Here’s a great recipe to use all those leftover Easter eggs!
It’s one of the many great dishes the BF and I enjoyed this weekend in Tahoe. We ate a completely Paleo Easter dinner on Saturday evening, and day by day I will be sharing everything we had and how to make it!
Hard Boiled Eggs with Avocado, Cumin and Curry
6 organic cage free eggs
2 tsp cumin
1 tsp curry
1 tsp garlic pureé
pinch of salt to taste
optional: fresh black pepper on top
To prepare the beets, cut them into cubes and boil them until they are tender. They will slip out of their outer skins much easier after they cook. Cut into little “diamond” shapes and set them aside.
Hard boil the eggs and peel them out of their shells. Cut them in half and scoop out the yolks into a small bowl. Cut half an avocado and mash it together with the yolks in the bowl. Add the spices and garlic puree and the salt to taste. Spoon the mixture back into the egg white halves. Top with cracked pepper.
Garnish the finished eggs with the beet diamonds.
Tomorrow I will show you how I made a Gingersnap crusted ham Paleo style!
Are you still looking for ways to de-turkey? Look no further!! Here’s another completely different and interesting dish.
Yesterday, after a great 8 mile run in the morning, and a barrel tasting at Revolution Wines in late afternoon, I made dinner and yet another Paleo dish with turkey.
This time, the BF and I were kind of celebrating, so we opened my sample of Elyssia Pinot Noir Brut by Freixenet. This sparkling wine has notes of blackberry and blends Trepat with the Pinot Noir to create a unique rosé.
The grape percentages are 85% Pinot Noir and 15% Trepat. It scored 87 points and an “acclaim” rating in Wine Enthusiast Magazine. It has a 11.5% alcohol content and is aged 9 months in the cave with second fermentation in the bottle.
The grape varieties used in the creation of the base wine for this Cava are Trepat and Garnacha. It has a 12% alcohol content and is aged between 12 and 18 months.
The Freixenet Cordon Rosado retails for about $12 per bottle, so if you have a lot of parties to attend or some to host, you can get a case of this without taking out a loan. Want to find this wine? Click here to find Cordon Rosado Brut at a retailer near you. Also, they have a Facebook page here.
Oh right, I was supposed to tell you what you can make with turkey leftovers. Oops. Well, the dish I made was turkey in an onion, pine nut, and three-cheese sauce over spaghetti squash.
First, I threw a spaghetti squash in the oven about 45 mins before I began to prepare the rest of the meal. Then I toasted some pine nuts alongside the squash when it was nearly time to take it out. Be careful with pine nuts, they go from perfectly toasted to burnt very easily. Then I sautéed some onions in coconut oil, added some garlic, and then the turkey, which I had torn into bite-sized pieces. I made the cheese sauce from a blend of mozzarella, parmesan, and asiago cheeses. I melted them in a little chicken broth and some unsweetened coconut milk and then poured it over the turkey/onion sauté. Then I took the squash I baked and portioned it on the plate, and laid the turkey on the top. Then I grated Parmigiano-Reggiano (my favorite cheese EVERRR) to finish it off. OK, so that’s four cheeses, but oh well, four times as good. Happy Thanksgiving weekend, everyone!