So I am going to rededicate this page to recipes, shopping tips, meal planning and other helpful information that comes my way to share with those you might stumble back on this! So here goes nothen!!
Last Weekend was going to be a little busy so I needed to make sure that I had some healthy options in the fridge. Cause lets face it, the weekends are the hardest time to keep it clean. Especially when you go, go, GO..and the next thing you know you are STARVING...and everything in your fridge is green and raw!! You mean I have to cook..Hell no, calling Pinks! (Its a pizza place up here ...so yummy) So I took a different approach and pre-made my breakfast and lunches and a few snacks. I had dinner plans for both Friday and Sunday, so did not worry about dinners.
So I made a quick version of my sweet potato cradles for breakfast and paleo chili rellenos for lunch. Cut up fresh fruit and berries to have on hand and carrots and tomatoes for snacks. I also had some Applegate cold cut meats for snacks. http://www.applegate.com/. Then I grilled some veggies and made a cauliflower salad to go with my meals and for a snack. I also cooked a little chicken to use for my post workout protein! All in all it worked out really well. So when Sunday night rolled around for our Restaurant Week night out I did not feel guilty and enjoyed myself.
Egg Cradles ( only I skipped the muffin pan and made it in a casserole dish-easy clean up)
3 large sweet potatoes, peeled and grated
1/4 cup grass fed organic butter or coconut oil
Sea salt to taste
12 eggs
2oz prosciutto
Diced chives for garnish
Preheat
oven to 350. Mix the grated sweet potatoes with the melted butter or
coconut oil and with a bit of sea salt. Grease a muffin tin with a
little more butter or coconut oil. Using your hands, press the grated
sweet potatoes into each muffin cup making sure the bottom and sides of
each cup are covered with grated sweet potato, press down firmly when
you are covering putting in the sweet potatoes to create a little potato
basket. Bake the sweet potatoes for 25-30 minutes. Remove and crack
an egg into each muffin cup, top each egg with a sprinkle of diced prosciutto
and bake for another 10 minutes or until the egg whites are set but the
yolks are still runny. Use a butter knife to gently remove the egg
cradles. Garnish the top of each with diced chives. Makes 12 egg
cradles.
Paleo Chili Rellenos
3 chili Relleno peppers
1 pound gr. beef
1/2 white onion chopped
1/2 yellow pepper chopped
1/2 red peppper chopped
1 jalapeno chopped
chili powder
cumin
garlic powder
s&p
Preheat oven to 350. Cook ground beef with spices to taste. Add in the veggies. Cook until everything is soft. Slice the Rellenos open, just a slit big enough to stuff, leaving the seeds and the stem. Scrap a fork down the outside of them and drizzle with olive oil and salt. Add the beef and veggie mixture stuffing them until they are totally full. Cook in the oven for 20 minutes or until the peppers are soft. I also made a homemade enchilada sauce to top them with!
Sauce:
1tbsp olive oil
2 tbsp chili powder
1 c chicken or beef broth6oz tomato paste
1/2 tsp dried oregano
1/2 tsp cumin
1/2 tsp sea salt
In sauce pan over medium heat add all ingredients except olive oil. Bring to a boil then reduce heat and keep warm. Whisk in the olive oil right before you pour over your dinner!
Crackling Curry Cauliflower Salad
( I kind of made this up so nothing is exact.)
1/2 head cauliflower
1 cup frozen peas
1/2 red onion
chili flakes (sprinkle lightly)
curry powder
ginger powder
s&p
parsley
lemon zest
squeeze of lemon juice
I added this all to a pan with some olive oil and cooked over medium until the cauliflower was al dente (still a little crispy..you don't want it soft of mushy) let it cool and ate it cold.
Whee that was a lot! It only took me about 2 hours to make all this. I went in with a plan and just knocked it out. I had a (mostly) healthy weekend of GREAT food!
Hope you like the recipes!!
From My Kitchen to Yours!
