2 avocados, slightly mashed
1/2 purple onion, finely diced
4 garlic cloves, crushed
1 tbsp lime juice
Himalayan salt, to taste
Mix together and let sit for 30 minutes before serving.
Serve with veggies, plantain chips, or paleo platery chicken enchiladas.
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.
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!
