Waffle Sandwich, paleo gone wild!

waffle sandwich

Less of a recipe, more of an idea.

I have recently subscribed to a bloggers site for a very small fee, and the fee paid for itself in one recipe.
WWW.brittanyangell.com is where you need to go, and by joining her Club Angel, you will find all kinds of delights!

One such delight is her Paleo Waffles…so what is the big deal you ask?
They are CRISPY…the way a waffle should be. Soft on the inside, crispy on the edges! You can make them sweet or savory! You can add cinnamon, chocolate chips, blueberries….treat them as a blank canvas and just go wild!

But think about this….pop leftovers in the toaster the next day…..and eat more of them! Toast them super crispy and use them like chips! Or crumble them into your chili!
Layer them with your favorite sandwich materials! Load them up with grassfed cheese and tomoatoes, grilled cheese! Use them and abuse them…they are delicious…versatile, fast and easy!

This morning I topped one with a little Kerrygold cheddar, a few slices of bacon, a fried egg and had an egg sandwich…I was in heaven!

BLTs….add avocado too!

Need I say more, because I could!

But right now, I need a waffle sandwich!

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Simple, beautiful, mayo

mayoI was asked by a follower on instagram for this one…

I have been a big fan of mayo for as long as I can remember! My childhood consisted of mayo and bread sandwiches, mayo+white bread+american cheese (!), mayo+lettuce+white bread, and on and on… every day for most of my young life! As I grew up, I would eat it on crackers, veggies, you name it. I would pick mayo over butter any day of the week! And, I was a Hellmanns girl. None of that sweet Miracle Whip or Duke’s (although I learned to appreciate MW on a ham sandwich from time to time…).

I always heard how difficult mayo was to make and that home made was ultra delicious, but very tricky.

When I found paleo living, I saw so many bloggers and chefs making their own healthy mayo which had good healthy fats and amped up so many meals, but the recipes were complicated, often needing all ingredients brought to room temp, some were yolks only, some use the blender, some use the food processor, and often it was a game of chance if it would firm up or break.
I have probably tried a dozen different recipes, multiple times each, and was running a 50/50 chance as to whether the mayo would “make” or not!
I started seeing some people using immersion blenders, and that seemed to speed things up! (especially from the workout of using the old fashioned hand wisking method!….pant pant!)

My mother swears by the immersion blender….and I tried it, several times, cursing it every time, as i just didn’t have knack for it. And then I watched her do it and thought, really Kristen? You can do this…

Here is how you do it….

Use a mild flavored oil….I use a LIGHT olive oil that I find at whole foods (NOT extra virgin!)

Beautiful Paleo Mayo!

so….put all of these items in the immersion blender container or a tall narrow container:
1 cup light olive oil
1 Tbsp water
1 Tbsp lemon juice
dash of salt
up to 1 tsp dijon mustard
1 whole egg

put the blender in the cup all the way to the bottom and start whirring away…bring it up slowly, then slowly back down and up a couple of times until you see the consistency you like…less than a minute.

That’s it! SO simple! and so delicious! This will keep in your fridge about a week or a little longer, if it lasts that long!

Rosemary Fried Eggs – Guest Blog from my sister Tricia!

tricia bfast

My very young oldest sister has tinkered with Paleo food for about a year, but has recently refocussed and hounding me for recipes! Well, now she is trying out some new stuff on her own!
She sent me a pic this morning of a delicious breakfast and I asked her to write a guest blog entry to go along with it….and she very quickly complied!
As she mentions below, she is working with Joshua Weissman’s The Slim Palate Paleo Cookbook…and everything is coming up delicious! You can find the cookbook in most bookstores and online at Amazon and BN. Joshua is a local, and a really impressive young man! Check out his blog at http://www.slimpalate.com and his facebook page, Slim Palate.

Take it away, Sis!…..

Well,
This is my first blog and I am doing it for my younger sister who inspires me every day with her healthy Paleo eating and her beautiful photos and recipes that entice me to eat healthier.

I went to a cookbook signing with her last week for Joshua Weissman’s new cookbook, The Slim Palate, Paleo Cookbook. He is a High School Senior and is quite amazing. His cookbook has beautiful photos and easy delicious recipes, that I am trying several times a week. My husband is even liking them!

This morning I tried his rosemary fried eggs with garlic-lemon spinach and it is wonderful. Just the right amount of citrus lemon flavor and the rosemary on the eggs are a nice touch. I added a little turkey sausage because I just finished a 30 minute cardio burn workout and needed some fuel fast!

I am marinading his Grilled citrus-mustard split chicken to cook tonight! I am using chicken thighs instead of chicken breasts though. Stay tuned for the outcome!

Kristen, how was that for my first blog ever?

Perfecto!!!!!  😉

 

Egg Foo Young-ish from NomNomPaleo

eggfooyung

I am obsessed with “Food 4 Humans” by NomnomPaleo blogger, Michelle Tam.
She was the very first blogger I found when I first delved into Paleo. He recipes were simple and tasty and she is so real! I was so excited when her book came out! And it is one of the BEST cookbooks I have ever relied on! I make things from her book and website weekly…give her a try, you cannot go wrong!

The pic above is her interpretation of Egg Foo Young-ish.
My conclusion is they are really handy little omellettey things that travel well!
This morning I topped a couple with sausage, avacados and salsa…nom!

The link to her site and the recipe is:

http://nomnompaleo.com/post/5568966009/egg-foo-young-ish-spinach-egg-ham-coconut

(hope I did that write….this is my first link in a post…if i missed it, just go see her blog at http://www.nomnompaleo.com you will find all kinds of great things before you race out to buy her book!)

I also had the pleasure of meeting Michelle Tam when she came into Houston for a book signing a few weeks ago. She is a doll! So real…just a working mom who adores food and health!
By the way my all time favorite recipe of hers?
Mexican Pot de Creme.
Deeee VINE!
seriously. try it!

And now a word from my Mother!

fritatta

My mother sent me a pic of her breakfast last weekend…she does this from time to time…and it always looks amazing so I post it on instagram and everyone loves it and it gets way more likes than anything of mine, whatever! She is paleo, she will not let me tell her age, but I am 43, and she gets discounted movie tickets! So that is all I have to say about that except how cool is it that she GETS it! She is holistic, organic, natural and paleo!

And because everyone on IG wanted to know, here is her recipe for the fritatta above, and her guest post….so, mother….you are on the internet now! you famous!

Guest Post from Mother:

I understand there are some who are
wanting to make the Sunday morning frittata.
This is a meal that fits many occasions. An easy breakfast/brunch
Or try for dinner on a busy day. Aren’t they all?

Most time consuming thing is grating the sweet potato. “What?” you say.
Yes sweet potato!
Recipe coming up and it is very healthy!
I have a little farm where I grow some of my own vegetables and herbs.
Love that and of course we do it organically !
So here is the frittata using veggies and herbs
a la my farm garden.

Sunday Morning Frittata with Chorizo
the oven does alot of the work for you…..and fast!

Ingredients:

2 tablespoons coconut oil

1/2 -1 lb. chorizo sausage uncooked ( I used veal chorizo)

1 small sweet potato, scrubbed and shredded (about1 cup)

1/2 large yellow bell pepper sliced

1/4 cup of yellow or white onion

8 large pasture raised organic eggs

1 tsp. coconut milk

1/4 tsp sea salt

2 roma tomatoes sliced, (even 9 or 10 small grape tomatoes sliced is fine)

Garnish: avocado slices and fresh chopped herb of your choice, cilantro, sage, basil

the marriage:

Preheat the oven to 350 F.

Heat the oil in an oven safe skillet over medium heat.

Add the sausage, sweet potato, yellow pepper, and onion and sauté apx. 5 min.

(I browned the sausage first, and added the rest for a sauté of 5 min.)

Beat the eggs with the coconut milk and salt, then pour into the skillet and cook for 2 minutes

Just pour evenly, no stirring or turning…….just easy

Arrange the tomato slices in a circular pattern on top of the eggs. (I added1 cup chopped spinach first)

Place the frittata in the oven and bake for 12 minutes.

Serve with the avocado and sprinkle with the torn herb

**I would add some “smashed garlic with sea salt”, we tend to thrive on alot of garlic!

And if you like hot peppers, I would do either of the next suggestions for a little “tickle” for your taste buds.

Just chop one hot pepper, could be cayenne, our personal favorite that we grow, or jalapeño or a small Tai pepper. I seed them mostly and chop finely with sea salt.

Add 8-10 sliced grape tomatoes. Toss some of this on each slice of the Frittata.

Or do all of the above except sauté with 1 teaspoon grass fed butter or oil in a small skillet for a minute and then add 1/4 to 1/2 cup of full fat coconut milk or unsweetened almond milk and stir till thickened slightly. You can add some(grass fed) grated cheddar to this or just spoon it as is over… anything really. Just delicious!

Oh! Don’t ever breathe over a skillet with hot peppers cooking or you will choke a bit and or sneeze, depending on your particular physical make up. Experience is our teacher, right?

I think it took me longer to write out the recipe for you than it did to make it.

So, hope you try this, it will work for any “busy girl for a paleo world”.