Wednesday, March 16, 2011

Paleo Lent- Week #2





No need to stress this Friday, I have you covered with a whole day's menu of Paleo Friendly Fare that's quick, easy and delicious! Start your morning with a filling Egg and Zucchini Frittata. Don't like Zucchini? Swap it out for your favorite squash! Lunchtime brings around a Kale and Pear Salad that will leave you full and ready to tackle the afternoon! Finishing out the day with an old-time favorite--- PIZZA! Yup, that's right- pizza! Just because we're Paleo doesn't mean we can't adapt! This pizza will have your mouth watering for more. Choose one of the topping combinations I've listed or experiment and make your own! (I'd love to hear what you come up with!)


Breakfast: Zucchini Frittata



Ingredients:
1 large zucchini, grated
1 small onion, chopped
4 eggs
1 red or green pepper, chopped
sea salt & pepper to taste
coconut oil for pan


Directions:
Mix all ingredients well
Drop by tablespoon onto a generously oiled, hot pan
Flatten a bit so the middle cooks
Cook until firm and browned on both side






Lunch: Kale Waldorf Salad with Asian Pear Dressing




Ingredients:
4 cups packed finely chopped raw kale, preferably dinosaur kale
2 medium Asian pears
1 cup thinly sliced celery
1/2 cup walnuts, toasted and chopped
1/4 cup plus 2 tablespoons raisins
2 tablespoons white mustard
4 tablespoons water
1 tablespoon red wine vinegar
1/8 teaspoon sea salt


Directions:
Wash, dry and chop kale – then place it in a large bowl
Chop one pear and add to kale along with celery, 1/4 cup walnuts and 1/4 cup raisins

Dressing: Chop remaining pear and put in a blender along with remaining 1/4 cup walnuts, 2 tablespoons raisins, mustard, water, vinegar and salt
Purée until well combined and slightly thick
Pour dressing over kale salad and toss to combine






Dinner:  PIZZA!




Crust


Ingredients:
4 eggs
1/3 cup coconut flour (sifted)
1/3 cup Flax meal
1/2 cup coconut milk
Garlic powder, basil and oregano


Directions:
Mix ingredients with mixer
Add garlic powder, basil and oregano to your taste
Line walled baking sheet with parchment paper
Pour batter onto sheet
Bake at 350 degrees for 20 min, flip crust over after 10 min **
Add toppings to pizza
Turn Oven to BROIL
Place Pizza back in oven for 2-5 minutes to warm toppings

 
**While the crust is baking--- prepare your toppings


Topping Ideas:
Tomato sauce/paste, Tomato (chopped), Peppers (chopped), Spinach (sautéed)
Pesto sauce, Sautéed Shrimp and Spinach
Tomato sauce/paste, Artichoke hearts, olives, hot peppers
Tomato sauce/paste, pineapple
Tomato sauce/paste, pineapple, banana, red peppers
Tomato sauce/paste, oregano, basil, garlic
Tomato sauce/paste, Frozen peppers and onion mix (sautéed), garlic, oregano
Tomato sauce/paste, Yellow Pepper, Red Onion, Mushroom