Since going Paleo my family has fallen even more in love with our grill. Paleo and grilling just work well together. The past couple of years I've even been stepping outside my grilling comfort zone more and more. Grilling things I'd never thought to have grilled before and trying new flavor combinations. I have to say I'm pretty thrilled with the results of most of my flavor experiments. In the past I'd never have thought to grill fruit, but it's amazing. Grilling fruit and adding it to traditionally savory dishes? Brilliant. Oh yes, and? New rule: every burger recipe for the rest of forever must contain grilled pineapple. OK, maybe more of a guideline. It's a seriously delicious combination though. This Smoky Grilled Pineapple Burger is always a crowd-pleaser at my house. It's not only Paleo, but Whole30, glutenfree, lower carb, and clean eating friendly. I promise you won't miss the bun! paleo, grilled pineapple burger, smoky...
Since hubby and I are doing the 21 Day Sugar Detox for the next 3 weeks I took some time today to do some food prep. It's just too easy to stare into the refrigerator and say, "There's nothing to eat!" when eating only real, whole foods. Food prep is my secret weapon for being successful with Paleo eating in general and definitely for things like the Detox (or Whole30).
Hubby is the worst at running out of the house without breakfast, so one of the things I made was this Crustless Paleo Breakfast Quiche. It's a super easy make-ahead breakfast recipe.
Crustless Paleo Breakfast Quiche
Ingredients
18 eggs1 yellow onion - diced
1 red pepper - diced
8 oz mushrooms - diced
1 Tablespoon coconut oil
1 tsp sea salt
1 tsp chili powder
Directions
Melt 1 Tablespoon coconut oil in a skillet heated to medium. Saute the onions until they begin to brown.
Add the diced mushrooms and cook 3 to 4 minutes until soft. Set aside to cool.
Beat the eggs, sea salt, and chili powder. Add the onions, mushroom, and red pepper. Pour into a 9 x 13 baking dish greased with coconut oil.
Bake at 350 degrees for about 30-35 minutes, until center is done and edges are brown.
Let cool and cut into squares (I usually make 12 squares so that 2 squares=about 3 eggs). It will puff up slightly and then deflate when cooled. This recipe is also amazing with any nitrate free meat you'd like to add in. We love to use leftover taco meat from taco salad night.
I store it in the refrigerator with plastic wrap over the top. You can also store individual portions in containers for on the go breakfasts.
What are your go-to healthy paleo, Whole30, or 21 Day Sugar Detox breakfasts?
