Quick and Easy Chorizo and Asparagus Egg Scramble

Day 8 of The Bone Broth Diet – Chorizo and Egg Scramble with Asparagus for Breakfast, Chicken Salad for Lunch, and Ratatouille for Dinner

Quick and Easy Chorizo and Asparagus Egg Scramble. So I was really looking forward to Day 8 of The Bone Broth Diet as the recipes I planned looked absolutely delicious. And after fasting all day yesterday and then having these meals today – it was a real treat.

First things first though – today was also weigh in day to see if the diet is really working. I gotta say I was a little skeptical of the diet after eating like a queen for 5 days out of 7, but it is all about the foods you eat. And I’m just loving all the foods I’m able to eat !!

So here you go – the magic number for today is 4. I have lost 4 pounds since starting this diet a week ago. And if I keep this up, I’ll be at the 21 day weight goal I set for myself. How’s that for a booyah ?!?!

And now we’re off to Day 8 of The Bone Broth Diet. I hope you all enjoy feasting on every one of these amazing meals as I did.

Day 8 Menu
* Wake up – 1 c warm Chicken Bone Broth
* Breakfast – Quick and Easy Chorizo and Asparagus Egg Scramble
* Lunch – Chicken Salad
* Dinner – Ratatouille over Spaghetti Squash Noodles
* Snack – 1 c warm Chicken Bone Broth

DAY 8 OF THE BONE BROTH DIET RECIPES

Quick and Easy Chorizo and Asparagus Egg Scramble
2 Servings – 215 calories 12 carbs

INGREDIENTS
1/2 large Chorizo link, chopped small
4 strips of Green Peppers, chopped
4 strips of Red Peppers, chopped
4 strips of Yellow Peppers, chopped
1 slice of Onion, chopped
2 Garlic Cloves, minced
3 Eggs
1 tbls Coconut Oil
Ground Pepper

INSTRUCTIONS
Cook chorizo (I used pork chorizo) on medium heat. No need to add oil as the chorizo has enough of its own to keep it from sticking on your pan. Plus I use a nonstick skillet. Once cooked half way, add the pepper and onion slices until soft and the chorizo is all the way done.

While the chorizo and pepper/onion slices are cooking, place the asparagus in a pot of boiling water and blanch for 3 minutes. This is optional, but I like my asparagus easy to chew. Add oil to a skillet and fry the garlic until it’s aromic. Remove the asparagus from the boiling water and place it with the garlic and grill it up together. Splash with ground pepper. This should only take a couple minutes.

Mix the 3 eggs in a small bowl and add to the pepper/onion/chorizo pan and cook until the eggs are done. You can give it some heat by adding some hot pepper flakes – but for me personally, the chorizo already had a good enough bite to it already.

Serve on a plate and viola – DONE AND DELISH !!

CHICKEN SALAD
serves 2 – 297 calories 16g carbs

INGREDIENTS
2 cooked boneless Chicken Breast (use leftovers from broth makings)
2 ribs Celery, finely chopped
1 red or yellow Bell Pepper, finely chopped
1/2 Carrot, cut into small pieces or shredded
1/2 sm red Onion, finely chopped
1/2 Jicama, peeked and finely chopped
1/8 c Balsamic Vinaigrette
Celtic salt
ground black Pepper
1 bag Romaine Lettuce, chopped

INSTRUCTIONS
Combine the first 6 ingredients. Toss with the dressing and season to taste with salt and pepper. Serve on top of the lettuce

Ratatouille and pasta are always a great combination. But seeing we don’t eat pasta for 21 days – we improvise. So my choice was to serve this with Spaghetti Squash Noodles. Or you can make a small 4oz Salmon or Chicken Breast and serve the ratatouille along side those.

RATATOUILLE OVER SPAGHETTI SQUASH NOODLES
Makes 4 servings – 75 calories, 14g carbs
(8 calories and 1.7g carbs for spaghetti squash)

INGREDIENTS
1 tsp Coconut Oil
1/4 yellow onion, finely chopped
1 can (16oz) petite dice tomatoes
1 can (use only 3oz) tomato paste
1/2 Eggplant, finely chopped
1 Zucchini, finely chopped
4oz Mushrooms, cut into thirds
1-2 Garlic Cloves, minced
1 tbl Balsamic Vinegar
1/2 tsp fresh Thyme or 1/4 tsp dried
1/2 tsp Celtic Salt
1/8 tsp ground Black Pepper
1/2 c fresh Basil, cut into chiffonade ribbons
1/8 c chopped fresh Parsley

INSTRUCTIONS
Heat oil in pan over med high heat. Cook the onions until soft. Add the tomatoes, tomato paste, eggplant, zucchini, mushrooms, garlic, vinegar, thyme, salt, and pepper.

Reduce the heat and simmer for about 45 minutes. Remove from the heat, stir in basil and parsley, and add salt and pepper to your liking.

I served mine over cooked spaghetti squash noodles.

HOW TO COOK SPAGHETTI SQUASH

There’s two ways to cook spaghetti squash – in the microwave or in the oven. I cheat and use the microwave as it’s quick and easy.

1. Cut squash lengthwise and remove seeds. Place 1st half of squash upside down on a plate lined with a paper towel, and microwave on high for 6 minutes. Repeat with 2nd half. Scrape out the insides for the spaghetti noodles.
2. If you’re baking in the oven – sprinkle with salt, and place face down on oiled baking sheet. Bake at 350 degrees for approximately 30 minutes or until slightly softened/tender to fork. Remove from oven and allow to cool enough to handle.

And if you’re planning on going on this 21 day Bone Broth Diet and want to make your own meals, I can send you the PDF’s for the YES and NO FOODS allowed on the diet. Just let me know where to send them ↓