Paleo Egg-In-The-Hole

PALEO EGG-IN-THE-HOLE

Yield: Yields 6 Egg-in-the-Holes

NF based on 1 of 6 servings

INGREDIENTS

• 2 acorn squash
• 6 whole eggs
• 2 tbsp extra-virgin olive oil
• Salt and pepper to taste
• 5-6 pitted dates
• 8 walnut halves
• Fresh parsley to garnish

INSTRUCTIONS

1. Preheat oven to 375F
2. Slice squashes crosswise in order to get at least 3 slices with complete holes per squash*. Your good slices should be about 3/4" inch thick.
3. Remove the seeds and place the slices on a parchment paper lined baking sheet. Sprinkle liberally with salt and pepper and bake in the oven for 20 minutes.
4. While the squash is in the oven, place walnuts and dates on a cutting board and chop them simultaneously until their texture resembles that of coarse sand.
5. Take the squash out of the oven and drizzle each slice with a little bit of olive oil.
6. Crack an egg directly in the center of each slice, sprinkle eggs with a little bit of salt and pepper and sprinkle date/walnut crumble over the entire surface of the squash slices and eggs
7. Return to the oven for 8-10 minutes or until the eggs are done to your liking
8. Garnish with fresh parsley and serve immediately.
9. Drizzle with maple syrup if desired.

Sandra's Vegan Chickpea Salad

Ingredients


2 (15-ounce) cans chickpeas, rinsed and drained
1 small red onion finely chopped
1 small red bell pepper, chopped
A few ribs celery & tops, chopped
1 clove garlic, minced or grated 
1/4 teaspoon crushed red pepper 
1 teaspoon fresh rosemary, finely chopped,crushed from jar
2 tablespoons red or white wine vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
 Directions

Combine chickpeas with onions, peppers, celery, red pepper flakes in a bowl .

Then in a processor or bullet/ninja add rosemary,garlic salt, pepper, oil and vinegar to combine the ingredients to make the dressing. 

Dress salad by pouring the mixture over the chickpeas and other ingredients in the bowl and tossing from bottom to top with a big spoon. 

This is best if made a day ahead so it can marinate. You can always do what I do, put it in a tupperware like dish and keep tipping it over every time you visit the frig. That way the bottom is on top and the whole salad gets to soak up the goodness of the dressing.

3 health benefits of chickpeas:

Whether you call them chickpeas or garbanzo beans, these little legumes are both tasty and healthy ! One of the oldest cultivated vegetables in the Middle East, chickpeas have been a favorite for hundreds of years ...see why. 

Here are three health benefits of chickpeas:

1. Hunger control: Chickpeas are high in fiber and protein, and they have a low glysemic index. This powerful combination can help control your weight and blood sugar. Enjoying as little as 1/2 cup of chickpeas daily can keep you feeling full longer.

2. Cholesterol reduction: Including 3/4 cup  of chickpeas (handful) in your diet each day can help lower LDL (bad) cholesterol levels, which reduces your risk of heart attacks, strokes,hardening of the arteries, dementia and more

3. Versatility: Chickpeas can be used in salads, soups, curries, chili and stews. Or consider roasting them with your favorite savory spices. Chickpea flour (also called garam) is gluten-free, high in protein and can be used to make pakoras, pappadams or pancakes, or can serve as a substitute for eggs in baked goods.