Wednesday, January 18, 2012

Spinach & Onion Egg Muffins

Eggs are a big part of my diet. I eat them at least once a day - always for breakfast and sometimes as part of another meal. My breaky is quick to whip together and is vibrant in taste and texture. Next time you're looking for something different, give this a try...

Heathy's Yummy Breaky Eggs

I pan fry 2 eggs in coconut oil (over-easy because I love a runny yolk).
After flipping them in the pan, I add chopped kale or chard to the pan.
I transfer the eggs to a plate and briefly add chopped tomato and homemade sauerkraut to the pan to warm up with the kale.
I add fresh basil pesto to the veggies and spread them over the eggs.
I sprinkle it all with raw parmesan.
Sometimes I add chopped roasted brussel sprouts on top too!

I just found a new way to enjoy eggs. Introducing egg muffins!

What the heck is an egg muffin?! It's simply just a frittata baked in a muffin cup. It makes an excellent portable snack or side dish to a salad. I made some for the first time yesterday and love the result. Add in whatever veggies you like, add raw cheese, pesto.... there are a world of possibilities for these little packets of deliciousness.

This recipe is just a rough outline. Three eggs plus the veggies made 5 muffins in a smaller sized silicone muffin pan. It would probably do 4 regular sized muffin cups.

Veggie Egg Muffins

3 eggs
2-3 tablespoons coconut milk
1/3 cup onion, diced
Large handful spinach, chopped
Small handful Cherry tomatoes, halved
Salt and pepper
1 teaspoons coconut oil or olive oil

Preheat an oven to 350F.
In a hot pan, saute the onion in the oil until translucent.
While the onion is sauteing whisk the eggs, coconut milk, salt and pepper in a bowl.
Add the spinach to the onion until wilted (this will be quick), and remove from heat.
Spoon the mixture into the bottom of the muffin cups. Sprinkle a few tomato halves on top.
Pour the egg over top.
Bake in the oven for 15-20 minutes.

How do you like YOUR eggs?

Friday, January 13, 2012

Paleo Moose and Veggie Meatloaf

A year ago I made a moose meatloaf from Nourishing Traditions and it was lovely. I need to make it more often as it's a tasty and easy way to get protein. I made a similar one a few days ago and have been enjoying a bit of it daily - mostly cut up cold in salads or as an accompaniment to veggies. This is the food that keeps me OFF the sweet stuff.

Moose Veggie Meatloaf

1/2 lb ground meat (I used moose)

1 teaspoon olive oil or butter
1/4 cup finely chopped onion
1 small stalk celery, finely chopped
1/4 finely chopped carrot
1/2 cup packed spinach, chopped
1/2 teaspoon dried oregano
Himalayan salt, to taste
Black pepper, to taste
Cayenne, to taste
1 egg
2-4 tablespoons ground flax seed
4-5 tablespoons tomato paste or thinly sliced tomato

Saute onions, carrot, and celery in the oil or butter until almost soft. Add the spinach and saute until all veggies are soft. Add the seasonings and stir.
Add the meat, cooked veggies, egg & flax to a large bowl. Mix all together. 
Press the mixture into a small pan or ramekins. 
Spread a thin layer of tomato paste on top.
Bake in a 350F oven for 20-30 minutes (depending on what vessel you cook in). Cut a slit to see if it's cooked through (NO pink).