Transitioning to a Paleo diet can be challenging. Suddenly you have to cook everything! And anything pre-made is prohibitively expensive and often loaded with sugar. Unfortunately, just because it’s Paleo doesn’t always mean it’s healthy. Some of the pre-made Paleo food is just as high in empty calories as non-Paleo foods.
Am I saying this to discourage you? Make it even harder? Not at all! And there’s nothing wrong with a little Paleo no-oatmeal every once in a while…I love my Paleonola recipe with coconut milk when I’d like a break from shakes and eggs. Following a Paleo lifestyle is about being aware of what you are eating and how it affects your body, and the Paleo versions of junk food are still junk food and are extra carbs and calories you should be aware of. Especially if you are trying to loose weight or reduce inflammation.
But transitioning from pouring cereal out of a box to cooking every morning can be difficult. That’s why I am a big fan of dishes you can make a lot of ahead of time. I’ve written directions for my mini quiches before, but sometimes pouring them into the little cups can be a hassle. So I have re-written it for a full sized quiche. This is a basic template you can follow to create your own blends, or follow my exact recipe below.
2 cups of veggies (measured before cooking though the recipe will work fine with more!)
1 cup of breakfast meat (optional)
1 cup of cream (sub coconut milk for dairy-free)
Salt, pepper, and spices to taste
4 oz cream cheese, softened (optional, sub a few tablespoons of coconut yogurt for dairy-free)
Preheat oven to 375. Cook veggies and remove from heat just before they become tender. Cook meat. Blend eggs, cream, spices, and cream cheese in a large bowl. Stir in meat and veggies. Pour into a greased glass baking dish and put in the oven for 30-40 minutes, until a knife comes out clean and the top is brown.
So for my recipe, I used 1 cup of frozen spinach (measured and then defrosted), half a red bell pepper, half a green bell pepper, & half a large onion for my veggies. I didn’t use any meat. I cooked the veggies, adding the onions to the pan first with 2 tablespoons of bacon fat, then the peppers about a minute later. I defrosted the spinach. I blended the eggs with cream cheese, cream, 1/2 teaspoon of salt, 1/4 teaspoon of pepper, 1/4 teaspoon turmeric, and 1/4 teaspoon garlic powder using my immersion blender. I then stirred in the veggies, poured into the glass pan, and baked.
There you have it! Let me know what your favorite combinations are below!