Paleo Gigi Salad

Happy Friday! I can't believe it, but I am officially on vacation. My week at Canyon Ranch starts on Sunday, and I am so excited! I just signed up for all of my services which include a detoxifying ritual, marma chikitsa, acupuncture, and a healing energy treatment. I will report back on everything when I return. I am just shy of a 10-year reunion for my last visit to the ranch, and I cannot wait. I will be trying over 2 dozen exercise classes, listening to amazing lectures on health and wellness, taking cooking classes, and spending a significant amount of time reflecting on the new year and everything I am grateful for. I have to say I am pretty thrilled 2012 is behind me, and I have such a wonderful list of things to celebrate and appreciate for the years ahead. 

Tonight's recipe is my take on the Gigi salad which comes from the Palm Restaurant. I made this recipe as part of my cooking duties on Christmas, and I fell in love with it. I remade it on New Years Day for my dinner party, and it was a big hit. I have to admit this would be a perfect addition to a summer BBQ, but it is delicious in the winter too. The recipe is incredibly easy, only has 5 minutes of cooking time, and is a gorgeous addition to any meal. Give it a shot at your next dinner party or potluck!

Ingredients:
- 1 lb. green beans, trimmed and cut in half
- 1 lb. beefsteak tomatoes, chopped
- 1 small sweet onion, chopped
- 3/4 lb. wild-caught shrimp, peeled & chopped
- 1 avocado, chopped
- Olive oil
- Balsamic vinegar
- 1 lemon
- Sea salt & pepper 
- Optional add-ins: hard-boiled egg & crumbled bacon

Instructions:
1. Boil green beans for 5 minutes, drain, and then rinse with cold water so they stop cooking
2. Mix green beans in a large bowl with the tomatoes, onion, shrimp, and avocado
3. Dress the salad lightly with olive oil, balsamic vinegar, juice from one lemon, and salt and pepper
4. Top with hard-boiled egg and crumbled bacon if desired

Breakfast for Dinner

Everybody loves breakfast, and after a busy week when your leftovers run out, it can be the the perfect paleo dinner. While I have experimented with many breakfast recipes like paleo pancakes and muffins, tonight's post highlights three quick and easy egg dishes that can be made with a moment's notice. A short and sweet post, but hopefully helpful when you run out of food and ideas! This is just another reason to buy an extra dozen of farm fresh eggs from your local farmers market each week. Enjoy!

Scrambled SOWA Eggs with Bacon & Herbed Tomatoes

Ingredients:

- 2 eggs

- No-sugar-added bacon (I used fresh bacon from Westminster Meats)

- 1 tomato

- Mixed herbs (basil, oregano, etc.)

- Salt & pepper

Instructions:
1. Cook bacon in pan or on a griddle
2. Scramble eggs with salt & pepper
3. Slice fresh tomato and top with herbs of choice

Fried Eggs w/ Sauteed Asparagus & Mashed Sweet Potato

Ingredients:

- 2 eggs

- 1 small sweet potato, baked & mashed

- 1/2 cup asparagus, chopped

- Olive oil

- Cinnamon, salt, pepper, & garlic powder

Instructions:
1. Sautee asparagus in olive oil with salt, pepper, and garlic powder
2. Head up sweet potato (can microwave, bake, or boil it if it isn't pre-prepared), and top with cinnamon
3. When asparagus is done, remove from pan and fry two eggs in the leftover oil & 
spices

Simple Omelet Topped w/ Broccoli & Portobello Mushrooms

Ingredients:

- 3 eggs or 1/2 cup egg whites

- 1 small head of broccoli, chopped

- 1/2 portobello mushroom cap, chopped

- 1 Tbsp. olive oil

- Salt, pepper, & garlic powder

Instructions:
1. Heat olive oil in omelet pan
2. Cook veggies in the oil with salt, pepper, and garlic powder
3. When veggies are cooked to your liking, remove them from the pan
4. Pour eggs (or whites) into the pan, and cook slowly over medium-low heat. Note: you will be tempted to flip! DON'T DO IT! Mal and I learned this the hard way from years of ruining omelets. Be patient, and when the bottom is fully set, flip the omelet, top with veggies, and serve.