Posts Tagged ‘Spinach’

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 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!

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!

Natural Edible Spoon Poblano Pepper Chili

OMG, how fun is this!?!  I had two poblano peppers to chop up and add to my chili, but I only did that with one of them because as soon as I cut the first one in half, a natural edible spoon appeared!

Meat and Onions

Sadly not grass fed ground beef… but it’s not the end of the world.  I do what I can, but I’m not made of money and my freezer has limited space.

Makin Chili

Simple Paleo Chili Recipe:

  1. 1lb ground beef
  2. 3 cans diced tomatoes
  3. 1 onion
  4. 1 fresh pepper (I used poblano, but you can use a bell pepper.  whatever.)
  5. 3 garlic cloves
  6. fistful of baby spinach
  7. 1 can mushrooms
  8. chili spices (oregano, chili powder, cumin seed)
  9. ground cayenne pepper for extra spiciness!
  10. an extra poblano pepper will make two spoons for your chili!

Bacon ChopsticksIf you want to add bacon to your chili recipe (I did!) be sure to cook it until it’s crispy first.  Nobody wants soggy chewy bacon in their chili.  Also, if you’re handy with chopsticks, they are the ultimate bacon-flipping tool.  If you’re not handy with chopsticks though, stick to the fork or whatever you use.  Over a sizzling pan of hot bacon grease is not the place to practice using chopsticks!

baby spinach in chili

I add a fistful of baby spinach to every soup I make.  Canned or frozen spinach tastes horrible, but fresh organic baby spinach tastes either good (like in a salad) or like nothing at all (in flavorful soups like chili).

chili secret ingredient

Should I add a tablespoon of unsweetened cocoa powder to my chili?  Why the hell not.  I’m feeling dangerous today!

Natural Edible Spoon Poblano Pepper Chili

And finally, no good Paleo Chili is complete without a little guacamole on top.  I haven’t made my own guac yet… I usually just buy these Wholly Guacamole 100 calorie packs from WalMart.  The ingredients are good, and they’re such a convenient size!  Dig in!

Chicken Bacon Vegetable Stew

As scary as it was to leave a pot on the stove simmering overnight, I made my first chicken bone broth out of the carcass of a whole chicken I parboiled the other day.  The idea is just to cover the carcass with water, start it boiling, cover the pot, and then turn it down to simmer for at least overnight – mine simmered for about 24 hours.  Chicken bones are small and weak enough, that 24 hours of that extracts all the nutrients from the bones and lets them escape out into the broth.

I don’t have any fancy strainers or cheesecloth or whatever you’re supposed to use, but I did have a clean plain tshirt.  When I was done with boiling the bones and broth, I just laid the tshirt over a separate big pot and poured the first pot of bone-filled broth onto the shirt/into the second pot.  All the bones and chicken bits were caught in the shirt that I emptied into the garbage and immediately washed.  Poof – strained bone broth!  To which I added a ton of fresh vegetables, cooked chicken, a couple pieces of cooked bacon, and whole bunch of dried herbs like parsley and dill and sage and thyme and so on.  Yum!

Paleo Burger Dinner Plate

With Paleo burger platters like this, I don’t miss buns or french fries even a little bit.  If you are strictly anti-dairy, substitute a dollop of guacamole for the blue cheese crumbles I used.  It’ll be every bit as good, just a little different.

Grilled Paleo Burger Summer Plate Zucchini Fries

Starting in the upper lefthand corner and working our way around clockwise:

  1. Raw banana slices with a pinch of cocoa powder
  2. Wilted (on cast iron skillet) baby spinach with red onions and fresh tomatoes
  3. Grass fed steak burger from La Cense Beef topped with avocado slices and blue cheese crumbles
  4. Grilled white mushrooms
  5. Grilled asparagus wrapped in Genoa salami
  6. Grilled zucchini quarters seasoned with Weber Chicago Steak Seasoning (I pick these up with my fingers and pretend they’re steak fries!)

Paleo Chicken Chorizo Chili

What’s in my super delicious Paleo Chicken Chorizo Chili?  Well, let’s see… Chicken, Chorizo, Chili Powder, Ground Cumin and as many other vegetables as possible!  The daub of guacamole on top is a perfect flavor compliment to the finished plate too.

Paleo Chicken Chorizo Chili

Put some already cooked chicken pieces in a pan with some water (or broth if you prefer), and let it start simmering while you get everything else together.

Cooking Chorizo

Start your chorizo cooking in a separate skillet now and be sure to peel off the icky clear casing if you’re using sausage shaped chorizo.  I used about four ounces of Mexican chorizo that came in a square-ish container.

When the chorizo is definitely fully cooked, toss it into the pot with the chicken and water/broth.

Paleo Chicken Chorizo Chili

Next add your spices.  You’ll want a heavy dose of chili powder and about half that much of ground cumin.  Add some salt and pepper if you want to, and some red pepper flakes if you have them.

Then add your veggies and simmer for as long as you can wait!  As usual, I only waited for about ten minutes, but ideally an hour or so on a very low simmer with the lid on would be better.  Below are the vegetables I used.

  1. Mushrooms
  2. Kale
  3. Spinach
  4. Bell Peppers
  5. Tomatoes
  6. Onions
  7. Garlic

Paleo Chicken Chorizo Chili

Be careful – this dish is very red and very messy.  Aren’t all the most delicious foods messy?  Do not wear white.  You have been warned.  🙂