Paleo and Healthy Avocado Deviled Eggs

Instructions

1.  Hard boil your eggs! Now, you could try baking them instead, but I don’t recommend it for 2 reasons: 1) it’s harder to peel and 2) brown spots occur sometimes when you bake them which is not as pretty.  However, with that said – I still baked them because I was lazy and wanted to walk away from the kitchen for half an hour :P

2.  Slice your hard boiled eggs in half vertically.

3.  Scoop out the solid yolk and dump it in a medium sized bowl.

4.  Chop up your cilantro and add to bowl.

5.  Cut up your avocado and put half of it in the bowl.

6.  Add your salt, pepper, and lime juice (optional) to the bowl.

7.  Now mash it all together.  I use a masher for this, and it works great!

8.  Scoop out the mashed deviled eggs mixture in to egg’s holes.

9.  Add a dash of paprika (or not, it’s optional!) and maybe small cilantro leaves for garnish, and you’re done!

Healthy Deviled Eggs!

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Caramelized Pear and Gorgonzola Quiche

Ingredients:
1/2 lb Bacon, diced
1 large shallot, diced
1 tablespoon butter
1 tablespoon brown sugar
2 pears, cored and sliced into bite sized pieces
6 eggs, lightly beaten
1 cup almond milk
1/2 teaspoon thyme
1/2 cup gorgonzola or other blue cheese, crumbled
1 pre-baked almond butter pie crust (see below)

Directions:
1. Cook the bacon and shallot in a pan.
2. Add the butter and let it melt.
3. Add the sugar and cook until bubbly, about 3 minutes.
4. Add the pear and saute until tender, about 3-5 minutes.
5. Mix the pears, eggs, half and half, thyme and gorgonzola and pour it into the pre-baked pie crust.
6. Bake in a preheated 375F oven until golden brown on top and set in the center, about 25-45 minutes.

Almond Butter Pie Crust
(makes 1 crust)

Ingredients:
1 cup GF all-purpose flour
1/2 cup ground almond (toasted before ground) 
1/2 teaspoon salt
1/2 teaspoon sugar
8 tablespoons (1/2 cup or 1 stick) unsalted butter (cold, cut into 1/2 inch cubes)
4-5 tablespoons water (cold)

Directions:
1. Pulse the flour, ground almonds, salt and sugar in a food processor to mix.
2. Add the butter and pulse until the mixture resembles a coarse meal, about 6-8 times.
3. Add a tablespoon of water at a time pulsing in between until it starts to clump together.
4. Place the dough on a clean surface and shape it into a disc.
5. Wrap the dough in plastic and refrigerate for at least an hour.
6. Roll the dough into a 12 inch circle about 1/8 of an inch thick on a lightly floured surface.
7. Place the dough into a 9 inch diameter spring form pan with the edges going up the side of the pan.
8. Place a piece of parchment paper in the pie and fill it with rice or beans to hold it down.
9. Bake in a preheated 350F oven for 15 minutes.
10. Remove the parchment paper and weight and poke the bottom of the crust with a fork a few times.
11. Bake until a light golden brown, about 10 minutes.

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