eggs for frittata

What’s Cookin’?

I like spending time in the kitchen on the weekends. Especially when it means I don’t have to spend time in the kitchen during the week!

This is what a typical cooking day looks like.

Frittata. An eight-egg frittata will give me breakfast for four days. A nice thing about this dish is that you can bury of a lot of leftover veggies and meat in it!

It’s so easy: Cook a bunch of vegetables in a couple of tablespoons of bacon fat or coconut oil in a cast iron pan. Throw in some chorizo, sausage or bacon…or not. While the veggies cook, mix eight eggs in a big bowl with some salt & pepper, maybe some turmeric and paprika. Then pour the egg mixture over the veggies and cook at 350F about 15 minutes. Once the frittata has cooled down, I cut it into quarters and store away in individual containers that I can grab and heat up in the morning in about 60 seconds. And while it’s microwaving in the morning, I cut up some avocado to put on top!

For an actual recipe, I like this one from PaleOMG. 

Soup. I like to eat soup because it’s easy to make a LOT of it. And because Santa brought me the prettiest purple immersion blender and I’ll take any excuse to take it out.

Two of my favorite soups lately are this Golden cauliflower soup from Well Fed 2 and any one of these slow cooker butternut squash soups.

Some kind of meat in the crockpot. I like to have a couple of pounds of beef or pork ready for any meal.

These are some of my go-to’s:

Beyond Easy Pulled Pork from Everyday Paleo

Beef brisket with coffee/cumin/cocoa rub from The Paleo Drummer

Kalua pig from Nom Nom Paleo

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