Summer Sausage Sandwiches

After having such a large breakfast, when lunch time rolled around I wasn't really all that hungry.  But in an effort to keep my daughter on her schedule I made a light lunch and what's better than a sandwich and chips, paleo style of course! When I was in school there was this terrible "Mexican food" place that I loved going to that had nachos with goat cheese. So when I found some garlic herb goat cheese yesterday when I went grocery shopping I couldn't pass it up... for old times sake...

Summer Sausage Sandwiches

Ingredients:

• summer sausage sliced
• garlic herb goat cheese slice

Directions:

• Spread goat cheese slices on summer sausage 
• top with another slice of summer sausage 

Okay, so that one didn't really need directions, but I like consistency! They were delicious! Even Delilah ate the summer sausage and goat cheese! I guess the love of all cheeses has been passed down!  I added a slide of sliced apple and some carrot slices, it hit the spot perfectly!

banana walnut chocolate chip muffin

I was feeling pretty lazy this morning, and hey I'm on vacation so it's allowed! We didn't get out of bed until 9:30! I figured by the time I actually got moving and cooked something it would be almost lunch time. So I had a banana walnut chocolate chip muffin and a cutie!

Paleo Banana Walnut Chocolate Chip Muffins

Ingredients:

• 2 1/4 Cups almond meal
• 2 ripe bananas
• 3 eggs
• 4 Tablespoon coconut oil (softened or melted)
• 1 teaspoon of vanilla extract
• 1/4 teaspoon sea salt
• 1/2 teaspoon baking soda
• 1 Cup 80% cacao bittersweet chocolate chips
• 1 Cup walnuts, chopped

Directions:

• Preheat over to 325
• Grease cupcake pan with coconut oil
• In a large mixing bowl smash bananas (I like to use my potato masher)
• Add eggs, coconut oil, vanilla, sea salt, and baking soda
• Add almond meal 1/2 cup at a time 
• Once all ingredients are mixed together add the chocolate chips and walnuts
• Bake for 20 minutes, or until toothpick comes out clean
• Let cool on a rack before eating them all at once!! 
• only kidding, I only ate 2!

Mini Quiche

A week ago I went grocery shopping and picked up two dozen eggs. My sister was with me and said REALLY? Why so many? Well it turned out that I didn't have enough!! Now that I have mayonnaise I want to make so Deviled eggs, but I don't have any eggs left over to boil. Between baking and making these amazing mini quiche I used up almost all 24 eggs in a matter of 3 days. These are perfect. I tossed them in the fridge and throughout the week tossed two or three on a plate, in the microwave for 2 minutes and breakfast was served!

 Mini Breakfast Quiche

Ingredients:

• 12 eggs
• coconut oil (or other grease)
• bacon
• broccoli
• cheese
• onion
• Of course you can put whatever ingredients in your quiche that you want. I'm going to make some mushroom, spinach, and bacon   later today!

Directions:

• Preheat over to 325
• grease cupcake tin with coconut oil   
• cook meat (bacon, sausage, whatever you want!)
• mix veggies and meat together
• divide the mixture evenly into greased tin
• add cheese
• beat 12 eggs until frothy, then pour over veggies
• Bake for 20-25 minutes

Breakfast is served! Complete with protein and vegetables! 
  

Muffins!

This morning we had a couple slices of Applewood bacon, a banana, and lemon poppyseed muffins. Let me tell you when I made these muffins it took all my self control NOT to eat ALL of them! They taste so yummy I can't believe they're paleo! I will probably make slight adjustments to this recipe to make other muffins because it is by far the best!

   Paleo Lemon Poppyseed Muffins

Ingredients:

•  1/2 Cup raw honey
• 3 cage free eggs
• 5 Tablespoons coconut oil (softened or melted)
• 3 Tablespoons unsweetened applesauce
• 1 Tablespoon fresh lemon juice
• 1 teaspoon lemon extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 1 1/2 Tablespoons poppy seeds
• 3/4 Tablespoon fresh lemon rind
• 3 Cups almond flour

Directions:

• Preheat oven to 325
• Line a muffin pan with cupcake liners
• In a large bowl beat honey, eggs, coconut oil, applesauce, lemon juice, lemon extract, baking soda, and salt until well mixed
• NOTE when you add baking soda on to the lemon extract it may start to bubble and fizz :) 
• Stir in almond flour, lemon rind, and poppy seeds.
• Scoop into liners 
• bake for 25-30 minutes, or until toothpick comes out clean
• enjoy! But not all at once!!