We had an fantastic morning at GDL! Here's the recipes to what we brought along this morning.
1 lb of sausage or chorizo (your choice)
1 sweet potato
Spinach (optional)-I used a handful.
1 tsp onion powder
1 tsp garlic powder
2 Tbsp Siracha
Salt & pepper to taste
Directions: Preheat oven to 375. Cook sausage and onion until browned. In a bowl scramble 12 eggs and add onion powder, garlic powder, Siracha, and salt & pepper. Add cooked sausage and onion. Mix ingredients. Use ice cream scoop to add egg mixture to coconut oil coated muffin pan. Bake for 20-25 minutes.
Turkey-Apple-Bacon Wraps with honey mustard with/Mint Honeydew Melon Salad:
1-12 oz pkg nitrate free bacon
1/4 cup Organic Mayo (or homemade Paleo Mayo)
2 Tbsp Dijon Mustard
1 Tbsp raw Honey
3/4 lb sliced roasted turkey
1 apple, thinly sliced
Directions: Cook bacon, in batches, in a large skillet over medium heat until crisp. Combine mayo, mustard, honey. Stack turkey slices in 8 piles on a flat work surface. Top turkey evenly with honey mustard, bacon, and apple slices. Roll up and secure with toothpicks.
2 cups Honeydew Melon Salad
1/4 cup torn fresh mint
2 Tbsp Fresh lemon juice
1 Tbsp raw honey
Directions: Combine melon, mint, lemon juice, and honey; toss to coat.
Make a Rainbow after school snack:
Choose fruits in a rainbow of colors and add to skewer. Today we chose strawberries, cantelope, honeydew, blueberries, and grapes.
Tex-Mex Slow Cooker Chuck Roast
2 1/2 lb boneless chuck roast, trimmed
1 1/2 Tbsp chili powder
1 tsp salt, 1 tsp pepper
1 medium onion, thinly sliced
1 cup fresh orange juice
1 3/4 cup Organic chicken broth
Directions: Rub roast all over with chili powder, salt and pepper. Place onion in bottom of slow cooker. Place chuck roast over onion. Pour orange juice and broth around roast. Cover and cook on low for 6 to 8 hours or until roast is very tender.
Jicama, Peach, and Avocado Salad
1 large jicama, peeled and shredded
2 ripe peaches, pitted and chopped
1 jalepano pepper, seeded and chopped
2 Tbsp Fresh lime juice
1 Tbsp extra virgin olive oil
1/2 tsp salt, 1/4 tsp pepper
1 ripe avocado
Directions: Combine jicama, peaches, jalapeño, lime juice, oil, salt and pepper in a bowl; toss well to combine. Chill salad. Stir in avocado just before serving.
Our favorite producer Holly!
Thanks for having us again Great Day Live! Check back often for more recipes and progress as we continue to embrace our Paleo Lifestyle and follow us on FB: Food Is a Drug #Paleo.