Whole 30, Day 1

First, a recap of what I ate this first day of my attempt at Whole30. Below is a short bit about how it went, then a recipe for the Spanish "rice" I made from riced cauliflower (it's super yum and is definitely a keeper).

Breakfast:
1 egg, 3 egg whites, sauteed mushrooms all cooked in ghee

Lunch: 
1 apple, 2 T almond butter, turkey patty cooked in cast iron in olive oil (from frozen)

Dinner: 
Lettuce wrap tacos using ground turkey, bibb lettuce, chopped avocado, cilantro, and Spanish "rice" (recipe & pic below)

Snack: Banana with 1 T almond butter


Surprisingly, today went very well. Much better than expected! We had a 4 year old's birthday party to attend, and I managed to avoid all snacks and even the cake (I mean it wasn't chocolate, so it wasn't that hard...). The key so far seems to be about not counting calories. Since I don't have to account for an entire bottle of wine, or the usual tortilla/tortilla chips, or cheese, you can really load up on veggies and healthy fats to feel full and not guilty. We'll see how this progresses once my body catches on and starts saying 'Hey wtf!' but for now, I feel positive.
Other great effects from today: no bloat, no headache, no sniffles/sneezing, and a clear head. Dammit, I'm sold.


Spanish "Rice"
2 T olive or vegetable oil
1 bag riced cauliflower (from Trader Joe's)
1/3 each: red, green, yellow, and orange bell pepper, chopped
1/2 medium yellow onion, chopped
2 garlic cloves, minced
Chili powder, cumin, garlic salt, oregano (maybe 1 teaspoon), and generous black pepper

Using dutch oven, saute onion and garlic in oil on medium heat. Once translucent, add bell peppers and cauli rice; season to taste, turn heat down to med-low, and let simmer for 10-ish minutes stirring occasionally. Turn down to low and cover til ready to serve. Excellent with chopped avocado, green onion, and cilantro, and if you're not doing Whole30, top with shredded cheddar cheese! I stuffed bibb lettuce leaves with this "rice" along with a spoonful of cooked, seasoned ground turkey.

Lettuce leaf tacos using Spanish "rice" and ground turkey

Low Carb Turkey Curry

I love a good curry when it's cold & rainy out.  It's like comfort food.  I cooked a turkey earlier this week (who says you can only cook turkeys on Thanksgiving?) so this is a perfect way to use up leftover meat. 

This makes a huge dutch oven's worth, so depending on how big your family is you should have enough leftovers for lunch the next day.

2 T olive oil
1/2 Mayan sweet onion, chopped
1-2 cloves garlic, minced
4 large carrots, peeled/chopped
1 small head cauliflower, chopped into bite sized chunks
1 1/2 - 2 c chopped pre-cooked turkey
1 15 oz can organic pumpkin puree
1 can organic coconut cream (you may only use half - shake can to blend before opening)
2 T curry spice (find pre-mixed in the bulk spice section of most stores)
S & P
Optional toppings:  cilantro or parsley, sour cream or plain Greek yogurt

Hot cooked rice or quinoa

Heat olive oil over medium heat, add onions, garlic, & carrots.  Saute a few minutes til onions just start to get translucent.  Add cauliflower and turkey, one full can of pumpkin puree, and as much of the coconut cream to desired consistency.  If I'm serving over rice, I like to add the whole can of coconut cream to make it saucy!  Cover, turn down heat to low, and simmer about 5 minutes.  Add curry spice, and salt & pepper to taste.  Cover and simmer on low for another 15-20 minutes and serve either on it's own (to keep it low carb) or over rice or quinoa.  Top with chopped cilantro.

Low Carb Jambalaya

I don't make this often because it's a bit labor-intensive.  But since I started meal-prepping a lot more on Sundays and Mondays, I had a lot of these ingredients already ready to go!  Replace the regular rice with cauliflower rice and this becomes a super yummy low carb option to throw into your dinner rotation.

2 cooked/cubed chicken breasts
2 andouille sausages, sliced (I love Aidell's Cajun style)
1-2 cups peeled/tail-off shrimp (depending on size used)
2-3 T olive oil
2 green bell peppers, chopped
1 red bell pepper, chopped
1/2 Mayan sweet onion, chopped
3 large celery stalks, chopped
2-4 cloves garlic, minced
2 15-oz cans chopped tomatoes, with liquid
2-3 T cajun/creole seasoning (I just tweak Emeril's recipe a bit! Or use whatever store-bought brand you like best)
Celery salt, pepper

1 head cauliflower - riced
1-2 T olive oil

Heat olive oil in a dutch oven over medium heat.  Throw in onions and garlic, and saute just a few minutes til translucent.  Add the rest of the veg - peppers, celery, and tomatoes - and bring back up to a simmer.  Then add the chicken, sausage, and shrimp.  For the seasoning, I like Emeril's "Essence" creole seasoning linked above - make it ahead so you have it on hand for future cajun/creole recipes.  I don't put as much oregano or thyme as he calls for, and you can lighten up on the cayenne if you like it less spicy.  But use at least a couple tablespoons for this big of a batch of jambalaya.  Simmer on low for at least 20-30 minutes for the flavors to meld.

While jambalaya is simmering, rice your cauliflower and add to a pan heated on med-low with the olive oil.  Stir to distribute oil and cover for a few minutes to help steam and soften cauliflower.

Serve hot jambalaya over riced cauliflower with a little celery salt and fresh cracked black pepper.  Trust me, you don't miss the grain rice.  Enjoy!

Roasted Delicata Squash Boats

I can't believe it took me so many years to jump on the delicata squash bandwagon!  When I bought them at the farmer's market, the guy ringing me up said they were "the new kale".  Well alrighty then, I'm sold.

Cut ends off one large squash and slice lengthwise down the middle.  Scoop out seeds (do I really have to list this step??), smear with butter, and roast at 400 for 30-40 minutes.  You can put them right on the rack in the oven.

Meanwhile:
2 chicken breasts
1 sweet onion, chopped
2 cloves garlic, minced
1 can chopped tomatoes
4 T Zatarain's Creole Mustard
1-2 T spicy brown mustard (start light, add more for more kick)
1-2 T maple syrup (to taste - start light then add more if you want a little more sweetness)
1 t Spike seasoning
1 t dried thyme
fresh cracked pepper to taste
Shredded parmesan

Saute onions & garlic in olive oil til translucent.  Add chicken breasts and tomatoes (do not drain - rinse can with a tiny bit of water and add to pan for liquid) and simmer until chicken is cooked.  Remove chicken to a wooden cutting board, turn heat off or to low.  Shred chicken with two forks or chop finely.  Add chicken back to pan, add remaining ingredients (mustards, etc), stir together, and taste to see if more heat or sweetness is needed.  Simmer for a few more minutes.  By this time, squash should be done. Turn oven on to broil.  Place squash halves on baking sheet, stuff with chicken mixture, top with shredded parmesan, and brown under the broiler until bubbly.  Yum!

Kale/Carrot Salad (Paleo)

The dressing for this salad really is the star.  It could be used for any number of variations on the salad, but this one is the best in my opinion.

1 bunch kale, washed/chopped
2-3 carrots, shredded

Dressing:
1 T honey (use fruit juice for Whole30 - or just omit)
1 T tahini paste
3 T olive oil
3 T lemon juice
1" section ginger, minced
lemon zest
dash salt

Wisk dressing ingredients or shake in a jar to combine thoroughly; pour over salad.  Can also add sesame seeds.

Asian Salad #483

Yes, we love Asian-inspired salads around these parts, especially in the summer because there is very little or no cooking involved.  Here is another variation, probably #483 out of the millions I've made in the last 10 years, that needs no introduction. It's almost like another deconstructed sushi salad:

2 cans olive oil packed tuna, drained & crumbled
1/2 small bunch cilantro, chopped
1 cucumber, chopped
1.5  avocado, chopped
Lettuce (iceburg is great with this one)

Dressing:
1/3 c mayo
1-2 T lime or lemon juice
1 t  ginger, finely minced
1 clove minced garlic
2 T rice wine vinegar
Chili powder
Salt & pep
Chili flakes

Vigorously shake dressing ingredients together in lidded jar.  Combine veggies & tuna, pour dressing and toss to coat.  Can leave the lettuce out of the initial combination and serve the salad on a bed of the lettuce.  Chopped peanuts or cashews are also a great addition sprinkled on top.

Kale, Carrot, Edamame Salad

Shockingly, I remembered to take a picture this time.  This is a salad I made up when needing something to go with a slab o' salmon I was making for dindin, and just happened to have all the ingredients on hand.

1 bunch kale, de-ribbed, washed, chopped
3 large-ish carrots, shredded
1 small package frozen shelled edamame, defrosted in hot water for a few mins

Dressing:
1/8 c fresh squeezed lemon juice
1/4 - 1/2 c sesame oil
2 T honey (or to taste, may need more. Sub fruit juice for Whole30)
Dash soy sauce, or salt
1/8 t garlic powder (or one minced garlic clove)
1 T black sesame seeds
2 T chives
Fresh cracked pepper

Pretty simple - whisk dressing ingredients together, and pour over the kale/carrot/edamame combo in a bowl.  Toss well, let sit 15 minutes before enjoying with salmon!  Can be topped with sesame seeds and chopped peanuts for extra crunch.

Roasted Fennel, Orange, and Tuna Salad

This is a recipe I just got out of the Oregonian FoodDay section, so I can't take credit.  It's not very often that I'll see a recipe and try to make it exactly as it states, but this recipe caught my eye because it contains the generic combo of flavors we love - nutty (avocado), bitter/bite (watercress, arugula), tart (orange juice vinaigrette), savory (roasted fennel & tuna) and sweet (oranges).  Add salt & fresh cracked pepper, and it's the perfect summer dinner all in one bowl!!

See notes below.
2 fennel bulbs, coarse chopped
2 oranges
1 large avocado, pitted/peeled/chopped
2 cans oil-packed or water-packed white tuna, drained
* fresh watercress, trimmed
* olive oil
* white wine vinegar
* S&P

Preheat oven to 420 degrees.  On a baking sheet, drizzle fennel with some of the olive oil and sprinkle with salt.  Roast fennel for approximately 20 minutes - keep an eye on it to avoid burning during those last few minutes.
While fennel is roasting, slice peel & white pith off oranges, and slice into segments. Set segments aside.  Squeeze peels into small bowl or measuring cup & set aside for dressing.
In bowls, arrange greens, tuna, avocado, orange segments, and fennel.  For the dressing, whisk olive oil and white wine vinegar (approximately equal amounts; eyeball it) together with the orange juice that was set aside.  Season with salt & freshly ground pepper, and drizzle over the arranged salad.


Notes:
- This original recipe only calls for watercress.  Watercress is expensive (as this salad is in general, really), so I used a blend of watercress, arugula & red/green leaf lettuce from the garden.  The salad really needs the bite of a peppery green like arugula, mature watercress, or even dandelion though so I wouldn't recommend just plain lettuce.
- It definitely needs the two fennel bulbs.  I used one large one, and it could use a stronger roasted fennel flavor for sure.  Fennel is expensive though so if you don't grow your own, just one large bulb was fine.
- Serve with a crispy cold white like Sauv Blanc

Also, since the Oregonian website makes it extremely difficult to find the recipe & give them proper linkage, I'll just refer to their general page  (I clipped the recipe out of the paper, the old-school way).

Sliced Steak, Arugula, Raspberry Salad with Goat Cheese & Balsamic

I should've just named this salad "Superfood Salad" since it contains so much goodness.
Unfortunately, because it was so good, I dove in right away without remembering to take a picture of it!  Trust me, it looks almost as amazing as it tastes.
Any type of steak will work; just slice it thinly.  You can use leftover grilled steak, or pre-slice and simmer it with onions and garlic as I did here.  Also you can use any type of goat cheese (we used bucheron for its creaminess, but a less expensive feta would do just fine).  The creamy flavor of the goat cheese is absolutely necessary with all of the other flavors going on here - I've made this salad before without the cheese, and it's just not as delicious!


2 steaks, any type (I used rib steaks in this version) sliced thinly
1/2 red onion, sliced thin
2 garlic cloves, minced
Olive oil, balsamic vinegar, S&P

Arugula (or any combination of salad greens, but it must contain generous amounts of arugula for its bitter/tangy bite!)
2 c fresh raspberries
2 c toasted walnuts
1 "round" of bucheron, crumbled, or one container of feta (roughly equivalent to 6-8 oz)

Dressing:
3/4-1 c balsamic vinegar
1/4 c Cherry Heering (can substitute red wine or even omit this; the Heering will give it the required sweetness...if omitting Heering, substitute about 1-2 T honey)
2 T butter
S&P

Place thinly sliced steak into heated & oiled cast iron skillet on low-medium heat with a generous splash of balsamic and olive oil.  Saute with the sliced onions and garlic.  When meat is mostly browned, add a little water, turn down heat and simmer while rest of salad is being prepared.  This will tenderize it a bit and really get that balsamic incorporated for good flavor.
For dressing, simmer all ingredients except the butter to reduce by 1/2.  When reduced, turn off heat, and add the butter while stirring to incorporate.  This will thicken the dressing further and add a nice consistency & flavor.  Set aside.
Assemble arugula on plates and add a few slices of the simmered steak strips & onions; top with very unselfish amounts of raspberries, walnuts, and goat cheese.  Drizzle balsamic reduction and voila!  You have yourself a very superfood-y salad that will help you live to see 100.

This salad was enjoyed with a nice cold glass of Chardonnay (only because I didn't have any reds on hand - it wasn't bad, in the same sense that sex & pizza are never bad; but really it would be better with a Merlot or any bolder red to offset all the strong flavors of this salad).

Spaghetti Squash

Cut in half around the waist, bake 375 degrees, for 40-50 minutes.

That is it.  Easiest thing ever.  Frankly, the only reason I posted this was because I'm tired of googling what temperature to bake the spaghetti squash at (because I can never remember if it's 350 or 375) - and finding a myriad of lengthy, overly detailed descriptions just to get to the temperature part.  Granted, there are a lot of inexperienced cooks out there who need all the details, but this blog has never been about that (and on a tangent, I really think there needs to be more blogs geared toward the experienced home cooks, who already assume the given instructions such as "wash your produce first" and "preheat oven"...and of course "scrape out seeds afterward".  If you don't know to do those things, you should probably just avoid the kitchen).  Spaghetti squash just requires cutting in half and baking; there's virtually nothing else you need to do in order to bake it!

Chicken Burgers - Know What You're Eating!

I may have already mentioned it in a previous post, but one of my good friends gave me the ingenious idea of grinding up my own chicken in the food processor.  No need for the grinder attachment of a Kitchenaid (neither of which I have...hint hint Brandon, if you're reading...)!  I now do this every time I make something involving ground chicken or turkey.  I haven't tried it with beef or pork yet, as I'm not sure if the processor is strong enough to handle those - or if it would grind it finely enough.  I'll try it sometime soon!

With all the hype lately about "pink slime", it raises doubts about what's really in our food.  To some extent I trust stores like New Seasons, but I can't always afford to shop there.  Fred Meyer carries hormone-free chicken, which I buy boneless/skinless whenever I see it.  It's perfect for grinding up.  Plus it doesn't take much for a few burger patties.

2 or 3 boneless/skinless chicken breasts
1/2 onion, finely chopped
2 T parsley - or cilantro
1 clove garlic, finely minced
S/P - heavy handed dose of each

You can really cut the fat out of the finished product by trimming all evidence of fat from the breasts before grinding, but these are pretty low fat as it is.  Just removing the skin alone is a huge help.  You can add an egg to help with binding, but I found these really don't need it.  Just chop the breasts into pieces small enough to fit into the food processor tube, add the rest of the ingredients, and pulse til the chicken gets to the consistency you want.  I like a pretty fine chop.  You may need to process in batches.  Transfer all to a bowl, finish mixing in the onion, garlic and parsley til thoroughly blended, and form into patties.  Grill on the BBQ or fry in a cast iron skillet.
*These will cook much faster than regular store-bought ground chicken or turkey, so watch carefully.

Green Soup

My SIL gave me this idea last weekend as a remedy for the overabundance of greens in my garden.  I altered it a bit (mainly due to my forgetting her original recipe), but it's a perfect summer soup that can be served hot or cold/room temp.
The flavor of the soup will vary depending on what combo of greens are used.  This one had a bite from the mustard and arugula.  We ate this with grilled chicken burgers (that were topped with generous helpings of arugula) and sauteed onions, which went well with the bittery bite of the soup.

2 T butter or ghee
5-6 big handfuls of greens - any kind - I used mustard greens, spinach, a little arugula, watercress, and kale; washed & stemmed
1 carton vegetable broth (Pacific brand organic)
1 large clove garlic, minced
1/4 - 1/3 c plain yogurt or sour cream, optional (omit for Whole30)
1 t onion powder
S/P

Saute garlic in butter, add greens, cover, and steam for a bit.  When they've cooked down slightly, add the broth and bring to a slight boil, then turn down to simmer.  Don't overcook the greens, just cook them enough to be fully softened.  When soft, bust out your handheld stick blender, and blend the greens til smooth.  Some of them may have a little stringy-ness to them, so watch your blender blade in case it gets wound up.  When fully blended, you can either strain through a mesh strainer to get rid of any fibrous bits, or eat as is.  To finish, add yogurt or sour cream and seasonings to taste.

Saute some sliced sweet Vidalia onions in olive oil and serve with the soup.

Looks much more appetizing in person, trust me.

Arugula & Coleslaw Wraps

Me thinks this will not be a popular snack in many households.  For one, arugula is an acquired taste that I can't imagine too many kids liking - it's kind of a Foodie Green.  It's slightly bitter, it's got a bite, and... it's a vegetable.  Foodies love things like that.  Kids don't.  But wrap up some creamy coleslaw inside, and not only is it fun, but some of that bite is masked by the slaw.  The two are a perfect pair!

I'm proud to say this arugula was grown in my very own garden, the first (finally...it's freaking June) edible product to be reaped from the months of work we put into that thing.  Thus I had to take a picture:

(The lovely ladies in the background did not get any....bummer for them)

Slaw Dressing:
1/2 c mayo
1/4 - 1/2 c white wine vinegar (depending on taste)
1 T sugar (use stevia drops for paleo or fruit juice for Whole30)
1-2 t mustard
S/P
Shake vigorously in a sealed container til blended.

Slaw:
1/2 large head green cabbage
2 medium carrots
1/2 jicama (optional)

Shred veggies in food processor. Pour dressing over and blend thoroughly; let sit in fridge for flavors to meld - about 30 mins

If you have large-leafed arugula like I did, just place a spoonful in the center of each (washed) leaf and eat.  If you have the smaller arugula like they sell in packages at the store, just make a salad out of it - serve the slaw right on top of a bed of arugula greens.  Delish!

This was great with BBQ'd pork roast and caramelized onions.

Best Beet Salad

Clearly there's more to this salad than just beets, but I needed a good name.  It didn't really have one before.  This has got to be in my top 5, if not top 1, favorite salads of all time.  What makes it so good is all the flavors that are going on - savory, salty, sweet, and tangy.  Plus it's great for using up leftover roast beef, or steak (if you have any that is)!

Vary ingredients to your taste:
Beef - either roast or steak, preferably grilled, sliced up.  Ground is not recommended.
Beets - chopped in 1/2" pieces, salted, oven roasted for 20 minutes at 425.
Onions - sliced, sauteed in olive oil til caramelized - Vidalia are best (the sweeter the better)
Arugula
Balsamic vinegar

I prefer a large amount of caramelized onions in my salad bowl, along with a heavy handed pour of balsamic.  The arugula can't be substituted - it lends a peppery bite that reduces your need for seasonings.  And this really is much better when the steak (or roast) is grilled beforehand, and the beets are roasted to a caramelly goodness.  I could eat this every day!

Option:  Throw the beets with some butter or grapeseed oil in heavy-duty foil, seal up, and throw on the grill while the steaks are cooking.  Depending on the heat of the grill they may need a lot more time for roasting than when cooking in the oven.

Dairy-Free Cauliflower Crust

I've seen variations of this recipe floating around the interwebs for years, but have never had the gumption to try it myself.  With this new "Paleo-adjacent" way of eating I've taken on in recent months, it's been a bit of a struggle to come up with dinner ideas that aren't boring.  

A recent rainy Sunday I decided to finally take on the task of making my own cauliflower crust mini pizzas - low carb, Paleo-friendly, and super delish.  These actually weren't all that hard, really, and they tasted amazing.  Just be warned - don't look up the calorie count on these suckers.  The almond flour alone will bite you back.

1 smallish head cauliflower, "riced" in food processor (or just buy pre-riced at Trader Joe's - make your life easier)
1 c almond flour/meal
1/4 c nutritional yeast
2 eggs
2 cloves minced garlic
1/2 onion, very finely minced or chopped (can reduce quantity for less onion-y flavor)
S/P

Preheat oven to 450.  Blend all ingredients in a bowl to form a dough.  If dough is too wet, add a bit more almond flour and/or yeast.  Line baking pan or cookie sheet with parchment paper, spray with cooking spray.  Form dough into 2-3" balls, place on parchment, and flatten out using fingers to about a 1/4-1/2" thickness.  Bake for 12-15 minutes, or til edges brown.  This makes about 4 batches of mini pizza crusts, depending on how wide and thick you prefer to make them.  Be sure to replace parchment between each batch.

To make pizzas, sprinkle any desired toppings on top (pre-cooked veggies work best) and throw back in oven for another 10-15 minutes.  We liked a little marinara, turkey pepperoni (microwave on a paper towel for 30 seconds to crisp up first), and sweet caramelized onions.  If you're doing dairy, for sure sprinkle mozzarella and Parmesan on top!

Ham & Egg Muffins, Sans Muffin

In 6 1/2 years of cooking for B, I've never made something that made as big of a splash as these ham & egg "muffins".  Not only are they super delicious and perfect for grab-n-go breakfasts, but he can slip them right in between two halves of an English muffin and have his own healthier version of the McDonald's one!  (He's not following the same diet plan that I am, so it's nice for him to have options).

Someday this picture will be updated and improved...

These are adapted from a pin I saw on Pinterest (where else...), so I can't claim credit.  Actually there are a million of these pins floating around on there, so really, who can?  I've also seen them called "cups".

Anyway, here's the lowdown, with variations posted below:

12 eggs (or 24 egg whites, but it's better with yolks....trust me)
2 handfuls spinach
12 slices good quality deli ham
S/P

Preheat oven to 400.  Grease muffin pan (I use a silicone type).  Place one slice of ham at the bottom of each well, smoothing up sides. Press a few spinach leaves at the bottom, then crack one egg into each "cup".  Sprinkle S & P on top, throw in oven, and bake for about 12 minutes.  Giggle the pan a bit toward the end of cooking time; if whites aren't set, cook for another couple minutes.  You do want the yolk to be a bit on the runny side though, which as B says, is the best part.  Of course if you don't want to run the risk of salmonella, cook them a few minutes longer.  Or just wash your eggs with soapy water before cracking to reduce risk.
When they've cooled completely, remove from pan and wrap individually before refrigerating.   Reheat each in the microwave for about 1 minute on high.


Variations:
1-2 T diced pre-sauteed ham cubes sprinkled at the bottom of each cup instead of sliced ham (creates more of a "layered" muffin than a "cup")
Crumbled bacon
Chopped, pre-sauteed onion
Finely chopped peppers

You Say Frittata, and I Say....Frittata

Cast iron pans are my absolute favorite for most daily cooking projects, except baking eggs.  Not only do they stick like crazy, but they can take on a weird flavor from the iron pan.  I haven't figured out a tried-and-true method for preventing the eggs from sticking when making a dish like this, but I have learned that the more flavor-y ingredients you add, the less iron taste leeches into the dish.

Frittatas are incredibly versatile, so finding flavorful ingredients to mask off-tastes is super easy.  Bacon, of course, is a no-brainer.  Diced ham is a close 2nd.  The more veggies you pile in, the better.  The eggs just serve to "glue" it all together.

Here's our favorite version, the one I make the most; below are some additional suggestions.  This makes a giant skillet's worth of frittata that you slice up and wrap individually for daily breakfast throughout the week.

Generous amount of butter, ghee, or oil
4 whole eggs, beaten
4 egg whites
6 slices bacon, pre-cooked and crumbled
1/2 sweet onion, like Vidalia, chopped and pre-sauteed
2 handfuls of fresh spinach
Small bunch of asparagus, chopped in 1/2-1" pieces
S/P

Make it all in one pan like this:  Preheat oven to 350.  Saute your onions in the cast iron pan in the butter or olive oil til softened.  Remove to a bowl and set aside.  Turn pan down a bit, and add bacon.  Cook bacon til very crispy.  While bacon is cooking, beat eggs/egg whites together, and chop the asparagus (or whatever veggies you're using).  Remove bacon from pan onto a paper towel and allow to cool a bit before crumbling.  Turn heat off, leave bacon drippings/fat, and add beaten eggs.  Sprinkle all remaining ingredients evenly around the skillet and use a fork to submerge as much as possible into the eggs.  Toss the whole thing in the oven for 25-30 minutes - watch carefully for the edges over-browning.  Check the center toward the end of baking time to ensure it's cooking evenly - the eggs should be firmed up.
This could also be baked in a casserole dish instead of the cast iron pan.  Adjust heat/time settings accordingly for glass.


Variations:
Diced ham, chopped broccoli
Crumbled sausage, chopped cauliflower, pre-steamed kale
Italian sausage, mushrooms, sliced olives, onion
Avocado, cilantro, green onion, spinach

Turkey Muffins

I know this sounds gross but trust me, they aren't.  They were a HUGE hit here and will definitely be on heavy rotation.  These are the easiest things to make and I'm bummed I never thought of this before Pinterest came around.  Damn you Pinterest for overwhelming me with your amazing ideas!

1 lb lean ground turkey or chicken (*can also grind your own in the food processor so you know what you're eating...)
1 large egg (optional)
2 big handfuls spinach leaves, chopped
1/2 large sweet onion, like Vidalia, finely chopped
1-2 cloves garlic, minced
S/P

Preheat oven to 350 and spray a muffin pan with non-stick spray.  In a bowl, combine all ingredients thoroughly.  Shape into 12 balls, and place in muffin pan.  Throw it in the oven for about 30 minutes; check with a meat thermometer before removing from oven (160 degrees) - bake longer if temp isn't up there yet.  Good browning is a must for better flavor.

Serving ideas:  asparagus, arugula salad, watercress soup, steamed spinach

*To grind your own:  Buy boneless/skinless fresh cuts of turkey or chicken, chop down into 2" chunks (to make them easier to fit), and toss them in the food processor with the blade attachment.  Pulse til the meat is ground down, but not mush.  This is a great option for anyone who doesn't own a KitchenAid grinder attachment.  Thanks to my friend Staci for giving me this smart idea!

Paleo Pumpkin Piecakes

Since I've been on this new diet, I haven't had many cravings for sweet things.  But, as anyone who reads this blog can see, I don't tend to have much of a sweet tooth anyway.  Sometimes though, you just gotta have something that isn't MEAT.

Enter Pumpkin Piecakes!  Yes, I realize it's almost June.  No, pumpkins are not in season.  But pumpkin pie is my all-time favorite kind of pie, no matter what time of the year it is, and it also happens to be very Paleo-friendly, especially when made with a nut/seed crust and no sugar.  And, how fun to have little individual servings!

Just a warning to anyone who has a much sweeter tooth than I do though - this is not a super sweet desert.  It does have a sweetness brought out by the combo of molasses and coconut milk, which will satisfy a craving.

Crust:
2.5 c almonds
1 c walnuts
5 T ground flaxseed/meal
3 T butter/ghee
1 t baking soda
dash salt

Pie filling:
2 15 oz cans pumpkin
1 13.75 can coconut milk, unsweetened
4 eggs
5 T molasses
2 t vanilla
1 t each:  cinnamon, nutmeg, allspice
dash salt

Preheat oven to 350.  Grind nuts in a food processor til somewhat fine, then add butter, salt, flax meal, and baking powder and pulse til well blended.  Firmly press mixture into the bottom of the cupcake wells, and bake for 10-12 minutes.  Do not let it brown.

While crust is baking, thoroughly blend all pie filling ingredients together in a bowl.
 
When crust is done baking, remove from oven and allow to cool slightly.  Leave oven on at 350.  Pour filling into each cupcake well, to the top.  Place back in oven and finish baking for approximately 30-40 minutes, or until filling is firm and set up.  Watch edges and bottom for browning; turn oven down to 340 if browning is occurring faster than the filling is setting up.  Piecakes are done when centers are fairly firm (will continue to set up after removing from oven).

Options:  To increase sweetness, replace molasses with maple syrup.  Stevia can also be added in, but start small.  Molasses can also be drizzled on top right before eating.

Sausage & Veggie Pasta

As usual I could not get a decent photo of this deeeeelish dinner, but it was worthy of a blog post nonetheless. There have been a ton of coupons for sausage lately, and while it's normally not on my grocery list, the cheapness couldn't be passed up. Besides....throw in enough veggies, and suddenly you're not eating so much of the "bad" stuff.

3 Hot Italian sausage links sliced into 1/2 pieces, or 1/2-1 lb of ground hot Italian sausage
1/2 onion, chopped
1 large head broccoli, chopped
3 small zucchini, 1/2 slices
S&P, garlic powder, onion powder
1/2 box rotini pasta, cooked (omit for paleo/low carb/Whole30)
2 very large handfuls spinach
Parmesan, shredded (omit for paleo/Whole30)

Cook sausage in a large skillet over medium/medium high heat til browned. Add onions, stir & cook for a minute, then add broccoli and zucchini. Splash a couple tablespoons of hot water in the pan and quickly cover to steam the veggies. After a couple minutes, stir and cover again. Leave over heat for another couple minutes, then uncover and add the seasonings. Stir thoroughly, remove from heat.
In a large bowl, toss the spinach and pasta. Dump the veggie/sausage mixture on top, toss again, and serve with a hefty helping of shredded Parmesan. For paleo or Whole30, just serve sausage mixture over spinach and allow it to wilt.
Since the sausage isn't the star of this dish, a Sauvignon Blanc went really well - good with the veggies and Parm.