Category Archives: Recipes

Reinventing Food-Twice Baked Carrots

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One of the things that helps me be successful with healthy living, is prepping food on Sunday for the upcoming week. This ensures that I have plenty on hand to bring for lunch at work, and easy prepared meals when I get home in the evenings.

The military commissaries here in San Diego sell 5lb bags of carrots for about $1.69 (what a steal!), and you can do tons of things with carrots. One Sunday I roasted 2 cookie sheets full of whole carrots, with nothing other than garlic powder, salt, pepper and a little oil. I brought them as sides in my lunches, ate them at dinner, and then I got sick of them (this is rare for me and veggies). They just stared at me every time I opened the fridge, but I refuse to let good food go to waste, so last week I decided I’d reinvent them.

I cut the remaining carrots into chunks and tossed all of them into my food processor. I processed until they were finely and consistently grated into little pieces. I dumped them into a bowl with diced white onion, frozen broccoli, 2 eggs, 1 TBSP of organic 1/2 & 1/2, salt, pepper and garlic powder. I mixed well until the eggs were thoroughly incorporated, and then dumped into an 8×8 glass baking dish. I had no idea how this would turn out, but the house smelled amazing! I baked it at high heat (I think around 400 degrees), until the edges started to brown.

I was extremely pleased with the result. It was like twice baked carrots, or carrot broccoli bake, or carrot quiche or something. Now I had a new little side dish to bring to work for lunches and for dinner. It didn’t last long 🙂

Tip: Next time, I’d remove the 1/2 & 1/2 and add 1 more egg to hold it together. It wasn’t falling apart, but I feel like it could’ve held together just a bit more.

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Cake in a Mug!

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I never took the time to bake myself a paleo cake for my birthday, but cake sounded so good (really, when does cake not sound good?), so I decided to try the 5 Minute Dessert: Paleo Chocolate Cake in a Cup recipe from Oh Snap! Let’s Eat!

I followed the recipe (which you could pretty much do anything with), and because my mint is out of control, I added a sprig of cut up fresh mint to my mixture. Mine was still a little dry, so next time I think I’d use either a little less coconut flour, or add a little coconut oil. I did use organic half and half, because it was open as I didn’t know if I’d be able to get through freshly opened coconut milk in the next couple of days. Next time, I’ll go dairy free 🙂DSCN0147

What an easy, and satisfying indulgence!

Avocado Smash and Lemon Parsley Eggs

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Last night, I found myself in the kitchen from 5:50 when I got home from work, until 9pm  I am having to force myself to make the time to do this, because it makes me happy, and fuels my health and well-being. I’m realizing, it also does wonders for my mental health. I’ve been playing around with different filters on our camera too-so fun!

Anyway, I ended up with a fabulous dinner: Steamed cauliflower, Tomato Olive Avocado Smash and Lemon Parsley Eggs!

Tomato Olive Avocado Smash

  • 2 avocados
  • 1 cup cherry tomatoes
  • 1/2 small can of sliced black olives
  • Kosher salt/pepp
  • Garlic powder
  • Juice of 1/2 a lemon
  • Drizzle of olive oil

Mix. Ha.DSCN0104DSCN0128

Lemon Parsley Eggs

  • 2 eggs (or however many you want)
  • Fresh lemon juice
  • Dried parsley

I broke two eggs in a small saute pan, and let them cook over medium heat with a loose lid over top. When they were getting close to being done, I squeezed fresh lemon juice in the pan. HOLY SHMOLY. So good. I will be adding lemon to eggs more often for sure. Then I plated them and sprinkled parsley on top.DSCN0134

Simple, healthy, flavorful and filling!

Chicken Sun Dried Tomato Saute

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Things have been crazy busy lately, as evidenced by my lack of blogging, but I’m making my way back, never fear, ha 😉 Since my schedule has been so full, food has been whatever happens to be the easiest, lately. Last week I threw this random saute together for dinner, Chicken Sun Dried Tomato.

Chicken Sun Dried Tomato Saute

  • 1 bag of broccoli slaw
  • Pre-grilled chicken (or your choice of meat)
  • Melissa’s sun dried tomatoes
  • Salt/pepper
  • Oil of your choice (coconut preferred)

I started by sauteing the broccoli slaw with salt and lots of pepper, in the pan until it had cooked down. Once it had, I took two pre-grilled chicken breasts and my kitchen shears, and cut the chicken up into bite size pieces directly into the pan. I then did the same with the sun dried tomatoes. So much easier than cutting; no knife, no cutting board, etc. I continued sauteing until everything was warmed, and then ate a bowl for dinner (and brought a bowl to work for lunch a couple days later)!

Helpful tip: If you’re nightshade-free (obviously you wouldn’t use tomatoes here), but, using a lot of black pepper with broccoli slaw, makes it crazy spicy!DSC_0605

Rosemary Apricot Spaghetti

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I am not eating meat. This is a tragedy, but it is wreaking havoc on my digestion right now, so I’m taking a little break to see if things improve (they have, and pretty quick, too). SAD. Also, no avocados or eggs, they’re not digesting either. What am I eating? Plant based foods! How long can this last? Not sure!

Rosemary Apricot Spaghetti

  • Pre-roasted spaghetti squash
  • Fresh rosemary
  • Organic dried apricots
  • Himalayan pink salt
  • Black pepper
  • Grass-fed butter

I reheated the spaghetti squash with grass-fed butter, Himalayan pink salt (trying to change salt quality), black pepper and rosemary. When butter was melted and squash was hot, I added the organic dried apricots, cut in half, and heated a little more so they were soft, but still a little chewy. I don’t typically eat dried fruit, but I had them leftover from a recipe, and they needed to be used. They were organic, and preservative free.DSC_0462