Tuesday, February 28, 2017

Paleo Horseradish Avocado Deviled Eggs

Paleo Horseradish Avocado Breakfast Deviled Eggs


First, yes, I still have and use my trusty old Tupperware deviled egg tray.  And I use it a lot!  I make these deviled eggs or a variation quite often so that my husband and I can have a quick breakfast to go.  I work from home some days so it's also nice to have these already made so I don't have to make breakfast.  Once my coffee is made, the laptop is on, and I can eat these with no cleanup either.  It's maximizing my work time.

The eggs in my photo aren't the prettiest looking and that's because they are just for us.  If I make them to bring to a party for appetizers I do them up nicely and use a pasty bag to squeeze out the filling to make them pretty :-)

On to the recipe!

Ingredients:

8 Jumbo Cage Free / local farm eggs

3 Tbls mustard (I use Kosciusko brand) and think it makes all the difference from using yellow mustard) but use whatever your favorite mustard is :-)

1 Tbls horseradish - (If you like hot horseradish, I found this awesome Homemade Hot Horseradish brand called "Kielbasy King" )

1 ripe avocado

1/2 lemon (juice)

1/4 tsp of sea salt
1/2 tsp of ground black pepper

Process:

Boil the eggs for about 10 minutes and then pour off the hot water.   Add cold water to the pan and let the eggs cool for a couple of minutes in order to make them easier to peel.  
Peel the shells off the eggs, slice the eggs in half and put the cooked yolks into a bowl.  Put your empty egg halves into a container of your choosing.  Combine the cooked egg yolks with the remaining ingredients, mix well, and add to the empty egg halves.

Notes:

  • I use the lemon juice for moisture and also so that it stops the browning process of the avocados.  
  • After much research about the great salt debate, I started using Sea salt.  Bottom line is that regular salt has been refined. Unrefined natural salt contains 80+ trace minerals and it's easy to imagine why that is better for us.  So, in order to reduce the use of processed foods it makes so much more sense to me to use any version of sea salt whether it be Himalayan, Celtic, whatever kind. 






Monday, February 20, 2017

Paleo Hamburger and Cauliflower Casserole

Paleo Hamburger and Cauliflower Casserole


Prep time: 30 minutes
Cook time: 1 hr
Serves: 4

Ingredients:

1 large head organic cauliflower
2 lbs ground grass-fed beef
1 tblsp olive oil (or coconut oil)
1 small onion (chopped)
2 cloves of garlic (minced)
1 teaspoon cumin
½ teaspoon Hawaiian Sea Salt
pepper to taste
1/2 teaspoon dried Pasta Sprinkle herb mix (basically any mix of oregano, parsley, thyme, etc.)  whatever you like
½ cup coconut milk (I used Native Forest, unsweetened Organic Coconut Milk, Full Fat)
2 eggs
1/4 cup sliced almonds

Directions:

Preheat the oven to 350 degrees.  
Blanch the cauliflower (al dente) and then remove it from heat, drain and set aside.  
Heat a frying pan to medium heat and add olive or coconut oil and sauté the onions and garlic (just a couple of minutes).  Add the ground beef and season liberally with salt and pepper, cumin, and oregano mix of herbs. Cook the beef and break up into small pieces with a spatula while cooking. When almost cooked through, remove the meat, onion, and garlic mixture and set aside. 
Beat the eggs and coconut milk together in a bowl. Add salt and pepper to taste.  
Break up the cauliflower into florets.  
In a casserole pan layer the meat mixture, then cauliflower, then beef mixture. Pour the egg mixture over the top and mix into the casserole. 
Sprinkle the top with the sliced almonds.  

Cover and bake for approximately 45 minutes.  Remove lid and bake for 15 minutes longer to brown the almonds. Remove and serve warm.  Yum!

Sunday, February 5, 2017

Paleo Spinach Balls

Paleo Spinach Balls

2 (10 oz. each) frozen spinach, drained and thawed
1 small yellow onion, minced
1 tsp oregano
1 tsp basil
3/4 cup coconut flour
¼ cup fine almond flour
½ cup coconut oil, melted
black pepper
1 – 2 teaspoons of Sea Salt
4 eggs

I found that thawing the spinach so that it still has some ice crystals in it is helpful in keeping the balls rolled together.  You don’t need to cool in the fridge that way and they hold their shape nicely when baked.  Don't drain the spinach too much either because the coconut flour will absorb the liquid.  Also note that the melted coconut oil may harden if you have not thawed the spinach fully. 
Mix all ingredients and roll little balls. 

Pre-heat the oven to 350F (180 C) and bake on a cookie (baking) sheet for about 30 mins.   Baking in a glass pan also helps to give them a nice browned bottom if you want to use that instead and bake for 20 mins first then check them.  If they still need some browning adjust accordingly.  Ten more minutes should be ok.