Eating Paleo healthy at work and home takes just a little preparation on your part. Here is one delicious healthy recipe that rides along with quick and easy. If you will put some thought into your food preparations for the week you can have enough cooked in one dish to last for days. I usually freeze a couple of servings to have as a quick grab and go when too busy to cook.
15 large eggs:1 ½ cup coconut milk (use 1/3 cup of the milk for the almond flour/baking powder blend)
1 Tablespoon Olive oil
3 cups fresh spinach, chopped; ½ cup chopped sweet peppers 1 medium onion, chopped; 1 cup mushrooms sliced; 3 cloves garlic, minced
1 ½ tsp baking powder mixed into ¼ cup almond flour and some of the coconut milk to blend
Sea salt and freshly ground black pepper to taste
1 teaspoon of spice blend, your choice
Preheat oven to 350F. In a large bowl, whisk the eggs and coconut milk together. Make sure you mix things up really well; due to the volume of eggs I’d even consider a hand mixer. When mixed well add the almond flour and baking powder mixed with some of the coconut milk. Stir until well blended. Stir in your seasonings. You can get creative here with spice. I have a spice blend I get from an international market that’s called Sazonador and another is called Sazon. The blend of spice is wonderful for most vegetables and chicken dishes. I usually add about a teaspoon of this blend to the quiche. It’s a large quiche.
Add the olive oil to a heavy skillet and stir-fry the onions, peppers, mushrooms until crisp tender; this releases the flavors of the veggies. Add the garlic and stir-fry for another 2 or 3 minutes, and then add your spinach. Stirring until the spinach completely wilts. Remove from heat to cool slightly before adding your beaten egg mixture. Add a spoonful or two into egg mixture while stirring to temper the eggs; now blend everything together.
Grease a 2 quart baking dish. Bake the quiche for about 40-50 minutes, or until cooked through in the center. (it will puff up when done) It’s a whole lot of quiche so it does take a while to cook. (I had enough volume to bake a small dish also) When it is done, I cut in squares and keep in the fridge for an easy breakfast or lunch. Serving Size: 6-7
You can change this by adding some zucchini or asparagus 1/2 cup at a time to your version of the recipe. Throw in a little cooked sausage and add a little sage when it’s cold outside. Be Creative!
I have been eating Paleo for three months now and really loving every fork full. I sauté veggies in Ghee (clarified butter) and fry my chicken in olive oil and the great side effect is letting go of the cloths that are way too big for me now. I am now wearing the cloths that were in the back of the closet that had gotten too small for me to wear. I’m really loving that!