Curry Spiced Scrambled Eggs and Red Onion (Whole 30)

The start of this week is going so much better than last week.  Riley is completely off her meds and back in the cage with all her parakeet and cockatiel brothers and sisters.  Riley’s weight is up to 98 grams, right about where it should be.  Riley is much happier and so am I.  Maybe, now I can get back in the kitchen and cook again.

Curry Spiced Scrambled Eggs and Red Onions

From Eat, Drink,  Paleo

1 TBS ghee

1/2 medium red onion, thinly sliced

1/2 tsp kosher salt

3 large eggs

1 garlic clove, minced

1 tsp curry powder

1 handful of baby spinach leaves

1 TBS lemon juice

Heat ghee in a medium frying pan over medium heat.  When hot, add the onions and sauté 15-20 minutes, until golden brown.  Whisk the eggs in a small bowl; set aside.  add the garlic and curry powder to the onions, mix well.  Pour the eggs into the pan and gently stir continuously until the eggs are cooked to your liking.  Add the spinach to a serving dish and drizzle with lemon juice.  Top with the scrambled eggs.


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.



Pizza Fritatta (Whole 30)


What is it with people and the need to spoil movies for others?  I am not talking about movies that have been out a few weeks.  I am talking movies that just came out last night.  I am not unrealistic.  I know I can’t help hearing things about, say, Game of Thrones, Season 7.  It came out last summer.  Have all the spoiler filled conversations you want.  I’ll just excuse myself until the subject is changed.  It isn’t reasonable to think people won’t be taking about it in public after a year.  It’s not your problem I haven’t seen it yet after a year.

But if a movie just came out last night, please be respectful that not everyone can get to the midnight showing or any showing for the first week.  I have avoided all social media, places were the fan boys will be talking, like comic shops.  I just want to enjoy a movie I have been looking forward to for a long time.

I couldn’t avoid having to work next to you and having you look right at me after I asked you to please stop because I haven’t seen the movie yet and having you proceed to tell me everything about it.  It isn’t funny.  It isn’t cute.  It is mean and a total bitch move so just stop.  End rant.

Okay, now on to the food portion of this post.  One of the last times I posted, I gave you a recipe for Italian Sausage.  This post I am giving you a recipe to use Italian sausage.  Isn’t that funny how that works?

Pizza Fritatta

From The 21 Day Sugar Detox Cookbook

1/2 lb ground pork

1 TBS Italian Sausage Seasoning blend

8 eggs

1 1/4 tsp salt

1/2 tsp black pepper

1/2 cup tomato sauce

1/2 tsp basil

1/2 tsp dried oregano

1/2 tsp granulated garlic

1 TBS olive oil

1 bell pepper, sliced

5 mushrooms, sliced

3 green onions, sliced

1/2 cup black olives, sliced

Preheat oven to 400 degrees.  In a medium bowl,  combine the pork and Italian Sausage Seasoning Blend.  Mix the pork and seasonings with your hands until well blended.  Heat a large oven safe skillet over medium heat.  When hot, add the pork and cook until no longer pink, breaking up the meat as you go.  Remove the pork from the skillet and set a side.

In a small bowl,  whisk together the eggs, salt, and pepper. In another small bowl, combine the tomato sauce, basil, oregano, garlic, and the remaining salt.  Set both bowls aside.

Heat the pan you cooked the pork in over medium heat.  Add the oil, when hot add the bell pepper and cook until it starts to soften, about 5 minutes.  Add mushrooms and coo until they soften slightly, about 2 minutes.  Add the meat back to the pan with most of the green onions and olives.  Stir to combine.

Pour the egg mixture into the pan and shake back and forth until the eggs cover the entire bottom of the pan.  Let cook for about 5 minutes or until the edges begin to set.

Drizzle the tomato sauce over the eggs.  Place the pan in the oven and cook for 8-10 minutes or until the eggs are set.  Insert a knife in the center of the fritatta, if it comes out clean it is done.