Everyday Paleo (37 page)

1.
Place the 12 eggs in a sauce pan and add enough water to cover the eggs. Bring the water to boil and boil rapidly for 8 minutes.

2.
As soon as the timer beeps, drain the hot water from the eggs; add cold water and ice to stop the cooking process. The faster you cool off your eggs, the easier it will be to peel them!

3.
Leave eggs in the cold water for 5–10 minutes before you peel. Peel eggs, rinse, and cut in half lengthwise. Carefully scoop out all of the yolks into a food processor.

4.
Add the remaining ingredients and process until smooth.

5.
Fill the egg halves with the mixture and sprinkle with a little a bit of dill if you like.

BLT with Avocado Spread

When I was pregnant with Jaden, all I wanted was BLTs. I still love the classic BLT, and this option is better than the standard, especially with the added creaminess of the avocado spread. I could eat this meal for breakfast, lunch, or dinner. In fact, I have done just that! Nothing like a big ol’ bite of bacon wrapped in crunchy romaine and kissed with fresh, juicy tomatoes and avocado.

Prep Time: 15 minutes

Serves: 2

BLT:

• 4 bacon strips, cooked
  
• 2 romaine lettuce leaves
  
• 4 thick tomato slices
  

Avocado Spread:

• 1 avocado
  
• 1 tablespoon lemon juice
  
• ½ tablespoon extra-virgin olive oil
  
• ½ teaspoon garlic powder
  
• Black pepper to taste
  

1.
In a small mixing bowl, mash the avocado with a fork.

2.
Add the remaining avocado spread ingredients and mix well.

3.
Using equal amounts, spread the avocado spread onto each piece of lettuce.

4.
Top with the bacon and tomatoes, wrap, and eat.

Sausage-Stuffed Dates

I should have called this recipe “meat candy,” because that was the first thought that popped into mind when I took a bite of these little goodies. I love coming up with winners such as this one, and unexpected combinations are sometimes the best combinations. This recipe is exactly what transpired after opening up my fridge to find dates, bacon, and sausage all on the same shelf together. It was fate I suppose, and I am so glad that these three ingredients came together because I could probably live off of this tasty little treat if necessary! Oh, and to watch a three-year-old dig into this snack is about the coolest thing ever. Big eyes, sticky hands, chew, swallow, and “Mom, this is NUM!” That’s three-year-old speak for delicious!

Prep Time: 20 minutes

Cook Time: 40 minutes

Serves: 3

• 6 dates
  
• ½ pound mild Italian sausage
  
• 6 bacon strips
  

1.
Preheat oven to 375F.

2.
Using a paring knife, cut a slit in the dates lengthwise and remove the seed.

3.
Use 2 tablespoons of sausage per date, form into a ball, and wrap the date around the sausage (the date will not be big enough to wrap all the way around). Secure the sausage and date by wrapping a piece of bacon around the date.

4.
Bake in a glass baking dish for 35–40 minutes.

5.
Optional—serve with organic marinara sauce for dipping.

Salmon Rolls

This snack is great fun for little hands to help with! I love coming up with snacks that deliver the great nutritional punch this snack offers

Prep Time: 10 minutes

Serves: 2–3

• 1 can wild Alaskan salmon, drained
  
• 1 tablespoon fresh lemon juice
  
• 1 tablespoon extra-virgin olive oil
  
• ½ tablespoon dried dill
  
• Black pepper to taste
  
• Pinch of sea salt
  
• 1 zucchini sliced lengthwise with a mandoline