Paleo Shake Shake Shake

Yummy shake for breakfast or a filling snack.

• 1/2 cup milk of choice (I used almond milk)
• 1 frozen banana, sliced
• 1 T cocoa powder
• 1 T nut butter of choice
• 1 tsp cinnamon, optional

 Put all ingredients in a blender and blend until smooth. Serves one.

Paleo Frittata

I'm sure you are all wondering, "What will I do with this leftover Easter ham?". You've come to the right place! We used the leftover ham graciously bagged for us as we were cleaning up at my aunt's house to make a frittata for dinner. You can use whatever meat you have on hand and whatever veggies sound good (I used frozen asparagus).

1 T coconut oil

1/2 red onion, chopped

2 cloves garlic, minced

~8 asparagus spears, chopped

1 cup ham, chopped

4 eggs, beaten

salt and pepper, to taste

Preheat your oven to 350. Heat the oil in an oven safe skillet over medium heat. Add the onion and garlic and saute for a couple of minutes. Add the asparagus and saute for a few more minutes. Add the ham and cook until heated through. Next add the eggs to the skillet and quickly stir to ensure all the good bits are mixed well. Cook on the stove-top for 2 minutes to help the bottom set. 

Transfer skillet to the oven and let cook for 10-15 minutes (or until eggs are set in the middle and bounce back when poked). Turn the oven to broil for 2-3 minutes, or until the top of your frittata is puffy and brown. 

Slice and enjoy! This recipe made two hearty servings and can easily be adapted to accommodate more people or hungrier bellies.

I hadn't even finished photographing the food before Jeremy finished his plate!

Chinese Five Spice Breakfast and Orange Ginger Chicken

Chinese Five Spice Breakfast is a tasty use of our co-op Swiss chard. This recipe is from the Whole30 Made Simple guide.

• 1 Tbsp. unrefined coconut oil (purchased at Vitamin Shoppe)
• 1 diced onion
• 1 lb. ground turkey
• 1 tsp. Chinese five spice
• 2 tsp. coconut aminos (also purchased at Vitamin Shoppe)
• 1/3 cup water
• 6 cups chopped Swiss chard
• 2 cloves garlic

Heat coconut oil in a large saucepan over medium heat and saute the onions. When the onions are softened, add and brown the ground turkey. Once the meat is cooked, add the five spice, aminos, water, and chard to the pan and cook until the Swiss chard is wilted. Lastly, add the garlic and cook a few minutes longer.  Done!

Orange Ginger Chicken is a recipe that I adapted from one of my favorite cookbooks. I love bok choy, and our co-op share included baby bok choy this week.

• 3 Tbsp. coconut oil
• 1 lb. chicken (I used breast meat but the original recipe calls for thighs), chopped into bite sized pieces
• 3 tsp. grated ginger
• 1 tsp. grated orange zest
• 1/2 cup chicken or vegetable stock
• 1 lb. bok choy, chopped

Heat coconut oil in large saucepan or wok over medium high heat and then fry the chicken pieces in batches. When all the chicken is finished, place it back in the pan and then add the ginger, zest, and stock. Simmer until the liquid reduces slightly and then add the bok choy until slightly wilted. Delicious.

Crustless Quiche Muffins (5 Poinst+)

Yummo!  These little muffins are so good and packed with tons of veggies.  After searching for a recipe to include the broccoli from the produce share I decided to make my own dish loosely based on a spinach quiche recipe.  Also, since we are going out of town for Thanksgiving I am trying to use up what is left in the fridge so I added some zucchini and peppers to this recipe as well. Try substituting whatever vegetables you like or have on hand. Omit the cheese for a Paleo version.

1 Tablespoon olive oil or butter

1 small onion, chopped

1 small zucchini, chopped

2 cups broccoli florets

1 pepper, chopped

5 eggs

2 cups shredded low-fat cheese

salt and pepper

Heat oil in skillet over medium heat. Add onion and garlic and saute until onions are soft. Add chopped zucchini and broccoli and cover.  Stir occasionally until broccoli softens.  

Preheat oven to 350. In a large bowl beat the eggs and then add the cheese, salt and pepper and mix to combine. Next, add the vegetable mixture and stir.

Spoon into a well greased muffin tin and bake for 16-19 minutes, or until eggs are set.

This dish yields 12 muffins.  One serving is two muffins.  Each serving is 5 Points+ values and costs approximately $1.25 (that includes organic cheese, organic eggs, and all organic vegetables). 

Omelet in a Bag (4 Points+)

Omelet in a Bag was not an original creation but it is so amazing I had to share it.  My grandmother taught me how to do this and said she used to make these while camping.  Everyone can put in what they want and/or whatever you have handy and they all cook at the same time!  The best part is that there is NO OIL plus it's a super easy clean up-just throw the bag away!

Quart sized plastic freezer bag *Sharpie each name on to each bag*

2 eggs

seasonings

anything else you want

     *Suggestions: salsa, turkey bacon bits, cilantro, chopped lunch meat, veggies, pico de gallo...

Fill a large pot and boil the water.  This may take some time depending on the size of the pot.  If you are making more than two omelets, use a large/tall stock pot.

Crack eggs into a bowl then pour into the plastic bag (it is easier to get shells out if you crack them into the bowl first).  Zip the bag and shake well.  Put in seasonings and anything else, shake and zip.  Make sure to get the air out of the bag when you zip the final time.

Place baggies into the boiling water and let boil for 11-14 minutes.  My uncle swears by 11 minutes but if you use anything liquid like salsa, the middle will still be runny at 11 minutes and you will need to cook the omelet longer.  Remove the omelet from the bag and enjoy! If you want cheese, top the omelet after removing it from the bag.

4 Points+ per serving not including extra additions.

$0.66 per serving if using organic eggs.  This price does not reflect additions outside of seasonings.