15 Minute Coconut Prawn Curry Stir Fry (Whole 30 Day 1)


Today is the first day of my third round of Whole 30.  I decided to start it out with a bang and made Eat, Drink, Paleo’s 15 Minute Coconut Curry Prawn Stir Fry for breakfast.  Yep,  I ate this at 8 am for breakfast.  I am really trying to get away from the idea breakfast has to be eggs or cereal in order to be breakfast.  My first round of Whole 30 I ate almost 4 dozen eggs in 4 weeks.  I was pretty sick of eggs by the end and didn’t look at them for months after my first round ended.  Judging by all the requests for egg free breakfasts on the Whole 30 groups I follow, I know I am not the only one who wants to cut back on the eggs.

This is not a hot curry stir fry.  I used the garam masala made from 660 Curries because it is my favorite and I already had some mixed.  Feel free to use your favorite.  I also used already cooked shrimp because that is what I had on hand.  Use what you like, just remember to remove the tails, if necessary.

15 Minute Coconut Prawn Curry Stir Fry

From Eat, Drink, Paleo

1 tsp olive oil

1/2 onion, sliced

1 carrot, peeled and sliced

1/2 medium green pepper, sliced

1 tsp fresh ginger,  grated

pinch salt

1 clove garlic, minced

180 grams peeled and tailed shrimp, about 1 1/2 cups

1 tsp Red Boat fish sauce

1 tsp curry powder

1/4 cup coconut milk

juice of half a lime

Heat oil in a medium frying pan over medium high heat.  Add the onion and cook a minute or two, stirring occasionally.  Add the carrots, green pepper, and ginger.  Stir fry 2-3 minutes.  Add the shrimp, garlic, fish sauce, and curry powder.  Cook until the shrimp are cooked through, about 30 seconds.  Add the coconut milk and about a tablespoon of water.  Stir fry another 2 minutes and then drizzle with lime juice.  Serve.


Baked Eggs With Avocado (Whole 30)


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.

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


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.  




Asian Stir Fry Frittata (Whole 30)


Asian Frittata

Adapted from Little Bits Of…..Real Food

1 cooked chicken sausage

10 oz frozen stir fry vegetables

7 eggs

1 tsp garlic powder

1/4 tsp ginger

1/2 tsp salt

a pinch black pepper

Preheat the broiler on high.  Put a an 8″ oven proof skillet over medium high heat.  Slice the sausage into rounds and brown about 1 minute per side.   Add frozen vegetables and stir to combine with the sausage.  Cook a few minutes until the vegetables are heated through.

In a medium bowl, combine the eggs, coconut aminos, garlic powder, ginger, salt and pepper.  Whisk until the eggs and spices are completely combined.  Pour the eggs into the vegetable/ sausage mixture.  Stir to just evenly distribute everything.

Leave the pan on the heat, without stirring, until the bottom and sides are set and the top is still liquid.  When set, put the pan in the oven under the broiler.  Cook for about 3 minutes or until the top is browned and cooked through.  Carefully, remove the pan from the oven and cut to server.



Strawberry Baked Oatmeal


Life has kind of ganged up on me.  Between the awful heat, work stress, having to put one of my beautiful rattie girls to sleep because of a tumor and having a bird with a lump on her wing that can’t get looked at until my vet, the only vet in the city who takes care of birds, get back from vacation in a week, I haven’t been really inspired to cook any thing.   All I have been inspired to do is curl up in my easy chair and binge watch Supernatural with a big bowl of popcorn on one side and a very large glass of iced tea on the other.  I know this to shall pass and I will get out of my funk and get back into the kitchen more.

The only thing I have managed to cook in the last few days is a strawberry baked oatmeal.

Strawberry Baked Oatmeal

Adapted from My Forkin Life

3/4 cup strawberries, chopped

1 cup  rolled oat

2 1/2 TBS brown sugar

1/2 tsp cinnamon

1/8 tsp nutmeg

1/2 tsp baking powder

1/8 tsp salt

1 cup milk

1 egg, lightly beaten

1 TBS butter, melted

1/8 tsp vanilla
Preheat oven to 375 degrees. In a medium bowl, combine oats, brown sugar, cinnamon, nutmeg, baking powder, and salt.  In a separate bowl, whisk milk and eggs. Add in melted butter, vanilla.  Add wet ingredients to dry ingredients and stir until combined.   Place the oatmeal mixture in a 1 quart  casserole dish. Place strawberries over mixture. Bake  in preheated oven for 20-25 minutes.