Eat Evolved


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Archive for the ‘quick and easy’ Category

Baked eggs in bacon cups

Sunday, June 10th, 2012

As I mentioned before, I’m starting a Whole30 tomorrow, so my normal breakfast of egg cups is a no-go. I’ve tried them without cream and cheese before, and they’re pretty sad and flat. So I had to come up with something else that would be quick to reheat in the morning. Enter these. Bonus points for being really easy to make. Not counting salt and pepper, they have exactly two ingredients.

For each one of these, you’ll want a strip of bacon and an egg. Cook your bacon about halfway. It will start to brown and the fat will turn translucent, but it will still be pliable. When it gets to that point, drain them on paper towels, then wrap each slice around the outside of a muffin tin. If you’re not using the silicone kind, grease the tins a bit first. Or you could use a silicone muffin tin.


Break an egg into each cup. Sprinkle with salt and pepper. Bake at 375 degrees for 15-20 minutes, depending on your desired level of doneness.


Cold sesame kelp noodles

Sunday, June 10th, 2012

I heard recently that kelp noodles are low-carb, low-calorie, and taste pretty decent, so I made Husband order some. It’s 90 degrees outside today, and I took Preschooler to the playground this morning while Husband mowed the lawn, so both of us were not interested in a hot lunch. I also had some leftover sliced cucumber and some cold salmon that needed to be used. Cold sesame noodles seemed like a great treat.

Start with a one-pound bag of kelp noodles. Rinse them off, shake them dry, and toss them with a teaspoon of toasted sesame oil. Put the bowl in the fridge while you make the dressing.

Put six tablespoons of tahini in a small bowl. To that add cold water, a tablespoon at a time, whisking after each addition. Do this until the texture is thick and creamy. I used probably five tablespoons of water total, but it depends on how oily your tahini is–mine was pretty thin to begin with. You’ll notice it actually thickens with the first couple of tablespoons of water, before eventually thinning out again as you add more.

In another small bowl, whisk together three tablespoons of coconut aminos, a tablespoon of rice wine vinegar or white vinegar, two cloves of minced garlic, and a tablespoon of grated fresh ginger root. If you can’t find coconut aminos, use an equal amount of wheat-free soy sauce (also called tamari) with a teaspoon or so of honey added. Whisk that mixture into your tahini. Add two minced scallions. Toss this with the kelp noodles and add half a sliced cucumber.

To serve, put the noodle and cucumber mixture into bowls and sprinkle with toasted sesame seeds and another minced scallion if desired. Add any cold leftover meat you want; I used salmon, but it would be great with shrimp, chicken, or sliced pork.


Buffalo grilled shrimp

Monday, May 28th, 2012

We have a half-cow coming sometime in July, so we have to clear out our freezer to make room for it. Memorial Day means grilling, so Husband suggested surf and turf, with steaks and some frozen gulf shrimp. And Buffalo grilled shrimp is both delicious and really, really easy.

Three ingredients. Peeled shrimp, Frank’s Red Hot (or your favorite hot pepper sauce, but Frank’s is traditional), and grassfed butter or ghee. Put the shrimp on skewers, and grill them until they’re cooked, turning and basting with a mixture of equal parts Frank’s and melted butter. If you want them spicier, do a 2:1 ratio instead.

Tonight I served these alongside sirloin steak with garlic scape butter, and roasted broccoli.


Apple Raspberry Treats

Monday, May 28th, 2012

Preschooler’s day care is nut-free, which means that breakfasts are limited to yogurt with honey and fruit, or stuff I can make ahead with coconut flour. Lately I’ve been making her fruit muffins with coconut flour, and today’s was an experiment that seems to have worked.

Preheat the oven to 400 degrees. Start with your wet ingredients in a large bowl. Beat four eggs with a cup of applesauce and a half-cup of raspberry all-fruit spread–make sure to check your ingredients! In a smaller bowl, mix together a half-cup of coconut flour and a half-teaspoon each of baking soda and salt. If you want, you can also add a teaspoon of cinnamon, but I had cinnamon applesauce so I didn’t. Add your dry ingredients to the wet and whisk, then let it sit while you thoroughly grease twelve muffin tins (I prefer the silicone kind for paleo baking). When the tins are greased, whisk the batter again to break up the rest of the lumps. Pour it into your greased tins and bake for 12-15 minutes.

They didn’t rise as much as I like, but they’re soft and smell yummy, and Preschooler enjoyed licking the spoon!


Crab, Avocado, and Mandarin Orange Salad

Monday, June 6th, 2011

There are some nights where I get stuck late at work, and I’m always scrambling to put something on the table for dinner that doesn’t take forever. And when it’s 90 degrees outside, you don’t want to do a frittata and heat up the whole kitchen. Today was one of those days. About halfway through my work day, when I had a moment to think and plan, I realized I had a container of crabmeat in the fridge. Costco had a good deal on wild-caught lump crabmeat a few months ago, and as the containers keep in the fridge for months, I bought two. One remained, and I decided to try to mimic a favorite appetizer of mine from McCormick and Schmick’s, a blue crab, mango, and avocado tower. I didn’t have mango, but I knew I had mandarin oranges, so I did some Googling around for a dressing recipe I could use as a base and went from there.

I started with this salad dressing recipe, only leaving out the poppy seeds. Definitely use oranges packed in water rather than any sort of syrup–you can get those at Whole Foods. I added about a quarter to a third of the finished dressing to a well-drained one-pound container of lump crabmeat, just enough to moisten it well and get a little of the flavor into it. Do this in a bowl, and keep the can the crabmeat came in–you’ll use it later. Coarsely chop two ripe avocados.

Since the dressing only calls for half the oranges in the can, save the other half. Pack half of the crabmeat back into the can as firmly as you can get it. Top the crab with half of the saved oranges, then top that with half the chopped avocado. Invert the can onto a plate–if you’re lucky, it’ll keep its tower form. Pour additional dressing around the tower on the plate. Do this again with the other half of the ingredients to make the second serving.

You can do this with ripe mango instead of oranges if you have them. I can attest from having the McCormick and Schmick version that it’s good that way too.

crab avocado tower