Crunchy Hot Mama Alternative methods to being a mama while being gluten & grain free ©

Paleo Coconut Flour Waffles

Adapted from Wellness Mama

• 8 eggs
• ½ cup melted butter or coconut oil
• ½ cup coconut flour (plus a little more)
• heaping Tbsp of homemade applesauce
• Almond milk
• 1 tsp-1 Tbsp cinnamon
• 1 tsp vanilla
• ½ tsp salt
• ¼ tsp baking soda
• fresh or frozen berries (optional)

1. Crack the eggs into a medium-sized bowl and beat with a whisk or immersion blender.

2. Add the melted butter or oil, applesauce, cinnamon, vanilla, salt, and baking soda and mix well.

3. Add the coconut flour and mix well (immersion blender is best for getting rid of clumps).

4. Batter should be thick. If it is too thin, add a little more coconut flour. *I added a splash or two of almond milk, because I did want it a little thinner and less dense.

5. Spoon into heated and greased waffle iron and cook until light brown and firm to the touch. My iron told me when they were done, but if you need to time it, it should be about 3 minutes.

Baked Eggs with Spinach, Tomato, and Garlic

From 5 Dollar Dinners

• 2 Tbsp olive oil
• 2 garlic cloves, crushed
• 10 oz. fresh spinach or organic kale
• 1 15 oz. can diced tomatoes, drained or fresh
• 2 Tbsp minced onion
• 4 eggs
• Sea salt and pepper
• Paprika, sprinkle as garnish
• Fresh fruit as side dish
• ½ cup of mushrooms (optional)
• ½ of a sweet potato shredded (optional)

Prep Time: 15 minutes, Cook Time: 10 minutes, Serves: 2-4

1. Preheat oven to 425°F.

2. To a large skillet or saucepan, add the olive oil and saute the garlic for a minute, before adding the spinach.  Add sweet potato, a little salt and pepper, and cook until soft.

3. Toss the spinach or kale around for a minute, then add the diced tomatoes.  Toss together and then add the minced onion.  Let simmer until most of the liquid has cooked off, about 5-7 minutes.

4. Place the sautéed spinach into an ovenproof pan, creating divets for the  eggs.  Crack 1 egg into each hole and top with salt and pepper.  *You can also use individual ramekins.

5. Bake the spinach or kale and eggs for about 8 to 10 minutes, or until egg whites have turned white and are firm.

6. Once cooked, remove from the oven and sprinkle paprika.

7. Serve with fresh fruit for a well balanced breakfast!

Almond Banana Pancakes

From Mark’s Daily Apple

• 2 ripe bananas
• 1 egg
• 1 heaping TBSP almond butter
• cinnamon (optional)

Prep Time: 5 minutes, Cook Time: 10-15 minutes, Serves: 2-3

1. Mash the bananas, add egg, and mix well.

2. Stir in the almond butter, adding more than a tablespoon if you want a more pancake-like texture. Stir in a little cinnamon to spice it up.

3. Warm butter (or bacon grease) in a pan and pour batter into small cakes.

4. Brown on each side on medium-low (200°F) and serve warm.

Pesto Baked Eggs

From Everyday Paleo Family Cookbook

Family Frittata

From Everyday Paleo Family Cookbook

Sawmill Gravy (& Biscuits)

From Paleo Comfort Foods

French Omelet

From Make it Paleo

• 1 TBSP rosemary
• 1 TBSP thyme
• 3-4 eggs
• 2 tsp pasture butter
• Salt and pepper to taste
• ¼ cup of sliced ham

Prep Time: 5 minutes, Cook Time: 5 minutes, Serves: 1

1. Mince rosemary and chop thyme (or used dried spices); set aside.

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

3. Whisk eggs in a bowl, and set aside.

4. Add butter to skillet. Once melted, add eggs immediately.

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

6. After 1-2 minutes, add ham to center of eggs.

7. Once the edges begin to cook, fold each edge inward toward the center. Cook until desired firmness is achieved.

8. Serve with a few slivers of ham on top, garnished with extra sprigs of rosemary and thyme.

Grain-free Granola

From Make it Paleo

• 1 cup raw sunflower seeds
• 1 cup raw pecans
• 1 cup raw walnuts
• 1 cup raw pumpkin seeds
• 1 cup raw sliced almonds
• 1 cup shredded unsweetened coconut
• 1 cup chopped Medjool dates
• 1 cup raisins

Prep Time: 10-12 hours, Cook Time: 10-12 hours, Serves: 10

1. Soak nuts and seeds in warm water and a tablespoon of salt overnight for 10-12 hours.

2. Drain and spread onto a baking sheet.

3. Set oven temperature at 110°F, and dehydrate for 10-12 hours (if your lowest setting is higher than 110°F, leave the oven door slightly ajar).

4. Coarsely chop dehydrated nuts and place in a large bowl.

5. Mix in shredded coconut, chopped dates, and raisins.

6. Toss lightly to evenly distribute all ingredients.

7. Serve granola with unsweetened coconut milk, or coconut milk.

8. Store any excess in an airtight container.

Egg Muffins

From Make it Paleo

• ½ tsp coconut oil
• ½ medium onion, chopped
• 1 cup broccoli, chopped
• ¼ green pepper, chopped
• ¼ red pepper, chopped
• 8 eggs
• Salt and pepper to taste

Prep Time: 10 minutes, Cook Time: 18-20 minutes, Makes: 4 large muffins or 8 small muffins

1. Preheat oven to 400°F.

2. Grease the muffin tin with coconut oil (or use silicone baking cups).

3. Rinse and chop all vegetables into ¼-inch pieces.

4. Divide vegetables evenly between muffin tins.

5. Whisk the eggs, then pour into the tins, dividing it evenly.

6. Sprinkle with salt and pepper, then stir the vegetable and egg mixture briefly to evenly disperse the vegetables throughout the egg.

7. Bake the egg muffins in the over for 18-20 minutes.

Veggie Scramble

From Make it Paleo

• ½ TBSP coconut oil
• ½ cup broccoli, chopped
• ½ small onion, diced
• ¼ medium green pepper, diced
• 2-4 eggs
• Diced avocado and cherry tomatoes for garnish

Prep Time: 10 minutes, Cook Time: 4-6 minutes, Serves: 1-2

1. Heat ½ TBSP of coconut oil in a frying pan over medium heat.

2. Sauté the vegetables for 3 minutes, or until tender.

3. In a small mixing bowl, whisk eggs.

4. Pour the eggs over the vegetables and stir.

5. Stir frequently to scrape the eggs from the frying pan, thus “scrambling” them.

6. Season with a dash of salt and pepper, top with diced tomato and avocado.

Zucchini Pancakes

From Practical Paleo

Crustless Quiche

From Paleo Comfort Foods

Eggplant Napoleon

From Everyday Paleo

• 1 Italian eggplant cut into 1/4 inch rounds
• 1 tomato, sliced into 1/4 inch rounds
• Fresh ground pork sausage or other ground meat of your choice formed into patties about the same size as your eggplant round
• Poached eggs
• Finely diced sun-dried tomatoes
• Minced parsley
• Extra Virgin Olive Oil
• Balsamic Vinegar
• Coconut oil
• Sea salt

1. Brush both sides of your eggplant rounds with coconut oil and sprinkle with sea salt.

2. Broil the eggplant rounds under you broiler on high heat for 4-5 minutes on one side, flip  and broil for 3-4 minutes on the other side or until they are tender and start to brown.

3. In the meantime, pan fry your sausage patties until done all the way through.

4. Poach some eggs, slice the tomatoes, dice the sun-dried tomatoes, and mince the parsley.

5. Now you stack.  Place a roasted eggplant round on a plate, top with a tomato slice, a sausage patty, some diced sun-dried tomatoes, and a little bit of parsley.

6. Finish it all with a drizzle of olive oil, balsamic vinegar, and black pepper to taste.

Morning Glory Muffins

From Paleo Comfort Foods

• 2 ½ cups (375 g) almond flour
• 1 TBSP cinnamon
• 2 tsp baking soda
• ½ tsp salt
• 2 cups (100 g) carrots, grated
• 1 large apple, peeled, cored and grated
• 1 cup (75 g) shredded coconut
• 1 cup (150 g) raisins (I used golden)
• 3 large eggs
• 2 TBSP honey (optional)
• ½ cup (125 mL) coconut or avocado oil
• 1 tsp vanilla extract
• 1 tsp orange zest

Prep Time: 15 minutes, Cook Time: 40-50 minutes

1. Preheat oven to 350⁰F (175°C) and grease a standard-sized muffin pan (or use silicone baking cups).

2. Combine almond flour, cinnamon, baking soda, and salt in large bowl. Add carrot, apple, coconut and raisins and combine well.

3. In separate bowl, whisk eggs, honey, oil and vanilla extract together.

4. Pour this mixture over your dry ingredients and mix well. Stir in orange zest. This batter will be very thick.

5. *Spoon out into muffin pan and place on middle or upper rack of your oven for 40-50 minutes for large muffins, 20-30 minutes for smaller muffins.

6. When a toothpick inserted in the top of a muffin comes out clean, they are done.

7. Cool muffins in pan for 8-10 minutes and then remove to a rack to finish cooling. I betcha can’t eat just one!

Variations–You can also replace raisins with a cup of chopped dates. This batter can also be used to make a morning glory loaf. This will make one really large loaf, or two smaller loaves. Just increase your baking time to approximately 45-60 minutes.

Tips & Tricks–The smaller you can grate the carrot/apple the better. *These muffins tend to end up a bit moister if you allow the batter to sit for 30-60 minutes before spooning into the muffin pan.

Mediterranean Frittata

From Farmland Foods

Breakfast Porridge

From Real Sustenance

• 1 cooked and cleaned out Acorn Squash (any other squash variety should work great too!)
• 1 cup coconut milk (from a can is best)
• ½- ¾ cup unsweetened coconut flakes or shredded coconut
• 2 tsp cinnamon, ½ tsp powdered ginger (or fresh), ½ tsp nutmeg
• 1 tsp Vanilla extract
• Pinch of sea salt (to taste)
• Stevia (to taste) Any other Sugar will work great here-maple syrup would be ideal!

Coconut ‘Cereal and Milk’

• 1 oz (about 1 cup) organic unsweetened coconut flakes
• ¼-½ cup slivered almonds
• ½ cup strawberries (or any kid of berry)
• coconut milk, coconut cream, milk, half & half, cream, almond milk, etc.
• Stevia (optional)

1. In a dry pan, toast the coconut chips and slivered almonds over medium high heat. Keep shaking and stirring so the chips brown, but don’t burn. Transfer the chips to a bowl or bowls to cool a bit.

2. Wash, stem, and slice the strawberries.

3. If using stevia, stir it into the milk and stir. Stevia tends to leave little super sweet pockets of sweetness, so mix well.

4. Top your cereal with the strawberries, then pour in the “milk.” If your “milk” is too thick, you can dilute it a bit. (I added some homemade almond milk to mine.)

Pumpkin Pancakes

From Paleo Comfort Foods

Egg Houses

From Everyday Paleo

Egg Cupcakes

From Everyday Paleo

Ham & Egg Cups

From Paleo Comfort Foods