Bacon Egg Cups

I have a long standing tradition of making brunch on Sunday mornings. Usually I make a big batch of pancakes and bacon, sometimes a breakfast casserole or omelettes. Now that we have committed to trying the Paleo lifestyle, I've been looking for other choices for our weekly brunch. This morning I made these bacon & egg cups and it went over very well with the family!


Bacon & Egg Cups with Mushrooms, Scallions, & Swiss Cheese

6 eggs
1/4 cup finely chopped scallions
1 cup thinly sliced Swiss and Sharp cheese (cut again in half)
6 slices of bacon
6 Mushrooms

1. Preheat oven to 350 degrees. Lay out the bacon on a cookie sheet and baked it in the oven for about 6 minutes. The bacon won't be fully cooked, but don't worry,, it's going back in. Saute mushrooms in butter until light brown. With each piece of bacon, cut the fat end off (about the size of the bottom of the muffin tin) and place it in the bottom of muffin tin. Wrap the remaining slice of bacon around the muffin tin. Now, place a layer of each; 2 or 3 slices of sauteed mushrooms, a sprinkle of scallion, slice or two of cheese. Then you will crack an egg in the cup. Add another slice or two of cheese, scallions, salt and pepper on top. Repeat with the rest of the cups.

2. Bake at 350 degrees for about 20 minutes, or until eggs are set.

You can change it up with different ingredients depending on your tastes. Peppers and tomatoes? Avacado? Broccoli? I'm looking forward to trying many variations!

Paleo Cauliflower Crust Pizza

One thing we thought we were going to miss on the new diet with the new lifestyle was pizza.

WRONG!

Well, at least not after tonight's dinner because we found we don't need to stop eating it!*

Tonight I made cauliflower crust pizza and the slices were filling and delicious.

Paleo Pizza

1 cup cooked, riced cauliflower
1 cup shredded mozzarella cheese1 egg, beaten
1 tsp dried Italian seasoning
1/2 tsp crushed garlic
olive oil (optional)

pizza sauce, shredded cheese and your choice of toppings

To "Rice" the Cauliflower:
1. Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater).

2. Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:
1. Preheat oven to 450 degrees. Oil the cookie sheet with olive oil.

2. In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano and crushed garlic, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round. Optional: Brush olive oil over top of mixture to help with browning.

3. Bake at 450 degrees for 15 minutes.

4. Remove from oven. To the crust, add sauce, toppings and cheese. Note, make sure the toppings are hot when you put them on the pizza as the pizza will only be broiled for a few minutes. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

Enjoy!

The whole family loved the pizza and everyone got to choose their toppings. My son and I shared a pizza with spinach, mushrooms, bacon, chicken, and feta cheese. I also made a large "meat-lovers" with sausage, ham, bacon, mushrooms, onions. I multiplied the recipe 3 times (1 head of cauliflower) and there was plenty for 3 adults and 1 toddler (there were 4 slices left).


*Note: we are not cutting dairy out of diet because my family does not have a problem with digesting dairy.

Paleo Coconut Chicken Nuggets

Who has healthy food at Super Bowl parties? Well, apparently my family does. We had a great spread including veggies, grilled steak, my Paleo cobbler & homemade coconut chicken nuggets, which happened to be Paleo friendly too!

They were perhaps the best nuggets I have ever had. My niece ate one then said, "These are great! Here are McDonald's nuggets," she made a fist, "and here are your nuggets," and her other fist knocked the 'McDonald's' fist away.

They are delicious hot or cold, by themselves or dipped in honey!


Coconut Chicken Nuggets:

1 pound ground chicken
1 egg yolk
1 teaspoon onion powder
¼ teaspoon garlic powder
¼ cup + ½ cup almond flour
½ cup unsweetened shredded coconut
½ cup coconut oil
Salt & Pepper

1. Preheat oven to 375 degrees.

2. In a bowl combine ¼ cup almond flour, ½ cup coconut and salt & pepper. Mix to combine. In a separate bowl, combine the ground chicken, ½ cup almond flour, onion powder, garlic powder, egg yolk and salt & pepper. Mix well until everything is incorporated.

3. In a sauté pan, melt coconut oil on medium heat. Take about 2 tablespoons worth of the chicken mixture and roll into a ball and then coat with the coconut and almond mixture. Flatten slightly with a spoon. Repeat with the remaining chicken.

4. You should make about 15 to 18 chicken nugget/balls. In small batches place nuggets into heated coconut oil and cook on each side for about 3 to 4 minutes.

5. Transfer balls to a parchment lined bake pan and place in oven for 4 to 5 minutes to allow the chicken to cook through. Repeat with the remaining chicken nuggets.

I doubled the batch and they went fast! Next time I am quadrupling the recipe & am going to see how well they freeze.

Paleo Cobbler

We have been inspired by several wonderful friends & have decided to go Paleo! We have been slowly transitioning as we go through the "bad" food we have in the pantry & fridge. But I've started a tradition I love, Sunday baking day!

My family has sweet teeth, so I've been researching healthy desserts. Last week I made a berry cobbler & it was yum!



Paleo Berry Cobbler

3 cups of fresh berries (I used 2 cups blueberries and 1 cup blackberries)
1.5 cups almond meal (finely ground almonds)
1 egg
2 tablespoon coconut oil
1 tablespoon (plus more) honey
cinnamon to taste

1. Preheat oven to 350 degrees Fahrenheit.

2. Pour the berries into a pie pan. In a small bowl, mix together the egg, almond meal, coconut oil, cinnamon and tbs of honey. I tend to be a little generous with the cinnamon. . .again it’s up to you. Stir well. By hand, crumble the almond meal mixture over the berries. Drizzle a bit of honey over the berries and almond meal crumble. Bake for about 35 minutes.

So very yummy and easy to make!