The best of both worlds: Mediterranean and Paleo for breakfast. This was truly the most satisfying and comforting breakfast I’ve had so far while eating Paleo, and I’ve had a lot of awesome breakfasts. The egg is seasoned with a few grinds from my “pizza seasoning” grinder, and the chicken breast slices are plain, leftover from my second whole baked chicken. The eating plan is to break open the yolk for sauce, and let each bite have a little stuffed grape leaf, a little egg, and a little chicken in it.
Paleo Stuffed Grape Leaves (makes about 6 small stuffed):
- 1/4lb Ground Meat (I used ground turkey)
- 1/2 Medium Yellow or Sweet Onion, finely chopped
- 1 Garlic Clove, diced
Cook these first two ingredients in your pan or skillet until the meat is no longer pink and the onions are translucent. Throw the diced garlic clove in for the last 30 seconds of cooking. Next, finely chop all of the following ingredients.
- 3 Kalamata Olives
- 10 Capers
- 1/4 cup Baby Spinach
- 1/4 Avocado
- 10 Fresh Mint Leaves
Stir everything listed so far (from the meat to the mint) together in a bowl. Add 1 tbsp Italian Seasoning and 1 tsp Dried Red Pepper Flakes, and stir some more. At this point, you can add a little EV Olive Oil or a little Tomato Sauce if you want to, but it’s really not necessary if you ask me.
Lay your grape leaves out flat, and cut off the little hard stem. Then spoon on the mixture and wrap it up, just like they do with Chipotle burritos! I think they are best served warm, and by the time you’re done wrapping your grape leaf burritos, they’ll probably be more like luke-warm at best. So either zap them in the microwave for 30 seconds or let them simmer for a few minutes, covered, and with a little bit of water in the bottom of the pan. Enjoy!