Spanish Tortilla

Don’t let the name fool you. There’s no tortilla in this omelet recipe. This is a Spanish style omelet, that’s almost more of a frittata. Tastes amazing, and I think you’ll love it. Don’t forget, traditional Spanish tortillas are served at room temperature, so let this baby cool before you dig in. 

Spanish Tortilla:

1lb yam or sweet potato, cut into thin slices

1 white or yellow onion cut in half then into thin slices

12 eggs or the equivalent in egg whites, beaten

Seasonings: sea salt, pepper, red pepper flakes, dried parsley

Olive oil or other fat or choice
Heat your fat of choice in a large pan. 

Add potatoes, onions, sea salt, and some pepper. 

Stir around periodically while on low to medium heat. Allowing the onions and potatoes to soften. This should take a few minutes. 

Pour in the beaten egg mixture and add some more seasonings (parsley and red pepper flakes). Stir mixture in pan like you’re scrambling eggs. Eggs should begin to set. 

Preheat broiler

Smooth out the egg/potato/onion mixture in the pan and put under the broiler for about 5-10 minutes. 

Remove from heat, allow to cool, then serve!

Oh, hi! And paleo pancakes

Oops! Omg, it’s been a little while! So sorry, but we’ve been busy with, well, life.

Danny and I finally went on our honeymoon in Playa del Carmen, Mexico (about one hour south of Cancun). We stayed at the Occidental Grand Xcaret, and wow. It was an open, airy hotel in the middle of a jungle, basically. 

We stayed around the resort, mostly. The two excursions we decided to do were swimming with dolphins and a trip to Xel-Ha. The dolphins were obviously adorable and it was fun, but at $40/picture, I have no proof we did it. You’ll just have to take my word for it. 

Now, Xel-Ha. So. Much. Fun. It was an all-day eco-adventure park. We snorkeled, cliff dived (cliff dove?), and zip-lined. We added the scuba (totally worth it!). We got to lounge around in hammocks and sit in inner tubes in a giant lazy river. Plus, all meals, drinks, and snacks are included in the admission! I highly recommend Xel-Ha.



So now we’re back to reality 😦

Anyway, I made pancakes today. Actual pancakes. They normally don’t pancake. They normally pan-scramble. 

So here (makes about 6 mini-pancakes):

1 banana (mine was about 125g)

1 large egg

2 egg whites

1 heaping Tablespoon of coconut flour

1/2 tsp vanilla extract

1/2 tsp ground cinnamon or pumpkin pie spice

*pinch* of sea salt

Cooking fat

Add all ingredients (except cooking fat) to blender and give it a whirl. If batter is too thin, add a tiny bit more coconut flour.

Preheat your griddle or pan with your cooking fat.

Pour batter directly onto grill from blender (less dishes/less mess) and form mini-pancakes. 

When you begin to see little bubbles, flip. 

Repeat as necessary.

Top with honey, maple syrup, fruit, or whatever you want!



Paleo Frittata Pancake??

So, let me catch you guys up. On August 4th I competed in my very first Crossfit competition. I decided to do the California Affilliate League Comp because they had a scaled division. It was soooooo much fun. The WODs were:

4 Rounds:
5 Cleans (65#)
10 Hand Release Push Ups
20 Double Unders

10 Min AMRAP:
20 One-Arm Kettlebell snatches (18#)
10 Burpees

And the floater WOD:
55# Overhead Carry. Max distance in 5 minutes.
Every 50m, perform 5 Overhead Squats.

Overall, I placed 5th out of the scaled female competitors at CF Temecula South. The other members from RC Crossfit who competed did really well, too. I’m sure that having a ginormous, cheering group of other RCCFers didn’t hurt either.



And after:


Ok, so that’s that. Onto the recipe. I’m sure that by now you guys know I am OBSESSED with frittatas. They’re so easy, portable, and you don’t need to reheat them when you eat them for lunch the next day.

Today’s recipe is a cross between a “potato” pancake and a frittata. Hope you enjoy!

1 small yam, grated with cheese grater
1/2 large bell pepper, finely diced
1/2 Anaheim child, finely diced
6 eggs
Splash of coconut milk
Seasonings to taste: chile powder, pepper, paprika, sea salt
Coconut oil or butter

Preheat oven to 375 degrees F.

Prep veggies.


Add eggs, coconut milk, and seasonings. Mix together.


In a large oven-safe pan, heat your fat. When your fat is hot, add your mixture. Keep your mixture on the stove until the edges start to bubble. Remove from stove and place in preheated oven. Bake for 10 minutes or until center sets.


Remove from oven. Allow to cool. Slice and serve, or slice and put away for the rest of the week.



Yam, Spinach, Arugula, and Sausage Frittata

Sorry for the delay in posting! I’ve been really busy with my research this past week.

Today’s recipe happened after yesterday’s workout. It was a good workout, I was hungry, needed to shower, get presentable, and head to LA before my self-imposed 11am deadline. Having less than an hour to go, I decided a quick oven-prepared frittata would allow me to multitask.

If I assembled the frittata and put it in the oven, by the time I got showered and ready, I figured it would be cooked. My major dilemma was that I wanted yams, but didn’t have the time to cook them like I normally do. I figured if I peeled them into super thin slices, they would cook in the oven.

And what do you know? I was right. So cheers to multitasking and this frittata easily makes three servings that you can pack in advance.

(Warning: I do not encourage leaving your oven operating unattended in all circumstances. Be cognizant of your surroundings, particularly little children…)

Yam, Spinach, Arugula, and Sausage Frittata

1/2 yam, peeled (after peeling the skin off, just continue to take the vegetable peeler to the yam)
About 1 cup- a cup and a half of mixed spinach and arugula
1 large sausage, cut or diced (I would recommend a slightly sweet sausage like a chicken and apple or a slightly spicy sausage)
6 eggs, beaten
Seasonings to taste: pepper, cumin, chile powder, paprika, granulated onion and garlic
Fat of choice

Preheat your oven to 350 degrees F.

Prep your yam.


Grease an oven-safe pan and place your slices of yam in a thin layer in the pan and up the sides just a little.


Add your seasonings to taste (Can you tell I love spicy yams??). Then add your layer of spinach and arugula.


Add sausage.


Pour your beaten eggs over the mixture.


I had a little leftover yam, so I added it on top (not pictured).

Place in preheated oven. Take a shower. Or just wait. Your choice. It’ll be between 20-30 minutes for your frittata to be cooked (when the center is no longer runny).


Remove for oven, slice, serve, or portion into three meals. I love frittatas for that very reason!!


Have a great weekend, and thanks for your patience!!

Mexican Scramble

This recipe is inspired by the Mexican Scramble at Au Coquelet Cafe/Bakery in Berkeley, CA. I ate that almost every day while I was in Northern California. Though not paleo, it was amazing. I paleo-ified their recipe so I could eat it without the guilt. Hope you enjoy it as much as I did.

Also, if in Berkeley, I highly recommend this place. They make everything in house and use local, organic ingredients whenever possible.

Paleo Mexican Scramble (Serves 2-4)
-Half a yam (or sweet potato), diced
-Half a bell pepper, diced
-Minced green onion and cilantro (about 1/4 cup combined)
-4 eggs
-Seasonings to taste: paprika, chile powder, cumin, pepper, salt
-Fat of choice

There are a few ways to do this. I think this method (roasting yams separately) was the most efficient. You could always cook the yams in the skillet if you want.

Preheat oven to 400 degrees F.

Line a cookie sheet with parchment paper. Place diced yams or sweet potatoes in a single layer. Generously dust with seasonings and place in oven for 15 minutes. Remove and allow to cool.


Meanwhile… In a large skillet not too far away…
Heat your fat of choice. Add bell peppers and sauté. Add green onion and cilantro.


Add your yams/sweet potatoes.


Add eggs. Scramble.


Serve! I topped mine with leftover pico de gallo. Recipe here.



Chile Relleno Frittata

I have a thing for chile rellenos. I always have. Whether they’re battered and stuffed with cheese, or lighter and stuffed with meat and veggies (paleo recipe forthcoming), chile rellenos always seem to taste delicious. Since the battered, cheese-stuffed, and fried chile relleno is NOT paleo, I got a little creative and made a frittata with the same basic flavor. I think you’ll be pleasantly surprised.

Chile Relleno Frittata
-4 eggs
-1 poblano/pasilla chile, diced (you could use an Anaheim chile if you prefer; you could also double the number of eggs and use a combination of chiles)
-Splash of almond milk or coconut milk (optional)
-Pepper, sea salt, menudo mix
-Cooking fat of choice

Preheat oven to 350 degrees F.

In an oven-safe pan, heat your fat of choice over medium heat. Add your diced chiles.



Leave the chiles in the pan for a little while. Let them brown and char slightly (careful, hot chile pieces may jump!).

In a cup or bowl, whisk your eggs with a splash of coconut or almond milk. Add your seasonings.

Add egg mixture to hot pan.


Remove from stove and place in your preheated oven until the center is set. When you remove it from the oven, allow it to cool slightly. Separate the edges of the frittata from the pan with a small spatula. When it’s cool enough to handle (or you can use oven mitts if you can’t wait), place a plate on top of the pan and flip. Your frittata should come right out.


Slice and serve. Top with salsa or avocado if you wish.

-Limitless. Substitute any veggies. Broccoli, bell peppers, and asparagus would be fantastic.
-Primal option: add cheese to the top of the frittata before you place it in the oven. After all, it is a little blasphemous to have a chile relleno with no cheese.


Egg Muffins

Baked eggs, egg muffins, egg cupcakes–this simple, portable snack has a variety of names. While I refuse to call them egg cupcakes (cupcakes are supposed to be sweet, no? I can’t trick myself) these little suckers are easy to make and you can eat them cold. They’re versatile, too.

Egg Muffins (makes 6 regular size muffins)
-4-6 eggs (depends on how much filling you use)
-Purple Kale, torn into bite size pieces
-Green onion, chopped
-Mushrooms, minced
-Fat of choice
-Seasonings to taste: garlic powder, onion powder, salt, cayenne pepper, pepper
-Meat of choice (optional)

Preheat oven to 400 degrees F

Grease a muffin tin with your fat of choice. Add your veggies to the greased muffin tin–filling each about halfway.


In a measuring cup with a spout or lip, mix your eggs with your seasonings. Use the spout to help you pour your egg mixture into the muffin tins.


Bake until eggs are thoroughly cooked. Don’t trust my times. I tend to like my eggs overcooked.



Paleo Breakfast Porridge

I used to love cream of wheat. There was always something very comforting about a hot bowl of cream of wheat with just a touch of honey. Now, I can’t eat cream of wheat, but there are some mornings when I want something warm and cozy. Hence, this recipe. It freezes well so you can make it and portion it out for the rest of the week. Just pull it from the freezer and place it in the fridge the night before you plan to eat it. In the morning, all you have to do is microwave it for about 30 seconds.


Paleo Breakfast Porridge

  • 1 Kabocha Squash (I prefer kabocha squash for this recipe, though you can use butternut squash or something else. Butternut squash stays a little too stringy for me, and I like how the kabocha squash whips/mashes fairly smoothly).
  • Seasonings to taste: ground cinnamon, ginger, cloves, nutmeg (or a pumpkin pie spice blend)
  • Honey (optional)
  • Almond or coconut milk (optional)
  • Vanilla extract (optional)
  • Almond butter (optional)
  • About 1-2 cups of water

Preheat oven to 400 degrees F.

Ok, first: Cut your kabocha squash into quarters or eighths.

Now, using a spoon, or your fists (you cave-person you!), scoop out all the seeds and guts.

Once everything’s out, place your squash in a roasting pan (I layer mine with parchment paper for easy cleanup, though this is not necessary). Apply your spices liberally (you may drizzle some honey here if you wish).

Pour your 1-2 cups of water into the dish then cover with foil (so the water helps steam the squash and keeps it from getting too dry).

Bake in your oven for 1 hour.

After an hour, pull them from the oven and allow the squash to cool enough so you can handle them.

Using a spoon, scoop the flesh away from the skin and put it into a mixing bowl.

At this point you can add your almond/coconut milk and/or almond butter to the mixture (I usually use a little almond butter for some body to the mixture, the milk for some creaminess and to get out some of the lumps. Totally optional.) Also, if you want a sweeter mixture, you can add more honey or even more spices.

Mash with a potato masher.

Once you’ve achieve your desired texture and taste, serve immediately or freeze for later use!

Enjoy! Breakfast is done!

Sweet Potato Cakes

This is the last week of RC Crossfit’s paleo challenge. Friday is the final weigh in. So far, I’ve lost about 14 lbs. Crazy, right? Anyway, I love it, so I am officially a paleo convert.

I had one lonely little sweet potato lying around in my kitchen. It looked so sad and pathetic, I just has to put it out of its misery. =)

Hope you enjoy this simple, yummy recipe. Tastes great hot, I just ate mine room temperature on the train and they were fantastic.

Sweet Potato Cakes
-One sweet potato, peeled and grated (mine was huge, I only used half)
-2 eggs
-Seasonings to taste: salt, pepper, paprika, chile powder, onion powder, garlic powder
-Fat of choice

In a large bowl, mix your grated sweet potato, your seasonings, chives and eggs (photo is pre-egg addition). Mix thoroughly.

Heat a skillet with your fat of choice and drop spoonfuls of your mixture onto the skillet. After about a minute or two on medium heat, flip. Make sure your egg is thoroughly cooked before serving.

Enjoy! Breakfast, brunch, or snack is done!