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 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!

 

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

Blueberry Sauce

Blueberry Sauce

Printable Recipe

My husband and kids are in love with pancakes whether it has chocolate chips inside or some sort of liquid topping such as maple syrup of a fruit sauce. My husband loves fresh blueberry sauce on his pancakes and asked me to make him some the other day and his tummy is very happy that I did.

This recipe comes together in 5 minutes or less so while you're making your pancakes, get this recipe started on the stove. You'll be happy you tried it!

Ingredients:

Makes 3 cups

2cups fresh or frozen blueberries (any fruit will work)

1/2cup water

1/2cup sugar, I used organic cane but you can use maple syrup or white sugar instead

2Tbsp lemon juice

2Tbsp arrowroot powder (or corn starch) mixed with 2Tbsp cold water

Directions:

Over medium heat, add the blueberries, water, sugar and lemon juice to a pot and bring to a simmer. Once small bubbles form, stir in the arrowroot powder mixture and stir until thickened, approximately 1 minute.

Serve over your favorite pancakes or french toast and enjoy a tasty treat!

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!

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!



Bacon Wrapped Stuffed Banana Peppers

Bacon Wrapped Stuffed Banana Peppers

Printable Recipe

I love pickled banana peppers but have never tried fresh ones right out of the garden. My mom's friend was growing these "just to grow them" so she gave some for me to have. Just a note here, the smaller peppers are more spicy than the larger ones. They don't compare to a jalapeno spice or cayenne but they can surprise you!

Well, mom went online and found a recipe and let me try it and I was hooked. Bacon is awesome and if it's crispy and wrapped around something, it makes it even more delicious. You can create any type of stuffed pepper if you want to. Use chicken inside, scrambled eggs, crumbled sausage or make it however you'd like. The possibilities on this are endless.

Don't hate on the scraps for my compost bin!

Ingredients:

Depending on serving sizes, 1-2 as a side, 3-4 as an entree:
Banana peppers
Bacon slices
Chopped Onion
Chopped Bell Peppers
Chopped Tomatoes
Shredded Cheese

Directions:Preheat oven to 400 degrees.
Cut tops off banana peppers and butterfly from bottom tip to cut top (See pictures for reference). Remove seeds and ribs and stuff with the above ingredients. Wrap bacon around the peppers and secure it with a toothpick.

Bake at 400degrees for 8 minutes then broil on low for 5-10 minutes, depending on how crispy you like your bacon. The peppers will soften, the cheese will have melted and the bacon will be crispy. Remove from oven and eat!

Sooooo good!

Eat and enjoy!


Chicken Fajitas, Paleo and Non-Paleo

Chicken Fajitas, Paleo and Non-Paleo

Printable Version

Fajitas make my world go 'round. They really do. The little bit of warmth you get from the spices and the great flavors from everything combined.. just thinking about it makes my mouth water. I love getting fajitas when I go out. You know when they bring it to you and the skillet is popping? Best sound, and smell ever! But why do I have to pay $15+ for fajitas when I can make them at home, serve 4 people and only spend $13-$14? Don't get me wrong, I love eating out but I hate seeing the bill because I know I can make the exact same thing for much, much less. So, here's to us people saving a few pennies and eating great at home! Paleo or not, this recipe is sure to warm your belly!

Ingredients:

Serves 4, Cost is about $13.00

3 large chicken breasts, butterflied

1/4cup olive oil

1 lime, zested and juiced

1tsp salt

1/2tsp pepper

2tsp cumin

1tsp garlic powder

1 red bell pepper, sliced into strips

1 red onion, sliced thin

Directions:
Prepare the marinade by mixing the ingredients starting with the olive oil through garlic powder in a large bowl or ziplock bag. When you have the chicken breasts butterflied, add them to the mixture and coat evenly. Leave at room temperature up to 1 hour before grilling. If you are wanting to eat in a few hours or the next day, simply marinate it and cover tightly and return to the fridge. When you're ready to cook, let it sit out at least 30 minutes before grilling.

For Grilling:
Heat grill very high for 5 minutes then turn down to a medium heat and cook chicken thoroughly, about 10 minutes.

For Stove Top:
Heat a cast iron skillet to medium-high and cook chicken thoroughly, about 5 minutes per side.
While the chicken is cooking, heat a cast iron skillet (or whatever you have on hand) on medium-high with about 1/4cup olive oil. Add the peppers and onions to it and cook down to your liking. I cook mine about 15 minutes or until tender, but not mushy.

Assemble the fajitas with cheese, sour cream, guacamole, peppers and onions and chicken. For a paleo version, skip the cheese, sour cream and fajita shell and use romaine lettuce or endive instead.

Eat and enjoy!