Due to the fact that it's getting to be fall, or maybe just due to the fact that I killed it in yesterday's workout, I was really in the mood for something 'stick to your ribs' for dinner last night. I think the salad I had for lunch didn't help how starving I was. It had sardines on it and everything, it should have kept me full for longer but oh well. Drawing inspiration from a few different recipes and my tummy saying 'throw on more ham! More onions!' I put this together. It takes a full 45 minutes to bake so if you are hungry now I would refer you to one of the quicker recipes on this blog, or your local pizza place which carries gluten free crust.
Paleo Squash and Ham Bake
Ingredients:
1. 3 cups cooked butternut, acorn, or crooked neck squash* mashed
2. 1-1 1/2 lbs of cooked of ham, cubed
3. 1/2 of a medium-large yellow, green, or red onion, diced**
4. 4 medium or 3 large farm fresh eggs
5. 1/2 can of full fat coconut milk
6. 1 tsp coriander
7. 1-1 1/2 tsp black pepper
8. 2 Tbsp smokey Spanish or Hungarian paprika***
*Note that some sources report that crooked neck squash have significantly less nutritional content than butternut or acorn, but crooked neck have a firm but rich texture I like. You can go either way, or combine them
**Don't go crazy with the veggies here. Adding say, bell pepper or carrots will up the sweetness already found in the ham and will mess with the flavor of the dish. If you want additional nutrition from veggies consider something mild which will add to the texture but not interfere with the flavor, such as bok choy
***This smokiness with the ham and rich creaminess of the squash and filling is what takes this dish to the next level. Don't skimp.
Directions:
1. Preheat oven to 350 degrees
2. Grab a medium size casserole dish and put all of the squash on the bottom of it
3. Chop your ham and put that on top of the squash, then chop the onion and put it on top of that
4. Sprinkle half of your paprika and half of your pepper on top of the wonderful ingredients already in the dish
5. In a separate dish whisk together your eggs and coconut milk. Canned coconut milk is about half clear liquid and half semi-solid milk fat. Use half of each for this recipe, and air on the side of using more of the milk fat
6. Add the rest of the paprika and pepper and the coriander to the egg mixture and whisk again, making sure to scrape down the sides of the dish so you don't leave any spice behind
7. Pour the egg mixture evenly over the casserole. Some of the ham or onion pieces may float and this is fine.
8. Cook for 45 minutes or until the center of the casserole doesn't jiggle a lot when you tap the side of the dish. Let stand for at least 5 minutes before cutting into it.
9. Devour this dish and your next workout
Serves 4 normal people or 2-3 crossfitters, especially if served with a side salad or something
Where are the pictures? With hat in hand I must confess that we ate it too fast to grab a photo. I shall remember to snap a few pics the next time I make this so that you can be assured as you go along that your squash ham bake looks just like mine, although privately I think you should have more confidence in your mad skillz.
Now, onto PRs in handstand holds and getting everything in from the car in one trip!
Paleo Squash and Ham Bake
Ingredients:
1. 3 cups cooked butternut, acorn, or crooked neck squash* mashed
2. 1-1 1/2 lbs of cooked of ham, cubed
3. 1/2 of a medium-large yellow, green, or red onion, diced**
4. 4 medium or 3 large farm fresh eggs
5. 1/2 can of full fat coconut milk
6. 1 tsp coriander
7. 1-1 1/2 tsp black pepper
8. 2 Tbsp smokey Spanish or Hungarian paprika***
*Note that some sources report that crooked neck squash have significantly less nutritional content than butternut or acorn, but crooked neck have a firm but rich texture I like. You can go either way, or combine them
**Don't go crazy with the veggies here. Adding say, bell pepper or carrots will up the sweetness already found in the ham and will mess with the flavor of the dish. If you want additional nutrition from veggies consider something mild which will add to the texture but not interfere with the flavor, such as bok choy
***This smokiness with the ham and rich creaminess of the squash and filling is what takes this dish to the next level. Don't skimp.
Directions:
1. Preheat oven to 350 degrees
2. Grab a medium size casserole dish and put all of the squash on the bottom of it
3. Chop your ham and put that on top of the squash, then chop the onion and put it on top of that
4. Sprinkle half of your paprika and half of your pepper on top of the wonderful ingredients already in the dish
5. In a separate dish whisk together your eggs and coconut milk. Canned coconut milk is about half clear liquid and half semi-solid milk fat. Use half of each for this recipe, and air on the side of using more of the milk fat
6. Add the rest of the paprika and pepper and the coriander to the egg mixture and whisk again, making sure to scrape down the sides of the dish so you don't leave any spice behind
7. Pour the egg mixture evenly over the casserole. Some of the ham or onion pieces may float and this is fine.
8. Cook for 45 minutes or until the center of the casserole doesn't jiggle a lot when you tap the side of the dish. Let stand for at least 5 minutes before cutting into it.
9. Devour this dish and your next workout
Serves 4 normal people or 2-3 crossfitters, especially if served with a side salad or something
Where are the pictures? With hat in hand I must confess that we ate it too fast to grab a photo. I shall remember to snap a few pics the next time I make this so that you can be assured as you go along that your squash ham bake looks just like mine, although privately I think you should have more confidence in your mad skillz.
Now, onto PRs in handstand holds and getting everything in from the car in one trip!
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