Archive for the ‘Breakfast’ Category

Bacon Salami Egg Basket Edible Flowers Salad

I was tooling around on the internet earlier, looking for inspiration for dinner, when I stumbled across a JoCooks.com blog recipe for Goat Cheese and Eggs in Bacon Baskets.  Eureka!  Combined with organic blueberries and some of the fresh local greens, herbs, and edible flowers a friend of mine sells from her farm here in town, I’ve got a meal!

Egg Bacon Basket Blueberries

If you want the recipe, just click HERE to go to her blog.  I pretty much followed her recipe word for word except I used canned mushrooms (blah), and blue cheese instead of goat.  I’m looking forward to experimenting with other bacon egg baskets too – different additions, substitutions, flavors.  Plus I made four of them, so two will be for breakfast today or tomorrow!

Egg in a Bacon Basket Dinner Plate Paleo

Poached Egg over Mustard Greens

I made a poached egg the old-fashioned way for breakfast this morning, served over steamed mustard greens. Mustard greens are so weird tasting!  I don’t think I really like them.  But they have massive amounts of vitamin K and loads of other healthiness, so I guess I can get myself to eat them occasionally – especially if they’re coming from my local Master Gardeners garden like these did.

Poached Egg in Cast Iron Mason Jar Ring

Old Fashioned Poached Egg Recipe
  1. Toss a mason jar ring into your cast iron skillet.
  2. Fill the skillet up with water to just barely above the top of the ring.
  3. Bring the water to a simmer (that spot where tiny bubbles are coming up and you’re sure it’s about to start boiling at any second).
  4. Gently crack the egg open into the ring.
  5. Take pictures of it for 20 seconds.  Or not.  😛
  6. Put a lid on it and move the skillet to a cool burner.
  7. Wait 4-6 minutes for a still runny yolk.
  8. Remove the egg with a slotted spoon.
  9. Eat!

 

  1. Breakfast Lunch Dinner PaleoBreakfast: steamed frozen broccoli, leftover grilled chicken breast, blue cheese, organic strawberries.
  2. Snack: locally grown pistachios
  3. Lunch: Big-ass salad with turkey, chicken, hard salami, blue cheese, onion, tomato, and (not pictured) homemade ranch dressing.
  4. Dinner: Two locally “grown” eggs over easy, uncured bacon, and sauteed onion and wannabe home fries made from a turnip. Does anybody have any good recipes for making home fries, potato or turnip?  Mine still tasted good with lots of garlic, pepper, rosemary and oregano, but they didn’t have the crispy fried edges I really wanted.

(PS: Yes I know cheese isn’t exactly paleo, but I love it a little too much to totally give it up, so just pretend it isn’t there).

 

 

Bison Steak Grilled Fajita Paleo

Here are my three main meals from today.  Breakfast was a whole bag of frozen turnips and turnip greens tossed with some ground turkey and seasoned with Mrs Dash garlic and herbs.  Probably should’ve added an egg too, because I started getting hungry faster than normal.  Oh well.  Lunch made up for it though: spaghetti squash mixed with mushrooms, marinara sauce, more leftover ground turkey, garlic chives, and goat cheese.  But it was dinner that was really exciting!

Bison Fajita Paleo Dinner

After my pilates class, I stopped by the grocery store still all sweaty and freshly worn out to grab a couple bunches of organic green and red leaf lettuce, and happened to also notice that some of the bison steaks were on an about-to-go-bad-soon sale!  I don’t remember ever having bison before, so of course I decided to try it!  We just grilled it like a steak after marinating it in red wine vinegar, black pepper, cumin, and chili powder.  I served it up finger-food style with grilled fajita veggies and salsa/guacamole dipping sauce.  It was totally delicious!  Tasted basically like steak if you ask me, though maybe a little milder in flavor.  And five minutes of research online (not the most reliable method, but hey) told me that bison is generally considered healthier than beef because it has less fat and more iron.  Cool.  I’ll pick up some more if I ever see it on Manager’s Special again.

zucchini hash browns gluten free

Tonight, I made Brinner – breakfast for dinner.  Some spicy Italian sausage, a sunny side up egg, some skillet vegetables, and (drumroll please) … zucchini hash browns!  Actually, I don’t know what the technical definition of a hash brown is.  Maybe these are more like zucchini pancakes or breakfast patties.  Potatoes are a funny vegetable – you can cut them up and cook them in a hundred different ways, and each result has a totally new name.

Zucchini should be the same way.  Maybe I’ll just start adding the letter Z to foods that I make with zucchini.  Zash Brownz.  Nah, that’s lame.  Nevermind.  😛

paleo zucchini hash browns

Anyways, making paleo zucchini hash browns is easy.  The bare basics of what you’ll need are…

  1. At least one zucchini.  My three patties are made from two very small zucchinis.
  2. A cheese grater.
  3. One egg (or you could use one or two eggs whites, I suppose)
  4. Cheesecloth, paper towels, or a thin clean rag (or a tshirt if you plan to throw it in the wash right away)
  5. A frying pan and some oil/fat
  6. Optional: Salt, pepper, herbs, spices, shredded cheese, minced onion, minced garlic, etc.

Grate your zucchini like it’s a block of cheese and then wrap it up in your piece of cloth and squeeeeeeeeeze as much of the water out of it as possible.  Then mix the shredded zucchini with the egg and any optional ingredients.  Heat your frying pan up to medium, melt your preferred fat on it (just enough to coat the pan is fine but you can use more if you want to), and then start plopping spoonfuls of zucchini mix onto the pan.  Squash them down into thin patties and tuck the edges in with a spatula to get a rounder look.  Start with four minutes on each side, and then add some more time if you need to.  You want both sides to be nicely browned and all the egg throughout the patty to be cooked and firm.

I ate mine with a generous helping of organic marinara sauce on top!

 

A Bacon InfoGraphic

Posted: April 20, 2012 in Breakfast, Uncategorized

A friend of mine on Facebook shared this infographic, and I wanted to share it with all of you.  Everybody loves a good infographic, especially when there’s bacon involved!  🙂

Protein and Fat Versus Carbs and Sugar

 

Frittata in a 9 inch Cast Iron Skillet

Frittatas are such an awesome Paleo food.  You can actually make a nearly zero-carb frittata if you really want to, but that would be just silly.  Frittatas are a perfect way to cram some extra veggies – including leafy green ones – into your breakfast, alongside protein rich eggs and other meats.  They’re a great way to clean out some leftover veggies hanging out in your fridge, and you always have leftovers that make very satisfying lunches or snacks too.  They’re quiches without the crust – and the crust was always my least favorite part of quiches anyways!

These are the fillings I used this time, but every frittata I make is different.  I ate a slice for breakfast today topped with a little Greek yogurt.

Recipe for a Basic Paleo Frittata in a 9 inch Cast Iron Skillet

  1. Preheat oven to 350 degrees
  2. Make sure all your meats are already cooked.  If you’re using bacon, it should be crunchy, not chewy.
  3. Grab other veggies and seasonings and flavors, and chop everything up into pieces no bigger than about the size of your thumbnail.
  4. Put everything into the skillet on Medium-Low to Medium.  Stir it around for about 60 seconds.
  5. Add enough eggs and/or egg whites to fill up to about where the top of the frittata is in the top photo on this post.  Stir to break up yolks and mix everything evenly.
  6. Cover and let it cook on Medium Low for about 8 minutes.  6 or 10 is probably OK too.  You really just want to bottom to set well.
  7. Uncover the frittata and put it in your oven on the top rack until you can poke a butter knife into the center and it doesn’t come out slimy with raw egg.  This will probably take about 15 to 20 minutes.
  8. Wait for at least five minutes before you slice it up and serve it!