These egg muffins are awesome for a to-go breakfast. One batch lasted me a week- I ate 2 muffins a day at work. I made these paleo friendly; however, you can easily add any ingredients you want like shredded cheese or chopped bacon to the mixture. Chopped broccoli with shredded cheddar would probably be delicious.
- 12 eggs
- 24 grape tomatoes
- fresh basil
- olive oil or coconut oil
- salt, pepper
1. Pre-heat oven to 350 degrees. Grease muffin tin with oil.
2. Chop basil
3. Whisk together eggs and basil in a large bowl. Season with salt & pepper.
4. Drop 2 grape tomatoes into each muffin tin. Then pour mixture. Divide evenly among the 12 muffin tins.
5. Cook for 25 minutes. Serve with sliced avocado, hot sauce, or goat/feta cheese (non-paleo.)
Ingredients (serves 4)
- 2 boneless, skinless chicken breasts, cut into pieces
- 1 shallot (chopped)
- 2 garlic cloves (minced)
- 12 oz sliced Cremini mushrooms
- 32 oz low-sodium chicken stock
- 16 oz water
- 4 oz dried Porcini mushrooms (or mixed medley including porcini)
- 7 oz Enoki mushroom (can be found at Asian markets)
- 6 green onions (sliced)
- 4 fried eggs (optional)
- red pepper flakes (use a lot if you like it spicy)
1. Season the chicken with the salt and the pepper.
2. Heat a large pot over medium heat. Add olive oil then chicken and cover. Cook approx. 10 min until starting to brown.
3. Reduce the heat to low and remove the chicken with a slotted spoon, placing it in a bowl.
4. Add the shallot, garlic and Cremini mushrooms. Cover and cook until the mushrooms soften, approx. 7 minutes.
5. Add the stock, water, and chicken. Bring to a boil.
6. Add the dried mushrooms and Enoki mushroom. Cook for 10 minutes. Add in the green onions and red pepper flakes.
7. Serve the soup with an egg on top.
- 1 (15-ounce) can pumpkin puree
- 1 cup milk of choice
- 1/2 cup honey
- 2 Tablespoons oil
- 2 teaspoons vanilla
- 3/4 cup coconut flour
- 1 Tablespoon flaxseed meal (or any paleo meal)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon pie spice
Out of Oven
1. Preheat oven to 450˚ F.
2. Mix together all the liquid ingredients in one bowl and the dry ingredients in another. Slowly pour the dry ingredients into the wet ingredients while stirring until completely combined.
3. Spray a 10″ pie plate or pan with oil, then put the mix into it. Leave at least 1/4 inch between the batter and the top of the pie plate. Smooth the top of the pie with a spatula.
4. Bake pie in oven for 15 minutes. Then reduce the heat to 375˚ F and bake for 30 more minutes.
5. Cool completely before cutting and serving. Serve with coconut or almond milk vanilla ice cream. (Pie stays well in fridge.)
I love this recipe because it’s easy to make, you can substitute for any ingredients you like, and it actually takes like Chinese fried rice. I recently discovered Coconut Aminos and now I don’t think I will ever use Soy sauce again. Not only is it Paleo friendly (soy-free) but there is a lot less sodium as well. Also great with sushi!
Other suggested ingredients: eggplant and/or squash instead of broccoli
- 1 cup quinoa
- 1/2 cup vegetable broth
- 2 cloves garlic (minced)
- 1/4 onion chopped
- 1 cup kale (chopped)
- 1/2 cup broccoli (chopped)
- 3 Portobello mushroom caps (cut into bite sized pieces)
- 2 scrambled eggs (optional)
1. Cook quinoa according to package.
2. Cook mushrooms in a small skillet.
3. While mushrooms are cooking heat broth in a large wok. Add garlic and broccoli. When they start to soften add onions. Cook until liquid is almost evaporated.
4. Stir in mushrooms (cooked), kale and Coconut Aminos. Mix until all is coated.
5. Mix in scrambled eggs (optional).
- 2 lbs smoked haddock
- avocado oil
1. Preheat the oven to 350 degrees.
2. Lay foil on a baking sheet and place the fish in the middle.
3. Drizzle with the avocado oil and sprinkle with black pepper.
4. Fold the foil over the fish making sure all sides are closed.
5. Bake in the oven for 10-15 minutes until cooked.
Great fall soup. Easy to make, although time consuming, and very filing.
Makes: 2 quarts
- 1 large butternut squash (about 6 cups cubed)
- 1 can (14 ounces) coconut milk
- 1 cup of chicken stock
- 2 carrots (peeled and chopped)
- 1 granny smith apple (peeled, cored, and cubed)
- 4 cloves of garlic (chopped)
- 2 jalapeño peppers (chopped)
- 6 ounces of crisped bacon (chopped)
- 2 tsp Paprika
1. Put squash, carrots, apple, garlic, coconut milk, chicken stock and paprika in a large pot. Turn heat setting to low. Cook for 4-6 hours.
2. Use immersion blender or food processor to puree soup once it is finished cooking.
3. Garnish with chopped bacon and jalapeño.
Cook time: 1 hr 30 min
Ingredients (serves 2)
- 1 spaghetti squash
- 1 zucchini
- 1 red pepper
- small packed sliced mushrooms
- 1 small yellow onion
- 1 tbs crushed garlic
- 1 can diced tomatoes (Italian herb if available)
- hot pepper flakes, dried oregano or basil
- salt and pepper
1. Put over to 350 degrees. Take fork and poke holes all over spaghetti squash. Put squash on roasting pan in oven for 80 minutes. Halfway through flip squash.
2. Dice zucchini, pepper and onion.
3. When spaghetti squash is cooked remove from oven and let cool. While it cools set stove to medium. Add a bit of oil, then garlic and onion to pan. Let simmer until fragrance starts. Add diced vegetables and cook for 5 minutes. Turn stove down to medium-low and add canned tomatoes. Keep cooking until liquid has evaporated. (While this is cooking add spiced to your taste.)
4. When spaghetti squash is cool enough to touch half lengthwise and scoop out seeds. Using a fork scrape lengthwise to remove flesh in long strands.
5. Mix spaghetti squash strands with sauce. Serve.
After seeds are removed
Now that Fall is officially here I decided to start cooking all the delicious and lumpy fall vegetables with warming fall spices. The smell of the nutmeg roaming through my apartment was definitely a summer is over pick-me-up.
- 1 lb Brussels sprouts
- 1 small Butternut squash (peeled and cut into chunks)
- whole garlic cloves
- 1/2 tsp rubbed sage
- 1/2 tsp ground nutmeg
- 1/2 tsp pepper
- olive oil
- salt (optional)
1. Preheat oven to 450 degrees.
2. Place vegetables in bowl and mix with olive oil. Mix seasonings in small bowl, then mix into vegetables.
3. Place vegetables onto foiled baking sheet.
4. Bake for approx. 30 minutes or until browned.
This Spanish Garlic Shrimp is by far one of my favourite dishes and it’s so simple to make. I use frozen raw peeled shrimp and dried cilantro (if I don’t have fresh) and it always comes out tasting delicious.
Ingredients (serves 2)
- 1 lb large shrimp, peeled and deveined (thaw if using frozen raw shrimp)
- 6 cloves garlic, chopped
- 1 tbsp olive oil
- red pepper flakes
- pinch paprika
- salt, pepper
- 1/4 cup chopped fresh cilantro**
- Lime wedges for serving
- pre-cooked green vegetable (optional)
** If you decide to use dried herbs then add along with the paprika.
1. Heat oil, garlic and red pepper flakes over Medium High heat until garlic starts to brown.
2. Add shrimp. Saute for approx. 3 minutes until opaque. Halfway through add paprika, and salt & pepper to taste.
3. Garnish with fresh cilantro and lime wedges.
I like to add extra chilli flakes to make it spicier. Right as the shrimp is done I toss in steamed broccoli, or defrosted peas for a quicker go-to meal.