Original post September 14, 2014
Updated February, 2017
Michelle Edmonds, M.A., M.Ed
Author|Coach and Master Chef !!

Sunday is my favorite day for cooking for the week. I cook like this all the time. I am very busy as we all are these days. In my case, I am constantly on the phone or in conferences. Thus, I like making meals that I can pick off of throughthout the day, or carry with me, without being messy. Of  course, they must be complete meals = Protein and veggie. As a prior vegetarian restaurant owner, I have learned to  develop recipes where the same ingredients may be used to prepare  another meal. It helsp to prepare your meals while you are aleady in the zone,  in the kitchen, with everything  already out and messy. I will make 2 or sometimes 3 different meals with the same ingredients

My first Recipe for today: 

A quick, inexpensive complete meal, that can be carried with you in a plastic container to work . Great Sunday brunch, served with a green salald  or as a fast after church mini meal

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 12 muffins
Serving Size: 1 -2 muffins
  • 1 lb ground chorizo or 3-4 large suasages
  • 8 eggs
  • Sea salt to taste
  • 1 cup of diced fresh onions, red peppers or hot peppers (see below)
  • 3 oz water
  • 2 tbsp extra virgin  oil
  • 36-42  diced  raw baby spinach leaves
  • *optional (not paleo) 1/2 cup shredded soy cheese. Omit if you are still in the active weight los stages, but it will not hurt. One Serenity superstar at these during her first week, and weight came off quite nicely. Don't overdue it.


  1. In a large saucepan  pan, brown the chorizo sausages until cooked thoroughly.
  2. While chorizo is cooking, generously grease muffin pan with extra virgin olive oil.
  3. Optional- add onions, spinach (or asparagus) bell peppers or other veggie and brown with chorizo.
  4. Add browned chorizo into muffin pans.
  5. In a large bowl, whisk eggs and water until fluffy and slightly foamy.
  6. Pour eggs into muffin tins
  7. DROP 36-48 raw baby spinach leaves into  a hot very lightly oiled skillet where the heat has now been turned off. Braise the  leaves until they are just beginning to wilt but still hold their shape and bright green. Repeat: You do not want the leaves to be fully cooked—just a bit droopy. 
  8. Roughly chop spinach, WITH 2-4   Fire roasted tomatoes (see below) If yo make your own as showm great. If you use the can dry off tomatoes with a paper towel, before dicing. TIP: Add the reminader of your chorizo sliced intoe the remainder of the tomatoes, liquid from the can, remaining spinach in the bag . Again lightly heat. now have CHORIZO spaghetti sauce . Eat plain and serve over spaghetti squash. 
  9. Now drop 3-4 of the sauted spinach leaves onto of the egg mixture...stir very gently. 
  10. Bake at 350 for 15 minutes or until completely cooked through (a toothpick inserted in the middle of the muffin will come out without runny egg).
  11. Optional- halfway through sprinle the top with  shredded soy cheese.
  12. Remove and enjoy!
Chorizo ~ shown below

What is Chorizo?
Chorizo can be a fresh sausage, in which case it must be cooked before eating. In Europe, it is more frequently a fermentedcuredsmoked sausage, in which case it is often sliced and eaten without cooking, and can be added as an ingredient to add flavour to other dishes. Spanish chorizo and Portuguese chouriço get their distinctive smokiness and deep red color from dried smoked red peppers (pimentón/pimentão).
Due to culinary tradition and the high cost of imported Spanish smoked paprikaMexican chorizo is usually made with native chili peppers of the same Capsicum annuumspecies, used abundantly in Mexican cuisine. In Latin America, vinegar also tends to be used instead of the white wine usually used in Spain

Use from the can

Make your own

CHORIZO spaghetti sauce 
 over the Spaghetti Sqash 
Start the next meal
with the liquid and leftover ingredients

Serve over
Garlic Butter  Spaghetti Squash. 
Shake garlic powder, toss squash,  
with (1) TBS of extra virgin olive oil 
Serve with your CHORIZO spaghetti sauce over the sqash, 
Sprinkle or garnish with some of your fresh parsley

VOILA- Meal # 2 for the week is made

In this pic, I used zucchini

With the remaining Spaghtetti squah
toss with gralic and melter butter (Butter is PALEO)
Serve this batch with Fish or the protein of your choice
Add veggies as shown

And, other than some PALEO wraps and salad stuff, 
 you just be be done cooking until next Sunday!


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