Although Lars and I have not really been successful at our second Whole30, I still love making the recipes. This recipe is an amazing Whole30 breakfast because it has everything you need- fats, veggies, and protein. It’s easy to make and it reheats really well. It has been fully approved at two separate brunches by non-paleo eating folks. So let the deliciousness ensue.

I adapted the recipe from Fourteen Forty. I love sweet potatoes, especially at breakfast, and I knew I had to try it as soon as I saw it. The original recipe has lots of cheese in it and less veggies than I would have liked, so I made it paleo-friendly. It was a great success.

You will need two gadgets for this recipe. You could get by without them, but it will be much easier if you do have them. They are a mandolin slicer and an olive oil spray bottle. They are two of my favorite kitchen gadgets and I use them both often, so I personally think they’re worth it.

Sweet potatoes are so lovely looking, aren’t they? Use your mandolin slicer to make your sweet potato crust. The thin slices get laid out in a pie pan and baked. Yum. If you want an extra thick crust you can add more than I did here, you will just have to cook it a little longer.

And here is the quiche ready to go in the oven! My stomach is literally growling while I am writing this post. I should probably go eat something. I just wish I had more of this leftover and I could eat some right now.

Okay- so now on to the real reason you are here. The recipe!

Yum. Sweet potato goodness. Before I found this recipe I considered myself a master of the frittata. This is so similar, but the sweet potato crust really kicks it up a notch. So now I guess I’m a master of the sweet potato crust quiche.

You can use whatever veggies you like. I’ve loved the combo of mushrooms, onion, bell peppers, and spinach. But I think maybe I’ll have to add asparagus into the mix as well next time I try it. This is one of those recipes that you won’t get tired of because you can change it up every time.

Try this recipe out at home and let me know how it goes for you! You don’t even have to tell anyone it’s paleo… they won’t miss the grains and dairy!

The post Paleo Sweet Potato Crust Quiche appeared first on Pins and Procrastination.

I’ve been gluten free for a few years now, and in some of my gluten free cooking I’ve also experimented with paleo recipes. I think they’re a lot of fun and I’m a huge fan of almond flour and coconut oil, which are in basically every paleo recipe.

So, in experimenting with paleo recipes, I came across this incredible recipe for paleo coconut chicken on pinterest, and added a few tweaks. The original recipe is from Beezy Body Fitness.

It is so fast and easy. The best recipes yield delicious flavor without a crazy amount of work, and this is one of them. These basically taste like chicken tenders with a hint of coconut and curry (or a lot of curry if you are like me).

Put the flour and seasoning in one bowl, eggs in another, and shredded unsweetened coconut in a third bowl. Dip chicken strips in egg, then flour, then coconut.

Trust me- you are going to want to make these all the time. So easy and delicious they will make you wonder why coconut and chicken aren’t always together.

ready for the oven!

Can I eat these right now?

I like to eat these with mustard, but I bet they would go great with different kinds of sauces. Let me know how the recipe goes for you and any dipping sauces you use! 

The post Paleo Coconut Curry Chicken appeared first on Pins and Procrastination.