Pumpkin & Maple Custard Cups

Serves 10 - 6 oz remekinsOven 325 degreesBake 30-35 Minutes

Ingredients

1 1/4 Cups Coconut Milk

4 Large Eggs

1/2 Cup Maple Syrup

3/4 Cup Pumpkin Puree

1 tsp Cinnamon

1/2 tsp Nutmeg

1/2 tsp Vanilla

pinch sea/kosher salt

Instructions

Place ramekins in 9x13 pans ( you need 2 pans)

Place very hot water in the pan surrounding the ramekins    

Fill the ramekins with the pumpkin mixture 

Pre-heat oven 325 degrees

Done when knife or toothpick comes out clean

Paleo Egg-In-The-Hole

PALEO EGG-IN-THE-HOLE

Yield: Yields 6 Egg-in-the-Holes

NF based on 1 of 6 servings

INGREDIENTS

• 2 acorn squash
• 6 whole eggs
• 2 tbsp extra-virgin olive oil
• Salt and pepper to taste
• 5-6 pitted dates
• 8 walnut halves
• Fresh parsley to garnish

INSTRUCTIONS

1. Preheat oven to 375F
2. Slice squashes crosswise in order to get at least 3 slices with complete holes per squash*. Your good slices should be about 3/4" inch thick.
3. Remove the seeds and place the slices on a parchment paper lined baking sheet. Sprinkle liberally with salt and pepper and bake in the oven for 20 minutes.
4. While the squash is in the oven, place walnuts and dates on a cutting board and chop them simultaneously until their texture resembles that of coarse sand.
5. Take the squash out of the oven and drizzle each slice with a little bit of olive oil.
6. Crack an egg directly in the center of each slice, sprinkle eggs with a little bit of salt and pepper and sprinkle date/walnut crumble over the entire surface of the squash slices and eggs
7. Return to the oven for 8-10 minutes or until the eggs are done to your liking
8. Garnish with fresh parsley and serve immediately.
9. Drizzle with maple syrup if desired.