Archive for Recipes

Paleo Egg Casserole

By request, the “recipe” for the Paleo Egg Casserole I made a few weeks back.

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Ingredients:

  • happy chicken eggs (a dozen or so)
  • some spinach, chopped up small enough to get stuck in your teeth (like 2 cups)
  • diced mushrooms (one of those small containers)
  • shredded sweet potatoes (three)
  • turkey SAUSAGE  (one package)
  • salt or other seasoning (chili powder)
  • coconut oil

Directions:

  1. Preheat oven to 350
  2. Brown sausage until there is no pink.  You don’t want to get salmonella or some bullshit.
  3. Prepare mushrooms, spinach, and sweet potatoes if you haven’t already (the directions say you should have already, but I anticipate that you didn’t follow those directions, did you?)  You can use a cheese grater for the sweet potatoes, but that will take a lifetime.  Throw that shit in a food processor and blend it up.  Don’t go too long or stuff will get liquified and that would be gross.
  4. Put sausage, mushrooms, spinach, and sweet potatoes in a bowl.  Set aside.
  5. Break happy chicken eggs into a bowl and whip with a whisk.  (Happy chicken eggs like it rough.)  Add salt or other seasoning (chili powder is the bees knees in eggs.)
  6. Pour eggs over other stuff.  Stir with spoon.
  7. Grease 9 x 13 pan with coconut oil.  Pour mixture in pan.  Bake for 45 minutes or so (until toothpick poked in the center comes out clean, just like if you were baking a cake.)  Store in an airtight container up to a week.

Delicious substitutions:

  • quinoa for sweet potato
  • bacon for sausage
  • add cheese if you can eat dairy
  • skip the chili powder and throw a few tablespoons of maple syrup in there
  • bake in a muffin tin instead of a casserole dish for bite sized treats

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Two Ingredient Ice Cream

I found this recipe on Recipe By Photo on Pinterest and tried it out last night with Tim.  Delicious.  A bit time consuming and messy, but worth the end result.

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They didn’t really give amounts, which of course I don’t do either.  I just got a bunch of bananas (7ish), let them get brown, cut them up and froze them.  Then I put about half in my mini food processor (it says you can use a powerful blender, but my blender is a piece.  Good thing I opted for the food processor) and turned it on.  And wiped the bananas down the side to the blade.  And turned it on.  And wiped the bananas down the side to the blade.  Over and over and over again.  At first, it had the consistency of like Dippin Dots.  I added the peanut butter before the bananas were fully chopped (you were supposed to wait) so that it would get creamy faster.  Totally worked!  😀  Blend blend blend, ready.  Topped with dark chocolate chips, and serve.  Delicious!

Go easy on the peanut butter.  I thought it had an overwhelming peanut butter flavor (I used two tablespoons-ish.)  Tim thought it was fine.  I think next time I might do Banana-coconut… ???  What can I put in there that’s like peanut butter but not…  we’ll see.

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Shrimp & Scallop Quick Pasta

Shrimp & Scallop Quick Pasta

Since I decided to skip practice Monday, Tim and I decided to cook dinner. I didn’t have anything prepared, so we winged it. The result was delicious!

Ingredients:

  • A box of tri-colored rotini
  • 6 scallops
  • shrimp
  • mushrooms, sliced
  • spinach, chopped
  • artichoke hearts & olives would be divine in here…
  • Olive Oil
  • Red Wine Vinegar
  • Dijon mustard
  • Garlic cloves, diced
  • Lemon Juice
  • salt and pepper to taste
  • butter

Directions:

  • Cook pasta according to directions on the box. The last minute of cooking, add spinach and mushrooms to warm through.*
  • Sauté scallops in olive oil and butter, according to directions.  Set aside (cover w/ foil to keep warm.)  Cook shrimp.  in remaining butter/oil.  Set aside.  *Optional–you can sauté spinach/mushrooms in oil/butter instead of boiling them.
  • Mix olive oil, lemon juice, vinegar, garlic, dijon, and salt and pepper together for dressing.
  • Put drained pasta with spinach and mushrooms in a bowl.  Top with shrimp and scallops.  Drizzle dressing over the whole thing. Serve immediately.

This was really good.  We ate all the shrimp/scallops the first night, so I had the leftover noodles/veggies the second day with tofu as a pasta salad. Mmmm…  Next time I’ll add artichoke hearts and maybe some black olives.

 

 

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40 Ways to use Chia Seeds

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Cucumber Dill Greek Yogurt Salad Dressing

Chia Seed Cucumber Dill Greek Yogurt Salad Dressing

Ingredients:

  • 1 cup Plain Nonfat Greek Yogurt
  • 1/2 Cucumber, peeled & seeded.
  • 2 Tbl. Dillweed
  • 2 Tbl. Lemon Juice
  • 2 Tbl. Chia Seeds
  • 2 cloves Garlic, minced
  • salt and pepper to taste

Directions:*

Blend ingredients together in a food processor.  Store in a refrigerator.

I served with: Spinach Fruit Salad–spinach, clementines, strawberries, granny smith apple, and almonds.

*Originally, this was “Chia Seed Cucumber Dill Greek Yogurt Salad Dressing.”  Chia Seeds are a great nutrient that holds 10x their weight in water… or Cucumber Dill Greek Yogurt Salad Dressing.  The seeds absorbed the liquid in this dressing!  So.  In the future, instead of putting them into my dressing, I’m going to put them in a salt shaker and sprinkle my salads with them.  Live and learn!

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Butternut Squash Mac and Cheese

Butternut Squash Mac and Cheese

I bought some butternut squash and doubled, then modified this recipe: Creamy, Light Macaroni and Cheese from Cooking Light.  Tim had no idea I was feeding him vegetables until after he’d eaten.

Ingredients:

  • 6 cups peeled and sliced butternut squash
  • 2 cans fat-free, lower-sodium chicken broth (I actually used one chicken broth and one vegetable broth)
  • 3 cups milk (I used 1.5 Almond Milk and 1.5 1% milk)
  • 6 garlic cloves
  • 1/4 cup plain fat-free Greek yogurt
  • salt and pepper to taste
  • 3 cups shredded cheddar cheese
  • 2 cups 2% Velveeta, cubed.
  • 2 lbs. uncooked noodles (I used bowties and whole wheat rigatoni)
  • cooking spray
  • 1 cup homemade bread crumbs, optional (toasted wheat bread and Italian Seasoning, smashed together.)

Directions:

  • Preheat oven to 375°.
  • Combine squash, broth, milk, and garlic in a medium saucepan; bring to a boil over medium-high heat. Reduce heat to medium, and simmer until squash is tender when pierced with a fork, about 25 minutes. Remove from heat.
  • Place the hot squash mixture in a blender. Add salt, pepper, and Greek yogurt. Remove the center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a paper towel over opening in blender lid (to avoid splatters). Blend until smooth. Place blended squash mixture in a bowl; stir in cheeses. Stir until combined.
  • Cook pasta according to package directions, omitting salt and fat; drain well. Add pasta to squash mixture, and stir until combined. Spread mixture evenly into glass or ceramic baking dish(es) coated with cooking spray.
  • Top with bread crumbs
  • Bake at 375° for 25 minutes or until bubbly. Serve immediately.  Top with grilled chicken (and/or bacon, tofu) if you want.

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No Bake Energy Bites | Gimme Some Oven

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