Banana Almond Pie

Most my recipes are from another source but I have then modified them to fit a No Sugar No Grain (NSNG) eating style.  I originally found this post via a  NSNG support group on facebook at http://paleorecipequeen.blogspot.com.au/2011/05/paleo-strawberry-banana-pie.html?m=1

If your sweet tooth is aching, try this treat!

Time: 40 - 45 minutes
Makes: 1 Standard Size Pie

Ingredients
Crust:
1 1/2 cup Almond Flour (I had to search the grocery store for this.  I finally found it in the organic/gluten free section)
1/4 cup melted butter
1/2 tsp salt
1 tsp cinnamon

Filling:
2 ripe Bananas
1 tbsp Lemon Juice
1 tsp Vanilla Extract
3 Eggs
2/3 cup Coconut Milk (I couldn't find un-sweetened coconut milk in my grocery story.  I used normal whole milk and the pie came out great)
2 cups Strawberries
(1 cup Blueberries - Optional)

Equipment (aka Things you will need to wash...)
Muffin Pan
Egg Beater
Sharp Knife
Cutting Board
Measuring Cup (1 tsp, 1tbsp, 1/3 cup, 1/4 cup, 1/2 cup, 1 Cup)
Spoon
2 Medium Mixing Bowls

Method

1. Pre-Heat Oven to 350 F
2. In the Medium Mixing Bowl, mix together your Almond Flour, Butter, Salt and Cinnamon.
3. Dump the whole thing into your pie pan
4. Gently spread out the crust mixture (I like to use my hands for this part, but I suppose you could also use a soon...)
5. In the second Medium Mixing Bowl, mash-up your bananas
6. Add Lemon Juice, and Vanilla Extract (I did this by hand, but you can do this in a mixer/blender if you want.  It all depends how well mixed you want everything to be!)
7. Gently add and mix the Coconut Milk and Eggs with the Banana mix
8. Carefully pour the filling into the pie crust
9. Bake for 35 minutes, or until the center is set (the clean knife test that you know from cakes is a good way to check how set it is)
10. Let the pie cool. Then top it with all the deliciousness that is berries! Strawberries, Blueberries, Raspberries, Blackberries, all berries!
11. Serve and Devour!

I almost forgot to take a photo until it was almost all gone!

Good Luck and Happy Eating!

Baked Eggs in Tomatos

Most my recipes are from another source but I have then modified them to fit a No Sugar No Grain (NSNG) eating style.  I originally found this post via pinterest on http://www.eat-yourself-skinny.com/2012/04/baked-eggs-in-tomato-cups.html

Who doesn't like eggs, tomatoes and some little green veggies?

Time: 50 - 60 minutes
Makes: ~4 Tomato Cups

Ingredients
4 Large Tomatoes (or a couple more smaller ones)
4 Eggs
2 tsp. fresh snipped chives
1/4 Cup grated Parmesan Cheese
Salt and Pepper to season

Equipment (aka Things you will need to wash...)
Sharp Knife
Cutting Board
Parchment Paper
Baking Dish or Baking Sheet
Small Mixing Bowl
Medium Mixing Bowl
Spoon

Method

1. Pre-Heat Oven to 350 F
2. Line the baking dish/sheet with parchment paper
3. Cut the top off each tomato
4. Spoon the guts out of the tomato into the small bowl (I snacked on these while I waited for the baking to be done.  You can also save them to serve on the side with the finished product.)
5. Place the empty tomatoes on the baking dish/sheet
6. In the medium bowl, mix together the Eggs, and Chives
7. Add as much salt and pepper as you want!
8. Spoon the egg mixture into the tomato shells
9. Top with cheese (you can also mix the cheese with the eggs before putting them into the tomatoes)
10. Bake for 45-50 minutes or until the eggs don't jiggle any more.
11. Garnish with the tops, and seeds
12. Serve and Devour!

Some of my egg spilled out of the tomato,
so I got a mini omelette on the side!
(or on top like in the picture)

Good Luck and Happy Eating!

Bacon Wrapped Mini Quiche

Most my recipes are from another source but I have then modified them to fit a No Sugar No Grain (NSNG) eating style.  I originally found this post at http://paleorecipequeen.blogspot.com.au/2011/08/prosciutto-wrapped-mini-paleo-quiches.html.

Quick easy quiche.  Good for snacks, b-fast and din-din.

Time: 25 - 30 minutes
Makes: 12 Mini Quiche

Ingredients
8 Eggs
1 cup Kale
1 medium Zucchini
1 Spring Onion (I used a regular onion and it came out just fine)
12 slices of bacon
12 Shrimp (or sardines, or other small pieces of seafood.  You can skip this without any worries and still get a good dish)
Salt and Pepper to season
Coconut Oil to grease the pan

Equipment (aka Things you will need to wash...)
Muffin Pan
Egg Beater
Sharp Knife
Cutting Board
Measuring Cup (1 Cup)
Spoon
Medium Mixing Bowl

Method

1. Pre-Heat Oven to 350 F
2. Grease muffin pan with coconut oil
3. Chop up Kale, Zucchini, and Oinon (you can use a food processer for this if you like your veggies to be in smaller pieces.  I just chopped them up and had nice big pieces to munch on)
4. In medium bowl, beat eggs.
5. Add as much salt and pepper as you want!
6. Place a piece of bacon around the edge of each muffin cup (if you really wanna go for it, line the bottom with bacon too!)
7. Spoon some veggies into each cup, filling it most the way up
8. Pour eggs around the veggies until the cup is full
9. Place your mini-seafood of choice on top and submerge it just a bit
10. Bake for about 20 minutes, until eggs are set.
11. Serve and Devour!

Good Luck and Happy Eating!