Fillet of Trout with Tomato

Ingredients:
    Trout fillet
    1 tablespoon capers
    1 onion, chopped
    1 pound ripe plum tomatoes, chopped/1 can of tomatoes
    1 tablespoon chopped parsley/basil
    1 clove garlic, chopped
    3 tablespoons olive oil
    Freshly ground black pepper, salt to taste


Preheat the oven to 425 Fahrenheit degrees/220 Celcius.
Place the trout fillets on an oiled baking dish and season with salt.
Combine the capers, onions, tomatoes, chopped parsley, and chopped garlic and spoon the mixture over the trout fillets.Drizzle with olive oil, season with salt and pepper, and bake until the fillets are just cooked through, about 20 minutes.

Breakfast Eggs in remekins

Ingredients (makes 2)

4 Egg

Ham

Dried Tomatoes

Leek

2 Tbsp Fresh Herbs, chopped

Salt and Pepper to taste

Preheat oven to 350°F/180 Celcius

Fry leek in a skillet on medium heat until soft.

In a medium sized mixing bowl, whisk eggs until fluffy.

Season eggs with salt and pepper.

Add ham, dried tomatoes, herbs and leek to egg mixture, stir until all are evenly combined.

Pour egg mixture into 2 ramekins.

Place ramekins on a baking sheet, and bake for 20 minutes, or until eggs are set.

Celery Root Hash Browns

Ingredients
1 celery root
1 small onion
1 garlic clove
1 egg
1 tbsp ground flax
salt and pepper to taste
oil of your choice for pan frying
topping of choice

Instructions
Peel the celery root.
Chop it into chunks and grate it in a food processor together with garlic and onion.
Add egg and salt and pepper to taste.
Heat the oil in a frying pan over medium high heat.
Cook anywhere from 8-15 minutes before flipping. You don't want to attempt flipping until it's well browned on the bottom. Flip it and cook a further 8-10 minutes until browned again.
Top it with any topping you like.

Ingredients

• 1 or 2 celery roots, depending on how much you want to make
• coconut oil, ghee or lard for pan frying (we used lard)
• salt and pepper to taste
• topping of choice

Instructions

1. Peel the celery root with a paring knife or vegetable peeler.
2. Chop it into chunks and grate it with a hand grater or in a food processor (I used my food processor).
3. Add salt and pepper to taste to the grated celery root.
4. Heat the oil in a frying pan over medium high heat.
5. You can either make individual smaller hash brown patties or you can fill your pan and make one large Rösti (which you then can cut into wedges for serving).
6. Cook anywhere from 10-20 minutes before flipping. You don't want to attempt flipping until it's well browned on the bottom. If you have filled your pan for a large Rösti, it's easiest to to flip it by inverting it onto a plate and then sliding it back into the pan.
7. Cook a further 10- 15 minutes until browned again.
8. Serve with scrambled or fried eggs, bacon, tomato salsa, roasted vegetables....whatever you like!

- See more at: http://swisspaleo.ch/recipes/breakfast/#sthash.rvw9AKK5.dpuf

Ingredients

• 1 or 2 celery roots, depending on how much you want to make
• coconut oil, ghee or lard for pan frying (we used lard)
• salt and pepper to taste
• topping of choice

Instructions

1. Peel the celery root with a paring knife or vegetable peeler.
2. Chop it into chunks and grate it with a hand grater or in a food processor (I used my food processor).
3. Add salt and pepper to taste to the grated celery root.
4. Heat the oil in a frying pan over medium high heat.
5. You can either make individual smaller hash brown patties or you can fill your pan and make one large Rösti (which you then can cut into wedges for serving).
6. Cook anywhere from 10-20 minutes before flipping. You don't want to attempt flipping until it's well browned on the bottom. If you have filled your pan for a large Rösti, it's easiest to to flip it by inverting it onto a plate and then sliding it back into the pan.
7. Cook a further 10- 15 minutes until browned again.
8. Serve with scrambled or fried eggs, bacon, tomato salsa, roasted vegetables....whatever you like!

- See more at: http://swisspaleo.ch/recipes/breakfast/#sthash.rvw9AKK5.dpuf

Ingredients

• 1 or 2 celery roots, depending on how much you want to make
• coconut oil, ghee or lard for pan frying (we used lard)
• salt and pepper to taste
• topping of choice

Instructions

1. Peel the celery root with a paring knife or vegetable peeler.
2. Chop it into chunks and grate it with a hand grater or in a food processor (I used my food processor).
3. Add salt and pepper to taste to the grated celery root.
4. Heat the oil in a frying pan over medium high heat.
5. You can either make individual smaller hash brown patties or you can fill your pan and make one large Rösti (which you then can cut into wedges for serving).
6. Cook anywhere from 10-20 minutes before flipping. You don't want to attempt flipping until it's well browned on the bottom. If you have filled your pan for a large Rösti, it's easiest to to flip it by inverting it onto a plate and then sliding it back into the pan.
7. Cook a further 10- 15 minutes until browned again.
8. Serve with scrambled or fried eggs, bacon, tomato salsa, roasted vegetables....whatever you like!

- See more at: http://swisspaleo.ch/recipes/breakfast/#sthash.rvw9AKK5.dpuf

Salmon French Omelet

Ingredients:

Dried Rosemary

Dried Thyme

2 tsp Butter

3 whole Pastured Eggs

Salmon

Salt and pepper to taste

Rucola

Heat a nonstick (or well-oiled) skillet over medium heat.

Whisk eggs in a bowl, and set aside.

Add butter to skillet.

Once melted, add eggs immediately.

Sprinkle rosemary and thyme over eggs, add salt and pepper to taste.

After 1–2 minutes, add salmon to center of the eggs.

Once the edges begin to cook, fold each edge inward toward the center.

Cook until desired firmness is achieved.

Serve with a few slivers of salmon on top, garnished with rucola.