Tag Archives: Paleo

Bacon Wrapped Ghee and Garlic Chicken

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Should just call this “bomb chicken” because it is literally a taste explosion.

I had some really large chicken breasts that I split, slathered in ghee, generously sprinkled with Himalayan pink salt and fresh ground pepper, topped with chopped garlic, and then tightly wrapped in uncured bacon. I baked them at 375 degrees for about 40 minutes. The internal temp was a little higher than what I was shooting for, but because they were slathered in ghee and wrapped in bacon, they were the juiciest chicken breasts I’ve had. And, chicken is my least fave meat. Perhaps not anymore.IMG_4130[1] IMG_4134[1]

Bacon Brussels Apple Hash

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One of my favorite flavor combinations: bacon, Brussels sprouts, onion and apple. I could eat varying kinds of hashes all day long.

Bacon Brussels Apple Hash

  • 1 pkg “ends and pieces” bacon (Trader Joes)
  • 1 bag shredded Brussels sprouts (Trader Joes)
  • 1 white onion, loosely chopped
  • 1 apple, diced (mine was soft, not one you’d want to eat by itself)
  • Grassfed garlic butter
  • 2 Pastured eggs
  • Salt/pepp

Start cooking the ends and pieces in a deep sauté pan, continue cooking until bacon is cooked to your liking (I cooked a little longer because I prefer crispier bacon). Add the onion, and sprinkle with salt/pepp, continuing to sauté on med heat. Once the onions start to turn transparent, add the entire bag of shredded sprouts and toss. Once the hash is almost entirely cooked, toss in the apple just to warm, so it doesn’t get mushy and turn to low heat.

In a small sauté pan, melt a cube of grassfed garlic and herb butter, and crack two pastured eggs into the butter (LOOK AT THE COLOR OF THE YOLKS, OMG). Cook to your desired yolk texture. Pair with hash. Mmmm. Leftovers for lunch today!IMG_4025[1]IMG_4028[1]IMG_4027[1]IMG_4033[1]

Simple Seafood Salad!

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Sunday night dinner!

Simple Seafood Salad

  • Hearts of romaine
  • Wild langostino lobster tails
  • Wild baby shrimp
  • Red onion
  • Black olive
  • Sliced baby crimini mushrooms
  • Diced tomato
  • Salt/pepper
  • Olive oil
  • Red wine vinegar
  • Coconut aminos

Toss everything in a bowl and enjoy. Side note: coconut aminos is my new favorite thing on a salad, it has a slight sweetness that is awesome with olive oil, salt/pepper! Both seafoods came from Costco.

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2 Quick Cabbage Recipes!

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I love cabbage for it’s flavor, versatility, as well as how good it is for you! I stumbled into a couple very large heads of cabbage, so I got creative!

The first attempt was roasted cabbage with diced lemon, garlic, olive oil, salt and pepper. I found this recipe on Pinterest, from Wishful Chef – Roasted Cabbage with Lemon and Garlic. Simply slice the head of cabbage into slices, and then top with the oil/seasonings. Really, you could do anything with this, and it’s super simple!IMG_3559[1]IMG_3561[1]IMG_3566[1]

After that, I still had 1 head of cabbage left. I threw a lia sophia jewelry party a couple weeks ago, and decided to make an easy salad out of it. I cut the head into chunks, and shredded the entire head in the food processor, until it was fairly fine. I then ground fresh black pepper, sprinkled with sea salt, drizzled olive oil, and tossed in a fresh grated 3 cheese blend (consisting of parmesan, asiago and mozzarella). Tossed and refrigerated until the party. It was really good, and would be an excellent party food.IMG_3898[1]

Shallot Shrimp Ragu

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Random concoction…ready go!

Shallot Shrimp Ragu, on top of roasted eggplant, topped with poached eggs.

Ragu:

  • 2 shallots, loosely chopped
  • 6 cloves garlic, loosely chopped
  • 3 cups wild caught baby shrimp
  • 8 oz tomato paste
  • 2 cups water
  • 1 TBSP bacon fat
  • Himalayan pink sea salt/pepper
  • Garlic powder

Saute all ingredients except for the baby shrimp over medium heat until it has a saucy consistency. Reduce heat to low, and roast eggplant, like this: 1…2…ready, eggplant! Once eggplant is finished roasting, add the shrimp to the simmering ragu, and continue simmering while you poach eggs (looks like hamburger helper, SO NOT hamburger helper!).IMG_3509

Perfect, quick poached eggs:

  • 2 eggs
  • 10 oz water
  • 2 coffee mugs

Fill both coffee mugs about 3/4 full with water. Crack and drop each egg into it’s own mug. Pop in the microwave for about 1-2 minutes. How long you microwave them, depends on how you want the yolks. Mine were over-medium and I went for 2 minutes. Plate eggplant, top with ragu, top with poached eggs. Enjoy!IMG_3527