BOT Deviled Eggs (and more things to do with all those eggs!)

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With four kids, there is a lot of Easter egg coloring that goes on in my house…like 4 dozen eggs to be exact. One family can only eat so many actual hard-boiled eggs, which forces me to get creative. My kids love a creation that they call ” daddy eggs” for breakfast (see recipe below). It got this name because my husband introduced it…my name gets labeled onto nothing I might add!

I’m not a big fan of traditional deviled eggs, but thought I could probably come up with something edible. I like hard boiled eggs in salads…along with bacon, tomato and green onions…Viola! BOT Deviled eggs. Kind of like a BLT, but instead of lettuce I used green onions. Enjoy!

BOT Deviled Eggs

Ingredients:

  • 6 hard-boiled eggs
  • 3-4 tablespoons bacon fat mayo (you can use regular paleo mayo, but seriously…why would you?)
  • 1/2 lb. bacon
  • 1 green onion, chopped
  • 1/2 Roma tomato, chopped
  • salt and pepper to taste

Directions:

  1. Cook up your bacon until crispy. Set aside to cool and then crumble. If you haven’t already made your bacon fat mayo,don’t discard the bacon fat! You will want to use it!
  2. Cut eggs in half and scoop out yolks into a medium bowl. Crumble the yolks up.
  3. Add mayo and blend until creamy. Then mix in your bacon, tomato, and onions.
  4. Season with salt and pepper.
  5. Fill your egg whites with the yolk mixture.

 

“Daddy Eggs”

Ingredients:

  • 2 hard boiled eggs
  • 1 tablespoon grass fed butter
  • Salt and pepper

Directions:

  1. Quarter each egg and place in a microwave safe bowl.
  2. Put butter on top
  3. Cook in microwave for 20-30 seconds PLEASE NOTE! Eggs will explode if you cook these too long!
  4. Break up eggs with fork and cook for 10-15 more seconds.
    Season with salt and pepper

Bacon Jalapeño Bread

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I’m sure most of you have seen the Pinterest pins on cooking bacon in the oven. I have been skeptical of this ever since I first read about it. There is no way you can get crispy bacon this way- it will end up being a disappointment, and who wants to be disappointed with bacon? A friend of mine posted a recipe for this bread last week. It just sounded delicious and definitely something my husband would love (the man eats raw jalapenos!). It also has this “oven bacon” in it. I was in an experimental mood, so I thought I would give it a shot and…it worked! I’m a fan! I also like that the jalapenos get to cook in the bacon grease…yummo! This bread kind of resembles a corn bread, so be sure to pair it with my White Chicken Chili. My husband tore it into pieces and threw right into his bowl!

Bacon Jalapeño Bread by Virginia is for Hunter Gatherers

Tweaks: I used grass fed butter instead of ghee mainly because it’s what I had. I also baked mine in an 8×8 glass baking dish. It only took 30 minutes this way. I cut it into squares- it gave it more of a cornbread appearance! I wonder if I could do muffins…


Shredded Kale Salad with Bacon and Dates

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So I was flipping through an old edition of Southern Living Magazine and stumbled across this tasty little side dish. It is the perfect thing to go along with any summer BBQ or potluck you are attending. If making for a crowd, definitely double or triple the recipe if you are going to chop the kale in the food processor. I liked it better chopped, but tearing the kale leaves definitely stretches the recipe a little further! Enjoy!

Shredded Kale Salad with Bacon and Dates by Southern Living

 


Spinach Salad

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I don’t normally post salad recipes. I think they are usually pretty basic and most people already have their favorites, but I LOVE this salad. I mean, I have been eating about 2 a day for the last few days. On Day 2 on my Sugar Detox when a craving hit, I decided to load myself up with some (good) carbs. I basically threw anything that sounded good and I had on hand into a salad. It definitely curbed my craving!

 

 

Spinach Salad

  • 2 cups baby spinach
  • 1 hard-boiled egg, sliced
  • 4-5 artichoke hearts
  • 1-2 tablespoons sun-dried tomatoes
  • Vinaigrette dressing*
  1. Place spinach in a salad bowl
  2. Top with all other ingredients
  3. Eat and Be Merry

*Vinaigrette Dressing: 1/4 cup red wine vinegar, 1/2 cup olive oil, 1/8 teaspoon sea salt, 1/8 teaspoon pepper, 1/4 teaspoon garlic powder


Butternut Squash Au Gratin

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Sweet Potato Casserole is another Thanksgiving staple. The downside is that traditionally it is served under a heaping pile of marshmallows. I stumbled across an interesting recipe in a recent edition of my Southern Living magazine and decided to try it out. The original recipe calls for lots of brown sugar and Russett Potatoes…not too paleo-ish. I decided to play around with it and tweak it to make it a little more paleo friendly. It does still have a lot of honey and I also kept the cheese in it. So this is a total indulgence, and certainly more primal than paleo.

Butternut Squash Au Gratin

Original Recipe from Southern Living

Ingredients:

  • 1 (3 lb.) butternut squash
  • 1 (3 lb.) spaghetti squash
  • 2 tablespoons organic butter (ghee, coconut oil), melted
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup Raw Honey
  • 1 cup Coconut Cream Concentrate
  • 5 large sweet potatoes
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 cups (16 oz) freshly shredded fontina cheese (gouda can be substituted)
  • Garnish: fresh rosemary sprigs (optional)

Directions:

  1. Preheat oven to 450 degrees F. Cut butternut and spaghetti squash in half lengthwise; remove seeds. Place squash, cut sides up, in a lightly greases jelly roll pan. Drizzle with butter. Bake 40 minutes or until tender. Cool 20 minutes.
  2. Using a fork, scrape inside of spaghetti squash and place in a large bowl. Scoop pulp from butternut squash and coarsely chop pulp, and mix with spaghetti squash.
  3. Stir together cinnamon, nutmeg, and honey.
  4. Cook cream in saucepan over medium heat about 5 minutes, or just until it begins to steam. Do not boil. Remove from heat.
  5. Using a mandoline or sharp knife, cut potatoes into 1/8 inch thick slices.
  6. Arrange 1/4 of potato slices in a thin layer on bottom of greased 13×9 inch baking dish. Spoon 1/3 of squash mixture over potatoes (squash should be about 1/4 inch thick). Sprinkle with 1/4 teaspoon slat, 1/4 teaspoon pepper, 1 cup fontina cheese. Drizzle with 1/4 of the coconut cream. Repeat layers twice, sprinkling honey/cinnamon mixture over each of second and third layers…NOT the first layer though! Top with remaining potato slices, salt, and pepper. Gently press down layers. Sprinkle top with remaining cheese and coconut cream. Sprinkle with remaining honey/ cinnamon mixture.
  7. Bake, covered with foil, at 450 degrees F for 1 hour. Uncover and bake 25 minutes more or until golden brown and potatoes are tender. Cool on wire rack 20 minutes before serving.

Paleo Cranberry Sauce

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I have to be honest. I don’t necessarily care for cranberry sauce. It’s just not my thing, but I do recognize that it is considered a Thanksgiving staple. I also realize that traditional versions are loaded with sugar. With all this said, and the fact that my kids love the stuff…I decided to tackle a paleo version. Here’s what I came up with! I think it’s pretty tasty! :)

Paleo Cranberry Sauce

Ingredients:

  • Juice from 2 oranges (approx. 1 cup)
  • 1/2 cup raw honey
  • 1 (12 oz) bag of fresh cranberries
  • 1/2 teaspoon cinnamon

Directions:

  1. Heat juice and honey in a saucepan over medium heat. Bring to a boil.
  2. Reduce to a simmer and add cranberries. Simmer until cranberries begin to pop and soften (approx. 10 minutes) Continue to stir with a whisk occasionally.
  3. Remove from heat and place in a bowl. Sauce will thicken as it cools.

Note: You can make this a few days ahead. It will thicken nicely in the fridge!


Savory Grain-Free Stuffing

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Is it dressing or stuffing? I call it dressing because I don’t stuff my bird with it. I prefer to put it in a casserole dish and serve beside the turkey…hence dressing. Whatever you call it, it is wonderful. I have been experimenting with paleo versions of dressing because it is my favorite Thanksgiving dish. Also, because I am well aware that traditional stuffing/dressing will likely send me into a carb coma. My husband told me that he is more excited about this paleo substitute over any other I have ever made! He, like me, equates Thanksgiving to a heaping pile of dressing, but I really think that you will never miss the real deal with this alternative.
Another plus to this dish is that you can make it the night before. If this is the route you want to take, I would caution about using the turmeric though. It tasted great when I made it, but by the next day the whole dish took on a fluorescent yellow tint (not exactly what you want for your Thanksgiving table). Next time, I will try it without this spice. There are so many other wonderful flavors, that I don’t think the turmeric would be missed.
Note: I also did use the sausage (not sage flavored, just regular). There are just some things that taste better with sausage and Thanksgiving dressing is one of them!

Brussels Sprouts with Pancetta

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2 bags of Brussels sprouts
1 package of cubed pancetta (I get mine at Trader Joe’s, if you can’t find this, cubed bacon would work too)
2-3 tbsp of fat (your choice: organic butter, ghee, or bacon fat)

Steam the Brussels sprouts (I use the microwave, but I know some are against that, so use whatever method you prefer). After you steam them, cut them in half and remove the hard bottom parts. While you are cutting up your sprouts, go ahead a heat a large pan up on med. heat and melt your fat. After the fat is melted, toss in your pancetta. Sauté the pancetta until starts to turn crispy. Then add your Brussels sprouts to the pan. You might have to add a little more fat to the pan at this point. Sauté the sprouts under they a soft and start to brown a little. Prepare to be amazed!


Mashed Cauliflower

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1 head of cauliflower
3-4 tbsp organic butter or ghee

Cut your cauliflower up into florets and steam (again I use the microwave for about 10 minutes, but you could use a steam basket or even your pressure cooker!) Drain as much of the water as you can. Toss the cauliflower into your food processor along with your butter or ghee and run it until you have a smooth mashed potato-like look. You can season with sea salt and pepper or even some garlic powder if you like. I personally don’t think it needs it


“No-Potato” Potato Salad

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This is a great side dish. I use it for parties all the time. Even my non-paleo friends like it!
I swear that my intent is not to have you in the kitchen all weekend, but it is great to make a batch of this over the weekend and use it for lunches all week. You could pair it with tuna salad, chicken salad, ham or turkey roll ups, or just chow down with a big slab of ribs! It is a very diversible side dish!