Easter is fast approaching and yet somehow the holiday feels incredibly late this year! The following recipes are brunch recipes but if you plan on making a big Easter dinner, I recommend either my Pot Roast or Rib Eye recipe.  I had so much fun preparing this meal!  I made most of it last night and we have been eating the leftovers all day today. My first two macaroon attempts were complete failures but this afternoon the boys and I pulled it together and came up with a macaroon we all were happy with.  Before I share my recipes I’ll share with you our typical approach to Easter, sans the “traditional” candy stuffed plastic eggs and over-sized chocolate bunnies. 

My mom was a “health nut” so even growing up I did not associate Easter with candy.  My childhood memories of Easter are of my entire family huddled around the dining room table which was crowded with my mom’s old antique gold glass coffee mugs; all which were filled with shimmering liquid color and bobbing white eggs. We would all draw pictures on eggs with crayons and dunk, swirl and dip into the many pastels and brights in front of us.  After our million eggs were dry we would take turns hiding the little treasures outside in the yard as we all would scatter and look for the goods.  I remember my dad joking, “You have to find them all kids or the lawn mower will be spitting out rotten eggs next time I mow!!” We would have an egg toss, play Frisbee and take pictures in our “fancy” Easter clothes.  I didn’t even know that there was candy to be missed, it was simply a fun day with my family.

Years later my family has created our own traditions, very similar to my childhood Easter memories. We all dye eggs together and my husband and I will hide the eggs that we have created together along with several plastic eggs filled with pennies, nickels, and dimes. We hide a few “golden” eggs that have either quarters inside or a dollar.  The kids baskets I usually fill with fun little toys that I find at the $1 store and this year a few new art supplies, sidewalk chalk, bubbles, and each kid will get a small chocolate bunny. Everything is hidden in my closet and not yet assembled so on Easter Sunday I’ll take pictures of their baskets and post them later in the day or on Monday.  In years past after the baskets and egg hunts we have gone to the park with a picnic, flown kites, and played baseball.  This year we plan on heading out for bowling with friends after the morning spent with the kids. A new tradition might be born! The focus will be on fun, food, and family and I doubt the kids will even realize that the day will be lacking jelly beans and marshmallow peeps.

Now on to the food!!

Smoked Salmon Casserole

4 ½ cups small cauliflower florets

1 cup asparagus, finely diced

4 oz smoked salmon, finely diced

10 eggs

¼ cup heavy cream or coconut milk

1/3 cup chives, finely diced

1 tablespoon fresh dill, finely diced

Lots of freshly ground black pepper

Preheat your oven to 350. Steam the cauliflower for 4-6 minutes or until the cauliflower florets are tender but not mushy.  While the cauliflower is steaming, dice the asparagus. Spread the steamed cauliflower on the bottom of a 9×13 glass baking dish.  Layer on the diced asparagus.  Next layer on the smoked salmon.  In a mixing bowl, whisk together the eggs, dill, chives and black pepper. Pour the egg mixture evenly over the veggies and salmon and back in the preheated oven for 35-40 minutes or until the casserole is done all the way through.  Cut into squares and serve. Serves 6-7.

Easter Bunny Carrots

7 small carrots with tops still attached

2 tablespoons coconut oil or grass fed organic butter

Sea salt to taste

Preheat oven to 350. Trim the tops off of the carrots leaving about 4-5 inches remaining. Peal the carrots and wash well, making sure all the dirt is removed around the tops.  Heat the coconut oil or butter in a large skillet and sear the carrots, turning often for 10-12 minutes or until the outside of the carrots start to caramelize.  Sprinkle the carrots with sea salt and finish the carrots in the oven on a baking sheet for another 10 minutes or until tender all the way through. Double or triple this recipe for a crowd!

Egg Cradles

Adapted from a recipe by Sunny Anderson – Thank you to my sister-in-law Dixie for giving me the idea!!

3 large sweet potatoes, peeled and grated

1/4 cup grass fed organic butter or coconut oil

Sea salt to taste

12 eggs

2oz prosciutto

Diced chives for garnish

Preheat oven to 350.  Mix the grated sweet potatoes with the melted butter or coconut oil and with a bit of sea salt.  Grease a muffin tin with a little more butter or coconut oil. Using your hands, press the grated sweet potatoes into each muffin cup making sure the bottom and sides of each cup are covered with grated sweet potato, press down firmly when you are covering putting in the sweet potatoes to create a little potato basket.  Bake the sweet potatoes for 25-30 minutes.  Remove and crack an egg into each muffin cup, top each egg with a sprinkle of diced prosciutto and bake for another 10 minutes or until the egg whites are set but the yolks are still runny.  Use a butter knife to gently remove the egg cradles. Garnish the top of each with diced chives. Makes 12 egg cradles.

Tropical Macaroons

4 egg whites

3 cups finely shredded coconut

2 tablespoons coconut oil

2 cups finely diced fresh pineapple

3 tablespoons coconut milk

Preheat oven to 325. In a medium size skillet melt the coconut oil.  Add the finely diced pineapple to the hot oil and cook until all the liquid is evaporated from the pineapple and the fruit is golden brown and caramelized.  Remove from heat and set aside.  In a large mixing bowl beat the egg whites with a hand held mixer until the egg whites are stiff. Gently fold in the finely shredded coconut flakes.  Add the pineapple and coconut milk and mix well.  Grease a baking sheet with more coconut oil and form the macaroons into golf ball size cookies.  Press gently onto the cookie sheet and bake for 20 minutes.  Makes 18-20 macaroons.

Easter Menu: Smoked Salmon Casserole, Easter Bunny Carrots, Egg Cradles, & Tropical Macaroons is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

First, when you have a chance, check out my guest blog post that I wrote for the amazing Melissa who runs The Clothes Make the Girl.

This meal felt like spring and reminded me that despite the rain here in Northern CA, warm weather and Easter bunnies are right around the corner.  I will definitely make these for brunch on Easter Sunday and probably a few more times in between now and then.  All three of my boys loved these yummy little baked eggs and Jaden was super excited about the possibilities of making them “a million different ways mom!!”

Baked Eggs

5 ramekins

5 eggs

5 bacon strips

2 tablespoons coconut oil

1 sweet potato, grated

4 green onions, diced

2 cups baby spinach leaves

1/2 teaspoon smoked paprika

Sea salt and black pepper to taste

Preheat your oven to 350.  Start cooking your bacon!  While the bacon is cooking, heat the coconut oil in another pan and add the grated sweet potato. Saute the potato for about 2 minutes.  Add the green onion and cook for another minute or two.  Add the spinach and cook until the spinach is just wilted.  Add the paprika, sea salt and pepper to the vegetables, mix well, and divide the mixture evenly into the bottom of your 5 ramekins.  Carefully crack one egg on top of the veggie mixture into each ramekin.  Place the ramekins on a baking sheet and bake for 15 minutes.  While the eggs are cooking, crumble up your cooked bacon.  After the 15 minutes in the oven, sprinkle each egg evenly with the crumbled bacon and bake for an additional 3-5 minutes or until the eggs whites are set but the egg is still a little bit “jiggly” so that the yolks are not quite cooked all the way through.  Scoop the eggs carefully out of the ramekins and serve in bowls.  Be creative with your ingredients, like Jaden said – these can be “made a million ways!” Serves 5 but most people will want 2 so double the recipe if you want to!

Enjoy!

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Fun-Burger!!

Last night’s dinner, if anything, was pure fun.  The boys did most of the work as I supervised and the mess was nothing short of epic!  I should have taken a picture of the “aftermath” but as I stated on my Facebook page last night, life’s too short to do anything but embrace the craziness!  I wouldn’t call this post a recipe but more of an idea of how to get the kids involved and an example that the typical Monday night paleo burger can be just about anything but boring!  What can your family come up with?

Fun-Burgers!

2 lbs grass fed ground beef

Sea salt, black pepper, and garlic powder to taste

5 eggs, fried

10 bacon strips

4 sweet potatoes, grated

1 pound of broccoli florets

Coconut flour drop biscuits

Lettuce mix, sliced dill pickles and tomato slices

Mix the ground beef and spices together and form into hamburger patties and set aside. Fry the bacon, remove from the pan and set aside.  Shred the sweet potatoes in a food processor or with a cheese grater.  Fry the grated sweet potatoes in some of the bacon grease.  While the sweet potatoes are cooking, pan fry your burgers, about 4 minutes per side.  Remove the burgers from the pan, set aside and fry the eggs in some grass fed butter or coconut oil.  Of course you should have several children helping with all stages of the process and somehow in the middle of the above madness, mix up and bake some of the coconut flour drop biscuits and throw the broccoli on a cookie sheet, drizzle with coconut oil and bake at 400 with the biscuits for about the same amount of time.

My kids stacked up their Fun-burgers like towers and dove in! Little Rowan wanted his burger deconstructed and ate all of his burger parts separately.  The point is, good food never has to be boring and getting the kiddos involved, although sometimes hectic and messy is well worth the extra few minutes spent cleaning up and the memories of being together and having fun will last a lifetime.

Enjoy!!

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This is part 2 of the “It’s too Hard Series.”  We are going to look at what to do when a person such as  our beloved “Phil” is totally on board for living a paleo lifestyle and the significant other is either supportive but thinks it’s too hard, thinks your nuts, or simply doesn’t want to.  Chrissy and I addressed this situation in our last podcast regarding another family, but I want to go over this real life scenario in further detail as I feel this is a HUGE elephant in the room for many families.

Let’s look at a comment I received regarding my original It’s Too Hard post from “Another Phil:”

“Well said Sarah!

So, what if Phil has made the transition, and really wants his family to as well. But, he’s not the one doing the grocery shopping, or cooking the meals. What if Phil’s wife does all that, and though not against eating paleo, is stuck in that comfort zone of the old ways. She still buys the crap food because that’s what she’s always bought. She still serves cereal for breakfast, because it’s quicker/faster/easier than cooking ? If Phil were there, he’d likely do the cooking and the shopping, but he’s up and out of the house to work out then off to work before anyone else is even awake. Phil’s wife would gladly make the transition to paleo if Phil were there, because it would be “easier” than what she currently does; i.e. he’d be doing the cooking. In short, how does the person who’s made the transition to Paleo, get his or her family to follow them when they are not there to lead the way ? I know that’s a tough one to answer. A person has to want to do something and you can’t make a person do something they don’t want to. But are there ways to make it easier for them to change than to stick within the comfort zone ? Thanks for yet another great post. Can’t wait to try out those egg muffins ”

Here was my reply to Another Phil and this is my advice to anyone desiring to get his or her spouse on the paleo bandwagon – or at least this is an excellent place to start:

“Hey Another Phil!
I would suggest that Phil start by having a heart to heart conversation with his wife. Give her The Paleo Solution, show her Robb Wolfs blog, show her my blog, and without arguing, pleading, or begging, let her know how much you love and appreciate her and how much she does – acknowledge how hard she works and what an amazing job she does taking care of the family, and then let her know that he loves her so much that his greatest wish is that she is as healthy as possible and that he thinks he has found a way for the entire family to not only live better but live longer!! I would tell Phil to communicate to his wife that he wants to start this amazing journey as a family and that he wants them to be a team, partners in crime with this new wonderful way of living. I would tell Phil to give her a big hug and kiss and tell her that without her he would be nothing and that together they can accomplish anything. Top it off with some flowers after work and a little note promising that even when Phil can’t help with breakfast, he’ll help her meal plan so she knows exactly what to make when he’s not there and that together they can come up with a strategy to make it happen…”

To add to my original response, nagging, pleading, crying, begging, and arguing will get you nowhere.  If you try the advice I give in the above paragraph and your significant other is not willing to give this paleo thing a go, I advice you to simply keep making your own choices and pay zero attention to the fact that you do not have a significant other who is interested.  Continue to be your loving, wonderful self, continue to become healthier, stronger, and more energized, and the less you nag the MORE your significant other will start to notice. Sometimes when YOU stop paying attention to what your spouse is or isn’t doing, he or she will start to become more involved in your journey because the fear of confrontation or the uncomfortable moments of nagging are gone and he or she will begin to notice your transformation rather than your attitude!

Remember that ultimately you can only change your own behavior and your own lifestyle and it’s truly up to your significant other if he or she is ready. Trying to shove them on the wagon will only result in a stronger urge for your partner to run away.  Make your food for the whole family and if someone wants something different, gently suggest that it’s up to him or her to provide what he or she feels is missing and instead of arguing about your differences in opinion, go on with life and you’ll be amazed at what might eventually happen.

Now, let’s take a look at “Another Phil’s” timely response and how it looks as if his astounding results after eating paleo for a while is all it took to get his spouse more interested in what he’s been up to.  In my experience, this is typically how it works out. One person starts to look, feel and perform better, followed by the other person being amazed and wants to join the ride, despite how “hard” it might appear to be.

“Sarah, What a wonderful, and heartfelt response. It’s ironic, and serendipitous that I just read it now: I started Zoning last July but had gone mostly Paleo w/ Zone portions by November. I started the 30-day Paleo challenge on January 2nd. On January 19th, 18 days in, I had my blood work done for my upcoming annual physical which was today. Suffice it to say, my doctor was absolutely flabbergasted at the change. I went from 172 and borderline high cholesterol (he was toying with the idea of putting me on statins if it got worse this time last year) to 148. Every single biomarker they tested was below the “standard ideal range”. In short, my health is “better than perfect” in his words. He asked me what I was doing, and I spelled it out to him. As I spoke, he started asking me for web references and actually wrote the URLs down on tongue-depressors! I gave him Robb’s site, Crossfit.com, Mark Sisson’s site. I mentioned your blog and recipes, and several others. I left with him asking for my e-mail address in case he had more questions. He ended with, “Geez, I should coming to see you instead of you coming to see me. This is fantastic stuff! It’s so brilliant, yet so simple!” Needless to say, I’ve been looking forward to this doctor’s appointment all month knowing what the results would be. I’ve been fairly giddy about it all day since  Fast forward a couple of hours, and I related all this to my wife, who absolutely, positively despises doctors. After telling her all this, and hearing how happy I was, she said, “I wish I could have doctor’s visits like that!” That’s my in. She can have doctor’s visits like that, and I told her so. And I told her exactly how we, as a team, can approach it. That between now and her annual physical, we have more than enough time to get all her issues in line and fixed, and that she has it easy; she’s got me, who has already “been there, done that” and knows how to approach it all. Hopefully I can keep the momentum going  Thanks so much for your support, your advice, your website, and your amazing recipes which got me here to begin with ”

Thanks so much to “Another Phil” for sharing with us!  I hope this helps others struggling with a partner who is not quite ready to dive into this whole “paleo thing!”  Remember, approach your loved one with the desire to be a team and lead by example rather than by being confrontational, controlling, and angry.  Post to comments with your own experiences and input!

Now, here’s a recipe!  I adore Spanish Tortillas.  Spanish Tortillas are typically an egg casserole made with eggs, onions, and potatoes with really no “tortilla” at all.  I decided to give a paleo version a try and I’m pretty much in love all over again but with a healthier spin on the original!  This would be great for a weekend brunch…  You’ll notice in my pictures that the kids had about every stuffed animal they own helping us with the process!

Everyday Paleo Spanish Tortilla

2 medium yams, peeled and sliced into thin rounds with a mandoline slicer

2 cups torn arugula leaves

1 purple onion, sliced thin

3 tablespoons coconut oil

10 eggs

½ teaspoon sea salt

½ teaspoon black pepper

½ teaspoon smoked paprika

1 teaspoon garlic powder

In a saute pan (this is a pan that is about 2-3 inches deep unlike the flatter skillet), heat 2 tablespoons of the coconut oil.  Make sure your oil is hot enough that is sizzles when you lay in a slice of yam.  Cook the yam slices in a single layer in batches in the hot oil, flipping after frying for about a minute on each side or when they start to brown.  Set the cooked yams aside, add the remaining tablespoon of coconut oil into the pan and saute the onions just until they start to turn brown.  While the onions are cooking, beat the eggs together with the spices in a medium sized bowl.  After the onions begin to brown, spread them evenly on the bottom of the pan and layer the yams on top of the onions, followed by a layer of the arugula.  Poor the egg mixture evenly over the layers of veggies and cook over medium or medium low until the edges start to look done (about 4-5 minutes).  Move the entire pan underneath your broiler for another 5-6 minutes until the “tortilla” is firm on top.  Remove and slice like a pizza and eat immediately.  Serves 4-5.

Enjoy!

“It’s Too Hard Part 2″ And a Spanish Tortilla Recipe is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

I hope you all are having a wonderful holiday season!!

This morning I put together a Coconut Milk and Curry Frittata. Sounds crazy, right? Crazy but good!! Authentic Indian egg curry recipes usually include a list of ingredients as long as my arm and on a Tuesday morning with all my kids home from school, I decided to whip up a frittata with the same concept of egg curry but much faster and easier.  The end result was delicious and a hit with all three boys!!

Coconut Milk and Curry Frittata

7 eggs

½ red onion, finely diced

2 cups fresh spinach, chopped

¼ cup coconut milk

2 tablespoons tomato paste

1 tablespoon curry powder

1 tablespoon coconut oil

Sea salt to taste

Heat the coconut oil in a medium sized skillet, add the onions and cook until the onions begin to caramelize.  While the onions are cooking whisk together the eggs, coconut milk, tomato paste, curry powder and salt.  Rowan helped me whisk and then I used a hand held mixer to make sure all the ingredients were well blended.  Add the spinach to the onions and oil and cook until the spinach is wilted.  Evenly spread the onion and spinach mixture over the bottom of the skillet and pour in the egg mixture.  Cover and cook over medium low heat for 4 minutes.  Transfer the frittata to the oven and cook under the broiler uncovered for another 2 -3 minutes or until the frittata is cooked all the way through.  Slice like a pizza and serve.

Enjoy!!

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Coconut Milk and Curry Frittata is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

Happy Holidays!!  The holidays are meant to be a time of joy, a time of merriment, a time for reflection on the year behind us and a time to plan for the future.  Alright, now it’s time to get real. The holidays can also be down right STRESSFUL and often our joy can be lost in trying to simply survive the insanity of shopping, wrapping, packing, flying, driving, and dealing with relatives…   With that being said, I tossed together a few appetizer options, a scrumptious festive soup, and a decadent dessert in hopes that my little gift of recipes will help ease the stress that is often associated with this time of year. If you know you’ll be attending a party or function that likely will be laden with unhealthy options; offer to bring an appetizer or a dish to share so you will not feel deprived and can spread some paleo love along the way!

So please dear readers, keep your chin up, your stress level down, eat well, sleep when you can, hug close the ones you love the most, and give yourself the gift of health this season.  Here’s hoping that you take a few minutes to slow down a bit, look around at all we are blessed with, take a few long deep breaths, and really, truly, honestly ENJOY!!!

Depending on how many people you will be feeding, you may want to double of triple the following recipes.

Merry Little Lamb Bites

1 cup dried apricots, rehydrate by soaking in hot water for 30 minutes

1 lb ground lamb

½ teaspoon ground cumin

1 teaspoon ground cinnamon

pinch of saffron threads

¼ teaspoon paprika

¼ teaspoon ground coriander

½ teaspoon fresh grated ginger

Sea salt and black pepper to taste

1 egg

1 tablespoon coconut oil

Cilantro leaves for garnish

Mix all ingredients together except for the apricots and cilantro leaves.  Place the lamb mixture in fridge for 15 minutes to let the flavors meld.  Remove the lamb from the fridge and heat the coconut oil in a large skillet over medium heat.  Form the lamb mixture into small meat balls, about ½ a tablespoon size, and fry in the coconut oil for about 3-4 minutes on each side. Cover the meatballs, turn the heat down to medium low and cook another 5 minutes.  While the meatballs finish cooking, remove the apricots from the water and dry with paper towels.  Cut the apricots into fourths.  To serve, take a meatball, top with a couple of cilantro leaves, and top with a piece of apricot.  I would suggest spearing it all with a toothpick – I did not have any handy for the picture!  Makes approximately 25 meatballs.

Merry Little Lamb Bites

Bell Pepper Shrimp Boats

1 lb medium shrimp, cooked tails removed and finely diced

1 red, yellow, and orange bell pepper

1 cup celery, finely diced

½ cup mango, finely diced

¼ cup olive oil

¼ cup lemon juice

Pinch or two of cayenne pepper

Sea salt and black pepper to taste

Parsley and Paprika for garnish

Preheat oven to 500. Cut each bell pepper into quarters and remove the seeds (see picture).  Roast the bell pepper quarters on each side for 6 minutes.  Remove and set aside to cool.  In a large mixing bowl, stir together the finely chopped shrimp, celery, and mango.  Add the olive oil, lemon juice, and spices and mix well.  Fill each cooled bell pepper boat with the shrimp filling and garnish with a sprig of fresh parsley and sprinkle with paprika.  Makes 16 shrimp boats.

Festive Squash Soup

1 butter nut squash, peeled and diced into 1 inch cubes

¼ cup diced yellow onion

1 Fuji apple, peeled, cored and diced

2 cups chicken stock

1 cup coconut milk

½ teaspoon cinnamon

Pinch of nutmeg

Pinch of black pepper

In a large soup pot add the squash, apple, onion, and chicken stock.  Bring to a boil and cook for 20-25 minutes or until the squash is tender.  Add this mixture to a food processor or blender and process until smooth.  Add the soup mixture back to the pot and add the coconut milk and spices.  Bring to a simmer and cook for another 10 minutes, stirring often.  Serve garnished with apple slices and a sprinkle of cinnamon.  Serves 4. This soup is AMAZING!!!

Festive Squash Soup

Joyful Curry Chicken Gifts

2 ½ cups finely diced cooked chicken breasts

½ cup finely diced cucumber

½ cup raisins

¼ cup slivered almonds

2 tablespoons minced onions

1 tablespoon curry powder

¼ cup paleo mayo

2 cucumbers, sliced or romaine lettuce leaves cut into 3″ pieces

Mix all ingredients together except for the sliced cucumbers or lettuce leaves.  Spoon small amounts of the chicken mixture onto the cucumber slices or lettuce leaves and serve! Delicious!  Will make about 30 cucumber slices.

And finally a dessert…  I made a Zabaglione which is a light Italian custard – more like a sauce really.  It is decadent and amazing and after all your cooking and entertaining, a well deserved treat!! Before I give you this final recipe, I also recommend checking out my pumpkin pie and other recipes from this post for more holiday food ideas.  Another festive dessert idea is my Berry Cobbler, which also works well with sliced apples. Now, on to the Zabaglione…

Brandy Zabaglione

6 egg yolks

1/2 teaspoon lemon zest (finely grated lemon peel)

A sprinkle of cinnamon

2 tablespoons of brandy

1/3 cup water

1 mashed banana

Fresh blueberries

Honey

Fill a small sauce pan half way with water.  Bring to a boil and then turn heat down so that the water is just simmering.  In a metal mixing bowl, add the egg yolks, lemon zest, sprinkle of cinnamon, brandy, and water.  Place the bowl on top of the sauce pan with simmering water.  Make sure you bowl is big enough that it does not rest down into the sauce pan and touch the water but that only the steam from the water is heating the bowl.  Using a hand held mixer, beat the egg yolk mixture on low for 10 minutes.  The mixture will become pale and frothy and triple in size.  When it’s finished, it will be a foamy, creamy, very thin custard – not thick at all.  Remove immediately from heat after 10 minutes of mixing.  In a martini glass, spoon in a couple small spoonfuls of mashed banana and top with a few blueberries. Spoon in some of the Zabaglione and drizzle on a bit of honey.  Add a few more blueberries, another layer of the Zabaglione, a few more blueberries, and another drizzle of honey.  Sprinkle with cinnamon and serve while it’s still warm.  TO DIE FOR!!

Brandy Zabaglione

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Recipes for the season is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License

6 bacon strips

1 diced red bell pepper

1 diced medium red onion

2 big handfuls of fresh spinach

6-8 scrambled eggs

olive oil

In a large saute pan, saute bacon and veggies in olive oil until bacon is crisp and veggies are tender.   Spread bacon and veggie mixture evenly over the bottom of the pan.  Turn up the heat until the layer is sizzling hot and then pour the eggs evenly over the mixture.  Turn heat down to low and cover for 8-10 minutes or until the eggs are cooked through.  Slice like a pie and serve!

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Happy Halloween! is a post from Everyday Paleo - licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License