Posts Tagged ‘Eggs’

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

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  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).

 

 

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!

 

Five Protein Salad Paleo

I went to a Pilates class for the first time yesterday (which is why I’m too sore to even sneeze properly today), and I needed every bit of protein power from this monster dinosaur salad with homemade ranch I ate for lunch beforehand.  It was so good, I think I’m going to eat another one for lunch today, along with a couple of ibuprofen. 😛

The five proteins were/are:

  1. Peppered turkey breast (Prima Della brand lunch meat)
  2. Hard Salami (Prima Della brand lunch meat – has some unpaleo stuff in it, but could be worse)
  3. Leftover chicken breast
  4. A hard boiled egg
  5. 1.5 slices of uncured bacon (which Smith’s now carries!  Yay!)

Just add tomatoes, onions, and some paleo friendly salad dressing.  Lots of flavor variety in every bite, and totally humongously satisfying.

 

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!

 

 

Paleo Cilantro Lime Fish and Salsa

I found wild-caught tilapia, normally a fairly expensive fish, on sale a couple of days ago!  I always keep my eyes out for the “manager’s special” fish because even though you have to use it right away (there’s usually only a day or two until the expiration date), the discounts are huge!

oil egg whisk paleo mayo

Allow me to start at the beginning of the meal preparation with my first ever successful batch of paleo mayonnaise!  There’s about 3/4 of a cup of oil (half coconut and half extra virgin olive oil) in the tacky snowman cup, and I only used the egg yolk not the whole egg.  And check it out – I finally broke down and bought a whisk after wasting a good 45 minutes the other day making a horribly failed batch of mayo in our blender.  The problem with the blender by the way was that I was trying to make just a small batch, and it didn’t fill the blender up enough that the blades could properly mix it.  So because I don’t ever plan to make paleonnaise in 4-cup batches at a time, I decided that splurging on a whisk was probably worth it.  😛

Thick Paleo Mayonnaise

See how beautifully thick my paleo mayo is?  And it’s so simple to make too – once you’ve acquired a whisk.  Drop an egg yolk in a glass and then whisk it continuously and vigorously while you pour in about 3/4 of a cup of any liquid state oil you want.  And by slowly, I mean SLOOOOOOWWWWWLLLYYY.  It should probably take you three whole minutes if you’re pouring continuously.  If you pour the oil in too fast, or slack off on the whisking, your ingredients will separate and become liquid instead of the wonderful spreadable mayo you see above.  So go slow, and whisk like your mayo’s life depends on it.  Because it does.

cilantro lime mayonnaise marinade ingredients

Paleo Cilantro Lime Fish MarinadePaleo Cilantro Lime Tilapia Marinade

Though I bet this would work well on other types of white fish or even on chicken too…

  1. Plain Paleo Mayonnaise, maybe about 1/3 of a cup?  Look at the picture.  That much.
  2. Fresh Cilantro, chopped up (I used half of what’s in the picture above, and then the other half for garnish later)
  3. Two diced Garlic cloves
  4. Juice of 1/2 of a Lime

Mix it together, and smear it over your meat.  These skinny tilapia fillets were done after 10 minutes uncovered on the middle rack at 350 degrees.

 

 

Finished Cilantro Lime Fish

I almost never bake fish in the oven, so I really don’t know what I’m doing, but this turned out well – moist and flaky.  Just like fish is supposed to be, right?

Roased Brussel Sprouts

I also roasted some brussel sprouts in the oven.  Just cut the ends off, slice them in half, coat them in oil/salt/pepper, and sit them sliced side down on a baking sheet for 30 minutes or so (center rack) at 375 degrees.  Bam, they’re finished and ready to serve.  But I still kind of think they’re a gross vegetable.  I didn’t like them as a kid, and I still don’t.  But I don’t hate them, and I’m a grownup now so I ate them without complaining.  I probably just won’t buy them again anytime real soon.

Paleo Cilantro Lime Tilapia

Tilapia by its nature is a really boring and bland fish – which is good if you don’t like that fishy taste.  But it does mean that you have to pump up the flavors in your dish so you don’t fall asleep while eating it.  I served mine over a bed of taco-seasoned stir-fried onions, bell peppers, and zucchini, and then topped it with fresh salsa, guacamole, a little Greek Yogurt, and some more cilantro for garnish.  Give it a good squirt with some fresh lime juice for a little extra kick too.

Paleo Breakfast Lunch Dinner

I was thinking about occasionally posting something along these lines, a photo of my breakfast, lunch, and dinner.  Just a day in the life of my tastebuds sort of thing.  I take more photos than I post anyways.

Breakfast: One egg over easy, spinach and mushrooms, two carrot slices, leftover slider patty from last night, and a sprinkling of blue cheese

Lunch: Salad (green leaf + baby spinach + swiss chard), red onions, tomatoes, mushrooms, a hard boiled egg, 2 pieces uncured bacon, two carrot slices, and homemade tomato basil vinaigrette (lemon juice, red wine vinegar, two tablespoons of sun-dried tomatoes packed in extra virgin olive oil,  dried basil, dried oregano, salt, pepper, and a little extra EVOO)

Paleo PrimaveraDinner: Salad repeat (minus the eggs, mushrooms, & bacon) and my own creation loosely based on a recipe on the back of my tuna packet: Hot Paleo Primavera.  Instead of pasta, I used more broccoli.  Instead of creamy Italian or Ranch, I made my own creamy Italian from Paleo Mayo (which was a buttload of work and a story for another day).  I skipped the salad greens because we had a side salad instead.  And I served the whole mess cooked and warm instead of chilled.  Very satisfying!