Recipes

~ ~ ~   ~ ~ ~   ~ ~ ~   ~ ~ ~   ~ ~ ~   ~ ~ ~   ~ ~ ~

Paleo Spanish Tortilla

Ingredients:

• 1 tablespoon butter
• Coconut oil
• 6-10 medium to large eggs – beaten
• small yellow onion – diced
• 3 medium baby bella mushrooms – thinly sliced or diced
• 1-cup Spinach – sliced
• 1-cup cherry tomatoes – halved
• Salt and Pepper

Note: Vegetables used based on preference. Some other good options: shredded sweet potato, slightly steamed broccoli, baby kale, bell peppers, cooked eggplant, etc.

Instructions:

1. Preheat oven to 400 degrees.
2. In a small saucepan, add butter and onions (and bell peppers if used) at low heat until browned. Set in refrigerator in small bowl to cool before adding to mixture. (Add last)
3. Mix in a medium bowl: onion, mushrooms, spinach, tomatoes, eggs, salt and pepper
4. Use coconut oil to grease a pie pan (or similar).
5. Pour mixture in pie pan. Add salt and pepper to top if preferred.
6. Bake for 20-25 minutes or until dry.

~ ~ ~   ~ ~ ~   ~ ~ ~   ~ ~ ~   ~ ~ ~   ~ ~ ~   ~ ~ ~

Garlic Cauliflower “mashed potatoes”

• 1 large head cauliflower
• 5 large cloves garlic
• Salt
• 2 tablespoons butter
• ¼ teaspoon freshly ground nutmeg
• Freshly ground black pepper to taste

Instructions:

1. Fill up a large (6 quart) stock pot with an inch or two of water. Place a steamer insert in the pot, cover with a lid, and put the pot on a burner set on high.
2. While waiting for the water to boil, wash and trim the cauliflower. Cut up the florets and stem. Slice up all the garlic cloves.
3. Once the water is boiling, throw in the stems, half of the florets, and all of the garlic, salt.
4. Then, put in the rest of the cauliflower, season with more salt, replace the lid, and steam everything until soft (about 10 minutes).
5. Drain everything
   into a colander and then dump it all into food processor fitted with the steel knife attachment. Season with some fresh cracked pepper and nutmeg. Add butter.
6. Process everything until smooth, season to taste. These faux “mashed potatoes” reheat well in the microwave.

~ ~ ~   ~ ~ ~   ~ ~ ~   ~ ~ ~   ~ ~ ~   ~ ~ ~   ~ ~ ~

Breakfast casserole

• 1 lb sausage
• 1 large sweet potato, diced
• 2 cups baby spinach, roughly chopped
• 2 large tomatoes, thinly sliced (or 1-cup cherry tomatoes – halved)
• 1 green onion, diced
• 10 large eggs
• Salt and pepper

Note: You may also add sliced mushrooms, baby kale, red or green bell peppers, steamed broccoli, butternut squash, etc.

 

Instructions:

1. Preheat oven to 375, grease a glass baking dish
2. Undo sausage from casing and prepare vegetables for sauteeing
3. Cook sausage thoroughly in a skillet and remove; set aside sausage grease
4. Cook diced sweet potatoes in sausage grease (about 15 minutes) or until tender; remove from skillet
5. Mix the cooked sweet potatoes, green onions, spinach, and sausage in a bowl
6. Spread the mixture evenly on the bottom of the glass dish
7. Whisk all the eggs in a large bowl and pour evenly over the sausage and veggie mixture
8. Place thinly sliced tomatoes on top of mixture
9. Bake for about 25 minutes

~ ~ ~   ~ ~ ~   ~ ~ ~   ~ ~ ~   ~ ~ ~   ~ ~ ~   ~ ~ ~

Cole slaw

Using a food processer, the cabbage and carrots are chopped and set aside.

• ½ head (approx. 1 pound) green cabbage
• 1/4 head red cabbage
• 2 -3 medium carrots

Create Sauce:

-Combine all ingredients in a medium bowl

-Use food processor to chop 1/4 cup fresh dill

• 1 cup mayo
• 2 tablespoons mustard
• ¼ teaspoon turmeric
• ¼ teaspoon paprika
• 2 Tbs apple cider vinegar
• Fennel seeds- to taste

~ ~ ~   ~ ~ ~   ~ ~ ~   ~ ~ ~   ~ ~ ~   ~ ~ ~   ~ ~ ~

Raspberry Scones

• 2 large eggs, beaten until frothy
• 1 cup almond flour
• 1/3 cup sugar or sugar substitute
• 1 ½ teaspoon baking powder
• 1 ½ teaspoon vanilla extract
• ½ cup fresh raspberries

Instructions:

1. Preheat oven to 375 degrees and line a sheet pan with parchment paper
2. In a large bowl, combine all of the ingredients, except for the raspberries, and a mix well to create a batter
3. Gently fold the raspberries into the batter and use a tablespoon to drop 6 evenly spaced scones on the lined pan (about 2 heaping tablespoons for each scone).
4. Bake for about 15 minutes until scones begin to lightly browned. Let cool for 10 minutes before removing from the parchment paper and serving them.

~ ~ ~   ~ ~ ~   ~ ~ ~   ~ ~ ~   ~ ~ ~   ~ ~ ~   ~ ~ ~

Tomato, vegetable, and sausage soup

• 4 pieces of bacon, finely chopped
• 1 lb chicken sausage removed from casing
• 3 cups total chopped vegetables (for example broccoli slaw, red onion, celery and carrots)
• 4 minced garlic cloves
• ½ teaspoon crushed red pepper
• 2 bay leaves
• 1 32 oz. container of low-sodium vegetable broth
• 2 38 oz. cans crushed tomatoes
• Balsamic vinegar, olive oil, Italian seasoning, salt, pepper to taste, handful of chopped baby spinach

Instructions:

1. In a large pot, cook bacon for 2 minutes, then add sausage and cook until brown, using a wooden spoon to break into small pieces
2. Add vegetable mixture and saute until soft.
3. Add garlic and red pepper flakes, cooking for 30 seconds more
4. Add broth, tomatoes, and all other ingredients, seasoning to your liking.
5. Bring to a boil and then reduce heat to a simmer

~ ~ ~   ~ ~ ~   ~ ~ ~   ~ ~ ~   ~ ~ ~   ~ ~ ~   ~ ~ ~