Baked Eggs With Avocado (Whole 30)

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The original recipe for Baked Eggs in Avocado Boats called for enlarging the pit holes in the avocado and gently dropping  an egg in the enlarged hole then not spilling the egg out of the avocado as you are transferring it to the oven.  I don’t have that much coordination on my best days.  I loved the ideas so much though, I decided to get all chefy and deconstruct the egg boats into something a little more in line with my coordination level and the Whole 30 so I omitted the cheese and hot sauce.

This recipe is good as it is but you could really mix it up.  You could add bacon or any left over meat you have around.  You could spice it up with taco season or any mix of herbs or spices you like.  Add a simple vegetable and you have a Whole 30 compliant breakfast, lunch or dinner.

Baked Eggs and Avocado

Adapted From The Toss Your Salad Cookbook

1 medium avocado

2 eggs

1 roma tomato

2 tsp chopped onion

1 -2 cloves garlic, minced

Preheat your oven to 400 degrees.  Spray a 4 x 4 inch oven safe pan with non-stick cooking spray, set aside.  In a small bowl,  scrape out the avocado into a bowl and mash it well.

Instant Pot Mini Monday — Shrimp Coconut Curry (Whole 30)

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My love of my pressure cooker may have totally gone around the bend.  On Friday,  I packed my 3 quart Instant Pot and all the ingredients for this curry and a side dish and hauled it across town on the bus to meet my friend. Steph, and then traveled 26 miles to her house to make her dinner in my Instant Pot.  I could have cooked a million things on the stove but I just had to do it in my pressure cooker.

Excuse the photo, I took with my phone in a dark apartment.  Try the recipe because it is really good.  I don’t cook a lot of seafood at home and I think, on some level, I didn’t really think seafood would be worth cooking in the pressure cooker.  It’s so easy to over cook seafood on the stove, I thought it would be even easier to over cook in the pressure cooker.  You think I would trust my pressure cooker after all these years and all the recipes I have cooked in it.  Seafood cooks very well in the pressure cooker but like all ingredients, it takes some experimenting to get the perfect way for you.

Shrimp Coconut Curry

From The Indian Instant Pot Cookbook

1 lb shrimp, shelled and deveined

1 TBS minced ginger

1 TBS minced garlic

1/2 tsp ground turmeric

1 tsp salt

1/2 tsp ground cayenne pepper

1 tsp garam masala

1 cup unsweetened coconut milk

2 cups water

Place the shrimp in a bowl that fits in the liner of the pressure cooker.  Add the ginger, garlic, turmeric, salt, cayenne, garam masala, and coconut milk.  Cover the bowl with foil.  Add the water to the liner and place trivet on top.  Set the covered bowl on the trivet.  Lock the lid.  Cook on high 2 minutes.  Quick release the pressure.  Add a little more coconut milk if you like and stir well. 

 

Caramelised Onion, Carrot, and Ham Omelette Roll (Whole 30)

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When I was young, my mom did the vast majority of the cooking but every so often, on Sunday after church, my dad would get in the kitchen and make us omelettes for lunch.  It was always exciting when dad would make omelettes because each kid could choose what they wanted for filling.  Even when I was young, I was a ham and cheese girl.  To me, the most amazing thing about watching my dad make omelettes was he never tore the egg when folding it and he never broke the omelette transferring it to the plate. Unfortunately,  I haven’t mastered either of these important omelette making skills.

Fortunately,  I don’t need those skills to make this omelette roll.  It’s made on parchment paper or well oiled foil so you can just peel the egg up and use the parchment or foil to gently roll up the omelette.

I know that 15 minutes is long time to cook the onions before throwing the omelette into the oven to bake.  You don’t have to cook them that long.  The original recipe only called for cooking the onions 4-5 minutes.  You can certainly do that if you want to.  The problem is there is no way to even begin to carmelize the onions in 4-5 minutes.  The longer the onions cook the better they taste.  The omelette tastes good either way.

Caramelised Onion, Carrot and Ham Omelette Roll

Adapted from Eat, Drink, Paleo

1 TBS ghee

1 medium onion, thinly sliced

1 small carrot, peeled and grated

pinch of salt

1 clove garlic, finely diced

3 large eggs

pinch of pepper

1 TBS sauce, mayo, pesto, ranch dressing, salsa, something like that

2-3 slices compliant ham, sausage, or other compliant meat

Preheat your oven to 350 degrees. Line a 2-3 cup oven proof pan with parchment paper, leaving some paper hanging over the sides; set aside.  Heat ghee in a small sauté pan, add the onion and sauté for 15-20 minutes or until the onions are golden brown.  Add the carrots and a pinch of salt.  Cook 5 more minutes.  Meanwhile, whisk the eggs with a pinch of salt.  Pour the eggs into the pan, making sure the egg covers the bottom of the pan.   Spread the egg and carrot mixture over the top of the raw eggs and place in the oven on the middle rack.  Bake 15-17 minutes or until the top is firm to touch.  Remove the tray from the oven and pull the cooked base, along with the parchment paper,  from the pan and sit on a flat surface.  Spread your choice of sauce over the of the egg.  Add the meat over the top.  Gently pull one side of the parchment paper and start rolling the egg up, folding it inwards as you go, peeling the paper off as you go.  Set upside down on a plate to keep folded.  

 

 

 

Blackberry Chocolate Muffins

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The first thing I ever baked was a batch of muffins.  They were from a pouch but they started my life long love of muffins.  I have been making muffins for so long and so often, I didn’t think there were many flavor combinations I hadn’t tried before.  I was wrong.  I had never seen a muffin recipe using blackberries, much less blackberries and chocolate.  It was so unusual, I had to try it, even though I wasn’t sure the combination would be any good at all.

OMG!!! These muffins are sooooo good.  Blackberries and bittersweet chocolate are an awesome combination.  The only thing that will keep me from making these muffins often is fresh blackberries are so expensive.

Blackberry Chocolate Muffins

Adapted from Byrony Cooks

1 cup flour

1/2 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 egg

1/2 cup sugar

1/4 cup canola oil

1/2 cup sour cream

1 cup blackberries

2 oz bittersweet chocolate

Preheat oven to 375 degrees.  Line a muffin pan with paper liners and set aside.  In a medium bowl, combine the flour, baking soda, baking powder, and salt.  Mix well.  In another medium bowl, whisk the sugar and eggs until the sugar is a pale yellow.  While whisking, slowly drizzle in the canola oil.  Add the vanilla and  sour cream.  Mix well. Add the wet ingredients to the dry ingredients and mix well.  Don’t over mix.  Fold in the blackberries and chocolate.  Fill the muffin cups 2/3 full, making sure to get berries and chocolate in each muffin.  Bake for 22-28 minutes or until a toothpick inserted in the center comes out clean.  Turn out onto a rack to cool completely. 

Stir Fry Sauce (Whole 30)

When I did my first Whole 30 back in 2017,  I thought I would live on stir fries.  They are quick, easy and infinitely variable.  I have pages of stir fry sauces.  The problem is almost all stir fry sauces have some kind of sugar in them.  Sugar is not allowed on the Whole 30 and most stir fry sauces don’t taste good without it.

The recipe this sauce originally came from Eat, Drink, Paleo.  Being Paleo, it was already a clean recipe.  It just needed a little tweaking to be Whole 30.  I omitted the honey,  changed the acid to rice vinegar instead of lime juice and since I like my stir fry sauces a little thicker than usual, added arrowroot.  The result is an excellent sugar-free stir fry sauce, that along with Melissa’s stir fry sauce and Nom Nom Paleo’s basic stir fry sauce, put stir fries back on the menu for my next Whole 30.

Stir Fry Sauce

Inspired by Eat, Drink, Paleo

1 tsp garlic, minced

1 1/2 tsp ginger, minced

1/3 cup coconut aminos

1 TBS rice vinegar

2 TBS fish sauce

1 tsp sesame oil

1/4 tsp salt

1 TBS arrowroot

In a small bowl, combine all the ingredients.  Mix well.  Use in any stir fry recipe.