Sausage Crusted Egg Quiche

Sausage Crusted Egg Quiche

 

1lb. ground sausage of your choice

10 organic cage-free eggs

steamed/sautéed vegetables of your choice

olive oil spray

 

Preheat your oven to 350 degrees.  Form the sausage into the pie dish, along the bottom and sides evenly, like a crust.  Bake for about 15 minutes until the sausage is no longer pink.  Drain the excess grease from pie dish.  Once the sausage crust is cool, top it with your choice of steamed or sautéed vegetables.  I used broccoli, carrots, tomatoes, and mushrooms.  Increase your oven temperature to 375 degrees.  In a separate mixing bowl, whisk 10 eggs.  Spray the sides of your pie dish so that your eggs do not stick.  Pour the whisked eggs on top of the vegetables and bake at 375 degrees for approximately 40 minutes, or until a knife inserted into the center comes out clean. 

 

 

Paleo Wraps review

As promised, here is my Paleo Wraps review.  I purchased this package at Naturally Yours food store in Winchester, VA for $10.80.  I have to say I am slightly disappointed in the quality of the wraps, though I believe they might not have been fresh.  I have a friend that purchased these through www.julianbakery.com and loved them.  She said hers were pliable and stayed together.  Mine were brittle and crumbled when rolled.  I plan to order these online and hope for a better outcome.  Here are the nutrition facts for each roll....

 

Nutrition Facts
Serving Size	1 Wrap (14g)
Servings Per Pack	7
Amount Per Serving
Calories 70	Calories from Fat 45
% Daily Value
Total Fat 5g	8%
Saturated Fat 4.5g	22%
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 10mg	1%
Potassium 290mg	8%
Total Carbohydrate 6g (4 Digestible Carb)	2%
Dietary Fiber 2g	8%
Net Carbs 4g (Fiber Minus Carbohydrates)	0%
Soluble Fiber 1g
Sugars 3g
Protein 1g
Vitamin A 0%	Vitamin C 0%
Iron 2%	Calcium 2%
**Percent Daily Values are based on a 2,000-calorie a day diet. Your daily values may be higher or lower depending on your calorie needs.

 

 

 

Baked GF Spring Rolls

Baked GF Spring Rolls

 

1 package rice flour spring rolls (approximately 15-17 sheets)

1 lb. all natural sausage, sage flavored

2 tsp. ground ginger

1 package shredded carrots

3 fresh organic green onions

gluten free soy sauce

 

Preheat your oven to 425 degrees.  On your stovetop, cook the sausage over medium heat in a skillet, chopping it finely as it cooks.  Once cooked, drain it onto paper towels and sprinkle evenly with the ground ginger.  Wet a tea towel and lay flat onto your countertop.  Submerge 1 spring roll sheet into cold water in a 8x8 dish for 20 seconds.  This will soften it.  Lay onto the wet tea towel.  In the middle of the roll, drop 2 spoonfuls of sausage, 1 handful of carrots, and a few chopped green onions.  Splash with soy sauce.  Fold each roll, envelope-style, and roll, tucking the end underneath.  Place onto a cookie sheet, lined with parchment paper.  Repeat with the remaining rolls.  Spray each roll with olive oil and bake for 13 minutes.  Turn each roll and bake for another 5 minutes.  This would pair greatly with my stir fry and cauliflower rice meal!

 

 

 

Chicken Marsala

Chicken Marsala

 

6 thinly sliced chicken breasts

1 pkg. 8 oz. sliced mushrooms

1/2 cup white wine

1 tsp. minced garlic

1 tsp. marjoram leaves

1 tsp. minced onions

1/2 tsp. coarse ground black pepper

1 tsp. basic leaves

1 tsp. parsley

2 tbsp. Earth Balance butter substitute

 

In a large skillet, heat butter on medium-high heat.  Cook the chicken breasts 4 minutes on each side or until golden brown.  Remove from skillet and keep warm in a glass baking dish.  Saute mushrooms in the skillet and cook until tender.  Pour white wine over mushrooms and add spices, except for parsley.  Bring to a boil, then reduce heat to a simmer.  Pour mushroom mixture over chicken.  Bake in the glass baking dish for 15-20 minutes.  Garnish with parsley prior to serving.

Apple Bacon Turkey Burger with Sauteed Spinach

Apple Bacon Turkey Burger with Sauteed Spinach

 

1lb. lean ground turkey

1lb. uncured, nitrate-free bacon

1/2 onion, chopped

1/2 medium apple, finely chopped

1 egg, beaten

2 tsp. garlic salt

2 Tb. apple cider vinegar

2 6oz. bags of baby spinach

 

In a medium skillet, fry bacon until crispy.  Meanwhile, chop 1/2 of an onion and divide into two piles on your cutting board.  Half will be used for the spinach and half for the burgers.  Chop 1/2 of the apple.  Munch on the remaining apple while you're cooking! Once the bacon is fully cooked, remove from the skillet and allow to drain and cool on paper towels.  Pour half of the bacon grease and drippings into another large skillet and set aside.  This will be used to cook the spinach.  In the medium skillet, sauté the chopped onion, apple, and 1 tsp. garlic salt until soft.  Drain this mixture with a slotted spoon and transfer to a mixing bowl to cool.  While this is cooling, finely chop 4 slices of the bacon.  Add the beaten egg to the apple mixture, ground turkey, and chopped bacon.  Mix together until well incorporated.  Fry the burgers in the medium skillet, adding olive oil if necessary to keep them from sticking.  Cover and cook 6 minutes on each side, or until done. 

 

Meanwhile, in the large skillet, sauté the remaining chopped onion and 1 tsp. garlic powder until soft.  Finely chop another 4 slices of the bacon and add to the skillet.  (Save the remaining bacon slices for breakfast tomorrow!).  Add the apple cider vinegar and spinach leaves and cook 3-4 minutes until wilted.  Serve your delicious burgers over the sautéed spinach and enjoy! 

 

GF Chocolate Chip Cookies

Gluten Free Chocolate Chip Cookies   *not Paleo

 

2 cups GF all-purpose flour
1 1/2tsp. baking soda
1 1/2 cups Earth Balance butter substitute, softened
1 cup organic coconut sugar
2 boxes Jello instant vanilla pudding, serves 4
1 1/2tsp. gluten free vanilla extract
3 cage free organic eggs
1 pkg. semi-sweet chocolate chips

 

Preheat oven to 375 degrees.  Combine softened butter, sugar, pudding powder, and vanilla.  Beat with mixer until smooth and creamy.  Beat in eggs, one at a time.  Gradually stir in baking soda and flour.  Stir in chocolate chips.  Drop by teaspoonful onto ungreased baking sheet.  I used a cookie scoop to make my uniform and also lined my baking sheet with aluminum foil for easy clean-up.  Bake at 375 degrees for 11-12 minutes.  It's best to refrigerate dough between batches. Allow to cool for a few minutes before transferring off of baking sheet. 

 

* Everything I searched online said the Jello instant vanilla pudding was gluten free.  It is not actually labeled on the box, so if following a strict diet (i.e. Celiac disease), please consult your physician. 
 

Chocolate Almond Bark

Chocolate Almond Bark

 

2 10oz. bags of Enjoy Life semi-sweet chocolate chunks

(This is soy, dairy, gluten & nut free.  It's sweetened with cane juice & is certified non-GMO!)

 

1/4 cup all-natural almond butter

4 tablespoons olive oil

a handful of almonds, lightly salted with sea salt

 

In a saucepan or double-broiler, melt chocolate, one bag at a time.  Mix in 2 tablespoons of olive oil.  In a separate saucepan, melt almond butter with 2 tablespoons of olive oil.  Meanwhile, place the handful of almonds into a ziplock bag.  Seal and hit with a hammer to crunch 'em up.  This helps relieve stress after a long day at work!  Line a baking sheet with parchment paper.  Pour melted chocolate onto paper, spreading until it's approximately 1/4 inch thick.  Drizzle melted almond butter on top, in a fancy design to impress your friends.  Sprinkle crushed almonds on top and place in refrigerator until cooled.  Break apart into bark and serve to your holiday guests!  Or wrap it up in a tin as a gift! 

 

Roasted Broccoli

 

Preheat oven to 400 degrees.  Cut one head of fresh broccoli from the stem and wash.  Cut into florets and pat dry.  This is key!  Place in a bowl and drizzle with olive oil.  About 3 tablespoons should be fine.  Toss with garlic salt and cracked black pepper to taste.  Spread onto baking sheet lined with aluminum foil.  Roast for 10-13 minutes until edges are brown and crispy.  This is so delicious and addicting! 

 

Taco Salad

Taco Salad

 

1lb. grass-fed ground beef

1 packet Old El Paso low sodium natural spices taco seasoning

3/4 cup water

1 head lettuce

a handful of grape tomatoes, sliced

a handful of shredded mild cheddar cheese (omit if following strictly Paleo)

all natural roasted tomato salsa (I used Wholly brand)

 

In a large skillet, brown ground beef until cooked.  Drain.  Add taco seasoning packet and water to beef in skillet.  Reduce heat to low and cook until warm.  On a plate, create a bed of lettuce.  Spoon beef mixture into lettuce.  Top with sliced tomatoes, shredded cheese (if you are willing to cheat from strict Paleo), and salsa to taste. 

 

 

 

Twice Baked Acorn Squash

Twice Baked Acorn Squash

 

Acorn Squash, cut length-wise

4 Tbs. organic coconut sugar

2 tsp. cinnamon

2 Tbs. Earth Balance butter substitute

 

Preheat your oven to 400 degrees.  Spray the two halves of the acorn squash with olive oil.  Sprinkle with 2 Tbs. coconut sugar and bake for one hour in a casserole dish with 1 inch of water, the same way you would bake a spaghetti squash.  Once removed from the oven and cooled for 10 minutes, scrap and mush the squash to a mashed consistency in a separate bowl.  Mix with butter, cinnamon, and remaining coconut sugar.  Return the mixture to the squash shell and bake for another 10 minutes, until well heated.  Serve with a dollop of butter. 

 

Stuffed Cabbage Rolls

Stuffed Cabbage Rolls

 

1 head of cabbage

1lb. all natural pork sausage, sage flavored

1lb. grassfed ground beef

1/2 onion, diced

1 green pepper, diced

1 15oz. can tomato paste

1/4 cup coconut milk

1 15oz. can all natural diced tomatoes

chili powder, salt, and pepper to taste

 

Preheat oven to 350 degrees.  Wash your cabbage head and cut off the bottom.  Boil the whole head in a pot of water for 15 minutes, until the leaves are a pretty green color.  Remove from water and let rest.  In a skillet, saute the diced green pepper and onion in butter substitute or olive oil until tender.  Add the ground beef and sausage, breaking it up with the spatula as it browns.  Once fully cooked, add the tomato paste and coconut milk to the skillet.  Peel each leaf from the cabbage head and stuff with 1-2 spoonful of the meat mixture.  Roll, fold, and tuck each leaf and place in glass casserole dish.  Repeat until the dish is full or you run out of the meat mixture, whichever comes first! Blend the can of diced tomatoes in a food processor until liquid.  Pour this onto the cabbage rolls, sprinkle with chili powder/salt/pepper to taste and bake for 40-45 minutes. 

 

Baked Cube Steak with Vegan Mushroom Gravy

Baked Cube Steak with Vegan Mushroom Gravy

 

Quantity desired of cube steaks to feed your crew; I used 6

Vegan Mushroom Gravy (see separate recipe)

 

In an electric skillet, brown the thawed cube steak.  Prepare the Vegan Mushroom Gravy according to its separate recipe.  (I prepared mine to be the chunky version.)  Add gravy to electric skillet and cook steaks in gravy on low for 4-6 hours.  This will make the meat so tender and delicious!  Also note, I left the meat drippings in the skillet, while I stirred in the gravy, for added flavor. 

 

Vegan Mushroom Gravy

Vegan Mushroom Gravy

 

1 head of cauliflower

1/2 sweet onion, chopped

16oz. sliced fresh mushrooms

1/2 cup organic coconut milk

salt and pepper to taste

 

Clean cauliflower and cut into florets.  Boil water in saucepan and cook cauliflower florets until tender.  In the meantime, chop and sauté onion and fresh mushrooms in either Earth Balance butter substitute or olive oil, whichever you prefer.  Once cauliflower has cooked, drain from water and blend in a food processor with coconut milk until creamy.  Add sautéd onion and mushrooms to processor and blend again.  You may have to add more coconut milk, depending on the thickness of your desired gravy.  Salt and pepper to taste! I added a few sautéd onion and mushrooms at the end to make my gravy chunky. 

 

Vegan Chocolate Ice Cream

Vegan Chocolate Ice Cream

 

Peel 2 ripened bananas.  Wrap in Press & Seal saran wrap and freeze in Ziploc gallon-sized bag.  To your blender (or in my case, my Magic Bullet), add the already frozen bananas, 1 cup of almond milk, 2 tsp. Hershey's unsweetened cocoa powder, and 1 tsp. all natural, gluten-free vanilla extract.  Blend until creamy and smooth.  Add more almond milk to enjoy as a milkshake or less almond milk to enjoy with a spoon! Note:  this recipe is only 300 calories and approximately 3 grams of fat!

 

Napa Chicken

Napa Chicken

 

3-4 boneless, skinless chicken breasts

1 jar marinated artichoke hearts

cherry tomatoes, sliced

sliced mushrooms

1 cup white wine

1 tsp. garlic powder

1 Tbs. parsley

2 tsp. green onion, chopped

2 Tbs. Earth Balance butter substitute

 

Preheat oven to 400 degrees.  Bake the chicken breasts according to their size.  Start by melting butter in medium skillet.  Saute mushrooms.  Drain marinated artichoke hearts and add to pan.  Slice the cherry tomatoes and add as well.  Saute until tender.  Add white wine and spices.  Cook at a slight boil for 10 minutes until wine begins to reduce.  Butterfly slice the chicken breasts and serve with reduction on top.  

 

Herb-roasted Turkey Breast

 

Herb-roasted Turkey Breast

 

1 boneless all natural turkey breast

3 T. olive oil

1 T. thyme

1/4 tsp. rosemary

1 T. parsley

1/4 tsp. sage

1 tsp. garlic powder

1 cup white wine

baby carrots

 

Preheat your oven to 350 degrees.  For this recipe, I used my Le Creuset cast iron pot.  Line the bottom of the pot with baby carrots and white wine.  As luck would have it, I was out of white wine.  So I compromised with 1 bottle of Redd's Apple Ale, which worked just fine! Blend your herbs (either dried or fresh) in a food processor or in my case, my Magic Bullet.  Mix this with the olive oil to make a paste.  Coat the turkey breast, making sure to keep the twine intact around the breast.  This will keep it together while cooking.  Bake at 350 degrees until done.  Read your turkey label to adjust cooking times based on the poundage of the bird.  After baking, cut the twine with scissors, slice, and arrange on platter to impress your dinner guests!

 

 

Sweet & Spicy Bacon-wrapped Chicken

 

Sweet & Spicy Bacon-wrapped Chicken

 

The quantity and quality of chicken you desire is up to you.  For my recipe, I used 8 organic, hormone and cage-free boneless, skinless chicken thighs.

1lb. nitrate and preservative-free sliced bacon

10 oz. can all natural diced tomatoes with mild green chilies

6 oz. all natural tomato paste 

1/4 cup apple cider vinegar

2 T. dehydrated onion flakes

2 tsp. garlic powder

1 tsp. paprika

1/2 cup 100% pure maple syrup

honey to taste

 

Preheat oven to 375 degrees.  Spray your 9x11" glass casserole dish with olive oil.  Mix together in a bowl, diced tomatoes, tomato paste, apple cider vinegar, onion flakes, garlic powder, paprika, and pure maple syrup.  Whisk until well blended.  Wrap each chicken thigh (or breast) with 1-2 slices of bacon, folding bacon ends under chicken and place in casserole dish.  Repeat until all of your chicken is tucked into the dish.  Drizzle the desired amount of honey on top of bacon-wrapped chicken.  Pour mixed sauce over the chicken.  I also added 1/2 cup of water to the bottom of the dish in order to keep chicken moist while baking.  Bake uncovered for 1 hour, depending on the thickness of your chicken, or until bacon is crispy. 



 

 

Egg cups

Egg cups

 

Spray muffin tin cups with olive oil.  Line each cup with a slice of raw bacon.  You can also place an already cooked sausage patty in the bottom of the cup.  Whisk one cage-free, organic egg in a measuring bowl and pour into the muffin tin.  Each muffin cup will hold exactly one egg.  It's magic!  Bake at 350 degrees for approximately 15 minutes, a few minutes longer if you don't want the center of the egg runny.  These are awesome to prepare ahead of time and reheat for breakfast!

 

 

Seasoned Pork Butt Steaks

Seasoned Pork Butt Steaks

 

Pork butt steaks
Seasoning

 

Heat olive or coconut oil in electric skillet to 250 degrees. Fry pork butt steaks in seasoning. Pretty simple, huh?

 

This recipe will not have exact seasoning measurements, but for my steaks, I used a blend of thyme, oregano, salt, black pepper, mustard powder, sage, & garlic powder.

 

Grab and Go Snacks

Grab and Go Snacks

 

I usually get asked what to pack in a lunchbox or what to grab on the go.  Here are a few of our favorites... 

 

Musselman's All-Natural Unsweetened Applesauce

Guess what the ingredients are?  Apples!  We love Musselman's and as alumni, hold it dear to our hearts.  This typically is my daily 'dessert' after lunch. 

 

StarKist Tuna

 

My husband especially loves the pouches.  No draining necessary!  And just enough tuna for a 3:00pm snack to stave off hunger until dinner.  Eat directly from the pouch with a fork.  No bowl required!

 

Sunmaid Raisins

 

Made from grapes and sunshine! Perfect to stash in your purse for hunger emergencies.

 

Larabar

 

With a base of dates, these yummy bars are gluten-free, dairy-free, soy-free, non-GMO, vegan, and kosher.  Our favorite flavors are apple pie, lemon bar, peanut butter chocolate chip, peanut butter cookie, cherry, and cashew cookie.  Stock up at Martin's when they're on sale for $1.00 each! They're soooo worth it!