The best part about working from home… Part 3!



This is the third and final post in a 3-part series. Last but not least, I took time one morning last week to make a quiche. My logic: make something tasty while using up the leftover veggies and ham we had just sitting in the fridge. 


Ham and Veggie Quiche


Ingredients

  • 10 eggs
  • 1 cup of cauliflower, chopped
  • 2 cups of baby bok choy, chopped
  • 1/2 an onion, chopped
  • 1/2 cup of red bell pepper, chopped
  • 1/2 cup of yellow squash
  • 1/2 cup of ham, chopped
  • 2 teaspoons of bacon fat (or coconut oil, ghee, or olive oil–whatever you prefer)
  • salt and pepper to taste
Method
  1. Preheat the oven to 325 degrees F.
  2. Grease a 9 x 13 inch baking pan with the bacon fat.
  3. Beat the eggs in a large mixing bowl.
  4. Toss all the veggies and ham in with the eggs, sprinkle on some salt and pepper (to your liking), and stir until well mixed.
  5. Pour the egg mixture into the baking pan.
  6. Bake for 45 minutes.
It’s so fast, so simple, and so delicious! Between me and Brent, it only last three mornings, but that was three mornings I didn’t have to whip up breakfast from scratch (which was a welcome break). The best part is, you can do this with just about any raw veggies you have hanging out in your fridge leftover from making some other recipe.



Enjoy!

The best part about working from home… Part 2

This post is the second of a 3-post series in which I’m sharing three delicious breakfasts that resulted from having spare time  in the morning (when I worked from home over the past two weeks). The first post can be found here: Poached Egg and Smoked Salmon over Roasted Asparagus and Red Bell Pepper.


Ham and Spinach “Egg-izza”

Ingredients

  • 2 eggs
  • approx. 1 cup baby spinach
  • approx. 1/2 cup red bell pepper
  • approx. 1/2 cup of leftover ham
  • 1/2 of one shallot
  • 1/2 teaspoon of ghee
Method

  1. Chop the baby spinach, red bell pepper, ham and shallot.
  2. Scramble the eggs in a small bowl.
  3. Sauté the shallot with the ghee on medium-high for about 2 minutes in a small pan.
  4. Toss in the red bell pepper for about 30 seconds.
  5. Add the ham; continuing sautéing for another 30 seconds.
  6. Pour in the eggs.
  7. When the eggs first hit the pan, I take a fork and carefully pull the egg from the edges towards the center for about 30 seconds to a minute. This allows more raw egg to reach the pan, which in the long run helps the egg cook through a little faster. 
  8. Layer on your spinach. 
  9. After letting the egg cook to form a solid bottom (about 2 to 3 minutes), carefully flip the whole thing over in your pan. I use the largest flipping spatula I have, and hold the pan at an angle to let the egg bake slip out on one edge about half way. I “catch” it with the spatula and flip.
  10. Let the egg-izza cook another 2 to 3 minutes. To confirm it’s fully cooked through (unless you don’t mind slightly undercooked),  lightly touch the center of the egg-izza. If it’s super soft, it still needs to cook. At this point, cover it and turn the heat down to help it cook through without burning the bottom. If slightly firm, you’re all set!
  11.  Flip out on your plate and eat up!



The best part about working from home… Part 1

I love working from home, which I do on average once a week, for a number of reasons. It saves me on commuting costs, I get to sleep in, I can work in my pjs if I want to, etc. One of my favorite perks is the ability to make whatever I want for breakfast. I’m in no rush to catch the metro the mornings I work from home, and that gives me the time to make something more creative than scrambled eggs and bacon (not that I don’t love those… I do! but variety is necessary sometimes).

Last week, I worked from home once and this week, twice. This post is the first of a 3-post series in which I’ll share three yummy breakfast creations that came out of my few extra minutes on those mornings. 🙂

Poached Egg and Smoked Salmon over Roasted Asparagus and Red Bell Pepper

Ingredients

  • 4-5 asparagus stalks
  • 1 large, roasted red bell pepper from a jar or can (or a large, fresh red bell pepper)
  • 1 egg
  • 1- 2 thin slices of smoked salmon
  • a drizzle olive oil or ghee for roasting the veggies (I used ghee for my asparagus)
  • a small splash of coconut vinegar for poaching the eggs (optional)
  • a sprinkle of salt*, pepper and chopped fresh dill to taste

Method

  1. Peheat the oven to 400 degrees F.
  2. If you don’t have roasted red bell peppers in a jar or can, roast the red pepper for about 45 min (or until the skin is just about to blister; if you like it black, leave them in longer).
  3. About 10 minutes before the red bell peppers are ready, add the asparagus with a drizzle of olive oil or ghee on top to the oven for roasting.
  4. Meanwhile, bring a small pot of water to a light, rolling boil.
  5. Add a small splash of coconut vinegar if you like.
  6. Crack the egg into a small bowl and carefully drop it into the boiling water. If you want, you can take a small spoon and gently push the egg whites towards the egg yolk to keep it all together. I haven’t found this method to be particularly effective, but some people do.
  7. Wait 3 minutes for the egg to cook (I actually prefer to wait about 5 minutes because that will make the yolk just a little less runny).
  8. Using a slotted spoon, scoop out the egg from the boiling water, and set aside on a small plate or clean bowl.
  9. Once everyone has been cooked, pile up your plate (or bowl): first, the asparagus; second, the red bell pepper (I got fancy and tried to wrap my asparagus with the red bell pepper, but you don’t have to do that); third, the poached egg; fourth, the slices of smoked salmon; last, but not least, spinkle on your desired amount of salt*, pepper and freshly chopped dill!

*Note: Smoked salmon is naturally very salty, so if you use any at all, I caution you to use very little!

This recipe is Paleo-friendly, Whole30-friendly if you use a fresh red bell pepper or if you make sure your jar/can of roasted red bell peppers doesn’t have any additives, and 21DSD-friendly. Enjoy!

21DSD’s Sweetener Free Chocolate Almond Butter Cups

Even though Brent’s and my sugar detox is over, I still like to check the 21DSD program for delicious ideas. One recipe I resisted while doing the detox was the Sweetener Free Chocolate Almond Butter Cups. I was a bit skeptical, but I have to admit, these are pretty good!

Here’s my final product (I just had to take a bite so you could see the almond butter in the center, haha).

Ok, these are not perfect replicas of the Reese’s Peanut Butter cups. But I’m willing to bet they are a million times less unhealthy. And the flavors are awfully similar. The chocolate flavor is rich and dark. The sprinkle of sea salt is a perfect complement to both that and the savory almond butter center. In my opinion, almond butter is nearly as scrumptious as real peanut butter.

Anyways, these little guys are a tiny bit chalky, but otherwise very good. I think the next time I make them, I’ll play with the recipe a bit. For now, they will certainly satisfy my occasional craving.

As a disclaimer, for those of you who are disappointed that I’m not providing the recipe: I’m sorry, but Diane Sanfilippo of BalancedBites.com has a copyright on her 21DSD program, and as someone who’s involved in the publishing industry, I believe in respecting copyrights (most of the time… I’m only human). Plus, I had to pay $21 for the 21DSD program (it’s a PDF and it’s really quite handy), and if any of you really want to discover the awesomeness that is the 21DSD, you should buy it too. Or, if you just want an almond butter cup recipe, I’m sure someone has one online somewhere. When I get around to tweaking this recipe to suit my tastes–I’m also planning to try it with cashew butter, yum!–then I’ll let you all in on the secrets of making these sweet (but completely unsweetened) chocolate cups. 😉

Pan Seared Creole Tilapia

We’ve been making a lot of recipes from the 21 DSD program and our favorite Paleo sites lately (PaleOMG, Primal Palate, Mark’s Daily Apple, etc.). So, tonight for dinner, I wanted to be a little creative. Ok, maybe creole tilapia isn’t all that creative… but at least it isn’t something we’ve found on any other specifically Paleo website, so there!

The best part is, this recipe is really quick and easy.

Ingredients

  • 2-4 Tilapia fillets
  • 1 Tablespoon coconut oil (or extra virgin olive oil)
  • 1/2 Tablespoon onion powder
  • 1/2 Tablespoon garlic powder
  • 1/2 Tablespoon dried oregano
  • 1/2 Tablespoon dried basil
  • 3/4 teaspoon thyme
  • 3/4 teaspoon black pepper
  • 3/4 teaspoon white pepper (If you don’t have white pepper, you can just double up on the black pepper; personally, I can’t taste the difference.)
  • 3/4 teaspoon cayenne
  • 5 teaspoons paprika
  • 2 teaspoons salt
  • lemon wedges (optional, for garnish)
Method
  1. Blend all the spices together in a small bowl.
  2. Dredge the tilapia fillets in the spices. Make sure both sides of each fillet are fully covered in the spice rub.
  3. Heat the oil over medium-high flame.
  4. Cook each fillet for 2-3 minutes per side. (If your fillets happen to be thicker than 3/4 of an inch, you may need to let them cook longer per side.)
As you can see, I paired my creole tilapia with roasted sweet potato and asparagus because that’s what we had in the house that needed to be used. However, I think sautéed kale would have been better than asparagus. You could also serve this over cauliflower “rice” instead of with sweet potatoes.
Did I mention this was delicious? I love, love, love a good cajun or creole dish (yes, they are different, if only slightly). One of these days, I’m going to try making dirty rice from scratch… and make it paleo-friendly, of course. Anyways, until I get around to figuring that out, I hope you find this quick and easy tilapia recipe a good way to get your Louisiana fix. 😉
For the heat seekers: To get a really good bite, use 1/4 to 1/2 teaspoon more of the cayenne, garlic and pepper.
P.S. This recipe is Paleo, Whole30 and 12 DSD friendly. Enjoy!
1 71 72 73 79
%d bloggers like this: