Crispy Eggs And Cabbage (Whole 30)

I usually don’t post two recipes from the same source in a row. I like a little variety. Although in this case, the recipe is too good not to. It’s simple. It’s quick, delicious and indefinitely adaptable. You could add any left over vegetables you have in the fridge. You could use any seasonings you like. I used a little Everything Bagel spice in the one in the picture.

Crispy Eggs And Cabbage

From The Made Whole Cookbook

1 1/2 tsp olive oil

1/2 medium head cabbage, sliced (about 2 cups)

2 slices bacon, proscuitto, or ham

2 large eggs

Salt, to taste

Heat an 8 inch skillet over medium heat. When hot, add oil.

Spread the cabbage evenly over the pan. Cook, undisturbed, for 5 minutes, until the bottom of the cabbage begins to brown. Move the cabbage to one side in a little mound.

Add the protein of your choice to the other side of the skillet. Cook 2 to 3 minutes, flipping once. Push the protein up against the cabbage.

Crack the eggs into the remaining space in the pan. Sprinkle salt over everything. Let the eggs cook 2-3 minutes, until the whites are cooked.

Chicken Potato Hash (Whole 30)

Breakfasts on the Whole 30 are hard. Not only do they want us to give up everything we normally think of as breakfast, pancakes, muffins, cereal and the like, and they want us to replace it with vegetables. Ughhh!

Lets talk about the one traditional breakfast food you are allowed to have, eggs. By the end of your first round you are going to hate them, a lot. So leading up to my next Whole 30 in April, I am going to publish several quick and easy Whole 30 breakfast recipes that have no eggs or can be made without eggs. Most of these recipes where inspired by recipes in my big white binder of recipes for one or two. The idea for quick and easy breakfasts using simple sauces and spices came from Mel Joulwan’s 28 Day Paleo Plan magazine. Her Chicken Potato Hash has become one of my most breakfasts on and off round.

Chicken Potato Hash

From Mel Joulwan’s 28 Day Paleo Plan magazine

1 TBS olive oil

8 – 12 oz cooked chicken

1 cup cooked potatoes

2 – 3 scallions

1/4 tsp salt

1/4 tsp paprika

1/2 lemon

Heat olive oil in a skillet. Meanwhile, dice the chicken and potatoes, add them to the skillet. Saute until beginning to brown, about 5 minutes. Slice the scallions and add to the skillet with the salt and paprika. Stir well and cook until heated through. Squeeze the lemon over the top. Stir and serve.

Instant Pot Crustless Seafood Quiche (Whole 30)

Have you ever felt like the world is playing a giant practical joke on you? Within an hour of getting to work today I had a baby throw up on me, a customer drop a gallon of milk on one foot and another unrelated customer drop a bottle of sparkling cider on the other.

The mom of that baby was so upset and embarrassed. She really thought I was going to be mad at baby. What bag of dicks gets mad at a baby??? Not this bag of dicks, for sure.

By the time the cider hit the floor, I was laughing so hard I could barely breathe. Sometimes you just gotta laugh at the absurdity of the situation.

I substituted 1/2 tsp basil, 1/4 tsp thyme, 1/4 tsp oregano for the herbes de Provence

Crustless Crab Quiche

Instant Pot Fast and Easy Whole 30 adaptions by me

4 large eggs

1 cup coconut milk

1 TBS nutritional yeast

1 cup chopped scallions

1 tsp black pepper

1 tsp smoked paprika

1 tsp herbes de Provence, see sub above

1/2 tsp salt

8 oz seafood, like shrimp and/Or crab meat

Grease a 7 inch spring form pan well. To help prevent the pan from leaking, sit on a piece of aluminum foil that’s bigger than the pan and crimp it around the bottom.

In a large bowl, whisk the eggs and milk. Add the nutritional yeast, scallions, pepper, paprika, herbs de Provence, seafood mixture and mix well.

Pour the egg mixture into the prepared pan and cover with another piece of foil. Place the trivet in the liner and add 2 cups water. Place the pan on the trivet. Lock the lid and cook for 25 minutes. Natural release for 10 minutes then quick release any remaining pressure.

Remove the pan from the liner and run a knife around the edge of the quiche. Remove the outside of the pan.

At this point, it is ready to eat. I think that it benefits the dish to give it 5 minutes under a preheated broiler.

IP Cabbage Roll Soup (Whole 30)

Yesterday started out with a bang. Okay, it was more like a loud pop, a boatload of sparks and some flame. I was sauting some onions for my breakfast. My birds started squabbling so I went to see what was going on. I heard a loud pop, turned around and saw sparks flying across my kitchen from my stove. There were flames under my saute pan. Fortunately, my guardian Angel was awake and hard at work. The sparks and flames were out before I really even realized what happened. It was way too much excitement for 5:15 am on a weekday. The only causality was my saute pan. The element the saute pan was on got so hot it melted a hole in the bottom of a stainless steel pan. Oh, and my stove. I am not turning on that thing ever again.

I am so thankful for my birds. If they hadn’t started squabbling I would have been standing right over the pan when the sparks started flying. I am so thankful nothing caught fire. Those sparks reached all over my kitchen. I shudder to think what an epic disaster this could have been. I am also thankful I still have my pressure cookers or else all I would be eating is sandwiches until my landlord gets back from his vacation.

Cabbage Roll Soup

Adapted From The Big Book Of Paleo Pressure Cooking

1 1/2 tsp olive oil

1/2 lb ground beef

1/2 a large onion, diced

1 TBS finely chopped dates

1 (14 ounce) can crushed tomatoes

1/2 tsp minced garlic

2 TBS white wine vinegar

1 TBS tomato paste

2 cups finely chopped green cabbage

2 cups compliant broth, beef, if you can find it

1/2 tsp salt

Preheat your pressure cooker on the high saute mode. Add the oil. When the oil is hot, add the ground beef and cook, stirring often to break up the meat, until it starts to get crispy and the meat is starting to stick to the bottom of the liner.

Add the onion, continue to cook for 2-3 more minutes.

Stir in the finely chopped dates, tomatoes, garlic, tomato paste, cabbage and 2 cups of broth. Beef broth is recommended but I used turkey broth and it worked fine.

Lock the lid and cook on high pressure for 5 minutes. Let pressure release naturally for 15 minutes them quick release the remaining pressure. Taste and add more salt and vinegar, if necessary.

Crockpot Mulligatawny Soup (Whole 30)

During a time of year when people are buying pressure cookers galore, I went out and bought a Crockpot. Those of you who have followed me for a while have probably heard me say I am not a fan of slow cooked food. So why did I buy a Crockpot? I bought it because you guys keep asking me about Crockpot recipes for two so I am going to see what I can do.

I decided to make a soup for my first recipe because I can’t mess it up too badly no matter how I cook it. I put the broth and chicken thighs partially frozen and cooked it 4 1/2 hours.

Mulligatawny Soup

Adapted from I Don’t Remember Where

1 chicken thigh

1/2 cup apple, chopped

1/2 cup carrots, chopped

1 8 oz can tomato sauce

1 1/2 tsp dried onion flakes

1 TBS raisins

1 tsp curry powder

2 cups chicken broth

In a 2 quart crockpot, put the chicken on the bottom. Add the apples, carrots, tomatoes, onion flakes and raisins. Add spices and broth. Cover and cook on low 4-5 hours. Shred chicken with two forks before ladling into two bowls.