Paleo Mushroom, Onion & Spinach Frittata (with optional sweet potatoes)

I'm a big fan of breakfast foods. Yesterday afternoon, my husband and I stopped by Whole Foods to buy a few things for dinner. While shopping browsing, he suggested we get some fancy sausage for Sunday breakfast. That prompted us to buy bacon. Then my brain thought frittata, so I grabbed some veggies for that. One thing led to another and we walked out of there with quite the haul.

As soon as I awoke, I got started on breakfast. It was a pretty easy dish to put together though.

Paleo Spinach, Onion and Mushroom Frittata

Serves: 4

Total Time: 30 minutes

Ingredients:

• 2-3 T. fat of choice
• ½ onion, diced (I used yellow)
• 8 oz. sliced baby bella mushrooms (could use button/white mushrooms)
• 3 large handfuls of baby spinach
• 1 cup of roasted sweet potatoes, diced (optional)
• 1 clove garlic, minced
• 8 eggs, whisked
• Sea salt and pepper, to taste

Directions:

1. Preheat broiler to high.
2. Heat fat in a cast iron skillet (or other oven-safe pan) over medium to medium-high heat.
3. Add onions and sauté for 3-5 minutes, stirring occasionally.
4. Stir in mushrooms and allow to cook down for 5-7 minutes, stirring every minute or so.
5. Season with sea salt and pepper, to taste.
6. Toss in the spinach until it is wilted.
7. Add sweet potatoes, if using. I happened to have some leftover from a previous meal.  
8. Add garlic and stir to distribute. Spread the veggies out evenly in the skillet.
9. Pour the whisked eggs evenly over the veggies and let the frittata cook for about 7 minutes, or until bottom is set. Push away the edges a couple times and tilt the pan so the uncooked egg will cook properly.
10. Put frittata (in pan) on the middle rack of the oven. The broiler will cook the top of the egg. Broil for approximately 5-7 minutes or until the top is slightly browned.
11. Remove from oven and cut into 4 pieces. Remember, the pan is extremely hot, so use your oven mitts!  
12. Serve with sausage, bacon and fruit. 

Blueberry-maple sausage and applewood-smoked bacon from Whole Foods

This is a great basic recipe for a frittata. You could easily swap out some of the veggies for other veggies. I considered buying asparagus instead of the spinach. You could also add a little meat directly to the frittata.

Hope you enjoy this dish as much as we did! I will definitely be making more frittatas in the future. It was so easy to make and different from the usual omelette or fried eggs. 

Question of the day: What meats and/or veggies would you put into your ideal frittata? I would love a sausage, mushroom and onion frittata drizzled with pizza sauce. Pizza frittata! That may be next on the docket.

Please like and share this recipe with your friends and family. Feel free to use the Pin It button located below this post. If you don't see the Pin It button, please click on the title of this blog post and that will pull up the individual post. You should then see the Pin It button at the bottom of the post. If you like this dish, please comment so others will know. Thank you! 

Paleo Hamburger Deluxe Meatza

Hamburgers. Pizza. Bacon. Combine it all together and you get a Hamburger Deluxe Meatza. I was inspired last week when I made PaleOMG's Meat Quiche Crust. I was so excited as I lied down for bed that night that I could hardly sleep. My mind started thinking of all the different creations for meatzas. I came up with this idea for a hamburger deluxe meatza. What does deluxe mean? I consider deluxe a hamburger with mushrooms, onions and bacon. I also knew I couldn't make a meatza without some sort of "cheese." I came up with a "cheddar cheese" sauce with raw cashews, nutritional yeast, basil, red bell pepper and garlic. Such a fantastic meatza. I can't wait to create my next one!

This recipe seems like it's labor-intensive. There are a few parts to making it. Some can be done in advance, such as: cooking the bacon and slicing the mushrooms and onions. Be sure to soak the raw cashews in a bowl of water. I typically do that part in the morning before going to work. If you plan a little bit, the cooking and assembly will be a breeze.

Hamburger Deluxe Meatza

 

Serves: 5-6

Ingredients:

Meatza Crust:

2 pounds grass-fed ground beef

1 egg

1 t. onion powder

1 ½ t. garlic powder

Sea salt and pepper, to taste

Toppings:

2 T. fat of choice (I used coconut oil, though you could use bacon grease since you are cooking bacon)

2 onions, thinly sliced

3 Portobello mushroom caps, sliced

8 slices bacon, crumbled

1 15 oz. can sugar-free pizza sauce (I used Muir Glen Organic)

“Cheddar Cheese” Sauce:

1 ½ cups raw cashews, soaked in water for at least 6 hours

1 small to medium red bell pepper, cut into a few large pieces

3 garlic cloves

2-3 T. fresh basil leaves

2/3 cup nutritional yeast

Sea salt and pepper, to taste

Directions:

Preheat your oven to 375°F.

To make the crust:

1. Mix all crust ingredients in a large mixing bowl. You may have to get your hands meaty in order to combine everything.
2. Pour onto a rimmed metal baking sheet and spread into a thin, consistent layer. I used a 15.25” x 10.25” pan.
3. Bake in the preheated oven for 15 minutes.
4. Drain off excess grease (there will be quite a bit).

To make your toppings:

1. Cook your bacon. I prefer to bake it in the oven (this can be done in advance). If you cook it in the frying pan, you can use the leftover bacon grease to cook your onions and mushrooms. Once cooked, crumble and set aside.
2. Melt fat of choice in a large pan over medium heat.
3. Add your onions and toss in the fat so they’re all coated. Season with a dash of sea salt. Cook, stirring occasionally, for about 15 minutes.
4. Add sliced mushrooms and toss. Sauté, stirring occasionally, for an additional 6-8 minutes, or until the mushrooms are cooked.
5. Set aside.

To make your “cheddar cheese” sauce:

1. Drain and rinse the raw cashews. Add to a high-speed blender (I use my Vitamix). Add enough fresh water just to cover the top of the cashews. Blend until smooth.
2. Add bell pepper, garlic, basil, nutritional yeast, sea salt and pepper. Blend until everything is incorporated. Taste and adjust seasonings, as needed.

To assemble your meatza:

1. Spread pizza sauce on top of your meat crust. You may not use all of the sauce, so save leftovers for another use.
2. Add your mushrooms and onions atop the pizza sauce. Spread them evenly across the entire meatza.
3. Ladle the “cheddar cheese” sauce over the top and cover the entire meatza. You'll have extra sauce. It can be used in/on omelettes in the morning. 
4. Sprinkle the crumbled bacon on top.
5. Put back into the oven for 6 minutes. Turn your broiler on high and cook for 4 more minutes.
6. Cut into 5 or 6 pieces and enjoy! Serve with a simple side salad to round out the meal.

This meal was love at first bite. The meat crust was so incredibly moist (I was worried it would turn out dry). The pizza sauce blended perfectly with the “cheddar cheese” sauce. The bacon added a beautiful crunch. After making and devouring this meatza, I am even more excited to get to work on my next one. I have a really phenomenal idea in mind and hope it turns out as amazing as this one. 

If you like this recipe, please share on Pinterest and Facebook. I appreciate your support! 

Paleo Chicken a la King

If I had to describe Chicken a la King in one word, it would be 'yum.' I've always had a fondness for this dish. My mom used to make it quite a bit while I was growing up. I loved it. She made her version with mushrooms, green peppers, chicken and pimentos, but the sauce was made with Campbell's Cream of Chicken soup. I won't touch that stuff with a ten-foot pole. They don't even list the ingredients on their website. You know why? It's not real food! Who would buy it if they actually read and understood the label? Yuck!

I was talking to my mom on the phone last week and mentioned I was in the mood for Chicken a la King. I asked her how she made hers. I then started thinking about how I could convert the sauce to Paleo. Hmm... creamy chicken-y sauce. I know. I can use cashews + chicken broth so I get that creamy and chicken-y flavor. To thicken it, add a little arrowroot. It worked like charm! Arrowroot is magical! I am super excited that this recipe turned out so amazing on the first attempt. I love it.

This dish is quite heavy though. It's very rich, so a little goes a long way. As I was eating the leftovers for lunch today, I realized I shouldn't have packed as much as I did. Oops. I ate it anyway, because it was that delicious. Plus, I needed refueling for my bike ride home from work. I do recommend serving this over your favorite Paleo bread (this one from The Paleo Mom or this one from Against All Grain), favorite biscuits (these from Real Sustenance), cauliflower 'rice' or grain-free pasta (Cappello's fettuccine). I know, I know. Pasta, biscuits, bread. You shouldn't be Paleoizing SAD foods. I believe in treating yourself. I made The Paleo Mom's yeast bread last weekend and it was amazing. Do I want to eat it all the time? No way. It's a great treat though. Will I eat Cappello's pasta all the time? No. I can't afford to + I don't need nor want pasta regularly. Please note there's a small amount of potato starch in Cappello's pasta, so if you are strict Paleo, you may want to give Kelp noodles or zucchini 'noodles' a try for this dish.

Without further ado...

Paleo Chicken a la King

Serves: 6

Ingredients:

4 T. coconut oil, divided

1 ½ pounds chicken tenders, cut into bite-sized pieces

8 oz. mushrooms, sliced

2 small green bell peppers or 1 large green bell pepper, diced

2 – 4 oz. jars of pimentos, drained

1 ½ cups raw cashews, soaked in water for at least 6 hours

1 cup fresh water

1 ½ - 2 cups chicken broth (preferably homemade)

1 ½ T. arrowroot powder

Sea salt and freshly-ground pepper, to taste

Directions:

1. Melt 2 T. coconut oil in a large skillet (with tall sides) over medium-high heat.
2. Add diced chicken. Season with sea salt and pepper. Cook for 5-6 minutes and flip. Continue cooking until no longer pink. Remove chicken and juices from pan and reserve for later.
3. While chicken is cooking, make the sauce. Drain and rinse the raw cashews. Add to blender or food processor (I use my Vitamix), along with fresh water and chicken broth. Blend until smooth. Add arrowroot, sea salt and pepper and blend again until everything is incorporated. Set aside.
4. Melt remaining 2 T. coconut oil in the skillet.
5. Add green peppers and mushrooms. Season with sea salt and pepper. Cook, stirring occasionally, until mushrooms are browned and bell peppers are slightly soft. It’ll take 6-8 minutes. 
6. Add the cashew-chicken broth sauce to the skillet. Stir to combine. The sauce will thicken as it heats.
7. Add chicken back to the skillet and mix together.
8. Finally, add the pimentos and give everything a quick stir.
9. Serve over your favorite Paleo bread, cauliflower rice or Paleo pasta (as mentioned above). 

Chicken a la King smothering a slice of Paleo bread.

This really hit the spot. It reminded me of what my mom used to make. Childhood memories + yummy food = totally satisfied and missing my family. Luckily I get to see than in a little over a month! 

Question of the day: what dishes or foods remind you of your family? 

Whole30 - Day 11

Saturday mornings are glorious! I slept until 8:30 today. Last night, I took some allergy medicine, because I've been thinking I can't sleep because of the shots I'm getting. The medicine definitely helped me sleep. I felt well-rested this morning, as compared to previous mornings this week.

I felt like eating breakfast first thing. I had every intention of doing a workout at some point, but... that didn't happen. At least I did my 100 squats, 100 sit-ups and 25 push-ups for the day. After breakfast, I wrote my grocery list and got ready to brave the bitter cold. I had won a 40% off any Desigual item at Details Boutique during their 12 Days of Christmas. It had to be used by 1/31, so I thought this weekend was a perfect time to check out their inventory. I found a clearance shirt and a second one to use the 40% discount. There's also a meat shop on that side of town called Tony's Market. Since I was on that side of town, I thought I should check it out. They have all kinds of fresh meats and seafood. They grind all of their meats fresh daily. They sell some game meat. Tony's also has a small produce section, grocery section, prepared foods and a large dessert case. As a Paleo person, I was there for the meat! I bought chicken breast (antibiotic and hormone-free), ground turkey, grass-fed ground beef, sugar-free tomato basil chicken sausage and sugar-free Italian sausage. I wanted to swing by Rosey's boutique at the mall, since they were having a huge sale. I found the cutest animal print shirt. It'll go well with leggings. It was about 33% off, which is pretty good. I rarely ever will pay full price for clothing. After that, I went to the grocery store to stock up for the week. I ran into a friend of mine who also happens to eat Paleo. We kept following each other around the store, since we eat such similar foods!

My purchases for the day: 40% off, 70% off, 33% off.

Breakfast: I've had eggs all week. I wanted something a little different. I know Dallas & Melissa at Whole30 may not like "pancakes" for breakfast. The goal of Whole30 is to "restore a healthy metabolism, heal your digestive tract, calm systemic inflammation and put an end to unhealthy cravings, habits, and relationships with food." I doubt that having Paleo Pancakes every once in a while will make me crave desserts or treats. For me, food = fuel. The better choices I make will get my farther in my workouts. I found these 3-ingredient pancakes. Ripe banana, almond butter and an egg. I added some cinnamon and vanilla extract to the mix. With our pancakes, we ate two all-beef snack sticks and a little bowl of blueberries.

Snack: Carrot Cake Larabar - delicious. I was running errands/shopping, so it was an easy snack to eat while driving.

Lunch: I ate lunch super late. I got home from the grocery store at nearly 4pm. I reheated some of last night's leftovers and had some cantaloupe. I took it to the neighbor's to eat while watching the second half of the Broncos game.

Dinner: The game ended pretty late. I think it was the longest football game ever (ok, not really, but it was over 4 hours). My husband was coming back from watching the game with his dad and was hungry, so I got started on dinner pretty fast. I made my own recipe for portobello mushroom casserole. Instead of stuffed mushrooms, I just mixed everything together into a baking dish (everything pre-cooked) and topped it with cashew "alfredo" sauce and some almond meal mixed with olive oil. I baked it in a 400-degree oven for 25 minutes. It added a nice crunch to the dish.

It doesn't look very pretty, but it tasted amazing! I had a lot of extra liquid because I didn't drain my diced tomatoes. Next time, I will drain them. 

I watched the Broncos game with my awesome neighbors and a few of their friends. It was a fun time hanging out with them. We'll probably watch the Super Bowl with them too. Like I mentioned yesterday, we have some cool neighbors. Next door. Across the street. Down the street. This neighborhood rocks! 

I plan on hitting the hay in a few minutes. Sundays are long run days - so I'm thinking a 7-mile treadmill run is in store for me. It's going to be bitter cold tomorrow, so no running outside for this girl. I want to use tomorrow to do some food prep for the week and make some Whole30-approved banana muffins. I'm also making Banana Nut Porridge for breakfasts. It sounds promising. I'm sick of eating eggs every single morning, so trying to add in some variation. It'll help me get through the first half of the challenge. It's exciting to be doing a Whole30 right now, because there are a handful of other Paleo bloggers doing it at the same time. That means really great food ideas/recipes. Check out Against All Grain, Kate's Healthy Cupboard and Paleo Savvy. All are doing Whole30's this month.

Hope you all had a great Saturday! Enjoy the rest of your weekend.