Ultimate Paleolithic Collection (3 page)

If you can’t afford organic or grass-fed beef, don’t fret about that. Just buy the basic ingredients and follow the basic guidelines for eating Paleolithic style.

I hope you enjoy this collection of Paleolithic recipes. They are some of my family’s absolute favorites and I hope they will become some of your favorites, too!

FRITTATAS

&

EGG DISHES

Garden Fresh Frittata

Frittatas are a warm, satisfying way to start your day. A frittata is a large, flat Italian-style omelet baked in the oven. Frittatas are sliced and served to a large group of people (5-8). They are great for leftovers and quick lunches, too.

Ingredients:

-
      
8 eggs

-
      
¼ cup almond milk

-
      
Salt and pepper to taste

-
      
2 tablespoons olive oil

-
      
2 to 3 garlic cloves, finely chopped or crushed

-
      
2 cups baby spinach, chopped or shredded

-
      
1 red onion, chopped

-
      
½ cup fresh mushrooms, sliced

-
      
1 red bell pepper, sliced or chunked

-
      
2 tablespoons fresh parsley, if desired

Directions:

1.
   
Preheat your oven to 425 degrees.

2.
  
In a separate bowl, combine the eggs and almond milk.

3.
  
Mix well and set aside.

4.
  
Place an oven-safe medium-sized skillet over medium heat and pour in the olive oil.

5.
   
Once the oil is heated, place the garlic, spinach, red onion, fresh mushrooms and red bell pepper into the skillet.

6.
  
Cook the vegetables for 3-4 minutes until they are tender.

7.
  
Slowly add in the egg/almond mixture to the vegetables in the skillet and turn the heat down to low.

8.
  
Cook over low heat for approximately 10 minutes.

9.
  
Once the edges look firm, place the oven-safe skillet into your preheated oven.

10.
    
Cook in a 425 degree oven for 15-20 minutes.

11.
     
The frittata will be done when the center is firm and no longer jiggles.

12.
    
Top the frittata with fresh parsley and cut into wedges.

13.
    
Serve hot and enjoy.

Veggie Frittata

This fresh tasting egg dish is a great all-in-one meal. The bright collection of vegetables makes it an attractive choice for brunch.

Ingredients:

-
      
1 cup broccoli florets diced into small pieces

-
      
½ cup chopped red onion

-
      
1 yellow summer squash, diced

-
      
1 cup cooked meat diced into small pieces

-
      
½ cup sun dried tomatoes, chopped

-
      
7 eggs

-
      
Salt and pepper to taste

-
      
Coconut oil for frying

Directions:

1.
   
Preheat your oven to 375 degrees F.

2.
  
In the bottom of a 10-inch oven-proof frying pan, melt enough coconut oil to cover the bottom.

3.
  
Place the broccoli and onions in the frying pan and cook until the onions are translucent.

4.
  
Now add the squash, meat, and sun dried tomatoes and cook gently until the squash is tender.

5.
   
Now spread the mixture around the bottom of the frying pan evenly.

6.
  
In a bowl, whisk together the eggs until thoroughly blended and pour them over the mixture in the frying pan.

7.
  
Cook over medium low heat until you see the eggs firming up along the edge of the pan.

8.
  
Place the frying pan into your preheated oven and cook for 10-12 minutes.

9.
  
The frittata is done when the middle is firm.

South of the Border Frittata

Serve up a little spice and excitement with your eggs. This satisfying dish is an excellent treat any time.

Ingredients:

-
      
1 tablespoon coconut oil

-
      
¼ cup onion, finely chopped

-
      
1 jalapeno pepper, chopped with seeds removed

-
      
1 pound ground beef

-
      
1 cup grated raw sweet potato

-
      
2 garlic cloves, minced

-
      
1 tablespoons chili powder

-
      
1 teaspoon ground cumin

-
      
½ cup unsweetened salsa

-
      
12 eggs

-
      
Salt and pepper to taste

Directions:

1.
   
Preheat your oven to 350 degrees F.

2.
  
In a large frying pan, sauté the onions and jalapeno in the coconut oil until the onions are tender.

3.
  
Add the ground beef and cook just until it starts to brown.

4.
  
Add the potato and garlic to the frying pan.

5.
   
Cook until the beef is completely browned and the sweet potato is soft.

6.
  
Add the chili powder, cumin, and salsa

7.
  
Stir in the spices and salsa and heat through.

8.
  
At this point, taste the mixture and season with salt and pepper as desired.

9.
  
Remove from heat and transfer the meat mixture to an 11” × 7” glass-baking dish.

10.
    
Spread the meat mixture evenly over the bottom of the glass pan.

11.
     
In a separate mixing bowl, break open the eggs and beat together thoroughly.

12.
    
Pour the eggs over the meat mixture in the baking dish.

13.
    
Cover the glass pan with aluminum foil.

14.
    
Bake in a 350 degree oven for 30 minutes.

15.
     
After 30 minutes, remove the foil and bake for an additional 10-15 minutes--until the eggs are set in the middle when you jiggle the pan.

16.
    
Once firmness is achieved, remove from the oven and allow to cool briefly.

17.
    
Cut into serving sizes and enjoy.

Quiché Cups

Now you can enjoy healthy crustless quiché everyday. These breakfast cups can also be stored in the refrigerator until they are ready to be reheated and eaten at a later date.

Ingredients:

-
      
½ pound of meat (ground pork or turkey works well)

-
      
1 cup of vegetables of your choosing: chopped spinach, scallions or onions, fresh mushrooms, or bell peppers

-
      
⅓ cup shredded cheese (optional. Make it
aged
cheese)

-
      
5 eggs

-
      
¾ cup almond or coconut milk

Directions: