Whole30 Quiche

Ingredients

1 sweet potato grated
1 onion finely chopped or grated
1 cup mushrooms finely chopped or grated
1 lb (no sugar added) sausage meat
6 eggs
1/4-1/2 cup coconut milk
Salt and pepper
Paprika

 

Directions

In a frying pan, saute sweet potato, onion and mushrooms until cooked salt and peper. Add in ground meat and saute until cooked. In a pie plate mix 6 eggs and coconut milk together. Add in meat/veggie mixture. Stir together and sprinkle paprika on top.

Cook at 400 for 30-40 mins.

Butternut Squash Pasta Sauce

Ingredients

1 butternut squash cubed (or 2 cups frozen cubed)
3/4 tsp sage
salt to taste
1/2 tsp paprika
2 tbsp melted coconut oil
1 onion cubed
2-3 cloves garlic

1/2-3/4 cup coconut milk
(optional - not whole30 compliant) 1/4 cup goat cheese

Directions

Place butternut sqaush, onion and garlic in a bowl and sprinkle spices all over. Pour on coconut oil and toss, coating each piece with oil and spices. Lay out on a lined cookie sheet. Roast at 400 for 30-45 mins.

Once squash has been roasted, pour into a blender and add coconut milk. Blend until smooth, adding more coconut milk for thinner consistency. If desired add goat cheese.

Serve over "zoodles" (zucchini noodles). Add chicken breast or other meat for added protein. Can also be served over pasta.

Ghee Hollandaise

Ingredients

1/2 cup melted ghee
2 egg yolks
1 Tablespoon lemon juice
Pinch of salt
Pinch of cayenne pepper or dash of Tabasco sauce

Directions

Gently melt the ghee in the microwave or on the stove top. It shouldn’t be boiling hot.
Place the egg yolks, lemon juice, salt and cayenne pepper in the blender

Coconut Milk Creme Brulee

 

Ingredients

1 cup Full-Fat Coconut Milk (canned)
2 Tbsp Mild Honey
½ pinch Sea Salt
1 tsp vanilla
2 Egg Yolks
Coconut Sugar (or sugar of your choice)

 

Instructions

Preheat oven to 300°F. 

Line the bottom of a large 11x 14 baking pan with a kitchen towel. Bring a kettle of water to a boil.

While water is boiling, combine coconut milk, honey, salt & vanilla in a saucepan over medium heat. Stir occasionally for about 4-5 minutes. Do not bring to a boil.
 
In the blender, add the egg yolks and blend on Low speed for a few seconds. SLOWLY pour hot cream mixture through the hole in the lid of the blender into the yolks, in a very thin stream, blending constantly until all of the milk mixture is incorporated. Go super slow so you don't wind up with scrambled eggs. This may take a minute or two to incorporate all the coconut milk mixture.

If you don't have a blender, just whisk the eggs in a large bowl and slowly pour in the milk mixture while constantly whisking the eggs.

Pour the custard into ramekins (size doesn't matter, cook time will depend on ramekin size).

Place the ramekins on the towel in the baking dish, and place the baking dish on the center oven rack. Carefully pour the boiling water into the baking dish halfway up the sides of the ramekins, making sure not to get any water into the custard.

Bake 45-50 minutes. If you're using the wide, shallow ramekins, you may need a shorter baking time, closer to 30 minutes. Remove from oven when the custard is slightly firm, and still a little jiggly in the center.

Let cool for about an hour on a wire rack, then cover with plastic wrap and chill 4-6 hours, or overnight.

When ready to serve, blot any moisture off the surface and sprinkle a thin layer of sugar on top of each ramekin. Using a kitchen torch, lightly brown and caramelize the tops. If you don't have a kitchen torch, place under the broiler for a few minutes, though this method doesn't work nearly as well. Put the ramekins in the freezer for about 5 minutes after torching to get them cool again. 

Image and recipe from original post on www.ourpaleolife.com