Cooking Steps

www.modernpaleowarfare.com

Stick a pan of slightly salted water on the boil while you spiroli or ninja slice your courgette. In a frying pan add a bit of butter before adding your bacon and smashed garlic. Keep an eye on this and keep stirring until your bacon/pancetta is nice and crispy (remove the garlic after this).

While all this is going on whisk the eggs, two cheeses and a bit of pepper as well. Stick your ‘pasta’ into the boiling water and cook it as normal (i.e. until al dente).
When the pasta is ready, drain it then add it to the pan with everything else. Use pasta tongues or chopsticks and lift the pasta to mix in the sauce so it gets everywhere.

Season with a bit more pepper and cheese if you like and serve! ENJOY! *so happy *does the naked happy dance.

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Serves 2

5 mins

This is a Dairy Recipe

Ingredients

• courgette
• bacon
• eggs
• cheese
• more cheese
• garlic
• butter

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Cooking Steps

From our friend Todd at http://www.primaltoad.com/!

Add ingredients to blender and blend untill smooth.

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Serves 1

3 minutes

This is a Dairy Recipe

Ingredients

• 3 Large Eggs
• 1/2 Cup Almond Milk
• 1 Pear, Chopped
• 3 TBSP (1/2 Medium) Avocado
• 2 tsp Cinnamon
• 1/4 Cup Ice

Cooking Steps

I hate mayonnaise. Its slimey. It tastes weird. And really, who ever decided that beating oil into eggs would be a good condiment? I just don’t get it. My husband would eat it by the spoonful if given the opportunity…. GAG!!! My dislike for mayonnaise means that most potato salads I have ever encountered have been absolutely out of the question, even before I ever heard of paleo. That is, all but one. My mom used to make an especially tasty Scandinavian version of potato salad with red skin potatoes, sour cream, red onions and dill.This is my paleo version, which I must say rocks- and not just because there’s no mayonnaise!

Cut the cauliflower into bite size florets. Place in a steamer basket and let steam over high heat for 10 minutes, until tender but not mushy. As soon as it is done, remove from heat and rinse with cold water to stop the cooking process. Drain well.

Remove coconut milk from the refrigerator. DO NOT SHAKE! Carefully open the can, and remove the cream which has separated to the top of the can into a mixing bowl. Try not to get any of the coconut water layer as you spoon off the cream.

Stir the lemon juice into the coconut cream, followed by the onion and dill. Stir in the cauliflower. Pepper generously and add a dash of salt to taste. Mix well.

Refrigerate ‘Notato Salad’ for at least an hour, then stir once more before serving.

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Serves 5

15 minutes

This is a Non-Dairy Recipe

Ingredients

• 1 Head Cauliflower
• 1 can Coconut Milk, Refrigerated Overnight
• 1 package Chopped Baby Dill, about 1/4 cup
• 1 cup Chopped Red Onion
• 1 Tablespoon Lemon Juice
• Sea Salt and Pepper

Added on August 31st, 2011 by our friend coastalcavegirl

Cooking Steps

From our friends at http://coastalcavegirl.com/!

In a small saucepan over medium heat, combine coconut milk, pumkpin, and honey and heat until steaming, stirring frequently. Pour into blender and add vanilla and pumpkin pie spice. Blend until frothy. Pour into mug and pour coffee/espresso over pumpkin blend. Top with coconut whipped cream and a few dashes of cinnamon if desired.

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Serves 1

5 minutes

This is a Non-Dairy Recipe

Ingredients

• 1 cup coconut milk
• 1 T 100% pure canned pumpkin
• 1/2 T honey
• 1 1/2 tsp pumpkin pie spice
• 1 tsp vanilla
• 1 small strong cup of coffee or espresso
• optional : coconut whipped cream, cinnamon