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.

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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.

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

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Add sausage.

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Pour your beaten eggs over the mixture.

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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).

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

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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.

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

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Add your yams/sweet potatoes.

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Add eggs. Scramble.

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

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Enjoy!!!

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.

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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.

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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.

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

Variations
-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.

Enjoy!

Paleo Fried “Rice”

I was making this before I even turned paleo. For some reason, in the months before my transition, I had essentially given up all pasta and rice–opting for zucchini and cauliflower instead. This is one of the first paleo recipes I’ve ever made and it’s really, really, reeeeeaaallllyyyyy good. Trust me. I’m almost a doctor… Not really… Nor in the medical sense. Oh well.

This is a great recipe to use any leftover chicken that you may have lying around in your fridge. This is also a great way to use up some veggies you don’t know what to do with, or that are about to go bad. You can add just about any veggie you want to this and it will work. Consider mine guidelines, use your imagination. Add or swap veggies according to your taste.

 

Paleo Fried “Rice” (makes about 4-6 servings)

  • 1 Cauliflower, floretted (for direction on how to floret your cauliflower, please see my cauliflower mash post and just follow the first couple directions. Link is here)
  • A couple cloves of garlic, minced
  • 1 bell pepper, diced
  • About 4-6 mushrooms, sliced
  • 2 carrots, grated
  • 1 whole baby bok choy, sliced
  • About 1/4 c. frozen broccoli florets
  • A few stems of green onion, chopped
  • Some fresh ginger, peeled
  • Leftover Chicken, or rotisserie chicken (about 1-2 cups)
  • 2 eggs, scrambled and set aside
  • About 1 Tbsp of your fat of choice
  • Seasonings to taste: Coconut Aminos or Gluten-Free Dark Tamari Soy Sauce (Not technically paleo, but it is gluten-free, and I’m personally ok with using a few Tablespoons here and there), ground ginger, garlic powder, onion powder, chile powder, pepper
  • Cilantro, chopped

I got tired just typing that.

Ok, step one: Clean, trim, wash and floret your cauliflower. Place it in a veggie steamer and let it cook while you prep the other ingredients. *Note: Don’t overcook. Once a fork can go through it, it’s done. Take it off the heat.

Wash and prep your veggies. I often chop, dice, mince, then throw everything in one giant mixing bowl.

In a large pan, heat your fat of choice and add your veggies. You may choose to add some of your dry seasonings.

At this point, your cauliflower is probably thoroughly done. Transfer it to a mixing bowl (I used the one that just had all the freshly chopped veggies in it). Grab a potato masher and use it to break your cauliflower florets into rice-like pieces. You can also use a food processor for this. Just don’t accidentally turn it into a mash.

When you’re done, it should look like rice (kinda)!

As your veggies continue to saute, add some of your coconut aminos or [gluten-free] soy sauce. Allow it to reduce slightly.

Add your cauliflower “rice” to the pan and stir.

Check for seasonings. Add more as necessary. At this point, you can add your chicken and scrambled eggs.

Mix again, make sure all your ingredients are heated through. I like to top mine with fresh cilantro, though you can even fold some into the batch just before serving.

 

Enjoy!! Dinner’s done! Oh, and leftovers are great, too!

 

Also, expect some practical posts in the next week–like how to pack a paleo lunch, planning, prepping, etc.

 

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
-Chives
-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!

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