Sweet Potato & Bacon Stuffed Portobello w/ Fried Egg

June 22, 2014

This was my very favorite breakfast during the entire Whole 30. I made it once again after Whole 30 with white potatoes (Paul hates sweet potatoes) and we both agreed that it was actually better with sweet potatoes. I love the balance of spicy, sweet, smoky, and salty. You can cut (and even cook!) the potatoes in advance so all you have to do in the morning is heat and assemble. I like to always have cooked bacon on hand--I usually just bake a whole package every week to have on hand for salads and such (Bake on 350 for 20 minutes, flip, 10 minutes longer. Reserve the grease!)

I had never cooked anything in bacon grease before this. I am now obsessed--I can't believe I used to just throw it away. So much flavor, in the trash! I will save my bacon grease forever.

I used white sweet potato for this because it is a little less sweet that orange sweet potato, and it's a little more starchy--but you could definitely use orange if you prefer or if you can't find white.

White Sweet Potato & Bacon Stuffed Portobello w/ Fried Egg

serves 2

3 slices of bacon, cooked--reserve grease (Whole30 complaint! No sugar!)

1 large white sweet potato, peeled and diced

1 jalapeño, ribs and seeds removed, diced

1/4 cup red onion, diced

2 green onions, thinly sliced

2 eggs, fried or poached

2 large portobello mushrooms, stems removed

Salt & pepper, to taste

2 tablespoons olive oil

1. In a large skillet, cook bacon until crisp. Remove from pan, leaving the grease. 

2. Add the potatoes to the pan, arrange in a thin layer. Cook for 15 minutes, stirring only once, to create a nice crust. 

3. Meanwhile, drizzle the portobellos with olive oil and place under the broiler (on high) gill side up. Broil for 10 minutes or until they release their water. Drain the liquid and season lightly with salt.

4. Once the potatoes are tender, add the jalapeños, and onions. Cook for 3 minutes, then add the chopped bacon. Season with salt and pepper.

5. On a plate, spoon the potato mixture onto the mushroom and top with an egg.

Enjoy, my friends!

Rochelle

Shrimp Burgers w/ Peach Salsa & Chipotle Coconut Cream

June 21, 2014

This Paleo-fied burger is super-duper tasty. It has the perfect balance of sweet, savory, salty, and spicy. Paul & I ate it over lettuce instead of with a bun.

I'm not the biggest shrimp fan, I could take it or leave it--I think it's a texture thing. It's sort of like what I would imagine eating eyeballs to be like. Sort of crunchy, sort of soft. I really like the flavor of shrimp, though. In this recipe the shrimp is chopped in a food processor so you get the flavor without the eyeball texture--which for me, is a win. This recipe is super adaptable--you could ditch the shrimp and go for any white fish, and swap out the peach for pineapple or mango.

Shrimp Burgers with Chipotle Coconut Cream & Peach Salsa

makes 2 larger burgers

adapted from here.

Shrimp Burger

1 pound raw, peeled and deveined shrimp 

1/3 cup coconut flour (you could use almond flour)

1 egg, lightly beaten

1 tablespoon dijon mustard

1 garlic clove, minced

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoons dried basil

1 teaspoon smoked paprika

1/2 teaspoon onion powder

1 avocado, sliced for topping

Chipotle Coconut Cream

1/2 cup coconut cream (the fat from the top of a can of full fat coconut)

1 teaspoon chipotle powder

1 teaspoon garlic powder

1/2 lime, juiced

Coconut Peach Salsa

2 ripe peaches, peeled and chopped

3 tablespoons toasted unsweetened coconut (make sure there’s no added sugar!)

2 tablespoons red onion, finely diced

2 tablespoons cilantro, finely diced

1/2 lime, juiced

salt + pepper to taste

Shrimp Burgers:

1. Add shrimp to a food processor and pulse until chopped. Transfer to a bowl and add egg, panko, garlic, mustard, salt, pepper, paprika, onion powder and basil. Mix until combined, then form into patties (form tightly with your hands, trying to prevent cracking). 

2. Heat a skillet oven medium heat and 1 tablespoon of coconut oil. Cook patties until golden on each side, about 3-4 minutes. Repeat with remaining burgers.

Chipotle Coconut Cream:

In a bowl, stir together coconut cream, chipotle powder, lime juice and a pinch of salt and pepper. Spread on top of burgers, then layer with avocado and peach salsa!

Peach Salsa:

Stir all ingredients together and serve on top of burgers!

Enjoy, my friends!

Baked Eggs w/ Spicy Tomato Stew

June 10, 2014

Hey friends! What a busy week here! I'm guest posting this week on Whole 30's recipe instagram! So exciting! So, that means I have to take pictures of my food. When I have decent pictures, that means I can share recipes on my blog! Woot woot! Slowly but surely I'll get back into this whole blogging world..

While doing Whole 30, you eat a TON of eggs. Everyday seems like eggs and sweet potatoes. Which is fine by me, I love a good sweet potato hash with a soft, runny yolk on top...Buttt, I guess it can get a little old by day 20 or so,  so I tried to think up another good method to have my eggs in the morning. I tried an egg with some tomato sauce early on, because tomatoes are a great fat burner and an excellent antioxidant, but I just felt like it was missing something. I needed some more substance, like a good tortilla to dip in it. Wellll, tortillas are no bueno on the Whole 30, so I needed to find a different way to add substance. I added a bunch of stuff to the tomato sauce, and made it a hearty, tomato stew. I topped my stew with an egg and and baked it.

This breakfast was super easy, I cooked the stew up in one pot the day before. In the morning I put the stew into oven-safe bowls, cracked my egg, and popped it in the oven. AND, I was able to get stuff done for 25 minutes while it baked. Bonus! And when it's done baking, it looks like it has melted cheese on it. Double bonus!

Baked Eggs with Spicy Tomato Stew 

makes 2 servings

1 whole tomato, diced

1 15oz can of tomato puree (remember to check the ingredients)

(you can swap the whole tomato, and tomato puree for a can of diced tomatoes if you'd prefer)

1 tablespoon of tomato paste

1 cup sweet potato, chopped

1/4 cup onion, diced

1 italian sausage link (Whole30 compliant, of course!)

1 cup kale, chopped

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon granulated garlic

1 tablespoon coconut/olive oil

1. Preheat oven to 350 degrees. 

2. Heat oil in pan over med-high heat. Add sweet potatoes, stir for 5 minutes. Add onion, sausage, and kale. Lower heat to medium-low and cover for 5 minutes, stirring occasionally. Uncover and add tomatoes, tomato paste, and tomato puree. Add seasonings and simmer for 5 more minutes. 

3. Transfer stew to oven safe bowls/ramekins. Crack egg on each and bake for 25 minutes or until the egg white is firm but the yolk is runny. 

Enjoy!