So, if you are like me and subscribe to a lot of paleo blogs, you are currently being bombarded with this “amazing” e-cookbook offering. I have plenty of recipes saved in my recipe folder on my laptop, but to be honest, I much prefer using a cookbook.
This is my newest cookbook which arrived from Amazon last week: Quick & Easy Paleo Comfort Foods, by Julie and Charles Mayfield. I have their first cookbook, which is awesome, and this one seems to be too, so far. I made this Southwestern Shepard’s Pie last week and I will share the yummy details in a post soon.
If you look carefully, you will notice that I book mark my cookbooks with these magnetic clips. They are fantastic for cookbooks, articles and magazines, anything that you would have previously dog-eared, you can use these. Guess where? Amazon!
This is a shot of my old school recipe binder. It really is an old photo album that I put all my cut-outs from magazines, newspaper articles etc. I “paleo-ized” it this summer after literally not using it for almost a year and tabbed it on the sides and now it is a really great resource if I don’t feel like googling a recipe.
Onto the muffins … This recipe was inspired from Well Fed and I have actually made them a bunch of times before but didn’t really follow the recipe. This time, I still adapted it, but paid more attention to quantities and steps and you know what, it was worth it.
Meat and Spinach Muffins – Adapted from Well Fed
Prep time: 30 minutes
Cook time: 30 minutes +/-
Servings: 10 – 12 (depending on if you eat for breakfast, lunch or snack)
3 bags of frozen spinach, thawed and drained well
- 2 tbsp. EVOO, garlic infused if you have it, if not, then add 1 tbsp. of minced garlic too
- 1/2 – 3/4 cup chopped onions
- 2 pounds ground beef
- 4 large eggs
- 1-2 tsp. salt
- 1-2 tsp. pepper
- 1/2 tsp. cayenne pepper
- 1 – 2 tbsp. chili powder
- 1-2 tbsp. lime juice
- Preheat the oven to 375 degrees.
- Warm 1 tbsp. EVOO in a large skillet or dutch oven on medium.
- Saute onions until clear.
- Add spinach and combine, then turn off the heat, but leave the pan.
- In a separate pan, add the other tbsp. of EVOO and brown the meat until pinkish/red inside, on medium heat.
- Add eggs to meat and combine well.
- Next, add the meat and egg mixture to the spinach and combine well.
- Add all the remaining ingredients, salt to lime juice.
- Mix well, if your mixture is now cooled, using your hands might be the best way to do it.
- Pack the mixture into silicone or paper muffin cups place in a muffin tin.
- Bake for 30 minutes or so, but check frequently after 20 minutes or so, to avoid overcooking!
Matt ate these every morning for breakfast for a good solid week. I enjoyed a few too!