Tag Archives: protein

Stuffed Mushrooms

It’s mushroom season! White or Crimini Mushrooms work great for this recipe. This is a great paleo snack. Make them with or without cheese!

Ingredients

6 oz white or crimini mushrooms
2 Tbsp butter
1/2 onion, finely chopped
1 lb mild Italian sausage, casings removed
1 cup celery, finely chopped
1/2 cup red bell peppers, finely chopped
2 Tbsp fresh oregano leaves, minced
2 garlic cloves, minced
1 egg
3 tsps. fresh Italian parsley, minced (or 2 tsp dried parsley)
Salt/pepper to taste
1/2 cup Parmesan cheese, grated (optional)

Directions

Oven to 350*
Clean mushrooms with a damp cloth and remove stems
Finely chop just the stems
Place cleaned mushrooms, caps down on baking sheet and set aside
Heat butter and saute onion for 4-5 minutes or until golden
Add sausage to skillet and cook until browned
Add celery, red bell pepper, and finely chopped mushroom stems and cook for another 5-7 minutes
Add oregano and garlic and cook for 2-3 minutes
Place meat mixture in food processor with egg and parsley and pulse until mixture is finely chopped
Spoon meat mixture into each mushroom cap, top with cheese (optional and bake for ~20-30 minutes until mushrooms are tender and filling is starting to brown
Enjoy! 🙂

Eggs and Bacon Tart

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No gluten, no grains, no dairy.. just a pure protein power breakfast tart. Served with some sautéed veggies and fresh fruit and you’ll have a great meal!

Ingredients

1 lb organic bacon
1 cup thinly diced scallions, leaks or onion
8 large eggs
salt and pepper to taste
Fresh chives for garnish

Directions

Oven to 350*
Cook bacon in skillet until browned, ~5 minutes
Remove and cool and then mince or finely chop
Pour off and discard fat from skillet
Return bacon with onions or scallions and saute for a few minutes
Beat eggs, pepper and salt
Put bacon/onion mixture in a round glass pan (8″ or 9″ works well) and pour egg mixture on it
Bake for 25-30 minutes or until firm
Let cool a bit and garnish with fresh chives

Paleo(ish) Strawberry Cupcakes

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Gluten free, grain free, high protein strawberry cupcakes? Yes! Yum! The kids had fun eating these. Whipped cream and fresh strawberries on top optional, but highly recommended! 🙂

Ingredients

½ cup coconut flour
1 tablespoon arrowroot powder (I used tapioca powder since I did not have this ingredient.. arrowroot powder is used as a thickening agent)
<¼ teaspoon celtic sea salt (optional)
½ teaspoon baking soda
4 large eggs
½ cup agave nectar or honey (I used 1/4 cup, and these were plenty sweet)
1 tablespoon vanilla extract
½ cup finely chopped fresh strawberries
Whipped cream and more strawberries for topping

Instructions

Preheat the oven to 350°F. Line 8 muffin cups with paper liners (or 12 mini muffin cups).
In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.
Scoop cup of batter into each prepared muffin cup.
Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour.

Thanks once again – ElanasPantry!

Savory Mushroom Quiche

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I can’t believe it’s September already, but it’s been a beautiful summer! There’s a late summer chill in the air here in Seattle and the days are getting noticeably shorter. We had our first big wind/rain storm of the season last weekend.. there were uprooted trees and felled branches all over and many people lost power for a day or more. It sure makes you appreciate having light and heat at the flip of a switch! It was a little hard to explain to my two year old why we couldn’t make toast or pancakes but my almost five year old thought it was very fun to eat frozen bread with butter and jam! Anyway, here’s a great fall dish – mushroom quiche! I took my classic Quick Quiche recipe added a step (I promise it’s worth it!) and voila – lovely seasonal fall quiche!

Ingredients

I buy gluten free crusts in packages of two, so usually make two quiches at a time. One for now and one to freeze! So this recipe is for two quiches.

2 pie crusts (wheat or there are many gluten free options out there)
4 eggs
1 3/4 cups milk (2%, whole, or half & half.. your choice)
dash of salt and white pepper
1/4 tsp nutmeg

Filling

2 cups shredded swiss cheese (divided)
1 Tbsp. butter
1/2 cup thinly sliced onion
1 1/2 cup sliced fresh mushrooms
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp thyme (dried) or 1 tsp fresh chopped thyme
1 Tbsp dry sherry

Directions

Preheat oven to 375 degrees
In a large pan, saute onion in butter over medium heat for 5 minutes
Add mushrooms and seasonings and saute for another 5 minutes (when done, onions should be transparent and golden brown, mushrooms tender and shrunken and liquid should be evaporated)
Stir in sherry and remove from heat
Make your quiche custard now by beating eggs until frothy, then adding seasoning and milk
Now you are ready to assemble and bake: first put 1/2 cup cheese in bottom of each crust, then add the mushroom/onion filling evenly, top this with the remaining 1/2 cup of cheese, and then divide and pour the custard mixture into each filled crust
Bake for 40-45 minutes (crust should be golden brown, filling browned and firm to touch)
Cool a bit and serve!

Guacamole Deviled Eggs

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A great variety of deviled eggs that adds yummy avocado to a protein rich appetizer!

Ingredients

6 large hard boiled eggs, cooled and peeled
2 ripe avocados
¼ cup cilantro, finely chopped
1 tablespoon chives, finely chopped
1 tablespoon lime juice
½ teaspoon celtic sea salt
1 teaspoon red pepper flakes
chili powder, for garnish

Instructions

Cut eggs in half and remove yolks
In a bowl, mash yolks and avocados
Stir in cilantro, chives, lime juice, salt, and red pepper flakes
Scoop filling into egg whites with a 1 tablespoon ice cream scoop
Refrigerate until serving
Sprinkle with chili powder and serve!

Thanks ElanasPantry!

Classic Deviled Eggs

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Do you love deviled eggs? This is a classic recipe – a bit art and a bit science – but with the promise of a super delicious appetizer!

Ingredients

Eggs
Mayonnaise
Chives, chopped
Parsley, for garnish
Paprika, for garnish

Directions

Bring pot with eggs and water to a boil and then simmer eggs for about 15 minutes
Peel under cool water
Cut each egg in half and remove the yolks into a separate bowl
Stir in mayonnaise until desired color and consistency is reached (this is the art part.. you’ll need to try your way forward)
Stir in chopped chives
Scoop yolks back into egg-whites and top with chopped parsley and a dusting of paprika
Refrigerate until ready to serve
Enjoy!

Tomato, Basil, Mozzarella and Watermelon Skewers

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We’re having another “heat wave” (Seattle doesn’t really know what to do when it’s 80+ degrees (except celebrate perhaps). Get to 90+ though and we start melting). With no air conditioning, we try not to cook and bake much, instead we head to the lake for picnic dinners or grill on our deck. These skewers require no grilling or cooking however and are totally summer, totally simple, and totally delicious.

We had these at a wedding few weeks ago in California. It was the perfect appetizer.

You skewer cherry tomatoes, cubed mozzarella, cubed watermelon and fresh basil leaves. Then drizzle with your favorite balsamic vinaigrette and serve! So easy!

Ingredients

Cherry tomatoes
Watermelon, slice into 1″ cubes
Mozzarella, cubed
Fresh basil leaves
Balsamic vinaigrette
Skewers (look for bamboo knot cocktail / Hors’ D’oeuvre picks)

Directions

Skewer tomatoes, watermelon and cheese with basil layered in
Drizzle with balsamic vinaigrette
Keep refrigerated until ready to serve
Enjoy!

Orange Cake

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This is a totally delicious cake! Eat it for breakfast or dress it up for high tea or dessert! You can enjoy this as is for paleo goodness, or add an optional sweet and citrusy glaze to make it even more amazing!

Though I haven’t tried it, Elana (from Elanaspantry.com) says there’s a Starbucks version out there that tastes just like this one.

The one tricky part of this recipe is that you have to boil oranges for 90 minutes. So plan ahead. The oranges are low maintenance while cooking, but keep an eye so you don’t run out of water. As an extra bonus, your house will be filled with a refreshing and natural citrusy aroma! 🙂

Ingredients

2 oranges
4 large eggs
1/2 cup agave nectar or honey (original recipe says 3/4 cup)
2 cups blanched almond flour
1/4 tsp celtic sea salt
1 tsp baking soda

Glaze (optional)

1 cup powdered sugar
1 Tbsp fresh squeezed orange juice
1/2 orange, thinly sliced for decoration

Instructions

Wash the oranges and boil them whole (peel and all) for 1 ½ hours, or until soft
Place whole oranges (peel and all) in a food processor and blend until smooth
Process in eggs, agave, almond flour, salt and baking soda until well blended
Pour batter into a greased 9 inch cake pan
Bake at 375° for 45-50 minutes, until a toothpick stuck in the center comes out clean
Cool in the pan for 2 hours
Make glaze by working orange juice into powdered sugar. You can add more/less liquid to get desired consistency. Pour onto cake and even out with spatula. Decorate with optional orange slices.
Enjoy or refrigerate for a few days (if you can keep from eating it up)! 🙂

Thanks for the inspiration Elanaspantry.com!

Lemon Basil Cookies

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My basil plant has been loving the heat wave in Seattle and growing like crazy! These lemon basil cookies are great for breakfast or as a quick snack – keep in the freezer for a yummy cold paleo cookie treat! Grain free, dairy free, soy free, egg free! Ingredients

2 cups blanched almond flour
¼ teaspoon baking soda
¼ cup coconut butter
¼ cup honey
1 tablespoon chopped fresh basil
1 teaspoon lemon zest

Instructions

Combine almond flour and baking soda in a food processor
Pulse in coconut butter, honey, basil, and lemon zest
Scoop dough one level tablespoon at a time onto a parchment paper lined baking sheet
Press balls of dough down to flatten
Bake at 350° for 6-10 minutes
Cool for 2 hours
Serve or freeze for an easy protein rich snack!

Inspired and modified. Thanks Elanaspantry.com

Potato Egg Baskets

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Potatoes, eggs, prosciutto and some herbs all in one! These are a very pretty addition to a breakfast or brunch spread, or keep in the freezer for a great protein snack!

Ingredients

1 1/2 pounds Yukon gold potatoes, peeled and grated (super fast – run potatoes through your food processor with grater blade)
2 tablespoons unsalted butter, melted
1/2 cup grated Parmesan cheese, divided
12 eggs
3 slices prosciutto, chopped
2 tablespoons freshly chopped chives
1 tablespoon freshly chopped parsley
Salt and pepper, to taste
Cayenne pepper, to taste (optional)

Preparation

Preheat oven to 425° F. Lightly grease a 12-cup muffin tin.
Combine potatoes, butter, 1/4 cup cheese, salt and pepper in a bowl. Divide potato mixture evenly among prepared muffin tin and gently press to form a thin layer on the bottom and sides of each cup.
Bake until just golden brown, 15 to 18 minutes. Remove from the oven and reduce the temperature to 350° F.
Gently crack 1 egg into each potato basket. Sprinkle with prosciutto, chives and parsley.  Top each egg with remaining cheese.
Return to the oven and bake until eggs are set, 10 to 13 minutes. Sprinkle with cayenne pepper before serving.

Thanks PCC Natural Markets!

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