Spaghetti Squash Crusted Quiche

Spaghetti Squash Crusted Quiche from PaleOMG.com

Prep time:  30 mins

Cook time:  30 mins

Total time:  1 hour

Serves: 4-6

 

Ingredients

• 1 medium spaghetti squash (2 pounds), cut in half lengthwise
• ¾ pound pork breakfast sausage
• 6 eggs, whisked
• ½ tablespoon dried parsley
• ½ tablespoon dried basil
• salt and pepper, to taste
• handful of sliced mushrooms (I used shiitake mushrooms)
• coconut oil, to grease pie plate

Instructions

1. Preheat oven to 400 degrees.
2. Place spaghetti squash cut side down on a baking sheet. Bake squash for 20-25 minutes or until you can press on the outside of the squash and it gives a bit.
3. Once spaghetti squash is done cooking, remove from oven, scoop out the seeds and excess strings and let cool while you finish the rest of the quiche. Once spaghetti squash is cooled, use a fork to remove the threads.
4. Turn oven down to 350 degrees.
5. Place breakfast sausage in a medium pan over medium heat. Break up and cook until there is no pink left. Remove from heat and drain any excess fat, if needed.
6. Whisk together eggs, parsley, basil, salt and pepper in a bowl.
7. Pull out a pie plate and grease thoroughly with coconut oil. Add all the spaghetti squash threads to the pie plate and press down into the plate and up onto the sides. Try to make it even throughout.
8. Pour the eggs into the plate, then add the crumbled sausage, on top with sliced mushrooms. Sprinkle with a bit more salt on top.
9. Place in oven to bake for 30-35 minutes at 350 degrees or until eggs are cooked through in the middle.
10. Let rest before cutting into it.
11. Breakfast, lunch, and dinner is served!

Brownies (from Elana Amsterdam)

• 1 16 ounce jar cream roasted almond butter 
• 2 eggs
• 1 1/4 cups honey
• 1 tablespoon vanilla extract
• 1/2 cup cacao powder
• 1/2 teaspoon celtic sea salt
• 1 teaspon baking soda
• 1 cup chocolate chunks
• 
  
• In a large bowl, blend almond butter until smooth with a hand blender.
• Blend in eggs, then blend in honey and vanilla
• Blend in cacao, salt and baking soda, then fold in chocolate chips
• Grease a 9x13 inch baking dish
• Pour batter into dish
• bake at 325 for 25 - 40 minutes
• 
  
• Makes about 24 brownies

Pretty Close to Paleo Spaghetti

Spaghetti: Spaghetti Squash
I was not a believer. Was I ever wrong!  This stuff is Ammmazing!

Cut it in half, scoop out the seeds
Brush with olive oil, sprinkle salt and pepper
Cook upside down on a cookie sheet
350 degrees 20 or so minutes

Meatballs:
Sirloin and turkey mixed (I use hot turkey sausage)
Salt
Pepper
Oregano
Garlic

Form one inch balls and cook in olive oil in a hot skillet.

I found a pretty darn close to paleo spaghetti sauce.  You can make your own sauce from scratch of course that is the best option always ;)

Mezzetta
Napa Valley Bistro Tomato Basil Spaghetti Sauce
Ingredients
Plum Tomatoes, imported olive oil, fresh onions, fresh garlic, fresh basil, sea salt, napa valley Zinfandel wine, spices.

Pumpkin Pie Muffins

Pumpkin Pie Muffins

• 1 ½ cups blanched almond flour
• ¼ teaspoon celtic sea salt
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 1 pinch ground cloves
• 2 tablespoons grapeseed oil
• ½ cup agave nectar
• 2 large eggs
• 1 cup fresh baked pumpkin (or winter squash), well packed

1. In a large bowl combine almond flour, salt, baking soda, cinnamon, nutmeg, ginger and cloves
2. In a vitamix puree oil, agave, eggs and pumpkin until smooth
3. Stir wet ingredients into dry
4. Place paper liners in 12 cup muffin pan
5. Scoop batter into paper liners
6. Bake at 350° for 40-45 minutes
7. Cool for 2-3 hours
8. Serve

Makes 8 muffins

**I make mini muffins and bake them for roughly 15 minutes.

Grainless Granola

Grain-Free Granola
From: Paleo Parents

Ingredients

• 1 1/2 C sliced almonds
• 1 1/2 C unsweetened coconut flakes
• 1 C walnuts, finely chopped or pureed
• 1 C macadamia nuts, finely chopped or pureed
• 1 C dried cranberries
• 1/2 C fresh dates, diced
• 1/2 C coconut oil, melted
• 1/3 C honey
• 2 tsp cinnamon

Instructions & How Kids Can Help

1. ♥ Combine almonds, coconut flakes, nuts and fruit in a bowl
2. ♥ Whisk together oil, honey and cinnamon
3. ♥ Pour oil-honey mixture over nuts and fruit and mix, let little hands mix well
4. ♥ Spread onto a single layer on lightly oiled baking sheet
5. Bake for one hour at 275 degrees, stirring every 15 minutes to prevent burning

Note: All steps which include the heart symbol ( ♥) are steps your children can do with you!

A small note: You can interchange ingredients as you’d like, but keep in mind the more sugar you add, the more likely it is that it will burn! ALWAYS check in on this recipe and pull it out early if it starts to get too brown!

This recipe makes a hefty batch that you can store in your pantry for quite a while.  It is wonderful to eat loose by the handful or as part of a trail mix; but our boys love it by the bowl full with a handful of berries.  Once you’ve made a batch, feel free to play with the nuts to include your own favorites – just make sure to always keep sliced almonds and coconut flakes as the base.  Our kids particularly love the cranberry and dates combination but we’ve used raisin and chopped apricots with good luck too.

Blueberry Muffins

2 1/2 C almond flour
3 eggs
1/4 C honey
1/2 tsp baking powder
1/2 tsp salt
1 tbls vanilla
1 C blueberries

Preheat oven to 300°. Line 12 muffin cups with muffin liners (or grease each cup well with coconut oil).

In a large bowl, whisk together everything but the blueberries until fully combined. Gently fold in the blueberries to incorporate.

Fill each liner 3/4 full with batter and bake for 30-40 minutes. The top should be spongey but firm when pressed and your finger should not go through into the muffin. Cool for 5 minutes and remove from muffin pans.