I didn’t blog much last week as I was on the road for a fair bit of it. Covering events and interviewing people for case study write-ups of some wonderfully worthwhile, exciting projects. I won’t say more about that here as this isn’t a work blog but I will write about them later on my news site here.
Suffice to say, I had to take Paleo on the road. Again. One of the biggest problems with Paleo, or indeed any diet, is when you’re out of your comfort zone. You can’t on Paleo just buy a sandwich; well, you can if you’re prepared to chuck away the bread and just eat the filling! I didn’t want to do that. So what did I do?
I knew I was going out on jobs so I had plenty time to prepare ahead. I cooked a chicken and I baked some mini omelettes (recipe below). Then packed pieces of chicken and omelettes alongside a dark green leaf salad, some strawberries and a banana. Added some Mozzarella balls with sun-dried tomatoes and olives and that was me.
And it worked wonderfully well. Was kind of packed lunch you could nibble and bite into at lunchtime and also during the afternoon. One of my days on the road was a long one. I thought the lunch I’d taken with was rather large but, oh boy was I grateful for it on the way home.
Laura’s Paleo mini omelettes
These are a godsend. They’re my version of Paleo omelettes and will work for meat eaters or vegetarians. Or omnivores! They freeze well but will also keep in the ‘fridge for up to eight days. (I have of course tested this!). Once cooked you can microwave them for 30 seconds to a minute, depending upon the wattage of your microwave. Or just leave them out the ‘fridge when you want them and let them come up to room temperature.
They work for breakfast, lunch, tea and snacks. Always try to have some in if you’re following Paleo.
You will need
8 to 10 eggs depending on their size
15grams/half an ounce grated Parmesan cheese. (Gruyere works well too or a mixture of both)
4/5 rashers of bacon (if meat eater; if not substitute with sun-dried tomatoes or other veg)
8-10 chopped chestnut mushrooms (can use other kind but these are best)
2 teaspoons dijon mustard
handful chopped chives
a non-stick deep muffin tin (mine makes 12)
Heat oven to 175-200 degrees C/375F
Gently cook the bacon (if using) in a pan with butter. Take out when cooked and then cook the mushrooms off in the butter and bacon juice adding the mustard. Mix the two together.
While bacon and mushrooms cook, grease the muffin tin well with the butter and put grated Parmesan into each well. Scramble the eggs and add the chives and grate black pepper into them. Put the cooked mushrooms and bacon (or whatever else using) into each well then pour the eggs over that.
Rise like cakes
Put the tray into the oven and cook for about 20 minutes but check after 15 to see if they’re done. As with cakes, they’re done when a knife pierced into the centre comes out clean. They will rise when cooking but then gently deflate. Leave in the tray with the oven door open for about five mins after they’ve finished then take them out and leave in the muffin tray for a further five mins. Then gently take them out. They should come out easily. Leave to cool though unlikely you’ll be able to resist eating one of them. Just to make sure they’re all right.
When cool store in an airproof container or wrapped in foil in the ‘fridge or freezer if you want them to last longer than a week.
Endless variations available on this recipe. Use ham instead of bacon if you like. Add red or green peppers or whatever vegetables you like. Serve as breakfast with a sausage, mushrooms and tomatoes or with a dark green salad with olives for lunch or tea. Add some avocado slices if desired.
Have a good Monday and a good week.