Everyday Paleo (36 page)

10.
Slice and serve immediately with avocado slices as a garnish!

Spring Scramble

I love using seasonal ingredients, and this scramble is a perfect example of how you can easily get some veggies in during the morning. By always having fresh veggies on hand, you can have a different scramble every day of the week! Remember, being bored with your food is a choice, and I would personally choose variety and preparedness over boredom any day of the week!

Prep Time: 5 minutes

Cook Time: 5–7 minutes

Serves: 3–4

• ½ red onion, sliced
  
• 1 red bell pepper, sliced
  
• ¼ cup julienne-cut sun-dried tomatoes
  
• 2 tablespoons extra-virgin olive oil
  
• 6–8 stalks asparagus, tough ends removed and chopped
  
• ½ cup canned artichoke hearts
  
• 6 eggs
  

1.
Sauté the onions, peppers, and sun-dried tomatoes in the extra-virgin olive oil for 3 minutes or until the onions become tender.

2.
Add the asparagus and artichokes and sauté for another 2 minutes.

3.
Add eggs and scramble together.

Meaty Pumpkin Soufflé

Pumpkins are not just for jack-o’-lanterns! Little sugar pumpkins can be eaten like any other squash! Try stuffing them with ground beef, spices, and greens, or making pumpkin soup using the same ingredients as my Butternut Squash Soup! For variations of this recipe, try making just the soufflé without the meat, add in some applesauce to the pumpkin puree before you fold in the egg whites, and you’ll have a delicious dessert! You can also use ground lamb in place of the ground beef to add a twist to this recipe.

Prep Time: 25 minutes

Cook Time: 30 minutes

Serves: 4

• 1 small sugar pumpkin
  
• 1 tablespoon coconut oil
  
• ½ yellow onion, diced
  
• 1 pound ground beef
  
• ½ tablespoon garlic powder
  
• ½ teaspoon sea salt
  
• ½ teaspoon finely ground black pepper
  
• 3 cups fresh spinach, finely chopped
  
• 1 cup fresh basil, finely chopped
  
• ½ tablespoon ground cinnamon
  
• ¼ teaspoon ground nutmeg
  
• ½ teaspoon fresh grated ginger
  
• 3 egg whites
  

1.
Preheat oven to 350°F.

2.
Cut the pumpkin in half and remove the seeds (save for roasting later!).

3.
Cook the pumpkin in a pressure cooker for 8–10 minutes.

4.
While the pumpkin is cooking, heat the coconut oil in a large skillet and cook onion until it begins to soften.

5.
Add the ground beef and cook until browned.

6.
Add the garlic, salt, and pepper. Mix well.

7.
Add the spinach and basil, stir well, and remove from heat.

8.
Spread the meat mixture evenly into an 11 x 7 glass baking dish.

9.
Place the cooked pumpkin in a food processor (scoop it out of its skin). Add to the food processor the cinnamon, nutmeg, and ginger. Process until very smooth.

10.
In a large mixing bowl, beat the egg whites with a handheld mixer until they are stiff.

11.
Fold in the pumpkin puree and spread the pumpkin on top of the meat mixture.

12.
Bake uncovered for 30 minutes.

Sunny Deviled Eggs

Try bringing Sunny Deviled Eggs to a party and watch people’s reactions as they bite into these babies! The last time I made these for a paleo potluck, they vanished almost before I could set the tray down. These are not your typical deviled eggs by any means. I also make these for school lunches—what a great twist to the standard hard-boiled egg!

Prep Time: 30 minutes

• 12 hard-boiled eggs
  
• 2/3 cup julienne-cut sun-dried tomatoes
  
• 6 tablespoons extra-virgin olive oil
  
• 1 teaspoon garlic powder
  
• Crushed black pepper to taste
  
• ½ cup fresh basil, diced
  
• Dried dill for garnish