Egg Casserole Recipe:

12 Eggs (or a combo of eggs and egg whites

Dash of Milk (go for Almond or Coconut milk if practicing Paleo)

1 Cup of cut of Veggies (we do a combo of spinach, mushrooms, tomatoes and zucchini but be creative)

1 can of Black Beans drained (since we have gone more Paleo I leave this out so make the choice but if I use them it’s the No Salt added can)

1 glass baking dish

Directions

Preheat Oven to 350 degrees.  Cut up your veggies, since we got a food processor this step has become much easier and almost fun.  Beat the eggs in a bowl (and remember you can vary the amount of eggs you use depending on how many people and days you are making this for, sometimes I go with 16 total eggs/white but this lasts Chris and I 4 to 5 days).  Put in a dash of your chosen milk and stir.  Add in the veggies (and beans if you go that route) and continue to stir until everything is well mixed.  Coat the baking dish with Coconut oil (or if I am lazy I just spray some Pam) and pour in the mixture in the dish.  Bake for about 35 minutes (depends on depth of dish and such).  Take it out of the oven and let it cool a bit then cover and throw in the fridge.  Every day then we cut off a piece of the casserole and throw it in Tupperware so it can be heated up at work.  

• 2 ripe bananas
• 1 egg
• 1 heaping tablespoon of almond butter

Instructions:

Mash the bananas, add the egg and mix well
Stir in the almond butter, adding more than a tablespoon if you want a more pancake-like texture.
Warm butter in a pan and pour batter into small cakes.
Brown on each side and serve warm.

If you want to try something really different check these out (Chocolate Paleo Pancakes)

2c    almond butter

1/4c cocoa powder

1/2c + 2 T  honey

1T coconut oil, melted (optional)

2t  vanilla extract

1t   salt

* t =teaspoon, T=tablespoon

Method

Combine all ingredients in a large bowl. Mix until well incorporated.

Spoon the mixture into a pan and flatten with the back of a spoon. Place in the freezer for an hour or so, then take it out to cut into bite-size squares or rectangles.  Keep the fudge covered and stored in the freezer.

*Try this too Use 1/2 almond butter and 1/2 cashew butter for a creamier texture

http://everydaypaleo.com/

We made the stuffed peppers the other day with Turkey and they were delicious!  Anyone else find a great recipe?