Maria Emmerich, the prolific nutritionist of Maria Mind Body Health, has released a wonderful new cookbook: Ketogenic Cooking: Time-saving paleo recipes and meal plans to improve your health and help you lose weight.
Although Maria calls it a “paleo” cookbook, she does not fall into the common paleo traps such as overuse of honey or maple syrup. So the recipes Maria provides are perfectly compatible with the Wheat Belly lifestyle.
Readers will find some very useful new ideas here, including how to create your own meat rubs and seasoned salts; an excellent guide to re-stocking your kitchen; quick, limited ingredient meals, desserts, and appetizers; slow-cooker recipes; and 6 sauces. Maria’s strong point is her inventiveness for grain-free, low-carb desserts and this cookbook does not disappoint with recipes such as Bananas Foster Fudge and Creme Brulee that look wonderful.
Maria shares one of her many wonderful recipes, this one for a Taco Breakfast Bake:
TACO BREAKFAST BAKE
Prep Time: 8 minutes
Cook Time: 20 minutes (10 minutes for muffins)
Busy Family Tip: I brown the hamburger the night before and prepare this dish and place it in the skillet. All I have to do is pop it in the oven for an easy Saturday morning breakfast brunch. Makes great leftovers too!
2 TBS organic butter
1/2 pound ground chuck
½ cup yellow onion, chopped
2 TBS taco seasoning
¼ cup tomato sauce
1 teaspoon minced garlic (or 1 head roasted garlic)
1/2 cup chopped cilantro
3/4 cup shredded Monterey jack or sharp cheddar cheese
8 eggs beaten
1/4 cup organic beef bone broth
2 TBS organic cream cheese
1 tsp Celtic sea salt
1/2 tsp fresh ground pepper
Preheat oven or toaster oven to 350 degrees. In large frying pan, heat butter over medium heat, cook the ground chuck with onions and taco seasoning until the beef is cooked all the way through and onions are translucent. Add the tomato sauce and stir well to combine.
In large bowl, mix together the eggs, broth, cream cheese, garlic, cilantro, cheese, salt and pepper.
Add egg mixture to the hamburger and stir, cook over medium heat for 3 minutes. Take off stove, and cook in the oven for 20 minutes, or just until golden and puffed.
To shorten the cooking time, bake in greased muffin tins and bake for 10-13 minutes.
Let sit for 3 minutes and slice and serve.
301 calories, 22.4g fat, 21.8g protein, 2.5g carbs, 0g fiber
68% fat, 29% protein, 3% carbs