It’s been a while!
After a hiatus, we are going back on Paleo. It’s hard to keep up such a strict diet when two people live in separate places but still try to grocery shop together, so our solution was to wait until we were finally moved in together to start it again!
As a way to ease into it, I made us a snack first. Pinterest makes Paleo easy with recipes and pictures, and that’s where I found this recipe for apple chips!
Baked Apple Chips
Start with two large apples (washed), and preheat your oven to 200°. You want to cut the apples into the thinnest slices possible. If you have a mandolin slicer, it would be perfect for this. I used a very sharp knife. Also, I left the cores in. Feel free to cut them out if you don’t want the extra crunch, but I thought they were prettier with the core left in.
Lay the slices flat on a baking sheet or other flat surface and sprinkle them with ground cinnamon, then flip them and sprinkle the other side. Be careful not to overdo it as cinnamon can get bitter in large quantities.
Put the chips in the oven and bake them for an hour, then flip them and bake for another hour. If you have a fancy oven with a dehydrator setting, this would be a good chance to use it. Otherwise you can pop the door open from time to time and let the moisture out. If two hours isn’t enough, feel free to bake them until they’re crisp.
I took mine out at two hours because I had something else to put in the oven, but I was still pleased with the result. They weren’t crispy like potato chips, but they were chewy like dried apples from the store (and way cheaper/healthier!). It’s hard to burn anything at 200° though, so keep them in as long as you’d like until they look good.
Original Recipe Credit
I can cook and bake up a storm. Mousse? Meringue? Muffins? I got it handled.
The one thing I cannot manage to do, to save my life, is flip over an egg in a frying pan.
Normally I try so hard to get it flipped so that the white actually cooks that I end up breaking it. It ends up looking less like a fried egg and more like a Salvador Dali painting.
Well, good news for people like me!
If you rub some olive oil in a muffin tin, crack an egg into it, and bake it at 350° for 12-15 minutes, you get a beautiful, non-accidentally-scrambled over-easy or over-medium egg! Or a “hard-boiled” egg if you give it another minute or two.
Chicks in a Tin
Crack some eggs into an oiled muffin tin and add any spices or flavorings you choose! My favorite was the one with just an olive, honestly.
Bake them for anywhere from 10-15 minutes. The longer you bake, the harder the yolk gets, but be careful to make sure the whole white looks baked before removing them.
Enjoy! Or save them and enjoy them later! They should keep for about day.
I’ll definitely be doing this a lot in the future to make breakfast when I have a little bit of extra time to bake these lovelies. If you don’t want to eat them plain, you can always use this as a very decorative way to serve an egg with a meal, or for a neat way to make a breakfast sandwich (if you have a cheat day and some English Muffins!).
Okay, it was Chicken of the Sea, but you get the point.
Fish is one my favorite foods, and it’s super healthy too! Even if you sneak a little mustard on top.
3 5 oz. cans of tuna in water (so 15 oz total)
1/2 tablespoon dried dill (or 1 1/2 tbsp fresh dill)
1/2 teaspoon salt
1/2 teaspoon pepper
Coconut oil for cooking
Drain the water from the tuna cans and mix the tuna with the egg, dill, salt, and pepper. Form into 10 small patties and cook in an oiled skillet for about 2 mins on each side.
This dish is best served with cole slaw, but I had some squash in the fridge so I served mine with boiled squash and garnished it with a bit of dill and some mustard. The recipe calls for dried dill and the use of coconut oil, but I always prefer fresh herbs, and I didn’t feel like driving over to Sprouts for some coconut oil, so I just used olive.
Source: Everyday Paleo (cookbook) by Sarah Fragoso
The answer is yes. So much yes.
We’re still working on plating, as you can see. But with a little time we’ll be making food that’s both delicious AND pretty.
5 eggs, beaten and seasoned
1/2 of a turkey kielbasa, sliced
1/4 red bell pepper, sliced
1/4 green bell pepper, sliced
Dash of preferred hot sauce
Add the kielbasa and peppers to a pan lightly covered with olive oil, and as soon as the peppers start to soften, add the eggs and cook until eggs are fluffy.
Because we just cleaned out the fridge, we also used a little bit of leftover whole milk in the eggs in order to make them fluffy. Normally I would use coconut milk, but this was a special circumstance.
Who said food-lovers have to be fat?
After living my whole life on the “seefood” diet, I decided it was time for a change. With the help of my boyfriend in teaching me CrossFit and encouraging me to live healthier, I already feel better than I used to. And now it’s time to trim the rest of the fat off of my diet–through Paleo! But just because all the fun foods (dairy, processed sugar, potatoes, and grains) are gone doesn’t mean it can’t be fun to feast.
I’ll post a picture of each of our meals along with the recipe and its source, write about any personal fitness goals I reach, and sprinkle some tips here and there about things I’ve learned.