BBQ Pork Omelette

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For St. Patrick’s Day, I visited my uncles in Chicago.  I’m so glad that they have a love for food, good food, like I do.  While there, we ate blittle goatrunch at a trendy little place called The LittleGoat. One of the specials that day was a BBQ pork omelette.  Duh.  Ever since I took that first bite, I haven’t been able to stop thinking about this omelette.  You guys.  Unbelievably fantastic. You have your traditional 3 egg omelette.  Add a little cream cheese and BBQ pulled pork inside and top with BBQ sauce, French fried onions, and a sprinkle of cilantro.  I have never tasted anything like it.  I had already begun to create this dish for myself in my head.

This morning, I enjoyed my very own BBQ pork omelette.  Here it is.

Ingredients
3 eggs
Approx 1 cup cooked pork short ribs (recipe HERE)
BBQ sauce (I use TPFAK Primal BBQ Sauce from my friends in Maine)
S&P to taste
1 Tbsp unsalted butter (I use Kerrygold)

Instructions
1. Melt butter in a skillet on medium heat
2.  While butter is melting, crack the eggs into a bowl and whisk well
3. Pour the egg mixture into the hot pan, then let the eggs set a little along the edges (it will only take a few seconds)
4. Using a spatula, pull the eggs in from all four sides toward the center, allowing the liquid eggs to flow underneath the set ones (eggs will look lumpy and slightly scrambled).
5. When the eggs are set on the outside but still slightly soft on the inside, add the pork (and sauce if you’d like).  (Don’t worry about the runny eggs in the middle. The eggs will continue cooking once the omelet is rolled.)
6. Fold one side of the omelet in with your spatula. The other side will fold over as you tilt it onto the plate.
7. Tilt the skillet to fold the final third of the omelet over, then turn the skillet a little more so the omelet falls onto the plate fold-side down. Season to taste with salt and pepper and top with BBQ sauce.
8. Congratulations, you omelette-maker, you.

I had made my very favorite slow cooker ribs a few days ago.  From past experience, I know that the ribs and eggs pair perfectly.  Lightbulb moment.  It was perfect.  Eggs, pork, BBQ sauce.  For a little extra fun and flavor, I also added a little feta cheese inside the omelette as well as on the top.  I’m fresh out of cilantro, otherwise I would have thrown a little of that stuff on top as well.

Spot hit, man. This is for sure a must try.  The perfect way to enjoy those leftover short ribs.  Guaranteed I’ll be making this again.  Shoot, I may even have it for lunch and dinner as well.

Original omelette recipe HERE
Original ribs recipe HERE

Happy Eating, friends.

-Lindsay

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Paleo “McMuffin”

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I have been seeing this recipe pop up quite a bit lately. Nom Nom Paleo’s Paleo Sausage Egg “McMuffin.” First thought, Oh buddy…pure perfection.

Ingredients
2 tablespoons ghee, divided (plus more for greasing the biscuit cutters)
¼ pound bulk raw pork breakfast sausage
2 large eggs
Kosher salt
Freshly ground black pepper
¼ cup water
1 heaping tablespoon guacamole (optional)

Instructions
1. Grab two stainless steel 3½-inch biscuit cutters, and grease the insides well with melted ghee. 2. Place one cutter on a plate and fill it with the sausage meat. (You can also easily make your own bulk breakfast sausage. Here’s Jen Cereghino’s recipe. I also have a Maple Breakfast Sausage recipe in my forthcoming cookbook.) If you don’t have bulk sausage handy, just cook up some bacon
3. Gently press the meat down to uniformly shape a sausage patty.
4. Heat a skillet over medium heat and add a tablespoon of ghee.
5. When the fat is shimmering, add the patty to the pan. If you really want the patty to keep its perfectly round shape, you can keep the mold on until the cooked patty shrinks away from the sides.
6. Clean the biscuit cutter and grease it again.
7. Fry the sausage about 2 to 3 minutes on each side or until fully cooked. If your patty’s thick, you may need to cover the pan to make sure it’s cooked through.
8. Once the patty’s ready, transfer it to a plate.

Now, onward to the eggy “buns”…
9. Grab two small bowls and crack one egg into each
10. Pierce the yolks with a fork.
11. Heat a skillet over medium-high heat with the remaining tablespoon of ghee. (Make sure you’ve got a tight-fitting lid for this skillet.)
12. When the ghee’s shimmering, place the two greased biscuit cutters in the pan and pour an egg into each mold.
13. Season the eggs with salt and pepper to taste.
14. Add ¼ cup water to the skillet (outside of the egg molds), making sure not to splash the eggs.
15. Turn down the heat to low and cover the pan.
16. Cook the eggs, covered, for about 3 minutes or until cooked through.
17. Transfer the eggs to a paper-towel lined plate. One easy way to do this is to slide a spatula under the mold as you tilt it up while wearing a heat-resistant glove.
18. Assemble the faux-“McMuffin” by sandwiching the sausage patty in between the two egg rounds.
19. If you’re feeling old-school, you can eat the sammie as-is or wake up your palate with a squiggle of sriracha. But my favorite addition to this breakfast burger? A big dollop of homemade guacamole.
20. Once you’ve gussied up your “McMuffin,” pick it up and chow down!

That is the Nom Nom Paleo recipe.  Michelle does a fantastic job with her instructions.  She even included great step-by-step pictures.

Now, here is how I made my version. First, I placed a few slices of bacon on to a cooling rack that I placed on a foil lined baking sheet.  I threw that into a 400 degree oven.  I cooked that for oh, 20-30 minutes…until desired crispness.  Next, I opted to make pried eggs.  It’s basically a combination between fried and poached.  One of my very favorite ways to cook eggs.  Lastly, I whipped up a quick batch of guacamole.

This combination is really truly amazing.  3 of my favorite things into one little sammie.  It’s definitely a nutritious and delicious spin on the classic McCarbalicious you can get in the Raunchy Ronnie’s drive thru.  Honestly, I didn’t even miss the bread.  This took a little prep and pre-planning, but man oh man, it’s worth it.

Happy eating!

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Chia Seed Pudding

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Chia seeds.  Packed with a big nutritional punch in a tinylittleseed.  Chia seeds are interesting little buggers.  When dry, they look kind of like a poppy seed.  When moisture is added, it basically turns into a gelatinous orb. It has been debated that these seeds can help curb hunger.  I guess my take on it is that since the seed sort of expands, it helps you to feel more full. In addition to maybe curbing hunger, these seeds are pretty good for you.  Fiber, protein, calcium, antioxidants, and omega-3.  All of that in these tinylittleseeds. 

I typically use Chia seeds when I make shakes and smoothies.  I’m always looking for other uses for these funky little seeds.  Recently, I came across this pudding recipe on the Deliciously Organic site.  Sounds pretty delicious.

Ingredients
1-1/2 Cups full fat coconut milk
4 Tbsp real maple syrup (or honey)
1 Tbsp vanilla extract
1/2 tsp almond extract (optional)
1/3 cup chia seeds
1/2 cup fresh berries

Instructions
1. Whisk coconut milk, maple syrup, and extracts until smooth. 
2. Stir in chia seeds
3. Divide mixture evenly between 4 glasses.
4. Let sit at room temperature for 2 hours.
5. Serve

Note: If you’d like to make the pudding ahead of time, cover tightly and chill in the refrigerator.  Set pudding out for 15 minutes before serving.  Best if eaten within 24 hours.

I found this recipe a couple of days ago, printed it off, and set it on my counter.  This morning, before work, I quick whipped up a batch to throw in my lunch bag.  I altered it just slightly due to time.  I had about a half a can of coconut milk and added almond milk to make the 1-1/2 cups. I was out of maple syrup so I used honey.  I didn’t have any almond extract so I left that stuff out as well.  I had my blender out, so I threw it all into the blender and gave it whirl.  Once mixed, I poured the pudding into mason jars and put them in my lunch bag for work. 

Around lunchtime (about 6 hours after making the pudding), I tried this stuff out.  I added fresh raspberries to make it pretty.  This stuff is pretty fantastic.  As my medic partner so eloquently put it, “It looks reptilian!”  The seeds do give it a funky look and texture, but that’s alright.  The flavor makes up for it.  It totally reminded me of tapioca pudding.  Subtly sweet, a hint of vanilla, and packed with healthy goodness. 

I WILL be making this again.  I foresee having this stuff on hand often to have as dessert.  Perfect.

Happy eating!

Recipe HERE. Also listed is a chocolate version. I plan to make that one next time. I have fond memories of warm tapioca pudding with chocolate chips.  Ahh, memories.

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Maple Paleo Cornbread

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Question: What goes best with chili?  Answer: cornbread.  A friend of mine who made the Chicken Chili recipe, that I recently posted, commented that I needed to find a good cornbread recipe.  A couple weeks after that, I came across this recipe.  The site that posted it is called Paleo Porn.  Because of the name, I actually kind of felt a little dirty looking at it.  The food looks ridiculously delicious.  Paleo Porn is ok to look at on the work computer.  Guilt-free.


Maple Paleo Cornbread

Ingredients
2 cups blanched almond flour
1 cup coconut flour
1 teaspoon baking soda
1 teaspoon sea salt
5 organic eggs
1 cup canned coconut milk
1/2 cup maple syrup
8 tablespoons grass-fed butter, melted

Instructions
1.  Preheat the oven to 350°F.
2. Combine almond flour, coconut four, baking soda and sea salt in a large mixing bowl.
3. Add eggs, coconut milk and maple syrup to a small mixing bowl and combine well with a hand mixer.
4. Make a well in the center of the dry ingredients and add the wet ingredients. Mix with a hand mixer until fully combined.
5. Slowly drizzle the melted butter into the bowl while the mixer is going and mix until fully combined. The mixture will become smooth, rather than grainy, once the butter is fully mixed.
6. Pour the mixture into an 8×8 glass baking dish, smooth the top with the back of the spoon and transfer the dish to the oven.
7. Bake for 25 minutes at 350°F.
8. Increase the heat to 450°F and bake for 15 minutes, this will crisp up the top of the cornbread.
9. Reduce the heat back to 350°F and bake for final 15 minutes. Test with a toothpick to make sure inside is fully cooked. If not, keep cookin and test every 5 minutes.
10.  Remove from the oven, slice and serve.
11. Cover and store leftovers on the counter or in the refrigerator.
12. Enjoy! 🙂

Another one that makes the kitchen smell delightful.  When this guy comes out of the oven, you can’t help but slice out a little chunk.  Warm Paleo cornbread with a smear of Kerrygold butter….good for the soul.  This is fairly moist and quite a bit more dense than actual corn cornbread.  The flavor actually reminds me of the almond flour pound cake that you make for the Blueberry Chocolate Chip Bread Pudding recipe that I posted awhile ago. Not gonna lie, it doesn’t taste like the cornbread we all know and love.  The gritty corny cornbread…not so much.  BUT, this is definitely a perfect grain-free, dairy-free alternative to the actual thing.  I goes really quite well with chili.  And eggs.  And turkey.  And ham.  Really, most anything.

Happy eating!

Recipe HERE.

Paleo Cinnamon Bun In a Mug

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It seems like at least once or twice a day I see a “mug cake” recipe.  The directions are simple: mix, microwave, eat.  The ingredients, well, while they may be simple, they aren’t clean in the least bit.  They vary from pudding mix to cake mix to sugar to regular flour.  When South Beach Primal posted this recipe on the Facebook, I knew I just had to try it.  A cleaner version to all of those mug recipes. Yeah, I’m down.

Ingredients
Cinnamon Bun
2 tbsp coconut flour
1 tsp cinnamon
Dash salt
Dash nutmeg
½ tsp baking powder
1 egg
2 tbsp almond milk (unsweetened)
1 ½ tbsp raw honey
½ tsp vanilla extract

Icing
1 tbsp coconut butter (THIS is the kind that I buy in the store)
1 tbsp almond milk (unsweetened)
1 tsp raw honey
1/2 tsp lemon juice

Instructions
1. Mix all of the cinnamon cake ingredients in a coffee mug, mixing in the baking powder last.
2. Microwave for 2 minutes.
3. Mix all of the icing ingredients in a small bowl, drizzling over the hot mug cake.
4. Inhale immediately

Ri-dic-u-lous-ly easy.  Cinnamon bun with icing…in a mug.  I’m sold.  This could be dangerous.  Delicious flavor.  The icing really adds a lot.  Flavor AND a little moisture.  One of the best parts is the clean up.  A lot of my friends who eat the mug cakes complain that the cake is a bugger to clean out of the mug once the cake is gone.  With this one, that’s not an issue in the least bit.  You could totally lick the mug clean.  Also, I’ve had a few people ask me what’s so special about coconut butter….and could one substitute regular butter for the coconut butter?  In my opinion, coconut butter is creamier. It also has just a hint of flavor.  To be honest, I don’t know how this recipe would turn out with regular butter.  If you make it, let me know. I just know how tasty it is with the coconut butter. I would guess that the flavor would not be as rich with the regular butter.

In short, this is a pretty fantastic single serving cinnamon bun.  Mix, microwave, masticate.  I HIGHLY recommend checking it out.
Happy Eating!

Recipe HERE. While you’re at it, take a gander around South Beach Primal’s webpage.  Tons of good stuff!

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Perfect Pried Egg

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Eggs.  A staple for anyone who chooses to have a Paleo way of eating.  Also one of my very favorite foods.  Liz, of Cave Girl Eats, came up with this one.

She writes:
I love eggs – always with a runny yolk – but I have major issues cooking them. It takes an average of five broken yolks for me to get one intact yolk, which I find exceedingly dumb. When I poach eggs, even with vinegar in the water, the whites go all stringy and they’re always either over- or under-done. When I fry eggs, they get all burn-y around the edges, and I don’t like that…I bought some fancy-schmancy egg cooking ring things, and not ONCE have they worked. Even when greased, they seem to hang on to the whites like Real Housewives hang on to their fleeting youth.

Yes.  Just…yes.  I can relate to this with all of my being.  Absolutely I will try making your pried eggs.

Ingredients
egg
water

Instructions
1. Add approx. 1 inch of water into your fry pan.
2. Heat until steaming.
3. Drop a large Mason jar ring into the water.
4. Crack an egg inside.
5. Cover the fry pan with a lid to allow steaming.
6. Cook until desired doneness.
7. Drain water, use spatula to remove egg from pan

Brilliant.  The egg came out perfectly!  PLUS, the egg released from the mason jar lid just as it should.  No stickage.  Liz writes “Since this is kind of a fried-poached cross, I shall call it ‘pried’.”  Really truly the perfect egg.  The doneness of poached, with the look of fried.  Try it out on this lazy Saturday morning.  Today, I chose to pair it with some tasty turkey & cranberry meatballs and a cup of coffee with a splash of heavy whip.

Happy Weekend Breakfasting!

Recipe HERE.

Slow Cooker Baked Apples

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I came across this recipe the other day. I was at work and was looking for a delicious dessert to complete our perfectly Paleo dinner. I had previously posted a winner of a recipe on my blog, but I’m always looking for more recipes. I came across this one on the Health, Home, & Happiness website.

Ingredients
6 medium to large green apples
1/4 cup raisins
1/4 cup honey
1 tsp cinnamon
6 Tbsp coconut oil, butter, or ghee

Instructions
1. Core apples. To core, using an apple corer or paring knife, cut around the core (about 1/4 inch from the stem all the way around), but leave about half an inch at the bottom. Use the knife (I used a large spoon) to “drill out” the core.
2. Divide raisins, honey, cinnamon, and fat among the apples.
3. Place apples in a crock pot and add 1/2 inch of water.
4. Cook on low overnight and enjoy a hot breakfast in the morning.
5. (Optional) Alternatively, bake covered at 350°F in a glass fish for 45 minutes-1 hour.
6. To with heavy whipping cream, coconut milk, or just eat plain.

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I love this recipe for many reasons. 1. It’s simple. 5 ingredients. That’s it. Most people have all of these ingredients in the pantry already. No extra trips to the store. 2. There is a slow cooker option. I do love crock potified recipes. Throw it in, forget about it, come back later to something delicious. 3. It’s a healthy sweet treat. The honey could easily be substituted to make it even cleaner.

I opted to go the glass dish route. Also, my fat of choice was Kerrygold grass-fed butter. These babies made the fire station kitchen smell all sorts of delicious.  I typically use red apples, the kind you get from a local apple orchard. This time, I opted to stick to the recipe and use the Granny Smith. Delicious. The raisins were plump, the taste was perfectly sweet, and when the apples were served, they were dripping with buttery goodness.

Another recipe win. This recipe is firefighter approved. Perhaps next time I will try the slow cooker option.

Happy eating!

Original recipe HERE.

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Pumpkin Spice Donuts with Maple Almond Butter Glaze

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Taylor, of Taylor Made It Paleo, posted this recipe early September.  I had never made donuts before.  I suppose I always thought of donuts as fried. I have seen Paleo donut recipes here and there, but this one really caught my eye.  Really, all things delicious. A perfect night for some sweet pumpkiny rings.

Ingredients

For the donuts:
2 eggs
1/4 cup unsweetened almond milk
1/4 cup pumpkin puree
1/4 cup maple syrup
2 tbsp coconut oil (melted)
2 tbsp almond butter
1 tsp vanilla
1/4 cup + 2 tbsp almond flour
1/4 cup coconut flour
1/2 tsp baking soda
1/2 tbsp cinnamon
1/2 tsp pumpkin pie spice
1/4 tsp ground cloves
1/8 tsp sea salt

For the glaze:
1 tbsp maple syrup
1 tbsp almond butter
1/2 tbsp honey
1/2 tbsp coconut oil (softened, but not melted)

Directions

1. Preheat oven to 350.
2. Grease donut pan with coconut oil (I used a mini donut pan, but a regular one would work fine, just increase baking time).
3. Combine all donut ingredients in a food processor (or mixing bowl) until a smooth batter forms and all are well incorporated.
4. Spoon batter into donut pan, filling a little more than 3/4 of each hole.
5. Bake for 15 minutes.
6. While donuts are baking, prepare your glaze by whisking all ingredients together in a small bowl until coconut oil is completely incorporated and the mixture is smooth.
7. When done, remove donuts from oven and allow to cool in pan for 10 minutes, then remove and cool on wire rack completely.
8. Once completely cool, dip the top of each donut into the glaze.
9. Enjoy!

(makes 1 dozen)

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I picked up a couple donut pans today at the Bed, Bath, and Beyond for only $9 each. This recipe was simple enough.  Mix all ingredients, pour in pan, bake.  In the meantime, mix the glaze.  Really pretty tough to mess up.  As the donuts were baking, I thought they smelled delightful.  My husband even commented “mmm…smells like pumpkin donuts.”  Once out of the oven, I let them cool, then glazed them.  I couldn’t wait until they were entirely cooled.  I was eager to give them a try.  The donuts were the prefect texture and consistency. Perfectly fluffy and cake-like.  The flavor was great as well. They taste like fall.  A perfect combination of pumpkin, spices, and sweetness. Husband loved them too.  Totally approved.  The glaze was just “icing on the cake.”  The almond butter, maple syrup, and honey combination is delicious.  Just a little bit of sweet to the pumpkin cake donut.

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This was a HUGE hit in our house.  I think we ate half of the batch.  Best part is, they’re guilt-free.  You can’t say the same for those grocery store brand glazed donut balls that my husband is fond of.  These are grain-free, dairy-free, gluten-free, and free of processed sugar.  Definitely a win.

Happy Eating!

Original recipe HERE.

 

B.A. Pancakes

I love a good pancake. This recipe makes 1 big pancake.

Simple.
2 T coconut flour
2 eggs
2 T coconut milk (I used almond milk)

Mix that together, pour into a well greased frying pan. Flip. Once cooked, add your favorite toppings. I chose to add butter, Justin’s Maple Almond Butter, and real maple syrup.  I also recommend adding fresh fruit to the pancake.

I made this as a snack the other night. Fluffy, filling, and delicious. The almond butter added so much flavor. Pretty ugly looking, but pretty fantastic.

Happy eating!

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Recipe HERE.

More Paleo Pancakes

I.love.pancakes.

I combined a couple different recipes to make this batch. I also doubled the batch because I was feeling pretty hungry and I like to have leftovers for work.

Ok, here’s what we’re working with:

2 OVERLY ripe bananas
4 farm fresh free range eggs
About 1 cup almond butter
About 1 tsp cinnamon
About 1 tsp baking powder
About 1.5 tsp vanilla

After mixing up this business thoroughly, the batter was looking pretty thin so I added maybe 1/4 cup almond flour. That seemed to do the trick. Play around a little with measurements. It’s pretty tough to mess this one up.

I used a 1/4 cup measuring cup to drop the batter onto the griddle. I also added a few dark chocolate chips to a few of the pancakes just for fun.

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In the past, I’ve also added blueberries, protein powder, and flax seed. One could also add a little sweet potato,  pumpkin, or apple for some extra POW.

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I love this recipe. One of my favorite recipes for my day off. Also pairs well with a hot cup of coffee. I dig it.

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