Here’s a recipe from the Wheat Belly 10-Day Grain Detox menu plan that helps you navigate the tricky first 10 days of being wheat/grain-free.
We no longer confine breakfast dishes to breakfast, but have them for lunch or dinner, too. Breakfast skillets are almost always exploding with potatoes, but we don’t want the blood sugar problems of the excessive starch. In this variation of a traditional skillet, we use roasted radishes in place of potatoes. Don’t be turned off by the radishes, as their taste and texture change substantially with roasting, yet they fill out your skillet just like potatoes with none of the problems. While this dish transports and reheats well if you bring it to work or school, if this is too much time and effort to prepare during a busy week, swap this recipe for one of the easier lunch recipes and save this recipe for a weekend lunch when you have more time.
Makes 4 servings
1/4 cup extra-virgin olive oil, divided
1 pound radishes, quartered
½ tsp salt
½ tsp pepper
1 clove garlic, minced
4 green onions, sliced
12 ounces chorizo sausage, sliced
1 green bell pepper, coarsely sliced
2 cups sliced kale or spinach
4 large eggs
1 large avocado, cut in small cubes
Preheat oven to 425º F.
In medium shallow baking pan, combine 2 tablespoons olive oil, radishes, salt, pepper and toss to coat evenly. Place in oven and cook for 20 minutes. Reduce heat to 350º F.
Meanwhile, in a cast iron or other oven-safe skillet over medium-high heat, combine remaining olive oil, garlic, and onions and saute for 2 minutes or until garlic fragrant. Add the sausage and pepper and cook, stirring occasionally, until sausage cooked through. Add kale or spinach, cover and cook until wilted, about 2-3 minutes. When radishes finished baking, stir into kale/spinach mixture.
Make four depressions in the mixture with a large spoon, then crack eggs into each, evenly spaced apart. Bake in oven for 10 minutes or until eggs set.
Remove from oven, add additional sea salt and pepper to taste, and sprinkle avocado cubes over top.