Hard Boiled Eggs - the EASY WAY!

I am all about working smart, not hard.  Why, oh why, did I not try this miracle method of making hard boiled (well, in this case, hard...baked) eggs YEARS ago??  I heard about it a few months ago, but for some reason, just put off trying it.  And now...my life is CHANGED!  I would always screw up hard boiled.  Second guess my timing.  Wonder if they were actually done.  Or over done.  Ah, screw it.  I'm making scrambled. (That is what usually happened).  But now, I shall be making these a lot!  Super easy, no guessing, perfect every time.  They even peeled great for me.  I feel my work is done for today.  I give you, the hard baked egg.

Hard Baked Eggs

Put a whole (unopened) egg in each individual cup of a 12-cup muffin pan, or 24-cup mini-muffin pan (worked great for me). 

Place in a cold oven and bake for 30 minutes at 320F, then remove and immediately place in an ice water bath. Allow the eggs to cool, and then peel.

I had high expectations, and they were fully met.  I sincerely hope you find this as excited as I did. :)  Enjoy your high protein, healthy snack!  And stay hopeful!

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Zuppa Toscana - Paleo Style!

Okay you guys - this recipes makes me *REALLY* excited.  Like really.  So, before my Hashimoto's diagnosis, I used to love me some Zuppa Toscana soup from the Olive Garden.  I know...not the healthiest option.  But I have many happy memories of eating that soup at the Olive Garden in Hurst, TX with some of my favorite people on the planet.  My cousin and sisters and I would meet there every year before we went to the So You Think You Can Dance tour performance.  And we would eat soup and salad and bread sticks and cheesecake, and talk and talk until we were almost late to the show.  Good times!!

I know food is tied to memories and emotions for a lot of you, and it can be really hard if you can no longer eat certain things.  That's been the hardest part of this journey for me.  But, instead of crying in my soup I can't eat, I decided to make my own version.  And I was so pleased with how it turned out!! Depending on who you talk to, it's not "pure" paleo, as it does have white potatoes.  But I can tolerate white potatoes in small servings, so I used them, and it was fabulous.  I doubled the greens from what you would see at the restaurant, and I thought it made it even better.  Seems like a ton, but they wilt WAY down.  Plus, we all need a way to get in those greens! Enjoy!

Paleo Zuppa Toscana

Ingredients
1 lb mild Italian sausage
2 large russet baking potatoes, sliced in half lengthwise, and then in 1/4 inch slices
1 large onion, chopped
1 bunch of kale or swiss chard, rinsed and chopped or torn into pieces (about 4 cups)
1/4 cup bacon crumbles (optional)
2 garlic cloves, minced (or 1/2 tsp garlic powder)
6 cups low sodium chicken broth (bonus points for homemade - which I used)
1 cup full fat, canned coconut milk (NOT light, or in a carton)

Directions

1. Brown sausage in your soup pot.
   
   
2. Add chicken broth, onions, potatoes, and garlic to the pot.
   
   
   
3. Cook on medium heat until potatoes are done.
4. Add bacon.
5. Salt and pepper to taste.
6. Simmer another 5-10 minutes.
7. Turn to low heat.
8. Add greens and coconut milk.
9. Heat through and serve.
    
   
   
    Need help with your health and fitness journey?  Contact me HERE!