The paleo recipe I am sharing today, as with most of my recipes, has evolved to include fresh fruits/vegetables, meats, eggs, herbs and spices, and oils in an attempt to replace the standard processed ingredients I used to cook with. Switching everything to almost entirely fresh ingredients has had an eye-opening effect on my blood sugar, lessening the drastic spikes and dips I saw before.
This has also brought a new appreciation of what consuming different foods and ingredients does to my blood sugar. The more I’ve cleaned the ingredients, the more I’ve been able to make a direct connection between the psychological impact of food consumption related to diabetes and blood sugar management.
The following recipe came together upon returning from a long vacation over the holidays to food that needed to be used (and without having to make a trip to buy groceries). The recipe is very comfort-food-like, easy and makes a home smell absolutely wonderful! It also reheated very well throughout the next couple of days.
Coconut Ginger Tandoori:
5 slices of uncured bacon, cut into pieces
1 cup sliced baby carrots
1 medium white onion, chopped
½ can coconut milk
1 Tbsp. coconut oil
½ package chopped baby crimini mushrooms
1 small piece fresh ginger, zested
1 ½ Tbsp. tandoori seasoning
Dash sea salt/pepper/garlic salt
1 cup kale
Begin by cutting the slices of bacon into pieces with kitchen shears, directly into a sauté pan on medium heat. Let bacon cook about five minutes until it begins to turn opaque. Add the sliced baby carrots and onion and continue sautéing over medium heat for about five to seven minutes. Add the coconut milk and coconut oil and continue to stir. Add the mushrooms, zested ginger (I zested directly over the pan), tandoori seasoning and remaining spices, stirring until all is incorporated. Let the mixture sauté so the flavors meld, adding the kale last until it softens. Reduce heat and stir occasionally while preparing poached eggs.
Over Medium Poached Eggs:
Fill a large mug or soup bowl about ¾ full with warm water. Break two eggs directly into the water and microwave for two minutes. Microwave times will vary, so I would check the eggs periodically to see if they are poached to your preference. You can do this by using a spoon and raising an egg to the surface of the water to see how soft it is.
Top a bowl of Coconut Ginger Tandoori with the two over-medium poached eggs.
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