Paleo western omelet

Paleo western omelet

Western Omelet

3 eggs
1 tablespoon of extra virgin olive oil
1 cup fresh baby spinach
1/4 cup onions, diced small
1/4 cup green bell pepper, diced small
1/4 baby bella mushroom, diced small (or any type you like)
1/4 cup tomatoes, diced small
hot sauce (optional)

1. In a small mixing bowl, whisk eggs until frothy.
2. In a large non-stick pan heat one tablespoon of olive oil. Add the diced onions,
bell peppers and cook about 3 to 4 minutes until veggies are translucent. Now add
the tomatoes, mushroom and spinach cook about 2 more minutes. Remove from pan and
set aside.
3. Pour eggs into 10-inch non-stick pan. Continue cooking until eggs are almost firm
in the center.
4. Spoon the onions, green peppers, mushroom, tomatoes and spinach on top of half of
the eggs and when eggs are firm all over fold the other side over top of the veggies,
using a rubber spatula.
5. Continue cooking until desired color.

Paleo pancakes

Paleo pancakes

Paleo Pancakes

1-1/2 cups of almond flour
1/2 cup coconut milk
4 eggs (whipped)
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla extract

1. Combine almond flour, baking powder, cinnamon and mix well.
2. In a sperate bowl beat eggs. Add the vanilla and coconut milk and mix well.
3. Pour liquid ingredients into the dry ingredients and mix well.
4. Drop batter in large spoonfuls onto preheated griddle.
5. Turn over pancakes when the bubbles form and are golden brown on the bottom.

Blueberry Muffins

Blueberry Muffins

Ingredients

  • 2 cups almond flour (divided)
  • 1/2 cup coconut flour
  • 6 eggs (preferably pasture-raised)
  • 1/2 cup honey
  • 3/4 teaspoon vanilla
  • 1/2 teaspoon unrefined sea salt
  • 1 cup blueberries
  • 1 tablespoon butter
  • coconut oil or butter (to grease muffin pan)

Instructions

  1. Preheat oven to 350 degrees Fahrenheit. Grease large 6-8 muffin cups with coconut oil or butter.
  2. Set aside 2 tablespoons of almond flour. In a mixing bowl or food processor combine remaining 2 cups almond flour, coconut flour, and salt.
  3. In a separate bowl whisk together eggs, honey and vanilla, then add to dry ingredients and blend thoroughly. Gently fold in blueberries, then pour batter into 6-8 large cups. Pat tops down into rounded heaps and use a brush to dab with with butter. Sprinkle with remaining almond flour for a pretty finish. Bake for 30-40 minutes. The top should be springy yet firm when they’re ready.