Menu Ideas


  • 12 eggs

    Paleo Pizza
  • 1/2 cup shredded parmigiano-reggiano
  • 1 cup whole milk
  • salt and pepper
  • 1/4 cup EVOO
  • 1/4 lb soppressata or pepperoni finely chopped
  • 2 cloves chopped garlic
  • 3 Tbsp grated onion
  • 1 sprig oregano finely chopped
  • 1/4 cup red wine 1 cup crushed tomatoes 6 oz fresh mozzerella shredded

Cooking Directions:

  • Preheat oven to 400.
  • Beat eggs, milk, parmigiano, salt and pepper.
  • In ovenproof skillet, heat 2 Tbsp EVOO over medium heat.
  • Add eggs and keep them moving as they cook.
  • When eggs begin to firm, transfer skillet to oven.
  • Bake about 10 minutes until light golden and puffed, but not cooked through.
  • In another skillet, heat 2 Tbsp EVOO over medium-high heat.
  • Add pepperoni, garlic, onion, oregano and stir for 2-3 minutes.
  • Add the wine and reduce for 1 minute.
  • Add tomatoes and simmer to thicken for 10 minutes.
  • Remove frittata from oven and top with tomato sauce and mozzarella.
  • Bake to melt cheese, 8-10 minutes.
  • Top with parsley and basil. 

Serves 4
20 min

Basil Burgers
  • 1.5 pounds Ground Turkey
  • 1 Egg
  • 1 Tablespoon Coconut Aminos
  • 1/3 cup Chopped Red Onion
  • 1/4 cup Loosely Packed Chopped Fresh Basil
  • 1 Tablespoon Almond Flour
  • Fresh Cracked Pepper to taste

Cooking Directions:

Grill on each side for 5 minutes for a total of 10 minutes.
Dont be afraid to make extra patties to freeze for a quick
meal when you are in a hurry.

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