the quiche on the middle oven rack for 30 to 40 minutes, or until the center is completely set. Serve warm or at room temperature.
Serves 4 to 6
Banana-Berry Pancakes
These pancakes get their natural sweetness from berries and bananas. The recipe calls for raspberries, but you can substitute any type of berry. Berries are a great choice for the Paleo diet. They’re high in antioxidants and add intense flavor and sweetness to any dish.
| • 6 egg whites, lightly beaten• 2 bananas, mashed• 1/3 cup raspberries, mashed | • 2 tablespoons almond butter• ¼ teaspoon cinnamon |
Spray a skillet or griddle with cooking spray. In a large bowl, mix the egg whites, bananas, raspberries, and almond butter until smooth.
Pour the batter into the skillet using ½ cup for each pancake. Wait 2 to 3 minutes before flipping the pancakes. Cook an additional 2 to 3 minutes until golden brown. Serve with a sprinkling of cinnamon and/or fresh fruit.
Serves 2
High Fiber Bacon and Eggs
You probably don’t think of fiber when you think of this classic high-protein breakfast, but the addition of shredded cabbage makes it just that. This is one breakfast that will fill you up and keep you full for hours, making it perfect for the busy day ahead of you. This makes a great quick lunch or dinner as well.
| • 6 slices of uncured, nitrate-free, thick-cut bacon• 1 tablespoon olive or coconut oil | • 2 cups cabbage, shredded• Freshly ground black pepper, to taste• 4 large eggs |
Lay bacon on a sheet pan and preheat the broiler to high. Put bacon under the broiler and broil for 5 to 6 minutes per side, until desired crispness.
Heat the oil in a large skillet and add the cabbage. Cook until soft, browned, and lightly crisp. Season with pepper. Remove from pan and place on two plates.
Crack the eggs in the pan and cook until desired doneness. Season with freshly ground black pepper. To serve, place the eggs on top of the cabbage and serve with the broiled bacon.
Serves 2
Eggplant Holes
This is a Paleo take on the classic toast with a hole in it. Instead of bread, you use eggplant to get more nutrients, fewer carbs and, most importantly, an extremely delicious flavor. This is a dish you’ll want to eat every morning for breakfast.
| • 1 medium eggplant• 2 tablespoons olive or coconut oil• 4 large eggs | • Green onions, chopped, for garnish• Freshly ground black pepper, to taste |
Slice eggplant into 1-inch thick slices and season with pepper. Using a small cookie cutter, cut a hole in the center of each slice.
Heat a large skillet over medium-high heat. Add the oil, followed by the eggplant. Crack one egg into the center of each slice. Cook for 2 to 3 minutes and then flip, being careful not to let the egg fall out of the hole. Cook for another 2 minutes and remove from pan. Season with freshly ground black pepper. Garnish with the green onions and serve.
Serves 2
SANDWICHES AND WRAPS
Egg Salad Lettuce Wraps
When you first begin the Paleo diet, you’ll find lunch is the most difficult meal to accommodate. It requires a bit of creativity, but you can still eat well—for example, with these lettuce wraps. Healthy, hearty, and delicious, this is sure to become a staple.
| • 2 large hard-boiled eggs, peeled and chopped• 2 tablespoons olive-oil mayonnaise• 2 tablespoons relish or chopped pickles | • Freshly ground black pepper, to taste• 2 large lettuce leaves, such as iceberg or romaine, intact and un-torn• Lemon juice, for seasoning |
Put chopped eggs, mayo, and relish in a bowl and mix thoroughly to combine. Season with freshly ground black pepper.
Divide the egg salad mixture evenly between the lettuce leaves and wrap, but not too tightly, as you don’t want the leaves to tear. Season with lemon juice if desired.
Serve immediately with baby carrots for a healthy and filling lunch.
Serves 2
Sloppy Joe Cabbage Wraps
Using ground beef with a high amount of fat makes this dish a very filling choice. This recipe doesn’t take long to prepare and is pretty satisfying. You might think the cabbage wraps don’t fit, but with all the flavor from the Sloppy Joe mixture, you probably won’t even miss the bun!
| • 2 tablespoons olive oil• ½ cup onion, diced• ½ cup green bell pepper, diced• 1 pound grass-fed ground beef• Freshly ground black pepper, to taste | • 2 cups no-sugar tomato sauce• 1 tablespoon chili powder• Head of cabbage, leaves left intact and un-torn |
In a large skillet, heat the oil over medium-high heat. Add onions and green bell peppers and sauté until soft.
Add ground beef and stir until browned. Season with freshly ground black pepper.
Add tomato sauce and chili powder. Simmer 5 minutes or until beef is cooked through. To serve, spoon Sloppy Joe mixture into cabbage wraps, being careful not to overfill.
Serves 4 to 6
Chicken BLT
If you’re looking for sandwiches while on the Paleo diet, most of the time you are going to be out of luck. That’s okay because you don’t need the bread, anyway. So what are you supposed to eat? Well, this pan-seared chicken breast with BLT fixings is a good substitute. Be sure to buy the best quality chicken you can find—and if you can get a good tomato, that just makes it better.
| • 2 tablespoons olive oil• 2 chicken breasts• Freshly ground black pepper, to taste• 4 large lettuce leaves, intact and un-torn | • Olive-oil mayonnaise, for serving• Lemon juice, for seasoning• 1 tomato, seeded and diced• 4 slices uncured, nitrate-free, thick-cut bacon, crumbled |
In a large skillet, heat oil on medium-high heat. Add chicken breasts and sear until browned. Flip over and finish cooking, making sure chicken is brown and crispy on both sides. Season with freshly ground black pepper.
When cool, slice chicken into strips.
Spread each lettuce leaf with mayo, being careful not to rip the lettuce. Add the chicken. Season with lemon juice if desired.
Top each with tomatoes and bacon and fold into wraps to serve.
Serves 2
High-Protein Grain-Free Burgers
This bun-less burger is kind of messy, and definitely something you’re going to want to eat with a fork and knife, but you will be glad you did. Serve this with sweet potato
