In the Summer of 2012, after few vegan months (I was going for 50% raw vegan), tons of energy, and feeling light and vibrant, I started feeling bloated, no longer had the energy and was hungry a lot 🙁 My blood work was not great either. I felt like there were couple of months of cleansing my system and detoxing, and as that period was over I needed to adjust my diet. I also discovered that I have difficulty digesting grains, had sensitivity to most nuts, and so that made vegan diet an impossible if not dangerous option.
I had to stop and switch to a modified form of Paleo (no nuts in my case) – that seemed to be the perfect balanced nutrition for me and it still is. No more candida issues, no bloating, but healing and feeling better, no flare-ups of my Lichen Planus. Grains were clearly a problem in my case and to be vegan/vegetarian with no nuts, no soy, no grains – I was looking at potential malnutrition. Animal protein feels essential for me (I eat mostly fish, eggs and turkey, as well as some grass-fed red meat and chicken).
Interestingly enough, though my research, work with clients and personal contacts, I have noticed that all three autoimmune disorders that I have (Celiac, LP and LPP) improve with Paleo Diet.
So since I have been making Paleo dishes for my family, I am finding some super easy and delicious recipes. I am going to post them here to share, and to find easily myself in the future. I am not very big fan of cooking, although I do have my moments, but mostly I cook because I have to, and so I only make things that are fast, simple, easy and my whole family, including my 5-year-old, will enjoy.
This is one of those recipes. I found it on internet, made some changes and my family did indeed love it!
I love frittatas and have never made one myself, so the fact that it came out so good on a first try, speaks for itself 🙂 It is great to make ahead, makes a great school lunch with some salad on the side, or a nice breakfast or even a snack.
I had spinach, but will also try to use other vegetables like zucchini, broccoli, kale, leak, etc.
2 teaspoons paprika
3/4 teaspoon sea salt
1/2 teaspoon of black pepper
16 oz. of lean ground turkey (beef or any other meat, maybe even sliced leftover chicken)
1 large onion, diced
10 oz. package of fresh spinach
tomato, sliced. Enough to cover the dish.
- Preheat the oven to 350°F.
- In a large bowl, beat the eggs with the paprika, salt and pepper, and set aside.
- In a large skillet, brown and cook the meat until it’s cooked through.
- Add the onion and cook until softened and slightly tender.
- Transfer into a baking dish (unless you will bake in the skillet, mine was not big enough to mix that much spinach in).
- Add the spinach (vegetable you are using).
- Stir to combine.
- Pour the egg mixture on top into the baking dish and stir the ingredients to combine.
- Lay the tomato slices on top.
- Place in oven and bake for about 20 minutes.
- To give the frittata a nice roasted finish, broil for 5-10 min, or until the eggs are set and not runny. Spinach releases a bit of liquid and broiling helps it to evaporate and browns the tomatoes.
I hope you will try making it and enjoy it!
To your health!