Category Archives: Paleo

Scrambled Eggs and Vegetables

I love eating a home-cooked breakfast.  My husband and I haven’t had cereal in over a year and a half and we have not missed it one bit.  I make a homemade granola recipe for days when I’m too busy to cook breakfast in the morning but most of the time, I will cook up something delicious.

This dish is something that I just came up with in an attempt to eat a healthier diet.  I don’t have any exact measurements as this is something you can easily adjust to your liking.

Step 1: Cook your bacon in the oven.  My oven runs a little hotter so I heat my bacon at 350 degrees for 17 minutes or until nice and crispy.  You can do this directly on a cookie sheet but for easier clean up use foil.

Step 2: Chop up your veggies into bite size pieces

In the above picture, I used a green bell pepper, yellow squash, and zucchini.  YUM!

Step 3: When the bacon has about 10 minutes left in the oven, start heating a skillet over medium heat.  I like to use my iron skillet to cook this meal.  And yes, I am easily able to cook eggs in my skillet with an easy clean up.  But it took a few months of seasoning before I was able to do this.  After it was properly seasoned, it was better than a non-stick skillet.  I will do a separate post talking about using an iron skillet.

Step 4: Crack your eggs in a bowl and stir with a fork or whisk.  You can also add salt and pepper at this time, but I do this on my skillet because it helps season the skillet.

Step 5: With about 4 minutes left for the bacon, melt about a tablespoon of coconut oil, butter, or bacon grease in the skillet.

Step 6: Add salt and pepper to your skillet if you are using an iron skillet. Add chopped vegetables and cook for about a minute or two.

Step 7: Add the eggs to the vegetable mixture and scramble.  Serve with bacon, fruit, or toast.

Ingredients needed (if cooking for 2):

4 eggs

1 bell pepper (I only used part of the pepper)

1 zucchini (I only used part of it)

1 yellow squash (I only used part of it)

Salt and pepper

coconut oil, bacon grease, or butter

If you give this meal a try, I hope that you enjoy it and let me know what you think.




Paleo: Chicken & Veggie Packets

It has been a crazy busy week – wow! On Tuesday, I had a job interview, and on Wednesday I started my first day of work.  I’m no longer a full-time homemaker. Now I’m a homemaker and a working gal. I also decided to start the Paleo diet on Wednesday – I’m not sure how smart it is to start a new lifestyle change on the same week you start working, but so far it has been totally worth the extra effort.  I’ll talk more about why I’m doing this later, but for now, I’d like to share with you a simple and delicious Paleo dinner.

For this recipe you will need the following:

  • 1 lb of boneless, skinless chicken breasts
  • 1 red bell pepper
  • baby carrots
  • sliced mushrooms
  • 1 sweet yellow onion
  • salt
  • pepper
  • thyme
  • aluminum foil (4 squares)
  • a mallet (to pound the chicken)

Step 1: Pre-heat oven to 375 degrees. Flatten 4 chicken breasts using a mallet to 1/2 inch thickness

Step 2: Season both sides of chicken with salt and pepper and just a little bit of thyme.

Step 3: Chop onion and pepper (fajita-style) and place on top of chicken

Step 4: Throw on sliced mushrooms and baby carrots and add more salt, pepper, and thyme over everything.

Step 5: Wrap the foil and place on baking sheet to cook for 20 minutes or until juices run clear and the chicken is cooked through

Step 6: You can also throw this all together and save in the refrigerator for a few hours if need be.  I did this for my husband so that he could have a freshly cooked meal instead of leftovers. (He doesn’t get off of work until late and now that I have to be up early for work, I have to go to bed way before he gets home.)

Step 7: ENJOY!

I hope that you enjoy and if you are also doing a Paleo diet, leave me a comment and let me know why you are doing it.



Original recipe source here.

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