Posts tagged ‘breakfast’

July 29, 2012

Bacon and Scallop Scramble

Besides all of my paleo eggs benedict creations, my favorite breakfasts have been seafood scrambles and omelettes! If you haven’t already, check out my Dungeness Crab Scramble and my Shrimp and Chives Omelette.

My newest one uses scallops! I’ve never been a big fan of bacon wrapped scallops; I don’t usually care for the bacon and scallop flavor combination. Apparently all I had to do was throw in some eggs to really like it! Probably because I’m not one of those “bacon makes everything better!” weirdos people. I’m one of the “bacon is only good for breakfast or on burgers or around dates” people.

Bacon and Scallop Scramble

Ingredients:
– 1 slice of (uncured, low sodium, nitrate free, blah blah blah) bacon
– 1 large wild-caught sea scallop, chopped OR .5 cup or those little bay scallops
– 2 eggs, beaten
– 1/4 cup shallots, chopped
– Black pepper and cayenne pepper to taste
– Fresh basil, chopped

Directions:
Add the shallots and the bacon in the pan and start cooking! When the bacon is about half done, add the scallops and the eggs. Scramble scramble! Season, add fresh basil, and enjoy!

Second blog post in one day, fourth in a week! I think this means that I’m officially back to blogging regularly! Hooray!

July 29, 2012

Paleo-friendly Chocolate Chip Muffins – Recipe in progress

This is a recipe in progress! After my success in making delicious paleo muffins including banana berry and pumpkin pecan, I decided to try making chocolate chip muffins!

I’ve made really tasty chocolate chip cookies in the past (I’ll save that recipe for a future post) using Enjoy Life Semi-sweet chocolate mini chips. Only THREE ingredients: evaporated cane juice, chocolate liquor, and cocoa butter! They’re as paleo friendly as chocolate chips can get! Plus the mini chips means that you can use a lot less chocolate. Who wants that really, but being paleo you’re probably trying to keep your sugar intake at a minimum.

These muffins turned out grainier than the others. Haha, a grainier grain-free muffin! I used 2/3 cup almond flour and 1/3 cup coconut flour, which is a different coconut to almond ratio than I’ve used in the past. It was also a tad dry. I also either used too much banana or not enough. There’s a hint of banana flavor of which I ended up wishing there was more or none at all. I think next time chocolate chip banana muffins would be better, especially since the extra banana will help with the dryness. There’s lots of potential here though. I basically followed the banana berry muffin recipe, using chocolate chips instead of berries. I only added some vanilla and used less banana. I won’t post a recipe until I feel like I’ve perfected it though! Leave a comment if you’d still like the recipe or if you have any baking tips!

Even the batter/dough was dryer and doughier than the other muffins I’ve made.

 

Good thing I made half a batch and ended up with only 5 or so muffins! These weren’t bad at all. They were good enough for me to eat all of them in two days, actually… They were better than most gluten-free muffins. Just not up to par with the other muffins I’ve made, so that’s why it’s in progress. 🙂

 

January 30, 2012

Paleo Pumpkin Pecan Muffins

I’m really getting the hang of this paleo baking thing! I should stop posting my recipes and open a paleo bakery! Seriously. I’m that awesome. I especially enjoy making banana-based paleo breads and muffins! So far I’ve made  banana breadbanana berry muffins, and now these PUMPKIN PECAN MUFFINS!

You might recall from the last muffin post that Holly made me a batch of pumpkin muffins as well. I ended up doubling the recipe and then making several changes to create  a denser, heartier muffin with pecans throughout and more pumpkin spice flavor. The original muffins were sweeter, lighter, and had sliced almonds on top. Here is the original list of ingredients plus all the changes I made so that you can follow either recipe.

Paleo Pumpkin Muffins

Ingredients:
1 cup 1 15oz can pure pumpkin puree
1 2 large [over]ripe bananas
1/4 1/2 cup pure almond butter
1/3 1/4 cup raw honey
1 Tbsp pure coconut oil, melted
4 large eggs
zest of 1 lime
1 3/4 2 cups almond flour
[1 cup coconut flour]
1/4 1 tsp freshly ground nutmeg
1/4 1/2 tsp ground allspice
1/8 1/2 tsp ground ginger
1 1/2 3 tsp ground cinnamon
1 1/2 tsp aluminum-free baking powder
1 1/2
 3 tsp baking soda
1/4
 1/2 tsp fine sea salt
Sliced almonds, pumpkin seeds, or unsweetened shaved coconut, for topping.
[1 1/2 cup pecans, coarsely chopped]

1. Preheat oven to 350 degrees. Line cupcake pans.
2. In a medium bowl, mash the bananas and then mix in the pumpkin puree, raw honey, and eggs. In a large bowl, combine the almond and coconut flours, spices, baking soda, and sea salt. Stir the wet mix into the dry mix.
3. Fold in the pecans.
4. Fill the cupcake pans using an ice cream scoop
5. Bake for 30 minutes. Makes 20 muffins.

These were super delicious and turned out exactly the way I like my muffins! I like my muffins to be dense yet soft and slightly moist… Something I can eat on the go for breakfast or as a snack and be full. I also like my muffins to have only a hint of sweetness without losing the flavor of the star ingredients. Less added sugar of any kind is more paleo, too. I find that I can stop at one muffin because mine aren’t too sweet. Good luck stopping me from eating a whole batch of anything that’s sweet enough to register as dessert in my mouth!

After making the banana berry and pumpkin muffins, I think I can be the queen of paleo muffins. I’m planning on making the following in the future inspired by my favorite muffins, scones, cupcakes, and ice creams from my non-paleo days!
– Cranberry Orange
– Lemon Poppyseed
– Chai Cardamom
– Strawberry Almond
– Honey Lavender
– Green Tea
– Pineapple Coconut
– Chocolate Hazelnut
– Date Nut
– Cinnamon Raisin
Sooo many possibilities!!! I’m thinking one batch of muffins per week, that should keep me busy! I also see breads, cakes, and more cookies in my future.

Maybe I AM serious about this paleo bakery thing… I’ll take online orders, let me know! 😀

January 25, 2012

Five Crustless Mini-Quiches

From the top, clockwise:
– bacon, mushrooms, onions
– sun-dried tomato, dried basil, roasted garlic and red pepper
– butternut squash, onions
– shrimp, onions, green onions
– broccoli, zucchini, onion

I only made one of each to see what flavor combo I would like best. They were all pretty good! I especially enjoyed the bacon one and the shrimp one. The butternut squash one was great, but the whole time I was wishing for some chevre goat cheese with it to cut the sweetness of the squash. I’m definitely going to make an almond flour crust next time. Might as well make a scramble or omelette if it’s not going to have a crust! However, mini-quiches are awesome for on-the-go breakfasts. So much better than an egg mcmuffin!

To make the five quiches in cupcake pans (use cupcake foil, not paper), I simply beat 3 eggs with a little splash of water for fluffiness. I poured the eggs into each cup a quarter of the way, added the other ingredients, then poured in more egg until full. I pre-cooked every ingredient except the zucchini and broccoli.

 

 

I have definitely not been paleo this week! 30 day challenge epic fail starting with Utah and now this week. I went to a friend’s work dinner party on Sunday and was surprised to see that most of the food was paleo. Bacon wrapped shrimp, bacon wrapped date, prosciutto wrapped veggies, steak, veggies… But I was also convinced to try the empanadas (I love empanadas! Can I make paleo empanadas?) and that was the beginning of the end. Wait, no… it was the 4 glasses of white wine. I’m such a light-weight now that I was definitely inebriated by the 3rd glass. By the 4th glass, it was time for dessert – two Cold Stone Creamery ice cream cakes. That whole part is a blur to me… a strawberry and chocolate blur where I DEVOURED FOUR LARGE PIECES! Someone must have cut me off, because I am pretty sure I could have eaten more. Of course, this was after the biggest steak I could find and several plates of appetizers! The funny part? At their meeting yesterday, everyone wanted to know how I can eat so much and look the way I do. Here’s my answer: I’m probably adapted to overeating my whole life, low body fat/lots of muscle mass to burn more calories, and my Asian genes. Or I could just be a freak with a bottomless pit for a stomach. It’s probably the latter.

In other news, I have a 5 mile trail race on Saturday! It’s going to be cold and muddy! I’m also really out of shape… I haven’t run since it was at least 60 degrees outside (several months ago). It’s only 5 miles and as long as I’m not last, I think I’ll be happy with my first race ever! I’ve never run a race before because I thought they were always on the road. I refuse to run a lot on pavement, I think it’s horrible for your knees and such. Can’t believe I never looked into trail races before with how much I love trail running! I’m excited! I’ll probably struggle… I actually hope I have a hard time running a measly five miles so that I can finally feel motivated to focus on my fitness again.

January 22, 2012

Paleo Banana Berry Muffins

I’ve actually been meaning to post about these muffins for several months now! Holly, my tunnel coach’s wife, is an incredible baker and she was so sweet (seriously… she’s not even paleo!) to bake me TWO kinds of PALEO MUFFINS on one of my trips to Utah. On this last trip she made paleo brownies for me! I don’t go to Utah for tunnel time, I go for the baked goods… haha! They were all delicious, I think I almost cried eating them they were so good! I actually ate all dozen or so muffins in one day! And I have the recipes to share with all of you! I would absolutely love to spend a day baking with Holly, hope it happens soon!! Check out her food blog, Phemomenon!

Holly used frozen huckleberries and raw honey. Huckleberries are by far my favorite kind of berry, but all I had on hand were fresh blueberries which worked just as well. I would love to bake these with a whole medley of different kinds of berries. I also didn’t have raw honey, but figured I didn’t need to add any extra sugar because I had super overripe bananas. Instead, I made a cinnamon-nutmeg-coconut palm sugar topping to sprinkle on the tops of my muffins for a little extra sugar and spice. Note: That’s why the tops are brown, I didn’t burn my muffins! My muffins weren’t as moist as the ones I had from Holly, maybe because I omitted the honey or because I used fresh instead of frozen berries? But it doesn’t really matter because they were fantastic!

Paleo Banana Berry Muffins
Ingredients:
1 1/3 cup almond flour
1/3 cup coconut flour
3/4 tsp baking soda
1/8 tsp sea salt
1 Tbsp coconut oil
2 large eggs
2 large overripe bananas
2/3 cup berries of your choice, fresh or frozen
2 Tbsp raw honey (optional)

Cinnamon sugar topping (optional):
1/2 tsp cinnamon
1/4tsp nutmeg
1 Tbsp coconut palm sugar

Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl, mash the bananas, add oil and eggs (and honey if you wish).
3. Combine the dry ingredients, then mix into the bowl.
4. Gently fold in the berries. (My batter was more dough than batter.)
5. Fill cupcake/muffin pan lined with cupcake paper. (They don’t rise much, I use an ice cream scoop to fill the cupcake pans.) Sprinkle the tops with cinnamon sugar.
6. Bake for 30-35minutes.

Enjoy! 🙂

In case you were wondering, the other muffins from Holly were pumpkin! I’ll have to make those soon, too!

January 11, 2012

Dungeness crab scramble

One of my favorite places to go for breakfast in Seattle makes a Dungeness crab and Asparagus scramble with gruyere, chervil, chives, and mornay sauce. I’ve wanted to recreate it for a while, but I never seem to have asparagus and crab at the same time! I didn’t have asparagus, chervil, or chives, so I used other green stuff that I thought would go well with the crab. I’m happy to report that my crab scramble was delicious! Maybe even better than the original source of my inspiration! I especially enjoyed the crunch of the lightly cooked broccoli and the softness of everything else. It has a mild flavor that doesn’t overpower the crab and manages to taste light/fluffy and rich/filling at the same time. I think breakfast is the most boring meal of the day, but that means it has the most room for creativity!

 

 

Dungeness Crab, Broccoli, and Spinach Scramble

Ingredients:
– 1 Tbsp olive oil
– 1/4 cup broccoli, chopped
– 1 Tbsp (1 sprig?) green onion, chopped
– 1 tsp minced garlic
– 1/2 cup Dungeness crabmeat (I found a great 16oz container of it at Costco)
– 2 eggs, beaten
– 1/2 cup spinach, chopped
– 1/4 cup fresh parsley, chopped
– sea salt and fresh ground black pepper to taste

Directions:
1. In a medium pan over medium high heat, lightly sauté broccoli, green onion, and garlic until the broccoli is slightly tender as if it was flash steamed. Then add the crab and briefly sauté until heated through (crabmeat is already cooked).
2. Stir in the eggs and continue to stir until fluffy and cooked.
3. Stir in the spinach and parsley until just wilted. Serve with salt and pepper to taste. (I didn’t add extra salt since the crabmeat was already salty.)

Yum. Hope this recipe is helpful, I have no idea what I’m doing when it comes to writing recipes from scratch! The ingredient amounts are approximate since I didn’t actually measure out everything.

Improvements to my blog are underway! I have to admit, my food undeniably looks 1000x better photographed with a DSLR than an iPhone 4. It takes a little longer to blog now, but the prettier pictures are worth it! I’m excited to study up on food photography so I can fill my blog with beautiful pictures! What’s the best lens for food? What about for companion parrot portraits?  Why do lenses cost so much?!?? Looks like I just found yet another expensive new hobby…oops.

December 5, 2011

Paleo Crabcake Eggs Benedict

Guess who has time to cook and blog again! I just have a presentation and take home final left!

You may be familiar with my love for eggs benedicts and all my experiments. This one was ridiculously tasty! It’s definitely not a breakfast you can eat regularly because it’s so rich, so save it for a day where you feel particularly gluttonous special. It’s paleo except for the tablespoon of pasture butter in the sauce.

Links to “recipes” (more like general instructions):
Crabcakes
Poached eggs and hollandaise sauce

My other eggs benedict experiments can be found here.

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I slightly overcooked my eggs this time, but that’s ok!
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Enjoy!!

 

August 8, 2011

More calories, squash, and bouldering

My last post was rather poorly written, sorry about that! I was suuuuper tired and there was a lot of word vomiting going on. This one will probably be the same. I also know that I’ve been slacking on food posts lately! I just haven’t had much time to try out new recipes lately and I’ve been making the same old quick meals. How many times can I post about a piece of meat with a side of veggies? I will try to cook more this week.

As you may have noticed, my activity level is at an all time high. In order to supply my body with enough energy and sustain the increase in muscle mass, I know I have to consume more calories. I already eat as much as I want and I am always full. I don’t think my stomach could fit more food and I really don’t want to force myself to eat when I’m not hungry. So my solution has been to try to eat more calorie dense foods – basically, more fat. I’ve been attempting to eat more nuts and fattier meat/fish. Any other tips on eating more calories on a paleo diet? Or should I even worry about it? Maybe it’s best to see how my body reacts naturally (being hungry more often, etc.) before stressing about it.

Summer Squash Scramble
I used some of my CSA veggies in my breakfast today – the yellow squash (have no idea what kind it is) and sweet onions. I also added mushrooms, zucchini, 2 slices of bacon, and a chicken apple sausage. All the veggies cooked in bacon fat before I added two eggs and scrambled away! With all the squash, it turned out pretty watery so I had to drain the extra liquid. But the flavor was good and it was very filling. Normally I skip bacon, but like I said, I’m trying to eat more.

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I had planned on doing all sorts of things yesterday, but was feeling pretty lazy. I only made it to my bouldering gym. I am so frustrated by this V3 on the big wall. I MUST conquer it before they change it. I get to maybe 4 easy moves away from the finish, but I run out of steam – my hands and arms burn out. This big wall is pretty high and I get scared by the time I’m half way up, which really doesn’t help me relax, think, and use better technique. At least I’m getting used to falling! The nice thing about climbing with a harness and rope is that you can totally rest while the belayer holds you up. I have enough strength and endurance for bouldering shorter routes, but this one is rough for me! Not only is it the tallest wall at the gym, it’s also angled down quite a bit. Defying gravity seems to be a key characteristic of most of my hobbies.

Here’s the view from the side to show the angle and height (blurry, but you get the idea):
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And a video of me trying to climb it today:

See my bulging muscles? I told you I’m not skinny! 😉

Afterwards, I went shopping for more workout clothes at Lululemon. The “educators” working there always ask you what you need the clothes for and what you do. I get to my dressing room and see this! My name is spelled wrong, but I appreciated the “badass athlete” part. I don’t know if I’m badass quite yet, but I do feel like an athlete again!
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July 28, 2011

Steak and eggs

I feel super lazy today. I went climbing yesterday, but didn’t do too much because I wanted to save everything for Crossfit this morning. Except I didn’t make it… I slept in! I suppose I can go to an afternoon session, but I’m never as motivated in the afternoons. Maybe I’ll skate and do hot yoga today. I feel obligated to exercise these days because I have so much energy. I can’t sit still anymore!

Elk Steak and Eggs
I always thought that steak and eggs were a strange breakfast, so I had never tried it. Why would anyone want steak for breakfast? But I had a small elk steak and eggs and not much else in the fridge for breakfast. My life just changed. I love steak with over easy eggs so that I can dip the steak in the egg yolk! This kept me feeling satiated for at least 4 hours.

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Steak Tartare Café Presse, Seattle
After climbing, I volunteered for a couple hours and had a half hour break before I had to go to an HIV 101 class mandatory for all volunteers. So I speed walked over to this little French cafe for some quick food. What is quicker than something that requires no cooking? I ordered the steak tartare – “Raw, hand-chopped and seasoned NW Grass Fed sirloin and hanger steak, fried potatoes, watercress salad.” Local grass fed steak tartare?!? YES!!! I skipped the potatoes and asked for extra salad instead. The server didn’t know if it was possible to get extra salad, but he said he’d try, so I’m not sure if I did get any extra salad. I had been craving steak tartare all week so this was perfect. However, I could have really used a nice over easy egg with it, or at least an egg yolk on the tartare. It was also pretty salty because of the capers. Now, are capers even paleo? There seems to be debate on that.

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July 26, 2011

Being busy means less cooking, more eating out

This is turning out to be a pretty busy week combining activities, friends, and volunteer work. One of my best friends decided that she wants to live a healthier life without the prescription drugs for her auto-immune condition. So she is combining juicing with a paleo diet. Personally, I think juicing is overrated and usually leads to over-consumption of sugar (from all the fruit), but different things work for different people. She is also “shadowing” me and going to every workout/activity that I do this week. My other friend said, “I can’t believe she’s going from zero to Jeanna in a week… she’s going to die.” Haha.

It’s important to keep in mind that I was eating paleo for several months before I gradually added exercise back into my life. Now I am literally in the best shape of my life and feel absolutely amazing. I am in complete awe of how my body is responding to everything that I put it through. I can SEE improvement every single time I do something. Bouldering on Monday, I was able to get past the crux of a V3 I’ve been struggling with for the last week! I was SO excited. After only 3 hours of sleep, I somehow managed to get to Crossfit at 6am on Tuesday. The WOD was 5 rounds of 5 Dead lifts (95#) and 10 burpees after a warmup that included handstands, pushups, situps, and shoulder presses. I finished the WOD in under 6min, yay! Later that afternoon, I went to hot yoga and had my best class yet! I could never touch my forehead to my knee on some of the compression poses, but all of a sudden yesterday, there it was! My forehead. On my knee. Awesome. More bouldering today! I hope my friend is up for day 3! 🙂

I’ve been eating out a lot lately since I haven’t been home enough to really cook for myself. I think more and more of my friends are starting to try eating paleo or at least are very understanding of my choice to eat that way. I no longer feel like a social outcast because of my lifestyle! Not that I was ever casted out, it was my own personal choice.

 

Happy Hour at Peso’s Kitchen and Lounge in Seattle’s Queen Anne neighborhood is amazing. So many food options for $4-6 each! And everything I’ve ever tried there has been super tasty! They claim to be the most visited HH in Seattle. I believe it, it was packed on late sunday night! The pictures are pretty bad, it was really dark and I had to use the flash.

My HH buddy and I ordered four plates to share. The Chevre-Stuffed Jalapeños wrapped in bacon are not pictured, but they were amazing!

5 Chile Seared Prawns
w/ Mango-Habanero Marmalade
ancho, gaujillo, New Mexico, de Arbol chiles
These were pretty spicy, but the mango came through to help with the heat. Delicious!
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Ceviche
I couldn’t find this on the online menu, but I’m pretty sure it was rockfish and halibut ceviche. I love ceviche so much, but I find that it’s only good 50% of the time. This would fall under the good 50%. I did not eat the the little tortilla thing underneath the ceviche. I nibbled on it and blegh, oily corn crisps are not for me.
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Ahi Tuna Tartare
Not sure what exactly was in it anymore since the online menu doesn’t have this one either, but it was delicious too! I love tartares. Raw fish is good, but raw steak tartares are even better with the egg yolk on top.
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Modified Greek HoboVoulas Offshore Cafe, Seattle
Post-Crossfit breakfast! YUM. The Greek Hobo is “Greek sausage, onions, mushrooms, hash browns, and eggs
scrambled together and topped with Feta cheese.” I asked for no hash browns and no cheese while adding tomatoes. Voulas usually gives you gigantic plates of food, but without the hashbrowns or toast, it was a much more reasonably sized plate of food that I could actually finish. The Greek sausage is awesome! I wonder what’s in it though…
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Holy BasilRacha Thai Cuisine, Woodinville
I usually don’t like to eat after hot yoga, but my friend and I went next door for some dinner. “Racha stir-fries are cooked quickly over high heat in heated Canola oil seasoned with seared garlic.” “Oyster mushrooms, bell peppers, onions, fresh minced red chilies & fresh Thai Holy basil.” I ordered mine with chicken, which was super tender. The only non-paleo part of this would be the canola oil, but I could live with that. This tasted super fresh, clean, and was full of flavor from the chilies and basil! I would definitely eat it again.

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