Paleo Bacon Mushroom Quiche

I’m always looking for new things to make for breakfast.  We love breakfast and it’s our biggest meal of the day.  Of course, I really never get bored with the typical eggs and bacon and even kale scrambled eggs.  I could eat eggs a lot.  So, I saw a vegan-ish version of a quiche (I guess they forgot that eggs come from a chicken) and I ran with it, adding my favorite food group:  bacon.  Plus, a little nutritional yeast to give it that cheesy sort of taste that makes quiches so lovely.  Without further ado:  here’s the recipe:

Bacon Mushroom Quiche

Bacon Mushroom Quiche




¾ Cup Coconut Flour

¼ Cup Ghee

¼ Cup Coconut Oil

1 Tbsp. Nutritional Yeast

¼ Tsp. Sea Salt


Quiche Filling:

4 Slices Bacon, chopped

2 Cups Chopped Kale

1 Cup Sliced Mushrooms

Salt, to taste

½ Onion, chopped

2 Roma Tomatoes, sliced and salted

6 Eggs

½ Cup Almond Milk

2 Tbsp. Nutritional Yeast

1 Tsp. Sea Salt

1 Tsp. Granulated Garlic



Preheat oven to 375⁰.  In a food processor, combine all of the ingredients for the crust.  Blend until thoroughly combined and pulled together.  Grease a pie plate and press the crust into the bottom and up the sides of the pie plate.

In a hot skillet, cook the chopped bacon until crispy.  Add in the onions and cook until translucent.  Add in the mushrooms and cook until  browned.  Add the kale and cook until it is wilted.  Take off of the heat.

In a medium sized mixing bowl, combine the eggs, almond milk, yeast, salt and garlic.  Mix well.  Mix in the cook bacon mixture and thoroughly combine.  Pour into prepared pie crust.  Lay the tomato slices on top of the quiche.

Bake in preheated oven for about 40 minutes, until filling is set.  If you wish, you can brown the top under the broiler.  Makes about 6 servings.


Hope you enjoy it.  Blessings….

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Paleo Gingerbread Bars

Okay, we’re on a roll with the treats.  Really, we usually don’t eat this much sugary type things, but we’ve been doing some experimenting lately because a few people at church are gluten free and paleo, so we like to nurture by brings treats for coffee hour.  Originally, this was meant to be a snickerdoodle brownie type cookie bar thing.  Well, the coconut sugar gives it that sort of molasses type of taste to it, so I added some ginger and I’ll be, it tastes just like gingerbread.  Amazingly, it really does.  I think this is the cakiest (is that a word?) type of cake type thing that I’ve made grain free.  Anyway, it is very tasty with a cup of coffee. Here’s the recipe:

Paleo Gingerbread Bars

Paleo Gingerbread Bars






2 Tbsp. Coconut Sugar


1 Tsp. Ground Cinnamon


¼ Cup Ghee


¼ Cup Coconut Oil


¾ Cup Coconut Sugar


2 Large Eggs


½ Tsp. Vanilla


¾ Cup Almond Flour


½ Cup Coconut Flour


¼ Cup Tapioca Flour


¼ Tsp. Baking Soda


¼ Tsp. Sea Salt


¼ Tsp. Ground Ginger






Preheat oven to 375⁰.  Grease a 9×9 baking pan. Mix together the 2 tablespoons coconut sugar and 1 teaspoon ground ginger.  Sprinkle some of the sugar mixture into the prepared baking pan.  Reserve the remaining sugar mixture for the top.


In a large mixing bowl, combine ghee, coconut oil and 1 cup coconut sugar.  Combine  thoroughly.  Add in eggs and vanilla.  In a medium mixing bowl, combine the almond flour, coconut flour, tapioca flour, baking soda and salt.  Mix well.  Add the dry ingredients to the wet ingredients.  Mix on medium speed for about 2 minutes.  Put mixture into prepared baking pan.  Sprinkle with the sugar and cinnamon mixture.  Bake in preheated oven for 25-30 minutes, until a toothpick inserted comes out clean.  Cool slightly before slicing.  Makes 9 bars.

Hope you enjoy this.  Blessings….


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Paleo Magic Cookie Bars

We’re fans of magic cookie bars, the real thing, with the graham cracker crust and sweetened condensed milk and the coconut and chocolate chips.  I think I liked them most because they were easy to make and didn’t take any accessories except the pan to cook them in.  They were always an easy treat to bring to church and everyone loves them.  Even my oldest son, who used to be an avid anti-fan of anything coconut.  For a long time, he wouldn’t eat them until one day his big sis talked him into trying one and his reaction was, “Where have you been all my life.”  (he was 10 at the time) Anyway, cookie bars were a natural revamp for paleo.  The trickiest was trying to find a way to make sweetened condensed milk paleo.  That was the most time consuming part of the recipe, but it’s worth the wait.  Yes, I know, there’s sugar in the recipe.  Please don’t send the paleo police after me.  Overall, they’re a lot healthier than the original, plus I used coconut sugar instead of regular sugar.  These are just treats, not something you would eat every day.  Really, I promise, the paleo police won’t come after you if you have one.  So, lock the doors, draw the shades and give the recipe a try.  I think you’ll like them.

Paleo Cookie Bars

Paleo Cookie Bars



Non-Dairy Sweetened Condensed Milk:

2 Cans Full Fat Coconut Milk

1 Cup Coconut Sugar

1 Pinch Salt


Cookie Bars:

1 ½ Cups Almond Flour

½ Tsp. Sea Salt

1 Tbsp. Honey

1 Tbsp. Maple Syrup

2 Tbsp. Ghee

1 Cup Unsweetened Flake Coconut Flakes

½ Cup Unsweetened Shredded Coconut

1 Cup Unsweetened Carob Chips

1 Cup Non-Dairy Sweetened Condensed Milk



To make the non-dairy sweetened condensed milk:  In a medium sized saucepan, over  medium high heat, combine the coconut milk, coconut sugar and salt.  Bring to a boil and lower heat to medium low heat.  Cook until it is thickened, about 1 hour and 20 minutes (the milk will stick to the spoon and when you draw your finger across it, it will leave a bare stripe on the spoon).

To make the cookie bars:  Preheat oven to 350⁰.  Grease a 9×9 baking dish.  In a medium sized mixing bowl, combine the almond flour, sea salt, honey, maple syrup and ghee.  Mix thoroughly.  Press into prepared baking dish and bake in preheated oven for 10 minutes.

When crust is done, sprinkle coconut flakes, shredded coconut, and carob chips over crust.  Pour sweetened condensed milk over the top.  Bake in preheated oven for 15 minutes, until top is browned and slightly bubbly.  Allow to cool before slicing into squares.  Makes 9 bars.


Hope you enjoy them!  Blessings….

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Meatloaf on pizza night??

I have to admit:  I’m not a huge fan of paleo pizza.  Occasionally, yeah, it’s okay.  If you’ve read my blog at all, you know that Friday is pizza night in the Markowski household.  We’ve been having Friday night pizza night since we got married almost 16 years ago.  Since going paleo, I’ve tried at least a hundred pizza crust recipes and just haven’t found one that wowed me over.  My regular go-to recipe is pretty good, but it kind of made me lose my yen for pizza.  I don’t know:  no gluten, no dairy, no grain.  What’s the sense?  My daughter and I have been making Fridays our special day to have something that we feel like having.  Tonight turned out to be meatloaf.  I haven’t made meatloaf since we started eating paleo.  My kids always like my meatloaf.  Once I went gluten free, I used oats instead of breadcrumbs in it, but now that I went paleo, I’ve been ruminating over what would make a good binder for meatballs/meatloaf.  I’ve tried some meatballs here and there, but they all turned out a little dry.  So, tonight I decided to juice things up a bit and add almond flour to get that bread type of moist texture, along with some eggs.  I sauteed some veggies, and, of course, topped it with bacon.  I used a quick, paleo version of my great grandmother’s chili sauce to use as a glaze and add to the meat mix to keep it sort of moist.  My husband took a bite and he stopped eating his pizza and wanted my meatloaf.  Really, if you knew my husband, you would be amazed that anything could turn his attention away from pizza.  We had this with faux mashed potatoes (cauliflower steamed with some ghee added to it and mashed with my immersion blender).  Without further ado, here’s the recipe:

Paleo Meatloaf

Paleo Meatloaf with Chili Sauce



Chili Sauce:

14.5 oz. Can Organic Diced Tomatoes, no salt added

6 oz. Organic Tomato Paste

¼ Cup Water

2 Tbsp. Coconut Sugar (optional to taste:  these tomatoes were a bit acidic, so I used the sugar)

2 Tsp. Chili Powder

1 Tsp. Sea Salt

Pinch Ground Cloves



2 lbs. Grass Fed Ground Beef

1 Tbsp. Coconut Oil

1 Med. Onion, diced

2 Med. Carrots, shredded

1 Cup Almond Flour

½ Cup Chili Sauce

3 Eggs

1 ½ Tsp. Sea Salt


Bacon for the top of meatloaf



For the chili sauce:  In a small saucepan, combine all ingredients and heat over medium heat until thoroughly mixed and thick.  Adjust seasonings as necessary.

For the meatloaf:  Preheat oven to 375⁰.  Oil a baking sheet.  In a skillet over medium heat, sauté the onions and carrots in coconut oil until the onions and carrots are soft.  Sprinkle with a pinch of salt.  In a medium mixing bowl, mix together the cooked onions and carrots with the remaining ingredients.  Mix thoroughly.  Form the meat mixture into a loaf shape on prepared baking pan.  Brush the top of the meatloaf with the prepared chili sauce and lay bacon slices over the top.  Brush again lightly with the chili sauce.  Bake in preheated oven for about 50 minutes.  Turn oven to broil to crisp up the bacon.  Let sit for 10 minutes before slicing and serving.  Serves about 6.

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Revamp of Paleo Banana Muffins

I’m just starting to really get the hang of how grain free flours work, so I’m revamping my earlier recipes to make them a little more, well, tasty.  Not that they weren’t tasty before, but my goal is to make them a little more mainstream.  I loved that I was getting to the point with gluten free baking that people would eat my stuff and say, “Wow!  You would never know that they’re gluten free.”  Grain free flours are even harder to work with, though, so it’s taking some time.  I’m not sure if I’ll ever get to the point where you won’t know it’s grain free, but I’m still shooting for the fluffy, slightly chewy texture you get from having gluten in your food.  I don’t know: I guess I’m an over achiever that way.  Anyway, so I took my banana muffin recipe, made a better mix of the flours, added a little baking soda, used swerve instead of coconut sugar to be a little more paleo and threw it against the wall to see if it would stick (figuratively).  I do like the texture a lot better.  They are less dry and crumbly and the Swerve taste is more like traditional sugar than the coconut sugar.  I liked the outcome.  Here’s the recipe redo:

Paleo Banana Muffins

Revamped Paleo Banana Muffins



4 Ripe Bananas, mashed

4 Eggs

2 Tbsp. Granulated Sweetener (like Swerve)

¼ Cup Coconut Oil, melted

¼ Cup Ghee

¾ Cup Coconut Oil

½ Cup Almond Flour

¼ Cup Tapioca Flour

½ Tsp. Sea Salt

½ Tsp. Baking Soda

½ Cup Unsweetened Carob Chips



Preheat oven to 375⁰.  Place 18 cupcake wrappers into muffin tins.

In medium size mixing bowl, beat together the bananas, eggs, and sweetener.  Beat in the coconut oil and ghee.  In a small separate mixing bowl, combine the flours, salt, and baking soda.  Beat into banana mixture until well combined.  Stir in the carob chips.  Scoop into prepared muffin tins with a large ice cream scoop.  Bake in preheated oven for 30-35 minutes, until tops are slightly browned and muffin springs back when touched.  Makes 18 muffins.

I hope you enjoy these.  Blessings!

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My New Favorite Breakfast: Paleo Biscuits and Sausage Gravy

Seriously, this is the best biscuits and gravy I’ve ever made.  We do a lot of breakfasts at church and our pastor loves biscuits and gravy, so I make it a lot.  Before going gluten free, I used to eat it, too, but then I used to make gluten free biscuits to go with it.  Since being grain free and dairy free as well, I haven’t had it.  I have to say I like this better than the regular biscuits and gravy.  I highly suggest using the full fat coconut milk from a can, not the stuff in a carton (there’s some additives to the carton stuff that, while not inorganic, changes the consistency of it).   This recipe makes 4-6 servings conservatively.  But, my daughter and I haven’t been partaking of the usual holiday goodies and sweets, so this was like our real splurge.  We probably could have eaten the whole thing by ourselves, but it actually is quite filling, so we didn’t try to stuff it.   It is a fairly simple and easy to make recipe.  It doesn’t take a lot of time to prepare, so it did make a nice Christmas morning breakfast.  Here’s the recipe:

Paleo Biscuits and Sausage Gravy

Paleo Biscuits and Sausage Gravy



Sausage Gravy:

2, 13.5 oz. Cans Coconut Milk

12 oz. Organic Sausage

¼ Tsp. Fresh Ground Nutmeg

Salt and Pepper, to taste

2 Tbsp. Arrowroot Flour

2 Tbsp. Water



1 Cup Almond Flour

¼ Cup Tapioca Flour

¼ Cup Arrowroot Flour

2 Tbsp. Coconut Flour

2 Tbsp. Flax Meal

1 Tbsp. Baking Powder

¼ Tsp. Sea Salt

⅔ Cup Coconut Milk

½ Cup Melted Ghee

4 Egg Whites



For the Gravy:

In a medium sized saucepan, sauté sausage until browned and crumbled.  Add in coconut milk, nutmeg, salt and pepper.  Simmer over medium low heat until about ready to serve.  About 5 minutes before serving, mix together the arrowroot flour and water.  Stir into the gravy and cook until thickened.

For the Biscuits:

Preheat oven to 425⁰.  Grease a muffin pan.

In a medium mixing bowl, mix together the almond flour, tapioca flour, arrowroot flour, coconut flour, flax meal, baking powder, and salt.  In a separate bowl, mix together coconut milk, ghee, and egg whites.  Beat into flour mixture and let stand for 5 minutes.  Scoop into prepared muffin pan and flatten out slightly.  Bake in preheated oven for 10-12 minutes, until a toothpick inserted comes out clean and the edges are golden.  Allow to cool in pan 5 minutes before removing.  Makes 12 muffins.


Hope you enjoy them.  Blessings!

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Just in Time for Christmas: Paleo Apricot Macaroon Bars

One of our family’s traditional Christmas time cookies is apricot macaroon bars.  It may seem weird, but I don’t know:  I guess we’re just not that traditional type of family.  This year I have been in search of revamping my traditional recipes into paleo recipes.  So far, the ones I’ve made have been pretty good.  I really loved these.  I think they captured the original recipe pretty well.  I mean, coconut, apricots, almond:  where can you go wrong?  Plus, they’re pretty good on the protein and fiber and low on the carbs.  Okay, I’m in.  Here’s the recipe:

Paleo Apricot Macaroon Bars


Paleo Apricot Macaroon Bars


Ingredients for Crust:

½ Cup Coconut Oil

¼ Cup Ghee

¾ Cup Granulated Sweetener (I use Swerve)

3 Eggs

¼ Tsp. Almond Extract

1 Cup Unsweetened Shredded Coconut

¾ Cup Almond Flour

½ Cup Coconut Flour

¼ Cup Tapioca Flour

½ Tsp. Salt


Ingredients for Topping:

1 Cup Chopped Dried Apricots

½ Cup Chopped Dried Cherries

1 Cup Water

2 Tbsp. Swerve

¼ Tsp. Almond Extract

¾ Cup Toasted Unsweetened Coconut Flakes



Preheat the oven to 350⁰.  Oil a 9×13 pan well (I prefer to use a glass pan because it bakes more evenly and without burning on the bottom).


In a medium mixing bowl, combine the coconut oil, ghee, and sweetener.  Beat until slightly fluffy.  Add in the eggs and almond extract and beat until light yellow.  In a small mixing bowl, combine the shredded coconut, flours, and salt.  Beat into the egg mixture and beat for about a minute until all ingredients are thoroughly mixed.  Let sit for a couple of minutes.

Scrape mixture into prepared pan and flatten out (to flatten out mixture, slightly wet your fingers and press mixture into pan, or you can use an oiled piece of plastic wrap and press down).  Bake in preheated oven for 35 minutes, until slightly browned.

Meanwhile, prepare topping:  in medium saucepan on high heat, combine apricots, cherries, and water.  Bring to boil.  Reduce heat to medium low, cover and let simmer for 10 minutes.  Stir in sweetener and extract and keep warm until crust is done.

When crust is done, pour fruit mixture over hot crust and sprinkle with toasted coconut flakes.  Allow to cool before slicing and enjoying.


Hope you enjoy them.  Blessings….

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