A few weeks ago my trainer recommended I think about learning a little bit about the Paleo diet. I purchased this book to try to figure it out. This week I made a commitment to Karen that I would try the recipes and stick to this concept.


Karen recommended that I try the breakfast quiche recipe first, which I did. It’s very easy, uses my favorite kitchen tool (the food processor) and has some real flavor. Here’s how mine turned out – stay tuned for more paleo recipes this week!


1 large zucchini, shredded in the food processor; remove excess liquid by straining using cheesecloth
1 c. Baby carrots, shredded
4 brats, cut into small pieces and cooked (I used organic grass-fed beef from my cousin’s farm in Westby)
12 eggs, whisked
1 tbsp. herbs de Provance
1/2 tsp. salt
1/2 tsp. pepper

Preheat oven to 375 degrees. In a large bowl, combine all ingredients. Grease a 9×13 inch glass baking pan with cooking spray. Pour mixture in and level. Cook for about 45 minutes or until top and edges brown.

Makes 6 servings