Thai Curry Chicken. I’ve got a recipe that’s quicker, healthier, and tastier than ordering takeout from your neighborhood Thai joint. Just grab some chicken (or whatever quick-cooking protein on hand) add some frozen and leftover vegetables, and stir in some curry paste and coconut milk. After a few minutes on the stove, you’ll have a fragrant, flavorful curry. Instead of tipping the delivery guy, you can give yourself a pat on the back instead. My PSA of the day: Make sure your pantry is stocked with a few Thai curry pastes. Ingredients (Serves 4 people): 1 pound boneless, skinless chicken thighs½ teaspoon kosher saltfreshly ground black pepper1 tablespoon coconut oil or fat of choice1 small onion, chopped medium1-2 tablespoons Thai curry paste (whichever color you prefer)1 cup full-fat coconut milk10 ounces frozen vegetables2 cups leftover roasted kabocha squash2 tablespoons apple juice (optional)¼ cup fresh basil leaves, thinly sliced Instructions: When the oil is shimmering, brown the chicken…
Baked Eggs with Bacon and Spinach. Do y’all remember the scene in Runaway Bride (that’s an Oscar contender if I’ve ever seen one…) where Julia Roberts realizes that she doesn’t know how she likes her eggs? You know, because she’s always turning herself into the girl that the guy she’s marrying wants to be with? Yeah. That’s not me. I know how I like my eggs, although I will say that it depends on the day. If it’s a scrambled kind of day then I want them scrambled with NO MILK, a tab of butter, and salt and pepper. Maybe some goat cheese if I’m feeling feisty. Hey, I’m an independent woman…throw your hands up at me. Now that we’ve established my egg-eating habits, though, I have to say – baked eggs are kind of amazing, an unexpected new love in my egg-eating life.
Serves 2, but this can be split in half easily to make them in small individual ramekins. 4 whole eggs3-4 slices thick-cut bacon, cooked and chopped1/2 cup loosely packed spinach2 Tbsp cream2 Tbsp butter, meltedsalt and pepper to taste1/4 tsp thyme. Blog cuisine - Spaghetti de courgette à la carbonara. Les spaghetti de légumes… J’avais essuyé un échec cuisant avec une tentative de spaghetti de carotte qui s’était soldée en un amas de mini fils de carottes… pas forcément le résultat escompté.
J’avais donc maudit l’ustensile servant à faire des spaghettis de légumes, et l’avait rangé dans un carton, au fin fond d’un placard. Impossible de s’arrêter sur un échec. Hier ayant une folle envie de cuisiner (comprendre que la motivation était proche du néant), j’ai eu envie de faire un plat « pas trop long ». Les pâtes me faisaient coucou… mais en ce moment ma vie tournant essentiellement autour des féculents, ça n’allait pas trop le faire.
Du coup, j’ai attrapé une courgette, j’ai inspiré, expiré, et j’ai tourné, tourné, tourné… pour obtenir de jolis spaghetti de courgettes (dont certain de plus de 50 cm de long, je ne vous cache pas ma fierté ! .. et ma difficulté à manger un spaghetti de 50 cm sans le couper…) Spaghetti de courgette à la carbonara Pour 1 personne. How to cook paleo spaghetti. I LOVE spaghetti. Growing up, I would get made fun of by my family for how much of it I would eat (seriously, two or three massive platefuls in one sitting). Not enough of a visual? How about this: as a toddler, I’d run into the dining room struggling to rip my shirt over my oversized head so that I could eat my spaghetti as fast as possible without getting sauce on my clothes. After dinner my parents would have to practically hose me down in the backyard I was so messy – totally worth it.
Now, in my quest for a healthier lifestyle over the past few years, I’ve learned that…gasp…gallons of pasta at each meal isn’t the healthiest thing in the world! So, I’ve cut back drastically on my pasta intake – I probably eat pasta once every few months now, when I’m out at an Italian restaurant with friends and feel like letting go for a meal. If you are a paleo person but love pasta, I feel ya. Maybe you’re not paleo, but you’re looking for an alternative to carb-heavy pasta. Ingredients Supplies -Steve. Dinner Ideas. Back in January I shared 10 new recipes to try for dinner and promised to share something like this again.
These are recipes that I’ve tried that haven’t made it onto the blog to be “featured,” but they’ve been added into my recipe database. I’m sneaky like that. Just when you think you’ve tried all of my chicken recipes, I may have added something new without you even realizing it. I add recipes to various categories randomly… all year long… when they’re definitely great to share with the world, but they aren’t exciting enough visually or otherwise to be the star of a featured recipe post. Here are 10 new recipes to try for dinner that I’ve had in the last few weeks myself. Pork Chops Alla Pizzaiola: This recipe is from Giada De Laurentiis. Tomato Florentine Soup: This is a wonderfully rich- flavored tomato soup with a small amount of pasta added in and spinach leaves too. Stir Fried Beef and Broccoli with Orange- Sesame Sauce: This one is a quick, 30 minute meal. Cook Eggs in Bell Peppers or Onion Rings for a Simple, Clever Breakfast Treat.
SExpand Ingredients: White or Wheat Bread Bacon Shredded Cheddar Cheese Eggs Butter Maple Syrup Salt & Pepper (Note quantities not added. Pre-heat oven to 400 degrees. Using a cookie cutter, ravioli cutter, or whatever else you may have that can cut a 3 inch diameter circle—cut circles out of the bread slices. Here comes the good part! Place in oven for 7-8 mins. Egg And Pesto Stuffed Tomatoes. I thoroughly enjoy roasted tomatoes. Like many vegetables or fruits, when roasted or grilled, their flavors become much more pronounced. In the case of tomatoes, they also become much richer in the antioxidant lycopene when they are cooked.
I needed a recipe that would differ from your traditional tomato with olive oil and garlic roast. Essentially, this meant that I would need to choose more great ingredients to cook with. I rarely cook eggs in the oven, so that in itself was intriguing enough for me to give this recipe a shot. Also, we all know how the flavor of tomatoes blend especially well with eggs as well as pesto, so I knew I could not go wrong. For those with digestive issues, it’s good to remember that some people might be sensible to eggs, especially egg whites, as well as tomatoes, since they are in the nightshade family of vegetables. The recipe is quite easy to prepare, but I did run into some minor challenges along the way. Serves 3-4 Ingredients Preparation. Frozen Primal/Paleo Meals. Welcome! If you want to lose weight, gain muscle, increase energy levels or just generally look and feel healthier you've come to the right place. Here's where to start: Visit the Start Here and Primal Blueprint 101 pages to learn more about the Primal Lifestyle.
Subscribe to my free weekly newsletter to receive 10 eBooks, a 7-Day Course of Primal Fundamentals, and more - all for free. Thanks for visiting! If you don’t have a lot of time to put a meal together there are plenty of fresh Primal meals, like a “big-ass salad” or an omelet, that take only minutes to make. Wouldn’t it be great to just open your freezer and have a selection of home-cooked Primal meals ready to heat up? Whatever you’re freezing, keep these tips in mind: Food must be completely cooled before freezing itFreezing food in small portions helps it freeze quickly, which maintains good flavor and textureFreezer wrap (thick paper with a moisture-resistant coating) works well for wrapping solid food.
Primal Meatloaf.