Soooo. Darn. Good.
Lately I’ve been delving deep into the paleo cookbook collection, trying to find things that are not sweetened with honey, coconut crystals or maple syrup. I found it quite illuminating to realize how much honey and other natural sweeteners I was still including in our diet even though we were eating paleo. I can’t do any of that while I’m clearing up the candida and certainly not much once I am in the maintenance phase. So in addition to burning questions like, “Can I eat yucca? Is tapioca starch ok? What about tomatillos? How about kabocha? WHAT THE !@#$ DO YOU MEAN, NO MORE GLUTEN FREE JO JOS???” now I’m constantly asking, “Can I eat this AT ALL?”
Ok one of these things is not like the other – gluten free Jo Jo’s are NOT paleo, but I did keep a box in the pantry for rare but urgent Jo Jo Emergencies. Alas, not anymore.
The clear no-sweeteners-at-all winners thus far, in terms of taste, flavor, and variety, are the Well Fed cookbooks by Melissa Joulwan. But I’ve also rediscovered some cookbooks that I’d shelved and basically forgotten. One of them is Paleo Lunches and Breakfasts On The Go by Diana Rodgers, NTP. I hadn’t looked through this much, and I’m so glad I gave it another glance. We made these for breakfast this morning and they were really great! I used different veggies in our version simply because that’s what we had on hand, and I adapted the recipe slightly to my preferences. The original recipe is on page 138. You can buy it on Amazon, and I recommend it highly!
1 TBS coconut oil
4 slices of bacon, fried, then chopped
½ onion, minced
½ c. baby broccoli, chopped fine
¼ c. red bell pepper, chopped fine
¼ c. fresh spinach, chopped fine
½ c. coconut milk – we use the unsweetened coconut milk by So Delicious (in the green carton) instead of canned, because it’s a little more cost effective when you’re just baking it in.
2 TBS coconut flour
zest of 1 lemon
½ tsp red pepper flakes
lemon pepper and salt, to taste (Trader Joe’s lemon pepper grinder does not have sugar added. Lawry’s brand does. Read your labels!)
Preheat your oven to 350 and grease your muffin tin with coconut oil (I use the spray from Trader Joe’s) or better yet, use those little parchment baking cups for easy cleanup.
In a skillet, sauté your bacon and remove when it is done. You’ll chop this up later. Next, right on top of the drippings, melt your coconut oil and sauté your onions, red pepper, broccoli until they are brightly colored and mostly cooked. Throw in the spinach and your chopped bacon, just till the spinach is slightly wilted. Remove this from the heat.
In a mixing bowl, mix up the eggs, coconut milk, coconut flour, red pepper flakes, salt and lemon pepper, and then add the veg mixture from your skillet.
Using a ¼ c. measure, fill your muffin cups. If you use ¼ c. per cup, this recipe will make exactly 12 muffins.
Bake for 16-18 minutes, until they are set and the middles are firm.
It’s easy to overbake these – I overbaked ours just a little. You want to make sure you have the cups filled evenly. If some of the cups are filled lower than others, they’ll overcook while the higher ones are still a little raw.
Ask me how I know!
Let them cool for a minute and then use a butter knife to loosen them gently from the pan. Put on a rack to cool, or, if you’re like me, eat them hot while standing over the rack, blistering your fingers and swearing. These are a winner. The Cap’s son dubbed them “tiny omelette cakes” and has requested that they be a household staple. Translation: “Dear Rain, please keep these on hand at all times, so I can grab them on the go and sate the Teenage Appetite. Love, Cap Jr.”
I can totally do that.