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After a 10 day vacation, staying with our paleo friends at the lake, my husband threw out the idea that we should try to eat Paleo too. I didn’t really know much about it, but I agreed to try. I put no goals in place, no plan to make it a certain number of days or weeks or anything like that. I really just wanted to take it one day at a time. I instantly jumped online and started researching paleo, the do’s and don’ts, and recipes. The very first day I realized that breakfast would be the most difficult meal for me. I get up quite early, get myself and my son ready for the day, then drop him off at school and then commute about an hour to work. I have to eat on the go which is not usually the healthiest choice. I searched paleo breakfast recipes and found a few that I was interested in trying, so off to the store we went!

Our first shopping trip was pretty different than usual. We bought mostly veggies and fruits, eggs and meats. No bread or cereal or cheese. The prices of grass-fed and organic meats were a bit higher than we were used to, but we decided that if it means better health, then it is worth it. There were ingredients that I had never bought before, and for whatever reason, it was sort of fun to search for them.

My first paleo recipe was little breakfast “quiche cakes” basically little quiches baked in a cupcake pan. They were super easy to make, and perfect to pop in the microwave on my way out the door.  The following weekend I found a recipe for a turkey fritatta. Every weekend since then I have made a version of this fritatta.  You can put any veggies that you like into it, and any ground meat that you prefer. It is baked in a 9×11 dish so there is enough for my husband and I to cut off a piece every day and it lasts all week. It is easy, and yummy, and fun to change around. Here is my favorite version so far:

Favorite Frittata:                                                                                                                             1 package of breakfast sausage (I use turkey)

7-9 eggs (depending on how thick you would like it)

1/8 cup almond milk

1 onion thinly sliced

3 cloves of garlic chopped or pressed

1 cup of roughly chopped mushrooms (any type you like)

1/2 bag of baby spinach (or just a couple handfuls)

1/2 red or yellow pepper chopped

1 tbsp olive oil

1 tbsp fresh lemon juice

1 tbsp dill

1 tsp salt

1 tsp pepper

1 tsp garlic powder

1/2 tsp red pepper flakes (optional)

1/4 tsp allspice

additional salt and pepper for seasoning

Preheat oven to 350 degrees. lightly grease 9×11 glass baking dish. Heat frying pan over medium-high heat.  Brown sausage with salt, pepper, garlic powder, red pepper flakes and dill. Once cooked, spread on the bottom of the baking dish. Add sliced onion to the pan into the grease, add 1tbsp of olive oil if needed. Season with salt and pepper, cook until soft and dark brown. Add chopped garlic. Cook for about 3 minutes. Add chopped red pepper and mushrooms, and cook until soft. Add spinach and then top with lemon juice, stir occasionally. Once cooked down, add veggies on top of the sausage in the baking dish. Next whisk eggs and almond milk, then pour on top of veggie/sausage. I usually pat or push the mixture around to evenly spread the eggs. Bake at 350 for 30-35 minutes. And enjoy all week! p.s. You can add any other veggies that you like to this dish. I have done shredded carrots, goat cheese, tomatoes, even broccoli or shredded sweet potato would be good.

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