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Tag Archives: Spinach

Paleo Spinach Sausage Egg Bake

29 Sep

wgg

I saw this really good looking recipe for a zucchini sausage egg baked thing and thought how good it looked. So on my Sunday shopping to Trader Joes, I wrote everything down I needed for the week making sure to get what was in this dish. I get home, and what do I forget? The main ingredient of zucchini! So I ended up making up an entirely new recipe with items that I bought and substituted the zucchini with spinach. It’s in the oven now, but it looks really good!

Ingredients:

*1/2 red onion

*About a cup of chopped mushrooms

*2 uncooked spicy sausages

*Huge handful or two of baby spinach

*About 10-15 cherry tomatoes cut into small pieces

*5-6 eggs

Directions:

1. This is pretty easy. Chop up the onions and mushrooms and sauté in ghee or butter. When those are slightly cooked, add the 2 sausages- make sure you squeeze them out of the casing and then chop up so it looks like ground beef. When everything is cooked well together add your spinach until just wilted. Add a dash of salt and pepper to taste.

2. Pour your mixture into a greased 8×8 baking dish. Add the cherry tomatoes on top and then whisk your eggs together in a bowl and pour on top of everything. Add parmesan cheese to the top if you want for an extra kick of flavor.

3. Bake for about 25-30 minutes and enjoy! I am going to put mine directly in the refrigerator for tomorrow’s breakfast.

If anyone makes this and would like to use zucchini instead, shred about 4-5 zucchini’s and add to mixture instead of spinach. Or leave the spinach in, might be even better!

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Posted by on September 29, 2013 in Breakfast, Sugar Detox approved!

 

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Banana spinach smoothie

10 Apr

imagesCA73IYNZDo you ever just get sick of eating? Like you know you have to, you get hungry, but it gets so tiring sometimes to come up with lunches or breakfasts! I think I am going to look for some good smoothie recipes that I can have in place of a regular breakfast or lunch. Easy-quick.

I just added a bunch of stuff to this one and it turned out really good. Not sure how nutritious it is, but it also certainly isn’t bad for you!

Ingredients:

* 1 banana
* 1 cup of spinach (or handful)
* 1 cup of coconut water
* a spoonful of sunflower seed butter
* a couple spoonfuls of that coconut butter you made a few days ago (see post below!)
* a spoonful of cocoa powder
* a few ice cubes

Put all ingredients into a magic bullet and blend away!

Okay, I made another one, this time with some blueberries and protein powder and tracked how many calories this will be. I am condisering this my lunch by they way. Not a snack!

* 1 banana
* 1/2 cup spinach
* 1 tablespoon chia seeds
* 1/2 scoop protein powder
* 1/2 cup blueberries
* 1 spoonful sunflower seed butter
* 1 cup coconut water

All together this comes to 423 calories. Take out the sunflower seed butter and it is 323. I think that part needs to go! But overall most of the calories come from the banana and protein. Not bad!

 
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Posted by on April 10, 2013 in Breakfast, Lunch, Sugar Detox approved!

 

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Paleo Stuffed Chicken Breasts w/ Bacon, Mushrooms, Artichoke hearts, and Spinach

05 Apr

chicken-breastThis is kind of a left over type of meal. Just see what you have left in the fridge after your week of meals, sautee it all together, and then stuff it into the center of a chicken breast! Serve with a side of roasted brussell sprouts and you are good to go!

Ingredients:

* 2 chicken breasts
* 4 slices of bacon- chopped up
* 2 cloves of garlic
* about 6-8 oz of chopped mushrooms
* Half a jar of artichoke hearts chopped up
* couple handfulls of spinach

1. Chop up your bacon into bite size pieces. You can cook the bacon and then chop, but I think its easier this way. Cook until nice and crispy and take out of pan and onto a paper towell.

2. Keep the bacon fat in the saucepan and add your chopped garlic. After just a minute, add your chopped mushrooms and cook unitl soft. Add your chopped artichoke hearts. Throw in your spinach and when the spinach is wilted and everything is combined together your ready to stuff!

3. Take your chicken breasts and cut them in the middle so you create a pocket. Stuff the mixture inside and then close them with toothpicks.

4. Cook at 375 for about 30 minutes. That’s it!

5. Serve with any vegetable- I prefer roasted brussels. I would have put bacon in the brussels but its already in the stuffed chicken. But if you dont mind bacon overload- throw that in with the brussels. Delish!

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Posted by on April 5, 2013 in Chicken, Dinner

 

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Paleo Lemon Artichoke Pesto Chicken “Pasta” with Spinach too!

03 Apr

artichokesWow, was this good! It tastes almost creamy but there is really nothing bad at all in this dish. No dairy or cheese, but almost feels like it should have some in it. Super healthy and has to be one of the top dishes I have made. This is a repeater for sure. I used ribbons of zucchini as my spaghetti but you can also use spaghetti squash or any type of stringy squash.

Indredients:
* 1 lb chicken cut up into little pieces
* 2 large zucchini’s. I used a curly peeler that makes them look like spaghetti
* 1 jar of artichoke hearts.
* 2 cloves garlic
* 1/2 cup Italian parsley
* 1/2 cup fresh basil
* 1/3 cup chopped walnuts
* 4-5 tablespoons of olive oil
* 4-5 tablespoons of vegetable broth
* 1/2 lemon juice
* 4 large handfuls of baby spinach
* salt/pepper

1. First thing I did was sprial cut the zucchini. Get a pot of water going and have that start to boil. Set aside for a while. You DO NOT want to overcook your spaghetti “noodles”. If you do, they will become mush. So this is the last thing you do.

2. In a saucepan add some olive oil, or butter. Melt down and then add one of your diced garlic pieces. When that just starts to become fragrant, add your artichoke hearts and cook these until they turn a tad brown or cooked well.

3. Add your walnuts, olive oil, clove of garlic, and vegetable broth in a food processor and puree until smooth. When the artichokes are done cooking, add them to the mixture and puree well.

4. Add your parsley, basil, and 1/2 juice of a lemon and mix until creamy smooth. If you like chunky artichokes in your sauce, then leave a few of those out and add at the very end, just chopping a little bit. Taste and if you like more of a lemon flavor, then add more lemon. Make sure to add a dash of salt and pepper to the mix as well!

5. Take your chicken and cut into small pieces. Add a little more olive oil or butter to your saucepan you cooked the artichokes in and cook your chicken until just brown on the sides. When your chicken is almost cooked, now is the time to drop your zucchini spaghetti into the water. Only leave in for a few minutes until soft. Think al dente, even though it isnt real pasta.

6. Add about 1/2 cup of the artichoke mixture to your chicken along with about 4 large handfuls of spinach. Cook until the spinach has wilted and become soft.

7. Add in your cooked ‘spaghetti’ and the remainder of the sauce to the saucepan. Mix well together until everything is combined.

8. Serve with a little fresh basil on top and one of the remaining artichoke hearts.

ENJOY!!

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Posted by on April 3, 2013 in Chicken, Dinner

 

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Dreamy creamy spinach artichoke dip

30 Jun

Honestly this dip should be called Amazeballs Artichoke dip! This is so good. You can make this strict paleo or add a bit of goat cheese at the end to make extra creamy. Which then makes this turn into ‘dreamy creamy’. I got an A+ review from the man, so we know it’s good. I found this recipe on paleoOMG again and I swear if this woman comes up with these off the top of her head she is a friggen food paleo genius.

Ingredients:

  • 2 cans of artichoke hearts 8oz (not in oil, just marinated in water)
  • frozen package of spinach 14oz
  • 1 cup cashews roasted unsalted
  • 2 tbls olive oil
  • 1 tsp onion powder
  • 1 tsp sea salt
  • 1 tsp black pepper
  • 1/4 tsp cayenne pepper
  • Optional 2 oz creamy goat cheese

In a saucepan combine the spinach and artichoke hearts. Cut the artichoke hearts into bits. Sprinkle with spices and salt/pepper. When nice and warm and all mixed up, transfer to a medium serving bowl. Male sure to drain the excess water first.

In a food processor add the cup of cashews and grind until very fine and floury. Add the olive oil and blend in processor until nice and creamy. Here is where you want to add the goat cheese if you want. Blend again and then Add to spinach mixture. You’ll really want to mix and mash this in well until the dip is creamy and delicious looking.

Serve with your favorite veggies!

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Posted by on June 30, 2012 in Appetizers, Sauces

 

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