Archive for the ‘Snacks’ Category

  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).

 

 

Advertisements

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!

 

 

Zucchini for Dipping

Zucchini has quickly become one of my favorite Paleo side dishes.  I grill it, I fry it, I broil it.  I’ve sliced it every which way.  I dump herbs and spices galore on it.  I love it!

Today, I sliced two zucchinis diagonally (one small zucchini per serving), laid them out on a greased baking sheet, and sprinkled them liberally with my spice container that says “Italian herbs.”  I also like using my spice grinder called “Pizza Spices” for Italian-style broiled zucchini dippers sometimes.  But if you don’t have anything halfway fancy like that, just some salt, pepper, garlic powder, and oregano will work just fine.

Broiled Italian Zucchini Dip

Then all you have to do is put the sheet on a rack that’s about six inches from the top of your oven (for me that’s the top rack) and wait until they start to brown.  My 1/2 to 1/4 inch slices (I’m not very consistent) browned after about seven minutes.  Then I flipped them all over and gave them another three or four minutes.  Most of the time, if you cut them thin enough, you don’t really have to worry about flipping them over.  They’ll be cooked well enough when just the one side is browned.

The dipping sauce is just some canned tomato sauce I found that had the least amount of sugar and zero canola oil.  All I added were some extra “pizza grinder” spices and of course the Parmesan cheese that I grated over the whole shebang.  I know, canned sauce is a crappy shortcut, but some days I just have better things to do than spend a half hour making fresh tomato basil oregano garlic dipping sauce for my zucchini munchies!

One last pic… there actually was some chicken covered in mushrooms, onions, bell peppers, and more sauce on my plate, but it was pretty boring.  All I really wanted was more zucchini please!

Natural Paleo Dyed Easter Eggs

I discovered this way to dye eggs last year around Easter time, way before I went Paleo.  And now that Easter is only a few short days away this year, it occurred to me that onion-peel-dyed hard boiled eggs are totally Paleo without even having to try!  Besides, I read somewhere that this is how Jesus dyed the dinosaur eggs that were served at his last supper.  Super awesome, right?

All the directions are in the photo above, and all you really need are whole raw eggs, string or rubber bands, onion peels, and an old tshirt.  And no, the eggs don’t really end up tasting like onion or curry.  They just taste like normal hard boiled eggs.

Coconut Oil

Posted: March 27, 2012 in Breakfast, Dinner, Lunch, Snacks
Tags:

Coconut Oil

Adios grapeseed oil for cooking – I’ve got coconut oil now!  The flavor is pleasant and mild, it’s soft but solid at room temperature, you don’t have to refrigerate after opening, and it remains a safe and healthy fat when heated!  I used it with my eggs this morning with excellent results.  For a little more explanation on which fats and oils are good for which situations, I found this nice little one-page simple PDF: http://www.balancedbites.com/PDFs/BalancedBites_FatsAndOils.pdf  Have a look!

PS: Both WalMart and Smith’s (Kroger to you midwesterners) have these exact jars!

Paleo Lunch Meat Taco Boat

I don’t know whether to think of this Paleo sandwich replacement as a canoe, a boat, or a taco.  But whatever the case, it’s a great crunchy little injection of fuel that lasts nicely until dinnertime.  You can use whatever lunch meats you have or leftover meats – just pretend it’s a sandwich, and add whatever you’d add to a sandwich.

The only thing to look out for is fillers in lunch meat.  You would seriously be surprised.  Or not, I guess.  It’s kind of depressing.  Our favorite lunch meat brand right now is Prima Della, and Wal Mart of all places sells it.  The big wrapped up chunk of turkey that they slice my meat off of says “no fillers.”  I trust that about as far as I could throw that giant wad of turkey meat, but I guess it’s got to be better than the brick right next to it from another brand that says, “Ham,” and then in small print says, “35% water added/flavorings added/this is a ham and water product.”

Paleo Lunch Meat Taco Boat

Here’s what went into my Paleo meat boat (apparently I’ve decided on boat).  The boat is an outer piece of hearts of romaine lettuce.  I try to always keep hearts of romaine on hand – they’re good chopped up for salads, and awesome for Paleo Tacos too!  Then I added two thin slices of turkey, two thin slices of salami, two slices of avocado, 1/4 of a small chopped up tomato, some sun-dried tomato basil feta cheese, spicy mustard, and a small diced fresh basil leaf.

Banana Cocoa Snack or Dessert

OK, so maybe the title is a little bit of a stretch.  I took this quick cell phone shot of my evening snack – something I decided on a whim to try.  I had a ripe banana and some pure unsweetened cocoa powder, and I figured it just might work.  And it did!  Although now that I’m thinking about it, cocoa is a bean… does that mean it’s not Paleo?  Oops.  But who cares – at least there’s no added sugar, and you only need a very very tiny amount of cocoa powder.

All you need is the pure unsweetened cocoa powder and a banana that is at least ripe enough to no longer have any green on it.  Actually, the more brown the better.  Up to a certain point anyways.  No rotting allowed.

My plate has half of a big room-temperature banana on it, sprinkled lightly with cocoa powder.  Pat the powder down onto the banana slice before you pop them in your mouth though – accidentally inhaling dry cocoa powder is not fun.  The ripe banana gives you all the sweet you need, especially if your taste buds are fully adjusted to the Paleo way of eating.  Mine definitely are.