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Veggie Egg Dinner Scramble

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Some days you just arrive home and don’t feel like cooking meat. That’s why eggs are great; they take all of 10 minutes to make, and then you have a whole meal! Well, yesterday was one of those days. Who says you can’t have eggs for dinner!

Ingredients

  • 6 eggs
  • 1/2 bag frozen spinach
  • 1 12-oz container fresh mushrooms
  • 3 red peppers, sliced
  • 1 tbs olive/coconut oil
  • 1/2 tbs paprika
  • 1 tsp red pepper
  • 1 tsp sauce (I used jalapeno hot sauce from Trader Joe’s; it’s just aged jalapenos and vinegar with some spices)

Directions

  1. Put the frozen spinach in a bowl and microwave until fully cooked.
  2. Add the oil to a pan, and add the veggies.
  3. Once vegetables are nearly cooked, crack the eggs into the pan and scramble.

Who doesn’t love a meal you can make in 3 steps, and have enough left over for lunch the next day? You could also add some ground meat for extra protein.

Four-Ingredient, Four-Minute Salsa

Ingredients

  •  4-5 large tomatoes
  • 3 onions
  • 3-4 red peppers
  • 1 large cucumber

Directions

  1.  Slice everything so it’s small enough to put into a food processor. Add some salt, pepper, and parsley once you’ve pulsed the mixture. Eat with ground meat and salad or eggs!

Beef Fried Cauliflower “Rice”

Ingredients

  • 2 heads cauliflower
  • 2-3 lbs ground beef (or other ground meat)
  • 4 eggs
  • 3 tablespoons coconut aminos (or tamari if you eat it) sauce
  • 3 onions (chopped)
  • Olive or coconut oil (2 tbs)
  • Spices: paprika ( 1 tbs), salt to taste, red pepper flakes, onion powder (1/2 tsp)

Directions

  1. “Rice” the cauliflower, however convenient. I broke off chunks and used the food processor.
  2. While “ricing,” heat your oil; once it’s ready, add the cauliflower.
  3. Meanwhile, begin browning your beef. Once it’s nearly done add the chopped onions and let simmer for ~5 more minutes on medium heat.
  4. Once the cauliflower is nearly done, add half the paprika and some onion powder. Push it to the sides of the pan, and break the eggs into the center. Scramble them with a spoon/spatula.
  5. Once the eggs are nearly (but not completely or they’ll burn) cooked, stir them into the rest of the cauliflower.
  6. Add the remaining spices and the coconut aminos to the “rice.”

Easy Peasy Paleo Peppers

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This is a super-easy recipe for paleo stuffed peppers, and it’s delicious!

Ingredients

  • 2-3 lbs ground turkey (or chicken or beef or lamb)
  • 8-10 red peppers
  • 1 head cauliflower
  • 2 onions
  • Optional: mushrooms
  • Spices: paprika, cayenne, parsley, basil
  • 4 cloves of garlic, crushed/diced

Directions

  1. Brown ground turkey in a skillet. Add onions.
  2. While pork is cooking, “rice” the cauliflower. You have a few options for methods: you can use a cheese grater, a “jack-chop” (what I did), a food processor, or just a knife! You want the cauliflower a little larger than your typical rice, so don’t crush it to the point of getting mushy.
  3. Add the cauliflower and garlic to the beef. Turn down the heat.
  4. While the “stuffing” is cooking, prepare the peppers: slice the top off, and cut them down the middle (vertical-wise). Remove the insides and lay out on a lined pan.
  5. Once the stuffing is done, carefully spoon it into the peppers. Make sure it’s tight, and it will brown up nicely!
  6. Cook at 350 degrees for 20-30 minutes.

We thought they were delicious, and we even had extra filling!

Lemon Chicken and Collard Greens

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Already-cooked chickens are sometimes my savior.  On days when I come home from work and don’t feel like cooking, I like to thank the world for the fact that you can buy a delicious cooked chicken from the grocery store.  But, in lieu of my laziness, you are free to cook your own chicken!  Slow-cooked or oven-roasted would work best for this recipe.

Ingredients

Chicken:

  • Cooked chicken of any sort
  • 1/2 cup broth (I used vegetable because it’s the only kind I’ve found without added sugar)
  • 1/2 lemon
  • 1/2 tbl parsley, 1/2 tbl basil
  • 1 tsp sea salt or Himalayan salt

Collard Greens:

  • 2 bunches of collard greens (~1.5 lbs)
  • 1/2 cup broth
  • 1/2 lemon
  • 1/2 tbl paprika
  • 1 tsp sea salt or Himalayan salt

Directions

  1. Add the chicken, broth, and lemon to one pot and let simmer on low for ~10 minutes on the stove.
  2. Chop or rip the collard greens (using the leaves and not the stem/spines, which can taste bitter — your choice though) and place in another pot with the broth and lemon. Cook at medium heat for ~10 minutes.
  3. Once everything’s almost done, add the spices, shred the chicken using two forks, and that’s it!!!

I like to keep recipes simple, and I’m not even sure this one falls under the category “Recipes,” but it is what I had for dinner tonight!  It’s also delicious and fully paleo, Whole 30-approved.

Sidenote, when I was grocery shopping earlier today, I looked at some chicken broth at the store — the organic, “good” kind.  What do I fine in the list of ingredients?  “Chicken flavor”…  I love how the word “flavor” is used as a catch-all in the food industry, but at this point it just sketches me out because it’s definition is so hard to pin down.  I went on a mission to find out how bottled sparkling water is flavored (it says something about “naturally flavored” on the bottle), and the company simply compared the process to getting coffee grounds from coffee beans…  That’s all well and good, but in what universe is “root beer float” considered a derivative of a natural flavor?

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