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Avocado Deviled Eggs with Bacon

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Ingredients
(Makes 24 pieces)
12 eggs, hard-boiled and peeled
2 ripe avocados
1 garlic clove, crushed
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon mustard (optional)
6 pieces of bacon

Directions
Cook bacon in a pan on medium heat until crisp. Drain on paper towel and set aside. Cut each hard boiled egg in half and carefully remove the yolks.

In a mixing bowl, mash 6 full yolks with the avocado, garlic, olive oil, paprika, lemon juice and mustard. don’t use all of the yolks because the avocado will make it rich enough. It should be a creamy consistency after you fully mix the ingredients. Take your cooled bacon and finely chop into small pieces and add to mixture. Stir together.

Spoon each egg half with mixture. Sprinkle paprika on each egg.

Thanks to: http://crossfitnarrewarren.com.au/avocado-deviled-eggs-bacon-bacon/


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Paleo Mayonnaise, Sour Cream, & Ranch Dressing

 

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Paleo Mayonnaise

Ingredients:

  • egg yolks – 2
  • Dijon mustard – 1/2 tsp
  • freshly squeezed lemon juice – 3 tsp
  • extra light tasting olive oil – 1 cup
  • sea salt – to taste
  • freshly ground black pepper – to taste

Preparation:

  1. In the bowl of a food processor, add egg yolks, mustard, and 1 tsp of lemon juice. Process until smooth.
  2. With processor running, VERY slowly add olive oil through the feed chute until you form an emulsion. If you pour the oil too quickly, it will separate and you will probably have to start over.
  3. Continue to add the oil until the mixture thickens.
  4. Add the remaining lemon juice and pulse to combine.
  5. Add salt and pepper to taste.

 

 

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Paleo Sour Cream

Ingredients:

  • paleo mayonnaise – 1/2 cup
  • unsweetened full-fat coconut milk – 1/2 cup
  • apple cider vinegar – 1/2 tsp
  • garlic cloves – 2, finely minced

Preparation:

  1. Combine all ingredients in a medium bowl and whisk to thoroughly combine.
  2. Refrigerate for 30 minutes or longer to thicken.
  3. Use as you would traditional sour cream.

 

 

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Paleo Ranch Dressing

Ingredients:

  • paleo mayonnaise – 1 cup
  • unsweetened full-fat coconut milk – 1 cup
  • fresh dill – 2 Tbsp, finely minced
  • garlic cloves – 1-2, smashed and ground to a paste with a little sea salt
  • apple cider vinegar – 1 tsp
  • sea salt – to taste
  • freshly ground black pepper – to taste

Preparation:

  1. Combine mayonnaise, coconut milk, and vinegar in a medium bowl, stirring with a whisk to combine.
  2. Add dill and garlic and whisk to combine.
  3. Season with salt and pepper.

 

Thanks to: http://paleotable.com


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Tosca’s Keep-It-Tight Tilapia

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YIELD: 4 servings
PREPARATION TIME: 5 minutes
COOKING TIME: 10 minutes


Satisfy your taste buds and set your metabolism on fire with this delicious recipe! Cayenne, ginger and mustard are three ingredients that help you burn fat just by eating them!

Ingredients

• ¼ cup / 60 ml extra virgin olive oil
• 3 cloves garlic, minced or pressed
• 1 tsp / 5 ml paprika
• 1 tsp / 5 ml ginger
• 1 tsp / 5 ml fresh ground black pepper
• 1 tsp / 5 ml dried mustard
• 1 tsp / 5 ml oregano
• 1 tsp / 5 ml chili powder
• 1 pinch cayenne pepper
• 4 tilapia filets, thawed

Preparation

  1. Preheat oven to 400ºF/ 205ºC. Line your baking sheet with parchment paper.
  2. In a medium-sized bowl combine olive oil, garlic and seasonings.
  3. Dip each filet into the seasoning and place it on the baking sheet.
  4. Pour any remaining seasoning over the filets on the sheet and place the baking sheet in the oven.
  5. Bake for 10 minutes.

Nutritional Value per Filet:

Calories: 183.25

Calories from Fat: 78.5
Total Fat: 9 g
Saturated Fat: 1.7 g
Total Carbs: 2.6 g
Fiber: 1 g
Protein: 23 g
Sodium: 153 mg
Cholesterol: 57 mg Sugar: 0.2 g

Thanks to: http://www.eatcleandiet.com/food_and_recipes/clean_recipe/tosca%E2%80%99s_keep-it-tight_tilapia.aspx#.UZw4kLWkqj8

 


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Beef Taco Plate

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Beef Taco Plate

Cooked ground beef mixed with taco seasoning (recipe below) and topped with poached egg, sliced avocado or guac, and fresh salsa:

Taco Seasoning Ingredients
  • 1 tablespoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon dried oregano
  • ½ teaspoon paprika
  • 1½ teaspoons ground cumin
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
Instructions
  1. Make 3 or 4 times this recipe and store it in a glass jar. Just add a tablespoon or two to a pound of cooked ground beef with a little water.

Thanks to: http://www.eatingforidiots.com/beef-taco-plate/


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Foods that fight cancer

Garlic

Garlic – Garlic belongs to the family of vegetables called Allium, which includes onions, scallions, leeks and chives. Laboratory research has shown that one garlic component, called diallyl disulfide, exerts potent preventive effects against cancers of the skin, colon and lung. Recently, this compound proved able to kill leukemia cells in the laboratory. A compound derived from garlic called ajoene has displayed similar activity. Garlic protects against stomach cancer and decreases one’s chances of developing colorectal cancer. The higher the exposure to the food = the greatest decrease in risk. In laboratory studies, components of garlic have shown the ability to slow or stop the growth of tumors in prostate, bladder, colon and stomach tissue.

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Peanuts, Grapes, & Mulberry Fruit – They all contain resveratrol, a type of natural phytochemical that belongs to a much larger group of phytochemicals called polyphenols. Laboratory research points to resveratrol’s ability to slow the growth of cancer cells and inhibit the formation of tumors in lymph, liver, stomach and breast cells. Resveratrol has also triggered the death of leukemic and colon cancer tumors. In one series of studies, resveratrol blocked the development of skin, breast and leukemia cancers at all three stages of the disease (initiation, promotion and progression).

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Tomatoes  – Their red hue comes chiefly from a phytochemical called lycopene. Reasearch has  found substantial and convincing evidence that foods containing lycopene probably protect against prostate cancer. Consumption of tomato compounds has been linked to large decreases in prostate cancer risk. Moreover, there is evidence that this cancer-fighting potential is increased if tomatoes are consumed in a processed form that allows these natural compounds to be released and more easily absorbed, such as tomato sauce, tomato paste or tomato juice. In the laboratory, tomato components have stopped the proliferation of several other cancer cells types, including breast, lung, and endometrial.

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Ginger – Ginger causes cancer cell apoptosis(apoptosis is when cancer cells “commit suicide”). The anti-inflammatory properties of ginger prevent precancerous tumors from creating the perfect breeding ground and climate for growth. Ginger also causes autophagy, meaning that ginger tricks the cancerous cells into eating themselves. Researchers have found that ginger exhibited a highly prized anti-cancer trait known as selective cytotoxicity: it inhibited the reproduction of cancer cells while leaving healthy cells largely unaffected. No conventional cancer treatment on the market exhibits this property.

citrus

Citrus Fruits – Citric acid and flavonoids in citrus fruits contributes to their antioxidant & anti-cancer properties. Citrus fruit consumption increases your protection from oral cancer,  and cancers of the digestive and upper respiratory tract. A 2010 study showed that citric acid alone does not protect against cancer – it works best when the fruit is consumed because the flavonoid/citric acid combination is what works and protects against cancers. Limes & lemons have the highest concentration of citric acid – as much as 8% of their dry weight. Citrus foods: limes, lemons, grapefruit, oranges, berries, pineapples, tamarind, tomatoes, & cherries. Please note: If you are taking medication, please consult your doctor before increasing your citric acid consumption – it can interfere with absorption and effectiveness. Also, consuming too much citric acid can have some side effects such as PH balance disturbance, diarrhea, nausea, etc.