Posts Tagged ‘Mushrooms’

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

Advertisements

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!

 

Steak Mushroom Onions Kabobs Grilling

Don’t you dare make fun of my Pampered Chef kabobs!  They are extremely functional and they were a gift, so just focus on the delicious fresh organic mushrooms and yellow and purple onions instead.

Steak Meal Before Grilling

I counted my onions and mushrooms carefully, and then cut my steak into an appropriate number of pieces so that I could have one mushroom, one steak bite, and at least one onion in every delicious bite.

Grill Symmetry Paleo

I also only actually ate half of that NY steak… I’m saving the other half for something else tomorrow… maybe steak and eggs for breakfast.  I’ll need plenty of brain fuel tomorrow since I’ve put off finishing my taxes until literally the day before they’re due.  You people with your W2s have it so stinkin’ easy!

Ranch

Are you seeing this gorgeous creamy ranch dressing?  I homemade it!  It has paleo mayo, Greek yogurt (I break the dairy rules for Greek yogurt!), lemon juice, a splash of white wine vinegar, onion powder, garlic powder, sea salt, ground pepper, dried parsley, and dried dill in it.  I just dumped them all together and crossed my fingers to make it earlier today, but stay tuned.  I will make it again soon and maybe actually measure some stuff so that I can post the recipe here for you all to enjoy 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!

Summer Salsa Burger Paleo Gluten-Free Comparison

It can be intimidating to go Paleo at first… It’s not just gluten-free, it’s rice, corn, beans, legumes, and mostly potato-free, it’s lower in carbohydrates, it’s avoiding processed foods and most (if not all) dairy, and it’s giving up all refined and fake/low-cal sugars.  That seems like a lot of restrictions, and about 3/4 of everything sold in a grocery store.

But if you plan your grocery trips smartly, and you know how to flex your creative chef muscles a little bit, being Paleo can turn a mediocre hamburger and some grilled zucchini into a summertime feast.  You just have to focus on all the tons of extra delicious whole fresh foods you get to heap onto your plate now!  On that note, I think I’m going to go have some Paleo chocolate covered banana for dessert.  😛

Paleo Egg Breakfast Typical

I have always had trouble finding a good breakfast that stuck with me all the way until lunchtime.  Until now.  🙂  On the Standard American Diet (SAD diet lol), the breakfasts I tried were “healthy” cereals, eggs and toast, oatmeal, meat and egg sandwiches, breakfast burritos, etc.  Nothing lasted for more than a couple hours, and by the time lunch finally rolled around, I was nearly always hungry, grumpy, and tired.

Now though, I invest the extra ten minutes each morning to make a warm protein and vegetable breakfast plate that generally looks something like this.  It really does an amazing job of sticking with me!

My Typical Paleo Egg Breakfast Plate (pictured above):

Serves 1

  1. 1 egg
  2. 1 egg white
  3. 1 mushroom, sliced
  4. 1/2 zucchini, quartered
  5. handful of baby spinach
  6. a slice of onion
  7. 1/8 avocado, sliced
  8. a little salsa, depending on how spicy I’m feeling that morning
  9. enough healthy fat (I used coconut oil, but sometimes I use bacon fat too) to coat the bottom of your skillet

Directions: Heat a small skillet (I used a 9″ cast iron) on Medium.  Grease your pan if you need to.  Add the zucchini first – it will take the longest to cook.  Wait a few minutes, flip it a few times, and then add the onion and mushroom slices.  Empty the skillet onto your plate when everything looks done (mushrooms look smaller and more moist, onion is partially translucent, and zucchini is a bit browned and soft all the way through).

Then add enough fat to your pan to coat the bottom again.  Add the egg white, and then the whole egg.  Wait about thirty seconds, then fold up the thinnest side of the egg white.  Sit some baby spinach down there.  Cover the skillet, and wait a few minutes until the spinach starts to wilt.  Then flip the egg over (it should hold together pretty well by now), wait another 30 seconds for an “over easy” egg, and then move the egg and spinach to your plate.

Top with avocado and a little salsa if you’re in the mood, and eat!