Showing posts from 2017

Paleo Horseradish Avocado Deviled Eggs

Paleo Horseradish Avocado Breakfast Deviled Eggs First, yes, I still have and use my trusty old Tupperware deviled egg tray.  And I use it a lot!  I make these deviled eggs or a variation quite often so that my husband and I can have a quick breakfast to go.  I work from home some days so it's also nice to have these already made so I don't have to make breakfast.  Once my coffee is made, the laptop is on, and I can eat these with no cleanup either.  It's maximizing my work time. The eggs in my photo aren't the prettiest looking and that's because they are just for us.  If I make them to bring to a party for appetizers I do them up nicely and use a pasty bag to squeeze out the filling to make them pretty :-) On to the recipe! Ingredients: 8 Jumbo Cage Free / local farm eggs 3 Tbls mustard (I use Kosciusko brand) and think it makes all the difference from using yellow mustard) but use whatever your favorite mustard is :-) 1 Tbls horseradish - (If yo

Paleo Hamburger and Cauliflower Casserole

Paleo Hamburger and Cauliflower Casserole Prep time: 30 minutes Cook time: 1 hr Serves: 4 Ingredients: 1 large head organic cauliflower 2 lbs ground grass-fed beef 1 tblsp olive oil (or coconut oil) 1 small onion (chopped) 2 cloves of garlic (minced) 1 teaspoon cumin ½ teaspoon Hawaiian Sea Salt pepper to taste 1/2 teaspoon dried Pasta Sprinkle herb mix (basically any mix of oregano, parsley, thyme, etc.)  whatever you like ½ cup coconut milk (I used Native Forest, unsweetened Organic Coconut Milk, Full Fat) 2 eggs 1/4 cup sliced almonds Directions: • Preheat the oven to 350 degrees.   • Blanch the cauliflower (al dente) and then remove it from heat, drain and set aside.   • Heat a frying pan to medium heat and add olive or coconut oil and sauté the onions and garlic (just a couple of minutes).  Add the ground beef and season liberally with salt and pepper, cumin, and oregano mix of herbs. Cook the beef and break up into small p

Paleo Spinach Balls

Paleo Spinach Balls 2 (10 oz. each) frozen spinach, drained and thawed 1 small yellow onion, minced 1 tsp oregano 1 tsp basil 3/4 cup coconut flour ¼ cup fine almond flour ½ cup coconut oil, melted black pepper 1 – 2 teaspoons of Sea Salt 4 eggs I found that thawing the spinach so that it still has some ice crystals in it is helpful in keeping the balls rolled together.   You don’t need to cool in the fridge that way and they hold their shape nicely when baked.   Don't drain the spinach too much either because the coconut flour will absorb the liquid.   Also note that the melted coconut oil may harden if you have not thawed the spinach fully.   Mix all ingredients and roll little balls.   Pre-heat the oven to 350F (180 C) and bake on a cookie (baking) sheet for about 30 mins.    Baking in a glass pan also helps to give them a nice browned bottom if you want to use that instead and bake for 20 mins first then