Paleo Egg Muffin Recipe

Paleo Egg Muffin Recipe

Ingredient

1. Egg 1 egg
2. Bacon Slice 200 Grams
3. Tomato Slice
4. Almond meal muffin
5. olive oil 1 Tsp.
6. Ground Pepper 1/8 of Tsp.

*Almond meal muffins can be bought at health food stores.

Cooking Paleo Egg Muffin

• Take a small circle dish or ramekin and place oil on the dish. Crack egg and place in greased dish. Using a fork, pierce the yolk several times before cooking so yolk is bleeding into white of egg. Then place in steamer or microwave for at least a minute.
• Take *almond meal muffin and toast in toaster. Sprinkle remaining oil over both sides and then place bacon and tomato slice on one side.
• When egg is done, place on top of tomato slice and top with other side of muffin. A totally paleo recipe for breakfast. Serves one.

This Paleo Egg Muffin is easy paleo recipe. It is a high protein and low crab for loss weight or bodybuilding.

EASTER CANDY PALEO VERSION: STUFFED PESTIÑOS

EASTER CANDY PALEO VERSION: STUFFED PESTIÑOS

It all started when Deborah, author of the blog Yocomosapiens launched a contest "PaleoClon" in which he challenged us to create a paleo version of typical desserts Easter.

This good girl, is taking the custom to throw challenges and without provocation: P. And as he did recently for a good cause. And of course, I played me some palms, and straining delighted.

My first problem was I ever prepared a traditional dessert santa / easter week. Yes, I have a lot of experience as taster, because my mother is very good baker, as evidenced by these fritters which has prepared this Easter:

The second dilemma, I was presented with the flour used. My first choice is usually coconut flour for its texture more like wheat flour, but I stayed home.

What I had in the pantry was also flour gluten free banana that had bought some in a neighboring business. I had no clear measures to get a crispy crust, but I'm delighted with the result.

I have to confess that the taste of these fritters are not a traditional sweet made CLONE of CLONE gluten, but they are real good like!

PALEO INGREDIENTS:

FOR THE MASS OF THE FRITTERS:

• 2 cups flour plantain (about 150 gr.). I bought the Native brand
• 1 egg camper
• 1/4 cup extra virgin olive oil (50 ml approx.)
• 1/4 cup of water (can be replaced by white wine).
• 2 tablespoons aniseed or ground
• 2 tablespoons tablespoon honey
• 2 level tablespoons tablespoon cinnamon
• 1 pinch of salt
• 1 pinch of baking soda

FOR THE CUSTARD

• 3 range eggs
• 1/2 cup coconut milk or almond
• 1 tablespoon honey
• 2 tablespoons kuzu or 1 tablespoon banana flour (used to thicken).
• 1 teaspoon vanilla extract (optional)

PREPARATION

FROM CUSTARD

• Beat the eggs with the other ingredients of the cream and put the mixture in a saucepan over low heat.
• Stir until you check it thickens and solidifies.
• Remove from heat and let cool.

MASS FRITTERS

• Beat egg with dill and add 1 tablespoon cinnamon, 1 tablespoon honey, salt and baking.
• Add a cup of flour, along with oil and water.
• Stir with a spoon until a smooth dough is formed. You will see that the texture is quite liquid and sticky.
• Add the second cup of flour and stir until the dough does not stick to your hands.
• Use an extra tablespoon of water if the dough is too brittle and prevents mold.
• Reserve at least an hour in the fridge.
• After this time, preheat oven to 160C.
• Take a ball of passes and Amasala hands to form a round cake about 8 cm in diameter:
• Grab a piece of baking paper and forms a comb, which has more than one layer to support the weight of the dough.
• Wrap the dough with the comb to shape bummer.
• Place fritters on baking paper on a tray suitable for the oven.
• Bake for 15 minutes, ensuring crisp.
• Heat a tablespoon of honey (microwave or double boiler) and mix with a tablespoon of cinnamon.
• After 15 minutes, take the baking tray and paint fritters with honey and cinnamon mixture. Fritters, Put in the oven for 5 minutes.
• After that time, take the fritters from the oven and let cool.
• Fill with pastry cream and serve

INTERNATIONAL PALEO RECIPES: BEEF KOFTA

INTERNATIONAL PALEO RECIPES: BEEF KOFTA

Living in a huge city like Madrid can be overwhelming for many people and there is always the distances to be traveled to move from one neighborhood to another. On the other hand, nobody can deny that cultural and gastronomic offer is huge, and me, I love to eat, this makes me very happy.

This weekend, between courses and various events, I hardly have passed for home and eaten restaurant and dined with the difficulty involved if you do not eat gluten or dairy or sugar:

• Friday: dinner at an Italian-Argentinean restaurant where I could enjoy a strip roast (beef).
• Saturday: dinner at a Greek restaurant, I went by chance and discovered that in addition to its famous moussaka, also make delicious grilled meats.

And my favorite of the weekend: Sunday was a Bulgarian restaurant that had been recommended to me especially. Yes, I also thought, Bulgarian? But what is eaten in Bulgaria? (* Data restaurant at the end of post)

Reading the letter, the first thing you'll discover and recommend, is a lot like the very typical cheese fetta cheese Bulgaria, white and salty, and aspect:

But if you do not consume dairy products, have a variety of grilled meats, which put kebab mode (swords), accompanied with a jugosísimos mushrooms, potatoes and corn, all grilled. Almost all dishes are served with yogurt sauce:

While turning the pages of the letter, I saw something that struck me as typical Bulgarian recipe: moussaka. How? But this was not a famous GREEK recipe?

I did not want to bother the charming Bulgarian waiter, tattooed arms and biceps boxer, I was going to say that "what daring is ignorance." Total, wikipedia can also answer and nothing is further from my intention to belittle its gastronomic culture .

So researching recipes, I discovered lots of dishes shared between Greece, Bulgaria, Turkey ... but of course, seeing them on the map, neighboring nations are:

One of these dishes the kofta, today's recipe, which according to wikipedia:

• In Turkey, köfte
• In Bulgaria, kyufteta,
• In Greece, Keftedes (singular keftes).
• In Romania, it is called chiftele (singular chiftea).
• ...

and that is a kind of very spicy and delicious grilled burger.

BEEF KOFTA (MAXIMUM TIME 20 MINUTES)

INGREDIENTS (FOR ABOUT 8 KOFTAS)

• 300 grams of beef fillets
• 1/2 onion
• 1 tablespoon garlic powder or 1 clove garlic
• 1/2 teaspoon of cayenne pepper
• 1 tablespoon dried mint or basil spice
• 1 pinch of salt
• 2 tablespoons pine nuts (optional)

PREPARATION

• Peel and chop the onion and put it in the grinder (or blender with glass).
• Add the chopped steaks also not to late in picking your meat too.
• Sprinkle spices on the beef and turn the grinder until you check that all ingredients are mixed.
• Once made minced meat and onions, gets a handful with the mixture and shape it sausage.
• Before putting it in a pan or griddle, crosses the kofta kebabs with a stick. We help you get around while cooking.
• Cook for 15 minutes over medium heat to be making the kofta go inside, and begins to brown the surface.
• Originally, this dish is served with a yogurt sauce. To replace the yogurt, you can serve it accompanied by a coconut sauce and mix it with some spices: basil, oregano, parsley, etc. ..

Potato Salad with Salmon and Avocado

Potato Salad with Salmon and Avocado

This dish is highly recommended as it has a quality protein intake accompanied by heart-healthy fats, which reduce cholesterol and also prevent thrombus. As for salmon. Furthermore, the avocado is rich in monounsaturated fats and minerals antioxidants.

Ingredients:(Serves 4-6)

• 2 potatoes
• 200 gr. fresh salmon
• 200 gr. smoked salmon
• 4 teaspoons trout roe
• 1 avocado
• 1 head of lettuce
• 1 spring onion
• 2 eggs
• 1 lemon
• water
• vinegar
• olive oil
• Preparation:
• Boil potatoes and eggs in a pan of boiling water.

Let cook for 10 minutes the eggs and potatoes for 20-25 minutes. We drain the eggs and potatoes and let cool.

Peel the potatoes, chop them and put them in a bowl.

Peel and chop the eggs and add. Booked.

Then we remove the skin fresh salmon and cut it into cubes. We put in a bowl and add lemon juice. We leave it to marinate for 25 minutes.

After this time, drain them and add the salmon to the bowl of egg and potato. Chop the smoked salmon and add it.

Peel and chop the flesh of the avocado and onion and add it. What Aline with oil and vinegar and mix well.

Well cleaned leaves lettuce, chop and put in a bowl. Aline with oil and vinegar.

We distributed the lettuce on the basis of individual ring-shaped molds.

Fill the rings with salad pressing. The unfold and place it over a teaspoon of trout eggs.

You are ready to serve !!