FRITTATA

Frittatas are quick and easy and can be reheated or eaten cold for a great source of protein. Use what you have on hand. I had some bacon and a jalapeño but the combinations are endless.

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Dice the bacon into small pieces and fry in an oven safe 10 inch skillet until cooked. Drain the fat and add the jalapeño to pan. Cook on medium heat for 2-3 minutes until the jalapeño begins to soften. Beat the eggs well, add the cheese and season with salt and pepper and add to pan carefully.

Cook for approx 2-3 minutes and then transfer pan to preheated oven, and continue to cook for 10-12 minutes more. Frittata will be done when eggs are no longer jiggly in the center. Once cooked, flip onto cutting board and serve.

• Preheat oven to 350
• 1/2 lb of Bacon
• 1 Diced Jalapeno
• 10 Eggs
• 4 ounces Kerrygold Cheese
• Salt and Pepper 

Photos by Nicole Klungness

NASHVILLE EGGS

This recipe was inspired by a dish we had at a couple incredible restaurants in Nashville, TN called The Southern and Urban Grub. If you ever find yourself in the area, check them out. Nashville eggs are relatively easy to prepare and taste great as leftovers.

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Poke a few holes in the squash and microwave for 2 minutes. This will make it a lot easier to cut and skin. Peel the squash and dice into 1 inch cubes, discarding the seeds and pulp. Place on cookie sheet, and coat with olive oil. Roast in 400 degree oven for 20-30 minutes, until golden brown and crispy.

In small pan, toast the pine nuts over medium heat until they turn golden. Stir consistently to prevent burning.

Scramble the eggs and cook over medium heat, add the goat cheese to melt. Combine the squash, pine nuts and egg mixture in a large bowl. Especially yummy with Mango Pinapple Peace & Plenty salsa, which can conveniently be purchased here: The Southern

6 Servings

• 1 medium sized butternut squash
• 12 eggs, whisked
• 4 oz goat cheese
• ¼ cup pine nuts
• 2 Tablespoons olive oil

PALEO PIZZA

The gluten free lifetsyle could be a bleak one if you think you may be giving up pizza forever, this recipe will help a ton! With this recipe, you won't even miss the real deal. I use a shallow baking sheet, but if you have a pizza stone, that will work well too.

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• 1 package of Julian’s Bakery Paleo Pizza Crust conveniently sold here: Julian Bakery
• ½ cup cold water
• 1 jar pizza sauce, Rao’s is my favorite because of its Paleo approved ingredients
• 2 Cups cheese (you can omit this if you want a true Paleo-lactose free version, in which case I recommend using olive oil or pesto instead of tomato based pizza sauce)
• Toppings of choice, I used pepperoni and chopped olives
• 2 Teaspoons Pizza seasoning blend from Penzeys or equal blend of: Oregano, Fennel, Onion Powder, Garlic Powder and Pepper

Mix pizza crust mix and water, until it forms a heavy, dough like consistency. Using arrowroot powder to coat your hands and utensils, press into bottom of parchment lined cookie sheet. Bake at 400 for 10 minutes, until golden brown. Top with sauce, cheese and toppings. Sprinkle with spice blend. Broil for 3-4 minutes until cheese is bubbly.

6 servings

CHICKEN POT PIE

Wow this is so yummy. It looks a little time consuming, but I promise it is worth the effort. P.S. your kids won't even think it's healthy!

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Crust:

• 1 ¾ C almond flour
• ½ C tapioca flour (available at Natural Grocers in the flour aisle)
• Pinch of salt
• 1 Teaspoon baking soda
• 2/3 C palm oil (also available at Natural Grocers)
• 6 Tablespoons cold water

Filling:

• 1 Cup carrots, chopped
• 1 Cup broccoli, chopped
• ¼ Cup butter
• 1 lb chicken breasts, diced
• 1 Tablespoon onion powder
• ¼ Cup tapioca flour
• 1 Teaspoon paprika
• 2 Teaspoon black pepper
• 1 ¾ Cup chicken broth
• ½ Cup heavy cream

Prepare the crust first so it can be chilling while you work on the filling. Combine almond flour, tapioca flour, salt and baking soda. Cut in palm oil, mixing with a fork until it looks grainy. Add water and mix well. It will look like a paste at this point. Chill.

Saute veggies in a couple tablespoons of butter. Set aside in a bowl when cooked. Add chicken and onion powder and a couple more tablespoons of butter. Cook until no longer pink. Add to bowl with veggies. Melt remaining butter in pan, stir in tapioca, paprika and pepper until smooth. Gradually add broth and cream, stirring constantly until mixture reaches the consistency of gravy. Pour in veggies and chicken. Cook for 5 minutes more.

Grease a pie tin and press half of the crust into the bottom and sides of the pan. Use tapioca flour to coat your hands and utensils as dough will be sticky. Add filling. Flatten out remainder of dough, again using tapioca flour to make it less sticky, and place on top.

Bake at 375 for 30-35 minutes, or until crust is golden.

8 servings