Tomato Mushroom Spaghetti Squash is a delicious Whole30 recipe. Whether you eat Whole30 or not, it’s a light, healthy alternative to pasta.
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Here’s what you’ll need to make one “McMuffin”:
Here’s what to do:
Grab two stainless steel 3½-inch biscuit cutters, and grease the insides well with melted ghee. Place one cutter on a plate and fill it with the sausage meat. If you don’t have bulk sausage handy, just cook up some bacon. I just Instagrammed a photo of a Bacon Egg “McMuffin” this morning—and if you’re not already food-stalking me on Instagram, you really should. (You can also easily make your own bulk breakfast sausage. Here’s Jen Cereghino’s recipe. I also have a Maple Breakfast Sausage recipe in my first cookbook.)
Gently press the meat down to uniformly shape a sausage patty.
Heat a skillet over medium heat and add a tablespoon of ghee. When the fat is shimmering, add the patty to the pan. If you really want the patty to keep its perfectly round shape, you can keep the mold on until the cooked patty shrinks away from the sides. Then, lift it off and away.
Clean the biscuit cutter and grease it again.
Fry the sausage about 2 to 3 minutes on each side or until fully cooked. If your patty’s thick, you may need to cover the pan to make sure it’s cooked through. Once the patty’s ready, transfer it to a plate.
Now, onward to the eggy “buns.” Grab two small bowls and crack one egg into each. Pierce the yolks with a fork.
Heat a skillet over medium-high heat with the remaining tablespoon of ghee. (Make sure you’ve got a tight-fitting lid for this skillet.) When the ghee’s shimmering, place the two greased biscuit cutters in the pan, and pour an egg into each mold.
Season the eggs with salt and pepper to taste. Then, add ¼ cup water to the skillet (outside of the egg molds), making sure not to splash the eggs.
Turn down the heat to low, and cover the pan.
Cook the eggs, covered, for about 3 minutes or until cooked through.
Transfer the eggs to a paper-towel lined plate. One easy way to do this is to slide a spatula under the mold as you tilt it up while wearing a heat-resistant glove.
Assemble the faux-“McMuffin” by sandwiching the sausage patty in between the two egg rounds.
If you’re feeling old-school, you can eat the sammie as-is, or wake up your palate with a squiggle of sriracha.
But my favorite addition to this breakfast burger? A big dollop of homemade guacamole.
Once you’ve gussied up your “McMuffin,” pick it up and chow down!
Thanks for this AMAZING meal idea nom nom paleo! Go to her site to see this recipe and some pics of the process!
Here’s a dip that is low in fat and high in muscle-building protein! How’d I do that? By using plain Greek yogurt and mixing in delicious, smoked salmon.
This dip is fantastic to serve with company, rather than chips and salsa. By slicing fresh veggies instead of using grain-filled crackers or chips, you’ll be saving yourself the guilt while enjoying delicious, creamy and crunchy goodness! Enjoy!
Fire Cider: Health Tonic ,detox and Immunity Booster
Let me count the ways:
· 1 pound ground chicken
· 1 large ripe avocado - cut into chunks
· 1 chopped clove of garlic
· ⅓ cup Panko crumbs or Almond meal
· 1 minced Poblano or Jalapeño pepper (optional but recommended)
· ½ teaspoon salt
· ¼ teaspoon pepper
Add all ingredients to a large bowl and toss gently.
Shape into desired size patties and grill inside or out!
One-Pan Healthy Sausage & Veggies
· 2 small (1 cup) red potatoes, cubed
· 3/4 lb. green beans, ends trimmed
· 1 large head of broccoli (1 and 1/2 cups), chopped
· 2 large or 6-7 mini (1 and 1/2 cups) sweet bell peppers, chopped
· 9 oz. sausage (substitute chicken sausage for a lower fat version)
· 6 Tbsp. extra virgin olive oil
· ¼ tsp. red pepper flakes, optional
· 1 tsp. paprika
· 1/2 tsp. garlic powder
· 1 Tbsp. dried oregano
· 1 Tbsp. dried parsley
· 1/4 tsp. salt
· 1/4 tsp. pepper
*Optional: fresh parsley, quinoa/rice to serve with, Parmesan cheese
1. Preheat the oven to 400 degrees F.
2. Line a large sheet pan with foil or parchment paper.
3. Slice sausage like thick coins.
4. Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat.
5. Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.
6. If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.
7. Enjoy with rice or quinoa and fresh parsley if desired.
· 1 pound pancetta, diced
· 2 tablespoons fresh thyme leaves
· 1 tablespoon fresh rosemary leaves
· 3 garlic cloves
· 4 center-cut pork chops, each about 2 1/2 inches thick
· Kosher salt and freshly cracked black pepper
· 3 tablespoons olive oil
1. Preheat the oven to 400 degrees F.
2. In a food processor, combine the pancetta, thyme, rosemary and garlic. Pulse until the mixture is finely ground. Set aside.
3. Make sure the pork chops are at room temperature, then liberally season them with salt and pepper on both sides.
4. Heat the canola oil in a large oven-safe skillet or grill pan over high heat. When the oil is hot, sear the pork chops for about 2 minutes on each side.
5. Stick the pan in the oven to finish cooking the pork, 5 to 6 minutes. Depending on your oven, of course, and the thickness of your chops, this should result in a medium to medium-well chop, still slightly pink in the middle. If you prefer a more well-done chop, add a minute or 2 to the cooking time.
6. While the pork chops are in the oven, heat a large sauté pan over high heat. Add the pancetta and herb mixture. Turn the heat down to low and continue to cook the pancetta, stirring continuously to break up any large chunks, until all the fat is rendered and the pancetta is crispy, 8 to 10 minutes.
7. Serve the pork chops topped with the crispy herbed pancetta and rendered fat.
8. Serve while hot and bubbling!
Sprinkle roast with salt and pepper. In a large skillet, brown roast in oil on all sides; cool slightly. With a paring knife, cut about sixteen 3-in.-deep slits in sides of roast; insert one apple slice into each slit.
Place half of the remaining apples in a 4-qt. slow cooker. Place roast over apples. Drizzle with honey; top with onion and remaining apples. Sprinkle with cinnamon.
Cover and cook on low for 6-8 hours or until meat is tender. Remove pork and apple mixture; keep warm.
Transfer cooking juices to a small saucepan. Bring to a boil; cook until liquid is reduced by half. Serve with pork and apple mixture. Sprinkle with parsley if desired. Yield: 6 servings.
1 serving: 290 calories, 10g fat (3g saturated fat), 75mg cholesterol, 241mg sodium, 22g carbohydrate (19g sugars, 2g fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fruit, 1/2 fat.
Did you know that some Taco and Fajita seasonings contain wheat? Not only wheat but silica. What is silica??? SAND! Seriously! SAND! I don’t know about you, but I like my tacos sand-less.
I decided then and there to make my own taco seasoning from now on. I mean it is easy enough, I can make it ahead in bulk, and I can tweak it to my families tastes. It is affordable, and there really isn’t a reason not to. Hope you enjoy making your own taco seasoning too!
Serves: 4 with leftovers
*skip the store bought stuff -- it's filled with chemicals. Here's the recipe for a homemade version I've been using for a while and love!
Heat a large pot or dutch oven over medium high heat. Add the ground beef and break it up with a wooden spoon, allowing it to brown. Meanwhile chop your onion, carrots and celery. Season the beef with taco seasoning, stirring so the spices start to sizzle. Once the beef is mostly cooked through, add the veggies, diced tomatoes, tomato paste, and salt and pepper. Stir to combine. Bring the chili to a boil for about a minute, then lower the heat and simmer for about 1-2 hours on low, stirring occasionally. Taste it and add any additional salt and pepper or taco seasoning to suit your taste preferences.
Serve with a dollop of greek yogurt, sour cream, chives, cilantro, cheese, you name it! (This would obviously not be Paleo, ha!)
Go a little further and jump completely off the Paleo bridge by adding a can of kidney beans to this recipe if you like! Let me know how you like this easy dinner!
Recipe type: Main
Prep time: 10 mins
Cook time: 5 hours
Total time: 5 hours 10 mins
4 boneless, skinless chicken breasts
6 fresh (e.g. uncooked, raw) Italian sausage links (sweet or spicy or a combo is fine)
1 white onion, thinly sliced (not diced!)
4-6 cloves of garlic, chopped
Extra virgin olive oil
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp kosher salt
2 – 14.5 oz cans organic diced tomatoes
1 – 15 oz can tomato sauce
1 cup water or chicken stock
1/2 cup balsamic vinegar
+ 1 tsp Italian seasoning
+ 1/2 tsp kosher salt
+ 1/2 tsp garlic powder
Lay the breasts raw in the bottom of the slow cooker and drizzle with a couple tablespoons of olive oil. Add the first round of seasonings directly onto the chicken (Italian seasoning, garlic powder and salt). Don’t mix, just leave it on top. During the slow cooking process, it seasons the chicken directly for perfect flavor. Lay the fresh (e.g. raw, uncooked) whole sausage links over the seasoned chicken.
Layer the thinly sliced onion and chopped garlic next. Then pour the diced tomatoes, tomato sauce, water/stock and balsamic vinegar into the pot. Top with the second round of seasonings. Again, don’t mix this up. I like the way the flavors develop with this style.
Cover and set the slow cooker to high for five hours. Not all slow cookers are created equal, so it’s important you have a personal relationship with yours… Mine tends to be really hot and cooks faster than most recipes call for. With that in mind, it’s safe to assume that you could make this recipe on low for 7 hours. Worst case is that the chicken will dry out, so if that happens I’m super sorry!
This recipe was destined to partner with spaghetti squash, so don’t fight fate. Slice the squash in half lengthwise, scoop out the guts and roast for 30-40 minutes at 400 degrees cut-side down. When the timer dings, remove from oven and flip them over to cool slightly cut side up. Use a fork to harvest the strands. Spoon Balsamic Chicken & Sausage over the spaghetti squash and top with a little fresh basil or flat-leaf parsley!
Prep Time 5 mins
Cook Time 8 hours
Total Time 8:05
Serves 4-6 ADJUST SERVINGS
Serving size: 2 wraps