of
the salt, ½ teaspoon of the pepper and the lemon
zest in a blender or food processor. Cover and pulse
until smooth. Pour the herb mixture into a bowl and
stir in the almond flour.
Place the salmon fillets in a large roasting pan or on
a rimmed baking sheet. Pack the herb mixture on the
top of each fillet.
Trim the broccoli stems to about 3 inches below the
florets. Slice the broccoli heads lengthwise into
1-inch-thick slabs ( 2 or 3 slabs per head), cutting
from the bottom of the stems through the crown to
preserve the shape of the broccoli. Brush both sides of
each broccoli slice with the remaining 2 tablespoons
of olive oil and sprinkle with the remaining ½ teaspoon salt and ½ teaspoon pepper. Arrange the broccoli in a single layer in the pan around the salmon.
Roast the broccoli and salmon for 25 minutes, turning
the broccoli once halfway through roasting, until the
salmon just barely starts to flake when pulled apart
with a fork and the broccoli is lightly browned.
Sprinkle the broccoli with the toasted almonds
before serving. Makes 2 servings.
SCRAMBLED EGG BREAKFAST TACOS WITH
QUICK CIDER-CHIPOTLE BREAKFAST SAUSAGE
SAUSAGE
¼ cup apple cider
1 teaspoon kosher salt
1 teaspoon ground chipotle pepper
1 teaspoon dried sage, crushed, or 1 tablespoon
finely chopped fresh sage
½ teaspoon dried thyme, crushed
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
1 pound ground pork
EGGS
1 tablespoon clarified butter
or ghee
8 large eggs
Kosher salt and black pepper
12 butterhead lettuce leaves
Whole30-compliant pico de gallo
or hot sauce
Chopped avocado (optional)
Fresh cilantro leaves (optional)
Prepare the sausage: In a large bowl, combine the apple cider, salt, chipotle, sage,
thyme, black pepper, garlic powder and onion powder. Add the ground pork and use
your hands to thoroughly mix in the seasonings.
In a large skillet, cook the sausage over medium-high heat until browned, using a wooden
spoon to break up the meat into small pieces as it cooks. Use a slotted spoon to transfer the
sausage to a bowl. Pour off any fat remaining in the skillet and wipe out the skillet.
Prepare the eggs: Place the skillet in which you cooked the sausage over medium heat
and add the butter. In a medium bowl, whisk the eggs just until the yolks are broken.
Pour the eggs into the skillet. Cook, stirring often, until they reach the desired doneness.
Season with salt and black pepper.
Divide the sausage and eggs among the lettuce leaves. Top with pico de gallo and,
if desired, avocado and cilantro. Makes 4 servings.
THECOSTCOCONNECTION
The Whole30 Cookbook (Item #197594) and
Food Freedom Forever (Item #1102858) are
available in most Costco warehouses, along
with a variety of healthy food choices.
