Frittata Anyone?

Posted on March 27, 2012 by Tiff

I am always saying to my friends, “let me show you the way of the frittata”. Why? Because it is super easy, totally customizable and just plain scrumptious! I usually make this as a morning treasure but we’ve eaten for dinner too on days I don’t feel like making a big meal. It is also a great way to get in some more veggies at breakfast.

Good Morning Frittata

*You need a pan that can stand the heat of an oven broil. I use my cast-iron skillet.

Pre-heat your oven to broil

1 tablespoon coconut oil 4 strips of nitrate-free bacon, cut into bite-sized pieces 3 cups of organic baby spinach 1/4 cup diced onion 1 cup shredded mild cheddar cheese (or any cheese of your choice) 10 cage-free eggs Black pepper, garlic powder, sea salt to taste

1. Coat your pan with the coconut oil and add your bacon. Cook until almost crispy.
2. Add in your spinach and onion, season to taste – cook until spinach wilts and onion is translucent.
3. Scramble eggs and cheese together while the spinach and onion cook.
4. Spread the bacon/onion/spinach mix out evenly in the pan.
5. TURN YOUR PAN TO LOW (no higher than a 2) – or you will burn the bottom.
6. Pore the egg and cheese mixture into the pan (I like to pore in the middle and then use my spatula to evenly spread it over the meat & veggies)
7. Let the eggs begin to set-up (the edges will be cooked or nearly cooked but the middle will still be runny) *This should take about 3-6 minutes depending on your oven. Watch carefully because you don’t want to over cook it.
8. Take the pan and put it in the oven. You don’t want it too close to the heating element or it will burn.
9. Check after 3-4 minutes. If it is still “moving” and not lightly browned, then give it another 2 minutes. Mine usually takes about 6 minutes total but I like to keep eye on it. If you find it is browning but still runny, place a sheet of aluminum foil over it and continue cooking.
10. Let it cook and settle about 3-5 minutes before serving.

We love ours with salsa but there are endless ways to garnish this!

This is a very adaptable food – use different veggies, add chilies for a southwestern flair, use leftover steak or ham or any meat for that matter. Customize it to your tastes.

Enjoy and eat yummy!

Just out of the oven.

Happy Birthday to Me Chocolate Cake

Posted on March 24, 2012 by Tiff

On Thursday I marched, happily, into my 40s…that’s right I am FORTY years old! What would a birthday celebration be without a cake, right? Agreed! So I made one myself!!!

The cake is moist with an almost brownie-like consistency

1 cup unsweetened cocoa powder
1 cup blanched almond flour
1 tsp baking soda
1/2 tsp salt
1/2 cup coconut oil, melted (plus some to grease pan)
4 eggs
1 tsp vanilla
1/2 cup honey
1/4 cup pure maple syrup

1. Preheat oven to 325 degrees and grease a glass pan with coconut oil (I used an 11×7 pan).
2. Combine dry ingredients and set aside.
3. Whisk eggs, melted coconut oil, vanilla, maple syrup and honey together
4. Pour into dry ingredients.
5. Stir until combined and pour into well-greased pan.
6. Cook for about 25-35 minutes, depending on how thick your cake is going to be.

Cool for 30 minutes. I served with sliced strawberries and a little whipped cream but I ate the leftovers plain and that was yummy too.

Ground Beef Stir Fry

Posted on March 24, 2012 by Tiff

Tonight I was craving 2 things – the ground beef I bought at the Farmer’s Market this morning and Brussels Sprouts.

So I bring you my late-dinner concoction: Ground Beef Stir Fry

2 lbs grass-fed ground beef
1 cup chopped onion
1 lb Brussels sprouts
10 oz sliced crimini mushrooms
3 tablespoons coconut aminos
Black pepper & garlic powder to taste

1. Steam Brussels sprouts for 5 or 6 minutes and then quarter and set aside.
2. In separate pan brown ground beef with onions, black pepper and garlic powder 3. When the beef is about 1/2 way done add in the mushrooms and quartered Brussels Sprouts with the 3 tablespoons of coconut aminos.
4. Stir to incorporate the flavors and complete browning

To serve you can eat as is, add some cauliflower “rice” or even shred some Parmesan cheese on top.

Spaghetti on Zucchini & Mushroom “noodles”

Posted on March 5, 2012 by Tiff

Before Paleo we were a BIG pasta eating family. So it is no wonder I’ve been working on making a great replacement noodle. I believe we have a winner! I’ve made this “noodle” combo now 3x and every eats it up!!!

So I started out 8 small to medium organic zucchinis and 6 stuffing portabellas. After rinsing them, I shredded these with the matchstick blade on my mandolin slicer.

If you don’t have one of these brilliant little slicers I recommend you run right out and get one. I see them all the time for less than $10.

After slicing they should look like this.

Set them to the side, and start your sauce. If you don’t have a quick and easy recipe you can use mine.

I start out with 2 lbs of grass-fed beef. I add in some spices because I like to layer my flavors and it just makes it so darn yummy. If I have time/energy I might throw in some diced onion or green pepper just for a little kick. I brown this but I don’t drain…you can, but I don’t.

Now remember this is my quick and easy sauce..

Once the meat is browned I add 1 can of organic diced tomatoes (I do drain this) and 2 cans of Trader Joe’s Marinara sauce. The sauce already has seasoning so I usually don’t add anything else. I stir it up and let it sit at a low simmer for 20 minutes or so.

Once the sauce is done and simmered I start on the noodles. I add about 4 tablespoons of olive oil to a pan and heat up. Then I add about 1.5 – 2 tablespoons of minced garlic and all the noodles. You only want to heat these through or they will get soggy. Don’t let them sit - keep them moving.

When they are finished cooking I add a bit of salt and pepper and butter (optional).

To plate I grab a bit of the noodles with the tong (let them drain some back into the pan) and cover with as much sauce as you please. If you do dairy you might want top with some raw Parmesan reggiano…yum yum yum.

I served this with a fresh green salad with a olive oil / white balsamic vinegar dressing.

Eat yummy!!!

Stroganoff Paleo Style

Posted on February 26, 2012 by Tiff

I can’t say I hit this one out of the ballpark tonight. The flavor was awesome but the sauce was a little too watery (I adjusted the recipe so that won’t happen to you). The hubster and kiddos ate it up and went in for seconds!

Play around with it and let me know what you come up with. I served it over Everyday Paleo’s Fried Rice with a side of steamed asparagus (drenched in butter).

A little too watery here but recipe is adjusted!

Ingredients:

1 lbs of top sirloin cut in thin strips

1 Tbs dried tarragon

2 Tbs olive oil (or coconut oil)

Salt & Pepper to taste

1/2 cup chopped onion

3 cloves minced garlic

2 cups crimini mushrooms roughly chopped

1 can of full fat coconut milk

4 Tbs almond flour

1 Tbs Dijon mustard

1/2 – 1 cup organic beef broth

1 Tbl coconut aminos

1 cup sour cream

Add the olive oil to a large pan and heat on medium high. Brown the beef with tarragon, salt & pepper, chopped onion, garlic and mushrooms.

In a separate bowl mix almond flour and beef broth (start with 1/2 cup and add more if you think it is too thick). Whisk in coconut milk, Dijon and coconut aminos.

Add the bowl mixture to beef and bring to low boil then return to a low-medium heat. You’ll want to cook this for about 10 minutes, stirring often.

After 10 minutes add in your sour cream and whisk until fully incorporated. Cook low for until it all warms up again.

Serve over cauliflower “rice” with your favorite veggie.

Dinner Menu

Posted on February 26, 2012 by Tiff

Despite my hacky cough I have to do the grocery shopping today. I just made up our meal plan through Thursday and thought you might enjoy seeing the Dinner Menu.

FYI – the effects of my Movie Popcorn with Frankenstein oil is much better today.

SUN: Paleo Stroganoff on Cauliflower Rice and Asparagus (Stay tuned for this NEW recipe)

MON: Baked Chicken and Brussels Sprouts

TUE: Chili with Tossed Salad and Paleo Biscuits

WED: Pork Chops with Walnut Pesto, Fried Cauliflower Rice and Tossed Salad

THU: Margarita Baked Cod and Warm Arugula Salad

I’m A Dirty Little Cheater

Posted on February 25, 2012 by Tiff

I didn’t realize I haven’t posted in 2 weeks – time flies…well you know.

Today is day 56 on Paleo. My blood pressure is lowering and I may make that goal of no bp meds by my birthday next month! Cravings are 99% gone and I am not mindlessly eating. I am down between 11 – 13 lbs, depending on the day. I have to say that is a little frustrating as I had hoped to be down about twice that by now; but happy to be going down. I generally feel a ton better – if I could get over this upper respiratory infection I’ve been fighting for a month then I’d be A W E S O M E!!!!! I hope to get back to walking soon.

So you ask if all this is so great, what’s with the title to this post?????

Let me say that last night was Family Prayer Night at our younger daughter’s school. It was followed by a dessert / fellowship time. I brought some delicious Sweet Almond Muffins (aka as Almond Poppy Seed Muffins sans seeds) and I was content to nibble on those. My family however indulged in some off Paleo treats. Boo. I am bummed the kids don’t want to be on it 100% but that was to be expected…by my husband eating THREE cookies was a bit of a shock.

Fast forward to Saturday afternoon…I drop the teenager off at the mall and I realized I am alone; movie? YES PLEASE! No sooner had I made that decision that I decided to be a rebellious twit and get some buttery popcorn. I hadn’t even smelled it yet to see if I would actually crave it…I WAS HAVING POPCORN.

I walked up to the counter and ordered a MEDIUM bag (alone mind you) with butter (or whatever that greasy crap is). I didn’t totally lose it and order a soda, just a bottle of water.

I sat down and popped a kernel in mouth. Hmmmmm – good. The movie starts and I enjoy about a 1/4 of the bag, when I start to feel a little “funny”. I put the bag down on the chair beside me and focus on the movie…but it calls to me, seriously. I picked it back up and ate my way through 1/2 the bag. At that point I realized that I really was feeling weird and put it on the floor with the dirty napkins in it.

I made it through the movie but my tummy was not happy. And hours later I type this out with bubble gut, nausea and the distinct feeling that my body is going to thank me for the nasty grain and Frankenstein oil and rebel tonight…all night.

I will take away from tonight a headache, nausea, bubble gut and a firm resolve that I am Paleo for life!

Paleo Blueberry Muffins using Coconut Flour

Posted on February 13, 2012 by Tiff

My youngest daughter has a Valentine’s Day party today. The last sugar-filled party did not end well for us so this time I decided to come armed with a plate of “goodies” for us!

These little gems are not the overly sweet muffins you’ll find at your local supermarket or bakery. These muffins are moist, but dense with a lightly sweet flavor. I hope you enjoy them as much as we do!

I used farm fresh, free range eggs, local honey and organic ingredients…I feel like a card-carrying granola mom today! I actually just laughed aloud at my own joke; better slow down on the coffee this morning.

Paleo Blueberry Muffins

Ingredients

6 eggs
6 T melted coconut oil
1/4 c honey
1 t vanilla
1/2 t sea salt
1/2 c coconut flour (sifted)
1 t baking powder
1 c fresh blueberries

Directions

Preheat oven to 400 degrees

Melt the coconut oil in microwave or double boiler.

Blend all ingredients, except the blueberries, on medium high with hand mixer or food processor. Then carefully fold in your fresh blueberries.

The batter will be thick, paste like, not runny.

Scoop the batter into 12 lined muffin cups about 3/4 full.

Bake for 15 – 17 minutes. They will be a light golden brown (check with a toothpick).

Cool for about 5 – 8 minutes and enjoy warm if possible. Super yummy with a little organic butter!

One Pan Breakfast Frittata

Posted on February 12, 2012 by Tiff

One Pan Breakfast Frittata

***You’ll need a pan that can stand a broil temp in the oven for this recipe.***

Ingredients

1 Tablespoon coconut oil to grease pan
1 lbs breakfast sausage
1 cup diced mushrooms (I used crimini)
1/2 cup diced red bell pepper
2 large handfuls for baby spinach
12 – 14 eggs (depending on size)
1/4 cup shredded Romano Reggiano cheese (optional)
Pepper to taste

Directions

Pre-heat your oven to broil or 500 degrees

If you are not using a seasoned cast iron pan than grease your pan with a tablespoon of coconut oil.
Brown the breakfast sausage, breaking it into small pieces as it cooks.
Once sausage is cooked add in your 2 handfuls of baby spinach and cook on medium-low until the spinach is wilted.
Add in the mushrooms and bell pepper and continue to cook while you scramble your eggs and cheese.
Lightly scramble 12 – 14 eggs with the cheese. We use free-range eggs from a local lady and they vary in size so I used 14 today.
Pour the egg mixture over the meat and veggies, as evenly as possible and pepper to taste.
Turn your burner to low (LOW!!!!) and let the eggs set up a bit. You’re not fully cooking the eggs, just getting them to set. Did I mention do this on LOW LOW LOW heat…or you will burn the bottom of your frittata (been there, done that)
Once the eggs are set you are going to take your pan and put it in the oven (not too close to your burner please) and cook for 5 – 6 minutes. You want the eggs completely cooked and the top to be a light golden color.
If you notice that the top is browning but the eggs need a little more time than just put a sheet of aluminum foil over the top (just lay it over, not fix it to the pan) and cook a little longer. Be sure to check it every 2-3 minutes or it could burn.
Once out of the oven I like to let I like to let it cook for 5 minutes or so; then slice up and serve. My family loves to put salsa on it!