Easy

Paleo Breakfast Frittata

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The Paleo Challenge has been set at our house again. For the next 40 days we will be eating ‘caveman’ style. Why? well it is simple really… in order to feel better and to shed some of that summer beer intake and the “lets just get take out because it is too nice outside” weight. Just in time for the low calorie holidays of Thanksgiving and Christmas lol. The truth is, we have had great results with eating this way. It does take a significant amount of more work, but in the end the results make it worth it. The thing I have struggled the most with during this diet in previous months are the breakfasts. I start work at 7 am which makes time in the morning for chopping, frying and mucking about the kitchen hard to come by. Most breakfasts need to be made the night before or at least prepped in order to expedite things in the morning. I do this because most days I don’t know which way is up when the alarm clock starts going off. Therefore, something I don’t need to put much effort into is perfect. This was my first attempt at an egg frittata and for something that took under 30 minutes to make the night before, it was well worth it :). It made a perfect ‘grab and go’ style breakfast this morning that can be eaten cold or heated up.

Ingredients:

  • 8 eggs
  • 4 Tbsp White Onion (finely chopped)
  • 1 Medium Red Bell Pepper (finely chopped)
  • 12 Kalamata Olives (chopped)
  • 2 Tbsp Sundried Tomatoes (chopped)
  • 5 Tbsp Frozen Spinach
  • 1 Tbsp Oregano
  • 2 Tbsp Coconut Oil
  • 1/2 Tbsp Seasoning Salt
  • Fresh Pepper

How To:

  1. Defrost your spinach and once it is fully thawed squeeze out the water.
  2. Cut up your onions, pepper, olives and tomatoes.
  3. In a frying pan heat up the coconut oil and toss in the onions. Cook until they start to go golden.
  4. Toss in the peppers, olives and tomatoes to allow the peppers to soften. Approx 3 mins.
  5. Add in the Spinach and quickly heat it up.
  6. Remove from heat and allow the mixture to cool.
  7. In a medium bowl, whisk your eggs and add in the seasonings. Mix well in order for everything to combine.
  8. Heat your oven to 400 F.
  9. Lightly grease a 9″ glass baking dish.
  10. Add your cooled veggie mixture to the eggs and mix them together.
  11. Pour it into the baking dish and bake in the oven for 20 minutes.
  12. Remove and let it cool.

Like I said before you can easily make this the night before and quickly grab a few pieces in the morning.

Beer Batter Onion Rings with an Arugula, Beet & Daikon Salad

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Last night I decided to try something I do not do often as well as trying something new.

The thing I do not do often is make some deep fried food, more specifically as the title of this blog suggests, onion rings! The new thing we tried out for the first time was some Lo Bok which is just one of many names for Daikon or Japanese radishes. I had always looked at these guys in the market but never bought them for reasons I simply can’t explain because we love radishes! Now these  two things were never supposed to come to play in a dinner together. Originally, the daikon was for tonight’s dinner to go in a salad served along side some yummy lamb for my father in law. But since I had never used it, I wanted to try it out last night and not use my father in law as a guinea pig for some made up salad.

So here I am winging this new salad with the Food Network on in the background, when all of a sudden one of the competitors on Food Fighters busts out some onion rings! This is how the whole attempting to make onion rings for the first time occurred in my kitchen. I was inspired and figured it would go well with the salad I was making. I needed a bit of a richer salad to fill up my husband because the meat I had originally taken out for our dinner was still taking it’s sweet time defrosting in the sink, and would not be making it to the dinner table. So while I whipped up some beer batter for my rings he ran to the nearest Nando’s to grab some chicken. The meal turned out great! While I can’t take credit for the chicken of course the salad and onion rings worked perfectly together and made an easy and filling side dish. The onion rings were apparently so yummy that the last words I heard from my husband before going to bed was not “goodnight” it was “damn those onion rings were good tonight.”

I will take that 🙂

For the Onion Rings:

  • 1/2 Large Sweet Onion
  • 1 Cup Flour
  • 3/4 Can of Beer
  • 2 Tbsp Garlic Powder
  • 1 1/2 Tsp Cayenne Pepper
  • 1/2 Tsp White Pepper
  • 1 Tsp Seasoning Salt
  • 3 Dashes of Smoked Paprika
  • Oil for Frying (I used Grapeseed Oil but Vegetable Oil will be good too)

How to:

  1. Mix the flour and seasoning in a medium bowl.
  2. Whisk the beer in with a fork and mix until the batter is smooth. Let it stand for 10 – 15 mins.
  3. Heat up your oil in the frier or a heavy bottomed pot to about 380 degrees. I used a medium pot and filled it about 1 1/2 inches from the bottom. (if you want to know when the oil is ready, after about 5- 7 minutes drip a tiny bit of batter into the oil, if it turns golden in 20 – 30 seconds it is ready, if not, let it heat up longer)
  4. While the oil is heating up cut your onion into rings. Mine were about a 1/4 inch thick to allow for faster frying.
  5. When ready, dip each ring into the batter and gently put it into the oil. (You should be able to do 4-5 rings at a time)
  6. When the rings are a golden color, remove them with a slotted spoon and place them on a paper lined plate so they drip off.
  7. Repeat until all the rings are fried.

*Please be careful* this oil gets very hot! When you are done with the oil, take it off the burner and let it cool down slowly on the stove. Do NOT pour it into the sink right away as it could splatter and the last thing you want is to drop a pot of hot oil.

For the Salad:

  • 4- 5 Handfuls of Organic Arugula
  • 2 Small Red Beets (finely chopped)
  • Shredded Daikon (I used about 10 Tbsp)

For the Salad Dressing:

  • 1/2 Ripe Avocado
  • 2 Tbsp Grapeseed Oil
  • 1 Garlic Clove (minced)
  • 3 Tbsp Rice Wine Vinegar
  • Juice from 1/2 Lemon
  • Salt & Pepper to taste

How to:

  1. Place your arugula, beets and daikon in a large salad bowl.
  2. Mix the dressing in another bowl until the avocado is smooth.
  3. Drizzle over the salad and mix it all together.

 

Almond Ginger Chicken

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I’m back! After a couple weeks spent gallivanting across Scotland and Ireland for my first wedding anniversary with my amazing husband I have had to come back to reality. Lucky for you, this involves me cooking again! The last couple of days have been spent cleaning, unpacking and doing the dreaded laundry *shudder* so last night marked only day 3 of me cooking again.

After a solid two weeks of having others cook for us and enjoying some heavy but delicious meals, we both noticed our clothes getting a little snugger than they were prior to our vacation. I do not regret it one bit! After all “we were on vacation” so when the server asked if I wanted another pint of Guiness with my chicken and mushroom cream pie the answer was naturally a YES please!

Upon our return and a moment of panic when I couldn’t find an appropriate work outfit  we both knew we had to get back on track with our eating habits. From this came a wonderful, easy and might I add Paleo dinner idea last night.

I had been wanting to try my hand at an almond chicken for awhile now, the main thing stopping me was my husband of all things. Not for reasons you may think though. Bless his heart, he has been helping me out before I get home from work by washing and prepping the chicken breasts. However, out of habit he would also marinate the chicken. Now normally I would never object to this, but for this meal that I had in mind I needed un-marinated chicken breasts.

Last night I came home to cleaned un-marinated chicken and quickly got to work. This super easy and quick meal was not only healthy, it was delicious!

Ingredients:

  • 2 Chicken Breasts (washed and fileted in half)
  • 1 Egg (beaten)
  • 1 Cup Almond Meal
  • 1 Handful Sliced Almonds
  • 1 Tbsp Garlic Powder
  • 1 1/2 Tsp Seasoning Salt
  • Juice from Half a Lemon
  • 2 Tbsp Ground Fresh Ginger

How To:

  1. Place your cut chicken in a shallow dish and “marinate” it with the lemon juice and ginger. Let it sit for 10 minutes.
  2. In another shallow dish put in your egg and beat it.
  3. In another shallow dish assemble the almond meal, sliced almonds and seasoning.
  4. Pre-heat your oven to 415 degrees F.
  5. Take your marinated chicken and let the lemon juice drip off a bit (you can decide how much ginger you want on each piece by rubbing it in a bit at this stage).
  6. Dredge the chicken through the egg on both sides followed by the almond mixture. You may need to sprinkle the meal by hand to fully cover the chicken.
  7. Place your “breaded” chicken breasts on a lightly greased baking rack. Place some more almond slices on top if you wish for extra crunch.
  8. Place the tray in the centre of the oven and bake for 30 minutes or until they turn golden.

Enjoy 🙂