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Quick and easy Shakshuka with eggplant, chickpeas, and chard – a well-balanced breakfast or dinner that requires right around 40 minutes to prepare.

Is there anything a runny yolk can’t solve?

In all seriousness, yolks are best when gooey, and if you feel the same, this easy vegetable-packed Shakshuka recipe is yours for the taking.

This fabulous meal of poached eggs in spiced tomato sauce is warm, rich, and satisfying, while staying nice and healthful.

You don’t need to be an expert at poaching eggs or have any background in African or Middle Eastern cuisine to become a Shakshuka aficionado!

When all is said and done, you’re basically making a one-pot meal in a skillet. It’s very similar to making soup or stew!

Let’s dive in!

What is Shakshuka?:

Shakshuka is a classic North African and Middle Eastern meal of eggs stewed in a generously-spiced sauce made from tomatoes, red peppers, and often harissa paste (which is a combination of roasted red peppers, garlic, caraway and coriander seeds, cumin, and herbs).

It is eaten any time of the day – breakfast, lunch, or dinner!

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Low-Carb Keto Chocolate Crinkle Cookies are a fun and easy dessert! This easy dairy-free, sugar-free cookie recipe is made with almond flour, cacao powder, and sugar-free sweetener for a grain-free healthier treat. The recipe is also dairy-free!

Bake up a batch or two for the family, a cookie exchange, or to give away as holiday gifts.

When I bake a batch of crinkle cookies during the holidays, I wonder to myself why I don’t bake them more frequently throughout the year. 

They’re just so vivacious and fun with their deep crevasses and puffs of powdered sugar. 

I whipped up a low-carb keto chocolate crinkle cookies recipe for those of us who are all about those little indulgences but try to keep our blood sugar within the realm of sanity.

Sugar-Free Chocolate Crinkle Cookies - dairy-free, sugar-free, healthy Christmas cookie recipe

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Can you believe August is coming to a close??

I could use another 3 or so months of summer, but I have to admit I do love the month of September. The weather cools off, the towns become quieter, and life just seems more peaceful. I’ll be spending the good part of September in Montana…cruising new-to-me trails and enjoying some scenery!

On this week’s healthy vegetarian meal plan, we have Late Summer Harvest Bowls with Kale Pesto, Fajita Omelettes, 30-Minute Tempeh and Chickpea Sloppy Joes, Skillet Brown Rice and Beans with Heirloom Tomato Salsa, and Curried Chickpea Salad.


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