Bacon Wrapped Mini Paleo Quiches

INGREDIENTS
8 eggs
1 cup kale
1 medium zucchini
1 spring onion
12 slices of bacon (or prosciutto)
12 small sardines (you can substitute for shrimps which work really well too)
salt, pepper, herbs to flavour
Coconut oil to grease pan


PROCESS
1. Preheat oven to 180 C and grease muffin pan with coconut oil
2. Beat eggs in a bowl and add spices
3. Either chop finely or food-process raw vegetables
4. Line each muffin cup with a slice of bacon or prosciutto (try to cover the whole thing)
5. Places a spoonful of the veggies in each cup (dividing the whole amount evenly)
6. Carefully pour the egg mixture over each cup
7. Place a sardine/shrimp into each (submerging it slightly)
8. Place in oven for 18-22 minutes (until firm to the touch)

Paleo Prosciutto Wrapped Sardine Zucchini "Spaghetti"

INGREDIENTS
1 Can sardines
1 Pack prosciutto (preservative free)
1 Zucchini
Several stalks of tender asparagus
Large bunch of spinach
4 Pieces of tender stem broccoli
4 baby plum tomatoes
2 Cloves garlic
3 Tbs sundried tomato paste
Basil to taste


PROCESS
1. Wrap sardines individually in a piece of prosciutto
2. Sauté asparagus, broccoli and spinach and tomatoes with garlic and basil and then add tomato paste and basil and let it simmer
3. Thinly slice zucchini into pasta-like strands length-ways
4. Sauté zucchini until tender
5. Sear wrapped sardines till crisp on each side
6. Pile sauce onto the zucchini "pasta" and top with prosciutto wrapped sardines