Bacon and Egg Morning Cups

Bacon and Egg Morning Cups

Printable Recipe

 

 

Well, hey there! How are you? Do you need an awesome breakfast, snack or super fast meal idea? You've come to the right place then because this one is loaded with delicious protein and carbs and is sure to keep your taste buds happy and belly full. I won't lie, I've seen photos on pinterest with something similar but have truly never looked at a recipe. Why? Because I wanted to make my very own and deliver it to you!

You're welcome.

So, it's pretty simple and you can make you own version with different meats, or leave the meat out if you don't have anything on hand. What I'm giving you is a recipe that makes exactly 12 morning cups and I will give you instructions on how to refrigerate/reheat and freeze/reheat. Again... you're welcome.

 

Top with avocado slices or salsa or both and enjoy a very delicious paleo and gluten free meal.

 

Ingredients:

(Recipe makes 12 regular sized muffin cups)

12 slices of bacon. I use the pre-cooked but use your paleo version if you like
6 whole eggs

1/2 cup liquid egg whites

1/4cup chopped turkey meat - I use deli meat so find a paleo version if you'd like *Sub any cooked/chopped meat if you prefer another over turkey*1/2 bell pepper, chopped. I like red, orange or yellow *Make it spicy with a jalapeno!*

1 cup chopped spinach
Salt and Pepper to taste

 

 

Directions:

Preheat oven to 400 degrees.
Line a regular sized muffin tin with precooked bacon. If you are going to use raw bacon, precook it in a skillet or in the oven until it is almost all the way cooked. It needs to be pliable enough to put in the muffin tin.
In a bowl, scramble the eggs and egg whites together with the salt and pepper. Add the remaining chopped ingredients and stir to combine.
Using 1/4cup measurement or an ice cream scoop (which is my preferred method), pour one scoop of the egg mixture into each cup. You may have a little left over in the bowl so make sure you put all of that goodness into a cup that may not have gotten enough.

 

Bake at 400 degrees for 25-30 minutes, or until the eggs have cooked entirely through. My cooking time is somewhere between 23-25 minutes so keep an eye on them.
These will puff up in the oven and then will deflate just a little bit so don't be too disappointed when they come out. It's suppose to happen this way.

When you refrigerate these and are ready to reheat, you can pop them into the microwave for a minute or back into a 400 degree oven for 10-15 minutes and they will be perfect.

For freezing, place on a plastic-wrap lined cookie sheet and freeze for about an hour then transfer to a freezer safe container. When ready to reheat, place the amount you want to serve on a cookie sheet and preheat the oven to 400 degrees. By the time your oven reaches temperature, it should have been given enough time to thaw out a little. Bake 25-30 minutes to reheat.
 

Serve and enjoy!
(This recipe was taken from my other blog The Girl Who Went Paleo)

Stuffed Bell Peppers

Stuffed Bell Peppers

Printable Recipe

 

I haven't posted a recipe on this blog in a while because I have been working hard on my other two websites (The Girl Who Went Paleo and Angela's Gluten-Free Bakery) and I've been super busy preparing for our local farmer's market that I sell my gluten-free baked goods at. Thanksgiving is also around the corner and I've had to mentally prepare for that.

Other things I'm thinking about lately is opening up a food truck business (Paleo and GF items only), writing an e-book, and selling to one of our local mom&pop shops.

Life is busy, isn't it? Phew!
 

Well, here's a delicious paleo and/or primal meal all in one. It has the carbs, proteins and fats all in one pretty little package. Now, this recipe does include cheese so if you don't eat cheese, leave it out. Just add some salt and pepper and you're good to go!

 

Ingredients:

Serves 2

2 green bell peppers

1/2 - 3/4 pounds ground meat. beef, chicken, turkey, sausage.. whatever you like

3/4cup crushed tomatoes

1/2cup onion, diced

1/4cup bell pepper, diced (see notes below)

S&P (salt and pepper) to taste

1/4cup cheese, shredded

 

 

Directions:

Preheat oven to 375 degrees and preheat a skillet over medium heat.
Slice off the tops of the bell peppers and reserve them for future use. Remove the seeds/ribs on the inside and discard. Using a knife, remove the stem from the tops of the bell peppers you just sliced and dice into bite sized pieces.

In a medium skillet, add the ground meat, onions and bell peppers and cook thoroughly (about 8-10 minutes) and season with salt and pepper. Drain the excess fat and place back in the skillet or clean bowl. Add the crushed tomatoes and stir thoroughly. Scoop the mixture into the bell peppers and top with cheese.

 

In an oven-safe dish, add a tiny bit of water - about 1/4 cup - and place the bell peppers inside and then bake about 40-45 minutes until the peppers have softened.

 

*Tip* If you want to make a lot of these and freeze them, make it all the way up to where you stuff the peppers then freeze them. When you want to bake these, transfer to an oven-safe dish and immediately bake. Do not defrost these. Baking times will be longer since it's frozen.

 

Eat and enjoy!



Paleo Breakfast Scramble

Paleo Breakfast Scramble

Printable Recipe

 

 

Who gets tired of eating the same thing every single breakfast? I know I do and I just had to mix it up this week. I started by cleaning out my fridge. Anything that needed to be consumed that day was going into my breakfast. It's a fun way to reinvent breakfast and use leftovers from previous meals.

 

Here's what I did for this super fast and tasty breakfast.

 

Ingredients:Serves 1

1 small handful diced red potatoes

5-6 broccoli heads, diced

1 small bell pepper or any pepper of choice

7-8 slices of turkey meat

2 eggs

S&P (salt and pepper) to taste

1tsp cooking oil of choice, I prefer olive oil here

 

Directions:

In a skillet, heat up the oil on medium heat and add the diced vegetables. Saute until warmed through and add the turkey meat and cook until slightly browned. Next, add the eggs and scramble in the pan with the vegetables and turkey and cook thoroughly. Add salt and pepper and eat!



Paleo and Holistic Cold Remedy

Paleo and Holistic Cold Remedy

 

"Let food be thy medicine, and thy medicine be food." - Hippocrates

 

My kids have been sick a lot this year with colds and ear infections. I'm not a fan of sickness (but who is?) and hate it when my kids get sick. I hate it even more when two of them are sick.. and I hate it even more if they get sick and then heal and then I get sick. HATE IT!

I was on a quest for finding a holistic and paleo cold remedy and luckily, I had the mixture right inside my pantry. Fresh, local honey and ground cinnamon. I usually find anything I want to make on pinterest. Everyone said it worked so I tried it early this year when the kids got sick. My throat started feeling scratchy and my lower back started to ache - which for me is the ultimate sign of sickness coming on.

I took the specified concoction and I was surprised that it worked. It warded off the cold and I only had a few aches the first day and I was more tired than usual on the second day and by the third day, I felt normal again. No cold! 

 

So, how does honey and cinnamon work to heal you? Well, let's take a look at the two elements.

First, honey is the only food in the world that will not spoil. Did you know that? I didn't until recently and thought, "wow.. those bees sure do know what they're doing!"
Second, honey is an antimicrobial, which means that it kills microorganisms that carry disease. In other words, it will feast on the germs and kill them before they spread into your body.

And how about the cinnamon? What does that do internally?

Cinnamon treats antiviral infections. Research has shown that it is an antiviral remedy which will kill the cold and flu virus internally.

We put the antiviral (cold fighter) and the antimicrobial (germ fighter) together and the most precious sickness fighter you can imagine has been created.

 

I've tried this twice this year and the benefits are amazing. I am proof that this does work and will continue reaching into my pantry instead of a medicine cabinet from now on. If you look for naturally safe solutions, you will find it. Just keep looking and digging and experimenting.

Cold Remedy Ingredients:

Makes 3 servings (take 3 times a day)
1Tbsp local, raw honey
3/4tsp ground cinnamon

 

Directions:

Stir the honey and cinnamon together in a small container and take 1tsp 3x's daily until all cold/flu symptoms are gone.

 

I mixed up several days worth of this mixture and gladly ate all of it.

I am not a medical professional. This is my own assessment and I will not be held for any misuse of this remedy.
 

Please let me know if you try this and how you like the results!

~Angela

 

Paleo Mayo-Baked Chicken

Paleo Mayo Baked Chicken

 

I'm a big fan of baked chicken when it's cooked right and not dry; which has been what my past baked chicken dishes have been. It's so sad when a great piece of chicken turns out dry. You miserably eat it and regret all the time you put into prepping it.

Thankfully, I made my own concoction of a delicious and simple mixture to spoon on top of chicken then bake it off. It was honestly as simple as putting a few ingredients in a bowl, stirring to combine, spreading on top of the chicken and baking. That's my idea of cooking right there.

Check out my recipe here at The Girl Who Went Paleo: Paleo Chicken. MMM!

 

Perfect Paleo Red Potatoes, Two Ways

Perfect Red Potatoes, Two Ways
Find this recipe at my Paleo blog: The Girl Who Went Paleo

 

 

There are a lot of people who don't eat white potatoes because it may be a problem for them with the starch and glucose and what-not. There's a long post about potatoes here that you can read if you'd like. It's from Mark's Daily Apple and I happen to like some of the stuff he's written. Although he's primal, it seems that he agrees that a large part of our population can not internally handle tubers (potatoes).

I love potatoes and we eat red potatoes about twice a week. I can handle it and it seems that my boys handle it well, too. Only time will tell for them as they're little ones but when they get older, they can decide to continue eating potatoes or eliminate them from their diet.

So, for any of you red-potato-eating-folks, here's a double whammy recipe for you:
1) Baked red potatoes

and

2) Skillet fried red potatoes

 

Paleo Baked Red Potatoes:
Printable Recipe
One small bag of red potatoes washed and cut into quarters

Salt and pepper to taste, approximately 1tsp salt and 1/2tsp pepper
2Tbsp olive oil, or oil of choice
1Tbsp fresh rosemary, minced
1Tbsp fresh parsley, minced

 

Directions:
Preheat oven to 400degrees.
Wash and cut red potatoes into quarters and place on a baking sheet. Coat generously with oil of choice and sprinkle with salt and pepper. Bake approximately (according to the size of the cut pieces) 25-35 minutes flipping the potatoes once half-way through the baking process.
When finished, sprinkle with rosemary and parsley and eat these delicious potatoes.

 

Paleo Pan-Fried Red Potatoes
Printable Recipe

Use remaining ingredients from the above recipe, which are the cooked red potatoes. In a cast iron skillet, heat 2Tbsp olive oil (or bacon fat, or any fat of choice) until the pan starts steaming. When it's hot, place the potatoes in the skillet and cook 15-20 minutes until browned on all sides. Stir and flip potatoes every minute or so. Keep your eye on this as it could burn easily.

Sprinkle with fresh herbs such as rosemary, thyme or parsley. Eat with whatever condiment of choice you'd like (we prefer ketchup!) or sprinkle with cheese and melt then add some chili or sour cream. Yummy in my tummy!

The first recipe is great for a lunch or dinner while the second recipe is great for breakfast, lunch or dinner. Please enjoy and let me know how you like these two recipes.

Eat and Enjoy!

Paleo Pumpkin Breakfast Cookies

Paleo Pumpkin Breakfast Cookies

 

On my new paleo blog, The Girl Who Went Paleo, I posted a paleo creation for pumpkin breakfast cookies. The texture is chewy and the cookie is hearty. It's great for a quick grab-n-go snack and wonderful for the kids.

Check out the recipe here, and let me know what you think!

 

 

 

Enjoy!



Paleo Meatloaf

Paleo Meatloaf, Electric Ignition Style

 

Photo Courtesty: Electric Ignition

Christina, over at Electric Ignition, made an awesome looking meatloaf with bacon.

Uhh, #1. I LOVE MEATLOAF!
#2. I LOVE BACON!
#3. I love how easy this recipe is.

Since I'm related to this fine lady, I know how important it is for her (and me) to make recipes that are quick, easy, and kid-approved. And apparently, her kids (twins) loved it. They scarfed it down and enjoyed every bite of it.

I'd love to give you the recipe here, but I want you to stop by her page and say hello! Check out her recipe and enjoy eating it. Then come back and tell her how tasty it was.. come tell me too :)

Photo Courtesy: Electric Ignition

Meatza

Meatza

Printable Recipe

So, I know everyone is doing their own meatza lately and I thought I'd jump on the band wagon and see how good this really was. A meatza is a dough-less pizza.. no pizza dough with the right ingredients = paleo pizza. It's really good and I don't ever miss the yeasty pizza dough.

If you want a protein packed, good-carb packed, super easy and quick meal, give this one a try. You can use ground chicken, turkey, lamb, veal, hambuger.. any type of ground meat and you're good to go.

Ingredients:
Serves Two 1/2lb. patties, or Four 1/4lb. patties

1lb. ground meat - I chose hambuger meat for mine

1/4tsp salt

1/4tsp black pepper

1/4tsp oregano

1/4tsp garlic powder

1/2cup crushed tomatoes (or any clean marana sauce/pasta sauce)

cheese - if you eat cheese

1/4cup sliced onions

1/2cup cooked spinach

Directions:

Preheat oven to 400degrees.
In a bowl, mix all of the spices together with the ground meat and place on baking sheet into desired shape. Bake at 400 degrees for 10 minutes. Drain as much grease as you can. Next, add your toppings.. What I did was add the crushed tomatoes, onions and sauteed spinach*.
*Heat 1/4cup water in a pan on the stove, add 2-3 large handfuls of spinach and wilt, approximately 2-3 minutes.*
Bake additional 10 minutes or until cooked through.
If you consume cheese, add the tomato sauce of choice and add cheese. If you'd like, you can bake for 10 minutes then broil on low for a few minutes until lightly browned.

There's so many combinations of meatza you can do, so add whatever topping you like to eat. Olives, peppers, tomatoes, onions. Make this meatza yours. Own it. Eat it!

Eat and Enjoy your lovely paleo meatza!

Watermelon Drink

Watermelon Drink

Printable Recipe

I love watermelon. I love the smell of it; I love the taste of it and I love how pretty they are when they're growing on the vine. I love artificial watermelon candy, too, and anytime it's sitting around, I'll eat it.. paleo or not!

I watched a documentary about the immune system one night and the guy said that watermelon is a great cleanser so I thought I'd give it a try. It also contains cancer fighters, proteins, healthy fats, potassium, minerals and the list goes on and on. Check out this website for truly amazing information about what a watermelon can do for you, then come back here and make this drink because it's so good!

Ingredients:

For a single serving
1 - 1 1/2 cups chopped watermelon

squeeze of half a lime (optional)

Directions:

Place the chopped watermelon and lime juice in a blender or food processor and blend until smooth. I do not recommend a juicer because it doesn't provide the pulp/fiber/nutrients that you should consume so please use a blender or food processor.

I like to use fresh lime juice when I have it because it kicks the flavor up a notch but if you don't have it, don't worry about it. If you like salted watermelon, dip the rim of your glass in water or lime juice and then dip into some Celtic sea salt then pour the watermelon juice in and enjoy!

Nothing beats a hot summer day by eating healthy and drinking something so delicious. I hope you enjoy the benefits you're receiving by drinking watermelon juice!

Tip: I chop all of my watermelon into bite-size pieces before it's refrigerated. Once the kids are bored with it and I have some left over, I will freeze it on a single layer of parchment paper on a cookie sheet. Once it's frozen, I place it in a freezer bag so I can enjoy watermelon juice any time of the year.

Be healthy, live paleo or primal and enjoy!

Ru's Paleo Muffins

Ru's Paleo Muffins

Printable Recipe

What's a "Ru", you ask? It's me! My middle name is Ruth and my sister hated calling me Angela so she tried "Angie" and mom hated that so she started calling me "Ruthie." Yah, I was that girl. That girl was super skinny, wore braces and had stringy dirty-blonde hair. "Ruthie" wasn't a good image for me and I'm thankful it was changed to "Ru" when we started playing softball for our church leage .. back in 'Nam. Now only my closest friends call me Ru and it's very strange hearing "Angela" because it's hardly used.. unless you're a telemarketer!

Anywho, I made the muffins on a whim the other day praying they'd turn out and they did! After a year or so of following recipes someone else has created, I've also been creative and made several of my own. Cooking is an art, and once you have the basics, you can go anywhere with food! I hope you try these Ru Muffins; and if you do, please let me know!

*These are grain free, dairy free and egg free!

Ingredients:

Makes 6 muffins

1/2cup almond meal/flour

1/4cup almond butter

pinch of salt

1/8tsp baking powder

1/2tsp vanilla

1/4cup chocolate chips

1Tbsp pure maple syrup

1Tbsp coconut milk, or water (aka H2O)

Directions:

Preheat oven to 350 degrees.

In a food processor, add the almond meal and pulse. If you have almond flour, skip this step. Add everything in except the chocolate chips and pulse until combined. Add in the chocolate chips and fold in by hand.
Spray a muffin tin and add batter about 1/3 of the way, making sure there's enough left to make 6 muffins, or go crazy and fill 'er up. You're eating these, so do what you want with them :)
Bake approximately 10-13 minutes or until cooked through.

Cook about 2 minutes in the pan then make sure you cool on a cooling rack or the bottoms/sides will get mushy.

If you're going to store these, do so in an airtight container and refrigerate. These are best eaten on the day they're made but if you need to, refrigerate and pop them in the microwave for 5 seconds to reheat when ready to eat.

Eat and enjoy!

Paleo Chocolate Chip Cookies

Paleo Chocolate Chip Cookies

Printable Recipe

I was craving something sweet without it being unhealthy for me so I was google-ing my hands off trying to find a good cookie recipe. There are a ton of paleo cookies out there, but the pictures don't even look appetizing, so I click some more only to find crumbly looking pieces of "food" until I found one at Elana's Pantry. I do admit, hers still didn't look like a typical cookie, but when you remove wheat flour and add almond flour, it tends to be a different look and texture altogether.

I made two batches and found that if you pulse your almond meal (Because I buy Bob's Red Mill "meal/flour"), it becomes more fine in texture and it's less crumbly. If you don't have anywhere local to buy fine almond flour, just pulse it in the food processor or blender and you'll be set to have a good 'wanna-be' cookie.

My second batch, by far, was the best paleo cookie I've ever attempted and although I tweaked Elana's recipe to what I have on hand, it was paleo and pretty good and I didn't feel like a fatty for eating 5 at a time.

These have a tendency of melting in your mouth, so enjoy with a cup of coffee and a loved one and dive into a healthier version of chocolate chip cookies!

Ingredients:

Serves 10-15 teaspoonful cookies

2cups almond flour, finely ground if you have almond meal

1/4tsp sea salt

1/2tsp baking soda

1/4cup coconut oil, do not melt it. Keep it in its hardened stage.

1Tbsp honey or pure maple syrup

1tsp vanilla extract

1 handful of chocolate chip mini's or dark chocolate chips

Directions:

Preheat oven to 350 degrees.

If you have almond meal, pulse it to make the texture more fine and then add everything else into the food processor combine thoroughly; adding the chocolate chips by hand. On a parchment-lined cookie sheet, add 1teaspoon-full sized cookie balls and lightly press down. Bake at 350 for 6-8 minutes and cool on the cookie sheet at least 10 minutes before transferring to a cooling rack or else the cookies will fall apart and crumble. These won't last too long, but if they do, store in an airtight container up to 3 days.

If you want to bake these another day, make your individual portions and place on a parchment-paper lined cookie sheet (covered with tin foil or plastic wrap) and refrigerate up to 2 days or freeze, uncovered for 1 hour then transfer to an airtight freezer bag. When ready to bake, remove from refrigerator for 15 minutes then bake as suggested above. When ready to bake, remove from freezer and wait 1 hour to thaw and bake as suggested above.

These are so great because you can freely share these with your friends and family and not have one ounce of guilt!

Serve and enjoy! 

Vegetarian Lasagna, Primal or Paleo

Vegetarian Lasagna

Printable Recipe

My mother recently gave me two of her eggplants she was growing in her garden and I was really excited to try it. I am not the eggplant type but I told myself that I was going to make something good from this free gift! And guess what? It took 5 minutes to prepare, 20 minutes to bake and 1.5 meals to devour. I have no clue what goes into a typical vegetarian lasagna so if this isn't what you're expecting, you'll need to find another recipe. If this is something you think you'd like, give it a try. Truly easy to make and very delicious!

Don't these beauties look like squids? So cute!

*Note: If you are paleo, omit the cheese in this recipe. If you are primal and can tolerate cheese, add as much as you'd like. The quantity can be adjusted to what you'd like to make. I made a small pan of it so double for an 8x8 pan or triple the recipe for a 9x13.

Ingredients:

1cup sliced eggplant

1cup squash or zucchini

1/3cup shredded cheese

1/2-2/3cup spaghetti sauce

salt and pepper to taste

Directions:

Preheat oven to 375degrees.

Grease a baking dish with butter or oil and place 1/2 of the spaghetti sauce on the bottom and spread to cover. Next, place one layer of eggplant and then one layer of squash and then 1/2 of the shredded cheese.

Repeat with spaghetti sauce, veggies, and cheese. In between each layer, add salt and pepper to taste.

Bake for 15-20 minutes until bubbly and veggies have softened. Broil on low for 5 minutes if you'd like the cheese to brown up. Be careful not to burn the top layer.

Serve when cool enough.

Who says eating healthy has to be tasteless and boring? Not me!! All of this tasted amazing!

Eat and enjoy!