Spanish Tortilla

Everyday Paleo Spanish Tortilla

2 medium yams, peeled and sliced into thin rounds with a mandoline slicer

2 cups torn arugula leaves

1 purple onion, sliced thin

3 tablespoons coconut oil

10 eggs

½ teaspoon sea salt

½ teaspoon black pepper

½ teaspoon smoked paprika

1 teaspoon garlic powder

In a saute pan (this is a pan that is about 2-3 inches deep unlike the flatter skillet), heat 2 tablespoons of the coconut oil. Make sure your oil is hot enough that is sizzles when you lay in a slice of yam. Cook the yam slices in a single layer in batches in the hot oil, flipping after frying for about a minute on each side or when they start to brown. Set the cooked yams aside, add the remaining tablespoon of coconut oil into the pan and saute the onions just until they start to turn brown. While the onions are cooking, beat the eggs together with the spices in a medium sized bowl. After the onions begin to brown, spread them evenly on the bottom of the pan and layer the yams on top of the onions, followed by a layer of the arugula. Poor the egg mixture evenly over the layers of veggies and cook over medium or medium low until the edges start to look done (about 4-5 minutes). Move the entire pan underneath your broiler for another 5-6 minutes until the “tortilla” is firm on top. Remove and slice like a pizza and eat immediately. Serves 4-5. Easy to make the night before and re-heat for breakfast.

Beetroot Salad

• 4 good-sized beetroots, lovely different colours if possible, scrubbed, peeled and cut into fine matchsticks

• 3 ripe pears (or you could use apples), peeled, cored and cut into matchsticks

• 1 x lemon oil dressing see below recipe

• sea salt and freshly ground black pepper

• 200g/7oz feta cheese

• a small bunch of fresh mint, smallest leaves picked optional: a large handful of sunflower seeds

Recipe from Jamie Oliver

Mushroom & Asparagus Fritatta

1 Bunch of Asparagus

2 Large portabella mushrooms

6 Eggs

Olive oil

Basil

Pine nuts

I rarely measure anything I cook, but I'll try to let you know what I did because it was delicious!

Add olive oil and heat non stick over proof pan, slice asparagus & mushroom and toss in pan, cook throughly adding basil and pine nuts. Scramble all 6 eggs and pour evenly over veggies. Then Grill in oven for about 10 min or less. Keep an eye on it, it cooks quickly. Serve with sliced avocado. Great for leftovers or make it the night before and heat it up for a quick breakfast.

Riced Cauliflower

Recipe from Paleo Comfort Foods

1 head of cauliflower

1 cup (250ml) chicken stock

1/4 teaspoon fresh cracked pepper

2 cloves garlic, crushed

1. Cut your cauliflower had into small chunks.

2. Place all ingredients in a medium saucepan and bring to boil.

3. Reduce heat to medium heat and cover, allowing to cook for 20 minutes or so until the cauliflower is very tender and easily mashed with a fork.

4. Drain liquid but save and use if you need to add more moisture.

5. Mash with a fork, add more liquid if you need to, for smooth whipped potato consistency, you can blend in a food processor. Salt and pepper to taste.

Scalloped Kumara

Here is my take on Scalloped potatoes:

3 medium orange kumara

100grams of feta

2 slices of streaky bacon

2 tablespoons of butter

Grease bottom of 9x9" baking dish with coconut oil or butter. Then peel and thinly slice kumara. Layer in baking dish, top each layer with a bit of feta, salt and pepper. Set oven to 160C. Once you have layered all the kumara, melt the 2 tbls of butter and pour evenly over kumara, cover with foil and bake for 30-40 minutes. Let cool and top with crumbled crispy bacon.

Coconut Pancakes

From The Primal Blueprint Cookbook:

Ingredients:

3 eggs

3 tbls melted butter

1/4 cup plus 2 tbls coconut milk

1/2 tsp Honey

1 tsp vanilla extract

1/4 tsp salt

1/2 cup coconut flour (sifted)

1 tsp gluten free baking powder

1/2 cup of water

Optional additions: flaked coconut, berries, nuts, cinnamon, bananas etc.

Servings: 5 Large or 10 small

Instructions:

Whisk together eggs, oil, coconut milk, honey and vanilla. In a separate bowl, stir together dry ingredients then add the wet ingredients, stirring until smooth. Add the water to thin the batter out until it reaches you desired consistency. In a well oiled pan (I used coconut oil) or griddle, cook pancakes until browned on both sides (about 3 minutes each). Smaller pancakes are easier to flip than larger ones, since the pancakes will fall apart if they are too big.

I made the little ones, then buttered then and added eggs and bacon on top. Very filling and you can count them as your fat intake.

Bacon Wrapped Figs

From Everyday Paleo

You'll need fresh figs and streaky bacon.

Step 1: Preheat your oven to 160c

Step 2: Cut each bacon strip in half.

Step 3: Wrap a piece of the cut bacon around each fig and place seam down on a baking sheet.

Step 4: Bake in your pre-heated oven for approximately 40 minutes or until the bacon is crisp. Make sure you baste the figs half way through the cooking time with the bacon grease.

Let them cool for a few minutes before you chow down because the inside of each little fig treasure will be like searing hot molten lava.

Drizzle them with a little bit of balsamic reduction. Directions for how to make a balsamic reduction can be found here under the Prosciutto Wrapped Pear recipe.…

Thanks Sarah!