This is a really simple egg salad you can make for a quick snack. I really enjoyed it as the filling for these bacon cups (recipe here)!
I had been wanting to make some bacon cups ever since one of my readers sent me a link to a company that sold some form of device for making bacon cups!
It’s a handy cup for filling up with simple salads, and it’s not only “cute” but also delicious!
Our time in India was fantastic (3 Indian cooking classes, a camel ride in the Thar desert, meeting random travelers, seeing the beautiful Lakes of Udaipur, marveling at the amazing colors in Jodhpur, and so much more). It’s definitely gotten me excited about cooking more Indian dishes too.
One of the most common things we had in India was Masala Chai (Tea). We drank it with fresh goat’s milk in the middle of the Thar desert with some villagers, we had it at a random deserted road-side stall, and we made it in every single cooking class we attended.
This is a really versatile recipe – it can be a great breakfast option or a quick dessert/snack! And you can add as little (or none) or as much honey as you want.
I was at one of Nom Nom Paleo’s book signings recently, and an audience member asked what was the best way of preventing egg muffins from sticking to the muffin pan. Diane Rodgers and Melissa Joulwan were also there, and some interesting answers came up.
I had my own thoughts about what would work to prevent sticking, but I went ahead and did some experiments (i.e., I made some egg muffins under various conditions)! And since egg muffins are a fantastic pre-prepared Paleo breakfast/snack, I thought I’d share my findings here so no one has to scrub their muffin pan again.
Below are my 3 best methods for preventing egg muffins from sticking to the muffin pan:
I love this recipe – it’s really easy to make (and to scale up to make a double or triple batch), and it makes the perfect fast and easy breakfast or snack! I recently made 24 of these to take on a road trip to Las Vegas.
Also, if you’re interested in how to prevent your egg muffins from sticking to the tray, then click here for 3 tried and tested methods.
I’ve had a lot of requests for a full loaf paleo bread recipe, so here it is! It takes longer than my microwave bread recipe, but it’s worth the wait (most of the extra time is just waiting for it to cook in the oven), and you can make enough to share.
This is something I make all the time (for breakfast, lunch, and dinner), so I thought I would share it with everyone even though it’s not spring.
It’s so simple (3 ingredients) and has a really great clean feel – I love it.
I’m sure most of you already know and love Juli from PaleOMG - she’s freaking hilarious and has the most outrageously delicious recipes. And she was kind enough to let me share this chicken and apple sausage recipe with her readers.
This really makes a fantastic breakfast that you can make in advance and freeze!
A terrific friend gave me this amazing book: The Magic by Rhonda Byrne. The magic of the book is practicing being grateful for what you have and for the people in your life.
Most of us say “Thank You” when we receive something, but feeling true gratitude doesn’t always come naturally (I know it doesn’t for me!). And feeling true gratitude is what will allow us to open our hearts and minds to other great things.
And so, here I am on Day 1 of my Magic Practice:
I was in the grocery store a couple days ago, and a woman was pushing a pram (a stroller, for those of you who don’t speak British). Her son (I assume) – about 5 or 6 years old was sitting in it and yelling over and over and over again, “Can I watch TV when we get home? Can I watch TV when we get home? Can I watch TV when we get home?”
He apparently knew what he was doing, because the poor woman finally snapped out a very loud and emphatic “YES.”
During this entire time, the checkout assistant was silently scanning item after item of processed food (cereal boxes, frozen meals, sodas, etc.) from the woman’s cart. Beep. Beep. Beep. Barcode after barcode after barcode.
Yes. I was literally about to go insane.
And yet I feel kinda sorry for the woman and the kid, because I really do wonder how much better behaved and less hyper that kid might be with a bit of proper food and nutrition. I’m not trying to judge, but I do wonder.
My adventure didn’t quite end there, though. As soon as the woman left, the assistant turned to my groceries, and I could tell that something changed in his eyes (I think, in retrospect, that it was fear).
I think he was terrified that my food had no barcodes. Just a bunch of thin, clear, plastic bags.
“What’s this?” The assistant turned and asked me as he fumbled for his code book.
I decided to make a simple quail egg salad with soft boiled quail eggs, butter lettuce, grape tomato (because they’re the same size and shape as quail eggs), grated carrots, and bacon bits. You can essentially add quail eggs to any salad you want.
If you’re wondering what quail eggs are and why you should (or not) eat them, check out these 3 Little Known Facts About the Health and Taste of Quail Eggs.
Ok, my aunt didn’t literally say those words, but she did give me a very funny look when I told her how much I love my mum’s cooking. My aunt then proceeded to tell me how my mum couldn’t cook anything when she was growing up (she was the youngest of 4 kids) but that she was great at dress making.
Somehow, I think 30 years of cooking three meals a day for my dad daily changed things.
This post is coming a bit late for Mother’s Day, but I have to say that I LOVE MY MUM’s COOKING.
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If you don’t know what I’m talking about, then keep reading, because these are delicious!
The photo above shows my own homemade salted duck eggs, but you can actually buy them from some Chinese grocery stores too. It’s duck eggs aged in brine, which makes the yolks turn oily, slightly salty, and amazingly delicious! And it’s really easy to make at home as I’ll explain.
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Elana’s Pantry was actually one of the first Paleo blogs I recall reading. Elana Amsterdam already has several cookbooks under her belt, and she’s coming out with a new one (Paleo Cooking from Elana’s Pantry, which you can pre-order from Amazon) on June 18th!
And here’s one of the recipes from that cookbook (another one will be coming later this week):
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I seem to learn all my egg cooking skills from Gordon Ramsey’s TV shows! Although Gordon can make cooking any dish look easy, this one really is remarkably easy, although it requires a tad more work than just dumping an egg into boiling water.
I sadly have yet to discover any Paleo crepes (super thin versions of pancakes), but I have made several different versions of Paleo pancakes now. And this 2-ingredient one has to be the easiest ever!
This is a variation (East meets West fusion) of the traditional Chinese carrots and eggs stir-fry dish. You probably won’t have come across this at any Chinese restaurants because it’s more of a home-made dish. I’ve modified the dish by using a traditional Western scrambled egg as the topping and adding in zucchinis to the carrots.
It’s a really simple and delicious dish for breakfast or brunch (and it gets more veggies into the diet!).