Portable Paleo Meals: Food On The Go

I figured since today was my birthday (the big 3-3), I’d throw a quick post out about food. Luckily, I’m not cooking tonight, so I’ll let you do the cooking while I enjoy some gluten-free Asian food from Asian Mint in Dallas.

I recently made Mini Meatloaves for the 2nd time, from the Everyday Paleo Family Cookbook, and it gave me an idea for those of you in a pinch (or pregnant, like me). Some of the recipes I post on here seem pretty complex, so I thought I should do a post for those of you who may not have as much time on your hands as I do…thus came about portable meals.

Since we eat Paleo most of the time, these are all grain-free, gluten-free, and dairy-free. I will put both breakfast and lunch/dinner options for you so you are fully prepared throughout the day. Several of them came from Sarah Fragroso of Everyday Paleo, who’s a busy mom of 3, so she totally gets trying to eat right while staying active. Check out any or all of her cookbooks for yummy recipes especially if you are interested in the Paleo lifestyle.

I know most of us are accustomed to having eggs for breakfast, but don’t be skerred to have dinner for breakfast (and vice versa), especially if you get burnt out like I did. Also, don’t be afraid to get creative and add other ingredients or just leave them out if you’re not a fan-mainly in the breakfast recipes. Note: I would definitely invest in some silicone baking cups to make clean up much easier.

Go ahead and try these yummy recipes out and let me know what you think! Happy eating!

BREAKFAST

Bacon, Egg, & Cheese Muffins

From Cheeseslave

3 pastured eggs
2 Tbsp bacon drippings
¼ tsp sea salt
3 Tbsp coconut flour
¼ tsp baking powder (aluminum-free)
8 strips nitrate-free bacon
½ cup cheddar cheese
Butter or lard, for greasing your muffin tin (or use silicone baking cups)

Prep Time: 15-20 minutes, Cook Time: 15 minutes, Makes: 6 muffins

1. Preheat oven to 400°F. 2. Fry bacon in a skillet until crispy. Set aside. 3. Blend eggs, bacon drippings and salt in a mixing bowl. 4. Add coconut flour and baking powder and mix until there are no lumps. 5. Throw the bacon and cheese into the food processor and pulse until crumbled. Stir into batter. 6. Either grease your muffin tin with butter or lard, use the paper inserts, or silicone baking cups. 7. Pour batter into muffin tin and bake for 15 minutes.

Egg Cupcakes

From Everyday Paleo

10-12 eggs
1 green onion
2 zucchini squash
8 slices bacon
1 cup roasted red and yellow peppers
4 cups fresh spinach
Black pepper and sea salt to taste

Prep Time: 15 minutes, Cook Time: 20-55 minutes, Serves: 6-8

1. Preheat oven to 350°F and grease two muffin pans with coconut oil (or use silicone baking cups).

2. Whisk all of your eggs along with your desired amount of black pepper and sea salt in a large bowl.

3. Put the green onion, zucchini, bacon, and peppers in a food processor and process until finely chopped but not smooth. Add this mixture to your eggs.

4. Next, add the spinach into the processor, finely chop, and then add to the eggs in the bowl.

5. Mix the egg mixture well, and then, using a measuring cup, fill the muffin pans with ¼ cup each (you’ll be able to make 18-20 cupcakes).

6. Bake the egg cupcakes for 20-25 minutes or until the eggs are set in the middle.

Morning Glory Muffins

From Paleo Comfort Foods

2 ½ cups (375 g) almond flour
1 TBSP cinnamon
2 tsp baking soda
½ tsp salt
2 cups (100 g) carrots, grated
1 large apple, peeled, cored and grated
1 cup (75 g) shredded coconut
1 cup (150 g) raisins (I used golden)
3 large eggs
2 TBSP honey (optional)
½ cup (125 mL) coconut or avocado oil
1 tsp vanilla extract
1 tsp orange zest

Prep Time: 15 minutes, Cook Time: 40-50 minutes

1. Preheat oven to 350⁰F (175°C) and grease a standard-sized muffin pan (or use silicone baking cups).

2. Combine almond flour, cinnamon, baking soda, and salt in large bowl. Add carrot, apple, coconut and raisins and combine well.

3. In separate bowl, whisk eggs, honey, oil and vanilla extract together.

4. Pour this mixture over your dry ingredients and mix well. Stir in orange zest. This batter will be very thick.

5. *Spoon out into muffin pan and place on middle or upper rack of your oven for 40-50 minutes for large muffins, 20-30 minutes for smaller muffins.

6. When a toothpick inserted in the top of a muffin comes out clean, they are done.

7. Cool muffins in pan for 8-10 minutes and then remove to a rack to finish cooling.

Variations–You can also replace raisins with a cup of chopped dates. This batter can also be used to make a morning glory loaf. This will make one really large loaf, or two smaller loaves. Just increase your baking time to approximately 45-60 minutes.

Tips & Tricks–The smaller you can grate the carrot/apple the better. *These muffins tend to end up a bit moister if you allow the batter to sit for 30-60 minutes before spooning into the muffin pan.

Egg Muffins

From Make it Paleo

½ tsp coconut oil
½ medium onion, chopped
1 cup broccoli, chopped
¼ green pepper, chopped
¼ red pepper, chopped
8 eggs
Salt and pepper to taste

Prep Time: 10 minutes, Cook Time: 18-20 minutes, Makes: 4 large muffins or 8 small muffins

1. Preheat oven to 400°F.

2. Grease the muffin tin with coconut oil (or use silicone baking cups).

3. Rinse and chop all vegetables into ¼-inch pieces.

4. Divide vegetables evenly between muffin tins.

5. Whisk the eggs, then pour into the tins, dividing it evenly.

6. Sprinkle with salt and pepper, then stir the vegetable and egg mixture briefly to evenly disperse the vegetables throughout the egg.

7. Bake the egg muffins in the over for 18-20 minutes.

LUNCH/DINNER

Spinach and Turkey (or Beef) Meatballs

From Frisky Lemon

1 lb Ground turkey or beef
1 cup fresh organic spinach
1 egg
1 tsp garlic powder
1 tsp salt
½ tsp cumin
Nutritional Yeast (optional)

1. Preheat the oven to 350°F.

2. Chop the spinach in your food processor and add to a bowl with ground turkey, egg and spices. Sprinkle in some nutritional yeast like you would cheese-to get some extra B vitamins.

3. Mix everything by hand until well combined.

4. Scoop 1 to 2 Tbsp of meat dough, roll into balls and place on a baking sheet lined with parchment paper.

5. Bake for 20 minutes, or until turkey is cooked through.

Mini Meatloaves

From Everyday Paleo Family Cookbook

1 pound ground beef
1 pound ground pork
1 ½ tsp sea salt
½ tsp black pepper
2 garlic cloves, minced
1 tsp onion powder
1 tsp dried parsley
1 cup finely diced carrots
1 cup finely diced spinach leaves
coconut oil or ghee (or silicone baking cups)
Organic ketchup or BBQ sauce

Prep Time: 30-40 minutes, Cook Time: 15-20 minutes, Serves: 5

1. Preheat oven to 350°F.

2. Dice carrots and spinach in food processor for easy chopping.

3. In a large mixing bowl, mix together the meat, all the seasonings, and the diced veggies.

4. Grease a muffin tin with coconut oil or ghee. I used my silicone baking cups.

5. Measure out 1/3 cup meat mixture into each muffin space.

6. Spread a generous amount of Organic ketchup or BBQ sauce on the top of each mini meatloaf and bake for 15-20 minutes or until the meatloaves are no longer pink in the middle. Makes about 22 cupcakes.

Sun Dried Tomato Meatballs with Creamy Pesto

From Everyday Paleo

2 pounds ground beef
2 TBSP minced chives
2 TBSP minced fresh basil
½ cup minced sun-dried tomatoes packed in olive oil
2 -3 garlic cloves minced
1 tsp sea salt
1 tsp black pepper
1 TBSP coconut oil

Creamy Pesto

1 cup walnut halves
½ cup extra virgin olive oil
2-3 garlic cloves
½ tsp sea salt
2 cups fresh basil leaves
¼ cup sun-dried tomatoes
½ cup coconut cream (Chill overnight one 13.5oz can of full fat coconut milk like Native Forest brand and the cream will solidify on the top, scoop this out to measure your 1/2 cup of coconut cream. Save what’s left for a soup or curry.)

Prep Time: 10-20 minutes, Cook Time: 20-30 minutes, Serves: 5-6

1. Preheat your oven to 375°F.

2. Mix all of the meatball ingredients together EXCEPT for the coconut oil and shape into golf ball size meatballs.

3. Heat a skillet over medium to medium high heat and add the tablespoon of coconut oil. Once the oil is melted and the skillet is hot, add the meatballs. Brown the meatballs on all sides in the hot pan.

4. If your skillet is oven safe, cover it and transfer to the oven and cook for an additional 7-10 minutes. If the skillet is NOT oven safe, move the meatballs to a large baking dish, cover and cook in the oven for an additional 7-10 minutes.

5. While the meatballs are cooking, prepare the pesto as instructed below.

6. To a food processor or blender add the walnuts, olive oil, garlic, and salt and process until smooth.

7. Add the remaining pesto ingredients and process again until smooth. I promise this pesto does not taste like coconut milk pesto – the coconut cream adds a delicious creaminess that this pesto is asking for; you won’t be disappointed….

To serve, spoon some of the pesto over the meatballs. I served our meatballs with pesto sauce over some sautéed zucchini.