- 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
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)
1 bunch fresh asparagus
2 tablespoons olive oil
Kosher salt and cracked black pepper
1/2 cup grated Mizithra (or a milder cheese like Parmesan works fine too)
1 teaspoon smoked paprika
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.
- 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
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.
Serves 4 to 6
- 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;
Avocado and Egg Salad
• 10 hard-boiled egg whites, diced
• 1/3 cup onions, diced
• 1/2 cup celery, diced
• 8 tbsp avocado, mashed
• 1 tbsp Dijon mustard
• 1 tsp paprika
• 1/2 tsp ground black pepper
• Pinch sea salt (optional)INSTRUCTIONS:
- In a bowl, combine eggs, onions, celery, avocado and mustard. Stir until well mixed. Add paprika, pepper and salt; stir to combine. Leftovers can be stored in refrigerator for 2 to 3 days; don’t freeze.
1 tablespoon olive oil
⅛ teaspoon celtic sea salt
1 teaspoon balsamic vinegar
1 grapefruit, sliced and chopped
- Chop the kale into thin ribbons
- Drizzle the olive oil onto the kale and then massage the kale with your hands
- Sprinkle with salt, then add lime juice and vinegar
- Add grapefruit to kale and toss salad
- Allow to sit for 15 minutes so that kale softens and flavors integrate
PUMPKIN GINGER SOUP (from Elana’s Pantry)
- 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
- In a Vitamix, combine pumpkin, chicken stock and coconut milk and process on high until smooth
- Blend in stevia, lemon juice and ginger
- Place mixture in a pot and bring to a boil then reduce to a simmer and cook for 5 minutes
CLEANSING KALE SOUP (from Lovely+Light)
- 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
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/
Lemon Pepper Chicken
- Coat chicken in coarse black pepper and season lightly with salt.
- In a small bowl, combine lemon zest and juice with extra virgin olive oil.
- Place sauté pan over medium-high heat. Fill the pan until1/4 inch deep with marinade.
- Cook chicken breasts 6-7 minutes on each side, adding marinade as needed to keep the chicken lightly covered while cooking. Make sure it is cooked all the way through.
- Transfer to a serving platter and brush with the reserved marinade.
SPINACH with LENTILS + HERB-ROASTED VEGGIES (from Lovely+Light)
- 2 cups steamed lentils, should be warm when meal is ready to serve
- 5 carrots, washed, peeled, and quartered lengthwise
- 2 medium yellow squash, washed and cut into thick slices
- 2 medium shallots, peeled and sliced thin
- 1-2 tbsp fresh thyme, chopped
- 1-2 tbsp fresh dill, chopped
- 1 tbsp extra virgin olive oil
- sea salt and fresh cracked black pepper to taste
- 8-10 cups of baby spinach
- NOTE: feel free to substitute your favorite vegetable for the carrots/squash
- 1/4 cup extra virgin olive oil
- 1/4 cup white balsamic vinegar
- zest of 1 lemon
- juice of 1/2 lemon
- sea salt and fresh cracked black pepper to taste
- OPTIONAL – drop or two of liquid stevia
Pre-heat oven to 400. Place carrots, squash, shallot and herbs on baking sheet lined with parchment paper. Toss with olive oil, salt and pepper. Before placing in oven try to evenly distribute vegetables on baking sheet for more consistent roasting. Roast for 25-30 minutes until veggies are tender and start to get a little brown (You can always cook a little longer if you like them with a little char on the edges, like I do). While the veggies are roasting, prepare the dressing. Simply combine vinegar, lemon juice, 3/4 of the lemon zest, salt and pepper (and stevia if using) in a small mason jar or use a measuring cup. Slowly stir in olive oil and mix well. To serve, place a heaping handful of spinach on each plate, toss with lentils and 1 tsp of dressing. Arrange roasted vegetables atop plated spinach/lentils. Drizzle with a bit more dressing and a pinch of lemon zest. This dish is just as delicious warm as it is cold or even room temperature the next day. I will often pack the leftovers for a light + healthy lunch.
- 1 4lbs top sirloin roast;
- ½ cup clarified butter or beef tallow;
- 3 tbsp homemade Worcestershire sauce, optional;
- 3 cloves garlic, minced;
- 3 sprigs fresh thyme;
- ¾ cup red wine;
- Sea salt and freshly ground black pepper to taste;
- Preheat your oven to 350 F.
- In a large skillet over high heat, melt 1 tbsp of the cooking fat. Sear the roast on all sides for just a few moments, or until the sides are a beautiful golden brown.
- Place the roast in a large roasting dish, along with the cooking fat used to sear it. Scatter generous knobs of the cooking fat on top of the roast, followed by the Worcestershire sauce, if using, and red wine. Sprinkle the garlic over the meat and season to taste with salt and pepper. Top with the thyme sprigs.
- Allow to cook for 50-60 minutes, or until the meat is cooked, but still slightly pink in the middle. You can baste the meat with the cooking juices from time to time during the cooking process to ensure that the meat stays really moist.
- Remove the roast from the oven and set aside for about 10 minutes before serving, allowing the meat to relax before carving it.
- Remove the thyme springs from the pan and use the rendered liquid in the pan as a sauce for the roast.
VEGGIE TOWER OF POWER (from My New Roots)
- 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
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)
Serves 4, as a side or snack
- 3 ripe peaches, halved and pitted;
- 6-8 slices good quality prosciutto;
- 1 cup balsamic vinegar;
- 1 tbsp honey, optional;
- 8-10 basil leaves;
- 2 tbsp coconut oil or clarified butter, melted;
- Sea salt and freshly ground black pepper to taste;
- In a small saucepan over a medium-high heat, bring the vinegar to a simmer and let simmer for a few minutes. When in beings to thicken, add the honey, if using, and season to taste with salt and pepper. Once the liquid takes on the form of a thick syrup, remove from the heat and allow to cool.
- Fire up the grill to a medium heat. While waiting for the grill to heat up, brush some of the coconut oil or clarified butter over the open side of each peach. Place them on grill face down and allow to cook until golden brown. Cook on the other side for only a minute.
- Place the peaches face up on a large flat dish. Drizzle them with the balsamic vinegar syrup and then stuff the area where the pit was with prosciutto. Top with a basil leave and serve.