Breakfast Casserole

I've made this twice now- the first time it was gone so quickly I didn't get a picture. So here it is in all its glory and deliciousness.  A small square of this is perfect for an after CrossFit pick-me-up or over spinach for lunch or dinner.

Breakfast Casserole:

Ingredients:

• 8 eggs
• 1 lb sausage
• 1 onion
• 2 cups mushroom
• 3 cups spinach
• 2 medium sweet potatoes
• olive oil
• salt and pepper

Brown sausage in a skillet, leave grease in the pan. Shred sweet potatoes and cook for about 5 minutes (until just starting to brown) in sausage grease. Remove from the skillet and add olive oil. Saute onion, then add mushrooms and chopped spinach (if frozen make sure to thaw first). Whisk eggs in a large mixing bowl and add all cooked ingredients. Incorporate well then pour into a greased baking pan. Bake for 45 minutes at 350 degrees. 

Turkey and Kale Pot Pie

Growing up in Missouri I dreaded cold weather. The one benefit (aside from cute sweaters) was my grandmother's chicken pot pie, which my mom would make in a large quantity and leave in the fridge for leftovers. I finally decided it was time to do some paleo experimentation to recreate a healthier version of my grandmother's recipe. Here is version number one, which is actually delicious. If anyone knows how to create a flakier crust I'm all ears.

Turkey and Kale Pot Pie:

Ingredients:

Crust:

• 3 cups almond flour
• 1.5 teaspoons sea salt
• 1 tsp baking powder
• 1/2 cup coconut oil
• 1 tablespoons water

Filling:

• 2 turkey breasts
• 3/4 cup almond flour
• 1 bag frozen kale
• 2 cups chopped carrots
• 1 onion
• 1 cup chopped celery
• 1/4 cup coconut milk
• 4 cups chicken stock
• 1 tablespoon olive oil
• salt and pepper

For the crust:  Pulse all ingredients in food processor (coconut oil should be room temp). Place dough covered in the fridge for about 45 minutes. Split dough into fourths and roll out on a surface covered in almond flour. When filling is in the pan lay the dough directly on top.

For the filling: Bake turkey breasts on a foil lined baking sheet (cover with olive oil, salt, and pepper). Heat high sided skillet with olive oil, and add chopped onion. Once onion has just started to brown, add almond flour and stir. Then add chicken stock and coconut milk. Add the cubed turkey, carrots, and celery, then the kale. Salt and pepper as desired. Pour into a baking dish, covering with the dough. Bake at 375 for about an hour.

Chocolate Paleo Cake

I didn't get a better picture of this before it was no longer in any condition to be photographed. I will warn you, leaving this cake out on the counter with a knife is DANGEROUS. 

Chocolate Paleo Cake:

Ingredients:

• 1 and 1/4 cup almond flour
• 1 cup dark chocolate chips
• 1/2 cup coconut milk
• 1/2 cup shredded coconut
• 1/2 cup slivered almonds
• 2 eggs
• 1/2 tsp sea salt
• 1/2 tsp baking powder
• coconut oil

Melt chocolate over low heat, slowly adding coconut milk. Once melted, transfer to a mixing bowl and add eggs. Add in dry ingredients, including shredded coconut and mix well.  Sprinkle almonds on top and bake at 350 degrees for 25 minutes.

A Night of Stolen Recipes

Dear blog: I'm sorry for neglecting you. Love, Brittany. P.S. Sorry readers who have come to rely on me for kitchen inspiration.

I hope this massive post of recipes will make up for my lack of posting, which has been a result of an acute hip flexor injury and a few stressful weeks at work.  Luckily my best friend and I both managed to carve out an evening to spend in the kitchen. Lots of laughs and yummy noises came from my kitchen that evening. All three recipes were stolen from other blogs, which I will give ample blog cred to below. Although bringing creativity into food is something I love, after a long few weeks it was nice to follow instructions without much thinking. On top of that, these recipes were actually fairly simple and yielded delicious food (with leftovers, score!)

Paleo Beef Stew:

Recipe: http://paleodietlifestyle.com/hearty-beef-stew/

Our additions: We added lots of fresh herbs and a couple tablespoons of arrow root powder at the end of cooking time to thicken it up.

Fall Harvest Salad with Warm Maple Bacon Vinaigrette:

Recipe: http://www.simplyscratch.com/2012/10/fall-harvest-salad-with-warm-maple-bacon-dressing.html

We followed this recipe exactly and it was AMAZING. The dressing doesn't keep, so plan accordingly.

Pumpkin Bars:

Recipe: http://www.spoonfulofsugarfree.com/2011/12/01/grain-free-pumpkin-bars-with-creamy-frosting/

Our additions: We added maple syrup because the batter isn't very sweet as written. We also didn't plan ahead by putting the coconut milk in the fridge, so we beat the thick top half of a can of coconut cream for 8-10 minutes until it reached desired consistency.

Rosemary Dijon Chops

Rosemary Dijon Chops:

Ingredients:

• 1 lb butterfly pork chops
• 2 tablespoons raw honey
• 3 tablespoons stone ground Dijon mustard
• fresh rosemary
• coconut oil

Pat pork chops dry with a paper towel. Mix honey, mustard, and rosemary in a bowl adding a dash of salt if you choose. Heat a skillet with coconut oil on medium heat. Brush mixture onto chops immediately before frying in coconut oil. Cook about 3 minutes each side. 

Burgers, Two Ways.

Paleo friendly burger options two ways! 

Avocado Sliders:

Ingredients:

• 1 lb grass fed beef
• 1 egg
• 2 tablespoons almond flour
• salt and pepper
• 2 avocados
• garlic

Mix beef, egg, almond flour, and salt and pepper in a bowl. Mix ripe avocados and minimal garlic in another bowl. Form beef into 16 flat patties, spooning avocado mixture into the center of 8. Seal the patties together by pinching around the edges. Broil on a foil lined baking sheet 10-15 minutes, flipping halfway through cooking time. 


Kale Turkey Burgers:

Ingredients:

• 1 lb ground turkey
• 1 egg
• 1 tablespoon coconut flour
• salt and pepper
• 3 cups kale
• 1 tablespoon chopped shallots
• 1/2 onion
• 2 tablespoons garlic
• 3/4 cup chopped mushrooms
• coconut oil

Saute onion, garlic, and shallots in coconut oil- low heat 5 minutes. Add kale and mushrooms and saute another 5 minutes. Mix ground turkey, egg, coconut flour, and salt and pepper. Form into 8 flat patties, spooning the cooled kale mixture onto 4 of the patties, sealing them off with the other four. Bake at 375 on a foil lined baking sheet 20 minutes, flipping halfway through cooking time.

Basil Steak Stir Fry with Avocado Puree

This is awesome with the avocado puree for dinner, but the leftovers made for a great scramble the next day. Scramble with eggs or kale (or both). Enjoy!

Basil Steak Stir Fry with Avocado Puree:

Ingredients:

• 1 lb steak
• 1 red pepper
• 1 yellow pepper
• 2 cups mushrooms
• 1 white onion
• 1/8-1/4 cup fresh chopped basil
• 1 avocado
• 2 tablespoons garlic
• 2 tsp lime juice

Cook steak however you want. Saute all chopped veggies in oil (coconut or olive oil), and add basil. Add chopped steak and saute everything together for about a minute. For the puree: pulse avocado, garlic, and lime juice in a food processor, 4-5 pulses or until desired consistency.