Category: Paleo: Recipes

Asian Curried Poached Eggs & Kale in Bone Broth (w/ a side of sweet potato hash)

I have got to be the worlds worst blogger – my posts are sporadic at best – but I am going to **attempt** to start posting “recipes” for some of the quick/easy meals that I throw together, at the request of a few of my friends. I put the word “recipes” in quotation marks because I would hardly call most of these actual recipes – they’re really just suggestions for combining several pre-made items that work well together. I’m busy. I very rarely have time to spend more than 10 minutes prepping my breakfasts, lunches, OR dinners. The exception to this is the 2 hours that I set aside each week on Saturday or Sunday to prep a ton of things that can then be “thrown together” to make meals later in the week.

Most of us know how good Homemade Bone Broth is for us, but many people don’t realize just how versatile it is! I’ve recently been introduced to the concept of broth for breakfast, and I’m in love with it. I no longer eat oatmeal or other warm and comforting breakfast porridge, so this warm bowl of comfort food was a nice warm-me-up-from-the-inside surprise on this chilly TX morning!

Asian Curried Poached Eggs and Kale in Bone Broth 

Ingredients:

• Bone Broth (Homemade is best – either chicken or beef will work)
• 2 – 3 eggs (Cage Free / Organic / Farm Eggs preferred, but any eggs will do)
• 1-2 tsp Coconut Aminos (or soy sauce if you’re not avoiding soy)
• 1 Tb fat of choice (Ghee or Coconut Oil recommended) 
• Kale – a few handfuls (I use the HEB Organics kale in a bag)
• 1-2 tsp Asian Garlic Curry Powder (I get mine in the bulk bins at Central Market)
• Sea Salt to taste(I use pink Himalayan coarse ground salt due to it’s superior mineral content)
• Optional: 1 scoop Collagen Powder (doesn’t add taste/texture, but ups the protein and collagen content of the meal)

Directions:

• Heat Bone Broth and Coconut Aminos over medium heat in a small saucepan
• Once it’s hot, whisk in collagen (if using), and then drop in 3 eggs and let them poach while sauteing Kale

• On a separate burner, drop fat of choice onto a skillet, allow to melt, and then toss in a few handfuls of kale, stirring well to coat majority of it w/ fat.
• Sprinkle some sea salt and curry powder to taste over kale, cover, and cook until wilted, stirring occasionally

I served mine this morning with a warmed up side of sweet potato hash that I had prepped over the weekend. If I hadn’t had that, I may have tossed a few chunks of Red or Yukon potato into the broth at the start to up the carb content 🙂

Here’s my Video Log. . . .forgive my awkwardness. . still getting used to the whole video camera thing!

As far as how my Whole30 is going, I’m actually quite shocked to say: “So Far, So Good!”

Day 1 was a breeze! I was expecting to be a ravenously hungry, sugar craving monster, but surprisingly I really wasn’t that hungry at all, and didn’t have ANY cravings on day 1 (see Video Log for more details).

Day 2 wasn’t half bad either. I have already fallen back in love with cooking and getting creative in the kitchen. I forgot how much fun it was to cook and “play with my food”! I did have a few pretty bad sugar cravings on Day 2 (after lunch, and after dinner), but survived them.

I’m going to attribute the ease of the first couple of days to the thorough prep work that I did this time around, and the fact that I fully committed to this bad boy up front – no if’s and’s or but’s. I’m in it to win it!

Here’s a run-down on the prep work that I did this past weekend in preparation for starting my Whole30:

I went grocery shopping, and using the Whole30 Shopping List as a guide, I stocked up on quality meats, eggs, lots of veggies, spices, and pantry items (coconut milk, oil, etc)

I bought some digestive enzymes, and have been taking 1 capsule just before each meal. My hope is that this will help me to improve absorption of the nutrients in my food, which I have been having “issues” with.

I bought some Jarro-Dophilus Allergen Free (Probiotics), and have been taking 1 capsule after lunch, and 1 capsule after dinner in order to help heal my gut and improve my digestion

I ordered the new SFH fish oil – The vitamin fortified Omega-3 oil for women, which is berry flavored, and has 3200mg EPA+DHA  and Vitamins A, D3, K2, B6, B12 and folic acid in 1 tsp. My hope is that this will help to improve some of my vitamin deficiencies, and reduce the inflammation that is most likely contributing to my inability to absorb nutrients in the first place, and causing me to have sore joints.

I “created” a really simple and DELICIOUS breakfast Frittata on Day 1, and cooked up a huge batch of sweet potato hash, and portioned it out, so I had pre-made breakfasts for 4 days. (Recipes for both to follow soon)

I also made a huge batch of cauliflower oven fried “rice” (modified from Mel Joulwan’s recipe here), enough coconut curry chicken with carrots, onions, and sweet potatoes in my Instant Pot for 4 meals (modified HEAVILY from the recipe found here). I also seasoned and browned some GF Ground Beef and pre-cut some veggies (cabbage, brussel sprouts) to make for easy dinner prep this week.

I pre-cut some snacking veggies (like jicama and carrots), purchased some Guac from Central Market, and bought some seedless grapes and raw almonds for snacking as well.

Finally, I made a batch of beef and chicken broth (in my Instant Pot, using this recipe from NomNom Paleo), and froze individual portions.

I’ll wrap this post up with a quick list of my go-to websites and blogs for Paleo information, support, and recipes. . . I’ve had a few friends ask me where I get my recipes, so I figured it would be easy to just refer everyone to this blog post moving forward!

• www.whole30.com – An AMAZING resource – tons and tons of useful info, tips and tricks, recipes, and most importantly, a VERY supportive community
• www.theclothesmakethegirl.com – run by Mel Joulwan, author of my go-to Paleo Cookbooks Well Fed and Well Fed 2 – this website archives a ton of free recipes that she has graciously put online, and also has some really great info!
• http://againstallgrain.com/ – great recipe site!
• www.nomnompaleo.com – another great site for recipes – I especially love her Instant Pot stuff
• www.elanaspantry.com – not all of her recipes are Paleo (some are GF), but she has some great veggie recipes that I go back to again and again.
• www.paleomg.com – WARNING – if you’re fighting a sugar habit like I am, it’s best to stay away from this site until you’ve got it under control – Juli has a ton of very tempting Paleo Desserts on her site, which are fully off limits during a Whole30 (and I have to be careful even after my Whole30 because they can re-ignite the cravings that I’ve worked so hard to kick). BUT she also has some really great “regular” recipes as well. One of my favorite go-to recipes from her site is the 5 Ingredient Pizza Spaghetti Pie!

Whole30 Day 1…

I’m starting this out exhausted, run down, breaking out with acne like a teenage girl, sore & achy, a little bit “soft & fluffy”, sugar addicted, basically just a hot mess in general‪…

I’ve had enough with sore, achy joints, zits, feeling rundown, puffy bags under my eyes, and random inflammation.

 Even more than that though, I’m sick and tired of madly craving sugar around the clock. The first thing I think about when I wake up in the morning is sugar, and I find myself fighting with the craving non-stop all day long. It’s mentally exhausting, and I have a lot of other things that I’d prefer to be spending my mental energy on!

A quick background – I’ve followed a Paleo-ish “diet” (I hate that word) for probably about 5 or 6 years, but over the last year, have re-introduced diary, and some gluten free grains like white rice, GF Oatmeal/Muesli (in order to supply additional fuel for my endurance training). Over the last 6 months, I’ve found myself eating more and more sugar, until, as of today, I pretty much follow every single lunch and dinner with dessert – usually in the form of frozen yogurt or ice cream, and usually incorporate some form of processed sugar into my breakfast (like chocolate chips in my oatmeal). . .it’s a slippery slope, y’all!

Day 1 Thoughts: I am missing the stevia in my coffee, but looking forward to breaking up with the Sugar Monster that’s been stalking me mercilessly for months! I saw my reflection in the mirror, and realize that I’ve aged quite a bit in the last 6 months – I look tired – I have dark circles and bags under my eyes. . . . and to add insult to injury, I have zits galore!

Over the course of the next 30 days, I’ll be trying to post brief video updates a few times a week, as well as some recipes, and tips and tricks for fueling endurance training while following an elimination diet, such as the Whole30.

Feel free to leave me words of encouragement, tips and tricks that you may have, or questions that I may be able to help answer in the comments section 🙂

For those unfamiliar with the Whole30, here’s a link to the website – there is lots of valuable info and a great support community there!

And here’s my first attempt at a video log!

No Filter, No Makeup. .just me! Pizza Face, Fatigue, and all!

#Iwokeuplikethis. . .ugh. . .first cup of morning coffee w/ no sweeteners. . just black w/ some Collagen Peptides. . .  Missing my Stevia!

Anyway, I made her version of Coconut Cauliflower Rice, and found that the texture reminded me a little bit of “sticky rice” – I think due to the use of a little raw honey. Sticky Rice made me think Sushi, and a month later I finally got to play with the idea!

Rough Chopped Cauliflower in Food Processor

“Riced” Cauliflower

Ingredients for Coconut Sticky “Rice”

Sticky “Rice” (after cooking)

Assembled Sushi Roll before Rolling

Basic Sushi Roll 1

Basic Sushi Roll 2

Tropical Sushi Roll!

I LOVE vegetables 🙂 But sometimes I get tired of eating “sauteed this” or “roasted that” and I want to do something a little bit different.

I recently discovered “Roasted Broccoli”, and it is absolutely delicious, but it stinks up my house something aweful whenever I cook it. Enter Grilled Broccoli!

Grilled Broccoli tastes very similar to roasted broccoli, and it gets nice and crispy outside but soft inside, like roasted broccoli as well. The advantage is that the cooking is done outside, and my house doesn’t smell like dirty socks for 3 hours after I’m done preparing it 🙂

I also like the fact that I can cook this alongside some steaks, chicken breasts, or turkey burgers on my grill, and not have to worry about monitoring both a grill and a stove simultaneously.

And Great News! This is yet another recipe that even Picky eaters will likely eat without complaints (Yes, I know this from experience . . . . )

Grilled Broccoli

Ingredients:

Several Heads of broccoli cut into florets (but leave about 1 – 2 inches of stem intact)

EVOO (the amount will depend on how much broccoli you are using. I’d guesstimate about 1 Tb per full head of broccoli)

Freshly Minced Garlic (1 clove per head of broccoli)

Sea Salt to taste

Fresh Squeezed Lemon Juice (1/2 lemon per head of broccoli)

Instructions:

Toss Broccoli in a big bowl with EVOO, Sea Salt, and Minced Garlic. Mix well (toss for at least 2-3 minutes to make sure that all florets are coated w/ Olive Oil. The longer you toss, the better the end results will be!

Spread Broccoli out on a Grill Pan (I use disposable grill pans like the one pictured below. If you don’t have a grill pan, you can cook without, but you’ll want your stalks to be a little bit longer so that you don’t have to worry about them falling through the grates)

Grill Pan

Place Grill Pan with broccoli on Grill over low heat, and cook for about 5* minutes, or until underside begins to brown/crisp.

Using Thongs, flip each piece of broccoli over, and cook for another 2-3 minutes**

Remove from the Grill, Sprinkle with Lemon Juice, and Serve!

*If you like crisper (less cooked / al dente) broccoli, turn after about 3 minutes. I like my broccoli pretty “well done”

**You don’t absolutely have to cook both sides if you’re in a hurry – grilling just one side is fine – that side will just be a little crispier while the other side will be a bit softer.

Another Pressure Cooker Success!!

I am absolutely in love with my Pressure Cooker, and wondering why in the world I waited so long to break down and buy one! I have never in my life had chicken breasts and tough cuts of meat (like stew meat) come out so tender, and with so little effort, and in such a short amount of time! If you’ve never used a Pressure Cooker – Warning – there is a small learning curve, but I highly reccomend purchasing one. I don’t know that I’ll ever cook chicken or roasts any other way again!

One of the first meals that I made in my Pressure Cooker was Chicken Cacciatore. I was craving Italian and Olives, and this meal fit the bill. I searched a ton of websites, pulled multiple recipes, and used a little bit from here and a little bit from there to come up with my own creation.

The result was absolutely phenominal (If I do say so myself!). I literally shredded the chicken w/ a fork when it was done – it was that tender!

Pressure Cooker Chicken Cacciatore:

Ingredients:

Olive Oil
3 Shallots, Chopped
4 Garlic Cloves, Crushed
1 Green Bell Pepper, seeded & diced
1/2 cup Organic Chicken or Vegetable Broth (be careful of sneaky sugars/soy/gluten/etc)
1 8-10 oz package mushrooms, sliced
5-6 Boneless Skinless Chicken Breasts (good sized ones, not midgets – you’ll want leftovers!)
2 Cans Organic Crushed Tomatoes
2 Tb Organic Tomato Paste
1 Can Pitted Black Olives (I used Whole Foods Brand – just olives, water, salt)
Fresh Parsley
Red Pepper to taste (I used a healthy 1/2 tsp, but I like spicy!)
Sea Salt & Black Pepper to taste

Directions:

Heat the oil in a 4-quart or larger cooker. Add the shallots and bell pepper and cook over medium-high heat, stirring frequently, until the shallots soften slightly, about 2 minutes.

Stir in the broth and boil for 2-3 minutes. Scrape up any browned bits sticking to the bottom of the cooker.

Stir in the mushrooms and garlic. Set the chicken on top. Cover the chicken with crushed tomatoes. Do not stir. Plop the tomato paste on top.

Lock the lid in place.

Over high heat bring to high pressure. Reduce the heat just enough to maintain high pressure and cook for 8 minutes.

Turn off the heat.

Allow the pressure to come down naturally. Remove the lid.

Stir in the olives, parsley, red pepper flakes, salt and pepper.

I served mine over a heaping serving of shredded cabbage, and it was AWESOME!

I am FINALLY getting the chance to really put my pressure cooker to work, and loving every minute of it! The new Pressure Cooker works like charm. The very first time I used it, I started to freak out just a little b/c it seemed to take FOREVER for the regulator to start to rock, and steam was coming out of the lid lock/air vent even though it was in the “up” postion. . . but after a few minutes of this it rattled into place, and then the regulator started rocking a few minutes later – YAY- Pressure Cooker Success #1!

I’ve cooked several meals in my pressure cooker over the last week or so, and every single one has turned out AWESOME!:

~Paleo-ized Chicken Cacciatori – A-Freaking-Mazing! (recipe coming in the next week 🙂

~Paleo-ized Chili (Mel’s recipe w/ some revisions to cooking method and meat type)

~”Salsa Dancing Chicken” (stolen from the Everyday Paleo Website – YUM!!)

~Sweet Potatoes

~Beets

~. . .and lastly – a Pot Roast-esque Dish that turned out so good I had to force myself to stop eating it after one serving – I totally wanted to go back for more!

I can’t keep this amazing discovery to myself – so here it is!

The backstory: I promised my hubby I’d cook him pot roast this weekend, but when I opened my box freezer to pull out one of my GF Roasts . .**Gasp!** . . .there were none to be found! I dug to the very bottom because I swear I still had at least one roast in there. . . but no such luck. So what’s a girl to do? I couldn’t bring myself to go a buy sub-par grain-fed roast, but I don’t live in an area where you can just drive to a Whole Foods or Trader Joe’s and pick up a piece of GF Meat!

So I improvised – it’s funny – I’ve noticed that some of my best creations have come out of improvisation when I’m out of something that I thought I had! I used 3 packages of GF Stew Meat instead of a roast (approx 3 lbs)

Then, as I was getting the veggies out to prep, I realized that I didn’t have any sweet potatoes either! **Palm-Face** So I scoured my fridge to try to figure out something I could sub for the Sweet Potatoes. . .Brussel Sprouts to the rescue! So I ended up making an “odd” Pot Roast-esque dish with Stew Meat, Farmer’s Market Carrots, Brussel Sprouts, Onions, & Celery – and I swear that it is the BEST “PotRoast” I have ever had in my entire life!

Please forgive me – I tend not to measure spices and such when I’m “creating”. . .so the measurements below are my best estimates!

Pressure Cooker “Pot Roast-Esque Dish”

Ingredients:

3 lbs Grass Fed Stew Meat
2 Cups Organic Beef Broth (Read Label – make sure no “sneaky” sugar or gluten or soy)
1 Bunch Carrots (5-6 medium), cut into chunks
1 bag Fresh Brussel Sprouts (15-20?)
3-4 Stalks Celery
1 Large Vidalia Onion
6 Cloves Garlic (or less if you’re not a big garlic fan
Cumin
Sea Salt
Black Pepper
2 Bay Leaves
Coconut Aminos (2 Tb?)
Olive Oil

Directions:

Prep Veggies – Cut Carrots, Celery, & Onions into good-sized chunks, mince garlic, halve brussel sprouts.

Pour Olive Oil in a large skillet, add Stew Meat, and sprinkle meat with Cumin, Sea Salt, and Pepper. Mix around really well so that spices cover all of the meat, and then lightly brown it (approx 3-4 minutes, stirring regularly).

While browning meat, saute onions and garlic in olive oil for 3-5 minutes (until onions start to soften) in bottom of pressure cooker. Once the meat is slightly browned, toss it with the onions an the garlic in the pressure cooker. Add 2 Cups Beef Broth, 2 Tb Coconut Aminos, and 2 Bay Leaves.

Secure Lid and bring to pressure. Once Cooker builds pressure, start your timer, and cook for 17 minutes.

Release the pressure under running water, remove Pressure Cooker lid, Dump in veggies, stir, and replace lid.

Return Pressure Cooker to heat, & bring back up to pressure. Once Pressure is built, reduce heat to low (but make sure regulator is still rocking). Cook for an additional 7 Minutes.

Use the Quick Release Method once again, remove lid, and serve. If you’re a softy like me, reserv the broth to sprinkle over your dog’s food 😉 If not, I recommend draining it – The meat and veggies wil be fall-apart tender with no need for additional “juice” 🙂

And yes – this one even managed to past the “picky hubby test” with a request for seconds!