Turkey Egg Muffins!

Muffins in the morning! Muffins in the evening! Muffins at supper time! When Muffins are paleo and healthy, you can have muffins all the time!! The Turkey egg muffin is easy to make, great to eat later, and healthy.

Ingredients :

- 2 tablespoon olive oil.

- Olive oil spray.

- 1 pound ground turkey (I used ground turkey, but feel free to switch it up, 1 lb lean beef or pork.).

- 8 eggs.

- 1 cup of egg whites = 4 eggs ( You could make your life easier and just do a dozen eggs.).

- 1/2 red onion.

- 2 bell peppers.

- 2 jalapeños.

Directions

In skillet add oil, then cook ground turkey. Once its mostly cooked, add red onion.

Chop your veggies. Preheat oven 350 degrees.

Crack eggs in a bowl. Add egg whites and beat.

Add diced veggies.

Add ground turkey mix.

Spray muffin pans with some olive oil spray. Pour mix in them. I found some extra turkey bacon and decided to use it. Just imagine how great some real bacon would taste?!

30 min in the oven at 350. Let them cool for 5 minutes. Lear from my mistake.. They rise.

Finished product. Great for now. Put some in a ziplock and you have yourself lunch or a snack for later.

Happy Thanksgiving!

I am not cooking this year. Sad but true! I have gathered some of my favorite recipes from some of my favorite blogs. You won’t find “how to cook a turkey” (I think anyway is a great way YUMMY turkey!), but just some great sides and munchies. Paleo eating during the holidays is possible. Just remember:  Eat meat and vegetables, nuts and seeds, some fruit, little starch and no sugar.  If you love pie like I do. Make a sweet potato pie or yummy apple crisp paleo style.  Don’t forget to look at our Sweet Potato Pie recipe, brussel sprouts & bacon recipe, pumpkin cookie recipe, in earlier posts. OR enjoy your cheat day and stop reading now.

SWEET POTATO MASH Recipe from Primal Palate

4-6 sweet potatoes or yams

1 heaping tbsp of coconut oil

1 tsp cinnamon (or to taste!)

pinch of ginger (or to taste)

1/2 cup full fat coconut milk

salt and pepper to taste

—————————————————————————————————

PALEO STUFFING  Recipe from PaleOmg

Ingredients

• 1lb ground pork sausage
• 5 pieces of bacon, diced
• 5 stalks of celery, diced
• 1 yellow sweet potato (is that a yam? or a sweet potato? whatever.)
• 1 yellow onion, diced
• 1 container of mushrooms, diced
• 2 apples, diced
• 2 tablespoons white wine vinegar
• 1 cup dried cranberries
• 1 cup pecans, chopped
• 2 eggs, beaten
• ⅓ cup chicken broth

Instructions

1. Preheat oven to 375 degrees. Cover a baking sheet with foil, throw diced sweet potatoes/yams on it, sprinkle with olive oil and salt and pepper. Bake for about 15-20 minutes or until sweet potatoes are tender, then set aside.
2. While those cook, pull out a large skillet, place it under medium-high heat and place chopped bacon in it to begin to cook down. When some of the fat has seeped out and bacon has begun to cook, add your chopped apples, celery, and onions.
3. When onions begin to become translucent, add ground pork and mushrooms and your white wine vinegar. Let that cook down until pork is almost completely cooked through. You will be placing it in the oven so you want it pretty close to done. (If you’re not sure how long that will be, use your eyes. Pink meat is not what we want here people.) Add salt and pepper, to taste.
4. Once the sausage is all done, add mixture to a bowl to cool. Now beat your eggs, add to your sausage mixture, and add your chicken broth, along with your sweet potatoes, pecans, and dried cranberries. Mix well.
5. You can now either use a 9×13 baking dish to place your stuffing in OR place on a foil-lined baking sheet. Either way will work.
6. Bake at 375 degrees for about 15-20 minutes or until everything is a bit browned.

—————————————————————————————————

APPLE CRISP   Recipe from Caveman Strong

Ingredients

2 cups blanched almond flour

1 teaspoon cinnamon
½ teaspoon nutmeg
½ cup coconut oil
¼ cup honey
1 tablespoon vanilla extract
5 medium apples, peeled, sliced, then chopped in half width-wise

Instructions:

In a large bowl, combine almond flour, salt, cinnamon and nutmeg.  In a smaller bowl, combine oil, honey and vanilla.  Stir wet ingredients into dry.  Place apples in a 8×8 pyrexbaking dish. Crumble topping over the apples.  Cover and bake at 350° for 50 minutes on low rack.  When apples are soft and their juices bubble, remove cover and bake 10 more minutes to brown crispy.  Serve warm

—————————————————————————————————

BACON WRAPPED DATES Recipe from too many sites to post

• 18 pitted dates (preferably Medjool)
• 18 salted and roasted/OR raw whole almonds
• 6 slices bacon cut crosswise into thirds
• toothpicks

Heat the oven to 400 degrees F.

Stuff  1 almond into each date, then wrap one piece of bacon around each date and secure bacon with a toothpick if desired. Arrange dates, bacon seam down and 1 inch apart in a shallow baking pan.

Bake 5 minutes, then turn dates over with tongs and bake until bacon is crisp, 5 to 6 minutes more. Drain on a paper towel or parchment. Serve immediately.

—————————————————————————————————

PALEO AMBROSIA SALAD Recipe from Luv Ya Lyn

½ pineapple

4 TART apples
3 kiwis
1 cup unsweetened coconut flakes
1 can coconut milk; fat from the top
1 Tbsp. honey
¼ tsp. vanilla

OPTIONAL ADD:

1/2 c chopped pecans

1/2 c chopped dates

Peel and cut up the pineapple and kiwis. Peel and section the clementines.  Mix together the pineapple, kiwis, clementines, and coconut flakes. Blend together the thick coconut milk, honey, and vanilla and fold it into the fruit. Chill and serve.

—————————————————————————————————

ZUCCHINI FRITTERS Recipe from Paleo Plan

• 2 cups shredded zucchini (about 2 medium zucchini)
• 3 eggs
• 1 Tbs coconut flour
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• coconut oil or bacon grease

1. Shred zucchini by hand or in a food processor (rough chop) and set aside (if it is very wet, lightly blot it dry with a paper towel).
2. In a large bowl, beat eggs together.
3. Sift coconut flour into eggs and beat together. Note: coconut flour often has clumps, which is why sifting is important.
4. Mix shredded zucchini, sea salt and freshly ground black pepper together, and combine with egg mixture.
5. Meanwhile, set a large cast iron skillet over medium-low heat.  When hot, add coconut oil or bacon grease to coat the bottom of the pan.
6. Spoon the mixture into the pan in desired sized fritters.
7. Serve warm or at room temperature.
8. Optional: add other spices or fresh herbs to the recipe in step 4.

sweet potato fries

Ingredients:

3-4 medium sweet potatoes peeled OR not peeled and cut.

2-3 tbsp olive oil

1/2 tsp cinnamon

1 tsp paprika (smoked paprika is great!)

1 tsp ground cumin

1/2 to 1  tsp cayenne pepper (depending on how spicy you want them)

1 tsp chipotle powder

Salt and Pepper to taste

Preheat oven to 4oo degrees. Put all ingredients in a bag, shake to mix well and put on a baking sheet OR put sweet potatoes on a baking sheet, drizzle with the olive oil and coat with the rest of the spices mixing well. Cook 20-25 minutes or until tender.

Roasted Vegetables

Want an easy and always great side dish?  Roast your fresh organic vegetables  in olive oil, garlic, and pepper.

Place desired vegetables on a cookie sheet and drizzle olive oil, salt, and pepper to taste. Flavored olive oil adds more flavor. You can also use garlic salt instead of salt.  Optional Add:  Sprinkle dried rosemary, or place a sprig of fresh rosemary with the vegetables.

Preheat Oven 450 f

Roast 25 – 30 minutes

 

 

 

 

 

 

 

 

 

Pico De Gallo

Dice:

2 big Firm tomatoes

1/2 big yellow or white onion

3-4 green onions (size depending)

1/2 cucumber

1-2 jalapenos (preference and depending on the heat of the pepper) – with/without seeds

1 avocado (also firm and ripe)

1 big handful of cilantro

Squeeze:

1 lime (juice)

1 lemon (juice)

Add:

Lots of garlic powder

salt

Add all ingredients together and enjoy. Best after an hour or two when the flavors have had a chance to meld together.

Recipe give to readypaleo by: Emily Welk

Kale Salad

Ingredients:

2 heads of kale

1/3 cup olive oil

1/8 cup (plus a dash more) of Braggs amino acids

Juice of 1 lemon (get all the juice you can)

1/4 cup sunflower seeds

1/4 cup pepitas (pumpkin seeds not in the shell)

1/4 cup sesame seeds

Toast all of the seeds in a pan until golden brown. Constantly stirring. About 10-15 minutes. Set aside to cool

Mix the three wet ingredients.

Tear the kale off the stalk and into smaller pieces. Mix the kale and the wet ingredients and let sit for a couple of hours.

Add the seeds right before serving and toss!
Enjoy! It’s really simple!

Recipe given to readypaleo by Kaitlyn Finley

Chicken pesto pasta

Once you have tasted this dish you will make it over and over again.

Pesto

2/3 c macadamia nuts (substitute walnuts, pine nuts, almonds)

1 to 1 1/2 c of fresh basil leaves

1/2 c olive oil

3 garlic cloves peeled

Juice of 1 to 2 lemons (depending on taste)

salt and pepper to taste (do not salt if your nuts are salted)

Add ingredients to your food processor or blender and blend until smooth. Add olive oil, lemon, pepper or salt if need be. Set aside.

Chicken

2 lb chicken breasts or chicken tenders.

Pan cook in olive oil until done or boil.

Pasta

2  zucchinis

2 yellow squash

Wash and use a mandoline to thinly slice the squash then use a knife to cut into thin “noodles”. If you don’t have a mandoline you can use a peeler but be careful not to make the noodles too thin.

Putting it all together:

In a large skillet add a tablespoon of olive oil and add your pasta and pesto and mix well. Add chicken and simmer until squash is cooked to your liking. Serve hot. Feeds 4 to 6 people.

Bacon and Brussel Sprouts…so good.

I used to hate brussel sprouts until I used this recipe here. The secret is in shaving the sprouts instead of chopping them into quarters.

Ingredients -

- Bacon bits from trader joes

- Brussel sprouts, cleaned.

- 1 red oinion

-  2 tablespoons olive oil.(That good stuff)

Add the bacon to a medium high skillet

chop the red onion and…

..BAM!

Shave the sprouts.. cut them into eighths.

 

After you add the brussel sprouts, add the olive oil and cover for 10 minutes. Salt pepper to taste. Serve.

Sweet and Crunchy Butternut Squash

Here is an extremely simple Butternut Squash recipe:

The ingredients

The ingredients :

- 1 pound cubed  butternut squash (available at Costco)

-  1 tablespoon of coconut oil

- 2 tablespoons of honey

- 1/2 tablespoon  cinnamon

- 3/4 cup pecans

Step one – add the butternut squash to a hot pan with coconut oil, then cover on medium low for 10 minutes until butternut is almost cooked.

Step two – add honey

Step three – add cinnamon

Step four – add pecans

Step five – serve

Grand Opening Ready Buffet

For our grand opening we had our very own Kyle Leach and Leah Anderson prepare  some amazing paleo dishes. Below the “Cauliflower Rice” post please find Fruit and Nut spheres. Here are some more recipes from the buffet.

Cocktail Sauce:

-3 -6 oz. cans of Tomato past

-Whole squeezed Lemon juice

-4 tbsp Horseradish

-1 clove garlic diced fine

-1 tsp salt

Directions :

1. Whisk together and serve chilled

Hummus (Recipe from Make It Paleo by Bill Staley)

-1 3/4 cup Zucchini

-1/2 Macadamia Nuts (unsalted…and if you can find raw, even better)

-2 T Tahini  (You can also make your own tahini if you wish, I just used store bought)

-2 T Extra-Virgin Olive Oil

-2 1/2 teas. Lemon Juice

-1+ cloves of Garlic

-1 teas. Sea Salt

-1 slightly rounded teas. Cumin

-2 Roasted Red Peppers

Directions :

1.Put everything in the food processor and pulse or blend until it is smooth and creamy.

Thai Curry Sauce for bbq chicken tenders : Kyle’s own recipe

Red Thai Paste :

-2 Tbsp Coconut Oil – 2 Tbsp Olive Oil

-1 cup diced onion

-1/2 cup Lime Juice

-1/2 bussel Cilantro

-6 Thai Chilies- Dried and re-hydrated

-3 Cups water

-2 tsp. Salt

-1 can Coconut Milk

Directions:

1. Saute Onion, garlic and Thai Chile’s

2. add water bring to a boil

3. add rest of ingredients turn down to simmer

4. Blend in mixer or hand blender

5. return to simmer until thickens

6. Grill chicken wings or breast cut into bite size chunks and add sauce to flavor

Coconut Chocolate Chip Cookies Author unknown

- 4 large eggs

- 1/2 cup honey

- 1/4 cup coconut butter

-1/4 cup coconut oil (Dr. Bronner’s Magic “All-One!” coconut oil that we received from Jen!)

- 1 tsp vanilla

- 1/2 cup shredded unsweetened coconut

- 1/2 cup coconut flour

- 1 cup almond flour

- 1/4 tsp baking soda

- 1/4 tsp salt

- 1 cup dark chocolate chips ( use Enjoy Life brand – they are soy and dairy free)

Directions :

1. Preheat oven 375

2. In a medium bowl add eggs, honey, coconut butter, oil, vanilla. Whisk together thoroughly.

3. add shredded coconut, coconut flour, almond flour, baking soda, salt. Mix until all combined.

4. stir in chocolate chips.

5. use spoon to drop dollops onto cookie sheet, and bake 11-15 minutes (depending on size). let cool and serve.