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.

Spanish omelet

INGREDIENTS
5 eggs
2 russet potatoes, peeled and diced
1 large white onion
2 tbsp full-fat coconut milk
¼ cup + 3 tbsp cooking fat, divided
Sea salt
Paleo Chive Sour Cream (optional):
¼ cup coconut cream
⅛ cup + more to taste homemade Paleo mayonnaise (you can also just use more coconut cream)
¾ tsp + more to taste apple cider vinegar
2 tbsp fresh chives, chopped
Sea salt to taste
 

PREPARATION
If Using Sour Cream:
Combine all ingredients, starting with ⅛ cup mayo and ¾ tsp of apple cider vinegar.
Mix well, taste, and adjust with more mayonnaise, vinegar, or salt to desired liking.
Refrigerate for 15-30 minutes before using.
Heat the ¼ cup of cooking fat over medium-high heat in a large skillet.
Add potatoes and onions, cover and cook until golden, about 6 minutes, stirring occasionally so the potatoes become golden on all sides.
While the potatoes are cooking mix together the eggs, coconut milk, and salt until well incorporated in a large bowl. Set aside.
When the potatoes are done, remove from heat, drain any excess fat and combine them with the eggs. Season more with salt and mix.
In a 10-inch skillet heat the reaming 3 tablespoons of cooking fat over medium heat.
Pour in the potato and egg mixture and cook for 4-5 minutes, until the bottom starts to brown.
Lift the omelet with a spatula to move the uncooked parts of the egg underneath.
Now, flip the omelet by placing a plate over top of the skillet and turning the skillet on to the plate.
Slide the omelet, uncooked side down right back into the skillet.
Cook another 3-4 minutes until the underside begins to brown.
Remove from heat, transfer to serving plate and cut into wedges.
Top with sour cream and extra chives, if desired.

Lunch option

 INGREDIENTS
8 eggs
12 slices of good quality bacon (gluten, nitrate & nitrite, and sugar free)
1 pint cherry tomatoes
Assorted vegetables for dipping
Sea salt and freshly ground black pepper
Simple Guacamole:
2 avocados, peeled and pitted
½ jalapeño, seeded and minced (optional)
½ white onion, chopped
2 tbsp fresh cilantro, chopped
1 garlic clove, minced
Juice of 1 lime
Sea salt
 

PREPARATION
Place eggs in a small pot and fill with cold water just until the eggs are fully covered, lightly salt the water and heat on high heat until the water begins to boil.
Set a timer for 8 minutes and let the eggs boil, do not cook the eggs in the boiling water any longer than 10 minutes.
Once the timer goes off quickly rinse the eggs under cold water or place them in an ice bath.
While the eggs are on the stove, place the bacon slices in a large frying pan and heat over medium heat.
Cook the bacon slices flipping occasionally until desired crispiness.
Remove from the pan and let the bacon rest on a paper towel covered plate.
To make the guacamole, mash the avocados with the garlic and lime juice in a medium bowl.
Stir in the jalapeño (if using), onion, and cilantro.
Season to taste with salt.
Arrange the eggs, bacon, vegetables, and guacamole in a lunch box or individual containers.
Slice the eggs in half and season with salt and pepper before eating.

Trying out new breakfast options

I made a couple of the new breakfast options this weekend. Sam is getting tired of the no-oat oatmeal, so I made some breakfast variations.
 On Saturday, I made this paleo eggs Benedict with avocado sauce

Today, I made this "Elvis" omelet, it had cashew butter and bananas in the middle, with raspberry sauce on the top

Both were really good

Banana omelet with raspberry sauce

 INGREDIENTS
8 eggs
4 firm but ripe bananas, sliced
½ cup almond butter
½ tsp vanilla extract
½ tsp ground cinnamon
Pinch of sea salt
Ghee or coconut oil
4 tbsp water
Raspberry Sauce (optional):
1 cup raspberries (fresh or frozen)
⅓ - ½ cup fresh orange juice (1 oranges)
½ tsp vanilla extract
Pinch of sea salt

PREPARATION
Raspberry sauce (optional):
Put all ingredients into a saucepan and bring to a boil.
Once boiling reduce to a simmer and cook for 15 - 20 minutes, stirring occasionally so the berries do not burn.
Once the liquid has reduced and a sauce forms remove from heat and set aside.
"Elvis" Omelet:
Whisk together 2 eggs, 1 tbsp of water, ⅛ vanilla extract, ⅛ cinnamon, and a dash of salt until the yolk and whites are well blended.
In a 10-inch skillet heat about 1 tbsp of cooking fat over medium heat.
Pour eggs into heated skillet making sure to coat the entire pan, let set for 30-40 seconds. Use a spatula to lift the omelet gently while it cooks to allow uncooked parts run underneath.
When the omelet is no longer runny place 1 sliced banana and 2 tbsp of almond butter on ½ of the omelet, fold the other half of the omelet over the fillings, cook for another 30 seconds.
Remove from heat and slide on to a plate.
Top with raspberry sauce if using.
Repeat the process with remaining ingredients.

Eggs Benedict with avocado sauce

INGREDIENTS
5 strips of good quality bacon (gluten, nitrate & nitrite, and sugar free), cut in half
4 eggs
Sea salt and freshly ground black pepper
Avocado Sauce:
1 medium avocado, peeled
¼ cup lemon juice
½ tsp garlic powder
⅓ cup olive oil or water
Sea salt

PREPARATION
Preheat your oven to 400 F.
On a baking sheet, arrange the bacon into four separate bases for the eggs: each base should be a few pieces of bacon arranged in a weave pattern. Cook the bacon bases in the oven for 15 to 20 minutes.
Puree the avocado, lemon juice and garlic powder in a food processor until smooth. Add the olive oil or water until you get a thick but pourable consistency. Season to taste with sea salt.
Bring a pot of water to a boil, drop an egg in, and let it cook until the whites are set (2 to 4 minutes). Remove and repeat for the remaining eggs.
Divide the bacon among the plates, top with the poached eggs and pour avocado sauce on top of each egg.

Egg nests with avocado and bacon

INGREDIENTS
8-10 slices good quality bacon (gluten, nitrate & nitrite, and sugar free)
5 eggs
4 cups spaghetti squash flesh, cooked
1-2 avocados, pitted and sliced
2 green onions, chopped
3 garlic cloves, minced or pressed
1 tbsp fresh oregano or thyme (about 2 large sprigs of oregano)
Cooking Fat
Sea salt and pepper to taste

  PREPARATION
Preheat oven to 400 F.
Line a rimmed baking sheet with aluminum foil or parchment paper.
Lay bacon slices in a single layer on the baking sheet and cook 15-20 minutes until crisp.
Transfer to paper towels to drain, set aside.
Set oven to broil.
While the bacon is cooking prepare the nests by mixing the spaghetti squash, 1 egg, green onions, garlic, oregano or thyme, and salt.
In the bowl loosely divide the mixture into fours (this will make it easier to make even nests).
Heat an oven safe skillet over medium-high heat with some cooking fat. The nests are pretty large, you may only be able to fit 2 per pan so you can use 2 oven safe skillets or cook them in batches.
Once the pan is very hot place each portion of the nests into the pan, using a spoon or fork flatten and shape a nest. Create a hole about 1 inch x 1 inch (large enough to nicely fit the yolks) into the center of the squash.
Crack an egg into each of the craters you created. A little egg white may spill over and that is fine, just scrape them away as they cook so they don’t burn.
Cook until the bottom of nests are nicely brown, about 5-8 minutes depending on how hot your stove is. The yolk will still be pretty raw at this point.
Once the bottoms are nice and crisp transfer the skillet to the top rack of the oven and broil for 2-5 minutes depending on how well you like your eggs cooked.
Remove from the oven and transfer them to a serving plate, season with salt and pepper and serve warm along side sliced avocado and bacon.

Scrambled eggs with fresh herbs

INGREDIENTS

• 8 eggs
• ¼ cup full-fat coconut milk
• 1 tbsp fresh marjoram, minced
• ½ tbsp fresh thyme, minced
• 1-2 green onions, minced
• 3 tbsp cooking fat
• Sea salt and freshly ground black pepper

• Green Salad:
• 5 oz mixed greens
• 1 tsp Dijon mustard
• 1 ½ tbsp red wine vinegar
• 3 tbsp extra-virgin olive oil
• Sea salt and freshly ground black pepper

  PREPARATION

• At the bottom of a salad bowl mix together Dijon, red wine vinegar, olive oil, salt and pepper to taste.
• Add in the mixed greens and toss to coat. Set aside.
• In a bowl add the eggs and coconut milk and mix until everything is very well combined.
• Heat a large skillet over medium-low heat and melt the cooking fat.
• Pour in the egg mixture and gently stir with a wooden spoon or spatula as the egg begins to cook creating soft curds.
• Once the eggs have begun to set but still very moist add in the marjoram, thyme, and green onion. Season to taste with salt and pepper. Gently stir to evenly distribute.
• Once the eggs are fully set and no longer runny remove from the heat and serve with the green salad.

Oven omelet

INGREDIENTS

• 12 large eggs
• 1 cup full-fat coconut milk
• ½ cup mushrooms, sliced
• ½ cup bell pepper, sliced
• 1 onion, sliced
• 2 tbsp fresh chives, minced
• Sea salt and freshly ground black pepper to taste

  PREPARATION

• Preheat your oven to 350 F.
• Whisk the eggs in a bowl with the coconut milk, and season to taste with sea salt and black pepper.
• Divide the eggs between 2 round casserole or pie dishes and distribute the remaining ingredients on top of each dish.
• Place in the oven and cook 20 to 25 minutes.

Egg salad with tomato and cucumber

INGREDIENTS

• Egg Salad:
• 8 eggs
• 3 green onions, finely chopped
• 2 celery stalks, finely chopped
• 2-3 radishes, sliced
• 8 Bibb or butter lettuce leaves
• ½ cup homemade Paleo mayonnaise
• 1 tbsp lemon juice
• 1 ½ tsp curry powder, or more to taste, optional
• Sea salt & freshly ground black pepper

• Tomato and Cucumber Side:
• 2 tomatoes, diced
• 1 cucumber, diced
• 1 ½ tbsp olive oil
• 1 tbsp red wine vinegar
• Sea salt and freshly ground black pepper

  PREPARATION

• Place eggs in a small pot and fill with cold water just until the eggs are fully covered, lightly salt the water and heat on high heat until the water begins to boil.
• Set a timer for 8 minutes and let the eggs boil, do not cook the eggs in the boiling water any longer than 10 minutes.
• Once the timer goes off quickly rinse the eggs under cold water or place them in an ice bath, once cooled, peel and chop the eggs.
• Place eggs in a bowl and combine with green onions, celery, mayo, lemon juice, curry powder if using, and season generously with salt and pepper.
• Combine all of the ingredients for the tomato and cucumber side, season to taste with salt and pepper.
• Divide egg mixture amongst lettuce leaves and top with radishes, serve with side of tomatoes and cucumbers.

Mushroom and herb omelet

 INGREDIENTS

• 8 eggs
• 1 lb button mushrooms, sliced
• 1 tbsp chives, minced
• 1 tbsp fresh oregano, chopped
• 2 tsp fresh thyme, chopped
• 1 garlic clove, minced
• 4 ½ tbsp cooking fat
• 4 tbsp water
• Sea salt & ground pepper to taste

  PREPARATION

• Melt ½ tablespoon of cooking fat in a large skillet over medium heat, once melted add the mushrooms and garlic, sauté until mushrooms are soft and browned. Season with salt & pepper and remove from heat, set aside.
• In a bowl combine half of each of the eggs, chives, oregano, and thyme with 2 tbsp of water, season with salt and pepper to taste and whisk ingredients together until frothy.
• In an 8-10 inch size pan melt 1 tbsp of cooking fat over medium heat.
• Once hot pour ½ of the egg mixture into the heated skillet making sure to coat the entire pan.
• Use a spatula to stir the omelet gently while it cooks and allow uncooked parts to run underneath.
• When the eggs set fill ½ of the omelet with a ¼ of the sautéed mushrooms, fold the other half of the omelet over the fillings, cook for another minute.
• Remove from heat and slide on to a plate.
• Repeat with the other half of the egg batter.
• Then mix together the remaining ingredients and repeat the process for the rest of the omelets.

Chicken cobb salad

INGREDIENTS

• 2 cups cooked chicken, shredded or cubed (from whole roasted chicken leftovers)
• 4 large eggs
• 8 slices of good quality bacon (all natural, gluten, nitrate & nitrite, and sugar free), chopped into pieces
• 3 hearts of romaine lettuce, chopped
• 2 avocados, peeled, pitted, and diced
• 3 roma tomatoes, seeded and diced
• 1 tsp Dijon Mustard
• 1 tbsp white-wine vinegar
• 2 tbsp extra-virgin olive oil
• Sea Salt & ground pepper

  PREPARATION

• In a skillet cook the bacon over medium heat until brown and crispy, remove from heat and place on a paper towel covered plate.
• Place eggs in a small pot and fill with cold water just until the eggs are fully covered, lightly salt the water and heat on high heat until the water begins to boil.
• Set a timer for 8 minutes and let the eggs boil, do not cook the eggs in the boiling water any longer than 10 minutes.
• Once the timer goes off quickly rinse the eggs under cold water or place them in an ice bath, once cooled, peel and chop the eggs.
• In a small bowl combine the Dijon mustard, vinegar, olive oil, and season generously with salt and pepper, mix well.
• Toss the lettuce with the vinaigrette and divide into 4 individual portions.
• Top each bed of dressed romaine with chicken, bacon, eggs, avocado, and tomatoes.

Scrambled eggs with avocado and bacon

  INGREDIENTS

• 12 eggs
• ¾ cup Paleo friendly salsa
• 1 avocado, peeled, pitted, and sliced
• 16 slices of good quality bacon (gluten, nitrate & nitrite, and sugar free)
• 1-2 tbsp cooking fat
• Sea salt & freshly ground black pepper to taste

  PREPARATION

• Place the bacon slices in a large frying pan and heat over medium heat.
• Cook the bacon slices flipping occasionally until desired crispiness.
• Remove from the pan and let the bacon rest on a paper towel covered plate.
• In a medium bowl whisk together the eggs, salt and pepper until slightly frothy.
• Heat your choice of cooking fat in a large skillet over medium heat.
• Once the pan is hot pour the eggs in and let them cook for 10 – 20 seconds.
• Add the salsa to the eggs and gently stir the eggs in order to form soft curdles and scramble them.
• Cook until the eggs thicken and set.
• Divide the eggs on to 4 plates and serve each with avocado slices and bacon.

Balsamic Onion and Spinach Omelet

• 8 eggs
• 1 large yellow onion, roughly chopped
• 4 cups fresh spinach, or 8 oz frozen, thawed, squeezed dry
• 2 tbsp cooking fat (i.e. ghee or olive oil), plus more for cooking omelets
• 1 ½ tbsp balsamic vinegar
• 4 tbsp water
• Sea salt to taste

• In medium size skillet heat 2 tbsp of cooking fat over medium high heat.
• Add chopped onions and cook until slightly golden, about 5-10 minutes, stirring often so the onions do not burn.
• Turn down to low heat and stir in balsamic vinegar and salt to taste.
• Add the spinach leaves until they just start to wilt. If using frozen spinach, leave the spinach in the pan long enough to warm it up.
• Remove the onions and spinach from the pan and set aside.
• In a separate bowl whisk together 2 eggs and 1tbsp of water until the yolk and whites are blended.
• Re-heat the same skillet used for the onion and spinach over medium heat with 1 tbsp cooking fat.
• Pour eggs into heated skillet making sure to coat the entire pan, use a spatula to stir the omelet gently while it cooks to allow uncooked parts to run underneath.
• When the omelet is set fill ½ of the omelet with a ¼ of the onion spinach mixture, fold the other half of the omelet over the filling, cook for another minute.
• Remove from heat and slide on to a plate.
• Repeat the process with remaining ingredients.

WLC salad suggestion

1 can of tuna packed in olive oil (Some people use anchovies – which is OK too, just not both!), drained and broken up
1 garlic clove
2 large, ripe tomatoes, cut in quarters
1 small cucumber, seeded and sliced
2 radishes, sliced thin
1/2 # Haricot vert or green beans (Haricot vert at a French version that are much thinner and shorter than green beans)
Nicoise olives (If you can get pitted olives, they’re much better for a tossed salad)
Lettuce, such as Bibb or arugula
Basil leaves, chopped (stack them like cards and roll them up and you can cut beautiful thin ribbons)
3 eggs, hard boiled**

1. First you’re going to take those quartered tomatoes, salt them, and sit them in a colander in the sink. They’ll season up and they’ll drain the water they release so your salad isn’t wet.
2. If you have a wooden salad bowl, rub the garlic clove all over the inside. This won’t work so well with a metal bowl. Add the cucumbers, radish slices, haricot vert, olives, and lettuce to the bowl.
3. Toss the basil with salt and olive oil. This is your dressing. Unlike many other salads, this one isn't traditionally made with vinegar. If you like a vinaigrette, you can add vinegar at this point.
4. Add the tomatoes to the bowl with your tuna and toss with your salad dressing.
5. Plate your salad.
6. Slice your eggs into wedges and place on top of the salad and drizzle with dressing.