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Sweet Potato and Parsnips Fritters with Bacon and Green Onions

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I invited my friends Clint and Shay over to my house for dinner a couple of weeks ago.  I met them several months ago at my local CrossFit Gym, CrossFit 405. Shay is a regular at the gym and Clint is one of the coaches on staff.  They had never been to my house for a meal before, so my goal was to make a lasting first impression.   And I did make a lasting impression that evening, but not for the reason you may think……

As it turns out my A/C stopped working that weekend, leaving my house at a sweltering 90 degrees.  I had called the utility company earlier that weekend, and they walked me through adjusting my thermostat to the right setting.  Thinking I had fixed the problem, I eagerly waited for the house to become cooler.  As it turns out, the A/C wasn’t even hooked up to the thermostat, and the problem was still glaringly apparent as I meal prepped for the week and made dinner for my guests. With my kitchen blistering hot from my all day cooking fest, and no air circulation in my house, my house was like a sauna by the time my friends had arrived.

Clint and Shay were really good sports about the entire evening, and we made do with a picnic style meal in my living room (the coolest room in my house).

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Dinner was somewhat bearable thanks to the mini fan they brought with them, but suffice to say they didn’t stay to long 😉 Wanting to make it up to them, I invited them over the next week for another meal.  With the luxury of a working A/C, we were able to have a much better evening.  Even better, these sweet potato and parsnip fritters were the star of the show!

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Clint and Shay loved the taste and texture of these fritters, reminding them somewhat of hash browns.  Plus I added bacon and cheese (optional) to the recipe, so how could it be anything but amazing?

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I’ve been working several months to get this recipe just the way I want it, so I’m very excited that I have the opportunity to finally share it with you guys.  Enjoy!

Sweet Potato and Parsnip Fritters with Bacon and Green Onions


Ingredients:

  • 2 cups sweet potatoes, peeled and shredded
  • 2 cups parsnips, peeled and shredded
  • 1/2 cup shredded Parmesan cheese (optional)
  • 3 eggs, slightly beaten
  • 4 slices bacon, fried and broken into crumbs
  • 1/3 cup tapioca flour
  • 4-6 tablespoons cooking fat for frying (i.e. bacon, lard, tallow, avocado oil, coconut oil, butter, etc.)
  • 4 scallions, thinly sliced
  • 2 teaspoons minced garlic (approximately 4 large cloves)
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground black pepper

Instructions:

  1. Add all of the ingredients into a large bowl, and stir until fully incorporated.
  2. Line a large baking tray with paper towels.
  3. Add 2 tablespoons cooking fat to a large skillet and place the skillet over medium heat.
  4. Once the cooking fat has heated, place heaping scoops of the vegetable mixture (approximately 1/4 cup for each scoop) into the skillet.  Flatten the vegetable mixture down with a fork into rounds making sure that the ingredients are evenly distributed and that the fritters in the pan are not crowded.  Cook the fritters for 3 to 4 minutes on one side until browned.  Once browned, flip the fritters over and cook another 3-4 minutes.
  5. Once the fritters have cooked, remove them from the skillet and place on the paper towels to drain.  Repeat this process with the remaining vegetable mixture, using additional cooking fat as necessary to cook the fritters.


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Roasted Chicken in a Bundt Pan

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Have you ever decided to spend just a couple of minutes on instagram before bed, and then somehow you are led down a rabbit hole of pictures and then realized it’s been 45 minutes and you’re staring at some weird pictures from a friend of a friend, and wonder what in the heck your friends are into?  And it’s way past your bedtime?  And you can’t unseen what you’ve just seen?  Darn you instagram, darn you!  Okay, I digress.  Anyways, if you’ve never experienced that, you’ve got much more self-control than I, and I applaud you for your efforts.  By the way, I’m working on weaning myself off of social media, especially before I start winding down in the evening and getting ready to go to sleep.  However, as a blogger, amateur photographer and social media coordinator for my gym, it’s proving to be somewhat difficult.

In addition to following my friends, fellow food bloggers, CrossFit related pages, manbunmonday (just look it up, trust me ladies you’ll thank me), and fashion, I also follow some more mainstream instagram pages like Food and Wine.  I love their pictures and short cooking video tips.  One of their more recent videos was a tutorial on how to roast chicken in a bundt pan.  After watching the video, I wondered how I had never heard of this cooking technique before.  I immediately set out to try it, and discovered that it’s a total game changer.  Now I’m excited to share this method for roasting chicken with you.

I’m sure some of you are wondering what could possibly be a benefit to roasting chicken in a tool meant for baking angel food cake?  Well, I’m here to rock your world.  Okay, may not exactly rock your world, but at least offset your center of balance with a slight breeze.

Roasting chicken in a bundt pan allows the skin to get crispy on all sides, leaving you with a crispy flaky skin on the outside and moist and tender meat on the inside.  Adding vegetables to the bundt pan makes this a one pot meal that’s easy to prep and cook.

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This chicken has gotten rave reviews, and people are pleasantly surprised by the text and flavor.  I’d love for you guys to try it out.  It may be become your new favorite way of roasting chicken.  I’d love to hear your experience in using this technique.  Please leave your results in the comments below!

Roasted Chicken in a Bundt Pan


Ingredients:

  • 3 1/2 – 4 pound whole chicken, neck and giblets removed
  • 1 – 1 1/2 pounds new potatoes, quartered
  • 1/2 large onion, roughly chopped
  • 1 lemon
  • 3 tablespoons cooking fat (i.e., olive oil, avocado oil, coconut oil)
  • 2 1/2 teaspoons minced garlic (approximately 5 cloves)
  • 2 teaspoons salt
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)

Instructions:

  1. Rinse chicken and pat dry with paper towels.
  2. Place the chicken on a paper lined plate and allow the chicken to come to room temperature, approximately 1 hour (this helps the chicken to cook evenly, and also helps the skin get even more crispy).
  3. 15 minutes before the chicken is ready, preheat the oven to 425 degrees.
  4. In a small bowl, mix together the thyme, oregano, basil, black pepper, paprika, cumin, cayenne pepper (if using), 1 1/2 teaspoon of salt (reserving 1/2 teaspoon salt), 3/4 teaspoon black pepper (reserving 1/4 teaspoon black pepper) minced garlic and cooking fat to form a smooth paste.
  5. In a medium size bowl add the quartered new potatoes and the roughly chopped onion.  Add 1 tablespoon of cooking fat, the remaining 1/2 teaspoon of salt and remaining 1/4 teaspoon of black pepper to the bowl and toss the vegetables to coat.
  6. Rub the spice paste all over the front and back of the chicken and underneath the skin as well, making sure that the entire chicken is fully coated.
  7. Cut the lemon in half and place the halves into the bird cavity.
  8. Place a bundt pan next to the chicken.  Take a sheet of foil, fold it in half, and cover the hole in the center of the bundt pan with the foil so that the juices from the bird don’t drip through the hole while the chicken is roasting in the oven.
  9. Here is where you have two options.  If you have a larger bundt pan, evenly distribute the vegetables in the bottom of the bundt pan.  Then place the chicken on top in the center of the bundt pan, making sure that the foil covering the center stays in place.  If you have a smaller bundt pan, place the chicken over the center of the bundt pan, with the chicken cavity over the middle piece so that the chicken is anchored.  Then evenly distribute the potatoes and onions around the bird.  Since a smaller bundt pan means a shorter center, you’ll need to place the chicken in the bundt pan before the vegetables or you may have difficulty keeping the bird upright.
  10. Place the bundt pan with the chicken in the oven, and roast for 75-90 minutes until the chicken is done (the chicken is done when the breast reaches and internal temperature of about 165 degrees  and the thighs reach an internal temperature of about 180 degrees).
  11. Remove chicken from oven and let rest for several minutes before cutting into it.  Serve the roasted chicken with the potatoes and onions.


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Paleo f(x) 2015 – recap

I had a blast at Paleo f(x) 2015, held this year in Austin at the Palmer Events Center April 24-26.  This was my third year attending the conference, and every year the conference keeps getting bigger and better.  I was excited to see what new events and talks they would be offering the attendees. This year, the conference actually tripled in size from the previous year, and took up the entire building.  There were tons of who’s who in the Paleo/Primal world.  Big names attending the conference included Mark Sisson, Robb Wolf, Nora Gedgaudas, Kris Kresser and Diane Sanfilippo.

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Me and Mark Sisson!

 I was able to attend a panel with Abel James, Mark Sisson and Robb Wolf, and they talked about some of the things we’ve gotten wrong and some of the things we’ve gotten right within the Paleo/Primal/clean eating movement over the past several years.

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It was refreshing to hear them talk candidly about their thoughts and experiences, and hearing how these Paleo/Primal leaders believe this lifestyle will progress over the next several years. In additions to panel discussions, there were also several cooking demonstrations.  I watched a bone broth soup demonstration with Stacy Toth and Matthew McCarry, the blogging power couple behind Paleo Parents.

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I follow Stacy’s instagram feed, and she regularly posts about the bone broth soup her husband makes her for breakfast.  It was fun and eye opening to hear the behind scenes of how the soup is  made, along with tips and advice more making great broth.

There were several vendors at the conference offering products I hadn’t tried yet.  I feel in love with the almond flour tortillas from Must B Nutty, but by the time I swung by their booth on Sunday, they had completely sold out of their tortillas!  Thankfully you can order them online, but I was disappointed they didn’t have any more available at the conference.

I also purchased several flavors of almond coconut butter from Yo Fresh Naturals.  These coconut/nut butters are out of this world delicious, and I can’t wait to try them with fruit or on pancakes or waffles (I purchased the Chocolate Chip Banana Bread Cashew/Coconut Butter and the White Chocolate Cashew/Coconut Butter).

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One of my favorite Kombucha makers, Kosmic Kombucha, also had a vendor booth at Paleo f(x).  They are a company based out of Austin, and unfortunately their Kombucha hasn’t reached the Oklahoma market quite yet (crossing my fingers it happens soon!).

For those of you who don’t know what Kombucha is, it’s a fermented tea drink with a variety of health benefits.  It’s got a sweet and tangy taste, which flavor and sweetness varies greatly depending on the brand.  Many brands of Kombucha have a somewhat sour and unpleasant aftertaste.  While I may not care about swilling a bottle of medicine with an unpleasant taste, since store bought Kombucha isn’t exactly cheap, I want to enjoy the flavor of my drink while reaping the health benefits. Thankfully, Kosmic Kombucha does not disappoint!

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I purchased several bottles from the vendor at the conference, and also swung by multiple Whole Foods stores in Austin several times for a quick Kosmic Kombucha fix.  On the last day of the conference, I managed to snag a huge bottle of Kombucha, floating away from the conference on a Kosmic Kombucha high!

While waiting to register for the first day of Paleo f(x) 2015, I meet Jess Millsap, the blogger behind Crunchy Hot Mama. We introduced ourselves, struck up a conversation while waiting in line, and ended up hanging out several times throughout the weekend.  She was great to hang out with, with a relaxed and easy going personality, and I think she was (and is) pretty awesome to handle my brand of crazy.  Jess introduced me to two more bloggers,  Emily Butler, an Australian native now living in New York and blogging at the Lazy Paleo and Katy, the blogger behind Katy Health Coach.

Austin has a great food scene, and I was able to check out some really great places.  I had lunch with Jess, Emily and another conference attendee Elida at 24 Dinner:

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A trip to Austin isn’t complete without a trip to Lick, a South Austin ice cream shop that sells amazing ice cream made from local grass-fed dairy and local ingredients.  The ice cream is out of this world, and the long line is totally worth it.

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I also swung by Picnik, Austin’s first Paleo Cafe!  They sell goodies like butter coffees, bone broth, grab-and-go healthy lunches, and gluten-free and grain-free Paleo friendly treats.

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I lived in Austin while attending grad school several years ago, and stayed with several friends who still live there.  I even managed to cook one meal during that weekend for my friend Allen, smashed baby new potatoes, bacon and eggs scrambled with zucchini and onion and topped with Manchego cheese.

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Allen gave the meal raved reviews, and swore up and down he liked his bacon crispy and burnt (I think Allen was pretty hungry, since he hadn’t eaten all morning, but I’m going to take his word on that 😉 ).

I had so much fun at this year’s Paleo f(x), that I have already signed up for Paleo f(x) 2016.  I know it’s going to be bigger and better, and I can’t wait to see what the organizers have in store for attendees.


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Honey, Lime and Garlic Chicken Wings

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Honey. Check. Lime. Check.  Garlic.  Check.  The results; a marinade for chicken wings that results in a sweet and spicy dish with just a hint of heat from the addition of red pepper flakes.

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I went to the grocery store a couple of weeks ago looking for new salad dressings to try out.  Sometimes I get into a food rut, and I wanted to branch out from my usual go to salad dressing of extra virgin olive oil and balsamic vinegar.  Unfortunately, most of the store bought dressing options included ingredients that I don’t consume on a regular basis as part of a Paleo/Primal/clean eating diet, such as soybean and canola oil, soy sauce and cane sugar.  However, several of the ingredients in the salad dressings; specifically honey, sesame oil, and garlic, peaked my interest, and gave me the idea to create a recipe for chicken marinade using those ingredients as part of the marinade recipe. After a couple of tweaks to the recipe and some trial and error, the end result is this delicious recipe for Honey, Lime and Garlic Chicken Wings.  Enjoy!

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Honey, Lime and Garlic Chicken Wings Servings: serves 4-6


Ingredients:

  • 3 pounds of chicken wings
  • 1/4 cup sesame oil
  • 1/4 cup coconut aminos
  • 2 tablespoons honey
  • 1 tablespoon lime juice
  • 1 1/2 teaspoons minced garlic (approximately 3 large cloves)
  • 1 teaspoon dried cilantro
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon red pepper flakes

Instructions:

  1. Place the chicken wings in a large bowl.  Sprinkle sea salt and pepper on the chicken wings, and toss to evenly coat.
  2. Place the chicken wings in a large resealable bag.
  3. Place the remaining ingredients in a medium size bowl, and whisk  thoroughly to combine.
  4. Pour the marinade mixture over the chicken to coat and seal the bag tightly (making sure to remove as much of the air from the bag as possible before sealing).
  5. Refrigerate the marinated chicken for 4-6 hours (can refrigerate overnight).
  6. To cook the chicken, preheat the oven to 400 degrees.
  7. Line a baking sheet with aluminium foil.  Place a cooling rack over the aluminum foil.
  8. Place the chicken wings in a single layer on the cooling rack.
  9. Bake the chicken in the oven for 25 minutes.
  10. After 25 minutes, remove the chicken from the oven, flip over, and place back in the oven.
  11. Continue cooking the chicken wings until wings are cooked through, approximately 25 minutes more.


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White Chocolate, Lemon and Coconut Date Balls

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I created this recipe for White Chocolate, Lemon and Coconut Date Balls out of a strong desire to eat body lotion.  WAIT WHAT????????

Okay, let me back track a little bit, I don’t want you to think I’ve gone completely mad.  One of my co-workers is very passionate about using skincare products that are effective, natural, safe and made with minimal to no chemicals or other harmful toxins.  So passionate in fact, that she supplies high quality soap and hand lotion for employees at my job.  The most recent jar of hand lotion she provided was scented with coconut and lemon.  I really love its light and airy scent.

One day, I was feeling the munchies pretty bad (it was clearly time for a high protein snack, but I digress).  After using the lotion and smelling it on my hands, I thought to myself, this smells good enough to eat!  Thankfully I resisted the urge to consume the body lotion.  I also immediately started brainstorming ways to combine the flavors of coconut and lemon into a tempting treat.

This recipe is an adaptation of my orange and dark chocolate energy balls.  The link to that recipe can be found here.

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For those of you who love coconut, this recipe uses several different kinds of coconut products; shredded coconut, coconut oil and coconut butter,  adding several layers of texture to the overall coconut flavor in the date balls.

The white chocolate and dates add sweetness, and the lemon extract and lemon zest give the date balls a burst of lemony freshness and zing.

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These date balls are perfect to bring to a party.  Your friends will be very happy if you make these to share.  Enjoy!

White Chocolate, Lemon and Coconut Date Balls

Servings: makes 27-30 date balls


Ingredients:

  • 2 cups almonds
  • 15 mejool dates, pitted
  • 1 cup shredded coconut, divided
  • ¾ cup white chocolate chips
  • ½ cup coconut butter
  • 2 tablespoons coconut oil
  • 2 teaspoons pure lemon extract
  • 2 teaspoons vanilla extract
  • Zest from one lemon
  • 1 teaspoon sea salt

Instructions:

  1. Place the almonds in the bowl of a food processor. Pulse almonds in food processor until they form small crumbs. Pour the almonds into a large bowl, and set aside.
  2. Place the mejool dates in the food processor, and puree until smooth.
  3. Add the almond crumbs back into the bowl of the food processor. Reserving ½ cup of shredded coconut, add the remaining ingredients into the bowl of the food processor, and process until the ingredients have fully incorporated, the mixture becomes sticky and you can form the dough into balls.
  4. Line a large baking sheet with parchment paper.
  5. Place a golf size ball of the almond coconut mixture in the palm of your hand, press the dough together and roll into a ball. Once the ball has been rolled, place on the parchment lined baking sheet.
  6. Repeat with the remaining mixture.
  7. Pour ½ cup of shredded coconut onto a large plate. Roll a date ball in the coconut mixture, and place back on the parchment lined baking sheet after it has been coated with the shredded coconut.  Repeat with the remaining date balls until each one has been coated with shredded coconut.
  8. Place the baking sheet with the date balls in the fridge for 20-30 minutes (or in the freezer for 10-15 minutes) to become firm.
  9. After 10-15 minutes, take them out of the fridge (or freezer), serve and enjoy! The remaining date balls should be kept refrigerated or frozen.


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Slow Cooker Chili

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Peanut butter, sugar, beer, pickle juice and chocolate.  What doe these things have in common?  These are some of the things people swear by when making chili.  I was somewhat surprised by the type and variety of ingredients people add to their chili recipes when doing research to create my own slow cooker chili recipe.  In addition to the ingredients mentioned above, I also viewed recipes that called for coffee, masa (made from corn and used as thickener to get chili to desired consistency), cinnamon, corn and siracha sauce.

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Chili is a versatile dish that can be created a variety of ways.  I’ve seen recipes for southwest chicken chili, beef and butternut squash chili, chipotle steak chili, turkey and bean chili, bison chili and vegetarian chili.  No matter what your preference, there is a chili recipe out there to please your taste buds.  As far as chili recipes go, I’m a chili purist; I like to use traditional ingredients found in standard chili recipes (you won’t find pickle juice or siracha sauce in the slow cooker chili recipe) and hold firmly to the belief that there should be no beans in a bowl of chili.  This has less to do with the ongoing discussions within the Paleo/Primal community regarding consumption of legumes as part of a healthy diet.  I’m less concerned with this issue, and more concerned with beans ruining my meaty bowl of goodness.  As Texas chili champ Wick Fowler so eloquently stated, “If you know beans about chili, you know that chili has no beans.”

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No matter what your chili persuasion, I think you’ll love this recipe!  Allowing the ingredients to cook low and slow in the slow cooker results in a thick, smoky, flavorful bowl of chili.  I like to prep this chili on Saturday night, adding all of the ingredients into the slow cooker before heading to bed.  When I wake up the next morning, it is ready (making my Sunday morning meal prep a breeze)!

Enjoy, and please feel free to share in the comments below if you try this recipe!

Are you team beans or team no beans?

Slow Cooker Chili

Servings: serves 6-8


Ingredients:

  • 2 pounds chuck roast, cut into 1/2 inch cubes
  • 1/2 pound bacon, sliced
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell  pepper, diced
  • 28 ounce can diced tomatoes
  • 6 ounce can tomato paste
  • 4.5 ounce can chopped green chilies
  • 2 cups beef broth
  • 8 garlic cloves, minced
  • 1/4 cup chili powder
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 2 teaspoons paprika
  • 2 teaspoons sea salt
  • 1 teaspoon coriander
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper

Instructions:

  1. Pre-heat a large skillet over medium heat.  Add bacon slices to the skillet to cook, flipping once halfway through.  Fry bacon until just crispy.
  2. While the bacon is cooking, line a large plate with paper towels.  Once the bacon is finished cooking, remove skillet from heat and place the bacon slices on the paper lined plate to drain.  Once the bacon has cooled and is safe to handle, crumble the bacon into small pieces.
  3. Pour the excess bacon grease from the skillet into a small bowl, reserving 1 tablespoon of the grease in the skillet.
  4. Place the skillet back on the stove over medium heat.  Warm 1 tablespoon of the reserved bacon grease in the skillet.  Add the diced onion and peppers to the skillet, and sautee for approximately 8-10 minutes until the vegetables have softened.  Once the vegetables have finished cooking, add them to the bowl of the slow cooker.
  5. Place the skillet back on the stove over medium to medium-high heat.  Warm 2 tablespoons of the reserved bacon grease in the skillet.  Add the chuck roast cubes and sear the meat until browned, stirring occasionally to make sure that the chunks don’t stick together while browning.  Once the meat has browned, remove the skillet from the heat and add the meat to the bowl of the slow cooker.
  6. Add the remaining ingredients to the bowl of the slow cooker, and mix until thoroughly combined.
  7. Cover the bowl of the slow cooker with the lid, and cook on low for 10-12 hours.
  8. Once the chili has finished cooking, ladle the chili into serving bowls and top with your favorite chili fixings (i.e. cheddar cheese, cilantro, diced red onion, sour cream, etc.)

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Yellow Squash, Fried Shallot and Bacon Quiche

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Some things are just meant to go together; milk and cookies, chocolate and peanut butter, bacon and well, pretty much everything!  I’ve been wanting to make another quiche recipe for a while.  I just love the way a quiche allows different ingredients to come together in combination with eggs and coconut milk to create unique and incredible flavor combinations.  In my first forage into making a quiche, I created a recipe for Balsamic Vinegar Glazed Caramelized Onion, Bacon and goat Cheese Quiche.  The recipe for it can be found here.  As it turns out, by making this new recipe, I can add another group of foods that are definitely meant to go together, yellow squash, fried shallots and bacon.

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When I first came up with this recipe, I planned on using zucchini as the base of the quiche.  In fact, the first two times I made this quiche, I used zucchini.  However, when I went to the grocery store to buy the ingredients to make the recipe for the third time as part of my recipe development, I learned that the store hadn’t gotten in their daily shipment of vegetables that morning.  In a fit of genius inspiration (and the fact that I didn’t want to go to another grocery store to shop for food), I decided to grab two yellow squash as a substitute for the zucchini.  For most people, yellow squash and zucchini are interchangeable, and there isn’t suppose to be much, if any, type of difference is flavor.  Therefore, I wasn’t to concerned about the swap.  But when I used the yellow squash in the recipe, for some explainable reason, the flavor of the quiche turned out even better.  I’m not sure if  the difference in taste was psychological, or the grocery store had a really good shipment of yellow squash over the past couple of weeks, but the results of this squash swap turned out pretty great, if I do say so myself.  I got third party confirmation of the better taste of this quiche from two of my friends, so my results are obviously steeped in heavy scientific research and are completely legitimate ;).

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This recipe calls for a pre-made pie crust.  My go to recipe for a gluten-free pie crust can be found in Danielle Walker’s Paleo cookbook Against All Grain (one of my favorite cookbooks for amazing Paleo, Primal, gluten-free and grain-free recipes).  There are many Paleo friendly pie crust recipes available.  Check out this almond flour pie crust from Elena’s Pantry, or this recipe for a savory pie crust from the Grain Free Kitchen.

This quiche would be perfect for breakfast or dinner.  I served this quiche alongside pan roasted asparagus, and it made for a scrumptious and filling meal.

Please let me know your results in making this recipe by leaving a comment below.  I really enjoy reading about your experiences in making the recipes I share!

Yellow Squash, Fried Shallot and Bacon Quiche

Servings: serves 6-8


Ingredients:

  • pre-made pie crust
  • 2 medium yellow squash, thinly sliced
  • 7 eggs
  • 1 cup mozzarella cheese (optional)
  • 1/2 cup coconut milk
  • 1/2 cup olive oil
  • 2 shallots, thinly sliced
  • 4 slices bacon
  • 1 tablespoon butter
  • 4 cloves garlic, minced
  • 1 tablespoon Italian seasoning
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper

Instructions:

  1. Heat olive oil in a medium skillet over medium heat.
  2. While the oil is heating, line two plates with power towels.
  3. Once the oil in the skillet is hot, add the shallots and fry for approximately 10-12 minutes, stirring frequently while they cook until the shallots begin to brown.
  4. Once the shallots have browned, remove the skillet from the heat, and scoop the shallots out of the oil on place on one of the paper towel lined plates in order to get rid of the excess oil.  Once the shallots have drained and cooled, crumble them into smaller pieces and set aside.
  5. In a separate large skillet, add 4 slices of bacon.  Place the skillet on the stove, and cook the bacon on medium heat until the bacon is cooked through to desired consistency (I like my bacon cooked just until slightly crispy).  Remove the skillet from the heat, and place the bacon in the second paper towel lined plate in order to drain the bacon grease.  Once the bacon has cooled, crumble the bacon into small pieces and set aside.
  6. Wipe down the large skillet used to fry the bacon, and place the skillet back on the stove over medium-high heat.  Once the skillet has heated, add 1 tablespoon of butter to the skillet and allow the butter to melt.
  7. Add the minced garlic to the skillet, and sauté in the melted butter for 15 to 20 seconds.  Then add the yellow squash to the pan, and continue to sauté the yellow squash and garlic over medium-high heat until the yellow squash becomes tender, approximately 5-7 minutes.  Remove the skillet from the heat and allow the squash to cool slightly.
  8. Preheat the oven to 375 degrees.
  9. In a large bowl, whisk together the eggs, Italian seasoning, salt and pepper.
  10. Add the coconut milk to the egg mixture, and whisk further to throughly combine.
  11. Add the mozzarella to the egg mixture, and stir to incorporate (if using cheese).
  12. Lay the yellow squash all along the bottom of the pie crust, making sure that the yellow squash is evenly layered.
  13. Next sprinkle the fried shallots evenly over the squash.  Then sprinkle the bacon over the fried shallots.
  14. Pour the egg/coconut/mozzarella cheese mixture into the pie pan over the pie filling.
  15. Line a baking sheet with foil.  Place the pie dish in the middle of the baking sheet,  and cover the top of the quiche with foil (make sure the foil is tented over the quiche so that the foil does not touch the top of the quiche before it goes into the oven, or else the foil will stick to the top and be difficult to remove – learned that the hard way).
  16. Place the baking sheet with the quiche in the middle of the oven, and bake the quiche covered, for 45 minutes.
  17. After 45 minutes,  remove the baking tray from the oven and take off the foil from the top of the quiche.
  18. Place the baking tray back in the oven and continue cooking the quiche for 15-20 minutes.  Once it is done baking, take the baking tray out of the oven and let the quiche cool on the counter for for 5-10 minutes before serving.
  19. Eat up!