Click here to see how to make this yummy Paleo Breakfast Smoothie!

Paleo Friendly

Ingredients:

• 1 kg  pumpkin, cooked and mashed
• 1 Tbs olive oil
• 1 Tbs  unsalted butter
• 2 Leeks thinly sliced or 2 large onions, diced
• 2 cloves garlic, diced
• 8  eggs lightly beaten
• 500g cottage cheese
• 2 Tsp nutmeg
• 2 Tbs dried mixed herbs
• 1 Cup fresh mixed herbs, finely chopped
• Sea salt and black pepper

Method:

Preheat oven to 220 degrees. Heat the  oil and butter in a frying pan and add the leek (or onions)  and garlic. Sautee until soft.

Combine the mashed pumpkin with the remaining ingredients. Pour into an oven proof dish and bake for 30 minutes covered with foil.  Bake for a further 30 minutes uncovered or until firm and golden.

Serves 6-8 people        

Ingredients: 

• coconut oil or paper muffin liners
• 8 eggs
• 1/8 cup water
• 230g cooked meat (ham or sausage) cut or crumbled into small pieces
• 2 cups diced vegetables (asparagus, peppers, onions, broccoli work well, but use what’s on hand)
• 1/4 tsp salt
• 1/8 tsp ground pepper

Instructions:

1. Preheat oven to 350 C.
2. Grease 8 muffin cups with coconut oil or line with paper baking cups. Fill any remaining muffin cups with 1″ of water, so they do not scorch while baking.
3. Beat the eggs in a medium bowl and add meat, vegetables, salt, ground pepper, and any other ingredients you wish to add.
4. Pour mixture into the muffin cups.
5. Bake for 18-20 minutes.

By Darren Bain

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Serves 4

Ingredients

• 1 tablespoon peanut oil
• 600g lamb fillet, fat trimmed, thinly sliced
• 1 garlic clove, finely chopped
• 1 stalk lemongrass, finely sliced
• 1 tablespoon finely chopped ginger
• 1 long red chilli, seeded, finely sliced
• Grated rind and juice of 1 lime
• 2 teaspoons fish sauce
• ½ cup basil leaves
• ½ cup mint leaves
• ¼ cup coriander leaves
• lettuce cups, to serve Read more