Unprocessed Living

A Healthy Living Recipe Box

Paleo Quiche September 30, 2012

Filed under: Breakfast,Main dish,Recipe — Crista @ 9:53 pm

Modified from http://paleomg.com/caramelized-onion-frittata/

The 7-year-old wasn’t interested, but I think she actually would like it if she’d give it a chance. Essentially a crust-less quiche and baked frittata, it was delicious to the grown-up palate! This may become a new weekend tradition, with varied meats and veggies. Looking forward to the leftovers for a quick re-heat in the morning this week too.

Prep time: 15 mins Cook time: 10 mins Total time: 25 mins Serves: 2-4

6 eggs, whisked
1 onion, chopped
1/2 cup bacon, chopped
1/2 cup spinach, chopped
salt and pepper, to taste
1 tbsp + 1tsp coconut oil

Preheat oven to 350 degrees. Grease 8×8 glass baking dish with tbsp coconut oil. Heat tsp coconut oil in small frying pan and add onions; cook to preference (I like ’em nice and browned or caramelized). While the onions are cooking, chop bacon and spinach, and whisk eggs in glass measuring cup. Distribute bacon evenly in greased baking dish and pour eggs on top. Sprinkle evenly with spinach. Once the onions are done, place them on top of the egg mixture, covering evenly. Bake for 10-13 minutes of until your eggs are completely cooked through in the middle.

Edited to add two new photos since I made this again, this time with mushrooms. Delicious! 


Scrumptious Slow Cooker Chicken September 29, 2012

Filed under: Chicken,Crock pot,Main dish,Recipe — Crista @ 10:39 pm

Modified from http://everydaypaleo.com/2011/01/23/scrumptious-slow-cooker-chicken/

Boneless chicken breasts were buy one get one free at the grocery store today, so guess what I did when I got home? Yup, googled a paleo boneless chicken breast crock pot recipe, and hit the jack pot! Didn’t have everything the recipe called for, but close enough. Despite complaints of not wanting “non-crispy” chicken, this also ended up getting all thumbs-up from the 7-year-old. Simple and a crowd-pleaser, it will definitely be made again. Since we’re not big thyme fans, though, I’ll probably leave that out next time and stick with our favorite seasoning, basil. The leftovers are also a great chicken soup starter.


2.5 lbs boneless, skinless chicken thighs
4 carrots
3 celery stalks
1 onion
6-8 whole garlic cloves
¼ cup coconut oil
1 cup chicken broth
1 tablespoon dried thyme
1 tablespoon basil
Sea salt and black pepper to taste

Cut the carrots, celery, and onion into large chunks making sure that the carrots and parsnips are cut roughly the same size for even cooking. Place the chicken in the crockpot and sprinkle with sea salt and black pepper. On top of the chicken layer the onions and whole garlic cloves followed by the carrots and celery. Melt the coconut oil and mix together with the chicken broth and seasonings. Pour this mixture evenly over the chicken and veggies and cook on high for 5 hours or low for 7.


Cube Steak with Mushrooms and Onions (aka Adventures in Cube Steak) September 27, 2012

Filed under: Beef,Main dish,Recipe — Crista @ 9:44 pm

So the grass-fed beef selection at the grocery store wasn’t all that I expected last weekend and I ended up getting some cube steak, something I’d never cooked before. Once I got home and googled it, I wasn’t entirely optimistic, but the meal was actually a success, complete with thumbs-up from the 7-year-old! Just need to skip the pepper on her piece next time.


1-2 lbs grass-fed cube steak
1 tsp coarse sea salt
1 tsp coarse black pepper
1/2 tbsp coconut oil
1 small onion, sliced
1 package mushrooms, sliced



Remove the steaks from the refrigerator 30 minutes prior to cooking to bring to room temperature. Shake salt on both sides of meat, then pepper. While meat sits, heat coconut oil in small frying pan on medium-high setting to cook the onions and mushrooms. Start with onions first, and as they begin to brown, add the mushrooms.

While onions cook, heat a skillet on high heat for the steaks. Once steaks are at room temperature and skillet is heated, place steaks on the skillet and cook no more than 3 minutes on each side. Immediately remove from heat and let sit on a plate for a few minutes. Slice into strips and cover with onions and mushrooms.


Kale Chips September 24, 2012

Filed under: My Favorites,Recipe,Side dish,Snack,Veggies — Crista @ 11:19 pm

I’m honestly not sure where I first saw or heard the idea for these, but I’m so happy I did! The 7-year-old LOVES them and they’re a great salty, crunchy alternative to nasty old potato chips. They’re also great as a companion to sweet potato chips, and both can be thrown in the toaster oven at the same time for a quick after school snack.


Olive oil or other cooking fat
Sea salt to taste


Wash kale and pat dry. Break off small bite-size pieces from the stem (I include small stem pieces and find them to be just fine) and place on a cookie sheet. Drizzle with a small amount of olive oil or other cooking fat (I’ve been meaning to try coconut oil for this) and season with salt to your preference (I find they don’t need much).

Pop in the oven or toaster oven at around 350 degrees F (I’ve done them up to 375 when cooking them with sweet potatoes) for 8-10 minutes, the longer the crispier.

I’ve seen other recipes that call for drizzling lemon juice on the kale, but I haven’t tried that. Others also suggest pepper. I love ’em salty and simple!


Creamy Chicken Tomato Soup

Filed under: Appetizer,Chicken,Crock pot,Main dish,Recipe — Crista @ 11:00 pm

I’m not sure where to credit this recipe, but it was shared by a fellow cross-fitter on FB, and it’s not bad! The 7-year-old wasn’t remotely interested, but I enjoyed it for dinner and will be taking it for lunch the rest of the week. Next time, I might throw some kale or spinach in.


4 boneless chicken breasts
1 tsp garlic powder
2 tsp Italian seasoning
1 tsp dried basil
1 clove garlic
14 oz canned coconut milk
14 oz diced tomatoes w/juice
1 cup chicken broth
Sea salt and pepper to taste

Add all ingredients to the crock pot and cook on low for 8 hours. Pull out the chicken, shred (it will easily fall apart), and put back in the soup.


Ginger Cookies or Cookie Squares September 23, 2012

Filed under: Dessert,My Favorites,Recipe,Snack — Crista @ 11:15 pm

Modified from Paleo Recipe Book

After learning of the no baking powder or baking soda rule (on top of no chocolate or cocoa powder) for the purposes of the Paleo challenge I’m participating in, I started looking through tons of “dessert” type recipes to find *something* that would fit my need for a little comfort food last week. Found a recipe for ginger snaps, and while I’m not a huge fan of them in general, it sounded good and worth a try. The recipe calls for honey, which is also a no-no for the challenge, so I subbed agave syrup.

So good! I clearly made them thicker than they were supposed to be, so they are more like a chewy cookie than a snap, but I love them that way. Not very sweet, but just what I needed, and packed with protein goodness. I highly recommend them! The 7-year-old likes them too, though I think she’d prefer them with a little frosting. Might need to whip up some coconut whipped cream for her (and me) soon.


2 tsp powdered ginger
2 tbsp agave syrup
1 cup almond butter
1 egg
1 tsp cinnamon
A pinch of fine sea salt


Preheat your oven to 350 degrees.

Mix all ingredients in a bowl with an electric mixer. Scoop out pieces of dough about 1 tbsp in size onto a large cookie sheet and press in the shape of a cookie. They won’t expand or change shape when cooked.

Place in the oven to bake for about 12 minutes, until just cooked.

Edited to add: the third time I made these, I decided to make it a bit easier on myself and greased a baking dish with coconut oil and spread the dough in a thin layer, then cooked for 12 minutes and cut into squares after they cooled. Easier, less mess, and delicious! 



Filed under: Beef,Main dish,Recipe — Crista @ 10:32 pm

Modified from http://paleomg.com/leftovers-meatza/

I made this for dinner tonight and it was really easy! I made a smaller one for the 7-year-old with mozzarella cheese on top. She wasn’t a big fan, but she did eat it with some added parmesan. I’m not likely to make it for her again, but I’ll enjoy it as my meal when she has her bi-weekly pizza night. Works for me! Maybe someday she’ll “eat like a dinosaur” all the time. 🙂

Prep time: 10 mins Cook time: 25 mins Total time: 35 mins


1.5 lb ground beef
2 eggs
1 cup marinara (no sugar added) or pizza sauce
1 cup mushrooms, sliced
1/2 onion, roughly sliced
2 garlic cloves, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon italian seasoning
1 teaspoon dried basil
salt and pepper, to taste


Preheat oven to 350 degrees.

Mix beef and eggs well to combine. Add spices and thoroughly mix with the meat. Press into 9×11 glass baking dish  until meat is the same thickness throughout. Bake for 15 minutes.

While the meat is baking, chop veggies. Once the meat is done cooking, top with the rest of the ingredients: marinara, veggies, and garlic. Add salt and pepper to your preference. Put back in the oven for 5 minutes. Once the the veggies are cooked a bit, turn on broiler and cook for about 5-7 minutes or until veggies look cooked to perfection.


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