Thursday, September 30, 2010

My Favorite Egg Dish

I am a huge fan of scr-omelets. They are basically eggs scrambled with all the fillings of an omelet mixed in and cooked together. This is the general list of ingredients, although it varies from time to time depending on what I have on hand.

Serves 2

1 T organic extra virgin coconut oil, olive oil or butter
1/2 cup of fried sausage crumbles 
3-4 green onions, chopped with tops
1/4 red pepper, chopped fine
4 baby bella mushrooms, chopped
1/2 -3/4 cup chopped yellow summer squash OR grated zucchini
1 slice tomato

4 whole pasture raised eggs
1/4 cup shredded cheese (my favorite is havarti...)

Heat oil in a medium skillet until hot. Add all the veggies except the tomato. (I have even added green peas!) When the onion and pepper are soft, whisk the eggs and cheese into the veggie mix and cook until the eggs are cooked through, stirring fairly often.

Wednesday, September 29, 2010

Coconut Treat

These are a great sweet treat for programs that limit sugar intake.

1 T Coconut oil
2 t ground flax seeds
1 T finely chopped walnuts
1 T finely shredded unsweetened coconut
2-3 drops liquid stevia (any flavor)
1/4 t vanilla
1/8 t cinnamon
dash sea salt
dash nutmeg

Mix all ingredients together and chill till coconut oil hardens. You can shape into a flat "cookie" or just eat like dry cereal. Makes one serving.

Spaghetti Squash Dinner

No gluten means no pasta. Good thing there is spaghetti squash to fill in! Here is a new recipe I concocted last night--very tasty, filling, and healthy!

Prepare squash: pierce one end of a small spaghetti squash with a sharp knife. Bake at 375 degrees (I placed it in a loaf pan, but any shallow pan would work) for about 1 hour. Test with a knife to see if it is tender.

While the squash is cooking, prepare the sauce.

1 lb. ground bison
1-3 cloves of garlic
1/2 cup chopped onion
1/4 cup chopped green pepper
1 cup grated zucchini
4-5 chopped fresh mushrooms
1 T olive oil

Brown the meat mixed with the veggies in oil, and add seasonings to taste. (Kosher salt, Italian seasoning, basil, oregano, bay leaf etc.)

Add 1 small (4 oz) jar organic tomato paste and 2 cups distilled water. (the jar is the only way I have ever liked tomato paste as it does not have a tinny flavor to it. If you can find it you will be really pleased with the results.) Stir until well mixed, reduce heat to simmer until the squash is done. The longer it simmers the better the flavor. You can add a little more water if you prefer a runnier sauce, but taste to see if it needs more salt.

When the squash is done, carefully remove it from the pan to a cutting board and slice off the stem end. Cut in half length wise and scoop out the seeds with a spoon; discard seeds. Using a fork, scrape the meat of the squash away from the peeling and place into a bowl. Add a little butter and salt. Serve the sauce over the squash. (serves 4)