BREAKFAST

PALEO QUICHE

INGREDIENTS

• 10 -12 eggs whisked well
• 3 big handfuls of kale or spinach
• 1 diced tomato
• 3 pinches of celtic sea salt
• 2 pieces of proscuitto finely chopped

PREPARE

Preheat oven to 350. In a cupcake or muffin tin, place disposable liners. Combine sea salt and eggs and whisk briskly. In a blender or food processor throw in the kale or spinach, tomato, proscuitto and egg. Pulse ONLY! You want these items to be chopped not liquified! process until finely chopped but NOT smooth (yuck…). Fill your cupcake liners — this should yield 16-18 paleo quiches. Bake for 20-25 minutes or until you can insert a chopstick and pull it out clean. These power packed treats are great on the go — so make extra and store in the refridgerator. You can reheat at work or at home.

ROASTED ASPARAGUS FRITTATA (from Gluten Free Girl)

INGREDIENTS

1 bunch fresh asparagus

2 tablespoons olive oil

Kosher salt and cracked black pepper

7 eggs

1/2 cup grated Mizithra (or a milder cheese like Parmesan works fine too)

1 teaspoon smoked paprika

PREPARE

Preheat the oven to 400°. Pull out your largest cast-iron skillet (or sauté pan). Beat the eggs with a pinch of salt and pepper until they are frothy. Be ready. This goes fast.

Pan-roasting the asparagus. Snap each stalk of asparagus at the point on the woody stem where the stalk wants to break. (Trust me. It will feel obvious.) Set aside the woody bits for an asparagus stock, if you want. Cut each stalk into large slices, about 1-inch long.

Set the cast-iron skillet over high heat. Pour in the oil. Add the asparagus stalks to the hot oil. As the asparagus heats, it might spit a bit. Wait and let it cook for a minute. Push the skillet around on the burner to toss the asparagus and force it to change positions. (If the thought of this scares you, it’s also perfectly fine to use a spatula in the skillet.) When the asparagus has turned bright green, it’s time to beat the eggs.

Making the frittata. Pour the beaten eggs over the roasted asparagus into the pan. Tilt the pan around on the burner to allow the runny eggs to run around the pan and fill in the empty spaces.

When it looks as though the eggs have started to set, lift the edge closest to you, gently, up from its place, with a thin rubber spatula. Lift up the skillet to tilt it toward you and allow the uncooked egg to run underneath. Place the skillet on the burner again and swirl it gently to distribute the egg. Cook the eggs for forty seconds or so, continuing to lift and tilt until the egg on top is no longer runny.

Sprinkle the Mizithra cheese and smoked paprika over the surface of the frittata. Slide it into the oven. Bake the frittata until it is firm to the touch, about 5 minutes. Watch it closely.

Gently, guide the rubber spatula around the outside edges of the frittata to loosen it. If you want, you can now flip over the frittata onto a waiting plate for a lovely presentation. Or, if you’re at a picnic like we were, put the cast-iron skillet on the deck when it has cooled, bring a knife and some small plates, and dig in.

Feeds 8.

SALMON-AVOCADO OMELET

Yields:1 servings

INGREDIENTS

 

• 2 eggs
• 1 tablespoon olive oil
• 1/2 small onion, thinly sliced
• 2 sliced smoked salmon
• 1/4 avocado, diced
• Salt and pepper to taste

PREPARE

Beat eggs in a small bowl. Heat oil in a frying pan. Add onion and sauté for 5 minutes. Add eggs, turn heat to low and cook for 3-5 minutes until eggs are mostly cooked. Distribute salmon and avocado evenly across the eggs. Use a spatula to fold the omelet in half and cook 30 seconds on the side.

Shakshuka recipe

 

 

 

 

 

Serves 4 to 6

Ingredients

• 1 tbsp coconut oil;
• 1/2 onion, chopped;
• 1 clove garlic, minced;
• 1 red bell pepper, seeded and chopped;
• 4 cups tomatoes, diced;
• 2 tbsp tomato paste;
• 1 tsp chilli powder;
• 1 tsp paprika;
• A pinch cayenne pepper;
• Sea salt and freshly cracked black pepper to taste;
• 5 or 6 large eggs;
• 1/2 tbsp fresh parsley, finely chopped;

LUNCH

Avocado and Egg Salad

1 tablespoon olive oil

⅛ teaspoon celtic sea salt

1 lime

1 teaspoon balsamic vinegar

1 grapefruit, sliced and chopped

PUMPKIN GINGER SOUP (from Elana’s Pantry)

INGREDIENTS

• 3 cups roasted pumpkin
• 2 cups chicken stock
• ¾ cup coconut milk
• ¼ teaspoon stevia
• 2 tablespoons lemon juice, fresh squeezed
• 1 tablespoon ginger, minced

1. In a Vitamix, combine pumpkin, chicken stock and coconut milk and process on high until smooth
2. Blend in stevia, lemon juice and ginger
3. Place mixture in a pot and bring to a boil then reduce to a simmer and cook for 5 minutes
4. Serve

CLEANSING KALE SOUP (from Lovely+Light)

INGREDIENTS

• 1 large bunch of kale, washed and chopped
• 5 carrots, diced
• 3 cloves garlic, minced
• 1 large shallot, diced
• 1 small onion, diced
• 4 cups low-sodium vegetable broth
• 3 cups water
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• herb bouquet (thyme, rosemary, bay leaf)
• fresh ground black pepper to taste
• 1 tsp red pepper flakes
• OPTIONAL -parmesan cheese to top
• OPTIONAL – 1 15 oz. can cannellini beans for added protein

PREPARE

Heat the oil over medium heat in a large, heavy pot. Add the carrots, garlic, shallot, and onion, cooking until tender. Add vegetable broth, water, and herb bouquet, pepper and pepper flakes and bring to a low boil. Add the red wine vinegar and then the kale little by little, and push down into the hot soup. once the kale wilts, simmer on low for 15 minutes, or until the kale is tender and no longer bitter. Remove the herb bouquet and serve hot with a little freshly shaved parmesan and crusty gluten-free bread and sun-dried tomato pesto!

Sun-dried tomato pesto recipe can be found at http://lovelyandlight.wordpress.com/

DINNER

Lemon Pepper Chicken

SPINACH with LENTILS + HERB-ROASTED VEGGIES (from Lovely+Light)

INGREDIENTS

VEGGIE TOWER OF POWER (from My New Roots)

Serves 4

INGREDIENTS

• 1 giant sweet potato (750g / 26 oz.)
• 200 grams / 7 oz. cherry tomatoes
• 4 generous fistfuls of baby spinach (approx. 150 grams / 5 oz.)
• 2 medium red onions
• 4 free-range, organic eggs
• 1 Tbsp. vinegar
• ghee or coconut oil
• extra virgin olive oil (optional)
• sea salt & pepper
• chili flakes

PREPARE

1. Start by caramelizing the onions. Peel and slice the onions into rounds. Heat some ghee or oil in a skillet, add onions and a pinch of salt. Stir occasionally (not too often, or they will not brown) until dark, soft and sweet – approx. 30-45 minutes. Do not wash pan after use.

2. Preheat oven to 400 °F/200 °C. Slice sweet potatoes across their width into ¼”/6 mm round discs. Coat with a little ghee or oil, place in a single layer on 2 baking sheets, leaving one sheet with a little space for the tomatoes. Wash and slice tomatoes in half. Place on one baking sheet with sweet potatoes, and roast in the oven for 20 minutes or so, until everything is soft. Keep in the oven until ready to serve.

3. Once the onions, sweet potatoes and tomatoes have all finished cooking, put a shallow saucepan of water on to boil, stir in 1 tablespoon of vinegar.

4. Wash spinach, but do not spin dry, as the water will serve to steam the leaves while cooking. Add spinach to the onion pan on low heat and stir occasionally until wilted (3-4 minutes).

5. While the spinach is wilting, poach the egg (see instructions above).

6. While the eggs are poaching, assemble the plate: place 6-7 slices of roasted sweet potato on the bottom, followed by the wilted spinach and caramelized onions. Scatter the roasted tomatoes around the base with a drizzle of good olive oil. Place the poached egg on top of the stack, sprinkle with chili flakes if desired, and a generous grind of sea salt and black pepper. Serve immediately.

CUCUMBER SALAD (from Elana’s Pantry)

INGREDIENTS

• 2 cucumbers, peeled
• ½ cup apple cider vinegar
• ½ teaspoon celtic sea salt