Tag: paleo

Roasted Bacon Brussel Sprouts

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There are a million and one great recipes for roasted bacon brussel sprouts and while I’m sure mine is not unique, it is still darn delicious.

INGREDIENTS

  • 1 lb brussel sprouts, washed, bottoms trimmed and outer leaves removed
  • 4-5 slices of bacon, chopped
  • salt, pepper, garlic powder, paprika

INSTRUCTIONS

  1. Preheat oven to 425 degrees Farenheit and line a large sheet pan with parchment paper.
  2. Spread sprouts and bacon on baking sheet and season generously with salt, pepper, garlic powder and paprika (plus anything else you may like on there!)
  3. Bake for 2530 minutes, stirring sprouts and bacon halfway through
  4. Sprouts are done when fork tender, but not OVER tender (you don’t want to overcook them). If you have smaller sprouts, you may want to cook closer to 20 minutes. Mine were medium so I cooked for 30 minutes and they were perfectly done. Larger ones may require more time.

Eat and enjoy!!

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Roasted bacon sprouts ready for fridge storage!

 

Bacon Tart

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I saw the basics of this recipe in a video someone posted on the facebook but it was all in Danish or Swedish (aka, I could not understand the recipe!) so I improvised what I thought was what and IT.WAS.AMAZING!!! I made it for my Julia Robert’s movie night and while pizza may have been a more appropriate choice for watching Mystic Pizza, this was a huge crowd win!

INGREDIENTS:
2 lbs of bacon
8 new potatoes, boiled, but firm
8 oz cheddar cheese, grated (I used Beechers Flagship Cheddar)
fresh rosemary
Seasonings to taste (salt, garlic powder, paprika, pepper)
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INSTRUCTIONS:

1. Preheat oven to 350 degrees. In an oven-safe skillet, layer the bacon in a spiral so that alternating pieces are in the center (2 2 in the center, then offset a third piece about an inch back so it doesn’t get too thick in the center).

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2. Slice the boiled potatoes into 1/2 inch disks. Create a ring of potato slices around the outer edge, then fill in the center.

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3. Sprinkle with salt, pepper, rosemary and any other seasonings (be aware to not over salt as the bacon will be salty). Cover with cheese.

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4. Repeat steps 2 and 3 to create a second layer.

5. Fold the strips of bacon into the center, covering the tart.

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6. Back the tart for 20 minutes. Raise the temp to 400 degrees and bake for another 20 minutes until the bacon is crispy (I did it for 30 minutes + 7 minutes broil)

7. Drain the rendered fat from the pan.

8. Place a serving dish over the tart and using a towel or potholder to protect your hand, flip the tart over on the plate.

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9. Cut and serve!

 

Coconut Spinach Chicken

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I am loving this recipe so much I’m making it every week (and it goes FAST in my house, too!) Very simple, easy and beyond yummy!

Serves 2 (photos shown below are with me doubling the recipe for leftovers!)

INGREDIENTS:
1 large chicken breast, cut into bite sized pieces
3 cups baby spinach
1 large onion
1/2 cup canned coconut milk
1.5 Tbl coconut oil
Handful of almonds or peanuts
Seasonings to taste: Salt, Pepper, garlic powder, tumeric, ginger

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INSTRUCTIONS:

  1. Chop almonds or peanuts with a knife. Roast them lightly in a small amount of coconut oil until lightly browned. Set Aside. (I actually prefer them raw, but if you like a little bit of toasted flavor, this is a great way to add that to this recipe)
  2. Heat the rest of the coconut oil in a large pan. Saute onions for a few minutes until they are translucent. Add chicken and cook with onions until done (no pink in the center). Stir frequently. This takes about 7 minutes.
  3. Add the coconut milk and reduce heat to a simmer. Stir in seasonings and mix well. Top with spinach, cover and let steam for 2-3 minutes.

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  4. Serve garnished with the nuts, a sprinkle of salt (if needed) and a drizzle of sriracha!

Come back and tell me how much you enjoyed this recipe!

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Nutrition Facts
Servings 2.0
Amount Per Serving
calories 326
% Daily Value *
Total Fat 23 g 36 %
Saturated Fat 14 g 70 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 35 mg 12 %
Sodium 74 mg 3 %
Potassium 117 mg 3 %
Total Carbohydrate 12 g 4 %
Dietary Fiber 3 g 12 %
Sugars 5 g
Protein 17 g 33 %
Vitamin A 26 %
Vitamin C 20 %
Calcium 5 %
Iron 12 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Easy Chicken Parmesan

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This is one of the top 3 favorite things my fiance loves that I’ve made (and I rarely make a recipe twice so trust me, that’s saying a lot). We literally feasted on this for DAYS and then wished we had more!

Serves 4

INGREDIENTS

1.5 lbs boneless, skinless, chicken breasts
Sprinkles of salt, pepper, garlic powder
3/4 cup coconut, almond, or garbanzo flour (whatever you have on hand) You can use regular flour too, but we used the garbanzo flour and it was delightful!
2 Tbl olive oil
1.5 cups pasta sauce
6 Tbl grated Parmesan cheese (we actually went crazy and used Pepper Jack!)
2-4 Tbl Fresh chopped oregano or parsley


DIRECTIONS:

Preheat the broiler on high

  1. Trip any tenders off your chicken and set aside. Place the chicken breasts, breasts side up, on your cutting surface and slice through the center, horizontally.
  2. Season both sides of the chicken and cutlets with salt, pepper and garlic powder.Sprinkle flour over the chicken to lightly coat all sides. Shake off excess.

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  3. Heat a large saute pan over medium heat. Add olive oil. When the oil is hot, add chicken, nicer side down first. Allow the breasts pieces, and cutlets, to cook until they are golden. The edges start to get white when they are almost ready to turn. Turn the pieces and cook another minute or two.
  4. When done, place chicken on a foil lined baking sheet in a single layer. Top with sauce and cheese.
  5. Broil briefly until cheese melts.

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  6. Top with fresh herbs and serve.

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I know you will love this!

STATS:
4 servings (really seems to make more, so divide stats in half if you find it serves 8 instead)
356 calories
15g fat
14g carbs
45g protein

Cauliflower Flat Bread

3 Comments

I got this recipe from The Waffles (check out Megathruster  HERE if you haven’t had a chance to! THEY ROCK) and I made it at home and it was DELISH so I just had to share!

INGREDIENTS:
2 small heads of cauliflower** (see note below)2 eggs
Oregeno & Salt to taste (or any blend of Italian seasonings)
1/2 cup to 3/4 cup Shredded cheese
garlic
Olive oil
Misc. meats/ cheese (see instructions below)

INSTRUCTIONS:

  1. Preheat oven to 400 degrees.
  2. Steam the cauliflower. Then put on a baking sheet and roast until the moisture is gone.
  3. Put cauliflower, eggs, seasoning and some shredded cheese in a food processor or blender. Mix until well combined.

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  4. Spread mixture thinly over parchment paper on a baking sheet and bake for 15 minutes.
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  5. Remove from oven and brush on a mixture of garlic, olive oil and oregeno (or Italian seasoning).
  6. Now here is where you can get creative! Top with anything you want! I used a mix of feta cheese and shredded Italian cheese, cooked onion and both cooked bacon and cooked sausage plus some fresh chopped basil ! But you can add ANYTHING! I would try to stay with dryer ingredients, though, for baking (don’t add tomatoes or pineapple, for example. I’d add those at the very end as you you serving, if those are toppings you fancy)
  7. Roast again until cheese melts.

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  8. Cut and serve!

**NOTE: I found that 2 medium heads of cauliflower made this mixture way too thick. It’s better to be a bit thinner and not have it fill out the pan entirely. I’d start with 1 large had or 2 very small heads of cauliflower.

**NOTE: This flatbread won’t get traditionally crispy as you would expect with a pizza crust. It’s a great low carb alternative to crust, but it will remain somewhat soft. We store it in a flat container and, when having leftovers, reheat back in the oven to reheat evenly. You can microwave this, too, but it will be softer as a leftover. But don’t worry, it will still taste utterly delicious!