Category Archives: Egg Dishes

Avocado Egg Salad - Simple Recipe for Intro Stage 3

Egg Salad with Avocado

Avocado Egg Salad - Simple Recipe for Intro Stage 3

I think I had mentioned here on my blog at some time that it seemed like I was having less of an issue with cooked egg white.

Growing up, just a piece of cooked egg white in my mouth would cause me to gag violently. I used to worry about going to sleepovers because they might serve fried eggs [affiliate link] for breakfast. I honestly don't recall going to any sleepovers, so the worry was unfounded. I remember one time when we went camping with another family from our church and of course they had fried eggs for breakfast. I remember stuffing the egg whites into my napkin and into my pocket, and later tossing the egg whites far into the lake. Through my life, I've had to be really careful about potato salad, for if egg whites were included, there would be that gagging situation.

A couple of days ago, Baden wrote on her blog how she asked her son to help her learn to eat eggs. I was so inspired by her success, that I decided to try having a soft boiled egg, too. Well, I did not achieve soft boiled on my first attempt, but the good news is I managed to eat the entire boiled egg and actually thought it tasted good. I must confess, I did bribe myself with butter. Oh, how delicious that boiled egg was with some butter and salt and pepper.

Now today, I decided to attempt making a soft boiled egg again, and I cooked it too long again. But I decided this time to mash the egg and mix it with avocado. Yummy deliciousness. I am wondering how could I have gone my whole life without eating boiled eggs? I mean, I've eaten plenty of boiled egg yolks, but never whites, and now I think they are yummy!

This is a super simple recipe:

  • 2 eggs, medium boiled
  • 1 half of a medium sized avocado
  • salt and pepper, to taste

Peel and mash the eggs with a fork, add the avocado, mash some more. Add salt and pepper to taste.

I'll have to leave the instructions for making soft or medium boiled eggs up to you to figure out, since I'm not really sure how I managed to make a medium boiled egg, when I meant to make a soft boiled one.

This was a really yummy and satisfying treat.

I updated my GAPS Podcasts and Videos page today, check it out and see all the podcasts I've found of Dr. Natasha. I've also included two of Baden's, and I'll be including my own Blog Talk Radio show interviews, and any other interviews I find out there in the Internet. If you know of one that I have not included, please let me know.

Recipe: Egg Salad with Avocado
Author: 
Recipe type: Lunch
Prep time: 
Total time: 
Serves: 1 svg
 
Ingredients
  • 2 eggs, medium boiled
  • 1 half of a medium sized avocado
  • salt and pepper, to taste
Instructions
  1. Peel and mash the eggs with a fork, add the avocado, mash some more.
  2. Add salt and pepper to taste.

 
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Mushroom Eggs

Before GAPS I preferred to add some kind of carbohydrate to eggs [affiliate link], like brown rice or potatoes.

However, since GAPS I'm finding I love scrambled eggs mixed with vegetables. Zucchini Eggs was one of my first favorites, and I love having leftover steamed veggies on hand because eggs mixed with veggies are a “fast food” when it comes to eating GAPS.

  • 8 fresh mushrooms, sliced
  • 1/2 cup of steamed cauliflower
  • 2 eggs
  • 2 Tablespoons butter

Place butter (or ghee, coconut oil [affiliate link], or your preferred traditional fat) into your skillet over medium heat. While the butter is melting, rinse any debris off your mushrooms and slice. Add to the skillet once the butter is bubbling. Stir frequently and cook until the mushrooms turn color. Chop the cauliflower into small pieces and add. While the cauliflower is warming, scramble the eggs. Add the eggs to the skillet and stir and scrape the pan constantly (this will keep the eggs from browning, which I dislike fervently).

Once the eggs are solid, turn off the heat and begin transferring from the skillet to your plate (again to avoid browning of the eggs).

Salt to taste. Serves one.

I really love mushrooms, but I know they are expensive. You could easily double, triple or quadruple this recipe with the same number of mushrooms, depending on how much your diners enjoy mushrooms. I would add more cauliflower in increments of 1/4 cup. So if you were doubling the recipe, I'd say 4 eggs and 3/4 cup cauliflower. If you were tripling, I'd say 6 eggs and 1 cup cauliflower. If you were quadrupling, 8 eggs and 1 1/4 cup cauliflower.

Enjoy!

Recipe: Mushroom Eggs
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1 svg
 
Ingredients
  • 8 fresh mushrooms, sliced
  • ½ cup of steamed cauliflower
  • 2 eggs
  • 2 Tablespoons butter
Instructions
  1. Place butter (or ghee, coconut oil, or your preferred traditional fat) into your skillet over medium heat.
  2. While the butter is melting, rinse any debris off your mushrooms and slice.
  3. Add to the skillet once the butter is bubbling.
  4. Stir frequently and cook until the mushrooms turn color.
  5. Chop the cauliflower into small pieces and add.
  6. While the cauliflower is warming, scramble the eggs.
  7. Add the eggs to the skillet and stir and scrape the pan constantly (this will keep the eggs from browning, which I dislike fervently).
  8. Once the eggs are solid, turn off the heat and begin transferring from the skillet to your plate (again to avoid browning of the eggs).
  9. Salt to taste. Serves one.

 
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Spinach and Avocado Omelet

I like omelets with a creamy filling, and since avocados have been on sale three for a dollar I thought I'd try using avocados.

I used four medium eggs [affiliate link] for my husband's omelet, three medium for ES's omelet and 2 for mine.

I made each omelet separately, scrambling the eggs for each separately.

I sauteed 1 pound of fresh spinach for the three omelets. I put a teaspoon or two of butter in a cast iron skillet and sauteed a quarter pound at a time. I salted the spinach lightly with sea salt [affiliate link] while it was cooking down. While the spinach was sauteing I mashed two avocados and lightly salted.

In a medium sized skillet, heat 1 tablespoon of butter (or other suitable oil; ghee, olive oil or coconut oil [affiliate link]) until bubbling slightly. Pour scrambled eggs into the hot skillet; cover with a lid for 1-2 minutes. The eggs should begin to set up. When they are stiff enough to slide a spatula under, I like to pick up the eggs (hopefully in one piece) and flip them over so the top side can cook quickly. I do not like browned eggs, so I am a pretty fussy omelet maker. My hubby is not so picky, nor is my son, so sometimes their eggs get slightly rowned.

Once you flip the eggs over, they will be done very quickly, so layer the spinach and avocado in rows in the middle of the eggs. Use the spatula to flip one third of the omelet over the veggies in the middle, and then flip the other side toward the middle.

Spinach and Avocado Omelet
Spinach and Avocado Omelet

If desired, garnish the top of the omelet with some spinach and avocado. Serve with breakfast sausage or almond pancakes.

Spinach and Avocado Omelet

Enjoy!

 

Spinach and Avocado Omelet
Author: 
Recipe type: Eggs, Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 servings
 
Ingredients
  • 9 eggs
  • 1 lb spinach
  • 2-4 tbsp butter, ghee, or coconut oil
  • 2 avocados
  • ½ tsp sea salt
Instructions
  1. Scramble eggs and set aside.
  2. Saute spinach a quarter pound at a time in melted butter.
  3. Salt lighlty with sea salt while it is cooking.
  4. Mash avocados and salt lightly. Set aside.
  5. In a medium sized skillet, heat 1 tablespoon of butter (or other suitable oil; ghee, olive oil or coconut oil) until bubbling slightly.
  6. Pour scrambled eggs into the hot skillet; cover with a lid for 1-2 minutes.
  7. The eggs should begin to set up.
  8. When they are stiff enough to slide a spatula under, I like to pick up the eggs (hopefully in one piece) and flip them over so the top side can cook quickly
  9. Once you flip the eggs over, they will be done very quickly, so layer the spinach and avocado in rows in the middle of the eggs.
  10. Use the spatula to flip one third of the omelet over the veggies in the middle, and then flip the other side toward the middle.
  11. If desired, garnish the top of the omelet with some spinach and avocado.
  12. Serve with breakfast sausage or almond pancakes.
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Zucchini Scrambled Eggs or Green Eggs

I realized after I made these for myself, little children might like the prospect of eating green eggs [affiliate link]! 🙂

So simple, and so delicious.

This made one serving for me.

  • 1 zucchini, shredded
  • 2 eggs

Put some fat in a skillet, I use cast iron. I probably put about two tablespoons. Dump the shredded zucchini into the skillet and saute until it has a transparent look to it.

Zucchini in the skillet

Zucchini Transparent

Scramble the eggs, and pour on top of the zucchini.

Eggs over zucchini

Stir quickly so as to prevent the eggs from browning. Remove from skillet immediately when done (also to prevent browning – I do not like browned eggs).

Zucchini Scrambled Eggs

Enjoy!

 

Recipe: Zucchini Scrambled Eggs or Green Eggs
Author: 
Recipe type: Eggs
Prep time: 
Cook time: 
Total time: 
 
A simple and delicious egg breakfast.
Ingredients
  • 1 zucchini, shredded
  • 2 eggs
Instructions
  1. Put 2 tbsp some fat into a skillet and melt. (butter, lard, coconut oil [affiliate link])
  2. Dump the shredded zucchini into the skillet and saute until it has a transparent look to it.
  3. Scramble the eggs, and pour on top of the zucchini.
  4. Stir quickly so as to prevent the eggs from browning.
  5. Remove from skillet immediately when done.
  6. Enjoy.
GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.