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Breakfast of Champions!

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I know that really and truly I should have posted this on Friday night so that you could try this for brunch over the weekend, but life has just been a little too hectic recently to be that organised with my blog (the blog really has fallen by the wayside a little recently!) Anyway, now you have it well in advance of next weekend, which we all know is a special weekend! Yes, it’s Valentines, so no doubt you will all be serving your loved one a scrumptious breakfast in bed. Now you have your breakfast in bed recipe all ready to go!

I called this dish “Breakfast of Champions” because breakfasts don’t really get much better than this in terms of taste and nutrition! Organic free range eggs, smoked wild Alaskan salmon and creamy kale! It’s all in there. Just think of how your body loves taking in all that great stuff like omega 3, great quality protein, and the calcium, iron and magnesium from the kale.

Believe it or not, this was also the first time I have ever made poached eggs in the old school way, as I was always slightly afraid of ruining them. It was easy and after testing the way with the first one, which wasn’t as attractive as it could have been, they came out perfect!

Breakfast of Champions (Creamy Kale with Smoked Salmon and Poached Eggs) Serves 2

3-4 cups chopped kale, hard ribs removed
2-4 slices wild smoked salmon
4 eggs
1 tbsp cream cheese (optional)
1/2 tbsp butter
1 tsp white vinegar
1/4 cup chicken stock
Salt and pepper to taste

Poach the kale in the chicken stock until tender (about 5 mins). Once cooked, drain remaining liquid. Add butter and cream cheese if using and stir until fully melted and incorporated. Cover and keep warm while you concentrate on poaching the eggs.

Poach eggs according to your preferred method. I used a large saucepan with about an inch of water in the bottom. Bring the water up to a rolling boil and add the vinegar. Crack the egg into a ramekin. Stir the water to create a vortex and then gently tip the egg in while the water is still swirling (but you are no longer stirring it). Turn the heat down a little so you can observe the egg’s progress. Allow to poach for around 3 mins (or longer if you prefer it a little less runny). Carefully remove egg from water with a slotted spoon. Cook each egg separately to avoid disaster!

Once all your eggs are poached, layer kale, then smoked salmon and finally the eggs on a plate. Season with Himalayan salt and freshly ground black pepper.

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Key Lime Pie

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It’s been ages again since I last posted a recipe. I don’t know where the time is going! I guess it’s partly work, weather and lack of time that has prevented me being experimental in the kitchen.

A few weeks ago I made this delicious key lime pie and just haven’t got around to posting the recipe yet, so here it is…

Key Lime Pie (makes a 24cm pie)
Ingredients:
For the base
1 1/2 cups dessicated coconut
1/2 cup coconut flour
1/4 tsp salt
3 tbsp coconut oil
1 tsp vanilla extract
2 tbsp maple syrup
2 eggs

Preheat oven to 170C
Mix all ingredients in a large bowl.
Press into the bottom and up the sides of a pie dish.
Bake in oven for 10 mins until it begins to turn golden. Remove and allow to cool completely.

For the filling
12 medjool dates
1/4 tsp salt
1/2 tsp vanilla extract
Zest and juice of 10 limes
200g coconut cream concentrate
3 large ripe avocados
1 tbsp runny honey

Boil the dates in water until very soft. Discard water.
Whilst dates are still hot, add coconut cream concentrate a d allow to melt.
Put into a food processor along with all remaining filling ingredients and blitz until it forms a smooth paste.
Fill pie shell with filling and place in fridge to chill and set for at least 1 hour.
Try not to eat the whole pie in one sitting (unless you are sharing it with many people!)

Raspberry Dark Chocolate Blondies

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The weather is so amazing here in London. We are having a heat wave with absolutely clear blue skies and 30C temperatures. It actually feels like summer!

We went to garden party on Saturday. Lots of bubbly, swinging in hammocks, dancing like maniacs and drunken yoga! I made these delicious sweet potato and coconut based Blondies to take along (and persuade my friends that grain-free is the way forward!) Everyone loved them and they all disappeared very rapidly!

Raspberry Dark Chocolate Blondies (makes 16)

Ingredients:
4 sweet potatoes
12 medjool dates
1/2 tsp salt
200g coconut cream concentrate
1 tsp vanilla
1 tsp cinnamon
1/3 cup coconut flour
4 eggs
100g dark chocolate chips
200g frozen raspberries

Preheat oven to 170C
Roast sweet potatoes for an hour. When cool remove skins and place the flesh in bowl.
Cover dates with boiling water and microwave on full power for 2 minutes. Drain off water.
Add coconut cream concentrate to hot dates and allow to melt.
Add into bowl with sweet potato and blend using a stick blender.
Add salt, coconut flour, cinnamon, vanilla, and then eggs.
Stir well, then add in dark chocolate chips and finally frozen raspberries.
Pour batter into a prepared brownie tin.
Bake in the oven at 170C for 40 mins.
Remove from oven and allow to cool in the pan completely.
Remove from pan and cut into squares.
Enjoy!

Spiced Pear Muffins

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It’s Fathers Day today and I decided to have the whole family over for a huge Paleo feast! This meal alone will keep me in recipes to share for a couple of weeks!

It has been ages since I did any baking and I really had a hankering for something cakey on Friday. I got a whole load of pears in my organic fruit box last week which were starting to look like they had seen better days, so they had to be the focus of my baked goods. Those were my parameters, this was the result…

Spiced Pear Muffins (makes 12)
Ingredients :

3/4 cup milled flaxseeds
1/2 cup coconut flour
1/4 cup macca powder
1/4 cup shredded coconut
1 tbsp mixed spice
2 tsp cinnamon
1/4 tsp salt
1/2 can coconut milk
1/4 cup coconut oil melted
2 tsp vanilla extract
6 eggs, beaten
1 tsp baking powder
1/4 cup water
1/4 cup maple syrup
2 pears, diced

Preheat oven to 170C
Mix all dried ingredients in a bowl.
Gradually add in all wet ingredients.
Finally, fold diced pears carefully into the batter.
Spoon batter into muffin cups – you can fill them quite full as they won’t rise that much.
Bake in oven for 20-25 mins or until golden and they pass the toothpick test.
Leave to cool before stuffing into your face or you may burn your mouth!

Pork Pad Ka Pao (Stir-fried spicy pork with Thai Holy Basil)

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Yes people, more Southeast Asian food! I absolutely fell in love with this dish on my travels. It contains savoury, sweet and umami all in one dish. I knew when I was eating it that it was not Paleo, but I was convinced that I would be able to make a Paleo version which tasted just as good. I actually surprised myself! It was absolutely delicious! I did some googling of traditional Pad Ka Pao recipes. I really liked the one I found on shesimmers.com (an amazing Thai food blog), and decided to use it as my base to tinker with for a Paleo version. If you can get to an Asian supermarket, it is definitely worth investing in some Thai Holy Basil. The dish won’t taste the same if you use Italian or Greek basil, although that will have to suffice if you can’t get hold of Thai basil, which has an almost aniseed taste. If you don’t have coconut sugar, you could substitute honey in its place. I served this dish with some asparagus, zucchini and carrots stir-fried with shallots, garlic, ginger and coconut aminos.

Pork Pad Ka Pao (Thai Stir-Fried Spicy Pork with Holy Basil)
Serves 3

Ingredients :
500g minced pork
3 eggs
7 cloves garlic, minced
3 chillies, sliced
2 shallots, finely chopped
1 tbsp coconut oil
2 tbsp coconut aminos
1 1/2 tbsp fish sauce
1 tsp coconut sugar
1 cup Thai Holy Basil leaves

Melt the coconut oil in a wok or large frying pan.
Crack 1 egg into the oil and fry until crispy on the bottom and the white is no longer translucent.
Remove the egg and set aside on a plate.
Repeat the process with the other eggs. Cover and keep warm (or reheat just before serving)
If there isn’t much oil left in the wok by this point, add a little more.
Add the shallots, garlic and chillies. Stir-fry for a minute to soften.
Add the pork mince and fry on a high heat until any liquid from the meat has evaporated and the mince starts browning.
Add the fish sauce, coconut aminos and coconut sugar. Stir through the pork mixture to make sure everything is well coated. If it seems very dry, add a little water.
Add the basil and stir through to wilt it slightly.
Serve with the fried egg on top of the pile of meat and some stir- fried veggies on the side.

Meatza

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This week has been crazy! Trying to get everything organised for our holiday next week. One of the biggest challenges has been getting inoculations. I phoned up my GP’s surgery two weeks ago to make an appointment for inoculations and to get anti-malarials and was told the first available appointment was two days after I leave! I then had to find a private travel clinic where I will have to pay to have the inoculations (normally they are covered by the NHS). Having found one, I then needed to get details of vaccines I have had previously and when I had them. The GP’s surgery told me to write to the practise nurse, deliver the letter by hand and the nurse would have the list of injections for me the following day. To cut a long story short, this still was not done by Friday afternoon, so I had to beg and plead to get one of the doctors to get this information for me. I did get it, but now I can’t get the jabs until the day I fly! Sometimes (actually most of the time) the NHS is very frustrating! I feel better for having that rant though, so thanks for listening! Now on to food!

One of the things I miss the most about being Primal/Paleo is pizza. I used to eat pizza at least once a week about 5 or 6 years ago. It really was one of my favourite foods – I think my time living in Italy contributed to that! Anyway, I have not had pizza since changing to a grain-free diet. I have not cheated or given in to my pizza cravings once (I swear!). I guess I wasn’t sure that trying to make a Primal pizza would be worth the effort. Last weekend I finally decided to try making a ‘Meatza’. Oh. My. Lord! It was delicious! Whoever came up with the idea of ditching the bland, tasteless crust and replacing it with delicious, tasty meat is a genius! Non-dairy people can omit the cheese and add extra toppings of your choice. Here’s how I made mine.

‘Meatza’ (serves 3-4)
Ingredients:

For the base
500g minced grass-fed beef
1/2 tsp garlic powder
1 tsp dried oregano
1 tsp Himalayan salt
1 egg
1/2 tsp black pepper

For the tomato sauce
1 can chopped tomatoes
1 tsp balsamic vinegar
3 sprigs fresh basil, left whole
1/2 tsp dried oregano
Salt to taste

For the toppings
1/2 orange or red pepper, diced
1/2 green pepper, diced
1/2 onion, diced
1 1/2 cups grated organic cheese
1 small chorizo sausage, sliced

Preheat the grill/broiler to max.
Mix together the ingredients for the base.
Line a baking sheet/pizza tray with aluminium foil.
Press the base mixture down to completely cover the surface of the tray (it will shrink as it cooks).
Place under the grill/broiler for 10 mins.
Meanwhile combine tomato sauce ingredients in a saucepan and bring to a simmer. Leave the basil sprigs whole so that you can remove them easily – you just want the flavour to infuse.
Prep your toppings whilst the base is cooking.
When the base is done, remove from grill. Pour away any liquid that has formed on the tray.
Spoon as much tomato sauce as you like on to the base and spread to cover it completely.
Pop back under the grill for a minute to heat up the tomato.
Remove and sprinkle the cheese over the tomato.
On top of the cheese, arrange your other toppings.
Place under the grill/broiler for another 10 minutes or until the toppings are cooked and the cheese is melted and slightly bubbling.
Stuff the meatza in your face – I dare you to tell me you miss grains!

Blood Orange Curd

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I really want to go for a run, but it’s so frickin’ cold at the moment I just can’t. I know it sounds wimpy but running in freezing temperatures brings on athsma-like symptoms which I haven’t had since I was a teenager. I also get really bad Reynaud’s Phenomenon in my hands and feet when it’s really cold. I definitely chose the right career didn’t I? Outdoor fitness instructor! Luckily for me someone invented chemical hand warders! I’m now thinking I might get myself some battery-powered heated socks (yes, they exist!)

I haven’t posted any sweet treats for a while, so here’s one to keep you going. This time of year is great for oranges. My favourites are the beautifully sweet and juicy navel oranges and the tangy blood orangs. I am intending to make a trifle type of dessert on the weekend, and I wanted it to somehow involve blood oranges and egg yolks as I had a whole Tupperware container in my fridge full of them (as I’m using extra egg whites in my breakfast eggs). I thought that a curd swirled through my trifle would be quite delicious. Watch this space for the whole trifle recipe (provided it doesn’t turn out to be a disaster like last weekend’s dessert). I could actually just spoon this stuff straight into my mouth from the jar, it is that delicious! Luckily I’m trying to lose a few pounds and have managed to engage my willpower 6 days a week (the 7th is my cheat day). Feel free to eat it directly from the jar, spoon over some delicious homemade ice cream or use as a filling for a Paleo tart. If you don’t do dairy, feel free to substitute ghee or coconut oil for the butter. Or better still, divide into smaller jars and give to friends or family as a gift. You can’t beat the gift of curd!!!

Blood Orange Curd (makes a large jar)
Ingredients:

Zest of 2 blood oranges
Juice of 5 blood oranges
12 egg yolks
90g butter, cubed
Pinch of salt
2 tbsp honey

Beat the yolks lightly in a bowl, then stir in the blood orange juice so that it forms a pink liquid.
Bring a saucepan of water to the boil.
Add the rest of the ingredients to the bowl and then place over the pan of boiling water.
Cook over a medium to low heat for around 20 mins, stirring regularly until the mixture reaches a custard consistency. If you don’t stir it enough, the egg will congeal.
Once it has reached desired consistency, strain through a sieve into a jar for storage.
Try not to eat the whole jar in one sitting!