Wednesday, September 29, 2010

Omelet Muffins

From Marks Daily Apple

Make your breakfast portable

* 6 eggs
* 1/4 – 1/2 cup cooked meat, cut or crumbled into small pieces
* 1/2 cup diced vegetables
* 1/4 tsp salt
* 1/8 tsp ground pepper
* 1/8 cup mayonnaise
* 1/8 cup water
* Optional Ingredient Idea: Make a Mexican Omelet Muffin by adding 1/4 cup shredded cheese, onions, and lightly drained salsa to the eggs.


Preheat oven to 350 degrees. Generously grease 6 muffin tins with butter or coconut oil or for easier removal line with paper baking cups. The baking cups also help the muffins hold their shape.

In a bowl, beat the eggs. Add meat, vegetables, salt, ground pepper, and any other ingredients and stir to combine.

Bake for 18-20 minutes until a knife inserted into the center of an muffin/omelet comes out almost clean. The omelets will continue to cook for a minute or two after removed from the oven. Remove the omelets from the muffin cups and serve, or cool completely and store for another day.

Saturday, September 18, 2010

Chocolate Chicken

Thank you! CrossFit LA Sweet Cheeks Food Blog

1/2 kg chicken breasts
salt and pepper to taste
1 tablespoon oregano
1/2 cup vegetable broth
1/4 cup balsamic vinegar
1 ounce dark chocolate
Fresh chives, chopped

Pour vegetable broth in a medium sized skillet and bring to a simmer. As the broth simmers, rub the salt, pepper and oregano into the chicken breasts. Add the chicken to the skillet, cover and reduce heat to a simmer. Cook until the chicken is done, 8-15 minutes depending upon the thickness of your chicken.

As the chicken simmers, pour the balsamic vinegar in a small pan and cook over medium high heat. Stir constantly. You want to cook the balsamic until it is bubbly and just very slightly thickened. This takes about 5-7 minutes. Then turn off the heat and add the chocolate, stirring everything together until the chocolate is melted.

Once the chicken has finished cooking, remove from the skillet and set aside. Add the balsamic chocolate to the skillet. Turn up the heat to high, mix everything together and continue cooking until the sauce bubbles, about 2 minutes. Add salt and pepper to taste. Pour over chicken.

Slow Cook Chicken and Cabbage


1/2 Cabbage shredded red & green & 3 carrots diced
1 apple diced (I used green/granny smith)
1/4 cup raisins
1kg boneless chicken
Apple Cider vinegar


I don't like to measure, so I made up the amounts. I add as much cabbage as the crock will hold. Chop cabbage, dice carrots and apples and put them in the crock pot, toss some raisins in. Spread the chicken out on top, and poured in about 2 Tbs of apple cider vinegar.

Cooked on Low for 6 hours, mix it up and serve in a bowl. Feel free to experiment and add your fav spices.

Friday, September 10, 2010

Meat Bikini

Please cook before eating.

Friday, September 3, 2010

Slow Cooked Pollo Con Salsa Roja

From Everyday Paleo

3 lbs boneless skinless organic free range chicken thighs
1 yellow onion sliced
7 celery stalks diced
2 cups baby carrots
28 oz can of El Pato Salsa Para Enchiladas (or good organic salsa)
Juice from 1 lemon
4 cloves of garlic minced
1 bunch of cilantro chopped
2 avocados diced

In the bottom of your slow cooker, layer the carrots, celery, and onions and top with the minced garlic. On top of the veggies layer your chicken, squeeze the lemon juice over the chicken, and pour the entire contents of the El Pato sauce on top. Cook on low all day (6-8 hours). Serve topped with the diced avocado and cilantro.

I also made baked summer squash. I cut the zucchinis into large chunks, placed them in a glass backing dish and drizzled the squash with this mornings bacon grease and seasoned with plenty of garlic powder, dried oregano, and black pepper. Bake at 450 for 25-30 minutes.