Tag Archive | eggs

Finally…The Fat Burning Chef is here!

The Fat Burning Chef is here!

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A compilation of recipe from over 20 amazing food bloggers, this is probably the juiciest and most enticing cookbook I’ve read. I am floored by the mouthwatering recipes available inside of it’s pages! And completely honored to be among these amazing cooks.

RIGHT NOW it is on sale or $20 off the original price, and if you purchase it you will have a chance to win some awesome stuff! Abel is giving away…

1. Free Ipad!

2. $100 amazon gift card

That is for this week ONLY!

The reason I am so excited about this cookbook is because paleo WORKS! You can look great eating amazing dishes. I mean hey…it works for me:

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Cutting out gluten, dairy, and CRAP took me from bloated belly to…well…something much better than that! I hope that this e-cookbook with it’s assortment of recipes will help you do the same thing! If nothing else, the variety will keep you from ever getting bored. Seriously.

Just in case you were wondering, my pinterest board Fat Burning Chef Contributors has a link to everyone involved!

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Pretty great, huh?

I feel like I should tell you a bit about some of the recipes as well. They are GREAT! SO many options, seriously. It’s broken down into the following categories:

  • Decadent Desserts
  • Beef Entrees
  • Pork Entrees
  • Poultry Entrees
  • Seafood Entrees
  • Breakfast
  • Sides & Snacks
  • Appetizers
  • Soups
  • and Stocking The Kitchen bonus section!

Here are a few pictures of some of my favorites, I can’t wait to make EVERYTHING!

Coconut cream balls3Mint chocolate chip fudge brownies

walnutsCookie dough truffles

Oh wait…there is tons of savory stuff as well:

PaleoMeatloafZucc meatboats Sweet potato medallions

Buffalo ranch chicken meatballsBacon wrapped meatballs1

And of course…you might be wondering about how it’s all laid out:

lay 2

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Pretty spiffy, huh?

I contributed a few recipes. Broccoli chicken soup, Zucchini Meat boats with sweet potato medallions, and Coconut Cream Balls. I think they all turned out killer, so if you make them please let me know what you think as well!

There are also five bonuses up for grabs when you buy it now:

1. Free video coaching session with Abel James
2. Exclusive eBook Interview with Tim Ferriss, Author of the 4-Hour Chef
3. “Eating In” Gluten-Free Cookbook by Alyson Bridge
4. The Primal Rockstars eBook
5. Interview with George Bryant and Abel James on “The Fat-Burning Man Show

So it winds up being a pretty amazing deal! If you want to check it out and buy it now, just click below!

Remember, you can cook amazing foods and still feel great inside and out. You can feel better than you ever have before! So please, check it out! And as always,

Enjoy.

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Spicy Egg stuffed Tomatoes

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This may sound obvious, but social media is a very wonderful thing. Between facebook, twitter, and instagram I have made a lot of online friends! I love interacting with likeminded people and being inspired by them. One of the awesome people I have ‘met’ is @ashatude on twitter! Shout out to Ashley :) She tweeted me a photo of this delicious breakfast and I had to take a crack at it myself! Of course I never bothered to actually read the recipe until after I was done cooking…I have an odd way of doing things. Mostly I was just to lazy to dig it up in my twitter, I won’t lie to you.

In the end, it turned out I did tweak it a bit by separating the yolks and adding hot sauce to the egg whites. You gotta have hot sauce! I just plopped the yolk right back on top after and voila. Delicious spicy eggs stuffed inside of tomatoes and cooked to perfection. It really doesn’t get much better, except for when you eat is alongside rose hip kombucha and snow peas! Snow peas are my favorite thing. They are so delicious it’s crazy!

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Ingredients
1 Large Tomato
2 eggs
1/2 tsp hot sauce (I use frank’s original…no creepy ingredients!)
sprinkle of organic garlic powder

1. Preheat oven to 375 degrees. Cut the tomato in half and scoop out the middle. You can throw it out or be cool like me and eat it. Place the tomato cups in a greased muffin tin for stability.

2. Crack the eggs into a small dish and separate the yolks out into another. whisk the hot sauce into the whites, and pour them into the tomato cups.

3. Slide the yolks back on top of the tomato and egg white cup. I use my hands, just be careful! Sprinkle with garlic powder and bake for 25 minutes.

4. Remove from oven and serve with whatever you fancy!

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PRO TIP: Ever bake eggs and have them cake onto the container in which you baked them? When washing, sprinkle and scrub with baking soda and then pour a bit of water into it and let it soak. The baking soda does an awesome job of de-sticking the egg, much more than soap can accomplish! Don’t ruin your pans any longer!

Simple & Elegant Breakfast

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Garlic and Kelp Zucchini fried in duck fat, pan cooked cherry tomatoes, and 2 perfect over easy eggs. That is my idea of a beautiful and delicious breakfast. If only I had some bacon in there it would have probably been out of this world!

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This is something simple that you might not think of right away. A really good substitute on the 21DSD for hash browns made out of sweet potatoes with your breakfast. The best part is it takes under 15 minutes for this whole beautiful plate to be ready!

Kelp and Garlic Zucchini

1 small zucchini, sliced with a mandolin or very thinly
1/2 tsp. kelp flakes
1/2 tsp. organic garlic powder
1 tbsp. duck fat for frying

Combine in a frying pan over medium heat and stir regularly for 5 minutes. voila. that simple!

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For the tomatoes: simply put them in the pan alongside your two eggs, in a small amount of duck fat for frying. They are so incredibly amazing! and so simple. This is really something you have no excuse to try! Unless you can’t eat these foods of course.

Tomato & Pork Egg Drop Soup

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Lately I have been becoming more and more fascinated with Asian Cuisine. I’m not talking about sweet and sour pork and chicken balls either, guys. I’m talking authentic cuisine from the other side of the world. One of my favourite things right now is pho. Broth, beef, rice noodles, bean sprouts and TONS of flavour. Mmmm! I find that these types of Asian soups just have so many different flavours that somehow come together to make magic happen. I love the tastes, the ease, the health benefits, and of course the fact that my boyfriend is begging me to make more soups like this helps too! I always like to appease the non paleo palettes as much as possible.

Admittedly, I’m pretty inexperienced as far as these things go. I was not raised on different kinds of Asian soups. I was raised on chicken balls, general tso’s and chicken guy ding. I don’t think I even tried wonton soup until I was in my teenage years! But, I am eager to learn, and eager to try new flavours! That is the best part of it. I will be researching much more about this type of cuisine in future, so if you enjoy this type of recipe please, stick around!

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The first time I ever heard of egg drop soup was not at a restaurant. It was actually on an episode of the paleo view. Stacy mentioned that she makes her kids egg drop soup for breakfast a lot. That got the wheels turning in my brain, although I couldn’t find an actual recipe for it! So I searched out for the authentic version.

The recipe I’m sharing with you today is my version of this authentic soup. [Tomato Egg Drop Soup.] It features ground pork, tomato, egg, cilantro, green onion and ginger. This soup will make your taste buds SING, I promise you that! My boyfriend tasted it and said “OMG! You need to make stuff like this more often!!!” That, my friends, is a good sign!

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Tomato & Pork Egg Drop Soup
serves: 8 time:

Ingredients
1 tbsp. coconut oil
2/3lb – 1lb ground pork
1 small white onion, chopped
1 28oz can diced organic tomatoes
10 cups of water
1 tsp. ground ginger
1 tsp. sambal oelek (use nomnompaleo’s homemade sriracha if you are not comfortable with sambal oelek, it is a chilli sauce)
3 eggs, lightly beaten
2 – 3 tbsp. chopped cilantro (FRESH!)
4 tbsp. green onion, chopped

Instructions

  1. Melt coconut oil in a large soup pot over medium heat. Add ground pork in and break up into small pieces while stirring. Cook until almost brown, and then add in the chopped onion. Continue cooking until onion had turned translucent, about 5 minutes.
  2. Add diced tomatoes and cover. Cook until tomato is soft and broken down, about 10 minutes, stirring occasionally.
  3. Add water, sambal oelek, and ginger. Bring heat up to high and let simmer for 15 minutes, skimming any foam that rises to the top.
  4. Turn off the heat. Pour the egg into the boiling soup and then stir to break up into small egg fragments. Top with cilantro and green onion.

This post is linked up at Butter Believer’s Sunday School!

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