Eggs Stuffed in Avocado

I love avocado. I would eat it by the handful if I ever thought about it. This little treat can be a meal or a snack. It is filling, for sure.

What's neat about this recipe too, is you CAN reheat it. I did. I made it last night and put them in a zip loc bag in the fridge to have for lunch today. It was great! You'd never think warm avocado would be even slightly appetizing. It is tasty! Try it- at least so you can say you did!

PREP: 3 minutes
Cook time: 15-20 minutes
Total: 18-23 minutes

Serves: 1

INGREDIENTS

1 Avocado

2 Eggs

Salt & Pepper

2 Slices Bacon, Cooked - Optional

 

DIRECTIONS 

Preheat your oven to 425 degrees F 

Cut the avocado in half and scoop out the avocado (with a spoon) so the hole matches the size of your egg – this helps by keeping the egg in the avocado and not leaking onto your baking sheet

Crack each egg into your avocado halves. Try balancing the edge of the avocado on the side of the cookie sheet – you will be glad you did – to avoid the eggs spilling out.

If you chose to use bacon. Duh. Place the pieces of bacon on top. I would lightly fry your bacon (in a skillet for about 3-4 minutes). Just to make sure the bacon is fully cooked and not limp. Ew.  

Depending on how you like your eggs cooked- cooking time will vary. You will know the eggs are mostly done when the whites- turn white. I know. Brilliant. Watch the yolk too- it will turn a dark yellow if overcooked.  

Once they are done enough to your liking, add salt and pepper to taste 

I didn’t get a picture of my avocado stuffed with eggs. So I found one. It’s way better than mine would have been anyway. Photo Courtesy of: www.californiaavocado.com

Enjoy!

 

--All the Best!

 

 

Sausage and Peppers

Yes. Because I am not creative today, that is the name. If you have a better name for this recipe- let me know in the comments below!

PREP: 20 minutes
Cook time: 20 minutes
Total: 40 minutes

Serves: 4

INGREDIENTS

1 lb Italian Sausage

1 Onion (I used 1/2 a red onion)

1 Green Pepper

1 Yellow Pepper

1 Red Pepper

1 Cup Vegetable Broth (Try for Organic)

Garlic – As much as you’d like

1 Tsp Salt & Pepper  

 

DIRECTIONS

 

Brown the sausage, then remove it from the pan

Sauté your onion with the peppers for about 7 minutes

Time to freestyle! I added garlic, salt, pepper, vegetable broth, salt & pepper and cooked it for another minute or so

After the veggies were sautéed to my liking, I threw the sausage back in and let it simmer for about 10 minutes.

 

Done and done! This makes a great leftover meal too!

 

Enjoy!

 

 

--All the Best!

Paleo Buffalo Chicken Meatloaf

Name one person who doesn't like buffalo chicken. Ok. Don't. I'm sure there are those people out there but they may change their minds after trying this delicious dish! We sautéed zucchini and broccoli on the stove top. Who knew you can sauté broccoli? With a little bit of EV olive oil and salt. nom nom nom...

PREP: 5 minutes

Cook: 30 - 35 minutes

Total: 35 - 40 minutes

Serves: 2-4

INGREDIENTS

1lb ground chicken

1 egg

3 tablespoons coconut flour or 1/2 cup almond flour/meal (I used coconut flour)

3-4 tablespoons hot sauce (I used sriracha- only 4 TBS- don't get crazy)

2 stalks of celery, diced

1/4 small yellow onion, diced

1 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1/4 teaspoon celery salt

salt and pepper, to taste 

Side note- If you have never heard of sriracha, you have not lived, my friend. It may be (I think it absolutely is) the best thing on earth. Earth is big too. Think about it. Try it. It can go on anything yoru heart desires.

DIRECTIONS

Preheat your oven to 375 degrees

Place all ingredients in a bowl and use your hands to mix thoroughly – this is the best way to mix it

Form your meatloaf’s? meatloaves? (anywho…)  into oval shaped balls and place on one large pan (I doubled the recipe, so I was able to make 4 small loaves)

Bake for 30-35 minutes or until chicken is completely cooked through- use a temperature gauge (your chicken needs to be a minimum of 165 degrees) or cut one of them to see if they're done (if the juice runs clear, its done)

Let cool off a bit and enjoy!

-- All the Best!

Bacon Sweet Potato Poutine

*Drooling*

Oh. Sorry. That was just me thinking about this meal. It took a little longer to make than I thought but once I continue to make it (and I will) it will get faster.

I'm sure after you read the ingredients (bacon grease, in particular) you are wondering how this could possibly be healthy, gravy made out of bacon bits and bacon grease?? Well, I really couldn't say it better myself so here you go... "Nutrition-wise, we know that bacon is not the villain that it’s made out to be. Dietary saturated fat and cholesterol are good for us, and not just in moderate amounts. The stigma against saturated fat and cholesterol has strong ties and even some people in the Paleo circles still fall in the trap of fearing fat and seeking lean meat as their main source of energy. It’s important to keep in mind that fat is a great source of fuel and that it’s excess protein consumption that should be feared more than excess fat consumption."- http://paleodietlifestyle.com/for-the-love-of-bacon/ 

What is poutine?? As I understand, the basic recipe is: french fries  that are covered with brown gravy, and topped with fresh cheese curds. For those in the Central Illinois area, I would say its a version of the horseshoe. Yeah. It's that good too. Give it a try let me know what you think!

PREP: 15 minutes              

Cook time: 25 minutes

Total: 40 minutes

Serves: 2 

INGREDIENTS

1 sweet potato, cut lengthwise into preference sized french fries

6-8 strips of bacon, cut into 1 inches pieces

1 head of cauliflower, stem removed, cut into small florets

1/2 cup canned coconut milk

1 tablespoon almond butter

1 shallot, thinly sliced

pinch of dried thyme

pinch of black pepper

pinch of sea salt

1 tablespoon fat of choice

Coconut Oil (from a tub or spray) 

DIRECTIONS

Preheat oven to 400 degrees 

Cut your sweet potato in half lengthwise, then slice the sweet potato into 1/2 inch strips then cut those in half 

Spray or toss your fries in your coconut oil (I put about a TBS of coconut oil in a microwave bowl and melted the oil for 25 seconds (or until it is all liquid-y) and tossed the sweet potatoes in it) Add or take out as necessary 

Place parchment paper on a cookie sheet and line sweet potatoes on it so they are not overlapping

Then remove your stem from your cauliflower and roughly chop cauliflower into small florets. Cheese curd size is good 

Place in a glass baking dish and drizzle a tablespoon or so of your fat of choice (I did coconut oil, it worked beautifully) 

Place cauliflower as well as sweet potatoes in the oven to cook for 20-25 minutes (your cauliflower may take longer) 

While the those items are in the oven, add your diced bacon into a skillet over medium heat

Use a wooden spoon to break up the bacon and help cook on all sides

Once bacon is done cooking, remove from heat and remove bacon with a slotted spoon and place on a paper towel 

Pour excess bacon fat into a jar (or whatever you have that will work) leaving 2 tablespoons behind in your skillet for the gravy 

Place skillet back over low heat, add your coconut milk and almond butter then some thyme and black pepper- Careful, your coconut milk may pop and get ya

Let the coconut milk come to a slight boil then use your spoon to mix together and begin to cook down

Once the mixture begins to thicken, add your bacon back to the gravy and remove from heat

Once your sweet potatoes and cauliflower are done cooking, place in a bowl or on a plate, top with gravy, and eat!

Enjoy!!

--All the Best

Mini Pizza Bites

These are a great appetizer or have them for dinner! Great for kids AND adults. Super easy and delicous! Oh yeah, a healthier option too! Zach liked them just as much without the sauce- I liked them with and without!

You can bake or grill them! We chose to bake them. Mostly because we don't really have a place to grill at our apartment. You have options! How great!

PREP: 10 minutes

Cook time: 20 - 25 minutes

Total: 30 - 35 minutes

INGREDIENTS

12 button mushrooms, wiped of any dirt and stems removed

1/2lb italian sausage

1 egg white

1/4-1/2 cup pizza sauce or no sugar added marinara sauce 

DIRECTIONS (for baking)

Preheat your oven to 375 degrees F

Wipe down your mushrooms and remove stems. Then place them stem side up on a plate

Toss your Italian sausage in a bowl and add your egg white. Use your hands to combine it all together

Then make tablespoon size balls of the meat mixture and plop them into the cap of the mushrooms

Place in the oven and cook for about 20 - 25 minutes or until sausage is cooked through- NOTE: I put them all on cooling racks to help them stand better- I didn't put parchment or foil under but I absolutely recommend doing so

Also- I put the smaller caps toward the front of the pan and larger ones in the back since baking times were different for size

If you are grilling- Place on top rack of grill and cook for about 8-10 minutes or until sausage is cooked through

Grab a larger mini and cut to check whether its done. You will know your meat is cooked when there is no pink. OR if you're fancy, use a thermometer. Here's a handy temp chart for you to double check http://southernfood.about.com/library/info/blroast.htm 

Top each mushroom and sausage cap with either hot or cold pizza/marinara sauce

Stick a toothpick in it - blow on it, it will be damn hot - and devour it!

Enjoy!

--All the best!

Recipe from: www.paleomg.com

Coconut Chicken Nuggets with Paleo “BBQ” Sauce

Nom nom nom... I feel like a kid again!!

These nuggets are fabulous. If you aren't a big shredded coconut fan- don't worry. The shredded coconut in this recipe gives more texture rather than taste.

Zach and I didnt make the BBQ sauce but I didn't want to leave it out because it does sound delicious. *Total time does not include the BBQ Sauce.

What you will need:

Two medium sized [mixing] bowls

A sauté pan

A baking sheet

Parchment paper

PREP: 15-20 minutes

Cook time: 15-20 minutes

*Total: 30-40 minutes

INGREDIENTS

1 pound ground chicken- Note: I couldn't find ground chicken so I grabbed a rotisserie chicken and put it in a food processor- the meat was a bit dry  after cooking since it was already cooked- I recommend finding actual ground chicken, if possible

1 egg yolk

1 teaspoon onion powder

¼ teaspoon garlic powder

¼ cup + ½ cup almond flour

½ cup unsweetened shredded coconut

½ cup coconut oil

Salt & Pepper 

DIRECTIONS

Preheat oven to 375 degrees

In a bowl combine ¼ cup almond flour, ½ cup coconut and salt & pepper. Mix to combine

In a separate bowl, combine the ground chicken, ½ cup almond flour, onion powder, garlic powder, egg yolk and salt & pepper. Mix well until everything is incorporated

In a sauté pan, melt coconut oil on medium heat

Take about 2 tablespoons worth of the chicken mixture and roll into a ball and then coat with the coconut and almond mixture

Repeat with the remaining chicken

You should make about 15 to 18 chicken nugget/balls

In small batches place nuggets into heated coconut oil and cook on each side for about 3 to 4 minutes

Transfer balls to a parchment lined baking pan and place in oven for 4 to 5 minutes to allow the chicken to cook through

Repeat with the remaining chicken nuggets

Allow nuggets to cool and serve with Paleo “BBQ” Sauce, if you choose (recipe follows)

Yes, we ate all of our broccoli too!

Paleo “BBQ” Sauce

INGREDIENTS

3/4 cup fresh orange juice

2 tablespoons apple cider vinegar

10 tablespoons tomato paste

4 tablespoons shallots, minced

4 cloves garlic, minced

1/2 teaspoon mustard powder

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon pepper

1 tablespoon coconut oil

DIRECTIONS

Heat coconut oil in a sauté pan over medium heat. Place minced shallots and garlic in sauce pan until soft. Stir in remaining ingredients and simmer over low heat for 15-20 minutes.

Enjoy!!

-All the Best

Recipe from www.multiplydelicious.com

Spinach Tomato Shrimp with Cheese Grits

Wow. It’s been awhile. Let’s catch up. I can’t believe its mid July. Anyway! I have been reborn! In posting Paleo recipes again! How did that happen?! Why did that happen?! (You may (or may not) ask). Got a couple minutes? Let me answer your questions. I know you're anxiously waiting.

After a fun night of playing with my 1.5 year old nephew I woke up around 7:30 the next morning with intense pain in the left upper part of my body (shoulders, neck, arm). I was crying it hurt so damn bad. No, it wasn’t a heart attack- even though it felt like it could have been- even though I have no idea what that feels like. I went to ExpressCare. After seeing the doctor- I found out I had a pinched nerve in my neck. PAINFUL. I got some pain medicine and took it easy for a couple days. About a week after my nerve got pinched- I was in my car- on my way to lunch and had a bag of trail mix in my car (it’s a almond, berry & pistachio mix- nom nom nom). I was so hungry and didn’t want to wait 4 more minutes to get home and eat lunch… I tilted my head back to toss some mix in my mouth and POP! Seriously?? I didn’t snap my neck back- I didn’t force it back- I gently and slightly tilted my head back. Extreme pain- except now at the base of my neck. On to the Chiropractor I went.

The moral of my story is- KEEP YOURSELF HEALTHY. Eat healthy, exercise and STRETCH regularly. I was told by the doctor that people “my age” become more prone to this type of injury. Hell. I just turned 28! Zach and I do pretty well with eating right but I must admit- working out and stretching is something we need to work on. I don't want anyone to go through what I am now. So. Read up and eat up! Ha, that's stupidly catchy..

Now. To the recipe! You are probably like “Grits aren’t Paleo!” Technically, no. They are primal though. If you don't have a problem with corn (some do, some don't), it is still a nutritionally lame source of starch (see Marks Daily Apple- he’ll tell you corn is not a vegetable: http://www.marksdailyapple.com/corn-is-not-a-vegetable/#axzz20Pv11MXg.  

However, if you love grits. Love is more important than being Paleo.  

If you are completely against grits- here is a link for cauliflower grits:

http://modpaleo.com/2011/07/26/friday-not-yet-but-how-about-cauli-grits/  

While we’re on the subject. Cheese is another nono- unless it is grass-fed. And even then it’s still frowned upon by some Paleo folks. I love cheese and don’t eat it as often as I want. Since we aren’t strict Paleo- we allow the occasional cheese intake. Looking for grass-fed (they will usually have “Grass-Fed” somewhere on the label) is the better option when you have that cheesy craving.   

We LOVED this meal. It was on the cheap, quick, easy, delicious and filling.

PREP: 10 -15 minutes
Cook time: 15 minutes
Total: 25 - 30 minutes

INGREDIENTS

Shrimp

2 Tbsp Olive Oil

1 tsp garlic, minced

1 pint cherry tomatoes, halved

1 pound shrimp, peeled and deveined

4 ounces baby fresh baby spinach

2 Tbsp fresh basil, chopped

1/4 tsp fresh ground pepper

1/4 tsp salt

1 Tbsp fresh lemon juice 

Cheese Grits

2 cups water

1/2 cup Quick Grits

1 cup shredded cheddar cheese – try for grass-fed!

salt and pepper to taste 

DIRECTIONS 

Shrimp

Heat olive oil over a medium-high heat in a large non-stick skillet

Add tomatoes and cook, stirring often until softened, about 2 to 3 minutes 

Add garlic and toss 

Add shrimp and cook until cooked through, about 4 to 5 minutes 

Add spinach, basil, salt and pepper and stir until spinach has cooked down

Remove from heat and add lemon juice

You can't tell me this picture doesnt look delicious!

Grits

In a saucepan, bring water to a boil

Slowly stir grits into water, reduce heat to medium-low; cover

Let cook 5 to 7 minutes or until thickened, stirring occasionally

Add cheese, salt, and pepper and stir until cheese is melted

Voila!

Enjoy!!

- All the best

Oh! One more thing. I’ve recently stumbled upon a couple amazing websites: www.multiplydelicious.com and www.paleomg.com. Check them out- they are fantastic. Really. See for yourself. This shrimp recipe is from www.multiplydelicious.com.

Bacon Wrapped Dates

I know you missed us! Our apologizes for being gone for so long. Lots has happened since our last blog post but now we're back on the wagon. The blog wagon.

Everything is better with bacon. I am addicted to these small delicious salty/sweet treats. Make them as  an appetizer or for dessert!

Prep: 15 minutes
Cook Time: 20 - 30 minutes
Total: 35 - 45 minutes
Serves: About 5

Tools You'll Need:
Baking sheet with sides
Aluminun Foil
Toothpicks


INGREDIENTS

30 pitted dates (Or however many your heart desires)
1 lb of bacon (plan about a pound of bacon with just over a pound of dates)- Uncurred without MSG and other preservatives is best. Pasture raised is also an option. Check your labels!

DIRECTIONS

Preheat your oven to 350 degrees

Wrap your dates with bacon. My method is to take a slice of bacon, wrap it around one date until the bacon just overlaps. Take that piece and cut with clean scissors - or you can use a knife - scissors work best though

After cutting your first slice of bacon- use that as a size cheat for the rest of your bacon

Cut the rest of your bacon. I think it goes a lot faster when you cut the bacon and then wrap the dates. Find your own rhythm and stick with it

Use a toothpick to hold the bacon

Line a cookie/baking sheet with foil. You will want to use a cookie sheet with sides. It will get messy with the bacon grease. Or make some sort of foil boat (not necessarily as perfect as the ones pictured- but you get the gist) 

Place each date on your baking sheet- do not let them touch or else they will stick together while baking. Not the worst thing to happen but still a pain!

Bake for around 20 minutes ** - or until the bacon has rendered much of its fat and begins to crisp up

** You may need to flip the dates half way through baking

I think they are a bit better still warm- they are still delicious cool though

Enjoy!!

-- All the best

Smokey Roast with Mashed Cauliflower

You'll Love the Aroma!

I love dinners in the crock pot! Not only are they easy but they are delicious! This recipe is slightly interesting.. it involves a coffee rub. Yes. A coffee rub for the meat. Its aroma filled the apartment and left me salivating a little bit. Most of the ingredients are staples in your pantry. Try it out!

Prep: 10 minutes
Cook time: on high for 5-6 hours or on low for 7-8 hours
Total: 5.10 - 8.10 hours
Serves: 6

INGREDIENTS

Coffee Spice Rub

2 TBS coffee grounds

1/2 TSP ground chipotle- we grabbed a cajun seasoning instead

1 TSP unsweetened cocoa powder

1/4 TSP cinnamon

1/2 TBS garlic powder

1 TBS dried oregano

1 TBS cumin

1 TSP sea salt

Mix all spice rub ingredients together and set aside

Roast

1/2 TBS coconut oil- use more, if needed
2.5 lbs beef chuck roast
1 red onion, halved and sliced
3/4 cup water- I filled just to the bottom of the meat

I had some baby carrots in the fridge so I tossed a handful or so in with the onions

DIRECTIONS

Heat your coconut oil in a skillet over medium to medium high heat, make sure your pan is nice and hot! 

Take the spice rub mixture and rub the entire amount into and all over the roast – really rub it in, do not just brush it on!  - we rubbed it on the roast the night before and kept it in the fridge overnight

Using tongs, place the roast into the hot skillet and sear for 3-4 minutes on each side.  If your pan is not hot enough you will lose your spices, but if it’s too hot, you will burn your roast.  You want it to make a nice crust on both sides of the meat - we did not sear the meat. It went straight from the fridge into the crock pot

Place your sliced onions in the bottom of a slow cooker

Once the roast has been seared, put the roast in the slow cooker on top of the onions

Add the water and cover

Recipe from: everydaypaleo.com

Mashed Cauliflower

Stove Top (ST)

Prep: 5 minutes

Cook time: 20 - 25 minutes

Total: 25 - 30 minutes

Microwave (M)

Prep: 5 minutes 

Cook time: 10 minutes

Total: 15 minutes 

INGREDIENTS

1 head of cauliflower, leaves removed, stem and florets chopped into smaller pieces

1 cup chick stock or broth

1/4 TSP black pepper

2 cloves garlic, mashed 

DIRECTIONS

(ST) Put all ingredients in a medium sized saucepan and bring to a boil 

(M) Put all ingredients in a medium sized microwave safe bowl

(ST) Reduce heat to medium and cover, allow to cook for 15-20 minutes until the cauliflower is tender and easy to mash with a fork

(M) After the cauliflower has cooked for about 10 minutes, check how tender it is by sticking a fork into the cauliflower- if your fork goes right in- it is done

You may need to add more stock if everything dries up and your cauliflower is not yet cooked through

Keep an eye on things as it cooks to see if you need to add some more stock/broth

Once cauliflower is tender and cooked through, pour off any excess stock that remains and set aside

Pour all contents into a food processor and mix. If the cauliflower seems too dry, add in some of the stock/broth that was set aside

Enjoy!


-- All the Best