Tropical Frittata

In an attempt to wean my family off from their banana scramble daily ritual, I created this tropical frittata. I used the same base consisting of mashed bananas mixed with eggs and made a few variations to it:  I added some more fruit and changed the cooking method to make something that is a little easier to eat for a toddler and easier to transport. Nothing against my banana scramble, but after eating it 5-7 days a week for the last year or so I am ready for some breakfast variety.

This recipe  satisfies a sweet tooth while providing the healthy fats, protein and nutrients from eggs. It is a great dish idea to bring to a breakfast gathering or a brunch picnic or potluck.

For other breakfast ideas, try my paleo chocolate baked “pancake”, stuffed acorn squash, almond flour pancakes, or cream of chocolate.

Ingredients:

3 bananas (divided)
4 eggs
2 tablespoons of coconut flour or 1/4 cup of almond flour
1/4 cup of shredded coconut (optional)
1-2 tbsp of coconut oil
3-4 thin slices of pineapple cut in 4

Preparation:

• Preheat oven to 450 degrees Fahrenheit.
• In a medium bowl mash 2 bananas.
• Mix in the eggs and whisk until very well combined.
• Mix in the flour and shredded coconut.
• In a medium oven-safe skillet heat the coconut oil over medium/high heat.
• Arrange the pineapple slices in the skillet and cook for 1-2 minutes.
• Reduce heat to medium/low.
• Pour the egg/banana mixture over the pineapple slices.
• Slice the remaining banana and arrange the slices on top of the egg mixture.
• Cook uncovered until the middle of the frittata is cooked.
• With a butter knife, cut 3 to 4 small slits in the frittata to allow some of the moisture from the pineapple to evaporate.
• Put frittata in the oven and cook until the egg is fully cooked.
• Turn the broiler on to brown the top (optional).

 

 

Tropical Frittata

Recipe Type: Breakfast

Cuisine: Paleo Primal

Author: Edible Harmony

Prep time: 10 mins

Cook time: 15 mins

Total time: 25 mins

Serves: 3-4

Ingredients

• 3 bananas (divided)
• 4 eggs
• 2 tablespoons of coconut flour or 1/4 cup of almond flour
• 1/4 cup of shredded coconut (optional)
• 1-2 tbsp of coconut oil
• 3-4 thin slices of pineapple cut in 4

Instructions

1. Preheat oven to 450 degrees Fahrenheit.
2. In a medium bowl mash 2 bananas.
3. Mix in the eggs and whisk until very well combined.
4. Mix in the flour and shredded coconut.
5. In a medium oven-safe skillet heat the coconut oil over medium/high heat.
6. Arrange the pineapple slices in the skillet and cook for 1-2 minutes.
7. Reduce heat to medium/low.
8. Pour the egg/banana mixture over the pineapple slices.
9. Slice the remaining banana and arrange the slices on top of the egg mixture.
10. Cook uncovered until the middle of the frittata is cooked.
11. With a butter knife, cut 3 to 4 small slits in the frittata to allow some of the moisture from the pineapple to evaporate.
12. Put frittata in the oven and cook until the egg is fully cooked.
13. Turn the broiler on to brown the top (optional).

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Sage Sausage Stuffed Mushrooms

These Sage Sausage Stuffed Mushrooms have been my go to recipe for potlucks for years because of how fast and simple they are. I am surprised I haven’t posted this recipe yet, since I find myself sharing it every single time I make it. I made it for a potluck at Lilah’s school this weekend and they disappeared within minutes!  Just a couple of days later, I’ve already gotten several emails asking for it.

Preparing the actual stuffing takes less than 5 minutes and the baking time is only 10 to 15 minutes depending on the size of the mushrooms. I usually make them with regular cream cheese but I am providing a dairy-free option as well.

For other quick appetizer ideas check out my bacon wrapped dates, chicken cucumber cups or my garlic Dijon bacon-wrapped scallops.

 Ingredients:

10 – 12 ounces of medium-sized white mushrooms
½ lb of nitrate-free breakfast style ground sausage
1 tbsp of coconut oil, lard, or butter (optional)
1 tbsp of fresh sage, finely chopped
Red pepper flakes to taste
6 ounces of cream cheese OR  for a dairy-free version use 1 cup of raw cashews, ½ cup of water, salt to taste and 1 tbsp of apple cider vinegar

Preparation:

• If using cashew cheese, soak the cashews in 1 ½ -2 cups of water for 2 hours, drain and put the cashews in a high power blender or food processor, add the vinegar, ½ cup of water and salt and blend until creamy
• Preheat oven to 400 degrees Fahrenheit.
• In a medium skillet cook the sausage until well done, breaking it down into small pieces. If necessary add the oil to prevent it from sticking to the pan.
• Remove from heat and mix in the sage, red pepper flakes and cream cheese or cashew cheese.
• Rinse and dry the mushrooms and remove the stems.
•  Stuff the mushroom caps with the sausage/cheese mixture.
• Arrange over a cookie sheet or baking dish.
• Bake for 10-15 minutes or until mushrooms are soft.

Sage Sausage Stuffed Mushrooms

Author: Edible Harmony

Ingredients

• 10 – 12 ounces of medium-sized white mushrooms
• ½ lb of nitrate-free breakfast style ground sausage
• 1 tbsp of coconut oil, lard, or butter (optional)
• 1 tbsp of fresh sage, finely chopped
• Red pepper flakes to taste
• 6 ounces of cream cheese OR for a dairy-free version use 1 cup of raw cashews, ½ cup of water, salt to taste and 1 tbsp of apple cider vinegar

Instructions

1. If using cashew cheese, soak the cashews in 1 ½ -2 cups of water for 2 hours, drain and put the cashews in a high power blender or food processor, add the vinegar, ½ cup of water and salt and blend until creamy
2. Preheat oven to 400 degrees Fahrenheit.
3. In a medium skillet cook the sausage until well done, breaking it down into small pieces. If necessary add the oil to prevent it from sticking to the pan.
4. Remove from heat and mix in the sage, red pepper flakes and cream cheese or cashew cheese.
5. Rinse and dry the mushrooms and remove the stems.
6. Stuff the mushroom caps with the sausage/cheese mixture.
7. Arrange over a cookie sheet or baking dish.
8. Bake for 10-15 minutes or until mushrooms are soft.

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Celery Root Puree

 

I made this celery root puree for a small gathering I hosted a couple of weeks ago and it was a total success. I made a double batch of this for our party of 8 and it was the first dish to disappear. It was delicious, but maybe it became so popular that night, because of the conversation it ignited about its aphrodisiac and stamina building properties.

Celery root is a very neglected and underestimated vegetable. I personally know very few people who have actually tried it in spite of it being available at most supermarkets in my area. I know it is ugly, bulky, wrinkly and a little unappealing, but it is quickly becoming one of my favorite root vegetables and a great substitute for potatoes in many dishes.

Celery root, also known as “celeriac” is rich in vitamin A, B6, C, K and E, carotene riboflavin, calcium, magnesium, phosphorus, an excellent source of potassium and dietary fiber. It is mostly known as a natural aphrodisiac, but it is also recommended to people who suffer from various digestive problems, including ulcers, gastritis, indigestion, etc.

You can use celery root to replace the cauliflower in my shepherds pie, no-potato salad  or make fries with them.

Ingredients:

1 medium celery root
½ head of cauliflower
2 tbsp of  ghee, grass-fed butter or 1 tbsp of olive oil
1 fresh garlic clove or 4 roasted ones
salt and pepper to taste

Preparation:

• Peel the celery root and cut into large cubes
• Cut the cauliflower into florets
• Steam or boil the celery root and cauliflower until very tender.
• Drain and transfer to a food processor or high power blender
• Add the garlic, salt, and pepper and puree. If you don’t have a food processor you can use an immersion blender or if all the ingredients are very tender you can use a potato masher but the puree might be a little “stringy”
• Serve and enjoy

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Celery Root Puree

Recipe Type: Sides

Cuisine: Paleo/ Primal/ Gluten-free

Author: Edible Harmony

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 4-6

Ingredients

• 1 medium celery root
• ½ head of cauliflower
• 2 tbsp of ghee, grass-fed butter or 1 tbsp of olive oil
• 1 fresh garlic clove or 4 roasted ones
• salt and pepper to taste

Instructions

1. Peel the celery root and cut into large cubes
2. Cut the cauliflower into florets
3. Steam or boil the celery root and cauliflower until very tender.
4. Drain and transfer to a food processor or high power blender
5. Add the garlic, salt, and pepper and puree. If you don’t have a food processor you can use an immersion blender or if all the ingredients are very tender you can use a potato masher but the puree might be a little “stringy”
6. Serve and enjoy

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2 Ingredient Flour-less Pancakes

Aloha from beautiful Maui! Trying to stick to our healthy diet while on vacation has been a lot easier than I thought. We are eating a lot of grilled meats, salads, steamed veggies, eggs and fruit. I have simplified a lot of my dishes, so that I don’t spend most of my vacation cooking. This morning I only had 2 things to make breakfast with and out of necessity, these 2 ingredient flour-less pancakes were created.

One of the biggest complaints about following a grain-free diet is that the alternative flours, such as almond flour or coconut flour tend to be somewhat expensive, so making pancakes or desserts while on a budget is hard to do. This recipe is absolutely budget-friendly. Breakfast for four costs me under $3. The pancakes were sweet enough that we really didn’t need or miss any pancake syrup or alternative sweetener.

A few variations can be easily made to these 2 ingredient flour-less pancakes, adding baking soda would make them fluffier and adding coconut or almond flour should make them thicker. Cinnamon, raisins, chopped nuts, shredded coconut, or chocolate chips can also be added to the recipe.

For other breakfast treat ideas try my almond flour pancakes, chocolate banana baked pancake, cream of chocolate, breakfast porridge, or my family’s favorite breakfast, the famous banana scramble.

Ingredients:

1 medium ripe banana
2 eggs

Preparation:

• Using a blender or a bowl and a fork mash and combine the ingredients together until a batter is formed and most of the banana lumps disappear.
• In a large skillet over medium heat pour the batter to make the pancakes, grease the pan with coconut oil or butter if necessary.
• When the pancakes are starting to set and bubble on the top, turn and cook them on the other side.
• Serve as is or with your favorite syrup

2 Ingredient Flour-less Pancakes

Recipe Type: Breakfast

Cuisine: Paleo

Author: Edible Harmony

Ingredients

• 1 medium ripe banana
• 2 eggs

Instructions

1. Using a blender or a bowl and a fork mash and combine the ingredients together until a batter is formed and most of the banana lumps disappear.
2. In a large skillet over medium heat pour the batter to make the pancakes, grease the pan with coconut oil of butter if necessary.
3. When the pancakes are starting to set and bubble on the top, turn and cook them on the other side.
4. Serve as is or with your favorite syrup

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Paleo Salted “Caramel” Dip

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Somebody please ban me from making this highly addictive, Paleo Salted “Caramel” Dip again. We started by dipping the only two apples we had left, moved on to our last pear and then just used our finger to scoop out the rest.

This dip is dairy-free, refined sugar-free and it took me less than 5 minutes to make. I have a Vitamix blender so it makes blending dates a little bit easier. However, if you are using a regular blender you may have to soak the dates in the coconut milk for an hour or so to soften them. A few variations can be easily made to this recipe: you can add a little bit of cinnamon, or omit the salt and add unsweetened cocoa powder or raw cacao powder. Also, since dates are already sweet, you can omit the maple syrup and decrease the amount of salt. Another option is you can also replace it for raw honey as well, but ultimately, the maple syrup is what gives it the caramel taste.

I know that lately it seems like all I eat are desserts. Honestly, I only have a treat once or twice per week, but lately my meals haven’t really been very elaborate, I usually just throw whatever vegetables and meat I have into a pot or slow cooker with some spices and make stews or soup. Nothing blog worthy! Although last night I made the best red wine braised oxtail with a garlic-celery root puree, but by judging everyone’s reaction over the liver recipe I posted a few months back, I am assuming that not a lot of people are interested in these cuts of meat. Right?

For other sweet dips try my rawtella, lemon curd or pumpkin butter

Ingredients
1/2 cup dates, packed (about 12 deglet dates)
1/2 cup of full fat coconut milk, BPA free canned or homemade
2 tbsp of maple syrup
1 tbsp of coconut oil
1/3 to 1/2 tsp of sea salt

Preparation:

• Soak the dates in the coconut milk for about an hour, if you have a high power blender you can skip this step.
• Put the dates, salt, coconut oil, maple syrup and half of the coconut milk in a blender, and turn it on medium speed, start pouring the coconut milk until you get desired consistency. You may not need to add all the coconut milk.
• For a thinner dip add more coconut milk.

Grain-Free Hamantaschen

 

If you can’t pronounce it, don’t eat it! I say that all the time when trying to explain to people why they should stay away from certain foods. I am however making an exception for these Grain-Free Hamantaschen cookies… Okay, I must confess that I have to make a lot of exceptions to this rule, being a foreigner who came to the US as an adult, I still struggle with a few words.. Rutabaga… (rü-tə-ˈbā-gə) How am I even supposed to read those characters? That doesn’t really help me! Roo-tah-ba-gah… ruh-ta-bah-ga….I give up! In Spanish each letter sounds the same no matter where you put it. In English it gets a little more complicated, how can read and read (past tense) be written the exact same way and be pronounced differently?

But why is a non-jewish Costa Rican experimenting with this recipe? Well, part of it because it was a request from a friend, and part of it because I am following my own personal challenge of always trying new foods. To make this I had to do a little bit of research to try to find out what they are and how they taste. I also tried to read a little bit about the history behind them but found a few different versions, so I am not even going to try to explain Jewish history here.

There was a little trial and error behind these cookies, my previous batch crumbled apart and looked like my 3 year old made them all by herself, but I redeemed my self with these ones. They are pretty darn good!

Ingredients:
2 cups of almond flour
1/2 cup of coconut oil
1/4 cup of honey
6 tbsp of coconut flour
1/4 tsp of fine sea salt
1 tsp of vanilla extract
1/2 cup of favorite fruit preserve ( see recipe below)

Preparation:

• Preheat oven to 300 degrees Fahrenheit.
• Combine all the ingredients together, except for the coconut flour and fruit preserve, using a food processor or immersion blender.
• Transfer the dough to a bowl and start adding the coconut flour while kneading the dough until you get a play-dough consistency.
• Put the dough between 2 pieces of parchment paper and flatten the dough with a rolling-pin.
• Make circles using a cookie cutter or the top of a glass.
• Put 1-2 tsp of the fruit preserve in the middle of each circle.
• Fold the edges of the circle to make a triangle. Use the parchment paper to help you fold them ( If the dough is too soft and “crumbly” try refrigerating it for 20 minutes).
• Bake for 12-15 minutes or until they start to turn light golden, put the oven rack 1 or 2 places below the middle, to make sure the bottom of the cookie is cooking as well.
• Allow the cookies to cool for 3-4 minutes, then carefully transfer them to a cooling rack for an additional 10 minutes.

Optional Fruit Preserve:

1/4 cup of pitted prunes
1/4 cup of dry apricots
1/4 cup of raisins
3 deglet dates
1/2 cup of orange juice

Preparation:

• Combine all ingredients in a small saucepan.
• Simmer for 15-20 minutes over medium/low heat.
• Allow for it to cool down.
• Run it through a food processor until a jam is formed

For other cookie recipes try my paleo chocolate chip cookies, grain-free gingerbread cookies or my almond thumb print cookies with honey lemon curd. I am thinking that the lemon curd would make a great filling for these grain-free hamantaschen.

Grain-Free Hamantaschen

Recipe Type: Dessert

Cuisine: Paleo

Author: Edible Harmony

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Serves: 8-10

Ingredients

• Ingredients:
• 2 cups of almond flour
• 1/2 cup of coconut oil
• 1/4 cup of honey
• 6 tbsp of coconut flour
• 1/4 tsp of fine sea salt
• 1 tsp of vanilla extract
• 1/2 cup of favorite fruit preserve ( see recipe above)

Instructions

1. Preparation:
2. Preheat oven to 300 degrees Fahrenheit.
3. Combine all the ingredients together, except for the coconut flour and fruit preserve, using a food processor or immersion blender.
4. Transfer the dough to a bowl and start adding the coconut flour while kneading the dough until you get a play-dough consistency.
5. Put the dough between 2 pieces of parchment paper and flatten the dough with a rolling-pin.
6. Make circles using a cookie cutter or the top of a glass.
7. Put 1-2 tsp of the fruit preserve in the middle of each circle.
8. Fold the edges of the circle to make a triangle ( If the dough is too soft and “crumbly” try refrigerating it for 20 minutes).
9. Bake for 12-15 minutes or until they start to turn light golden, put the oven rack 1 or 2 places below the middle, to make sure the bottom of the cookie is cooking as well.
10. Allow the cookies to cool for 3-4 minutes, then carefully transfer them to a cooling rack for an additional 10 minutes.

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Baba Ganoush

Baba Ganoush is a traditional Middle Eastern appetizer.  It is a dip similar to hummus, but it is made with roasted eggplant (aubergine), instead of chickpeas or garbanzo beans. It is also lighter and creamier. It is usually served with pita bread, but I use it to dip my veggies in. It tastes great with carrot sticks, celery stalks, cucumber slices, or raw cauliflower florets. I also use it as a salad dressing, diluted with some more oil and vinegar, or as a sandwich spread, in wraps or over grilled veggies.

To make this, I first bake the entire eggplant on high heat, until it’s very soft and the skin is charred. I don’t worry about cutting it, peeling it, or trimming the ends of it before I place it in the oven, because I am only going to use the inside part of it. The charring of the skin gives it a little smoky flavor and leaving the eggplant uncut prevents it from drying out. Then I puree it with a food processor, if you don’t have a food processor you can use a mortar and pestle to mash it, but the baba ganoush will be a little “seedy”.

Ingredients:

1 large eggplant (about 2 lbs)

1/3 cup of lemon juice

1/3 cup of tahini

1/4 tbsp of ground cumin

3 garlic cloves

Salt to taste

1-2 tbsp of olive oil

Chopped flat-leaf parsley or fresh mint and Kalamata olives for garnishing (optional)

Preparation:

• Pre-heat oven to 475 degrees Fahrenheit.
• Bake the whole eggplant until very soft (it takes about 45 minutes), don’t worry about burning the skin.
• Wait for it to cool down and remove the peel.
• Using a food processor or an immersion blender blend the eggplant flesh, lemon juice, garlic, tahini, cumin and salt until a puree is formed.
• Transfer to a bowl, drizzle with olive oil and garnish with parsley and olives and serve as a dip.

Baba Ganoush

Recipe Type: Appetizer

Cuisine: Paleo

Author: Edible Harmony

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 6-8

Ingredients

• 1 large eggplant (about 2 lbs)
• 1/3 cup of lemon juice
• 1/3 cup of tahini
• 1/4 tbsp of ground cumin
• 3 garlic cloves
• Salt to taste
• 1-2 tbsp of olive oil
• Chopped flat-leaf parsley or fresh mint and Kalamata olives for garnishing (optional)

Instructions

1. Pre-heat oven to 475 degrees Fahrenheit.
2. Bake the whole eggplant until very soft (it takes about 45 minutes), don’t worry about burning the skin.
3. Wait for it to cool down and remove the peel.
4. Using a food processor or an immersion blender blend the eggplant flesh, lemon juice, garlic, tahini, cumin and salt until a puree is formed.
5. Transfer to a bowl, drizzle with olive oil and garnish with parsley and olives and serve as a dip.

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Butternut Squash Mini-Pizzas

I made these Butternut Squash Mini-Pizzas for a post-Valentine day potluck that we hosted at our house last night. It was a way to celebrate Valentine’s for those of us who have small children and no baby-sitters. We just wanted to say that we did something special for Valentines, even though we had a dozen loud kids hijacking our not-so-romantic party.  I can’t complain about it, I know that they are little for such a short period of time and someday I am really going to miss this beautiful chaos.

These were enjoyed by both adults and kids and they were the first dish to disappear, followed by my dairy-free, refined sugar-free fudge. The toppings can be varied to your likings. I like the pesto/butternut squash combination and it makes it so that you don’t really need to add cheese to it, but it can be made with more traditional ingredients as well: tomato sauce, mozzarella, pepperoni, etc. If you are using meats, onions, or other veggies, cook them before adding them to the pizza because they will take longer to cook than the squash crust.

For other grain-free pizza ideas try my Portobello mini-pizzas, meatza or cauliflower pizza crust.

Ingredients:

1 medium butternut squash, choose one with a wide and long neck, as the round and bulging side is hollow and cannot be sliced into rounds

6-8 ounces of dairy-free pesto ( See recipe below)

2 sliced Roma tomatoes

4-6 ounces of cooked nitrate free sausage or grilled veggies

 

Preparation:

• Preheat oven to 425 degrees Fahrenheit.
• Peel the squash ( I use a potato peeler) and slice the top part into ¼ inch thick rounds.
• Arrange rounds on a greased or parchment paper-lined cookie sheet.
• Bake for 15 minutes.
• Spread the pesto sauce over each round.
• Add toppings and bake until squash is soft.

 

To make the pesto blend 1/2 cup of basil leaves,  1/3 cup of pine nuts
1/4, 1-2 garlic cloves
,1/4 cup of olive oil, and salt to taste until creamy.

Butternut Squash Mini-Pizzas

Recipe Type: Appetizer

Cuisine: Paleo

Author: Edible Harmony

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 4-8

Ingredients

• 1 medium butternut squash, choose one with a wide and long neck, as the round and bulging side is hollow and cannot be sliced into rounds
• 6-8 ounces of dairy-free pesto ( See recipe below)
• 2 sliced Roma tomatoes
• 4-6 ounces of cooked nitrate free sausage or grilled veggies

Instructions

1. Preheat oven to 425 degrees Fahrenheit.
2. Peel the squash ( I use a potato peeler) and slice the top part into ¼ inch thick rounds.
3. Arrange rounds on a greased or parchment paper-lined cookie sheet.
4. Bake for 15 minutes.
5. Spread the pesto sauce over each round.
6. Add toppings and bake until squash is soft.

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Paleo Chicken Salad Cucumber Cups

Paleo Chicken Salad Cucumber Cups are a very simple, light and refreshing appetizer. I have made them with leftover Thanksgiving turkey, rotisserie chicken, or I simply grilled, baked or simmered a few pieces of boneless chicken. You can also stuff tomatoes, baked zucchini, or use the chicken salad to make lettuce wraps.

I have made these several times, and have used different herbs and seasonings each time. So far my favorite is dill. When working with fresh herbs it is sometimes hard to give you an accurate measurement, because it all depends on how much you pack the herbs in the spoon, how fine you chop them or how fresh they are. So add fresh herbs to taste.

Valentines is right around the corner and I was saving one of my best chocolate creations for this week. A few months back I made the most delicious and dense chocolate cake, a fusion of a Bundt cake with a dense and creamy fudge feel to it. I have been trying to figure out where I wrote down the recipe and apparently I didn’t, or I lost it along with the many other post-its or credit card statements where I write my recipes as I cook. I definitely need to come up with a better system. I will try to make something sweet and “chocolaty” in the next few days

For other appetizer ideas, check my paleo empanadas, roast beef cucumber sandwiches or sesame chicken wings

Ingredients:

1 1/2 cups of cooked boneless chicken or turkey
1/4 cup of mayo
2-3 tbsp of chipped chives or fresh dill
2 tbsp of lemon juice
1 tablespoon of Dijon mustard
Salt and pepper to taste
5 or 6 cucumbers (peeled or unpeeled)
Paprika to sprinkle on top (optional)

Preparation:

• Using a food processor pulse in the chicken, mayo, mustard, lemon juice, herbs, and spices, until the chicken is chopped in small pieces. If you don’t have a food processor you can chop it all by hand and combine in a large bowl.
• Cut the ends of the cucumbers.
• Slice the cucumbers into 1 to 1 1/2 inch-thick slices.
• Using a spoon or melon baller scoop out some of the seeds of the cucumber, but leave a layer at the bottom to hold the filling. 
• Stuff the cucumbers with the chicken salad.
• Sprinkle with some paprika or chopped chives.

Paleo Chicken Salad Cucumber Cups

Author: Edible Harmony

Prep time: 20 mins

Total time: 20 mins

Serves: 10

Ingredients

• 1 1/2 cups of cooked boneless chicken or turkey
• 1/4 cup of mayo
• 2-3 tbsp of chipped chives or fresh dill
• 2 tbsp of lemon juice
• 1 tablespoon of Dijon mustard
• Salt and pepper to taste
• 5 or 6 cucumbers (peeled or unpeeled)
• Paprika to sprinkle on top (optional)

Instructions

1. Using a food processor pulse in the chicken, mayo, mustard, lemon juice, herbs, and spices, until the chicken is chopped in small pieces. If you don’t have a food processor you can chop it all by hand and combine in a large bowl.
2. Cut the ends of the cucumbers.
3. Slice the cucumbers into 1 to 1 1/2 inch-thick slices.
4. Using a spoon or melon baller scoop out some of the seeds of the cucumber, but leave a layer at the bottom to hold the filling.
5. Stuff the cucumbers with the chicken salad.
6. Sprinkle with some paprika or chopped chives

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Breakfast Stuffed Acorn Squash

The breakfast stuffed acorn squash is a meal on its own, which can be enjoyed at breakfast, brunch, lunch, or dinner. They are the perfect choice to impress large parties, because they are really easy to make and have a aesthetically-pleasing presentation and delicious flavor. They are also very filling, I had one for breakfast the other day and I don’t think I was hungry until 4 in the afternoon.

I have been asked several times to make egg-free breakfast dishes, and this one would be a great option. If you omit the egg, it would still be a delicious dish.  For the longest time, long  before I went Paleo, I used to not like eggs, or cereal,; dairy used to upset my stomach, bread made me bloated and tired, I was too lazy to make pancakes or muffins. I didn’t consider fruit to be a meal, because to me a satisfying meal should be warm, so my options were always left over dinner. My co-workers didn’t really appreciate me showing up to work at 9 am with a bowl of leftover seafood soup or grilled steak. Now I am just addicted to banana scramble and breakfast porridge and have grown to love eggs.

Ingredients:

1 acorn squash
2 eggs (optional)
½ cup of nitrate free turkey or pork ground sausage
1 tbsp of butter or coconut oil
1-2 garlic cloves
½ cup of chopped onions
2 tbsp of fresh sage
Salt and pepper to taste

Preparation:

• Preheat oven to 400 degrees Fahrenheit.
• Cut the acorn in half, lengthwise
• Place the acorn face down over a cookie sheet or baking dish and bake for about 20-25 minutes or until the squash is tender
• Meanwhile in a medium skillet sauté the onions, garlic, sage and sausage with the oil, until the sausage in fully cooked.
• Scoop most of the meat from the squash out being careful not to break the skin or leave the acorn “shell” too thin
• In a large bowl mix the squash, and sausage
• Scoop back into the acorn.
• With the back of a spoon push down in the middle of the squash to create room for the eggs.
• Crack the eggs open and pour one egg in the center of each squash
• Bake for an additional 10-20 minutes or until desired doneness.