Ultimate Paleolithic Collection (5 page)

A quick and satisfying dish to start your morning. Using cooked meat and fresh vegetables make this casserole easy to put together.

Ingredients:

-
      
6 eggs

-
      
¼ pound cooked meat of your choice

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¼ cup fresh sliced mushrooms

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3 tablespoons chopped onions

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1 teaspoon each of salt and pepper

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½ teaspoon garlic powder

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½ teaspoon paprika

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½ teaspoon dried thyme

-
      
Aged shredded cheese for topping (optional)

Directions:

1.
   
Preheat your oven to 350 degrees F.

2.
  
In a large bowl, combine all the ingredients except the cheese you will use as a topping and mix until all the ingredients are thoroughly blended.

3.
  
Pour mixture into a greased 8” × 8” baking dish.

4.
  
Sprinkle the top of the batter with shredded cheese (optional).

5.
   
Place in preheated oven and bake for 45 minutes.

6.
  
Slice and serve.

Zucchini Pork Casserole

Part casserole, part frittata, this dish is hearty and delicious without feeling too heavy.

Ingredients:

-
      
1 red onion, chopped

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4 garlic cloves, minced

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8 eggs

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2 cups cooked shredded pork

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1 zucchini, peeled and shredded

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2 tablespoons fresh basil

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Salt and pepper to taste

-
      
½ - 1 cup shredded aged cheese (optional)

Directions:

1.
   
Preheat your oven to 350 degrees F.

2.
  
Sauté your onion and garlic in a frying pan over medium heat until the onion starts to caramelize.

3.
  
Turn off the heat and allow the onion to remain in the pan.

4.
  
In a mixing bowl, combine the eggs, shredded pork, shredded zucchini, basil, salt and pepper and mix until thoroughly blended.

5.
   
Add in the sautéed onion and garlic and blend well.

6.
  
In a greased 9” x 13” baking pan, pour the mixture into the baking dish and distribute evenly.

7.
  
Top with shredded cheese if desired.

8.
  
Place the dish into your oven and cook for approximately 30 minutes. Test the center for doneness

9.
  
If you want the top to be browned, you can place the dish under the broiler for 4 to 5 minutes.

10.
    
Cut and serve.

MUFFINS

&

BREADS

Hearty Morning Egg Cups

This versatile dish works well for a weekday breakfast, a tasty brunch recipe, or a hearty appetizer. This easy and quick meal can use leftover meat from last night’s dinner. Leftover egg cups can be refrigerated and served later.

Ingredients:

-
      
1 tablespoon olive oil OR olive-oil spray

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2 cups small cooked meat cubes

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12 eggs

-
      
Salt and pepper to taste

-
      
¼ cup aged shredded cheese (optional if you eat dairy)

-
      
3 tablespoons sliced chives

Directions:

1.
   
Preheat your oven to 350 degrees F.

2.
  
Gently wipe each muffin cup with olive oil or lightly spray the muffin cups with an olive oil spray.

3.
  
Place a few meat cubes in the bottom of each cup.

4.
  
Crack an egg and allow it to drop on top of the meat.

5.
   
Continue this process until all your muffin cups are filled with an egg.

6.
  
Season each egg cup with sea salt and pepper to your liking.

7.
  
Top each egg with a small amount of shredded cheese and sliced chives if desired.

8.
  
Bake for 20 minute until eggs are thoroughly cooked.

9.
  
Remove from the muffin cups and serve warm.

Cranberry Almond Bread

This bread is made moist with zucchini as an ingredients and is heart-healthy with the addition of almond meal and butter. Cranberries, raw honey, nut, and spices also bring lots of flavor to this tasty bread.

Ingredients:

-
      
4 eggs

-
      
2 medium zucchini, peeled and grated

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½ cup almond butter

-
      
1 cup dried unsweetened cranberries

-
      
1 cup almond meal

-
      
2 tablespoons raw honey

-
      
1½ teaspoons cinnamon

-
      
1½ teaspoons nutmeg

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1 teaspoon pumpkin pie spice

-
      
1 teaspoon baking soda

-
      
¼ teaspoon sea salt

-
      
¼ teaspoon ground cloves

-
      
¾ cup chopped walnuts

Directions:

1.
   
Preheat your oven to 350 degrees F.

2.
  
Prepare a 9” x 5” loaf pan with olive oil spray or apply olive oil with a paper towel.

3.
  
Separate the egg yolks from the egg whites and put each into separate bowls.

4.
  
Beat the egg yolks well.

5.
   
Combine all the remaining ingredients in with the egg yolks, except for the walnuts.

6.
  
Mix all the ingredients well.

7.
  
In a separate bowl, whip the egg whites with an electric beater until they form stiff peaks.

8.
  
Fold in the egg whites with the egg/zucchini mixture.

9.
  
Gently mix in the chopped walnuts.

10.
    
Pour the batter into your greased loaf pan.

11.
     
Bake for 60 minutes until the top is a golden brown color.

12.
    
Test for doneness by inserting a toothpick or cake tester in the center of the bread. It is done when only crumbs appear on the toothpick or tester.

13.
    
Allow the bread to cool for 15-20 minutes before removing it from the pan.

14.
    
Once it is cooled, slice to desired thickness and enjoy.

Pumpkin Gingerbread Muffins

These moist and delicious wheat-free muffins are reminiscent of warm gingerbread cookies.

Ingredients:

-
      
½ cup coconut flour

-
      
2 teaspoons ground cinnamon

-
      
½ teaspoon ground nutmeg

-
      
½ teaspoon ground ginger

-
      
¼ teaspoon ground cloves

-
      
½ teaspoon baking soda

-
      
½ teaspoon baking powder

-
      
½ teaspoon salt

-
      
1 cup canned 100% pureed pumpkin

-
      
4 eggs

-
      
2–3 tablespoons olive oil

-
      
¼ cup raw honey or pure maple syrup

-
      
1 teaspoon pure vanilla extract

-
      
Pumpkin seeds or walnuts for topping (optional)

Directions:

1.
   
Preheat your oven to 400 degrees F.