Kelsey's super easy quiche

These are made in a muffin pan so that they are individual sized.

For the "crust" I tried a prosciutto crust and a sweet potato crust. Both were really good!

For the prosciutto crust, I lined the cups of the muffin pan with the prosciutto then filled it in with the egg mixture.

For the sweet potato crust, I grated the sweet potatoes and packed it against the sides and bottom of the cups. I baked this crust at 375 for about 10 min (till it is slightly golden just so it isn't soggy). For the egg mixture, I beat 1 to 1 1/2 eggs per cup till it was fluffy. Then I tossed chopped up veggies with the egg mixture (mushrooms, summer squash, zucchini, spinach, garlic, and basil). I also added chopped up breakfast sausage to the sweet potato crust quiche. Hope you all enjoy!!

Paleo Hummus

Thanks for the recipe Jess!

2 peeled and cut zucchini
3/4 cup tahini
1/4 cup olive oil
1/2 cup lemon juice
4 cloves garlic
2.5 tsp sea salt
1/2 T ground cumin

Combine all ingredients in a food processor or blender and enjoy with your favorite veggies.

Paleo picadillo- cuban style

Thanks to Dave K. for introducing us to picadillo- yum!

olive oil
1 white onion chopped
8 garlic cloves, minced
3 bay leaves
2 pounds ground beef- grass fed if possible
1 15 ounce can diced tomatoes - sugar free, undrained, or 3 home grown tomatoes, diced
1/2 cup raisins
1/2 cup green olives, whole or sliced
dash of red wine vinegar, chili powder, and cayenne pepper

saute onion, garlic and beef in olive oil until beef is browned. Add bay leaves, tomatoes, raisins, and green olives. Simmer about 8 minutes. Discard bay leaves. If you want a thicker picadillo, add 1 can (6oz) tomato paste - sugar free.

Serve with cauliflower rice, or alone with veggies.

Paleo Paella

1 lb chicken tenderloins
3 nitrate free, gluten free, sugar free italian sausages
1 lb frozen uncooked shrimp
2 T olive oil
1 diced white onion
4 cloves garlic crushed
15 oz can diced tomatoes- sugar free
1 cup water
1 head cauliflower
dash of red pepper flakes
2 tsp dried basil
1 T paprika
1T garlic herb seasoning
dash of garlic powder
dash of cayenne pepper
dash of onion powder
dash of bijol seasoning - use saffron if you have it, but its darn expensive! Bijol seasoning was a gift from a friend from Miami and gives the paella a great yellow/orange color!

Let frozen shrimp thaw in bowl of cold water. Cube the chicken into 1 inch pieces and combine with basil, garlic powder, cayenne pepper, and paprika until evenly coated. Cut sausage into slices. Over medium heat, in a large skillet, heat olive oil and saute sausage until browned. Remove sausage from pan and reserve. In same skillet cook chicken until cooked through. Remove chicken from skillet and reserve with sausage. In same pan, saute onion and garlic. Add diced tomatoes, red pepper flakes, garlic herb seasoning, and onion powder. Cook together until slightly carmelized. Add chicken, sausage, and 1 cup water and allow to simmer.

While simmering, cut up head of cauliflower and make rice in food processor. When done, add cauliflower and shrimp and bijol into skillet. Cook on low for 8 minutes until shrimp are cooked through.

Enjoy!

Alex's Paleo ketchup

1 small can of plain sugar free tomato sauce - 12 oz/384 mL
1 small can of tomato paste - 6 oz
2 tsp apple cider vinegar
3/4 tsp garlic powder
1/2 tsp onion powder
a pinch of ground cloves
1/4 tsp allspice

Combine all ingredients in a saucepan and simmer for 10-15 minutes. Let cool and transfer to a container and then into the fridge.

Good on grilled sweet potatoes.

Thanks Alex!

Paleo Meatballs

This recipe made alot of meatballs - enough for 2 meals. The first night we served this over spaghetti squash and the second night we served them with grilled vegetables. Note that in this recipe, we used all natural and sugar free canned tomatoes, paste and sauce. Some of the Classico brand sauces have no sugar added. We used the tomato & basil variety. Enjoy!

16 oz. can tomatoes
4 oz can tomato paste
32 oz jar of tomato sauce
2 lbs beef
1 cup chopped celery
1 cup chopped onion
1 cup chopped carrots
1 cup sliced mushrooms
4 cloves garlic
3 eggs
1/2 cup flaxseed meal
1T oregano
1tsp black pepper
1/4 tsp chili powder

Put paste, tomatoes, mushrooms, and sauce in crockpot. In a food processor, chop the carrots, celery, onions and garlic. Then in a large bowl combine beef, eggs, flax seed meal, carrots, onions, celery, garlic, oregano, pepper and chili powder. Form into 2 inch meatballs and place in crockpot. I cooked this for 8 hours on low.

Enjoy!

Brandon's mini egg bakes

Check out the cool loaf pan!

Dice up veggies of choice - he used onions, peppers and tomatoes as well as some nitrate free ham. Beat 4-5 eggs, then pour into a greased pan. Note that the mini loaf pan was used here, but muffin tins work well too. Put in a 350 degree oven for 20 minutes. Enjoy!

Brandon's Taco Salad

1 lb. lean ground beef

1/2 small onion, finely diced

2/3 cup tomato juice

Lettuce of choice- I used leaf lettuce chopped up. For more of a taco style, Boston bib lettuce makes a great shell.

Taco seasoning:

2T. chili powder

1/2 teaspoon paprika

1/2 teaspoon cumin

1/2 teaspoon garlic powder

1/2 teaspoon oregano

1/4 teaspoon crushed red pepper

1/4 teaspoon sea salt

1/4 teaspoon fresh ground black pepper

1/4 teaspoon cayenne pepper- optional

Directions:

Saute onion and ground beef together until beef is browned. Drain off excess fat. Add 2T. taco seasoning and tomato juice. Bring to simmer on low for 5-10 minutes to get flavors acquainted.

Garnish:

green onion

red radish

cilantro

diced tomato

wholly guacamole

**You can also add shrimp sauteed in a new pan in a little leftover taco seasoning, olive oil, and added 2 tablespoons of coconut milk towards the end to add a little flavor.