On the Side: Kale & Apple Saute

Sarah — Thu, 16 Jan 2014 11:00:50 +0000

This simple but delicious kale prep was a hit alongside Nom Nom Paleo’s Slow Cooker Kalua Pig - I mean, everyone knows how well pork and apples go together, right? Using pre-chopped kale in this makes this recipe even faster, and sauteing the ingredients in chicken broth instead of oil means reduced fat and calories. Whip it up and let me know what you think!

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Apple and Kale Saute

Author: Sarah @ Semi-Sweet, inspired by Whole Foods Market

Serves: 4

Using chicken broth to steam/saute these ingredients means you use much less oil.

Ingredients

1 large sweet onion, halved and sliced
2 medium apples, cored and cut into bite-size pieces
2 t. apple cider vinegar
1 (10-oz.) bag cleaned Tuscan kale (or equivalent amount, stemmed & chopped)
Low-sodium chicken broth
Kosher salt and freshly ground black pepper to taste

Instructions

Place a large Dutch oven over medium heat. Add the onion and a bit of chicken broth and cook, stirring occasionally until the onion is tender, about 4 minutes (add more broth as needed to keep the onions from burning). Add apples, vinegar, and a bit more broth; cover and cook until apples are just tender, 3 to 4 minutes more.
Meanwhile, if you’re using whole kale, remove and discard tough stems from kale and roughly chop the leaves into large pieces. Add kale and even more broth to the pan, stir and cook, covered, until kale is tender, about 5-7 minutes longer.

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Curried Crustless Quiche (Paleo, Gluten-Free and Dairy Free)

Sarah — Fri, 03 Jan 2014 11:00:02 +0000

Oh my darlings, this is a goodie. Make this, then let it cool for a few, then cut it into 8 slices. Throw it into the fridge and eat off it for days. If you’re nice, you’ll share with your family. If you’re a mean-meanie like me, you’ll know they won’t eat it because it contains a dreaded ingredient: mushrooms. So you can keep it all. for. yourself.

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Curried Crustless Quiche

Author: Inspired by Nom Nom Paleo

Serves: 8

Ingredients

1 onion, chopped
coconut oil spray (Trader Joe’s has it!)
6 oz. portobello mushrooms, roughly chopped
1 bag organic broccoli slaw (again, Trader Joe’s!)
1 lb. of grass fed ground beef (get the leanest you can)
2 heaping T. of curry powder (more to taste. I LOVE curry, I probably put 4T in mine!)
6 large eggs
6 oz. egg whites
Kosher salt & freshly ground black pepper to taste

Instructions

Preheat the oven to 375. Spray a 9-inch deep-dish pie plate with coconut oil spray and set it aside.
Spray a 10-inch skillet (you KNOW I luv cast iron, right?) with coconut oil spray and heat it over medium heat. Add the onions and the ground beef and cook them together – breaking up the ground beef and sautéing the onions at the same time. Cook until the onions are translucent and the ground beef is no longer pink. Optional step: At this point you can skip to the next step, or you can dump your onion/beef mixture in a colander and rinse it with warm water to remove any extra fat. Wipe your skillet out and return the drained beef and onion mixture to the pan.
Over medium heat, add the mushrooms to the skillet and cook them down, stirring frequently. Then add the slaw and sauté until the slaw is softened. Add the curry powder, salt & pepper and taste to adjust your seasonings.
Whisk together the eggs and the egg whites. Place the beef mixture into the pie plate, then carefully pour the egg mixture over the top – it’ll fill the pie plate to the brim. If you like, place the pie plate on a foil-lined baking sheet before you put it in the oven, to catch any overflow.
Place in the oven and bake for 25-35 minutes, or until the top is slightly golden in color and the center of the quiche is firm.

Nutrition Information

Serving size: 1 slice Calories: 174 Fat: 7 Saturated fat: 3 Carbohydrates: 7 Sugar: 3 Sodium: 131 Fiber: 2 Protein: 20 Cholesterol: 193

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Semi-Sweet » Dairy-free

On the Side: Kale & Apple Saute

Curried Crustless Quiche (Paleo, Gluten-Free and Dairy Free)