Ultimate Paleolithic Collection (4 page)

1.
   
Preheat your oven to 325 degrees F.

2.
  
Grease a muffin tin with olive oil.

3.
  
Cook the meat of your choice and drain if necessary, then set aside.

4.
  
Next, sauté the vegetables until they are tender.

5.
   
Place the sautéed vegetables and cheese in a bowl and mix together. Now set aside.

6.
  
Whisk together the eggs and milk and pour equal amounts of batter into each cup of a greased muffin tin.

7.
  
Add desired amount of meat and veggie/cheese mixture to each muffin cup.

8.
  
Bake for 20-25 minutes or until golden brown.

9.
  
Briefly allow to cool.

10.
    
Remove muffins from pan and enjoy.

Turkey & Eggs

Spicy ground turkey patties and eggs sunny side up. Unique, filling, and delicious.

Ingredients:

-
      
½ pound ground turkey

-
      
3 tablespoons finely chopped onions

-
      
2 teaspoons coconut aminos

-
      
½ teaspoon cayenne pepper

-
      
½ teaspoon garlic powder

-
      
1 teaspoon sea salt

-
      
1 teaspoon black pepper

-
      
Coconut oil or spray for frying

-
      
4 eggs

Directions:

1.
   
In a large bowl, combine the turkey, onions, aminos, cayenne pepper, garlic powder, salt, and pepper.

2.
  
Mix until all the ingredients are blended together.

3.
  
Form this mixture into four patties.

4.
  
Place a large skillet over medium heat and place just enough coconut oil or spray to coat the pan.

5.
   
Place the four patties into the frying pan.

6.
  
Cook for about 5 minutes and then turn the patties over.

7.
  
Heat for an additional 5 minutes, until the patties have cooked thoroughly.

8.
  
Set this pan aside or remove the patties so you can proceed with the same pan for the next step.

9.
  
In a heated frying pan, carefully crack one egg at a time, doing your best to keep the egg in a rounded shape. This works best when your pan is hot.

10.
    
Cover the frying pan and cook for 3-5 minutes—until the egg whites are no longer runny.

11.
     
Remove the eggs when they are done and place one egg on top of a meat patty.

12.
    
Top with salt and pepper as desired.

Chili Crepes

A fun and filling twist on traditional crepes. Ground beef and diced veggies with a kick make this egg wrap-up something to remember.

Ingredients:

-
      
¼ cup water

-
      
¼ cup each of onions, mushrooms, red and green peppers. Dice these for cooking

-
      
1 pound lean ground beef

-
      
½ teaspoon salt

-
      
¼ teaspoon garlic powder

-
      
½ teaspoon chili powder

-
      
1½ teaspoon coconut aminos

-
      
Black pepper

-
      
3 tablespoons of green onions, diced to use as a garnish

Crepe

-
      
3 eggs

-
      
¼ cup coconut flour

-
      
½ cup almond or coconut milk

-
      
¼ cup water

-
      
Dash of salt

Directions:

1.
   
In a large heated skillet, add the water, onions, mushrooms, and red and green peppers.

2.
  
Heat on high until onions become tender which will take about 7 to 8 minutes.

3.
  
Now break up the meat and combine it into the vegetable mixture.

4.
  
Add in the salt, garlic powder, chili powder, aminos, and black pepper.

5.
   
Continue over medium heat, stirring occasionally, until the meat is cooked through.

6.
  
Take the beef mixture and scoop it into a bowl and set aside.

7.
  
Now it’s time to start your crepes.

8.
  
Whisk all the ingredients for the crepes together in a large bowl.

9.
  
Be sure to break up any clumps of flour as you mix ingredients together.

10.
    
Heat a skillet on the top of your stove and grease lightly with coconut oil.

11.
     
Pour about ¼ cup of your crepe batter into your pan and swirl the batter around to evenly coat the pan.

12.
    
Heat on medium-high heat until you begin to notice tiny bubbles forming throughout the crepe.

13.
    
The sides of the crepe should also become golden brown in color.

14.
    
With a soft spatula, carefully lift the crepe from the pan and place it on a plate large enough to accommodate the crepe.

15.
     
Fill the crepe with the meat mixture by placing it down the middle of the crepe.

16.
    
Top the meat mixture with the green onions.

17.
    
Fold one end over the mixture and begin to roll as you tuck the sides into the middle.

18.
    
Serve with fresh fruit.

Red Pepper & Arugula Omelet

The colorful contrast in this dish is mirrored in its bright combination of flavors.

Ingredients:

-
      
Coconut oil for frying

-
      
1 onion, sliced

-
      
1 red pepper, chopped

-
      
1 cup chopped arugula

-
      
1 tomato, chopped

-
      
4 eggs, beaten

-
      
Salt and pepper to taste

-
      
Juice from one lemon

Directions:

1.
   
In a frying pan, place a small amount of coconut oil and turn the stovetop burner up to medium heat.

2.
  
Once the oil is heated, add the sliced onions and cook them until they become translucent.

3.
  
Next add the chopped bell peppers and sauté them until they are slightly soft.

4.
  
Drop in the arugula and chopped tomato and mix well.

5.
   
Sauté the ingredients for about three minutes.

6.
  
Pour in the scrambled eggs and continue to stir well until the eggs are cooked through.

7.
  
Remove from the pan and place on a plate.

8.
  
Drizzle fresh lemon juice over the top if you like.

B.B.C. Frittata

The classic combination of bacon and broccoli simply cannot be beat. While bacon is still debated among the Paleo community, you decide if this recipe is for you or not. The addition of aged shredded cheese makes it complete if you can tolerate dairy.

Ingredients:

-
      
½ pound bacon, cooked and crumbled (nitrite/nitrate free)

-
      
1 stalk of broccoli (florets only, broken into small pieces)

-
      
8 eggs

-
      
1½ cups coconut milk

-
      
1 tablespoon ghee or butter, melted

-
      
½ cup aged shredded cheese

-
      
Salt and pepper to taste

-
      
Coconut oil for frying

Directions:

1.
   
Preheat your oven to 425 degrees F. (This recipe requires a frying pan that can be placed in your oven.)

2.
  
Cook bacon on your stovetop in a frying pan or microwave it until desired crispiness is achieved.

3.
  
Cut the florets off the head of the broccoli and tenderize them in a microwave dish or on the stovetop in boiling water for 4 to 5 minutes.

4.
  
In a separate bowl, whisk together the eggs, coconut milk, butter, salt, and pepper.

5.
   
Now stir in the broccoli and crumbled bacon.

6.
  
Pour the mixture into a frying pan that has a small amount of coconut oil melted in it.

7.
  
Cook over medium heat until the sides of the frittata begin to firm up.

8.
  
Remove from your stovetop and sprinkle the frittata with the shredded cheese (optional).

9.
  
Place the entire frying pan into your preheated oven.

10.
    
Cook for 15-20 minutes until the center of the frittata is firm.

11.
     
Remove from the oven and allow to rest for 5 to 10 minutes.

12.
    
Cut into wedges and enjoy.

Savory Breakfast Casserole