There are so many great Paleo cookbook authors and recipe-creators out there… and we love when we get to share their recipes with you! Kelly from A Girl Worth Saving and author of Paleo Eats is letting us share her recipe for Crustless Quiche (you’ll find it below!). This dairy-free quiche got rave reviews at our dinner table!
The boys went wild for meal planning this week! (If you are new to our meal planning series, check the archives of past meal plans HERE.) They pulled out a ton of cookbooks and tried to pick recipes from as many as possible- talk about variety!
We love that they can take any book off the shelf and chose a recipe from it. We really love that they are enthusiastic about meal-planning, and that they are learning how to put together a well-balanced meal at a young age.
Our hope is that seeing what we eat on a weekly basis gives you some fresh ideas and inspiration for your own Paleo journey!
A wonderful weekend left us with a fridge full of leftovers, so we built it right into the meal plan!
So many veggies in this meal- and the boys didn’t mind one bit! We have this kale salad almost weekly because we all love it so much and it goes with just about any main dish (and our dressing is sooo good!).
Wednesday: Seared Scallops with Pancetta and Brussels Sprouts
—> Seared Scallops with Pancetta recipe from One Pot Paleo
—> Brussels Sprouts simply tossed in Chosen Foods Avocado Oil and roasted in oven
We love One Pot Paleo for weeknight cooking (afterall, we wrote the foreword)! Not only are the recipes simple to make, but the clean-up doesn’t take all night either… and less time doing dishes means more time spent with the boys.
Thursday: Spring Salad of Arugula, Radishes and Grilled Steak with Creamy Horseradish Dressing
—> Spring Salad of Arugula, Radishes and Grilled Steak from Homegrown Paleo
—> Creamy Horseradish & Herb Dressing from Homegrown Paleo
Even though it sounds kind of fancy, this meal came together quickly! We’re a family of horseradish lovers, but if you’re not, a simple Paleo ranch dressing would be a great substitute. We love a big salad for dinner, and this one hit the spot!
Friday: Calamari and Green Beans
—> Calamari simply dredged in Otto’s Cassava Flour and fried in the Mini Deep Fryer
—> Green beans steamed until tender and quickly pan-fried in Chosen Foods Avocado Oil
Secret tip: we get our calamari from the Asian market for way less than it costs in most regular grocery stores! Well, not so secret because we posted our Asian market haul on Instagram here! Calamari couldn’t be easier to cook up, and dipping it in Fauxmato Sauce (<– new recipe!) was over the top delicious!
We loved this recipe so much, that we asked Kelly if we could share it with you! The spices, herbs and spinach in this simple but flavor-filled quiche were so good! The boys said nothing of added veggies and the special method creates a crisp, crackly top reminiscent of cheese – but without any dairy! Find the recipe for Crustless Quiche below!
Special Requests: Carrot Cake Ice Cream
—> Carrot Cake Ice Cream Recipe from Dairy-Free Ice Cream
Carrot cake ice cream… need we say more?!? It’s Wesley’s birthday this week so the getting-spoiled level is at an all time high. His favorite vegetable is carrot, his favorite cake is carrot cake. When he saw this ice cream in the Dairy-Free Ice Cream he got motivated to help daddy make homemade ice cream we all got to enjoy outside during some warm weather. No pic because we simply forgot, enjoying the moment!
Kelly was kind enough to let us share this recipe with you so that you can have the most incredible Crustless Quiche from Paleo Eats, too!
- 2 tablespoons coconut oil
- 1 small onion, diced
- 2 packed cups fresh spinach leaves, chopped
- 4 large eggs
- 1½ cups homemade coconut milk (we used canned full-fat, coconut milk
- 1 tablespoon dried parsley leaves
- ½ teaspoon dried sage leaves
- ¼ teaspoon ground nutmeg
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- Preheat the oven to 350 degrees. Grease a 9-inch pie pan.
- Melt the coconut oil in a skillet over medium heat.
- Add the onion and spinach and cook for 10 to 15 minutes until the onions are slightly browned and the spinach is completely wilted. Place this mixture in the prepared pie pan and spread it evenly across the bottom of the pan. Set aside.
- In a blender, blend the eggs, coconut milk, parsley, sage, nutmeg, salt, and pepper for 30 seconds or until well mixed. Pour this mixture over the cooked vegetables.
- Place in the oven and bake for 30 to 35 minutes, until a knife inserted about 1 inch from the edge comes out clean and the center jiggles loosely. Remove from the oven, cut into 6 wedges, and serve immediately.
Books featured in our meal plans are among our favorites and ones we actually use ourselves.
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