HERE WE GO WEEK THREE… AND I’M FEELING GOOD!
BREAKFAST: CRUSTLESS QUICHE AND FRUIT SMOOTHIES (ALSO HAVE HARD BOILED EGGS ON HAND)
Paleo crustless bacon & veggie quiche
Submitted by: KATISCARLET
- Coconut Oil, 1 1tsp
- Bacon (per slice), 8 slices
- Shallots, 5 tbsp chopped (can sub about 1/2 onion)
- Asparagus, fresh, 8 medium spears cut into 1″ pieces
- Spinach, fresh, 1.5 cup, choppeD
- , 1.5 cup
- Egg, fresh, 12 large
- Salt & Pepper to taste, 1 serving
Season with whatever you like. Saute some garlic when you add the spinach (not before or it will burn), add some Old Bay, or whatever you think sounds good.
Use light coconut milk; the numbers are lower if you do that. I didn’t see it in the food list or I would have selected it.
I avoid milk (but not cheese) but it can easily be used instead of coconut milk.
Don’t skimp on the coconut oil. It may have calories, but it is a fat your body LOVES to work with and it’s the best non-stick product I know of.
Hempler’s natural bacon is nitrate and nitrite free, so it doesn’t have all the dangerous stuff normal bacon has. Viva la bacon!
Preheat oven to 350*
Grease a 9″x13″ baking dish with coconut oil. I suggest heating the pan ever so slightly and rubbing a block of cold oil all over it.
Dice bacon then saute until crispy, set aside
Saute shallots bacon grease until transparent. Add asparagus and saute for 2 minutes. Add spinach and stir frequently until spinach is wilted.
Combine bacon and veggies and spread onto bottom of pan.
Combine eggs and coconut milk in a bowl and whisk or beat lightly to mix well. Add salt and pepper.
Pour egg mixture over stuff in the pan. Place pan in the over and cook for 35 minutes.
CAESAR SALAD (DRESSING FROM LAST WEEK-POSTED UNDER DRESSINGS)
CREAMY CAULIFLOWER HUMMUS – VEGGIES AND CHICKEN TO DIP
IN BLENDER: 4 C STEAMED CAULIFLOWER – 2 T TAHINI – 1/4 C PLUS 1 T OLIVE OIL – PINCH OF CUMIN – SALT AND PEPPER TO TASTE
DINNER – FROM PRACTICAL PALEO (if interested in recipes let me know)
BALSAMIC BRAISED SHORT RIBS -ALL READY TO GO IN CROCK POT FOR ONE NIGHT THIS WEEK – THANKS TO JEFF 🙂
MY FAVORITE CHICKEN DISH OF ALL TIME!
ALL IS PALEO – EXCEPT BROWN SUGAR AND WINE – THINK IT WILL BE YUMMY WITHOUT – I WILL LET YOU KNOW-
- 4 chickens, 2 1/2 lbs. each, quartered
- 1 head of garlic, peeled and finely pureed
- 1/4 cup dried oregano
- Coarse salt and freshly ground black pepper to taste
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 1 cup pitted prunes
- 1/2 cup pitted Spanish green olives
- 1/2 cup capers with a bit of juice
- 6 bay leaves
- 1 cup brown sugar
- 1 cup white wine
- 1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped
1. In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight.
2. Preheat oven to 350 degrees.
3. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.
4. Bake for 50 minutes to one hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice.
5. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining juices in a sauceboat.
6. To serve Chicken marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juice over chicken.