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Powerful Paleo Superfoods: The Best Primal-Friendly Foods for Burning Fat, Building Muscle and Optimal Health

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Unlike other ‘superfood’ lists you may have seen that include things like soy, legumes, quinoa and goji, the Paleo community has a very different idea of what constitutes nutritional ‘power foods’. With superfoods like grass-fed bison, bone broth, and coconut oil you are on your way to amazing health benefits including reduced incidence of diabetes, autoimmune illnesses, cancer, and neurodegenerative diseases. Paleo expert Heather Connell will guide you through the top 50 Paleo superfoods from power proteins like salmon and locally farmed beef to super fats and Paleo-approved fruits and vegetables. Powerful Paleo Superfoods is your essential guide to getting the best out of your Paleolithic lifestyle.

Paleo Superfood Baked Egg Cups

Paleo Superfood Baked Egg Cups
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Paleo Baked Egg Cups with Tomatoes, Spinach, and Prosciutto

The beauty of these baked egg cups is that they are very simple to put together and they don’t require an exact ingredient list. Once you have the essentials you can experiment with whatever you have around the house, making every breakfast with these cups different and fun.

Directions

Preheat the oven to 350°F (180°C, or gas mark 4). In a skillet over medium heat, melt the coconut oil. Add the chopped spinach, cherry tomatoes, and garlic and stir. Continue to sauté the spinach and tomatoes until the spinach has wilted down and the tomatoes are soft, about 1 to 2 minutes. Line each of 4 ramekins with 1 slice prosciutto. Divide the spinach and tomato mixture equally among the ramekins and then top each with a dollop of pesto. Finally, crack an egg into each. Season the tops with a little sea salt and freshly ground pepper. Place the ramekins on a baking sheet and bake for 20 minutes, until egg yolk has set. Serve with an additional dollop of pesto or freshly chopped basil. These are best enjoyed the day you make them, but they can be stored in the refrigerator, covered, and reheated the next day.

Yield

Makes 4 servings

Ingredients
  • 1⁄2 teaspoon coconut oil or ghee
  • 2 cups (60 g) spinach leaves, chopped
  • 1⁄3 cup (50 g) cherry tomatoes, halved
  • 1 clove garlic, minced
  • 4 slices prosciutto
  • 1 to 2 tablespoons (15 to 30 ml) Spinach Basil Walnut Pesto (recipe follows), plus more for serving
  • 4 pasture-raised eggs
  • Sea salt and freshly ground black pepper to taste
  • Chopped basil, for serving (optional)
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