Makeover Your Leftovers: Beef Sirloin Tip Roast Turned Breakfast

Welcome to the second edition of my Beef Sirloin Tip Roast Leftover plan! As I mentioned in my last post, it’s easy to get bored with eating the same old leftovers meal after meal and so we’ve learned to get creative. It’s also easy to get stuck in the mentality that something like a beef roast can only be eaten for dinner, or maybe lunch – not to mention the mentality that breakfast should be limited to eggs, toast, cereal, etc. That’s why today I’m sharing a super simple, yet filling, Whole30 approved breakfast idea using leftovers! | beef roast with eggs

This isn’t rocket science, obviously. But if you’re anything like me, it’s easy to overlook something like this when you’re standing in front of the refrigerator trying to come up with something to eat for breakfast. And beef roast with vegetables should be eaten for dinner, not breakfast – am I right? Let me give you a tip: throw that thinking out the window. One of the best things you can do for your body is feed it good, nutritious food – whether it’s a traditional “breakfast” food or not. If you want a grilled chicken salad for breakfast, eat it! Not feeling bacon and eggs? How about a bowl of chili with diced avocado on top? You’re much better off eating something nontraditional but filling enough to keep you satiated until lunch than if you ate a bowl of cereal and then snacked all morning. | beef roast with eggs

Not only was this a delicious breakfast, it only took me approximately ten minutes to make. I tossed the potatoes and onions in a hot skillet (you could even throw the carrots in if you wanted – I chose not to), and while they were cooking I heated slices of roast beef in another skillet and scrambled two eggs in the same skillet as the beef – not only did this save me dishes, but the residual seasoning from the beef gave the eggs an additional pop of flavor that blended the entire meal together. No muss, no fuss!

Have I mentioned how much I love leftovers?


Simple Homemade Chicken (or pork) Soup

The first time I created this soup it took me maybe 10 minutes to prepare and it turned out to be the best thing I ate all week.

simple chicken soup |

In an effort to cut down on our grocery bill and maybe save a little money, I’ve been trying to use up the odds and ends in our freezer/fridge/pantry. The day this soup came to be the contents of our fridge consisted of:

1. one handful sad, wilted spinach

2. 2 lemons

3. a tupperware container of diced chicken breast

4. 2 eggs

5. the Brita filter.

Seriously. We had just returned from a few days away and I hadn’t yet gone grocery shopping. So a quick perusal of our pantry resulted in a container of dried shitake mushrooms that I have no recollection of purchasing, and I had homemade bone broth in the freezer.

simple chicken soup |

Voila! I tossed the spinach into a bowl and dumped my frozen broth into a pot on the stove. Once it started to heat up, I added the chicken and some mushrooms until heated through. At the very end I added an egg and a couple shakes of cayenne pepper and poured the soup directly into the bowl to wilt the spinach.

Cheap, easy, and absolutely delicious!

I made this for the second time recently, except instead of diced chicken I added a small handful of crock pot pork carnitas and omitted the mushrooms – which is the soup pictured in this post. The beauty of this soup is that you can really add whatever you want and it will create incredible flavor. An added bonus? The bone broth is chock full of nourishing minerals that are good for the body and soul – perfect for fighting that spring cold!

simple chicken soup |

Simple Homemade Chicken (or pork) Soup

serves one


2-3 cups homemade bone broth

1 handful spinach

4 ounces diced chicken breast, shredded chicken or pork, or cooked shrimp – any protein will do!

1 egg

salt, pepper, cayenne pepper

Optional Add-ins: dried or fresh mushrooms, bean sprouts, fresh cilantro or parsley (feel free to experiment!)


Set your spinach in a single serve bowl and set aside. On the stove heat your bone broth and protein until heated through. Once hot, drop in the egg and stir slowly until the egg is set to your liking – no more than one minute. Season with salt, pepper, and cayenne. Top with additional add-ins if using.

Whole30 Week One Round-Up

Seven days of completely clean eating – no grains, no dairy, no legumes, no sugar and no alcohol – DONE!

whole 30 banner

Yes, that’s correct. For 30 days – from 05 August until 03 September, The Man and I will be following the Whole30 Challenge, which doesn’t allow grains, dairy, legumes, sugar or alcohol. And for the record, “sugar” includes all forms of sweetener, so there’s no honey, agave, stevia, nothing.

whole 30 pic

Why would we do this, you ask? Well, you can read more about the Whole30 plan here, or buy the book It Starts with Food by Dallas and Melissa Hartwig. (Although for the record, I did not buy nor read it, so I can’t give you any thoughts on it.) Essentially though, the Whole30 is (quoting from the website here), “a nutritional reset, designed to help you restore a healthy metabolism, heal your digestive tract, calm systemic inflammation and put an end to unhealthy cravings, habits, and relationships with food.” By eliminating the things that are scientifically known to hurt your body, you “heal your gut”, which leads to better sleep and more energy, not to mention you will just feel better in general.


This may sound hard, and truth be told, it is. Because The Man and I follow a primarily paleo diet on a regular basis (we don’t eat grains or legumes, and we eat very little dairy), I don’t think it was as hard as it would be for someone who regularly eats those things. Your body goes through phases during the 30 days (laid out here: which is hilarious but true), so depending on how you ate before you start, you may experience some of these phases to a more extreme degree. The first time I did my Whole30 – wow, it sucked. For three out of the four weeks I was cranky and whiny, thinking about all the foods I “couldn’t” have. By the time the fourth week rolled around I felt much better and actually continued a whole food lifestyle for quite a while longer.

Even so, there are times when the craving for a glass of wine or a piece of chocolate hit me so hard it’s takes me surprise. But the benefits have definitely been worth it – I’m sleeping like a baby, plus I’m starting to feel more energy. Another benefit (one that also comes from a Paleo diet) is that I usually stick to three meals a day because I’m rarely hungry in between. By limited my food intake to meat, vegetables, fruit and healthy fat, I’m giving my body exactly what it needs to function at peak performance.

whole life

Now I know there are some of you out there (my sister included), who are thinking “this is the dumbest thing I’ve ever heard! I’m not giving up my oatmeal or my greek yogurt or my peanut butter or my quinoa! Those things are healthy! They’re part of a nutritious diet!” I hear you. I was that person about a year and a half ago, before The Man talked me into trying a Paleo lifestyle. I’m not telling you to give up that stuff for good – I realize this is not for everybody. I’m just challenging you to try it. For 30 days. That’s not too much to ask, is it? Just try it and see how you feel…and if after the 30 days you want to go back to oatmeal and greek yogurt and peanut butter, that is absolutely fine! At least you can say you tried it.

For those of you out there thinking, “Well, maybe I could try this, but what can you do with just meat and vegetables and fruit? Doesn’t that get boring?!” No, it doesn’t! And to prove just what you can do with “just meat and veggies and fruit,” take a look at what we’ve been eating the past week. And it’s all Whole30 approved!

breakfast1 two fried eggs served over roasted zucchini, yellow squash, baby carrots and sweet potatoes


egg scramble with leftover seasoned hamburger meat, spinach, onion and yellow pepper


two hamburger patties (one with guacamole, one with spicy brown mustard), and a side salad


homemade beef stew with carrots, onions, celery, mushrooms and sweet potatoes – made with homemade bone broth


ribeye steak with sauteed onions and homemade chimichurri sauce, roasted asparagus


machaca and eggs topped with avocado and salsa, served with sweet potato and bell peppers

dinner 12

Chili Lime Pork Tenderloin with Mango Salsa and Toasted Almond Cauliflower Rice Pilaf

So, have I convinced you yet??