INGREDIENTS
4-6 slices good quality bacon (gluten, nitrate & nitrite, and sugar free)
1 avocado
Chili powder
PREPARATION
Preheat your oven to 425 F.
Line a baking sheet with foil or parchment paper.
Cut the avocado into equal slices.
Wrap each avocado slice with bacon, (1 slice of bacon should should be good for 1 or 2 avocado slices.)
Sprinkle some chili powder over the bacon-wrapped slices, and line them up on the baking sheet.
Place in the oven and bake for 12 to 15 minutes.
Saturday, July 25, 2015
Saturday, July 11, 2015
Wild mushroom soup and sweet potato cakes
INGREDIENTS
3 lbs mixed wild mushrooms, sliced
4 large shallots, diced
2 tbsp fresh thyme
14 cups chicken stock
2 cups full-fat coconut milk
6 tbsp ghee
1/2 cup parsley, chopped
4 tbsp tapioca starch (optional)
Sea salt and freshly ground pepper
2 lbs sweet potatoes, quartered
8 slices of good quality bacon (gluten, nitrate & nitrite, and sugar free), chopped
6 green onions, sliced thinly
2 eggs
Sea salt and freshly ground black pepper
Cooking fat
PREPARATION
Melt the ghee in a large saucepan placed over medium high.
Add the shallots and sauté for 3 to 4 minutes.
Add the mushrooms and thyme and cook for about 8 minutes.
Add the chicken stock and bring to a boil. Turn down the heat to medium-low, and let simmer for 15 minutes.
Stir in the coconut milk, season to taste, and let simmer for another 5 minutes.
Stir in the tapioca starch if you like your soups thicker.
Mix in the chopped parsley and serve.
Place the sweet potatoes in a large saucepan. Add cold water to cover, and bring to a boil; then lower the heat and let simmer until the potatoes are fork tender, about 5 to 8 minutes.
In the mean time, fry the bacon in a skillet placed over medium-high heat until crispy. Set aside.
Smash the potatoes in a large bowl. Shred and add the cooked bacon as well as the onions and the eggs. Season to taste with salt and pepper.
Form 8 patties using the sweet potato mixture.
In a large skillet placed over a medium-high heat, melt some cooking fat and fry the potato cakes until the outsides are golden and the insides are heated through, about 4 minutes per side.
3 lbs mixed wild mushrooms, sliced
4 large shallots, diced
2 tbsp fresh thyme
14 cups chicken stock
2 cups full-fat coconut milk
6 tbsp ghee
1/2 cup parsley, chopped
4 tbsp tapioca starch (optional)
Sea salt and freshly ground pepper
2 lbs sweet potatoes, quartered
8 slices of good quality bacon (gluten, nitrate & nitrite, and sugar free), chopped
6 green onions, sliced thinly
2 eggs
Sea salt and freshly ground black pepper
Cooking fat
PREPARATION
Melt the ghee in a large saucepan placed over medium high.
Add the shallots and sauté for 3 to 4 minutes.
Add the mushrooms and thyme and cook for about 8 minutes.
Add the chicken stock and bring to a boil. Turn down the heat to medium-low, and let simmer for 15 minutes.
Stir in the coconut milk, season to taste, and let simmer for another 5 minutes.
Stir in the tapioca starch if you like your soups thicker.
Mix in the chopped parsley and serve.
Place the sweet potatoes in a large saucepan. Add cold water to cover, and bring to a boil; then lower the heat and let simmer until the potatoes are fork tender, about 5 to 8 minutes.
In the mean time, fry the bacon in a skillet placed over medium-high heat until crispy. Set aside.
Smash the potatoes in a large bowl. Shred and add the cooked bacon as well as the onions and the eggs. Season to taste with salt and pepper.
Form 8 patties using the sweet potato mixture.
In a large skillet placed over a medium-high heat, melt some cooking fat and fry the potato cakes until the outsides are golden and the insides are heated through, about 4 minutes per side.
Saturday, July 4, 2015
Freedom 4 miler 2015
Thursday, July 2, 2015
Mini frittatas
INGREDIENTS
1 cup fully cooked good quality ham (all natural, nitrite & nitrate, gluten, sugar & casein free), cut into cubes
1 cup broccoli, chopped into small pieces
1 red onion, minced
6 eggs
4 egg whites
3 tbsp chives, minced
2 tbsp full-fat coconut milk
Sea salt and freshly ground black pepper to taste
Paleo cooking fat
PREPARATION
Preheat your oven to 375 F.
Oil each cup on the muffin tray with some melted Paleo cooking fat.
Divide the ham, broccoli, and onion equally among the muffin cups.
In a bowl, whisk together the egg whites, eggs, chives, coconut milk, and salt and pepper to taste.
Pour the egg mixture into each muffin cup. Fill the cups almost to the top but not completely.
Place the muffin tray in the oven and cook 20 to 22 minutes or until golden.
Carefully remove the mini frittatas from the muffin tray and serve.
1 cup fully cooked good quality ham (all natural, nitrite & nitrate, gluten, sugar & casein free), cut into cubes
1 cup broccoli, chopped into small pieces
1 red onion, minced
6 eggs
4 egg whites
3 tbsp chives, minced
2 tbsp full-fat coconut milk
Sea salt and freshly ground black pepper to taste
Paleo cooking fat
PREPARATION
Preheat your oven to 375 F.
Oil each cup on the muffin tray with some melted Paleo cooking fat.
Divide the ham, broccoli, and onion equally among the muffin cups.
In a bowl, whisk together the egg whites, eggs, chives, coconut milk, and salt and pepper to taste.
Pour the egg mixture into each muffin cup. Fill the cups almost to the top but not completely.
Place the muffin tray in the oven and cook 20 to 22 minutes or until golden.
Carefully remove the mini frittatas from the muffin tray and serve.
Wednesday, July 1, 2015
Great lunch idea.....
Ingredients:
4 large eggs
8 pieces of Whole30 bacon (no sugar!)
10 oz baby spinach (or greens of your choice)
1/2 red onion, diced
2 large tomatoes, seeded and diced
2/3 cup sunflower seeds
2 ripe avocados, sliced*
1/2 cup olive oil
1/2 cup apple cider vinegar
2 tbsp dijon mustard (check the label for wine or sulfites!)
2 lemons, juiced
Sea Salt and fresh cracked black pepper, to taste
Instructions:
Preheat the oven to 400 degrees.
Soft boil your eggs by laying all four in the bottom of a saucepan big enough to fit them all in one layer. Cover the eggs with water by at least 1 inch and bring the pan to the stove over medium high heat. As soon as the water reaches a boil, cover the pan with a lid, turn off the burner and remove from the heat. Allow the eggs to sit for 1.5 to 2 minutes, drain, rinse with cool water to stop the cooking, and peel.
While you’re waiting on your egg water to come up to a boil, you can prep your bacon. Line a rimmed baking sheet with aluminum foil, ensuring that the aluminum comes up all the way on all sides (to catch the bacon grease and make your cleanup easier). Top the foiled baking sheet with a wire rack and lay your bacon strips on top of it in a single layer. Bake the bacon for 10-15 minutes on the center rack, watching closely after 10 minutes to ensure that it doesn’t burn. Once cooked, chop the bacon into bite-sized pieces.
Next, prepare your dressing by combining the olive oil, apple cider vinegar, dijon mustard, lemon juice, sea salt and pepper in a medium bowl (I used the mixing container attachment for my stick blender), whisk together until well combined.
Using a quart-sized mason jar, layer the dressing equally at the bottom of each. Next, add the onions followed by the tomatoes, sunflower seeds, then bacon. Chop the avocado and egg, layer one on top of the other, and season with salt and pepper to taste. Finish the salad by packing the greens on top of the rest of the ingredients and seal the lid tight.
Store the jar salad upright until you’re ready to eat it. When it’s time to eat, turn the jar upside down and shake vigorously until all the ingredients come together. In the beginning, you may need to take a few bites of the salad and then resume shaking in order to get all of the dressing distributed over the goodies. I recommend eating this salad within 48 hours of packing it.
4 large eggs
8 pieces of Whole30 bacon (no sugar!)
10 oz baby spinach (or greens of your choice)
1/2 red onion, diced
2 large tomatoes, seeded and diced
2/3 cup sunflower seeds
2 ripe avocados, sliced*
1/2 cup olive oil
1/2 cup apple cider vinegar
2 tbsp dijon mustard (check the label for wine or sulfites!)
2 lemons, juiced
Sea Salt and fresh cracked black pepper, to taste
Instructions:
Preheat the oven to 400 degrees.
Soft boil your eggs by laying all four in the bottom of a saucepan big enough to fit them all in one layer. Cover the eggs with water by at least 1 inch and bring the pan to the stove over medium high heat. As soon as the water reaches a boil, cover the pan with a lid, turn off the burner and remove from the heat. Allow the eggs to sit for 1.5 to 2 minutes, drain, rinse with cool water to stop the cooking, and peel.
While you’re waiting on your egg water to come up to a boil, you can prep your bacon. Line a rimmed baking sheet with aluminum foil, ensuring that the aluminum comes up all the way on all sides (to catch the bacon grease and make your cleanup easier). Top the foiled baking sheet with a wire rack and lay your bacon strips on top of it in a single layer. Bake the bacon for 10-15 minutes on the center rack, watching closely after 10 minutes to ensure that it doesn’t burn. Once cooked, chop the bacon into bite-sized pieces.
Next, prepare your dressing by combining the olive oil, apple cider vinegar, dijon mustard, lemon juice, sea salt and pepper in a medium bowl (I used the mixing container attachment for my stick blender), whisk together until well combined.
Using a quart-sized mason jar, layer the dressing equally at the bottom of each. Next, add the onions followed by the tomatoes, sunflower seeds, then bacon. Chop the avocado and egg, layer one on top of the other, and season with salt and pepper to taste. Finish the salad by packing the greens on top of the rest of the ingredients and seal the lid tight.
Store the jar salad upright until you’re ready to eat it. When it’s time to eat, turn the jar upside down and shake vigorously until all the ingredients come together. In the beginning, you may need to take a few bites of the salad and then resume shaking in order to get all of the dressing distributed over the goodies. I recommend eating this salad within 48 hours of packing it.
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