High Protein Paleo Breakfast

Also known as the best dang omelet I’ve ever made (or eaten) in my life!!

Some of you may remember my recent story about the horrifying breakfasts I found Mr. Rodgers making because he was rushed and going for protein and health content…completely ignoring the TASTE factor.

This omelet is another result of my horror and determination…horror that I had allowed him to eat that stuff that he was creating, and determination to give him his taste back!!

 

And boy!  Did I ever nail it with this one!!  Sorry, I don’t usually brag, I promise I’m not arrogant…just really excited, yay!  Just so you know…all of this is coming from a person that traditionally doesn’t like omelets!  So without further ado…

 

Here’s what you need:

  • 2 Tbsp Grassfed Butter (Kerrygold)
  • 3 Eggs
  • 1/4 C Onion, Diced
  • 1 Clove Garlic, Minced
  • 2 Italian Sausage Patties, Diced (Check out my homemade recipe!)
  • About 1/3 Small Can of Tomato Sauce
  • Squeeze of Basil Paste (or use fresh if you have it)
  • 1/3 can Black Beans
  • Salt and Pepper
  • Avocado (For garnish)

 

And here’s how you do it:

  1. Crack eggs into a bowl and whisk.
  2. Melt half the butter in a pan over medium heat.  Add in onion and sauté until transparent.  Add garlic, stir, and sauté an additional 30 seconds or so.
  3. Add sausage patties, black beans, tomato sauce, and basil and stir, cooking for 2 minutes or so, until everything is heated through and the flavors can infuse a bit.  Put in a bowl and set aside.
  4. Melt the rest of the butter in your pan over medium heat.  Crack eggs into a bowl and whisk together, then dump in heated pan.
  5. Cook until starting to solidify most of the way in.
  6. Spoon as much filling as you can fit on one half of the egg “disk,” then fold the empty side over to make a little pocket!
  7. Carefully slide out of the pan onto your plate and garnish with sliced avocado.  Eat and be amazed!!  So much protein in one breakfast…AND so much flavor!!  BOOM BABY!!

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Italian Meatballs Over Spaghetti Squash

Ohhhh yum!  I made this a few weeks ago, and put it on the menu for this week as well.  However, I am saving it for one of the last meals because it doesn’t require a lot of ingredients that can go bad, unlike the other meals I have planned.  Well, Mr. Rodgers saw it on the menu and has been asking every couple days “WHEN CAN WE HAVE MEATBALLS?!”

That’s a good sign that this is a winner.  And you know what’s so great about it?  It’s super easy.  Aside from cooking the spaghetti squash, I had done the prep with other meals.  Allow me to explain.

Remember that amazingly yummy Saucy Paleo Pot Roast I posted about earlier?  And I told you to throw that extra sauce in a tupperware and freeze it?  Yeah.  Meatball sauce.  Check.  It worked PERFECTLY!

And remember that home made sausage recipe I rave about?  Yeah.  Double batch.  Make half into patties, half into balls.  Cook the sausage for your breakfast and toss the balls into a ziploc raw and put in your freezer.  Meatballs.  BAM!

 

Easy peasy, and delicious.  And healthy!  And apparently…it makes husbands really happy.  Can’t get better than that!

 

So, here’s what you need:

  • Leftover sauce from Saucy Paleo Pot Roast (Or create your own, but seriously….its so easy this way!)
  • Home made sausage, formed into balls instead of patties  (Probably about half a recipe, unless you want lots of meatballs!)
  • 1 Spaghetti Squash

 

And here’s how you do it!

  1. Put a soup pot on your stove, and dump your left over roast sauce into it.  Mine was frozen, so I just plopped my block of sauce in there, turned it on medium, put the lid on, and let it do its thing.
  2. Preheat your oven to 375*.  Pierce your spaghetti squash all over, place on a pan, and cook for about an hour, until it is tender to the touch.  I find it helps to roll it at least once through the cooking process.
  3. Meanwhile, when sauce has melted and is bubbly, dump in your meatballs.  My meatballs were also frozen!  Cover and let simmer at least 30 minutes, or until your squash is done.  Make sure it isn’t up too high so you don’t burn the sauce.
  4. Remove squash from oven, cut in half, and scoop out seeds.  Use a fork to remove flesh in strands.
  5. Put squash on a plate and smother with your meatballs and sauce!!  And devour!!  So flavorful and satisfying, hallelujah!

 

Peectures!

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Place sauce into pot over medium heat and begin melting.  Get your squash cooking at the same time!

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Yay bubbling sauce!  Reduce to a simmer and add meatballs, letting cook at least half an hour, or until squash is ready!

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When squash is tender, remove from oven.  Carefully cut in half and remove seeds.

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Scrape flesh out in strands and place in a bowl.

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Smother in sauce and meatballs, and DEVOUR!  Doesn’t that look amazing?!  It was just so tasty!!  I hope you enjoy this easy idea on how to prep for multiple meals at once and feed your family a super nutritious meal!

 

 

 

 

Husband Approved Meatloaf!!

So I have a confession. It’s kind of a silly confession. I have been married 3 years, and have been cooking a ton since the beginning. This whole time, I have been TERRIFIED to make a meatloaf. I never have, up until this past month. Why? I’ll tell you why.

Naturally, I am a writer. So I have that slightly dramatic, sometimes forgetting what is real life and what is story sort of mind. Growing up, I read lots of books, and now that I am married to Mr. Rodgers, I watch quite a few movies. And you know what one constant thread seems to be in lots of those stories?! A couple has been married for years, they get into a horrible fight and in a fit of anger the husband yells, “I never liked your meatloaf!” And then the wife breaks down crying because she thought it was his favorite. Or the father pays the kids to eat the meatloaf. Or everyone slips it under the table to the dog. So many versions all communicating one thing to my food-passionate brain: Your husband will secretly hate meatloaf, even if you think it’s good. Meatloaf is gross. Don’t even try.

And so I didn’t. But since we switched to a more paleo-based diet, Mr. Rodgers has been in need of very protein heavy meals. Meatloaf just seemed like an easy option. Then, I downloaded Abel James’ recipe app. Lo and behold, there were meatloaf recipes!! So I decided to be brave and try one because, after all, if the husband hated it, I could always blame it on Abel James. (Sorry to throw you under the bus dude!!) HOWEVER, there was no need to cast blame, because my husband LOVED IT! (As you probably guessed from the title of this post ;)) And he wasn’t just saying that either, he asked for seconds 😉 So…for any of you nervous wives out there, here it is. A husband approved meatloaf!! Adapted ever so slightly from Abel James:

Here’s what you need:

  • 1 lb Ground Beef, Preferably Grass Fed
  • 1 lb Turkey Bacon (Or pork if you are into pork!  We try to steer clear of it except for on special occasions)
  • 1o oz Jar Sun Dried Tomatoes, minced (Original called for Fire-Roasted but I got sun dried by mistake…but the twangy flavor they added was what Mr. Rodgers loved the best!)
  • 1 Red Onion, Minced
  • 1 Bell Pepper, Minced
  • 4 Cloves Garlic, Minced
  • 2 Eggs
  • 1/2 C Almond Flour
  • 1/2 C Flax Meal
  • 2 Tbsp Oregano (Or if you have some leftover homemade Italian seasoning like we use in the sausage…that’s good too!)
  • Sea salt and pepper

 

And here’s how you do it, easy  peasy

  1. Preheat oven to 400 degrees.
  2. Prep veggies.  Mince bacon as small as possible, unless you have a meat grinder.
  3. Combine everything in a large bowl.  Grease a loaf pan with a small amount of grass fed butter, then form your meat mixture into a loaf in the pan.
  4. Bake for an hour or so, until top is browned and middle is cooked.  Preferrably, use a meat thermometer to make sure the temp gets to 165*.
  5. Let cool for a few minutes before cutting into it.  We were starving and cut into it right away so it fell apart a little.  But when you are that hungry, you just don’t care haha!!

 

Peectures!

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Preheat oven to 400*!  Mince everything up small…

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And put it all together in a large bowl!

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And use your hands to mix it all up until combined well, hahaha!!  I had a helper!  Doesn’t he  look excited?! 😀

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Look at all those delicious ingredients all mixed up and ready to be yummy!

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Form into a loaf in a lightly greased loaf pan.  (Why yes, yes we were watching Parks and Rec while we made this meatloaf.  Don’t be jealous.)

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And cook for about an hour until the top is browned and the middle is done, to at least 165*  🙂

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Here it is beside the best brussels sprouts ever!!

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Hallelujah, holy yum, there is hope for meatloaf after all!!  😀  What is your favorite meatloaf recipe?!

A Better Breakfast for Mr. Rodgers

There is a little bit of a story behind this one…as you can probably tell from the title, haha. “A Better Breakfast for Mr. Rodgers.”

Once upon a time, in a land not so far away…there was a princess who loved her sleep.  So even though her prince was trying desperately to eat healthy, she would let him take care of his own breakfasts so she could stay in bed an additional half hour or so.  Then one day she had to be up at the same time as him, and was horrified when she witnessed his rushed morning ritual.  (He has tried to convince me that it was worse than normal this day…but just the fact that he was willing to do this…agh!!)  See, the prince, after a long break from legumes, had recently decided to add beans back into his diet.  So quickly he scrambled some eggs, opened a can of black beans and dumped them on top (unrinsed,) then exclaimed “I need something green.”  Hurriedly he grabbed a Tupperware of salad from the day before picked out a couple of the onions, tossed it in a blender with some water, pulsed it a few times, poured it in a glass and chugged it.  While eating his goopy egg/bean mess.

Horrified.  The only word to describe my feelings on this occurrence.  So since then, I have been trying to get up at least more often to make “a better breakfast for Mr. Rodgers.”  Just because he is eating healthy doesn’t mean he has to eat “gross-ly.”  I am determined to bring flavor back into his breakfasts.  So I thought I would share my efforts with you!  Here is my first, which he thoroughly enjoyed and was quite easy I must add!

 

Here’s what you need:

  • 3 Eggs
  • 1/2 Avocado, sliced
  • 1/2 Lg Tomato, sliced
  • 1/4 C Onion, diced
  • 2 Cloves Garlic, Minced
  • 1/3 C Black Beans, rinsed!
  • Salt and Pepper
  • 1 Tsp Cilantro paste
  • Grassfed Butter for pans.

And here’s how yo udo it:

  1. Start by sautéing your onion until it is beginning to become transparent.  Add the garlic and stir, cooking for about another minute.  Add some salt, pepper, beans, and cilantro paste and stir to combine, cooking another minute or so.  Set aside.
  2. Crack eggs into a bowl and whisk.  Pour into greased pan and cook until the edges are hardened and there is barely any runniness left.
  3. Cover one half of the egg “disc” with the stuffing and fold over.  Keep on heat for just another minute to get everything warmed through, then carefully slide out of pan onto a plate.
  4. Top with avocado and tomato slices.  Eat.  Enjoy.  No more blended salad!  (Don’t get me wrong, I love green smoothies, but that’s a little…much.)

 

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Breakfast in bed!  Perfection!!  What is your favorite omelet stuffing?!

 

 

Steak and White Sauce Over Spaghetti Squash (HAPPY 200TH POST!)

CAN YOU BELIEVE IT?!  It’s my 200th post!!  I’m so happy!!  Now because this is a landmark post, I wanted to post something special!  So I decided to share with you the new recipe that I am the very most proud of!

IT. WAS. SO. GOOD.

Like good to the point that as I was finishing mine up, I looked over to see Mr. Rodgers carefully wiping the bottom of the bowl with his finger and then licking it.  Repeatedly.  Even when there was nothing left.  Then he turned to me and bashfully asked for another bowl, haha.  That, my friends, is a good sign that you have created something wonderful!

White sauce…but healthy white sauce.  Creamy.  Garlicky. A couple greens for texture and extra nutrients.  Grilled steak cooked to a lovely medium doneness.  And spaghetti squash to give the illusion and comfort of pasta without the carbs.  Hallelujah, what more could you ask for?!

Let’s get to it so you can experience this yumminess as well!!

 

So, here’s what you need:

  • 1 1/2 lbs(ish) steak, approximately 1 inch thick
  • 2 Spaghetti Squash
  • 1 C Peas (I used frozen)
  • 1 C Asparagus, cut into inch pieces
  • 2 Heads Cauliflower, cut into florets
  • 6+ Cloves Garlic, Minced
  • 4 C Chicken Broth
  • 1 C Unsweetened Original Almond Milk
  • 1 Tbsp Grassfed Butter (We use Kerrygold)
  • Additional Grassfed Butter for pan greasing
  • Salt and Pepper

 

And here’s how you do it:

  1. Choose your method of cooking the spaghetti squash.  I like doing “set it and forget it” methods.  You can use a crock pot with a little water in the bottom, or cook it at 375 degrees for an hour or so (pierce it first).
  2. Preheat a grill or grill pan over medium heat.  Season steak generously with salt and pepper, (and maybe a little Mrs. Dash!  I can’t seem to cook without it!) and grill about 7 minutes per side, depending on how you like your meat cooked.  Set aside during the rest of the prep.
  3. Bring the chicken broth to a boil in a large pot.  Meanwhile, prep your cauliflower.  Add it to the boiling broth and boil until tender, about 15 minutes.
  4. Melt some butter in a pan and sauté the garlic for a minute or two, careful not to burn it…just get that lovely rich flavor and fragrance coming out of it.  Set aside.
  5. Melt more butter into same pan, and add asparagus and peas.  Saute for about 5 minutes, just until they are a vibrant green color and beginning to get tender.
  6. When cauliflower is tender, transfer to a food processor or blender (in batches if necessary!)  Don’t toss out the broth just yet!  Add 1-2 C of the broth to the food processor along with salt, pepper, 1 Tbsp butter, and garlic.  “Blend” for about 5 minutes straight until it is very creamy.
  7. Pour mixture back into a pot and stir in almond milk.  If it is too thick, add more almond milk or chicken broth. Add veggies.
  8. Thinly slice the steak, and mix into sauce and/or save to top the dish with.  I did both, had some mixed into the sauce and saved a few pieces for a “garnish.”

How “yum!!” does that sound?!  I hope you love this as much as we did!

 

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Grill lines!  7 Minutes per side!

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1 C each of peas and asparagus!

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Cauliflower boiling, steak grilling, garlic sautéing!

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Peas and asparagus getting tender!

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Yum!

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Cauliflower in the food processor…

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Plus salt, pepper, garlic, and butter, blended until smooth!

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Steak sliced!

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All other ingredients stirred in…what a beautiful sauce!!

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Healthy.  Comforting.  Delicious.  Perfection!

 

My Best Brussels Yet!

I am very proud of this side dish!  If you can even call it that, because it is so wildly flavorful, texture-full, and satisfying!!  And it came from my own brain!!  I actually had a different direction that this was going to go, but they were missing some of the ingredients I desired (I am not going to tell you what, because maybe I will find it and try agin and it will be amazing too!!).  So I grabbed a butternut squash.  Why not?!  Then I realized I had some pineapple leftover…and it all just came together!

Mr. Rodgers is madly in love with Brussels Sprouts.  It baffles me since he is not big on veggies, except this one.  And most people feel quite differently haha.  I was never crazy about them growing up.  Then I had them roasted and the rest is history!  A true love story! ❤

Anywho.  My love is even more deep now.  So I would like to share with you…my best Brussels yet!!

 

Here’s what you need:

  • 1 Carton Brussels Sprouts, Trimmed and Halved
  • 1 Sm Butternut Squash, Peeled and Diced (Small!)
  • 1/2 Large Pineapple, Diced
  • 5 Tbsp Grassfed Butter
  • 1 Tbsp Raw Honey
  • 1 Tbsp Red Wine Vinegar
  • 1/2 tsp Garlic Powder

 

And here’s how you do it:

  1. Preheat your oven to 350*
  2. Prep your veggies!  I always buy mine whole, but you can also get squash and pineapple pre-skinned and cut 🙂  Put squash and brussels in a bowl, saving the pineapple for later.
  3. Melt butter and honey in a microwave safe dish.
  4. Whisk in vinegar and garlic powder.  Reserve a tablespoon or two of the “sauce” for later.  Dump the rest over the brussels/squash and toss to coat.
  5. Pour brussels/squash onto a baking sheet (foil covered for easier clean up), and slide into your and bake about 25 minutes.
  6. Add pineapple chunks, stir, and continue cooking 15-25 more minutes, until veggies are browned but tender in the middle!!
  7. Remove, sprinkle with reserved sauce, stir, and serve!!  And make your family Brussels Believers!  😀

 

Peectures!

 

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