What did you eat today?

[Owlie]

Chorizo/ mixed baby greens frittata....baked casserole...whatever you call it! My dinner tonight and breakfast for a good part of the week. The picture is a bit blurry, but is the first time I've used my new kitchen

That looks delicious. Do the eggs get weird if you refrigerate them for few days? (And I second kajero's call for a recipe: Sprouts (think Whole Foods but less pretentious) has a sale on sausage this week...)

[Crankin]

B: 2 buttermilk waffles with walnuts and dried cranberries, bowl of blueberries, strawberries, oranges, coffee
L: left over green veggie-orzo soup
took a 3 mile hike, with a climb at the end
S: slice of Basque cheese
D: went out for DH's birthday. Had a beet/arugula salad and duck with pineapples, on sticky rice. I ate half the duck and a couple of forkfuls of the rice. Shared an apple crisp with DH for dessert.

[Catrin]

Can I have the recipe? It does sound better than snicker bars.

It is

That looks delicious. Do the eggs get weird if you refrigerate them for few days? (And I second kajero's call for a recipe: Sprouts (think Whole Foods but less pretentious) has a sale on sausage this week...)

The eggs are fine - this is often my go-to breakfast and I get a good number of meals/snacks from this. The recipe, such as it is, is about as simple as it gets. I just use whatever I happen to have so it is always different, but this is how I made it last night:

Pre-heat oven to 375

1 lb bulk chorizo sausage or some other ground protein
12 eggs
3 cups mixed baby greens (really any green leafy veggie works here, also great if you replace some of the greens with shredded cabbage or nappa cabbage) If using straight ground pork rather than chorizo, parsley is quite good as part of the greens.
dried basil (depending on choice of greens)
salt and pepper to taste

Depending on how lean the meat is, I will often add 1 tablespoon of coconut oil or bacon fat - but it isn't totally necessary.

Cook/drain sausage
Crack eggs in huge bowl, mix in veggies and spices (I don't measure spices, so use.
When well mixed add protein
Pour in parchment paper lined large baking dish
Bake for 25-30 minutes
Allow to sit for 5 minutes

Enjoy!

[GLC1968]

Catrin - that looks good! So you don't pre-brown the sausage? That would certainly be a lot easier than the way I do it!

Today
B: sauteed spinach, tomatoes, mushrooms topped with an egg, black coffee, canteloupe
L: paleo chili over spinach
S: Thai curry butternut squash soup
D: baked chicken breasts, beets n' greens n' bacon, sauteed green beans, mashed sweet potatoes

[Catrin]

Catrin - that looks good! So you don't pre-brown the sausage? That would certainly be a lot easier than the way I do it!

See step 1: cook/drain sausage/protein It doesn't take long of course.

[GLC1968]

See step 1: cook/drain sausage/protein It doesn't take long of course.

Ok, I must be blind. I totally skipped right over that step when I read it! Duh!

[Crankin]

I started off my day with a slight weird feeling and it went downhill from there. I did go to bootcamp. When I got home and started sipping my coffee, my stomach went into full blown overdrive (don't want to give TMI). I did eat though, as strange as it sounds, I was hungry.
B: egg whites, avocado, salsa, an orange, coffee
a snack of 2 doses of Pepto, with a side of Claritin. I had to see a client at a school at 9:30 .
L: I ate about 1/2 of the chicken, avocado, chick pea, tomato salad I had brought to work. By this time, I was hungry, but starting to feel achy and allergy like, too.
I came home at around 2 and had a slice of spelt bread, as I was craving carbs and then went on a 3 mile fast walk with my last client of the day. I am exhausted. Not sure if it's something I ate at DH's birthday diner (beets?) or the fast ride I did Saturday.
D: I made the Waldorf salad recipe from the Paleo cookbook.
I hope a good night's sleep cures this.

[Owlie]

It is



The eggs are fine - this is often my go-to breakfast and I get a good number of meals/snacks from this. The recipe, such as it is, is about as simple as it gets. I just use whatever I happen to have so it is always different, but this is how I made it last night:

Pre-heat oven to 375

1 lb bulk chorizo sausage or some other ground protein
12 eggs
3 cups mixed baby greens (really any green leafy veggie works here, also great if you replace some of the greens with shredded cabbage or nappa cabbage) If using straight ground pork rather than chorizo, parsley is quite good as part of the greens.
dried basil (depending on choice of greens)
salt and pepper to taste

Depending on how lean the meat is, I will often add 1 tablespoon of coconut oil or bacon fat - but it isn't totally necessary.

Cook/drain sausage
Crack eggs in huge bowl, mix in veggies and spices (I don't measure spices, so use.
When well mixed add protein
Pour in parchment paper lined large baking dish
Bake for 25-30 minutes
Allow to sit for 5 minutes

Enjoy!

Do you think I could get away with 11 eggs rather than 12? I need one for baked oatmeal and I'm being a hermit this weekend. (Exam on Monday. Joy.)

[Catrin]

Do you think I could get away with 11 eggs rather than 12? I need one for baked oatmeal and I'm being a hermit this weekend. (Exam on Monday. Joy.)

Sure! Experiment with the number of eggs, amount of ground protein and veggies. I do line my baking dish with parchment paper to prevent sticking. I would not drop lower than 9 eggs or 3/4 lb of ground protein unless your baking dish is very small. You can also place the mixture into lined muffin cups but I find the refrigerated texture of these to be a bit different and I do not like them as much.

[Crankin]

B: half a whole wheat bagel with almond butter, cup of plain non fat Greek yogurt, blueberries, almonds, dried cranberries, coffee
L: chicken thigh, salad with avocado, lettuce, grape tomatoes
11 mile hilly ride
S: slice of Machengo cheese
D: pan seared scallops with a puree of peas and pancetta, marinated yellow, red peppers, one beer, 2 squares dark chocolate

[Catrin]

B: half a whole wheat bagel with almond butter, cup of plain non fat Greek yogurt, blueberries, almonds, dried cranberries, coffee
L: chicken thigh, salad with avocado, lettuce, grape tomatoes
11 mile hilly ride
S: slice of Machengo cheese
D: pan seared scallops with a puree of peas and pancetta, marinated yellow, red peppers, one beer, 2 squares dark chocolate

Crankin - do you have access to a Trader Joe's? If so, have you tried their frozen scallops? For some reason I am a bit leery of making my own scallops - but then again I've had mixed results from scallops at restaurants.

[Owlie]

Sure! Experiment with the number of eggs, amount of ground protein and veggies. I do line my baking dish with parchment paper to prevent sticking. I would not drop lower than 9 eggs or 3/4 lb of ground protein unless your baking dish is very small. You can also place the mixture into lined muffin cups but I find the refrigerated texture of these to be a bit different and I do not like them as much.

What size baking pan do you use? Maybe I ended up with relatively small eggs, but the volume looked pretty small for one of the bigger pans. I think a 9"x9" might work a little better, but all I have are 9"x13". (Three of them. How, I don't know.)

It is out of the oven, and 1/6 of it has been eaten. I used just under a pound of beef chorizo and 10 eggs. (Apparently the oatmeal recipe needed two. Oops.) I was going to use some baby spinach, but it was a little too far gone for my comfort, so I used a few large handfuls of spring mix, along with some basil, S&P, and chili powder. Other than baked lettuce being sort of weird, it's really good! I might try a variation using something like kielbasa, with garlic, sage and a bit of red pepper as seasonings, and a mixture of kale and spinach as greens. Thanks, Catrin!

[Catrin]

What size baking pan do you use? Maybe I ended up with relatively small eggs, but the volume looked pretty small for one of the bigger pans. I think a 9"x9" might work a little better, but all I have are 9"x13". (Three of them. How, I don't know.)

It is out of the oven, and 1/6 of it has been eaten. I used just under a pound of beef chorizo and 10 eggs. (Apparently the oatmeal recipe needed two. Oops.) I was going to use some baby spinach, but it was a little too far gone for my comfort, so I used a few large handfuls of spring mix, along with some basil, S&P, and chili powder. Other than baked lettuce being sort of weird, it's really good! I might try a variation using something like kielbasa, with garlic, sage and a bit of red pepper as seasonings, and a mixture of kale and spinach as greens. Thanks, Catrin!

It won't fill the pan to the top, and by all means, experiment away with different veggies, spices, whatever you like. Nothing wrong with increasing the volume of the veggies This recipe is about as versatile as they come! I need to replace my oven-proof skillet so I can actually start this on the stove-top and transfer to the oven like a true frittata. The recipe WILL fill a full-sized skillet - I've resisted buying a smaller baking dish but I need to either do that or break down and find a skillet. I would LIKE to find an enamel lined cast iron skillet that perhaps won't stick as badly as unlined cast iron.