Posts Tagged ‘Olives’

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!

Mexican Egg Breakfast with Ground TurkeyLast night, we had a big taco salad (minus the shell of course!) so this morning I had a little bit of leftover seasoned ground turkey to use.  By the way, I’ve known that cumin and chili powder are essential to making the “Mexican” flavor in dishes, but I only just recently figured out a third secret ingredient that turns your homemade taco seasoning from close enough to perfect: oregano!  I rarely measure spices (those little teaspoon and tablespoon measuring cups are a pain to wash), but below is the basic recipe I’m using in my head when I’m dumping my homemade taco seasoning ingredients on my cooking meat.

Bare Basics Taco Seasoning
  • Four parts chili powder
  • Two parts ground cumin seed
  • 1/2 part dried oregano

Zucchini Crust PizzaHow cool is this!?!  There is absolutely no flour of any kind here, so it’s pizza that’s great for nearly any type of diet or eating style you are following – paleo, caveman, south beach, slow carb, low carb, blah blah blah.  The pizza crust is made from zucchini!  And we both really loved it!  You can’t exactly pick the pieces up – they’re not quite firm enough for that – but they stay together well enough to keep their shape and not be at all soggy.  I figured out my recipe for this zucchini pizza crust by basically skimming about 20 other bloggers’ zucchini crust recipes, shaking my head around to mix them up, and then trying something along those lines.  Here’s what I did:

Zucchini Crust Pizza

  1. Grate two normal grocery store size zucchinis (like maybe 10 inches long each?  I’m not talking about those massive leg-sized zucchini people get out of their gardens when they’re in season – you’d probably only need one of those!)
  2. Squeeze as much moisture out of of your grated zucchini pile as possible.  I had to use four hand towels to squeeze as much out as I wanted to.  Good thing tomorrow is laundry day!
  3. Add some grated Parmesan cheese (optional) and some pizza/Italian spices.  The more the merrier!
  4. Add one egg and one egg white.  Then mix it all together really well, and spread it out on a greased baking dish or pizza stone.
  5. Bake the crust by itself at 350 degrees for 20 minutes.

While the crust is baking, chop up your other ingredients.  If you add meat, be sure to cook it on your stovetop first.  Just because of what we had on hand this time, ours ended up being a vegetarian pizza.

When your 20 minutes is up, turn your oven up to 425 degrees and take the crust out.  I added a thin layer of pesto before spreading the toppings around, but you can use regular red pizza sauce instead if you want.  So then add your toppings, and maybe a little sprinkling of Mozerella, Parmesan, or Feta cheese, and some more pizza spices.  Then pop it back into the oven for another 15 minutes at 425 degrees, and voila!  Zucchini crust pizza goodness!