Egg Breakfast Wrap

Love some eggs for breakfast. So easy to prepare and so filling. But I’ve been getting bored of the omelette and scrambled eggs. Instead of throwing everything in for an omelette, I decided to create a wrap.

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Really simple. Just listen. Whisk two eggs and pour a thin layer into a hot skillet with coconut oil. Flip and then the egg will become crepe/wrap-like. Two eggs were able to make two wraps for me. Then I diced some basil, tomatoes, red pepper and ate it. A little spin on the traditional eggs, you know? Feel free to add anything inside the wrap as with an omelette – sausage/meats or any other vegetables.

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Salmon Cake Patties with Homemade Honey Mustard

Felt the burger/patty binge lately, so why not move from the meats to some seafood? 

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These salmon cake patties were delicious, especially with the homemade honey mustard dressing I drizzled on top.

Ingredients (makes 4 large patties):

  • 2 Salmon Filets
  • 1/2 cup Coconut Flour (add more if the patty is still not sticking together)
  • 2 Eggs
  • 1/3 red onion, chopped
  • 1/2 teaspoon garlic powder
  • Salt & Pepper
  • Coconut Oil

First bake the salmon steaks with just some coconut oil, salt, and pepper at 350 F for 20-25 minutes, or until it flakes easily. Let it cool, then pull apart the salmon from its bones and skin. (You can probably use filets as well to avoid all the bones, but I only had steaks in the house) In a large bowl, mix the remaining ingredients together. Form into patties (I made four large ones) and heat it on the skillet for 3-5 minutes on each side. Drizzle with honey mustard, if preferred.

Honey Mustard Ingredients:

  • 1 Tablespoon Dijon Mustard
  • 2 Tablespoons Honey
  • 1 Teaspoon Apple Cider Vinegar

The recipe above only made enough dressing for one patty, so you can adjust it accordingly. Also, you can change the dijon mustard/honey ratio to your liking (I didn’t want mine too sweet). The above numbers are just close estimates since I would add tiny teaspoons more at times to balance out the flavor. (I apologize for the lack of specific numbers, but you can play with it however you prefer your honey mustard)

Buffalo Chicken Drumsticks (or Wings)

Continuing with the latest spice craze that I’ve been hit with, dinner was some really easy buffalo chicken drumsticks. Could use wings as well but I didn’t have any in the house nor did I feel like driving to the store to get some. So I went with drumsticks. Just as good.

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For 14 drumsticks, I used roughly 6 ounces of Frank’s Hot Sauce (original only – Buffalo Wings flavor is not paleo), 1/4 cup coconut oil, 1/2 teaspoon garlic powder and onion powder, and sprinkle of salt and pepper. Mixed all the ingredients in a bowl and poured the sauce on top of the chicken legs in the pyrex pan. Cook at 400 F for 30-35 minutes. I threw some extra sauce on last minute and didn’t spread my sauce evenly which is why it looks like that..sorry for the lack of photo appeal. But I promise it was real yummy. Goodbye yucky frozen buffalo wings.

Spicy Jalapeño Burgers

Not going to lie here, but last night I did have a cheat meal. Only because I had a groupon. And because it was my favorite pizza place, almost like the pizza I had in Florence. It was delicious at the time, especially the Nutella dessert s’mores pizza (amazing at the time..coming from me who hates marshmallows) but boy was my stomach not used to any of the gluten or sugar. It’s been almost a month and about an hour after the meal, I had the worst stomach ache. Haven’t gotten one like that in ages. Not worth the meal at all. Now I’ll have to be cautious of what I decide to “cheat” on. 

All that aside, I made probably one of the best homemade burgers I’ve ever had. I love and crave spice in almost every meal I eat (probably not the best thing for my body at all) so I decided to make a spicy chipotle burger.

Image(I apologize for this picture from the grill pan. After a long work day and an hour commute back, this burger couldn’t sit any longer on a plate for a photoshoot)

Ingredients:

  • 2 pounds grass fed ground beef
  • 1 jalapeño pepper, finely chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground garlic
  • 1/2 teaspoon roasted red pepper flakes
  • 1/4 onion, chopped
  • salt and pepper

Mix all the ingredients in a large mixing bowl. Recipe makes roughly 4 patties. Grill on outdoor grill or grill pan for 5-7 minutes each side, depending how you like your burger. I don’t like any red in mine at all so I let it sit a bit longer. 

 

 

Larabars Product Review

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Stacy at Larabar was kind enough to send me a few of the products to sample and review! Larabars are made from mostly dates and nuts. They are soy free, dairy free, and gluten free. I love these as a pre-yoga snack because it gives me the perfect amount of energy without making me feel bloated. They come in many different flavors, more than the four flavors that were sent – they can be found on the website here – http://www.larabar.com/products

As for a review of the product, my least favorite out of the ones sent to me was Lemon Bar. The lemon flavoring was added through natural lemon flavor and lemon juice concentrate. To me it wasn’t natural enough and had a dull lemon flavor – not the tangy and very distinct taste that you get when added to certain dishes. The lemon flavor also overpowered the dates, cashews, and almonds, which were the remaining ingredients of the bar. It just tasted like a mush of dates, cashews, and almonds that were lemon flavored. Not a fan of this.

Next was the apple pie. This was better, but not as good as expected since I LOVE everything apple. Although the apple flavoring is added through unsweetened apple, I felt like the apple flavoring wasn’t brought out enough. It was overshadowed by the other ingredients – raisins, almonds, walnuts, dates, and cinnamon. I would have loved it more if the apple flavor was more prominent.

The coconut cream pie was my favorite. Simple – dates, unsweetened coconut, almonds, cashews, and extra virgin coconut oil. I love the shredded coconut pieces in the bar because it gives the perfect amount of coconut flavor. The date and coconut flavors were also well balanced, which was something that lacked in the others.

Lastly, the cashew cookie was also one of my favorites. Just two ingredients – cashews and dates. Not much to it since it is just two ingredients mixed together, but the simplicity itself is part of what makes the greatness. 

I have to get around trying the other flavored ones..but be careful. There are several flavors containing peanuts – Peanut Butter Chocolate Chip, Peanut Butter & Jelly, which are not paleo.

Baked Paprika Chicken Breast

Why is it so dreadfully hot?!!!!! I cant take it anymore. This is the 5th? 6th? day straight above 90..it’s been so long I’ve lost count. I need some relief from this!!! WHERE IS WINTER? (Jk I don’t wish that…I take that back) 

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All complaints aisde, dinner was some baked chicken breast. In a small dish, mix some coconut oil, smoked paprika, garlic powder, and salt. Stir it into a pasta and then brush it onto the chicken breasts. Bake it for roughly 20-25 minutes at 350F, flipping once halfway. This reminded me of the Peri-Peri chicken dish I had in Portugal. It was a roasted chicken and on the side they provided a bottle of oil that was spicy – made of some sort of spices, not so sure what but must figure out soon to recreate.

Sundried Tomato Turkey Scotch Eggs & Giveaway Winner!

Scotch Eggs has been one of those dishes that has been a tradition in the household. My grandma makes the most delicious pork scotch eggs, with a sauce that I cannot begin to imagine. I remember the egg yolk so creamy with the ground pork mixture on top, drenched in the sauce, it makes me salivate just thinking about it. But I have not been able to relive those happy days ever since becoming paleo. Therefore I’ve had to start from scratch and rebuild a new recipe.

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Ingredients:

  • 2-2.5 pounds ground turkey
  • 10 eggs
  • 1/2 teaspoon ground garlic
  • 1 cup sundried tomatoes, chopped
  • 1/4 cup chopped fresh basil
  • salt and pepper

First boil 9 eggs. While boiling, start preparing the turkey mixture.

Preheat the oven to 375 F. In a large bowl, mix the remaining egg (whisked), salt and pepper, sundried tomatoes, basil, and ground ginger. I like to use my hands when mixing to make sure everything’s in there evenly mixed. Once the eggs are boiled, remove the egg shells and set aside. To cover the eggs, I scooped a handful of ground turkey and flattened it into a large patty. Then I set the egg in the middle and then wrapped the turkey mixture around to cover the egg. After all 9 are wrapped, I set the oven timer to 25 minutes and let it bake. I served it with a side of brussel sprouts since I did not have time to prepare a sauce. These would definitely go with any tomato sauce you prefer.

I intended to make this as a breakfast dish this morning. But seeing I work up late and did not feel like making a long breakfast, I decided to push this to dinner instead. That said, this is great for breakfast or dinner! Win win.

I really love the flavor of this, mainly from the sundried tomato in the turkey. This can certainly be used as a meatball recipe with all the flavor combinations.  I know I definitely will on those days I do not feel like boiling eggs beforehand. (Whatever less work I have to do to prepare dinner, count me in)

Also…the giveaway has ended. I have been contacted that the winner is Anne Marie! Congratulations! I have contacted you and you will receive your prize to sample the Bare Fruits product very shortly!!

Mango Lassi

Earlier this year, I was traveling around Europe when I had this AMAZING meal at an family-run Indian restaurant in Barcelona, Spain (you’re wondering good Indian in Spain? I thought the same thing too. But seriously, it was THE best Indian food I’ve ever had, even my friend with me who’s Indian said so as well – Swagatam is the restaurant’s name in case any of you are ever in Barcelona to check it out). So about that, at the restaurant I had an amazing mango lassi on the house from the owner who constantly made conversation with us and everyone else dining at the restaurant. All I can remember to this day about Barcelona is that mango lassi. Absolutely amazing, I had a second glass that night and even went back the day after for another meal. So craving that mango lassi ever since, I decided to make one today on this sweltering hot day.

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The color of this is a little off..maybe due to the lighting? But I promise you this was amazing. Even better due to the weather.

For a single serving (8 ounces or so):

  • 1 cup frozen mangos
  • 1/4 cup full fat coconut milk (from Whole Foods – Native Forest brand), but I actually used a bit less than 1/4 cup and diluted it with some water
  • 1/4 teaspoon ground cardamom

Mixed all the ingredients in my Blendtec blender and was good to go. Was reminiscing of my trip to Barcelona as I was enjoying my mango lassi. For sure will be making this many times throughout the summer for a nice cool down drink.

Coconut Flour Pancakes

Since the almond flour pancakes were so good, I figured coconut flour might be worth trying. I used this recipe here at Nourishing Days.

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Ingredients

  • 4 eggs, room temperature
  • 1 cup milk (raw cow’s or coconut both work)
  • 2 teaspoons vanilla extract
  • 1 tablespoon honey or a pinch of stevia
  • 1/2 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • coconut oil or butter for frying

Directions

  1. Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
  2. In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
  3. Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
  4. Serve hot with butter, coconut oil, honey, syrup, or fruit.

 

I halved the recipe for a single serving, but it was still too much for me since I made 8 small sized pancakes. The recipe I have to say is pretty good, it’s much lighter and fluffier than the almond ones I made several days ago. I topped it with some real maple syrup, which is perfect since the coconut flour absorbs it so quickly and well. 

Almond Flour Crusted Tilapia

I came across a similar recipe here a while back and ever since its been in the back of my mind.

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I did modify the recipe a little bit. I didn’t measure out anything exactly this time (sorry), my heads a little out of it from this fever/sore throat I’ve come down with. First, in a bowl whisk an egg, which the tilapia filet will be dipped in. Then, in a separate bowl, cover the tilapia in the flour mixture consisting of salt, pepper, almond meal/flour, and some garlic powder. Put it on a skillet with coconut oil and let it cook 4-5 minutes on each side or so. Garnished with some basil and squeezed some lemon juice for added flavor.

As for the side, I roasted some asparagus and brussel sprouts. So simple, yet SO good – drizzle some coconut oil, salt, and pepper on both the asparagus and brussel sprouts. Let it bake for 15 minutes or so (asparagus) and 30ish minutes for the brussel sprouts.