Eat it! – Sauteed Garlic Spinach

Eric : March 12, 2014 6:00 pm : Meals and Recipes

This is a favorite side dish in my house, and a great way to get in more dark leafy greens. The recipe calls for spinach, but this technique works well with pretty much any dark leafy green. Kale, beet greens, chard… nothing is really off the table.

 

Ingredients

  • 1 can (or large bunch if fresh) of spinach
  • 1-2 cloves of garlic
  • 1 Tbsp Butter from Grass Fed Cows 
  • Your favorite cheese (optional, shredded or crumbled)

 

Directions

  1. If you used fresh spinach, steam until limp and slightly darkened, if not, just go to step 2
  2. Drain and squeeze as much water as possible out of your spinach
  3. Heat a small to medium sized frying pan to medium heat
  4. Melt the butter in the pan and add the spinach to the butter, stirring to break up any clups and to make sure it doesn’t stick or burn
  5. Fry until the spinach is warmed through
  6. Roughly chop and add the garlic to the spinach
  7. Stir and fry until you can smell the garlic
  8. Plate and serve warm. If you choose to add cheese, stir a small amount in at this step.

 

Suggestions/Comments

  • Serving size for the nutrition facts below is without cheese and a 2 person serving size, but there is nothing wrong with eating this entire thing. It’s delicious.

 

 SauteedGarlicSpinach

 

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Eat it! Spinach, Mushroom, and Goat Cheese Omelette Recipe

Eric : July 12, 2013 6:00 pm : Meals and Recipes

There are a million ways to make an omelette and its one of the more diverse ways to get some calories and vegetables into your morning routine. This is, by no means, a revolutionary omelette, but its one of my favorite combinations. Enjoy!

If you’re struggling getting it right, check out this video.

 

 

Ingredients

  • 3 large eggs (try for pastured/free range/local if you can!)
  • 2 Small Crimini or White Button Mushrooms
  • 1 Tbsp Butter from Grass Fed Cows 
  • 1/2 Handful of Fresh spinach
  • 1oz soft goat cheese

 

Directions

  1. Chop spinach into small slices (or use baby spinach if you’d like)
  2. Slice mushrooms
  3. Preheat pan to medium heat (non-stick if available)
  4. In a non-reactive bowl, whisk eggs and mix in the spinach
  5. Melt butter in the pan and coat evenly
  6. Pour egg mixture into pan
  7. Once the eggs begin to set, stir gently
  8. Add the goat cheese (spread out) and mushrooms
  9. Once the eggs have almost set through, but before there is any browning, fold the omelette and serve warm

 

Suggestions/Comments

  • Serving size is the entire recipe
  • If you’re using a stainless steel pan that is not non stick, gently tap the pan on the stove top or a cutting board to help release the omelette if it seems stuck.

 


SpinachMushroomGoatCheeseOmelette

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Eat it! – Primal Egg Bake Recipe

Eric : July 9, 2013 9:40 pm : Meals and Recipes

This is an easy go-to breakfast that lasts one person about 3 days. Combine this with some fruit or more protein for an excellent meal that will keep you full until lunch!

Ingredients

  • 9 large eggs (try for pastured/free range/local if you can!)
  • 1Tbsp Coconut Oil
  • 4 slices of your favorite bacon (or roughly 4oz worth)
  • 1 medium sweet pepper
  • 1 medium carrot
  • 1 Tbsp of coconut flour (I use Bob’s Red Mill Organic Coconut Flour)
  • 4 stalks of green onion tops
  • 1/4 Cheddar Cheese (Replace this with a bit of goat cheese or leave it out if you have dairy issues)

 

Directions

  1. Preheat Oven to 350 degrees
  2. Whisk all 9 eggs together
  3. Chop Vegetables into small but equal sizes
  4. Chop raw bacon into small pieces
  5. Slice green onions
  6. Mix all vegetables in with the eggs, add the coconut flour and stir in thoroughly. (The coconut flour can be omitted, but it makes the egg bake lighter and fluffier.)
  7. Grease a 9×11 baking dish with the coconut oil
  8. Pour the mixture into the baking dish (non reactive, glass or ceramic is what I prefer)
  9. Bake at 350 degrees until firm/done, 30-35 minutes approximately.

 

Suggestions/Comments

  • Serving size is 1/3 the entire recipe, or 255 grams (roughly 9oz)
  • You can pre-fry the bacon to give it a slightly crispier texture.
  • I eat this cold for breakfast. I imagine you could reheat it and an oven or toaster oven would probably the best method for taste.
  • Season egg dishes before you eat rather than while you bake.
  • The nutrition info posted below is with the cheese included. The macronutrient breakdown without cheese is as follows
    • Calories: 333
    • Protein: 22g
    • Fat: 23g
    • Carbohydrates: 7.66g

 


PrimalEggBakeNutritionPanel

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