Paleo Pizza

Ingredients

• 1 1/2 cup tapioca flour
• 1/4 cup coconut flour
• 1/2 teaspoon sea salt
• 6 tablespoons butter
• 1 cup water
• 1/2 teaspoon dried basil, plus more for topping
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1 large organic egg, beaten
• 6oz can tomato paste
• 1/4 onion, sliced
• 2 cloves garlic, minced
• Parmigiano-Reggiano cheese
• Chorizo Sausage

Directions

1. Preheat the oven to 475°F.
2. Add tapioca flour, coconut flour and sea salt to a large mixing bowl.
3. Melt butter in a small saucepan over low heat. Once melted add butter to mixing bowl and stir in.
4. Add 1/4 cup of water at a time, mix thoroughly, until full cup is mixed in.
5. Add dried basil, garlic powder, dried oregano and beaten egg. Mix well to combine.
6. Pour mixture into a 10-inch cast iron skillet and transfer to the oven. Cook for 5 minutes. Remove skillet from oven, flip the dough over and cook for 3 minutes.
7. Remove skillet from the oven. Spread tomato paste, leaving a rim around the edge. Add onion and garlic, shred cheese (if using) and top with chorizo sausage. Transfer skillet back to the oven and cook for 5 minutes or until desired degree of doneness for toppings. Slice and serve.
8. Enjoy! :)
9. View more at: paleoprorn.net

Paleo Breakfast Pizza

Ingredients

• 1 lb grass fed lamb chorizo sausage
• 8 organic eggs
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh organic basil, torn
• sea salt, to taste
• black pepper, to taste
• garlic powder, to taste

Directions

1. Using kitchen shears, cut chorizo sausage into slices. Add to an ovenproof skillet over medium heat.
2. Crack eggs in a large bowl and whisk.
3. Add onion and garlic to sausage and sauté until onions are translucent and sausage is browned.
4. Add basil, stir to combine.
5. Pour in eggs, season with sea salt, black pepper and garlic powder. Cook for 1-2 minutes on the stove then transfer the skillet to the broiler for the last 3-5 minutes (or until eggs have set).
6. Remove skillet from oven (don't forget to use an oven mitt!), slice like a pizza and serve.
7. Enjoy! :)
8. Find more recipes at: paleoporn.net

Savory Paleo Muffins

Ingredients

• 8 strips uncooked bacon, chopped
• 1/2 cup onions, minced
• 1/2 cup green pepper, minced
• 9 eggs
• 3-5 fresh chives, minced
• sea salt

Directions

1. Preheat oven to 350° F.
2. Combine bacon, onion and green pepper in a medium sized mixing bowl.
3. In a regular-size muffin pan, add parchment muffin liners and add bacon mixture to cover 3/4 of each cup.
4. Crack a single egg on top of each bacon mixture.
5. Sprinkle the top of each egg with minced chives and a pinch of sea salt.
6. Bake muffins for 20 minutes, remove from oven and serve.
7. Enjoy! :)

Find more recipes at: paleoporn.net

Breakfast Salad with Eggs Over Easy

 

This is my breakfast of choice when I need something in a pinch. Plus it’s a good source of protein and vegetables to start your day. If you have your veggies already cleaned, chopped and stored in the refrigerator it can take less than 5 minutes to put this breakfast together.

1. Melt some grass-fed butter or coconut oil in a small frying pan over medium high heat.
2. Crack two eggs and cover, then prepare your salad on a plate.
3. Combine fresh baby spinach, peppers, onion, carrots, tomato, celery, avocado, broccoli or any of your favorite vegetables.
4. Cook the eggs to your preferred doneness; I like mine over easy (the juices from the egg run over the veggies and create a delicious dressing as you eat).
5. Season your salad with some sea salt and pepper, maybe a touch of avocado or olive oil and any other seasonings. Top it off with your two eggs and enjoy.

View more recipes at paleoporn.net

Paleo Granola Bar Recipe

Ingredients

• 3 cups of assorted nuts and seeds
  (ideas: pepitas, slivered almonds, whole almonds, walnuts, sunflower seeds)
• 1 cup dried cranberries
• 2 cups unsweetened shredded coconut
• 1/4 cup coconut oil
• 1/2 cup sunflower seed butter
• 1/2 cup raw honey
• 1/4 teaspoon pure vanilla extract
• 1/2 teaspoon sea salt
• 1 teaspoon cinnamon

Directions

1. Pull out a 9x13in Pyrex dish and throw down a layer of parchment paper. Set aside.
2. Pour assorted nuts and seeds into a large mixing bowl and combine.
3. Take 1 cup of assorted nuts out of bowl and add to a cutting board. Use a sharp knife to chop nuts into smaller pieces.
4. Take remaining 2 cups of assorted nuts and add to a food processor. Pulse until they're chopped much smaller, a variety in sizes of nut pieces will be good for look and feel of the bars.
5. Add the nuts from the food processor and the cutting board back into the mixing bowl and stir to combine.
6. Add the dried cranberries to the mixture and stir to combine.
7. Add the shredded coconut to the bowl and again, stir to combine.
8. In a small saucepan add coconut oil, sunflower seed butter, honey, vanilla, salt and cinnamon. (Maybe add a few more shakes of cinnamon while doing that too.) Cook, stirring over medium-low heat until it starts to bubble. Once bubbling, remove from heat.
9. Pour the liquid mixture over the nut mixture in the mixing bowl and stir to combine. Make sure everything is mixed well.
10. Pour the nuts-and-honey mixture into the previously set up dish on the parchment paper and either use a second sheet of parchment paper, slightly wet hands or a spoon to press firmly to pack the ingredients together. Make sure, then double check, that everything is nicely packed together.
11. Let the mixture sit on the counter and settle for 2 hours.
12. Cover and put in the freezer for 1 hour, or longer.
13. Using parchment paper makes it super easy to now take the large sheet of granola out of the dish and transfer it onto a cutting board. Use a sharp knife to slice (not saw, otherwise they have a tendency to start to flake apart) the bars into whatever size pieces you'd like your granola bars to be. I did rectangular/squarish, palm size pieces.
14. Enjoy! :)

Find more Paleo recipes at: http://paleoporn.net/

Eat Local, Organic and Seasonal to optimize Health

By eating local, organic and seasonal, you will be able to optimize the nutritional content in your food and support the local economy.  Visiting your local Farmer's Market can be a family fun event...even the dog is welcome.  From meeting the farmers and vendors, who have such passion for their products,  to listening to live music and taking a stroll, everyone is sure to have a great time!

·         Eat mostly local, seasonal, organic, fresh foods

·         Eat meat that is humanely raised, grass-fed, pasture raised, organic

·         Eat whole, unrefined, unprocessed, unpackaged food

·         Eat foods that are properly prepared to enhance their nutritional content and digestibility

·         Make your own foods at home, it’s fun, creative, and you are in control

·         Diets should never be about deprivation but always about nourishment and balance

  

Local Farmers Markets:

Sunday

Austin/Bee Cave:

Barton Creek Farmers Market
2323 S. Lamar Blvd, Austin, TX 78704
10 a.m.—2 p.m.

HOPE Farmers Market
E. 5th St. and Comal St., Austin, 78702
11 a.m.—3 p.m. 

Lone Star Farmers Market
12611 Shops Pkwy #100, Bee Cave, TX 78738
10 a.m.—2 p.m.

Mueller Farmers' Market
4550 Mueller Blvd., Austin, TX 78723
10 a.m.—2 p.m.

  

TUESDAY

Austin: 

Green Gate Farms and New Farm Institue Education Center
8310 Canoga Ave., Ausitn, TX 78724
3—6 p.m.

Natural Springs Garden
15202 Kinsey Ct., Austin, TX 78734
10—6 p.m.

SFC Farmers' Market East
2835 E. Martin Luther King Ju. Blvd., Austin, TX 78702
3—7 p.m.

Pflugerville:

Pflugerville Farmers' Market
901 Old Austin Hutto Rd., Pflugerville, TX 78660
3—7 p.m. May-October

Leander: 

Good Earth Farmers Market
10820 E. Crystal Falls Pkwy., Leander, TX 78641
8 a.m.—5 p.m., closed between 12:30—2 p.m.

Georgetown: 

Sun City Farmers Market
2 Texas Dr., Georgetown, TX 78633
9 a.m.—12 p.m.

WEDNESDAY

Austin: 

Boggy Creek Farm Stand
3414 Lyons Rd., Austin, TX 78702
8 a.m.—1 p.m.

Springdale Farm
755 Springdale Rd., Austin, TX 78702
9 a.m.—1 p.m.

SFC Farmers' Market at the Triangle
4600 N. Lamar Blvd., Austin, TX 78756
3—7 p.m.

Leander: 

Good Earth Farmers Market
10820 E. Crystal Falls Pkwy., Leander, TX 78641
8 a.m.—5 p.m., closed between 12:30—2 p.m.

THURSDAY

Austin: 

Boggy Creek Farm Stand
3414 Lyons Rd., Austin, TX 78702
8 a.m.—1 p.m.

Leander: 

Good Earth Farmers Market
10820 E. Crystal Falls Pkwy., Leander, TX 78641
8 a.m.—5 p.m., closed between 12:30—2 p.m.

Georgetown: 

Georgetown Farmers Market
1525 W. University Ave., Georgetown, TX 78628
3:30—6:30 p.m.

FRIDAY

Austin: 

Boggy Creek Farm Stand
3414 Lyons Rd., Austin, TX 78702
8 a.m.—1 p.m.

Green Gate Farms and New Farm Institue Education Center
8310 Canoga Ave., Austin, TX 78724
10 a.m.—2 p.m.

Natural Springs Garden
15202 Kinsey Ct., Austin, TX 78734
10—6 p.m.

Leander: 

Good Earth Farmers Market
10820 E. Crystal Falls Pkwy., Leander, TX 78641
8 a.m.—5 p.m., closed between 12:30—2 p.m.

SATURDAY

Austin: 

Barton Creek Farmers Market at Barton Creek Mall
2901 S Capital of Texas Hwy. Austin, TX 78746
9 a.m.—1 p.m.

Boggy Creek Farm Stand
3414 Lyons Rd., Austin, TX 78702
8 a.m.—1 p.m.

Green Gate Farms and New Farm Institue Education Center
8310 Canoga Ave., Austin, TX 78724
10 a.m.—2 p.m.

SFC Farmers' Market Downtown
422 Guadelupe St., Austin, TX 78701
9 a.m.—1 p.m.

SFC Farmers' Market Downtown
3200 Jones Rd., Austin, TX 78745
9 a.m.—1 p.m.

Springdale Farm
755 Springdale Rd., Austin, TX 78702
9 a.m.—1 p.m.

Round Rock: 

Round Rock Farmers Market
300 University Blvd., Round Rock, TX 78665
9 a.m.—12 p.m.

Georgetown: 

Wolf Ranch Farmers Market
1015 W University Ave
9 a.m.—1 p.m.

Cedar Park:

Cedar Park Farm to Market
11200 Lakeline Mall Dr., Cedar Park, TX 78613
9 a.m.—1 p.m.

What's in season:

January-March

Beets
Turnips
Broccoli
Cauliflower
Cabbage
Spinach
Baby Arugula
Greens
Lettuces

Napa Cabbage
Bok Choy
Sweet Potatoes
Radishes
Leeks
Fennel
Cilantro
Parsley
Tomatoes (Hot House)

April

Strawberries
Blackberries
Beets
Turnips
Broccoli
Cauliflower
Cabbage
Carrots
Baby Arugula
Greens
Lettuces

Sweet Corn
Green Beans
Specialty Potatoes
Sweet Potatoes
Radishes
Leeks
Fennel
Cilantro
Parsley
Culinary Herbs
Tomatoes (Hot House)

May

Peaches
Strawberries
Blackberries
Grapefruit
Blueberries
Plums
Beets
Turnips
Squash
Cucumbers
Cabbage
Carrots
Baby Arugula

Greens
Lettuces
Sweet Corn
Green Beans
Specialty Potatoes
Sweet Potatoes
Radishes
Leeks
Fennel
Cilantro
Parsley
Culinary Herbs
Tomatoes

June

Peaches
Blueberries
Plums
Melons
Watermelon
Beets
Turnips
Carrots
Squash
Cucumbers
Sweet Peppers
Hot Peppers
Eggplant
Onions

Baby Arugula
Sweet Corn
Green Beans
Red Potatoes
Specialty Potatoes
Sweet Potatoes
Radishes
Leeks
Fennel
Cilantro
Parsley
Culinary Herbs
Tomatoes

July

Peaches
Melons
Watermelon
Summer Squash
Cucumbers
Sweet Peppers
Hot Peppers
Eggplant

Onions
Baby Arugula
Sweet Corn
Green Beans
Red Potatoes
Fresh Peas
Culinary Herbs
Tomatoes

August

Peaches
Persimmons
Figs
Pears
Melons
Watermelon
Summer Squash
Cucumbers
Turnips
Sweet Peppers
Hot Peppers

Eggplant
Carrots
Onions
Baby Arugula
Sweet Corn
Green Beans
Fresh Peas
Sweet Potatoes
Red Potatoes
Culinary Herbs
Tomatoes

September

Persimmons
Figs
Pears
Melons
Watermelon
Summer Squash
Cucumbers
Sweet Peppers
Hot Peppers
Eggplant

Carrots
Onions
Baby Arugula
Sweet Corn
Green Beans
Fresh Peas
Sweet Potatoes
Red Potatoes
Culinary Herbs
Tomatoes

October

Grapefruit
Oranges
Lemons/Limes
Persimmons
Pears
Apples
Pumpkins
Greens
Summer Squash
Winter Squash
Cucumbers
Sweet Peppers
Hot Peppers

Eggplant
Onions
Baby Arugula
Lettuces
Radishes
Sweet Corn
Green Beans
Fresh Peas
Sweet Potatoes
Red Potatoes
Culinary Herbs
Tomatoes (Hot House)
Pecans

November

Grapefruit
Oranges
Lemons/Limes
Apples
Pumpkins
Beets
Turnips
Greens
Summer Squash
Winter Squash
Cucumbers
Sweet Peppers
Hot Peppers
Eggplant

Onions
Spinach
Baby Arugula
Lettuces
Radishes
Sweet Corn
Green Beans
Sweet Potatoes
Red Potatoes
Fresh Peas
Culinary Herbs
Tomatoes (Hot House)
Pecans

December

Grapefruit
Pumpkins
Beets
Turnips
Onions
Greens
Spinach
Baby Arugula
Lettuces

Radishes
Sweet Potatoes
Leeks
Fennel
Cilantro
Parsley
Tomatoes (Hot House)
Pecans