Well I have finally reach my first weight goal. Even though the weight goal is just a by product of doing Paleo it was not my main goal. My main goal is to just stay healthy and keep my stomach under control. However to maintain progress and keep going I have set some weight goals and I have hit my first one since February. That is good for me! First goal -25 lbs. Next goal will be another 25lbs lol. I have been trying to find some new things to experiment with food wise however I have gotten in to a rhythm with items that I like that I have been stuck on them. But have no fear I have been changing up the way I eat my eggs so you guessed it this is just a tip and trick to changing up eggs.
If you are anything like me you go through eggs like crazy. I have posted previously about my Spanish Chorizo Tortilla but what do you do when you just get sick of eating regular plain eggs? Well in my case I have come up with a really good idea. Lately I have been on a chipotle kick, pretty much anything that I can put chipotle on the better. So if you haven’t figured out where I am going with this, Chipotle on eggs is great!
This really isn’t a recipe just more of ideas to get eggs to taste different so you do not get sick of redundant meals.
In Miami there is a pretty traditional Cuban dish where they take a thin piece of steak (palomilla steak) cook that on a stove top in coconut oil or butter and then you fry an egg over easy or sunny side up and you serve it on top of the steak with some sauteed onions.
If you steak and eggs don’t do it for you how about a boiled egg, add some paprika, salt, pepper and a small sprinkle of cayenne pepper. It is almost like a deviled egg just with out the mayo. Really just small little changes to eggs can get you something that tastes really really good.
Wow this bread is incredible, like insane. I did not come up with this, I grabbed this off a blog I have been following even before I went paleo, its PaleOMG.com. Julie the owner of the blog is an amazing cook and I also like her stories that she uses to frame them, seems pretty down to earth. So yes today’s post will include one of my favorite desserts that she makes, I kind of eat this for breakfast but it can easily be a treat so I am going to put it in both areas.
So the bake sale at my sons VPK went great all 52 cookies were gone and it looks like they want me to make some stuff for their graduation. I make a pretty killer homemade Tres Leche (definitely not paleo friendly, not yet atleast). So for their Christmas party I made that for the school party and I had a handful of people want me to cater them one which I don’t cater so I did not accept the offer. I know I might be crazy but I think people can be far more critical when they pay for something than when it’s free so that’s why. So after the Christmas party I was volunteered to make something for the bake sale and now apparently for the VPK graduation. I’m just glad 5 and 6 year olds aren’t hard to please when it comes to sweets ;).
I am a bit all over the place today sorry, been pretty hectic 🙂 but back to the bread. I saw this the day she posted it and I immediately went and bought bananas and set 3 of them aside to wait for them to brown. I mean my picture really does this no justice but trust me its amazing. If you have never checked out paleOMG I highly recommend it, bookmark it and visit it often!
Here is the recipe, again its Julie’s you can find the original here, the only original item on this recipe is the picture lol that is the bread I actually made.
I make no claim to this recipe at all, it is exactly as she has it on her site.
- 3 brown bananas, mashed
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 3 eggs
- ½ cup almond butter (or other nut/seed butter)
- ¼ cup coconut flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- pinch of salt
- 4 tablespoons (1/4 cup) grass fed butter, at room temperature (or coconut oil)
- 2 tablespoons coconut sugar
- 2 tablespoons almond flour
- 1 teaspoon cinnamon
- ¼ cup pecans, crushed
- Preheat oven to 350 degrees. Grease an 8.5×4.5 baking dish with oil then line the middle with parchment paper. It will make it easier to remove from the pan without it coming apart.
- In a large bowl, mix together bananas, maple syrup, vanilla extract, eggs, and almond butter.
- Then add coconut flour, baking soda, baking powder, cinnamon and salt and mix well.
- Pour batter into baking dish. Place on a baking sheet.
- In a small bowl, add butter, coconut sugar, almond flour, cinnamon, and pecans. Use your hands to mix the toppings together.
- Place chunks of the toppings all around the top of the banana bread mixture.
- Place in oven to bake for 50 minutes.
- Remove from oven, place on cooling rack and let rest for 5-10 minutes before cutting and serving.
So in my normal life which consist of going to work 5 days a week, aka the daily grind I do not always get lavish things to eat for breakfast or lunch. Now don’t get me wrong I enjoy pretty much everything I eat, its just not elaborate. For example on most days I end up just eating 2 boiled eggs and if I am lucky I might add a piece of bacon but usually its just the plain old eggs.
Now you might be wondering why am I writing about just hard boiled eggs to me I don’t think its practical to get up every morning at 5:30 and make a huge breakfast, there are some people out there who will I am just not one of them especially at 5:30 am. So when I wake up I walk out the bedroom and I put a pot of water on the stove and I add the 2 eggs to it. After that I simply go back and start getting ready for work my normal daily routine. In about 5 minutes time the water is boiling at this point so I let the eggs boil for 2 minutes with a lid on the pan. Now comes the magic, after 2 minutes I remove the pan from the heat but I leave the lid on. I let that sit there for 12 minutes, during this time I already have the shower running so I jump in the shower while the eggs are just sitting in their hot water bath. That’s it when I get out I run water over them and peel them and then eat.
This to me is the most efficient breakfast I can make especially if I am running a little behind for work.
Another cool thing if you are up for it is make a batch of home made cereal you can find one that I posted here that helps for days when you just simply can’t cook. It is so important to eat breakfast even if it is small or just a simple piece of fruit you have to get something in you to jump start your system. Its better to eat than to starve because your body will horde the food when it gets it if it is starving.
Just some food for thought :). Sorry its not my typical post but to me its a bit practical every once and a while to explain how I actually live my journey as a person that has an actual job instead of being a professional blog writer.
So I am getting over the sickness I have no more fever just have the crackle voice and congestion going for me. My voice hasn’t cracked this much since I was 15 lol. Outside of that things are going well. My son has been actively engaged in Teeball and he has been doing really well. Today we had a game and he went 1 for 2 and got a double. Now when I say 1 or 2 let me be clear that the 1 is when he hit the ball that is pitched to him. Unlike most Teeball leagues our league give the hitter 3 chances to hit a ball that is pitched to them before they put them on the tee. That to me is priceless as he gets awesome hand eye coordination at a young age. So yea I am proud of my little guy for doing much better in each of his games this year he has atleast hit one pitch!
On other news so proud of my nephew he got his tested and passed his brown belt test in jujitsu. Proud of all the little guys in my life.
Today’s recipe is one I ate this morning that the wife made for me. It’s a sweet potato hash with an egg. I like my eggs over easy when I eat them with a hash so that’s how she made it for me. I would imagine that any egg any style would be good on this.
Enjoy it I loved it.
Sweet Potato Hash with Eggs
- 2 large sweet potatoes, peeled and chopped into 1" cubes
- 5 pieces of bacon
- 1 small white onion, chopped
- 1 yellow green pepper, chopped
- 1 green bell pepper,chopped
- 3 Tbsp. bacon fat or tallow (if needed)
- 1/4 tsp. sea salt (or more to taste)
- 1/8 tsp. ground black pepper (or more to taste)
- 1/8 tsp. paprika (or more to taste)
- 4 eggs
- Fill a saucepan about 2/3 full of water and bring to a boil.
- Add the sweet potatoes and lightly boil for about 8 minutes or until tender.
- Drain and allow to dry for a few minutes.
- Place a large skillet over medium-high heat.
- Add the bacon to the pan and cook until crispy.
- Set aside on a paper towel lined plate to dry.
- Keep the pan over medium-high heat and add the chopped onion and peppers to the bacon fat in the pan. Saute for about 3 minutes.
- Add the additional bacon fat or tallow to the pan (if needed). Add the drained sweet potatoes to the pan, making sure they are covering the bottom of the pan evenly in a flat layer. Allow the potatoes to cook (without stirring them) for about 5 minutes, or until potatoes start to brown. Increase the heat to high, stir the mixture and allow it to cook for another 3-5 minutes or until crispy.
- Crumble the bacon and add it to the pan
- Season with sea salt, ground black pepper and smoked paprika (to taste).
- Place the 1/4 sweet potato hash on a plate and top with an egg of your choice
- Enjoy it
On most days I tend to walk out the door and head to work and quickly eat a hard boiled egg. Today was something new, my wife decided to make an Egg Custard. The recipe was featured in a Paleo book that we have and I have to say it actually tasted really good. One of the best things I found about this was that it made 4 servings so both her and I are able to eat this for 2 days with little effort. In today’s hectic fast paced world any time you can save is a great benefit. One thing I enjoyed about this actual flavor of everything coming together. I really enjoyed the crunch the bacon offers with contrast to the texture of the mushrooms. Overall this was very successful in my opinion and we will definitely make it again.
- 5 - strips bacon, cooked and crumbled
- 1 cup white mushrooms
- 4 eggs
- 1/2 cup coconut milk
- 2 tablespoons chives, chopped
- Salt and pepper to taste
- Preheat the oven to 350 f
- Fry the bacon in a cast iron skillet on medium high until crispy
- Remove the bacon from the skillet and reserve the excess bacon fat in a small glass dish
- Saute the mushrooms in a seasoned skillet until tender (about 3 minutes)
- In a medium sized mixing bowl, whisk the eggs and coconut milk until fluffy
- Season the eggs with salt and pepper
- Crumble the bacon and add it to the egg mixture
- Add the mushrooms and the chives and stir until all are evenly combined
- Pour the egg mixture in to 4 6 ounce ramekins
- Place the ramekins on a baking sheet and back for 30-40 minutes or until the eggs are set