Easy and delicious paleo recipe

Paleo Egg Muffins

Ingredients
*6 large eggs
*6 slices bacon, cooked and chopped
*1/2 cup red bell pepper, diced
*1/8 cup water
*Fresh chives, for garnishing
*Sea salt and freshly ground black pepper


Preparation
Preheat oven to 350F.
Grease muffin tin (allow for 6 muffins) with melted cooking fat.
Beat the eggs in a bowl and add the bacon, bell peppers and water; season to taste with salt and pepper.
Scoop the mixture evenly into the muffin tins and place in the middle of the oven for about 18 minutes, until a knife inserted in the center comes out almost clean.
Remove from the oven, let cool for a bit, then remove from the tins and enjoy. Store leftovers in the refrigerator.

Paleo Recipe

Ground Turkey and Spinach Stuffed Mushrooms
Prep time: 10 minutes    Cook Time: 15 minutes

Ingredients

• 2 teaspoons coconut oil
• 6 large portobello mushroom caps, cleaned and gills removed (gently scrape it out with a spoon)
• 1 small onion, diced
• 1/2 pound ground turkey
• Handful of baby spinach leaves
• 6-8 grape tomatoes, sliced (and roasted if you prefer)
• Salt and pepper, to taste (Italian seasoning would be great too!)

Instructions

1. In a large skillet over medium high heat, melt about 2 teaspoons of coconut oil. Place the mushrooms into the skillet and let cook until softened, about 5-7 minutes. Flip them halfway through. Set aside on a plate.
2. In the same skillet, add the onion and sauté until softened, about 3 minutes. Then add the ground turkey to the pan and break it up into small pieces with a spatula or wooden spoon. Cook until it's all cooked through. Sprinkle salt and pepper and other seasonings, if using.
3. Remove from heat and add the baby spinach leaves. The residual heat should wilt the spinach easily.
4. To assemble: use a small spoon and scoop the turkey spinach filling into the caps of the mushrooms. Top with grape tomatoes. Serve warm!

Nutrition Facts

Ground Turkey and Spinach Stuffed Mushrooms

 

Amount Per Serving (1 serving)

Calories 233Calories from Fat 117

 

                                             % Daily Value*

Total Fat 13g                            20%

Total Carbohydrates 7g          2%

Dietary Fiber 2g                        8%

Sugars 4g

Protein 24g                              48%

* Percent Daily Values are based on a 2000 calorie diet.

Paleo Tuscan Chicken Skillet

Paleo Tuscan Chicken Skillet

Savory and Fast! 

You'll love this easy Paleo recipe.

Ingredients:

• 1 lb. Chicken Breast Tenderloins
• 1 Onion, diced
• 3 Cloves Garlic, minced
• 12 oz. Mushrooms, sliced
• ½ cup Sun-Dried Tomatoes, chopped
• 15 oz. Fire-Roasted Tomatoes, diced
• 1 tsp. Oregano
• ½ tsp. Thyme
• Cooking Fat
• Sea Salt and Freshly Ground Black Pepper (to taste)

Directions:

1. In a large skillet (over medium-high heat), melt some cooking fat
2. Add the chicken tenderloins. Brown on each side for 3 minutes. 
3. Remove chicken and set aside (add more cooking fat to the skillet, if necessary)
4. Add the sliced mushrooms in a single layer and brown for a few minutes per side. Remove from the pan and set aside.
5. Add the onion and cook until soft (about 4 minutes)
6. Add the garlic and sun-dried tomatoes and sauté for 2 to 3 minutes.
7. Stir in the diced tomatoes, oregano, thyme, and season with salt and pepper to taste
8. Transfer the chicken back to the pan.
9. Cover and cook until the chicken is cooked through (about 10 to 12 minutes)
10. 1. Return the mushrooms to the pan, combine well, adjust the seasoning if needed, and ENJOY!

    
    

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