Friday, May 10, 2013

Laziest Paleo Quiche

The mornings that I have work are crazy hectic for me. I hit Crossfit from 6 to 7 and then I have to: head home, shower, get ready, and be out the door by 7:50 to get to work on time. Because of this tight squeeze, I usually end up eating breakfast in the car. Which kind of sucks but I'm used to it by now. Hard boiled eggs get boring quickly, so I'm always trying to find new on-the-go breakfast options.

Enter quiche. It is the perfect take-along meal because it has protein and veggies all in one package, is still tasty when cold, and easy to eat in the car! Not to mention this recipe makes a TON and it keeps well. Breakfast for the week? Done.


Lazy Crustless Quiche (paleo)

1 sweet potato, shredded
1 zucchini, shredded & squeezed of excess water
1/2 red onion, thinly sliced
12 eggs, lightly beaten
Salt and black pepper

1. Preheat oven to 375*.
2. Combine all ingredients.
3. Pour into a greased 9x13" pan.
4. Bake for about 45 minutes.
5. Cool in pan on wire rack. Will deflate a bit upon cooling.
6. Eat warm, at room temperature, or cold. Don't forget to top with hot sauce!

Doesn't everyone drive around with hot sauce in their car? (And I was stopped at a red light, so no hating.)

This recipe is super forgiving. Add any veggies you have hanging around, toss in some cheese if you aren't paleo, or sub out some of the whole eggs for egg whites. It is pretty hard to mess up quiche so don't be shy!


Let me know what you put in your quiche!

Monday, May 6, 2013

Lemon & Artichoke Chicken

Well, that was certainly a long absence. Unfortunately this time around it wasn't for any cool reasons, like going to Africa. I don't know quite what it was - I just haven't been in the mood to write or post anything. I've been in a bit of a funk, I guess.

Thankfully, whatever it was seems to be lifting now! The weather is finally nice, I've had a whole ton of fun concerts and a race to keep me occupied, and my mom surprised me with a cheery bouquet and a mom-daughter day. She's the best! <3 


Since my two only biggest fans have been harassing me about the lack of posts, this one is for them. ;)

(Follow me on Instagram: @massachuseats)

Lemon and Artichoke Chicken (paleo!)
adapted from Practical Paleo by Diane Sanfilippo

2 tablespoons coconut oil
1 small red onion, thinly sliced
12 ounce bag frozen artichoke hearts
1/4 cup capers, drained
Juice from 2 lemons
Big splash of white wine (omit if you're super strict paleo)
4 large bone-in, skin-on chicken thighs
Salt and black pepper
2 tablespoons plain coconut (or Kerrygold grassfed) butter

1. Preheat oven to 375*.
2. In a large oven-proof skillet, melt the coconut oil. Saute the red onion until it starts turning translucent. Add the artichoke hearts, capers, and lemon juice. Cook together about 1 minute or until artichoke hearts start to thaw slightly.
3. Season the chicken thighs with salt and black pepper and add to the skillet. Top each thigh with 1/2 tablespoon coconut butter.
4. Bake for 45 minutes, or until the chicken is cooked through.


I served mine on top of mashed cauliflower, which sopped up the fantastic, delicious sauce. I'm seriously addicted to this dish...in fact, I'm making it for dinner again right now! :)