I hope that all of you football fans out there enjoy the big day, eat a lot of great paleo food, and spend time with friends and family.
Tuna Stuffed Eggs
12
Tag Archives: paleo egg recipes
Family Style Frittatas
My family has been on a frittata kick over the last couple of days; they are so easy, fun and delicious as well as a great way to add some variety to the standard eggs. I also have a scrumptious frittata recipe in my book but I have to say that I love these two new creations just as much as our old standby. Continue reading
Eggs in a Daze
Was it a Hollandaise or maybe a Bearnaise? Call it what you want, but it was a darn good sauce for eggs – and I’m sure it will be tasty poured over just about any other protein or veggie. Here’s what we did this morning to jazz up our breakfast routine. Continue reading
Cooking Demo – Breakfast Paleo Pizza!
We did it – our very first cooking demo! Please take a look and let me know what you think. I know what we need to do differently next time but I also want your feed back as well. Next time we’ll try to get more shots of the actual food! Continue reading
Simple and Seasonal
Our ancestors ate what was available based upon the seasons and in my part of the world the summer season is the most bountiful and wonderful time to take advantage of what’s growing near you. I made a yummy breakfast this week with organic seasonal vegetables, all purchased from our local farmers market (except the mushrooms which I purchased from Trader Joe’s). Continue reading
Egg Cupcakes!
Who doesn’t want cupcakes for breakfast? Really, if you had the option and you knew you wouldn’t end up on a sugar rushed carb crashed stomach turned bathroom fest, wouldn’t you go for it?
Well, now you can have cupcakes for breakfast or at least little mini crust-less quiches that are shaped like cupcakes and like my good friend Natalie said, (amazing athlete, trainer, and paleo cook extraordinaire who came up with these tasty breakfast treats) ”With a name like Egg Cupcakes, your kids will LOVE these for breakfast!”
I suggest making these on the weekend so you have breakfast ready for at least the first few mornings of your busy week. The ingredients are versatile so get creative but here’s one of my favorite combos.
Egg Cupcakes
10 -12 eggs whisked well
1 green onion
2 zucchini
3 big handfuls of spinach
1/2 a jar of roasted red and yellow peppers
6-8 slices of COOKED bacon
sea salt and black pepper to taste
Preheat oven to 350 and grease with olive oil two muffin pans. Whisk all your eggs in a big bowl. In a food processor throw in the green onion, zucchini, bacon, and peppers and process until finely chopped but NOT smooth (yuck…). Add this mixture to your eggs. Throw your spinach into the processor and finely chop and also add to your eggs. Mix the egg mixture well and using a 1/4 measuring cup, fill the muffin pans (you’ll be able to make 18-20 cupcakes). Bake for 20-25 minutes or until the eggs are set in the middle. These are great to take on the go and I like mine with some sliced avocado and green salsa.
Enjoy!
