Italian Eggs over Cabbage (Paleo)

Greetings from vacation at the Jersey Shore!

While I absolutely love cooking- even while on vacation- I know some people are either too busy with outings or simply not in the mood to plan an extensive meal while in paradise. And so, I present you with a simple recipe that can please a crowd without a lot of work on your part!

While I list multiple ingredients in this recipe, you only really need three of them: tomato sauce, cabbage, and eggs. The rest are optional (yet totally recommended to boost flavor!)

Italian Eggs over Cabbage (Paleo)

Ingredients:

1 tbsp avocado oil

2 garlic cloves, minced

1 onion, chopped

1 tsp fennel seeds

1/4 cup fresh chopped basil

5 cups cabbage, chopped

2 cups tomato sauce (store-bought or homemade)

salt and pepper, to taste

3 eggs (or more, depending on how many people you’re serving)

Directions:

Heat oil in a deep skillet (that comes with a lid) and add the garlic and onions. Sauté over medium-high heat for 10 minutes, add in fennel seeds and basil, and cook for 1 more minute. Stir in the chopped cabbage, tomato sauce, and salt and pepper and let cook for 10- during this time, the cabbage will shrink down and become saturated in tomato sauce.

With the back of a spatula, pat down the cabbage to create a flat surface. Crack one of the eggs into a bowl and then gently slide on top of cabbage. Repeat with the remaining eggs. Cover skillet with lid and let eggs cook through (this takes me about 15 minutes). Top with extra basil and serve.

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Curried Egg Drop Soup (Paleo)

This past week I went to visit the school that I am going to be student teaching in next year. I was so excited to meet my cooperating teacher and look around! Only problem is, I had an AWFUL cough. Like the congested kind that makes you lose your voice and forces you to either cough harder or desperately try to clear your voice. (Fun fact- I found out that I’ve developed an allergy to cats this past week :/)

Anyway, here’s me trying to make a good impression while I’m hacking up a lung. And then- uh oh- I cough and no longer have my voice. Praying that nobody would ask me a question, I quietly tried to clear my throat. Which brought on a series of small coughs that made my eyes water like crazy and probably had the whole class think I should be quarantined.

Nice first impression, right?

So, after this, I went home and made egg drop soup to soothe my poor messed up throat. Thank goodness egg drop soup is pretty quick and easy to make. It’s my new go-to on days that I feel off (or have been around a cat).

Curried Egg Drop Soup (Paleo)

Ingredients:

1/2 tbsp avocado oil

1/3 cup chopped onions

1/4 tsp curry powder

2 cups beef/chicken/vegetable broth

1 egg

2 tsp coconut aminos

Salt and pepper

Optional: chives

Directions:

Heat oil in a pot over medium-low heat and add in onions. Cook for 5 minutes, stirring occasionally.

Meanwhile, crack an egg into a mug and whisk until scrambled. Set aside.

After onions are done cooking, add in the curry powder and continue to cook for 1 more minute.

Add in broth, put on high heat, and bring a boil. Once at a rapid boil, immediately turn off heat and quickly stir in the egg. Stir in the coconut aminos and then pour into a bowl. Add salt and pepper and top with chives, if desired.

Sausage and Peppers Sweet Potato Hash with Eggs (Paleo)

Oh breakfast food. How much I love thee.

Unfortunately, I can’t really make you fancy in the mornings as I’m still half asleep and fear burning down the house 😦

And brunch? Please, I can’t wait that long to eat.

So, breakfast for dinner it is. Plus I can eat a lot more at dinner than at breakfast, meaning I have more room for this:

Sausage and Peppers Sweet Potato Hash with Eggs (Paleo)

Ingredients:

1 lb sweet Italian sausage, castings removed

1 large vidalia onion, chopped

1 large green bell pepper, chopped

2 medium-small sweet potatoes (any color), peeled and cubed

1 tsp paprika

1 tsp thyme

1 tsp garlic powder

1/2 tsp crushed red pepper flakes

1/2 tsp parsley

salt and pepper

3 eggs

Directions:   

In a large and deep skillet (that comes with a fitted lid), cook sausages, breaking into pieces with a spatula, until mostly browned. Turn heat to low and add in onions and green bell pepper. Cook for 10 minutes. Add in sweet potatoes, spices, salt, and pepper. Cook for another 8 minutes. With your spatula, press and flatten all the ingredients down. Crack 3 eggs on top and cover hash with the lid. Let cook until eggs are done. Garish with some paprika and thyme and serve!

Italian Egg “Muffins”

I hope everyone’s not too tired of eggs yet with Easter just passing!

I’m certainly not.

Knowing that Easter was approaching, my dad stocked up on eggs (more than usual) in fear that they would all be sold out at the stores. So now we have a good 10 dozen eggs. Meaning, I’m “allowed” to use and eat a bit more than I usual am- yay!

Hence the egg “muffin” recipe this week 🙂 

Italian Egg “Muffins”

(Makes 6)

Ingredients:

3 eggs

1/3 cup plain, whole milk yogurt

1/4 cup bell or sweet pepper, chopped

1/4 cup onions, chopped

2 breakfast sausage links, precooked and chopped 

1 tbsp basil

salt and pepper

Optional: marinara sauce

Optional: fresh spinach

Directions:

Preheat the oven to 400 degrees and oil muffin tins. Combine all the ingredients together (except the sauce and spinach) and pour into tins. Bake at 18 minutes. If desired, serve over marinara sauce and spinach.

Butternut Egg “Muffins” (Paleo)

I envy people who are able to make and leisurely eat egg muffins.

You see, my dad buys about 3 dozen eggs a week and goes through a good chunk of them on his own. Since he only eats them raw, he thinks it’s a waste of egg to cook them.

Therefore, I can hardly use a dozen eggs to make a dozen (or less) egg muffins.

Instead, I needed to find a way to stuff them up with something else. And butternut squash was the solution!

Paleo Butternut Egg “Muffins” 

Ingredients:

*1/2 cup butternut squash (pureed and completely cooled)

1/2 cup fresh spinach, chopped

1/4 cup cooked ham, sausage, or bacon, chopped/crumbed into fine pieces

2 tbsp coconut flour

2 tbsp unsweetened almond milk

1 organic, cage free egg

1/2 tbsp dried chives

1/2 tsp garlic powder (optional)

1/4 tsp baking powder

salt and pepper, to taste

*To make puree, slice the butternut squash in half long ways and place face-down (peel side up) on a foil-lined baking pan. Roast in the oven at 425 degrees for 45 minutes. Flip face-up and roast for 10 more minutes. Once cooled, scoop out squash flesh and blend in a food processor until smooth. 

Directions: 

Preheat the oven to 375 degrees. Combine all the ingredients and pour into greased muffin tins. Bake for 27 minutes. Let cool for 5 minutes before taking out of tins. Makes 6 large “muffins.” If saving for later, store in the fridge.