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/

Lentil Hummus and Veggies

3 cups vegetable or organic chicken stock/broth
1 cup  lentils
1 bay leaf
3 garlic cloves, chopped
1/2 cup tahini
juice of one lemon
1/2 teaspoon cumin
1/2 teaspoon paprika
sea salt to taste
vegetables and apple slices for dipping


Directions: In a medium saucepan, combine chicken stock, green lentils, and bay leaf. Bring to a boil and then cover and simmer until lentils are tender, roughly 40 minutes. Then boil uncovered until most of the liquid is gone. Remove the bay leaf and set aside to cool. When it’s cooled off, transfer to food processor and blend with garlic, tahini, and lemon juice until smooth, adding sea salt and other spices (cumin and paprika) to taste. Serve warm or at room temp