Breakfast

Homemade Egg Waffles (Paleo, Grain-free)

paleo egg waffle

  • 3 eggs per waffle
  • diced tomatoes
  • diced chives
  • ground meat or diced ham
  • salt
  • pepper
  • salsa (optional)

1. Turn on waffle iron and wait until it beeps that it’s ready.

2. Whisk eggs in a bowl.

3. Sprinkle with salt and pepper to taste and mix.

4. Add veggies, meat, or anything else you want to the eggs and combine.

5. Pour batter into waffle iron and cook until the machine beeps.

6. Pull off the iron and serve with salsa, if desired.

Almond Butter Pancakes (Grain-free)

From The Detoxinista

paleo almond butter pancakes

 

  • ½ cup almond butter
  • ½ cup unsweetened applesauce
  • 2 whole eggs
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  1. Preheat your oven to 350F and line a baking sheet with parchment paper, if you plan on baking these.
  2. In a medium bowl, combine all of the ingredients and mix until a smooth, uniform batter is created.
  3. Scoop the batter using a ¼ cup onto the lined baking sheet, to form 7-8 pancakes. You will probably need two lined baking sheets, if you’d like to bake these all at once.
  4. Bake for 10-12 minutes, until the pancakes are fluffy and golden. This is my preferred method, since you don’t need to use any extra oil for frying, and you can cook all the pancakes at once without even flipping them!
  5. Alternatively, you can pan-fry these pancakes in a greased skillet over medium-high heat. Flip when the edges are firm and golden, about 4-5 minutes on each side.
  6. Serve piping hot, with fresh fruit and/or pure maple syrup, if you like.
Notes: Parchment paper is key for baking these. Even a Silpat doesn’t yield the same results as using parchment paper.

Banana and Cream “Oatmeal”

From A Girl Worth Saving

paleo banana and cream oatmeal

  • 1 ripe banana
  • 2 Tbsp coconut manna/butter
  • 1 pinch of sea salt
  • ¼ tsp cinnamon

1. Mash your banana and add the sea salt and cinnamon.

2. Warm the coconut manna/butter in a sauce pan over low heat.

3. When it’s runny and warm, remove from the heat and scoop it into the banana mixture.

4. Top with your favorite toppings and enjoy!

Paleo Pancakes with Almond Butter and Raspberry Sauce

From Civilized Caveman Cooking

paleo pancakes with almond butter

Blackberry Sauce

  • 6 ounces blackberries (I used frozen cherries, thawed)
  • 7 drops liquid stevia or 1 tablespoon of honey

Pancakes

  • ¼ cup coconut flour sifted
  • 1 tsp baking soda
  • pinch of salt
  • 4 eggs
  • ¾ tsp vanilla extract
  • ¼ cup unsweetened almond milk or coconut milk
  • 1 Tbsp honey
  • bacon grease or ghee for frying
  • 1/3 cup almond butter

1. In a blender; puree the blackberries until completely smooth. Pour through a mesh sieve, pushing against the sieve until most of the liquid has strained through, then discard the seeds (*skip this step if using cherries). Stir the stevia or honey into the blackberry puree.

2. In a medium-sized bowl, combine the coconut flour, baking soda, and salt and stir with a fork to incorporate. In a separate bowl, whisk together the eggs, vanilla, almond or coconut milk, and honey. Pour the wet mixture into the dry mixture and stir until thoroughly incorporated and no lumps remain.

3. Heat about a tablespoon of ghee in a large pan over medium heat then lade in the batter to make 2-3 inch pancakes, making sure to space them far enough apart that they don’t connect. Cook the pancakes for 2-3 minutes or until they begin to bubble, then flip them and cook for another 2 minutes. Place the pancakes on a warmed tray lined with paper towels, and repeat the process with the remaining batter.

4. Serve the pancakes with almond butter and blackberry (or cherry) sauce spooned on top.

Chocolate Waffles

From PaleOMG

paleo chocolate waffles

  • 1 ½ cups almond meal/flour
  • ⅓ cup canned coconut milk
  • ¼ cup Enjoy Life Chocolate Chips or dark chocolate chips
  • 2 eggs, whisked
  • 2 heaping Tbsp unsweetened cocoa powder
  • 1 Tbsp maple syrup or raw honey (some kind of sweetener)
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • sprinkle of cinnamon
  • pinch of salt

1. Turn waffle iron on-spray with oil when hot.

2. Whisk your eggs in a medium-large sized bowl.

3. Add your coconut milk and sweetener and whisk together with eggs.

4. Next add your almond flour and mix more.

5. Then add your cocoa powder and baking soda and mix together.

6. Lastly, add in your chocolate chips, vanilla, salt and cinnamon. Mix together thoroughly.

7. Pour into your waffle iron and cooking until cooked through.

PS-My hubby said these would make a great dessert with a scoop of vanilla ice cream on them!

Almond Flour Coconut Waffles

From PaleOMG

paleo almond flour coconut waffles

  • 1 ½ cups almond flour/meal
  • 2 eggs, whisked
  • ¼ cup canned coconut milk
  • ¼ cup unsweetened shredded coconut (optional)
  • 1 Tbsp arrowroot powder or coconut flour
  • 1 Tbsp raw honey
  • 1 tsp vanilla extract
  • ½ tsp baking soda
  • ½ tsp sea salt
  • ½ tsp cinnamon

1. Turn waffle iron on. Whisk your eggs in a medium-large sized bowl.

2. Add your coconut milk and whisk together with eggs.

3. Next add your almond flour and mix together.

4. Then add your shredded coconut, arrowroot powder, baking soda and mix together.

5. Lastly, add in your honey, vanilla, salt and cinnamon. Mix together thoroughly.

6. Pour into your waffle iron and cooking until cooked through.

Pumpkin Banana Pancakes

From Natural Grocers (Adapted from Practical Paleo)

pumpkin banana pancakes

  • 6 eggs
  • ½ cup pumpkin pie filling
  • 1 banana, mashed
  • 1 tsp vanilla extract
  • ½ tsp pumpkin pie spice
  • 1 tsp cinnamon
  • ¼ tsp baking soda
  • 2 Tbsp butter or coconut oil, melted (plus extra for frying)

1. In a medium bowl, mash the banana with a fork. Add the eggs, pumpkin and vanilla, then whisk together.

2. Add the pumpkin pie spice, cinnamon and baking soda into the wet ingredients.

3. Melt 2 tablespoons butter or coconut oil in large skillet over medium heat, then pour into bowl-batter will be runny. Return skillet to heat.

4. Put about ½ teaspoon of butter or coconut oil into the pan for frying. Spoon or pour the batter into the skillet to make pancakes of your desired size. When a few bubbles appear in the pancakes, flip them once to finish cooking.

5. Serve plain or with grass-fed butter, cinnamon, and pecans.

Zucchini & Sweet Potato Latkes

From I Breathe I’m Hungry

sweet potato and zucchini latkes

  • 1 cup shredded zucchini
  • 1 cup shredded sweet potato
  • 2 eggs, beaten
  • 1 Tbsp coconut flour
  • ½ tsp garlic powder
  • ¼ tsp ground cumin
  • ½ tsp dried parsley
  • Sea salt & pepper to taste
  • 1 Tbsp ghee or clarified butter
  • 1 Tbsp extra-virgin olive oil

1. Combine the zucchini, sweet potato and egg in a medium bowl.

2. In a small bowl, mix the coconut flour and spices together.  Add the dry ingredients to the zucchini mixture and stir until fully combined.

3. Heat the ghee and olive oil in a medium nonstick pan.

4. Divide the mixture into four equal portions and drop into the pan, pressing down with a fork until a 1/2 inch thick cake is formed.

5. Cook on medium heat until golden and crisp, then flip carefully and cook the other side.  Remove to a plate lined with paper towels to drain.  Season with an additional sprinkle of salt.  Serve hot.

Coconut Flour Pancakes

From Make It Paleo

paleo coconut flour waffles and pancakes

  • ¼ cup coconut flour
  • 4 eggs, pastured
  • 1 Tbsp coconut milk
  • ¼ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp baking soda
  • 1 tsp pure maple syrup (optional)

Banana nut topping

  • 1 tsp coconut oil
  • 1 banana
  • ¼ cup pecans, chopped

Prep Time: 10-20 minutes, Cook Time: 10 minutes, Serves: 2

1. In a medium-sized mixing bowl, blend all ingredients with a hand mixer.

2. Heat coconut oil, butter, or bacon grease in a nonstick frying pan or griddle to medium heat.

3. Pour 1/8 cup of batter into frying pan or griddle. Cook for 2 minutes, flip, then cook for 2 more minutes.

4. Repeat with remaining batter.

For the topping

1. Heat coconut oil in a nonstick frying pan on medium heat.

2. Slice banana and add to frying pan.

3. Sear banana slices until brown and crispy on the bottom side, then flip.

4. Add pecans to frying pan and lightly toast with the seared banana slices.

5. Top over pancakes and serve.

Bacon, Egg, & Cheese Muffins

From Cheeseslave

Gluten free, grain free Coconut flour Bacon, Egg, and Cheese Muffins

  • 3 pastured eggs
  • 2 Tbsp bacon drippings
  • ¼ tsp sea salt
  • 3 Tbsp coconut flour
  • ¼ tsp baking powder (aluminum-free)
  • 8 strips nitrate-free bacon
  • ½ cup cheddar cheese
  • Butter or lard, for greasing your muffin tin (or use silicone baking cups)

Prep Time: 15-20 minutes, Cook Time: 15 minutes, Makes: 6 muffins

1. Preheat oven to 400°F.
2. Fry bacon in a skillet until crispy. Set aside.
3. Blend eggs, bacon drippings and salt in a mixing bowl.
4. Add coconut flour and baking powder and mix until there are no lumps.
5. Throw the bacon and cheese into the food processor and pulse until crumbled. Stir into batter.
6. Either grease your muffin tin with butter or lard, use the paper inserts, or silicone baking cups.
7. Pour batter into muffin tin and bake for 15 minutes.

Paleo Coconut Flour Waffles

Adapted from Wellness Mama

paleo gluten free grain free dairy free coconut flour waffles

  • 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

pale baked eggs with spinach tomato and garlic

  • 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

gluten free dairy free paleo almond banana pancakes

  • 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

  • Baking ramekins–one for each egg
  • Eggs–as many as you need to feed your family
  • Coconut oil or ghee

Pesto

  • 1 cup walnut halves and pieces
  • 6 garlic cloves
  • 1 cup extra-virgin olive oil
  • 1 tsp sea salt
  • 3 ½ cups fresh basil
  • Juice from ½ a lemon

Prep Time: 40 minutes, Cook Time: 20-25 minutes, Makes: a little over 2 cups of pesto

1. Preheat your oven to 350°F.

2. Put the walnuts, garlic, olive oil, and sea salt in a food processor. Process until smooth.

3. Add the basil and lemon juice to the walnut mixture and process again until smooth.

4. Grease your baking ramekins with coconut oil or ghee. Crack one egg into each ramekin.

5. Using a spoon or, if you want to get fancy, a squirt bottle, drizzle on top of each raw egg at least 1 Tbsp of the pesto.

6. Place the ramekins on a baking sheet and bake for 20-25 minutes or until the eggs are set and the whites do not jiggle when you shake the ramekins.

7. With a butter knife, gently loosen the eggs from the sides of the ramekins and quickly flip over onto a plate to remove. Top with more pesto if desired and enjoy!

Family Frittata

From Everyday Paleo Family Cookbook

  • 2 Tbsp coconut oil
  • 1 cup grated sweet potato
  • 1 cup grated zucchini (after it’s grated, place in clean towel and squeeze out any excess moisture)
  • 2 Tbsp minced Italian parsley
  • 1 cup diced ham
  • 12 eggs, whisked

Prep Time: 30 minutes, Cook Time: 30 minutes, Serves: 5-6

1. Preheat oven to 350°F.

2. In a large ovenproof skillet, heat the coconut oil over medium to medium-high heat, add the grated sweet potato, and cook until the sweet potatoes are soft and start to brown.

3. Add the diced ham and cook another 3-4 minutes.

4. Add the zucchini and sauté just until the shreds start to soften. Add the parsley and mix well.

5. Spread the veggie and ham mixture evenly over the bottom of the skillet and pour the whisked eggs evenly over the top of the veggie-ham mixture.

6. Cook the medium-low heat for 3-4 minutes or until you see the edges of the frittata are starting to cook.

7. Put the entire pan into the preheated oven and cook for another 10-15 minutes or until the frittata is firm in the middle when you shake the pan.

8. Slice the frittata as you would a pizza and serve it up.

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

  • 6 slices bacon, cut into 1½” pieces
  • 6 large eggs
  • ¼ tsp minced garlic
  • ½ C crumbled feta cheese with sundried tomato and basil
  • 4 C fresh spinach
  • ½ C fresh mushrooms, sliced
  • 2 Tbsp finely chopped red or yellow onion

1. Place oven rack in center of oven; heat broiler.

2. Cook bacon in 10″ ovenproof nonstick skillet over medium high heat until done but not crisp. Remove bacon and drain on paper towels.

3. Whisk together eggs and garlic; stir in cheese. Set aside.

4. Stir fry spinach, mushrooms and onion in bacon grease remaining in skillet over medium heat, until spinach begins to wilt. Stir in bacon, egg, and cheese mixture until evenly combined. Cook until eggs are done on the bottom.

5. Place skillet on center rack in oven. Broil until eggs are set and just beginning to brown around edges of pan-about 3 minutes.

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!

1. In a Saucepan Combine the Cooked Squash and mash it with the coconut milk.

2. Add the remaining ingredients.

3. Turn on heat and cook until thick and bubbly. If you would like your porridge thicker- add more coconut flakes. If you prefer if thinner add some more milk. Serve Hot!

*To prepare the Acorn Squash you can cook it in the oven at 350°F for 1 hour. Or throw it in the crock pot with a little water the night before.

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

  • 4 large eggs
  • 4 large egg whites
  • 1 cup (250 mL) canned pumpkin
  • ½ cup (75 g) almond flour
  • 1 tsp baking powder
  • ¼ cup (125 mL) coconut milk
  • 1 tsp vanilla
  • ½ tsp nutmeg
  • 1 tsp cinnamon
  • ½ cup (50 g) pecans, crushed (optional)
  • 1-2 Tbsp butter or coconut oil

1. Mix all ingredients in large bowl except optional pecans.

2. Heat a griddle or large skillet to medium heat and coat griddle/pan with butter or other fat source when hot.

3. From here, traditional pancake rules apply with a slight modifications. These will not bubble like your traditional pancakes. The batter is a bit thicker. On medium heat the first side takes about 2-3 minutes to brown then another 1-3 minutes on the other side.

Variations-Add a few chopped nuts to freshly poured pancake. Top with berries, or mix into the batter some finely chopped apples for a little sweetness.

Egg Houses

From Everyday Paleo

  • 4 large tomatoes
  • 4 eggs
  • 2-3 strips of bacon, crumbled
  • 1 Tbsp extra-virgin olive oil
  • Black pepper to taste
  • Diced chives

Prep Time: 10 minutes, Cook Time: 55 minutes, Serves: 4

1. Preheat oven to 425°F.

2. Cut off just the top of the tomatoes and gently scoop out the insides.

3. Crack one egg in each tomato cup and bake for 25 minutes.

4. While the tomatoes and eggs are baking, cook the bacon.

5. After the egg houses are done baking, crumble the cooked bacon on top. Next, top with chopped chives.

Egg Cupcakes

From Everyday Paleo

  • 10-12 eggs
  • 1 green onion
  • 2 zucchini squash
  • 8 slices bacon
  • 1 cup roasted red and yellow peppers
  • 4 cups fresh spinach
  • Black pepper and sea salt to taste

Prep Time: 15 minutes, Cook Time: 20-55 minutes, Serves: 6-8

1. Preheat oven to 350°F and grease two muffin pans with coconut oil (or use silicone baking cups).

2. Whisk all of your eggs along with your desired amount of black pepper and sea salt in a large bowl.

3. Put the green onion, zucchini, bacon, and peppers in a food processor and process until finely chopped but not smooth. Add this mixture to your eggs.

4. Next, add the spinach into the processor, finely chop, and then add to the eggs in the bowl.

5. Mix the egg mixture well, and then, using a measuring cup, fill the muffin pans with ¼ cup each (you’ll be able to make 18-20 cupcakes).

6. Bake the egg cupcakes for 20-25 minutes or until the eggs are set in the middle.

Ham & Egg Cups

From Paleo Comfort Foods

  • ½ cup (50 g) mushrooms, finely chopped
  • ½ cup (75 g) shallots, finely chopped
  • 12 large eggs
  • 12 slices ham

1. Preheat oven to 350°F (175°C).

2. Sauté shallots and mushrooms in skillet with butter.

3. Coat muffin pan with olive oil spray or other oil and place ham slices in cups. You may want to cut a sliver in each ham slice to allow it to fold over itself when placed in the round muffin cup.

4. Spoon out the sautéed mushroom/shallot mixture into each cup.

5. Crack individual eggs into ham cups.

6. Cook for 15-16 minutes or until edge of ham is slightly crisp.

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