eggs benedict fit for a paleo

I love eggs. Anyone who sees me eat, claims they’ve never seen anyone eat so many eggs. No they are not exaggerating. And yes I feel it is okay. I am a paleo eater for one, and two I don’t believe in the bad rep eggs have gotten over the years. I enjoy them, they are very nutritious (hello protein!) and are filling. You’ve got to pick your battles right? I’ll give up grains, but I won’t give up eggs!

Anywho, thank god for me E loves eggs too. I’m not sure if our relationship would have lastest this long had he not been an egg eater. The very thought of dating an egg hater just made me cringe. That said, however, all things egg doesn’t necessarily mean all things healthy. E loves Eggs Benedict… me not so much. And I don’t exactly love him indulging in it all the time. That sh!t ain’t good for you!

So, upon E’s request I made a batch of my non-paleo, I know! Shame on me… Whole Wheat English Muffins last night, and it sparked the idea to treat E to Eggs Benedict! But I wasn’t about to separate a thousand and ten eggs (traditional Hollandaise sauce = a million egg yolks), or serve E a pound of butter… so off experimenting I went!

On a side note, check out these bad boys! Probably the best batch I’ve made yet! I was able to get 16 muffins out of the dough!

Now on to the good stuff right? Allow me to introduce you to the “perfect portion” of Hollandaise sauce. There were no left overs to deal with, no jars to dirty. It was just enough to cover those two cute like poached eggs!

The colour looked right. That was a bonus, and E said it tasted great! Wahoo! for me. He was none the wiser, and I was that much happier. Another successful paleo overhaul!

Ingredients

  • 1 egg yolk (seperated from the white)
  • 1/8 cup of coconut oil, melted
  •  1 1/4  t. lemon juice
  • pinch of sea salt & pepper

Directions

Whisk ingredients together over low heat. Allow to remain over heat until thickened to desire consistency. If the sauce gets to thick add water by the tablespoon until the perfect consistency is reached!

It’s not the best picture, but I did well to even get one before E devoured it! Haha!

curried sweet potato bowl

Allo! What beautiful weather out today! Ontario reached record breaking temperatures yesterday.. something like 34.8C I believe. And unfortunately it felt the same inside as outside… yah, no air conditioning.

Anywho, the other day I was taking inventory of my spice rack. Oh how I love my spice rack, and realized that I had yet to even open the jar or curry that came with it. I’ll admit, neither Eric or I have ever had curry. The very colour of it is enough to make me cringe. Sad I know right. Apparently there is a whole world I’m missing out on.

You’re supposed to do something every day that scares you right? Or at least that’s what I’ve read. So, I decided to make a curried dish. Yah, I did it. I opened up that jar of curry and poured it on. Did I like it? Well I can’t say that I will be running back for more. Neither will E. But I can officially say I’ve tried curry. So there!

Ingredients

  • 1 T coconut oil (or butter, or other oil)
  • 1 cup sweet potato, peeled and diced
  • 1/2 cup red pepper, diced
  • 1/4 cup of onions, diced (I used white and green onions)
  • 2 t. curry powder
  • 1/4 t. sea salt
  • 1 egg
  • 2 t. almond flour (or other flour)
  • 1/2 cup canned coconut milk (or yogurt)

Directions

  1. Preheat oven to 350F.
  2. Semi cook the sweet potatoes in a pot of boiling water. Cook until cooked “al dente”.
  3. Meanwhile, melt coconut oil in a skillet over medium heat. Add in drained sweet potatoes, red pepper and onions.
  4. Cover and cook for 5-6 minutes, stirring occasionally until sweet potatoes are fully cooked. Stir in curry powder and salt. Remove from heat, and allow to cool slightly.
  5. Meanwhile, beat egg and flour together until smooth. Add in coconut milk (or yogurt). Stir in the cooled sweet potato mixture.
  6. Place in a oven safe dish (or in a tortilla bowl like I did) and bake for 12 to 15 minutes. 

And there you have it. Sweet potato curry bowls. These would make super delicious appetizers if you served them in mini wonton wrappers!