Perfect Paleo Le Creuset Quiche

Last year at work I had a financial services client who was starting up an avocado ranch business, and he was nice enough to send me a box of a dozen beautiful avocados from his backyard in sunny California. It was a pretty exciting day at the office when the box arrived. It's worth mentioning that the client never told me that he sent them, so needless to say, my coworkers and I were quite confused. It turns out that anytime a client sends a box of avocados, it is a good day. My client Tim has fully launched his company and website Red Hawk Ranch and ships freshly picked California avocados across the U.S. for incredibly reasonable prices. I highly recommend ordering a box next time you are in the mood for a guacamole party!

Today's recipe uses my absolute favorite kitchen tool - my teal le creuset pot. Ryan gave this to me for Chrismannukah last year (thank you!!), and it is so beautiful that I actually keep it out our stove at all times. I am not sure if it is a coincidence or not, but every single thing I have ever made in this pot comes out perfectly. I have created quite a few crustless quiches in this pot, and I encourage you to get one and try them out! The recipe below combines some great green veggies, but you can also add some sauteed chorizo, bacon, or any other meat if your breakfast eaters are looking for some extra protein and texture. 

The le creuset pot is also incredible for soups and stews. Friday's creation for my cookbook was a sweet potato and chicken curry stew. I have my third photo shoot on Monday and then will be over halfway through the photographs for the book! You can check out some of the pictures, a video of me, and all of the info on my kickstarter campaign. Don't forget to pre-order your copy! The campaign ends on May 28th, so there are less than two weeks left!

Perfect Paleo Le Creuset Quiche: Serves 3-4, Prep time: 10 min, Cook time: 1 hour

Ingredients:

- 1/2 Tbsp. olive oil or coconut oil

- 1 large sweet onion, chopped

- 2 cups broccoli, chopped

- 6 oz. spinach

- 6 organic, cage-free eggs

- Salt, pepper, and garlic powder

Instructions:

1. Heat olive oil over medium-low heat in your favorite Le Creuset dish

2. Add onion, and cook until soft (about 10 minutes)

3. Add broccoli and cook another 5-10 minutes

4. Add spinach and cover for 2-3 minutes until wilted

5. Whisk eggs in a bowl with a dash of salt, pepper, and garlic powder

6. Pour eggs over the veggies, and cook for about 40 minutes until set

 
  

Summer Steak Salad

Organization, preparation, and time management have always been part of my skill set, but lately I have been taking these things to the next level. I am a busy woman these days between work, my personal life, building a health coaching business, and focusing on my own health and wellness. I have been dabbling in the health coaching arena in a few areas, and one of my first experiments was running a corporate cleanse. I cooked 5 meals per day for 3 days for some clients that wanted to "cleanse" but didn't want juices. The five meals included:

• Creamy broccoli soup with avocado
• Fruit salad
• Sweet potato & lentil curry stew
• Roasted vegetables with olive oil and garlic
• Carrot, string bean, and spinach soup

I have to admit that I spent about 8 hours shopping, prepping, cooking, and organizing these meals. I learned a ton, and I had a blast doing it. With a bigger kitchen and more free time, I could do some serious damage in the kitchen with future cleanses. My fridge ended up looking like a tetris game, and I was proud of my efforts. I was thrilled to show people how good it feels to eat clean and gain awareness of cravings and habits that may otherwise be hidden. Feel free to reach out if you ever have questions on how to do a cleanse and spend a few focused days (or weeks) on using food as medicine and treating yourself to health!

Summer Steak Salad: Serves 1, Prep time: 10 min, Cook time: 10 min

Ingredients:
- 4-6oz. grass-fed flank steak at room temperature
- 1 tsp. grass-fed butter or coconut oil
- salt & pepper
- Handful of strawberries, raspberries, and blueberries
- 1/4-1/2 avocado, chopped
- 2-3 cups spinach

Instructions:
1. Heat oil in frying pan over medium heat until hot
2. Season both sides of the steak with salt and pepper
3. Cook the steak for 3-4 minutes on each side (do not move it while cooking!)
4. Let the steak sit for 5 minutes to rest
5. Chop the steak, and toss your salad with all of your ingredients 

Raspberry Hazelnut Spinach

Today was a great day. I got lots of good news, crossed off some huge items on my to-do list at work, and visited with Joann and her little man Tyler after work. Tomorrow is Friday which is even better, and I am looking forward to the weekend. No major plans at the moment, but I am hoping to take my bike out for another spin if the rain holds out. I went for a ride last weekend for the first real ride in about 2 years. Mal and I used to be pros when we biked every morning before work in our old life. Apparently when you take 2 years off, it isn't nearly as easy. As I finished the first monster hill, I was off the saddle huffing and puffing like a 500-lb. man with asthma. Clearly a beautiful site, and I decided one loop was enough (when the original plan was three). I am determined to build back up to our daily 15-mile rides full of hills before the summer ends. Mal will be back in Stamford for the summer, and I only have 6 more days until she arrives. Reunited again, I am sure we will conquer the biking along with everything else that comes our way! I apologize in advance to my die-hard paleo readers if I am eating delicious baked goods from SoNo Baking Company, bagel sandwiches and cinnamon rolls from Liz Sue, and some good old-fashioned rice pudding from the grocery store. If it happens, just remember... she made me do it!

Raspberry Hazelnut Spinach: Serves 4, Prep time: 5 min, Cook time: 10 min

Ingredients:
- 5 cups spinach
- 1 tsp. coconut oil
- 1 small container raspberries (about 1 cup)
- 1/2 cup chopped hazelnuts

Instructions:
1. Lay chopped hazelnuts on a foil-lined pan
2. Toast nuts for 2-3 minutes, watching carefully so they don't burn
3. Heat coconut oil over medium heat
4. Add spinach and cook until wilted (about 5 minutes)
5. Top sauteed spinach with toasted hazelnuts and fresh raspberries

  

Spring Spinach Salad

Happy May! I have been beyond MIA, and my poor blog has been neglected (I think I have said this one too many times lately...). The past couple of weeks have been nonstop madness, mostly due to my move back to Stamford. Thanks to a lot of help (thank you family!), I was able to move, unpack, decorate, and get totally settled in 96 hours. I have a lot of scratches and bruises to show for it, and I am so thrilled with my new place. Home to me should be a place of serenity and love; I am so grateful to have my own apartment again and build a home in the exact way that makes me feel fulfilled and comforted. I was able to sell most of my furniture before the move so I could get a fresh start in all respects. I am loving the new furniture, my wonderful building, and most importantly being closer to family, friends, and colleagues again. In the midst of all the greatness, I am learning to readjust to office life. This is the fourth day in a row that I have dressed up, worn heels, blowdried my hair, and engaged with dozens of people - definitely a record for the past 2 years! As the weeks go on and I adjust, I will find a way to make time for my cooking and blogging and share some wonderful spring meals with all of you. My first recipe is a great spring salad for those on the go. My cooking is much more strategic now since I am planning many meals in advance to bring to work with me. I love a good salad, so I prepped all of the ingredients on Sunday night and then threw a fresh salad together each night to bring the next day to the office. The ingredient options are endless, and I will be sure to share all future creations!

To the right you will see my brand new dining area in my new place. The chairs are missing (they will be delivered on Saturday), but you can see the table is just dying for some visitors and a dinner party! I can only imagine all of the meals and wonderful times that will happen around this table over the years to come. There are two leaves hanging out in my closet, so I can seat up to 10 people! There are many great things ahead, and I am very excited for this new chapter of my life. Looking forward to feeding you along the way!

Spring Spinach Salad: Serves 4, Prep time: 30 minutes, Cook time: N/A

Ingredients:
- 8 cups organic spinach, washed
- 1 lb. cooked organic chicken, chopped or shredded (I poached mine)
- 1 avocado
- 4 kumato tomatoes
- 3 small sweet peppers, chopped (use red, orange, and yellow for a beautiful mix!)
- 1/2 cup pomegranate seeds
- 1/4 cup ground flaxseed

Instructions:
1. Grab 4 tupperware containers (if you are packing these to-go)
2. Put 2 cups of spinach in each container
3. Split remaining ingredients equally amongst the 4 containers
4. Top with your favorite homemade paleo salad dressing or a little lemon juice, olive oil, and/or balsamic vinegar

Easy Shrimp & Veggie Soup

If you were wondering what an unhappy spatula looks like, you have come to the right place! I was in my room working yesterday, and when I opened my door to get a glass of water, I smelled a horrible whiff of burning plastic. The dishwasher had just finished running, and apparently my favorite spatula had fallen through the racks and was burning. This is actually pretty ironic because this was the only spatula that I could flawlessly flip omelets with. This took years to master, and I finally got it down in 2012. Now that my doctor banned me from eating eggs, it is probably fitting that my omelet spatula needs to be thrown in the trash. Hopefully the next sign from above doesn't include burning any more of my kitchen tools - that seems a little unnecessary if you ask me! 

Today's recipe is my new chicken-free take on a traditional chicken soup recipe. I recently picked up some wild-caught shrimp from Trader Joes, so I figured I could make a new soup recipe with it. It was actually great to have such a different twist on such a standard soup. This is incredibly easy to prepare, and you can substitute the veggies for anything you have in the house. I will absolutely be making this again and experimenting with other creative dishes with shrimp. Give it a try and let me know what you think!

Easy Shrimp & Veggie Soup: Serves 4, Prep time: 15 min, Cook time: 35 min

Ingredients:
- 1 Tbsp. olive oil
- 1 large onion
- 1 Tbsp. chopped garlic
- 3 carrots, peeled & chopped
- 5 celery ribs, chopped
- 2 large red peppers, chopped
- 1 tsp. thyme
- 1/2 tsp. pepper
- 2 quarts (8 cups) organic vegetable stock/broth
- 1 lb. wild caught shrimp (I used frozen from Trader Joes that had tails removed and was de-vained)
- 6 oz. fresh spinach

Instructions:
1. Heat olive oil over medium heat
2. Add onions and garlic and cook for 10 minutes until soft
3. Add carrots, celery, and peppers and cook for another 10 minutes
4. Add thyme, pepper, and vegetable stock and bring to a boil
5. Turn heat to medium low and cook covered for another 10 minutes
6. Rinse shrimp in a colander and then slice into bite-sized pieces (I cut each shrimp into three pieces)
7. Add the shrimp and the spinach to the pot and cook for another 5 minutes

  

  

Spinach & Mushroom Turkey Pie

I have inadvertently become the gadget queen. My latest addition to the kitchen is an awesome Misto sprayer that I use for olive oil. It was only $9.99 from Bed, Bath, and Beyond ($8 with the coupon!). It basically sprays your oil like traditional cooking sprays but without the chemical additives. It was a little stiff at first, but after a few uses, it is really perfect now. You can save a lot of olive oil by using one of these - you can perfectly cover pans, veggies, salads, etc. with a fraction of the oil. 

Today's recipe was supposed to be a traditional turkey meatloaf, but I got a little creative (aka carried away) in the kitchen. I decided the meatloaf should have a lot of veggies in it, and then I realized my food processor has been lonely lately, so I threw everything in there. The finely chopped spinach/veggie mixture turned my meatloaf green, and then I decided to bake it in a pie dish. The meatloaf quickly transformed into a spinach pie/quiche lookalike. In reality, the consistency is similar to your typical meatloaf, but the added veggies and herbs give it a great distinct flavor. This is an incredibly quick and easy dinner to prepare - mix all the ingredients in a bowl, and then pop it in the oven. Serve with salad or some freshly steamed veggies, and you're good to go!

Spinach & Mushroom Turkey Pie Serves 5, Prep time: 15 min, Cook time: 30 min

Ingredients:
- 1.25 lb. ground turkey (or other ground meat of choice)
- 1 small onion, chopped
- 1 Tbsp. garlic, chopped
- 4 medium button mushrooms
- 1 cup spinach
- 2 eggs
- 1/2 cup almond flour
- 2 Tbsp. dried basil
- 1 Tbsp. dried parsley
- 1 tsp. garlic powder
- 1/2 tsp. sea salt
- 1/2 tsp. pepper

Instructions:
1. Preheat oven to 375 degrees
2. Add spinach to food processor and pulse until finely chopped
3. Add mushrooms and onion and pulse until chopped 
4. Put veggie mixture, ground meat, and all other ingredients in a bowl, and mix until well combined
5. Press meat mixture into a pie dish or arrange it on a cookie sheet in the shape of your choice (heart for Valentine's day anyone?)

6. Bake for 45 minutes until cooked through (toothpick should come out clean)

7. Let sit for 5 minutes, and then slice and enjoy!

  

  

Spinachy Egg Nests

The day has finally come! Tonight is the first PaleOMG cooking class in Boston. I signed up for both nights because 1. I'm obsessed, and 2. I couldn't choose between sweet and savory (shocker). I can't wait to meet Juli, see what recipes we are going to make, and make some more paleo friends in Boston. I will try to snag some great pictures, and I'll be sure to post about both classes over the weekend. 

On another note, last weekend I had a crazy stomach reaction after going out to eat - it reminded me of the pre-paleo days. Pretty sure I had some gluten and dairy by mistake, and I was feeling sick, bloated, and sluggish. I decided to try a one-day juice cleanse to load up on organic veggies and clear out the toxins in my system. I tried the BluePrint cleanse because they are sold at Whole Foods now. It was $58 for the day which is pretty great compared to other brands on the market. I went with the Foundation Cleanse which is the "intermediate" level. I am so used to green juice now, and I actually loved it. They are so filling, and since it took me almost an hour to finish each bottle, I never once had food cravings in the entire day (definitely not my typical situation). The cashew milk at the end of the day was such a good treat and tasted like a rich milkshake. I felt so amazing and energized all day, and I woke up the next morning feeling completely rejuvenated. I had to get back to real food, so I made these spinach egg nests and a popcorn shoot salad. A guy at the farmers market convinced me to buy these shoots because he promised the flavor was as sweet and complex and he was. He was right - these shoots have such an insanely sweet flavor, and the taste changes as you chew them. I threw on some avocado and blueberries to make a "salad" - it was a bizarre combo but nice to switch it up. Definitely try these micro-shoots next time you're at the market - it is like a mix between alfalfa sprouts and kettle corn popcorn, and you'd need to taste it to believe it!

Spinachy Egg Nests Serves 1, Prep time: 5 min, Cook time: 10 min

Ingredients:
- 1 tsp. olive oil
- 2 cups spinach
- 2 eggs
- 1/4 tsp. garlic powder
- sea salt & pepper to taste

Instructions:
1. Heat olive oil over medium heat
2. Cook spinach with salt, pepper, and garlic powder until soft
3. Make two holes/nests for the eggs, and crack the eggs in the holes
4. Cover the pot, turn the heat to low (2-3), and cook for about 5 minutes (+/- depending on your egg preference)

Chicken & Brussel Bowl

I never thought my love for the 80's could be any stronger, but it has reached an all-time high. Thanks to one of my lovely coworkers (hi Moaky!), I now appreciate and miss that beautiful decade more than ever. I am not ashamed to admit that I have dabbled with online dating in the past, and it always was an experience to remember. I did meet some wonderful people along the way, but I also have many hilarious stories (think allergic reaction + bloody nose + shrieking). I am lucky to have the online dating chapter of my life behind me, but after seeing this video from Moak, I am not so sure. Before eHarmony, Match, and OKcupid, apparently there were VHS movies you could get with video clips of potential suitors. I cannot stop watching this video... it just doesn't get old: Single Hotties in the 80's.  

I wasn't sure what to make for dinner tonight, so I just took a few ingredients from the fridge and threw them together. This turned out to be one of my favorite dinners in a while. The toasty garlic was delicious, and I loved the combo of flavors. I really think the spinach from the farmers market this week is the best spinach I have ever tasted. The leaves are enormous (almost the size of my face), and they are thick with almost a little crunch. I snacked on some leaves while I was cooking, and it tasted like I was eating them fresh out of the garden. Try this recipe out next time you are in a rush and don't have a dinner plan. You won't regret it!

Chicken & Brussel Bowl Serves 2, Prep time: 5 min, Cook time: 20 min

Ingredients:
- 6 cloves garlic, chopped
- 1-2 tsp. coconut oil
- 8 oz. chicken, poached & shredded
- 1 cup brussel sprouts, quartered
- 1 cup spinach
- Sea salt & pepper to taste

Instructions:
1. Melt coconut oil over medium heat
2. Add garlic and cook for 5 minutes until fragrant and lightly browned
3. Add brussel sprouts and cook for 10 minutes, stirring often
4. Add shredded chicken and spinach and cook for another 3-4 minutes
5. Add salt & pepper to taste, and serve in a bowl. That was easy!

Sweet Celeriac Root Hash

Happy Sunday people. Today was an interesting and informational day for many reasons:

1. (I thought) I bought a rutabaga for today's recipe, and it turned out to be celeriac root (see recipe below) - such an interesting vegetable that I've never had before!
2. I stepped in a huge pile of dog sh*t on the street at the very end of my 5+ mile walk with Chris, and we discovered that it isn't that easy to clean a poop sneaker when you live in a city.
3. I practiced my qigong in the shower tonight which was awesome - I must warn you that it can be very dangerous when your feet are slippery while harvesting your qi ;)
4. The nutrients in a 1oz. shot of wheatgrass are equivalent to those in 2.5 cups of green vegetables... I still haven't tried it yet, but I think this will be my next experiment. 

I have been loving all of the winter root vegetables, so I tried to get creative this morning. I created this sweet and savory breakfast hash and threw a dollop of it on top of a spinach and mushroom frittata. The final picture didn't come out too beautifully, but it tasted fantastic. The recipe below will serve two people, and you can make a really delicious mash with the leftover half of the celeriac root. It is an awesome potato substitute with way more flavor and great nutrients.

Ingredients:
- 1/2 celeriac root, peeled & shredded
- 1 small sweet potato, peeled & shredded
- 1 small apple, peeled & diced
- 1 small onion, diced
- Olive oil

- sea salt, pepper, and garlic powder to taste

Instructions:

1. Heat olive oil over medium heat

2. Add diced onions and cook for about 5 minutes until soft

3. Add shredded celeriac, sweet potato, and apple (use a cheese grater or food processor for these)

4. Season with a little sea salt, pepper, and garlic powder
5. Cook for 15-20 minutes until it fully cooks through and gets a little crisp like hash browns. I stirred it quite a bit at first but then let it sit for a few minutes at a time so the bottom would brown.
6. Serve on top of your favorite frittata or topped with poached eggs.

   

  

Perfect Veggie Quiche

I'M BACK! I hope you haven't missed me too much over these past two weeks. I had quite the traveling adventure visiting so many of my favorite people for the holidays. After bouncing from house to house in CT, I headed up to Vermont for almost a week. I had to work for some of it, but I have no complaints. Apparently Waitsfield got close to five feet of snow over the week we were there, and I had the most beautiful views from the house while I worked. The fire was going nonstop every day, and I got in some great skiing over the weekend. I also visited an amazing natural food store called Sweet Pea that had an unbelievable selection of paleo-friendly foods. I was a bit under the weather for most of the trip, so I loaded up on echinacea teas, fresh-pressed organic green juices, and a few treats like trailmix and "nut buddies". 

  

When I finally got back to Boston I was dying to get back in the kitchen and whip up some delicious home-cooked meals. I have plenty of material to share now, and I am starting up with a delicious vegetable quiche. You can feel free to switch up the veggies, add meat (or cheese if you do that), and get creative. This recipe is very simple and came out so well. I have had a few quiche recipes that are a bit too moist/watery, and this one cooked perfectly in exactly 30 minutes. Enjoy the leftovers for breakfast the next day!

Ingredients:

Crust

- 1.5 cups almond flour

- 1/4 cup olive oil

- 1/2 tsp. baking powder

- 1/2 tsp. fine sea salt

- 1/4 tsp. garlic powder

- 1/2 tsp. dried onion (or onion powder)

- 2 tsp. parsley

Filling

- 1 large sweet onion, chopped

- 1 shallot, chopped

- 1 Tbsp. garlic, chopped

- 1 Tbsp. olive oil

- 10 white mushrooms, chopped

- 1 bag spinach

- 4 eggs

- Sea salt & pepper 

Instructions: 

1. Preheat oven to 350 degrees

2. Mix all crust ingredients in a small mixing bowl until dough forms

3. Press the dough into the pie dish working it into the dish so it fills out the full pan

4. Bake for 15 minutes until lightly brown and set aside to cool

5. Heat olive oil for filling over medium heat

6. Add onion, shallot, and garlic to oil and cook for about 10 minutes until lightly browned

7. Add mushrooms and cook for another 5 minutes

8. Add spinach and cook for another 5+ minutes until some of the liquid cooks off

9. Whisk eggs in a bowl and then add veggie mixture and S&P

10. Pour filling into the crust and bake for 30 minutes

11. Let sit at least 10-15 minutes before slicing

  

Vegetarian Paleo "Lasagna"

The countdown is officially on! Less than 24 hours until my whirlwind holiday travels begin. The next two weeks will be overflowing with loved ones, parties, celebrations, and fireplaces. I am bursting at the seams with holiday spirit and joy - almost certainly setting a personal record this year. I hope everyone else is taking part in the holiday cheer and spending as much time as possible with friends and family over the next few weeks.

Tonight's recipe was created during Mal's visit - I made her my best attempt at Italian food. This isn't exactlyyy lasagna, but it definitely had a lasagna flair, and the spices and flavor were spot on. I would not recommend this recipe if you have an undying craving for lasagna (there is no pasta or cheese in this people!), but it really made a fantastic side dish. You could serve it with an almond-flour "breaded" chicken cutlet or your favorite grass-fed steak. The actual instructions and veggies in this are not that important - feel free to switch things up and just get it all layered in your pan. The house will smell like an Italian feast, and you won't be disappointed!

Ingredients:
- 1 large eggplant, sliced
- 2 medium zucchini, sliced
- 3 large tomatoes, sliced
- 10 oz fresh spinach
- 1 large sweet onion, chopped
- 2 Tbsp. chopped garlic
- 1 Tbsp. olive oil
- 32oz. can organic tomato puree
- Italian seasonings (basil, oregano, etc.)
- Black pepper

Instructions:
1. Preheat oven to 375 degrees
2. Heat olive oil over medium heat
3. Saute onions and garlic for 10 minutes until golden
4. Meanwhile, pour a little sauce in the bottom of your 9x12 casserole/lasagna dish
5. Put a layer of eggplant (using 1/2 of the eggplant), a layer of zucchini (slices of 1 zucchini), and a layer of fresh tomato slices
6. When onions and garlic are done, add half of the mixture on top of your fresh tomatoes
7. Put a layer of spinach and then half of the can of the tomato puree. 
8. Top generously with Italian seasonings and pepper.
9. Repeat with the rest of the eggplant, zucchini, tomatoes, onions/garlic, spinach, tomato puree, and another layer of spices
10. Bake (covered with foil) for 45 minutes and then uncovered for another 10 minutes.
11. Let sit for at least 5-10 minutes before serving

  

  

Grass-Fed Beef Taco Salad

Hello from Stamford! December is a month full of travel, and I still have another four mini trips before the month ends. I also am insanely excited to report that I booked a week-long trip to Canyon Ranch in the Berkshires. I spend a week at there ten years ago, and I am well overdue for a return visit. I honestly think that Canyon Ranch is a slice of heaven on earth, and I would recommend every single person to experience it at some point if at all possible. I am about to call my program coordinator to sign up for lectures, healthy cooking demonstrations, and spa/medical services ranging from Ayurveda and ancient Chinese medicine techniques to detoxifying rituals and hypnotherapy. I am going to have a lot of stories when I return, so you should be excited too!

This is a quick recipe tonight - the last of the Florida meals. Mom and I needed a very quick dinner after almost 10 hours of shopping last week. We tag-teamed dinner and were eating in under 15 minutes. This is a perfect dinner for a rushed night that can comfortably serve 3 hungry people!

Ingredients:
- Spinach
- 1 lb. grass-fed ground beef
- 1+ Tbsp. chopped garlic
- 1 large onion, sliced
- 1 large red bell pepper, sliced
- sea salt, pepper, and any other spices of choice
- 1 avocado

Instructions:
1. Cook grass-fed ground beef over medium heat until cooked through (6-9 minutes)
2. Drain the excess fat from the pan
3. Add garlic and onion and cook for another 5 minutes
4. Add red bell pepper and all spices
5. Cook for a couple more minutes - as this cooks, set all plates with a layer of spinach
6. Scoop the mixture on top of the spinach leaves and top with sliced avocado

Paleo Stuffed Mushrooms w/ Sweet Potato & Spinach

Days 1-3 in Florida have been wonderful. Mom and I had a fun-filled day at the outlets on Thursday. We shopped for over 8 hours and only took a 15 minute break in the middle for lunch. While I never was a huge fan of tailgating in the past (too much beer), we had the best tailgate lunch party in her truck eating paleo salads. We certainly got a few looks, but we didn't care! The day ended when we almost got run over by a teenage driver with hot pink leopard seat covers. We were walking in the rain with bright clothes on and a giant golf umbrella, and she came insanely close to running us over. She rolled down her window to apologize by saying she didn't see us. I was so delirious at this point, I bent over in the middle of the street and started hysterically laughing (trying not to pee) in the pouring rain. Anyone close to me has experienced this situation at least once with me... :)

Last night we cooked a great feast and then played May-I (our signature family card game). The retired life is really agreeing with me, and I may never leave. I highly recommend trying out today's recipe. I used to make something similar pre-paleo that had quinoa (inspired by http://www.tastingindependence.com/2012/01/quinoa-sweet-potato-stuffed-shrooms.html), and I have wanted to it paleo-style ever since. It is easy and delicious - give it a try!

Ingredients:
- 4 portobello mushroom caps, stems removed and insides cleaned
- 2 medium sweet potatoes (or 3 small), chopped
- 2-3 cups fresh spinach
- Olive oil
- Sea salt, pepper, and garlic powder

Instructions:
1. Preheat oven to 425 degrees
2. Toss chopped sweet potato with a little olive oil, sea salt, pepper, and garlic powder
3. Roast in the oven for about 30 minutes until cooked through and a little crisp
4. Add spinach and cook for another 5 minutes until spinach wilts
5. Spoon the sweet potato/spinach mixture into the portobello caps, and put them back in the oven for another 15 minutes

Frittatas 3 Ways

On the road again! It is that time of year with a lot of travel, so tons of eating out and not a lot of home cooked meals over the past few days. Paleo on the road has luckily become second nature, and I always plan some backup snacks/meals just in case. As I was packing up my stuff at work today to head back up to Boston, Steve came into my office and asked why I had a can of cat food in my suitcase. While he should clearly know better not to be looking in a female colleague's suitcase, he totally caught me - it wasn't cat food, but I did have an "emergency" can of wild salmon just in case I was unable to get a paleo meal throughout my travels. The moral of the story is that you can never be too prepared, but you also need to be willing to take a little heat from your not so paleo friends! 

I have experimented with a ton of frittata / egg casserole recipes, and tonight I am sharing three that I made in my first month or two of experimenting with paleo. They each make enough for five solid servings, so it is the perfect thing to make Sunday night and have five quick and easy breakfasts for the work week. The possibilities are endless, but here is a trio of recipes to get the wheels turning. Enjoy!

Mushroom & Onion Frittata 

Ingredients:

- 1 carton egg whites or 10-12 eggs, beaten

- 16 oz. mushrooms, chopped

- 1 large sweet onion, sliced & chopped

- 1 Tbsp. coconut oil

- Salt, pepper, & garlic powder

Instructions:
1. Preheat oven to 375 degrees
2. Saute onion and spices in melted coconut oil over medium heat until soft (7-10 minutes)
3. Add mushrooms and cook another 5 minutes
4. Pour into greased 9x12 casserole pan, top with eggs of choice, and cook for 30 minutes or until set.

Kale, Pepper, & Asparagus Frittata w/ Avocado

Ingredients:

- 1 carton egg whites or 10-12 eggs, beaten

- 1-2 cups kale, stems removed

- 1 red pepper, chopped

- 1 bunch asparagus

- 1 Tbsp. coconut oil

- Salt, pepper, & garlic powder
- 1 avocado 

Instructions:

1. Preheat oven to 375 degrees

2. Saute kale, pepper, asparagus, and spices in melted coconut oil over medium heat until soft (7-10 minutes)

3. Add mushrooms and cook another 5 minutes

4. Pour veggies into greased 9x12 casserole pan, top with eggs, and cook for 30 minutes or until set

5. Top with sliced avocado

Sweet Potato, Spinach, & Onion Frittata w/ Grass-Fed Ground Beef

Ingredients:

- 1 carton egg whites or 10-12 eggs, beaten

- 1lb. grass-fed ground beef

- 2 small-medium sweet potatoes, chopped

- 2 cups+ spinach

- 1 large sweet onion, sliced & chopped

- 1 Tbsp. coconut oil

- Salt, pepper, & garlic powder

Instructions:

1. Preheat oven to 375 degrees

2. Cook ground beef over medium heat

3. In a separate pan, saute onion, sweet potato, and spices in melted coconut oil over medium heat until soft (10-15 minutes)

4. Add spinach and cook another 2-3 minutes until soft

5. Pour drained meat into a greased 9x12 casserole pan, cover with the veggie mixture, top with eggs, and cook for 30 minutes or until set

Note: For those who don't want ground beef for breakfast, this version makes a perfect lunch or dinner!