Paleo Italian Eggs

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I decided I wanted to have breakfast for lunch today, so I came up with these.  It was very easy since I had all of these ingredients already in my home.  It takes a bit of time in the oven, and the process could be expedited if you cover after adding the eggs. You can also make this with hard centered eggs if you want.  My friend, Jeannie gave me the idea of separating the eggs for the cooking process in order to get a runny egg. These were really great, and quite simple.

Ingredients:

  • 1 lb italian sausage (I like Trader Joe’s. Make sure to check ingredients to avoid sugars, nitrates or any ingredients that you do not immediately recognize as real foods)
  • 1/2 cup organic marinara (again, check the label for added sugar or oils that aren’t good to consume e.g. canola oil)
  • 6 eggs
  • 1 green onion
  • cayenne
  • salt and pepper

Method:

  1. Preheat the oven to 350 degrees.
  2. Mold the sausage into large ramekins (you could also use a muffin tin though it would be a tighter fit)
  3. Bake for 10 minutes.
  4. Spoon the marinara into the cups to cover the bottom.
  5. Add the egg to the ramekins (if you want a runny yolk, separate the yolk from the whites and cook the whites first)
  6. Bake until the egg is set (about 20 minutes–faster if covered). Add yolk back for 3-4 minutes if you reserved it.
  7. Garnish with green onion and add salt, pepper, and cayenne to taste.

You can either eat out of the ramekin (though it might be hot).  You can also take a large spoon, hold the ramekin with tongs, and ease the sausage cup out.

Serves 6

Grab and Go Meatloaf!

Grab and Go Meatloaf!

Because I will be going on my first trip since starting the Paleo transformation, I felt that I needed to bring some things that I could just heat and eat. I LOVE my mom’s meatballs from when I was growing up, so I modified the recipe a bit. I used just a bit of paleo breadcrumbs, but they would’ve still been fine without (I have eaten them in the form of meatballs before. You will also need parchment muffin cups to keep everything together and easy to remove from the wrapper.

Ingredients:
1 lb 85%lean grass feed ground beef
1 egg
1/4 cup paleo breadcrumbs
1/2 cup diced onion
2 cloves chopped garlic
1/2 cup+1/3 cup organic pasta sauce (whole foods has a sugar free one with all organic and recognizable ingredients that could be found in a garden)
1/2 tsp black pepper
1/2 tsp sea salt

Method:
Preheat the oven to 350 degrees. Prepare a muffin tin with parchment cups.
In a large bowl, combine all ingredients (and only 1/2 cup of the pasta sauce). Use your hands to combine well. With your hands, press the mixture into the muffin cups almost to the top. Spoon the remainder of the pasta sauce over the top. If you have any empty muffin holders in the tin, fill him with water. Bake for 30 minutes.

You can eat these right away (my husband thought they were great for breakfast) or save them for an easy reheat on the go. They taste like meatloaf, and are very satisfying.

Chicken Roulade

This was my spin on an Against All Grain recipe. It was not too difficult, and everyone liked it. It’s also “pretty”.

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Ingredients:

  • 4- large chicken breasts with “tenders” removed (it’s the little flap hanging off)
  • 1/4 cup paleo pesto
  • 1/4 cup sun dried tomatoes
  • 6 slices of prosciutto
  • 1/2 cup paleo breadcrumbs (don’t worry, they’re crazy easy)–optional
  • toothpicks

Method:

Preheat the oven to 350 degrees. On a flat surface, pound the chicken to approximately 1/4 inch thickness. Smear a thin layer of pesto over each piece of chicken, add approximately 1 Tbsp sun dried tomato to each piece, but space them out. Add a layer of prosciutto over the top. Roll the chicken and secure with toothpicks. Sprinkle (or roll) chicken with the breadcrumbs. Bake for approximately 30 minutes. Using a thermometer is recommended. Remove the chicken once it reaches 155 degrees, and allow it to rest for 5-10 minutes.  Slice and enjoy.

Mexican Egg Cups

These were incredibly easy to make, and you can adjust it for just a paleo or primal with the cheese added. I used my leftover taco meat from last night, and I threw in some green chilis green onions. Easy and great!

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Ingredients:

  • 8 eggs, beaten
  • 1 4ounce can green chilis
  • 1 cup shredded cheese (optional and many kinds of cheeses would work perfectly)
  • 1 green onion
  • 1 cup seasoned, cooked taco meat
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • cayenne (optional)

Method:

Preheat oven to 350 degrees. Combine all ingredients in a bowl. Use a 1/4 or 1/3 cup measure to put the mixture into muffin cups. If you use the 1/4 cup measure, you will make 12 muffins. Bake for 15-20 minutes. Insert a knife to check for doneness.

Whole30 Hot Dog Chili!

Is anyone cold? I swear, I have been cold for two weeks despite the fact that I live on the west coast. I am basically just a baby who cannot handle anything below 68 degrees.

There are so many options for this chili, that it really can appeal to almost everyone.

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I got this idea from the cookbook, Primal Cravings, but I have changed a quite a bit of the original recipe.  I love Trader Joe’s Salsa Verdi, so I threw that in instead of stewed tomatoes. There is tomato sauce in the recipe as well, so it has plenty of that tomato flavor, but not a lot of tomato chunks. This is SO easy to make, and my husband loves it leftover to take for lunches. Obviously, it is packed with a lot of protein, but I love the addition of the soft egg on top. It was a perfect!

Ingredients:

1.25 lbs ground beef

1 lb uncured hot dogs

1 jar Trader Joe’s Salsa Verde

1 1/3 cup tomato sauce

3 large cloves garlic

1 1/4 tsp ground cumin

1 4oz can chopped green chilis

optional:

avocado

sour cream

shredded cheese

jalapeños

fresh tomato

raw onion

scallions

mustard

relish

avocado

bacon

fried egg

sauerkraut

Method:

In a large pot or skillet, brown the beef and hot dogs. Add remaining ingredients and simmer for 15 minutes over medium heat. Top with any of the optional ingredients.

Pressure Cooker Method:

Brown the beef on the “browning” setting of the pressure cooker. Add hot dogs and garlic, and stir for a few minutes. Add remaining ingredients, stir.  Set the cooker to “high pressure” for 10 minutes.  That’s it!

 

Whole30 Snacks

Looking for snacks to eat this week?

Deviled Eggs

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To start, these chicken salad bites are killer! They’re also very easy to make.

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Mini Bacon Bowls. They are cute and tasty. You can use the above mentioned chicken salad, but here, I used tuna and egg salads as my fillings.

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And now for the nuts… I really love roasting my own cashews. They are often total crowd pleasers, and there is something for everyone (as long as they can eat nuts). You could use other kinds of nuts, but cashews are definitely my favorite.

Ducky Rosemary Cashews

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Paleo Taco Nuts: These are my most popularly replicated nuts by blog followers. They are simply nuts made with my homemade paleo taco seasoning.

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Indian Spiced Nuts

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Paleo Roll Ups

These are really simple and easy. You can make them much smaller than shown here, and you can also use a variety of meats or just use lettuce as the wrap.

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Salmon Poke

I absolutely LOVE this light and tasty dish. It really is perfection!

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Who is ready to start Whole30 tomorrow???

Anyone ready to hop back on the wagon? I will definitely be doing this and hoping that the week or two of withdrawals won’t make me feel too terrible. I sure have had a great holiday binge, but I am feeling tired, bloated, and ready to get my paleo on. Here are some good recipes to get everyone started this week! There’s something for breakfast, lunch, dinner, and snack! All very quick and easy!

Paleo Italian Eggs

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Lunch Roll Ups

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Taco Nuts

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Lemon Basil Chicken Tenders

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Paleo Egg Drop Soup

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What do you make when you’re cold and crabby?  Egg Drop Soup!  This actually turned out really good!  I would like to have had corn in it, but alas that is a grain and not paleo. It’s still great on a cold day.

Ingredients:

  • 4 cups chicken broth+ 1/4 cup (homemade or organic)
  • 1/2 tsp dried ginger
  • 1/4 tsp garlic powder
  • 1/2 tsp sesame oil
  • 3 tsp arrowroot powder
  • 2 eggs + 1 egg yolk, beaten
  • 2 green onions, chopped
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper OR white pepper (be really careful with the white pepper–a little goes a LONG way and it can get SPICY!)
  • sliced mushrooms, peas, or chicken (optional)

Method:

  1. Begin heating the broth over medium heat.
  2. While the broth is heating, make a slurry with the arrowroot and 1/4 cup reserved broth.  Stir one more time right before using.
  3. Add the ginger, garlic, green onion and sesame oil to the broth.
  4. Whisk in the slurry.
  5. Once the broth is steaming, add in the egg by making slow circles with the whisk as you pour them in.
  6. Add seasoning. Taste as you go as some might like this more salty than others. The white pepper is REALLY good, but VERY strong.
  7. Add any optional add-ins that you prefer.

Paleo Appetizers!

Everyone recovered from Christmas celebrations? Ready to start prepping for New Year’s? My team is playing in their bowl game on NYE, so I’ve got to get some paleo appetizer ideas going! Feel free to share some of yours!

I could not skip the old classic and one of my own personal favorites: Deviled Eggs

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To start, these chicken salad bites are killer! They’re also very easy to make.

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I also have had great success with Bacon Bowl Appetizers. They are cute, and tasty. You can use the above mentioned chicken salad, but here, I used tuna and egg salads as my fillings.

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And now for the nuts… I really love roasting my own cashews. They are often total crowd pleasers, and there is something for everyone (as long as they can eat nuts). You could use other kinds of nuts, but cashews are definitely my favorite.

Ducky Rosemary Cashews

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Paleo Taco Nuts: These are my most popularly replicated nuts by blog followers. They are simply nuts made with my homemade paleo taco seasoning.

1948016_10152053933133155_1975111708_n.jpg

Sweet Heat Cashews

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Indian Spiced Nuts

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Crack Nuts (Vanilla Cinnamon Cashews)

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Paleo Roll Ups

These are really simple and easy. You can make them much smaller than shown here, and you can also use a variety of meats or just use lettuce as the wrap.

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Paleo Almond Butter and Honey Flatbread

These are a bit more labor intensive, though they’re a huge kid pleaser. It’s nice to have a sweet treat as part of the spread.

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Salmon Poke

I absolutely LOVE this light and tasty dish. It really is perfection!

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Paleo Bacon Chive Bites

These are really great to use as dippers. I have used them with my horseradish mustard sauce. They could also be used with the chicken salad, egg salad, or tuna salad on top.

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If you really want to impress the crowd and do something truly unique, go for these Pulled Pork Bites. They are soooooo good!

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Paleo Holiday Foods

Here are a few of my paleo favorites for crowd pleasing holiday meals.

Prime rib! This is so easy, and easily spectacular. It’s not something that you only end up having at a restaurant.

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What is better than prime rib? Garlic mash that you would never know is cauliflower. What is better than that? GRAVY!!!!

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Another holiday favorite that is not just for Thanksgiving? CRANBERRY SAUCE! I’m telling you, this is AMAZING. Non-paleo people would never have a clue that it was a special recipe.

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And for dessert, you cannot go wrong with pumpkin. This tastes like pumpkin pie filling, and it’s awesome!

https://paleoprescription.net/2015/09/20/crustless-pumpkin-pie/

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