Did you know you can make an amazing soufflé without cheese? This spinach and bacon soufflé is gluten free, paleo, Whole30-compliant, and an ideal way to treat yourself to a decadent breakfast or brunch that’s still super healthy.
Big news! Paleo Planet was nominated for Best New Specialty Cookbook as part of Paleo Magazine’s Best of 2015 awards! I’m so happy and excited to be nominated, and so grateful for all your amazing support. If you’re a fan of Paleo Planet, would you take a minute to cast your vote for the book here? Voting is open until January 31st, it’s super quick (you only have to vote in the categories you want to vote in, so you won’t be forced to choose if there’s a category you don’t have an opinion on), and there’s a special discount on the magazine as a reward for taking the survey in case you’re interested in becoming a subscriber.
The nomination is actually perfect timing because I was already planning to share a recipe from Paleo Planet with you today, along with a free download of a special table of contents I put together that lists all the Whole30-compliant recipes in the book (there are over 80 of them!).
So today I’m sharing one of my favorite recipes from the Breakfast & Brunch chapter: Spinach and Bacon Soufflé. Soufflés are notorious for being kind of a pain to make, but I disagree with that: I think they’re relatively easy, super fun, and so worth it. If you haven’t tried one, you need to add it to your list: the fluffy, airy texture is like nothing else. Plus, this one is packed with spinach and bacon–how can you go wrong?
My first time ever making a soufflé was in April of 2013, and it was actually one of the very first recipes I posted on this site, back in the days when I spent 2 minutes on each photo shoot and hadn’t discovered paleo yet. (If you want to see it, here it is, but you have to promise not to judge!) That one had spinach and parmesan in it, and planted the inspirational seeds for the paleo spinach and bacon soufflé I’m sharing today. I also shared a pumpkin and pecorino soufflé later that year that’s gluten free and grain free but still contains cheese. When I was developing recipes for Paleo Planet, I challenged myself to make a delicious soufflé with no dairy other than ghee, and lucky for me, it was quite easy! A bit of nutritional yeast provides a hint of cheesy flavor, and bits of bacon interspersed throughout ensure that each bite has textural interest, too. It’s a perfect breakfast or brunch to make when you want to treat yourself to something fancy and a little off the beaten path but still really nutritious.
Since it’s Day 18 of this year’s January Whole30, I thought some of you might be looking for some fresh ideas of what to make over the next couple of weeks. While the first half of my Whole30 was pretty smooth sailing, this past weekend I found myself in the midst of the culinary doldrums. My old standbys didn’t sound appealing enough, and all I really wanted was a big bar of dark chocolate. Is anyone else craving all the things and/or getting a little bored in the kitchen?
I decided to flip through Paleo Planet to make you all a list of Whole30 recipes in it for easy reference, and ended up getting re-inspired myself. I made a double batch of Moroccan Beef with Apricots and Dates last night; the kitchen smelled wonderful, and now I have lunch to bring to work for the whole week! Here are a few other favorites that can help keep things exciting in your kitchen, this month or anytime.
Tostones with Guasacaca (pictured above and found on page 52 of the book) are Ben’s all-time favorite. We’ve actually made them twice together this winter. The guasacaca is a major upgrade on guacamole, and keeps really well in the fridge for a few days so that you can dip veggies in it once the tostones are gone (because there have never been leftover tostones, ever!).
Roast Chicken with Za’atar “Yogurt” Sauce (page 92) strikes the perfect balance between comforting and exotic, and is such an easy meal because there’s no chopping involved. You can use homemade za’atar (recipe on page 20) or use store-bought to make it even easier. To keep the chop-free theme and round out the meal, serve this with baked sweet or regular potatoes topped with a little ghee.
Pork Adobo with Pineapple (page 159) is an easy slow-cooker meal that will help bring a little bit of tropical flair to your winter kitchen. It’s great in lettuce wraps or with a side of cauliflower rice (page 204).
The last recipe I wanted to highlight is Salt & Pepper Roasted Radishes (page 225). You’ll love this recipe because it will show you a whole new side to the humble radish (one that’s a lot more delicious and has a lot less bite!).
Ready to see the whole list? Click here to download a list of all the Whole30-compliant recipes in Paleo Planet! (PDF, 1 MB)
- 3 slices sugar-free bacon, halved lengthwise and cut crosswise into ½-inch pieces*
- 1 tablespoon ghee
- 2 tablespoons tapioca flour
- ⅔ cup almond milk
- 1 tablespoon nutritional yeast
- ¾ teaspoon flaky sea salt
- Freshly ground black pepper, to taste
- 3 egg yolks
- 3 ounces baby spinach (about 3 cups)
- 4 large egg whites, at room temperature
- Preheat the oven to 400° F. Grease a four-cup soufflé dish with ghee.
- Fry the bacon pieces in a skillet over medium heat until crisp, then transfer with a slotted spoon to paper towels to drain.
- Heat the ghee in a large saucepan over medium heat. Add the tapioca flour and whisk for one minute to form a smooth roux. Slowly pour in the almond milk and cook, whisking constantly, until there are no more lumps and the sauce has thickened, 2-3 minutes. Stir in the nutritional yeast, salt, and a few grinds of pepper.
- Turn off the heat and whisk in the egg yolks, and then stir in the spinach and bacon.
- Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl if you plan to use a handheld mixer. Beat on high speed until the whites form medium to firm peaks.
- Stir a spoonful of the whites into the spinach sauce to lighten it a bit. Push the remaining whites to one side of the bowl and pour the spinach sauce into the other side of the bowl. Using a rubber spatula, gently fold the whites into the sauce, stopping as soon as no streaks of egg white remain.
- Transfer the batter to the soufflé dish and smooth the top with a spatula. Bake until golden brown, puffy, and set, 30 to 35 minutes. Serve immediately.
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