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Jan 13

Sunday Session: Frittata, Ice-cream, Muffins, Bigos

Prepping some meals for the week! Enjoy!

Veggie Frittata

  • 1/2 yellow onion, diced
  • minced garlic, or 1 garlic clove
  • 1 package (4 ounce) prosciutto
  • 1/2 green pepper
  • 15 asparagus spears, chopped in 1 inch pieces
  • 1 cup grated sweet potato
  • fresh basal, chopped, 1 handful
  • 8 eggs
  • salt/pepper

Method: Preheat oven to 350. In a large saute pan, saute the onions in the coconut oil over medium heat until the onions are translucent.  Add the meat, asparagus, green pepper, grated sweet potato and garlic.  Cook until the the sweet potato is soft.

Add the chopped basil and season with a little sea salt and cracked black pepper.

Transfer the mixture to a 8×6 glass (square) baking dish and spread the mixture evenly over the bottom of the pan.  In a large mixing bowl, beat together the eggs add pour over the veggie mixture in the baking dish.

Cover tightly with aluminum foil and bake for 22 minutes.

Uncover and bake for an additional 10-15 minutes or until the eggs are set in the middle when you jiggle the pan.

Paleo Ice-cream

  • 1/2 can organic coconut cream
  • 2 frozen bananas
  • 2 Tablespoons hemp seed
  • 1 tsp of vanilla extract
  • 4 squares of 85% Lindt dark chocolate

Method: In a food processor blend the coconut cream, bananas, vanilla extract, hemp seed. Once the mixture is well-blended, break up the chocolate squares and mix into the blend. Freeze for a minimum of 3 hours. Optional is the addition of honey if you want a sweeter taste.

Paleo Infused Breakfast Muffins

  • Prosciutto (make sure you look at the ingredients, sugar is NOT needed)
  • Framer’s market eggs, or I like Trader Joe’s free range
  • Spices – either fresh cilantro or basil

Method: Heat oven to 375F, using a cupcake baking pan, line the cups with prosciutto, crack open an egg in each cup and add spices. Cook for about 20-25 minutes, pull out of the oven, allow it to cool, and store for the week.

Bigos – Sauerkraut and Sausage Stew

  • 16 ounces of fresh sauerkraut (or homemade)
  • 8 sausages (does not matter on flavor. Ingredients are what to focus on. Look for beef, pork or chicken with no added corn syrup, sugar or other unnatural/chemical substance)
  • Small head of cabbage
  • Salt/pepper
  • Oregano
  • 1 yellow onion chopped
  • 4 organic carrot stalks (optional)

Method: Brown the sausage in a skillet. Chop into small bite-size pieces. In a slow cooker, add the onions, sausage, kraut, cabbage, salt/pepper, oregano. Allow the stew to cook up to 12 hours on low. Towards the end, add carrot for color and texture variety.