Paleo No She Didn't: Eggs A La Francaise (yes, from RHONY)

Amazingly, Countess Luann didn't make up "eggs a la francaise." They're a thing and they exist and they're wonderful and paleo.

Eggs A La Francaise
Serves 1 (or 2 skinnies)

- 3 Eggs
- 2 Tbsp cold or lukewarm water
- about a Tbsp unsalted butter
- salt and pepper to taste
- parmegiano reggiano (optional)
- chives (optional)

1. Crack and whisk eggs in a bowl with the water. Salt and pepper to taste.
2. Over medium high heat, melt the butter in a pan
3. Remove pan from heat and allow to cool for a couple moments; turn heat to low.
4. Add the whisked eggs to the pan and whisk continuously and place back over the heat.
5. Keep whisking eggs until they reach your desired level of doneness. My eggs took about 10 minutes. Remember, keep it low and slow. They will be creamy.
6. Serve eggs with a sprinkle of cheese and chives

"Paleo No She Didn't": Chicken Zoodle Soup

I know it seems like I'm becoming more of a vlogger, but that's only because I'm becoming more of a vlogger. But I think you guys are up for it. Here's the second episode of Paleo No She Didn't! (In case you haven't already, you can subscribe to my on YouTube here.)

Chicken Zoodle Soup

Makes about 8 servings

• 1 onion, diced
• 2 Tbsp olive oil
• 1 large clove of garlic, minced
• 3-4 carrots, peeled and diced
• 3 stalks celery, diced
• 1 lb. chicken (dark meat), chopped into bite-sized pieces
• 2 bay leaves
• 8 quarts chicken stock
• handful of parsley, roughly chopped
• 1 zucchini, spiralized or peeled into "zoodles"
• salt and pepper to taste

1. Add olive oil to a large pot and turn heat to medium. Add onions and a pinch of salt and sweat for a couple minutes.

2. Add garlic to onion and cook for another minute.

3. Add carrots and celery to onion and garlic. Cook for about 2 minutes.

4. Pour chicken stock over vegetables and bring heat to medium high. Add bay leaves. Cook until veggies soften and are fork tender.

5. Add chicken to soup and cook for about 10 minutes. Taste broth and adjust seasoning to taste.

6. Combine zoodles into soup and allow to cook for another couple minutes.

7. Just before serving, remove bay leaves and add parsley. Serve piping hot!

Paleo No She Didn't! Featuring Ginger(not)bread and Paleo Hot Chocolate

Over the summer, I got the harebrained idea to start a Paleo cooking web series, and because YouTube is free to anyone with an internet connection and a dream, I finally got my life together enough to put the first episode together for you.

I'm proud to present "Paleo No She Didn't!" A show about how I bastardize what it means to eat paleo. This week, I'm kicking things off with two holiday favorites: Gingerbread and Hot Chocolate! I hope you like it!