Finally fulfilling a promise made a few weeks ago and bringing you a recipe suitable for paleo followers for a Friday during Lent (i.e., a meatless, paleo recipe).
I will admit that I have struggled these past few Lenten Fridays, asking whether to “stay paleo” or “stay Catholic.” I succeeded, despite the difficulty: salmon caesar salad with oil & vinegar dressing in lieu of the caesar dressing (no croutons or parmesan) for lunch; roasted trout with baked sweet potato for dinner. Another meal involved a visit to sweetgreen with a yummy salad of mesclun, avocado, egg, shrimp, grape tomatoes, and cucumbers.
Sandwiches, fried fish, pasta are great food options for Fridays during Lent, but they certainly do not comport with the paleo lifestyle. Bacon, steak, chicken, burgers, fajita meat, tacos are all great paleo options, but they do not comply with the requirement to stay away from meat. The typical answer: baked/sautéed/roasted fish and veggies. Let me say this: it is all easier said than done when meat is such a significant component of the paleo lifestyle. Hats off to those of you that follow paleo and are vegetarians! Please tell me how you do it!
Without further ado, here is a great recipe I made tonight, courtesy of Paleo Diet Lifestyle
- 5 large eggs
- 1.5 c chopped fresh spinach
- 1 large shallot, minced
- 1 garlic clove, minced
- 1/2 cup coconut milk
- 1/2 tsp baking powder
- sea salt and freshly ground pepper, to taste
- coconut oil (or other paleo fat)
- Preheat oven to 350 degrees.
- Grease bottom and sides of 9″ pie dish with the coconut oil.
- In a medium size bowl, whisk eggs until blended. Stir in remaining ingredients.
- Pour all ingredients into pie dish.
- Bake for approximately 30 minutes, or until cooked through.
For days when meat is acceptable, I think this dish would be absolutely amazing with bacon (what isn’t?). Cook bacon until crisp before adding to the other raw ingredients. For those that do not strictly follow paleo or otherwise consume dairy, try adding a bit of grated cheese.