Paleo Egg Cups

I know it's been too long since I've posted about Paleo or Crossfit, but to be honest...we haven't done anything too exciting with Paleo or Crossfit lately.  We've had a lot of visits from friends/family, and sometimes that makes it really hard stay on-track.  Needless to say, we've been eating Paleo probably 50/50 lately, which is not something we are proud of or happy about.  So today is our focus back into Paleo.  We're stocked up on meat like crazy, and we're going to get more veggies today.  Plus, thanks to Bergman's Market in Port Clinton, Ohio (most amazing local farmer's market/grocers EVER) we have the juiciest, sweetest Georgia peaches in the entire world (well, okay, except for maybe in Georgia...)

So this morning, on our way back to a 90/10 Paleo lifestyle, I made something fun for breakfast.  I've never made them before, but I've heard about them and a friend of mine has made them in the past that were very yummy, so I decided to play around this morning.  These are my Paleo Eggy/Omelet Cups!

Fairly quick and easy to make, plus they are adorable and kids tend to love them.  They reheat very well, too, which is good for leftovers.

Eggy/Omelet Cups

6 strips of bacon

6 eggs

1/2 cup green pepper, diced (for the ones we made)

1/2 cup any other veggies/meat that you like in your omelet--get crazy!

Salt & pepper to taste

Cooking spray

Cook bacon until it is cooked but not crispy.  You're going to need to bend this bacon in a circle, so you want it to be cooked but bendy.

Spray a muffin pan with non-stick cooking spray--seriously, don't skip this step or you'll be sorry!

Bend bacon around the inside of the muffin tin, almost like you're lining the sides of each muffin cup with it.  The bacon will probably overlap, and that's totally okay.  

If you want to make omelet cups, crack your eggs into a bowl, add a little water, and mix like you're making scrambled eggs.  Then pour the egg mixture into each muffin cup, filling it to just below the top lip of the cup.  If you want to make regular ones, crack one egg directly into each muffin cup.

Add your veggies/meat now.  We just did green peppers because we're running low on veggies, but other things you might want to add include:

-Mushrooms

-Colored peppers

-Tomatoes

-Onions

-Spinach

-Broccoli

-Chunks of ham

-Chorizo or other sausage

-More crumbled bacon

-Cheese (if you're straying a little from strict Paleo)

Season with salt and pepper to taste.

Oven at 350*

Bake for 12 minutes if you want a runny yolk in the regular cups.

Bake for 15 minutes if you want a cooked yolk in the regular cups.

Bake for 15 minutes for the omelet cups.

 

Here's our omelet cups (on the left) and our regular cups (on the right).  They turned out SO GOOD!  I only made 6, like the recipe says to do, but in the future I'll make more so we can reheat them for leftovers throughout the day.  Yay for mini omelet/eggy cups!

xoxo, M

Paleo Mayo

Making my own mayo has always been a scary idea.  Partially because I didn't want to know what was in it, partially because I was scared that there was no way it could taste as good as regular mayo, and partially because I'm brand loyal to Hellmans.  But I did it--I made my own mayo!  I was tired of not being able to have tuna salad or egg salad, and I want to make a Paleo BLT pizza (I'll get to that recipe later), all of which require mayo.  So after some searching and reading around, I found a good recipe at Everyday Paleo.  It's mild (a little more mild than store-bought mayo) but just as creamy and delicious!

Paleo Mayo

1 egg (let it come to room temperature)
1/2 tsp ground mustard
1 tsp lemon juice
1 cup mild olive oil (not EVOO)


In a food processor, crack in one egg and add the ground mustard and lemon juice.  Mix until it has thickened up a little bit and is a lighter/pale yellow color.

Here's the tricky part:  SLOWLY add the olive oil while continuing to blend the mixture.  I mean seriously slowly.  If you add it too fast, your mayo won't emulsify and it'll get weird.  The best way to do this is to drizzle in about 1 teaspoon at a time through the small opening in the lid of your food processor.  If you don't have a small hole or opening (the one in mine is seriously super tiny, but it worked perfectly) then open the lid, drizzle about 1 teaspoon onto the mixture, then blend well.  Continue to add the olive oil very slowly until it's all combined. 

Adding 1 cup of oil slowly took me almost 5 minutes.  Like I said, it should be very slow.  Once it's all added, blend for another 15 seconds, then transfer to a container and put in the fridge.  I put mine in a washed out sauce jar (yay recycling!).  The mayo will continue to thicken in the fridge.

I used mine to make egg salad:

Enjoy!

xoxo, M

Easy Frittata!

I have been driving H crazy about making a frittata for like 2 weeks now, ever since I saw it on Nom Nom Paleo.  Seriously, I think he's probably heard the word "frittata" more in the past 15 days than any other word.  Tonight, I finally got the ingredients to make my own version of Nom Nom's frittata.  Enjoy!

Easy Frittata
6 eggs
1/2 c plain Greek yogurt
1/4 c diced peppers
1/4 c diced ham/bacon/pork/steak/whatever
1 c fresh spinach
1 Tbls EVOO
1/4 tsp minced garlic

In a cast iron skillet, heat the EVOO and the garlic, then add the peppers and meat.  Cook for 3-4 minutes.

 While that's cooking, mix eggs and yogurt until creamy (the yogurt makes the final product fluffy and delicious, trust me)

 Once the ham and peppers have cooked down a bit, add the spinach and wilt slightly, turning often.  This usually only takes about 2-4 minutes.  Be careful not to overcook it--you don't want it totally wilted, just slightly.

 Make sure spinach, peppers, and meat cover the bottom of the pan evenly.  Then slowly pour the egg mix over it and cook over medium heat for about 5 minutes, just to cook the bottom of the frittata.

 Place in oven (preheated to 350 degrees) for 20 minutes.  Final product should bounce back when center is gently pressed. 

xoxo, M