Ingredients:
- ½ cup coconut flour
- ¼ tsp. baking soda
- ½ tsp. sea salt
- 8 eggs
- ½ Tbsp. pure Grade B maple syrup
- 1 Tbsp. organic vanilla
- 4 whole bananas, mashed
- ½ cup coconut oil, melted
- 1 cup dark chocolate chips or Enjoy Life Chocolate Chips
- ½ cup walnuts
Directions:
Preheat oven to 350 degrees; prepare cupcake pan by greasing pan liberally with coconut oil.
- In large bowl, combine coconut flour, baking soda, salt. Set aside.
- In large bowl, beat 8 eggs with wire whisk; Add maple syrup, vanilla, and mashed bananas. Melt coconut oil, and allow to cool slightly; then blend into mixture.
- Add wet ingredients to dry ingredients and mix well.
- Add chocolate chips and walnuts. Fill cupcake pan with batter and bake 20 to 25 mins. Cool for 10 minutes and ENJOY!! (Keep refrigerated.)
Source: From Eat Well, Feel Good: Practical Paleo Living, by Diane Frampton
Ingredients
- Homemade chicken broth (see our recipe)
- 1 pastured egg
- Pinch of sea salt
Heat homemade chicken broth in small sauce pan until it is steaming. Gently whisk in a pastured egg and a pinch of sea salt to taste. Enjoy for breakfast or anytime snack.
Ingredients
- 1 ½ to 2 Cups cooked organic rice (try Lundberg Organic Wild Blend)
- 1 medium organic onion, diced
- 3 Tbsp. Pastured butter
- 2 cups organic baby spinach, blanched
- 4 pastured eggs
- 1 ½ to 2 cups Swiss cheese, shredded
- 1 cup organic raw milk
- 1 cup organic raw cream
- 1 Tbsp. Einkorn flour, OR use arrowroot for Grain Free
- 1 tsp. Celtic Sea Salt
- 1 tsp. Ground white pepper
Preheat oven to 325F and prepare glass or ceramic pie plate by greasing liberally with coconut oil. Sautee onion in butter just until soft.
Press cooked rice into prepared pie plate to make a “crust”, about ½ inch deep. Cover rice crust with sauteed onions, half of the cheese, and half of the blanched spinach.
In a large bowl, beat eggs. Whisk in milk, cream, salt, pepper, flour (or arrowroot). Pour over rice crust and cover top with remaining cheese and spinach. Recipe can be varied by adding cooked bacon or sausage, or other veggies.
Bake for 45 to 50 minutes. Let it cool for 15 minutes before serving. Enjoy!
Eggs raised on pasture with organic grain to supplement are the healthiest. Chickens should be out on pasture to eat bugs and worms, and to soak up beautiful sunlight. This all results in orange yolks rich in vitamin D. Chickens fed grain that is not organic produce eggs that are low quality.
Heat cast iron skillet; melt 1 tsp. coconut oil & 1 tsp. bacon fat. Add pastured egg and fry. Add sea salt and pepper to taste. Enjoy!
Ingredients
- 3 eggs, whisked
- 3 ounces of ham julienned or diced
- ½ cup cooked spinach
- 1 tsp minced garlic or 1 clove minced
- ½ cup onions
- 1 cup portabella or shitake mushrooms
Serves 2
Sauté onions and garlic for 3 minutes. Add spinach and mushrooms until cooked. In a 10” skillet heat 1 Tbsp of butter and coconut oil. Add eggs, stir briefly and let set. After 1-2 minutes add ham, mushrooms, spinach, garlic and onions. Roll into omelet and serve.
Bring water to a boil. Add eggs. Cook 8-9 minutes. Once cooked, place in cold water as the eggs will be easier to shell. Season eggs with sea salt and cracked pepper. These are great on the go. Try wrapping them with anchovies, smoked salmon or prosciutto for variety.
Optional: serve with grated parmesan.
Ingredients
- 8 eggs whisked
- 6 strips of bacon, cooked and crumbled ahead of time
- 1 cup cooked Portobello and shitake mushrooms
- ½ cup diced onions
- ½ cup diced tomatoes
- ½ cup spinach
- ¼ cup chickpeas
Serves 4-6
In a 10” skillet, sauté onions in lard, coconut oil and butter. After 2 minutes add bacon, mushrooms, tomatoes, spinach and chickpeas. Cook for 3 minutes. Add eggs to pan and cook for about ten minutes (until you can see the egg cooked on the sides). Place skillet in oven on Broil for 3-5 minutes (until the top cooks and browns). Remove from oven and serve in pan. Enjoy!
Ingredients
- 3 eggs, poached
- ½ cup refried beans
- Slices of leftover sirloin steak
- ½ avocado, sliced
- ½ cup spinach
Serves Two
Boil water in sauté pan with 1 teaspoon of apple cider vinegar. Add three eggs to water and poach lightly for 3 minutes. In second sauté pan warm beans, spinach, and sirloin for 1-2 minutes. Add 1-2 Tbsp. olive oil and coconut oil. Add poached eggs and avocado on top of this mixture. Season and serve in the pan family style.
Fresh Pressed Juice #1
Ingredients
- 1-2 Organic Cucumbers
- 1-2 Organic Celery Stalks
- ½ Organic Raw Beet
- ½ Bunch of Organic Beet Greens
- ½ Head of Organic Romaine
- 1 Organic Lemon
- 1 Inch Organic Ginger
- ½ Bunch Organic Parsley
- 1 Organic Carrot
- ½ Organic Granny Smith Apple
- ½ Bunch of Organic Dandelion Greens
Fresh Pressed Juice #2
Ingredients
- 3 Stalks Organic Celery
- 1 Organic Cucumber
- ½ Bunch Organic Kale
- 1 Organic Granny Smith Apple
- ½ Bunch Organic Parsley
- 1 Organic Lemon
- 1 Inch Organic Ginger
Directions: Juice all ingredients together. Enjoy!
Bone broth is packed with vitamins and minerals. This recipe is easily done in the crock-pot, cooking it from 24 to 36 hours throughout the weekend. Drink it with meals and use it in recipes as a base for sauces, gravies, and soups.
Ingredients
- About 4 pounds beef bones with marrow, beef knuckle bones, & 2 to 3 oxtail pieces (or whatever you have!)
- 3 pounds meaty rib or neck bones
- 4 or more quarts cold filtered water
- 3 Tbsp. Red Wine vinegar
- 3 to 4 onions, coarsely chopped
- 5 to 6 carrots, coarsely chopped
- 3 celery stalks, coarsely chopped Several sprigs of fresh thyme
- 3 to 4 bay leaves
- 1 teaspoon dried black peppercorns
- 1 bunch crushed parsley
Place all bones, carrots & onions into a roasting pan and brown at 350 degrees in the oven for about 45 minutes. When well browned, place all of this into your large crock-pot with vinegar and cover with water. Let stand for 30 minutes, and then start crock-pot on HIGH. Meanwhile, pour the fat out of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot, along with the chopped celery. Add additional water, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking. In the first hour of cooking, skim the gray foam off surface.
After stock cooks on “High” setting for about 4 hours, decrease crock-pot setting to Low and add the thyme, bay leaves, and crushed peppercorns. Cook on Low for the next 24 to 36 hours and enjoy the aroma. At the end of this time, shut off crock-pot and add parsley; allow broth to cool for about an hour.
Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl and you will have a delicious and nourishing clear broth to drink or use in soups and sauces. Let cool in the refrigerator and remove the congealed fat that rises to the top. Transfer your stock to smaller containers for the fridge, and to the freezer for long-term storage. Reheat individual servings of broth on the stovetop each day and add a bit of sea salt to taste, or use in soups and gravies throughout the week. Enjoy!!
