FAQs - click here
Here are some common questions we receive!
If you have other questions, you can email us at info@paleoplatery.ca
Here are some common questions we receive!
If you have other questions, you can email us at info@paleoplatery.ca
Eating with food restrictions can be difficult because it involves carefully checking each product label to ensure the item is compliant. We do all the checking for you to ensure the product does not contain any unwanted ingredients. Selecting products also involves being creative with ingredients such as sourcing and shipping unusual and hard-to-find products such as cassava or tigernut flour.
All aspects of our meals-from sauces to marinades to spice blends - are prepared from scratch so we know exactly what is in each selection to ensure they are compliant. We try to use organic vegetables, fruits, and other ingredients whenever possible and apply the Dirty Dozen & Clean Fifteen guidelines to ensure we are providing high quality products in our menu selections.
Living with food restrictions is hard. We can help you enjoy food again. Our paleo & AIP menu is an easy way to fill your freezer with compliant food.
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Ingredients:
1 to 2 cups paleo platery roasted root vegetables
1 cup packed fresh spinach, chopped
6-8 eggs #aipreintro (use less eggs if using more veggies)
1/2 cup coconut milk (or almond milk if you can tolerate nuts)
1 teaspoon parsley
1 teaspoon sage
1/2 teaspoon thyme
Directions
1. Preheat oven to 375 degrees.
2. Place paleo platery roasted root vegetables and chopped fresh spinach in a greased pie plate.
3. Combine the eggs, coconut milk (or you can sub for almond milk) and herbs into a large measuring cup. Mix well then pour over vegetables and spinach in pie plate.
4. Bake for 45-55 minutes, or until the center of the quiche is set and enjoy for breakfast, lunch, or dinner.
Check out more of our recipes by clicking here!