A quiche is a perfect option for a big group or a pick up and go meal. 

Here is what you need: 

Crust
1 Large Sweet Potato 
2 eggs 
1/2  tsp onion powder 
1/2 tsp garlic powder 
salt and pepper 
1 Tbs Melted Ghee 

Quiche
1 LB ground pork 
1 Tbs Ghee 
1 Large Sweet Potatoes 
2 cups spinach 
8 eggs 
1/4 tsp fennel 
1/2 tsp cayenne 
1/2 tsp paprika 
1/4 tsp nutmeg 
1/4 tsp allspice
1/2 cup coconut milk 
1 cup grape tomatoes- cut in half 
salt and pepper 

Preheat oven to 400 degrees F 

Starting with the Crust, Use a brush and spread the ghee all over your pie pan.   Shred the Sweet Potato just like you would be making hash browns.   I simply use a cheese shredder.   Place in a large bowl, add in eggs and mix.  Add spices and mix well.  Place ingredients all over the pie pan for the crust. Put it in the oven for 15 minutes.  

Quiche:
While the crust is cooking, mix ground pork with the fennel, cayenne, paprika, nutmeg, and all spice.  Get your pan on medium and melt 1/2 TBS of  ghee,  add the pork and cook throughly.  Cut up the sweet potatoes in cubes.  Add in with the pork and cook together for about 15 minutes   On a separate pan sauté the spinach with the remainder of the ghee until soft. 
Take the same bowl used for the crust and mix the eggs. When the sweet potato, pork, and spinach are finished- pour into the mixed eggs.    Add Coconut Milk and mix.   Salt and pepper.  At this point your crust should be finished.  Pour mix on the crust.  Top with the tomatoes.  

Cook for 45 minutes. 

Enjoy! 

I LOVE crepes and never make them because I just figured that they were bad for me... then I made them paleo and I love them!  No sugar added +gluten free +dairy free =No guilt! 

Here is what you need: 
(will make 4 crepes) 
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¼ cup tapioca flour
½ cup full fat coconut milk
1 egg
1 tsp vanilla extract
Ghee

Mix the tapioca flour, coconut milk, egg, and vanilla in a blender.  I use a small hand held blender for this.  The mix is going to be a thin.  Put it in your freezer for about 30 minutes just to cool down.  

Take a non-stick medium sized pan and put a little ghee in it.  I use a kitchen brush to get the ghee all over the pan.  Make sure your heat is on medium.  You don't want to put the batter on the pan and have it too hot.  Spoon in your mix - remember- this is going to be thin- much thinner than a pancake.  I pick the pan up and swirl the mix around so it gets to the edge.  After a minute you will notice the edges will come up from the pan.  You almost want the crepe to pop up.  After you see small bubbles in the middle it is time to flip.  After another minute your crepe should be ready.  

I have to say- my first crepe is alway too crispy and I never mean it to happen but it does- so don't fret if this happens to you! 
Continue making your crepes... put a little ghee on the pan (make sure you spread it around) every other crepe. 

I have made these with fruit, eggs, spinach, chicken, artichoke... have fun with it and enjoy! 

Oh yes... these puppies are delicious!  I absolutely love plantains and these are everything.  I had a very ripe plantain and needed to do something with it and out came plantain pancakes.  Paleo and Vegan friendly. 

Here is what you need: 

2 VERY Ripe Plantains- they need to be almost black
2/3 cup Tapioca Powder 
4 TBS almond flour (I use Honeyville) 
1 cup coconut milk 
1 TBS baking powder 
1 TBS melted Ghee  + 2 TBS of ghee for pan

Mash up the plantains in a bowl  You can use a fork or a potato masher.  When completely mashed, add in the tapioca powder.   Mix well with a fork  Add in the coconut milk.  Mix Well.  Add in the melted ghee, baking powder, and almond flour.  You guessed it- mix well.   After this is nicely mixed.  Set your pan on high heat with ghee.  Spoon in mix- I used a 2 TBS spoon to ensure size of the pancake.   After a couple minutes the pancakes will bubble just like a regular pancake.  I covered the pan to help speed up the process.  Flip when the pancakes is bubbling thru out.  Cover and cook for another 3 minutes.  

This makes approximately 12 small pancakes.  

Serve with Ghee and Maple Syrup if you wish.  

Enjoy! 

I have always been a big fan of broccoli so this is a fun change for my quiche.  I love using these oven-safe bowls (ramekins)  for so much of my cooking.  Whether using them for baked eggs, a quiche for one, or sauces for dips.  These were super cheap at target and are so handy.  Click for link below:

Ingredients: 

3 Strips of Prosciutto 
Cooked Chopped Broccoli (about 3 stems) 
2 eggs 
Coconut Milk- 2 TBS 
Sautéed or steamed Chopped Spinach - 1/4 cup
Minced garlic- 1/2 TSP 
dash of dill (dry or fresh) 
dash of chopped onion (dry)
dash of chives (dry or fresh) 
dash of salt and pepper 

Pre-heat oven to 350 degrees 

Mix up the eggs, coconut milk, cooked spinach, cooked broccoli, and all spices.

Place prosciutto strips in the ramekin.  This will be your crust.  

Take the egg mixture and put it in the the ramekin.  

Place the ramekin on a cookie sheet (this helps if anything bubbles over) and put in the oven for 35 min.  Keep an eye on the quiche for the last 10 minutes.  Ensure that fully cooked- not watery at all.  

You can mix this two ways- On your stove top (if you do not have an oven safe pan) or your Oven.  I happen to love both!  All you need: 
One Sliced Apple 
One Sliced Banana 
Coconut Milk (low fat)- 1/4 cup 
Almond butter - watch out for the pre-made sugar ones!  I like the Kirkland Signature Almond Butter from Costco. - 2 TBS (I use more when I really want to) 
Almonds- How ever many you want! 
Chai Seeds 1/2 TSP 
Unsweetened Coconut flakes- I just add a pinch

In the Oven- Preheat at 400 Degree F.  Mix all ingredients (except the almonds and chai seeds)  in your oven safe pan.   Bake for 20 min.  I like to have the apples really soft.  Stir it all up and add in your almonds, chai seeds, and coconut flakes.  Enjoy!  I eat mine right out of the pan so be careful!  I am a bit of a klutz and burn myself each time. 

On the Stove-  Mix all ingredients (except the almonds and chai seeds)  in your pan.  Keep on Medium-High Heat.  Let it  bubble for about 20 minutes to get the apples nice and soft.  Continue to mix in order to ensure nothing sticks to the pan.  Serve it up and add in your almonds, chai seeds, and coconut flakes.