Sweet Potato and Leek Hash With Fried Eggs

In Sonnet’s Kitchen has something a little different for your breakfast. This makes 2-4 servings and takes less than 20 minutes to prepare and cook.

Ingredients:

  • 3 Tbsp coconut oil, divided
  • 2 medium sweet potatoes or yams, diced
  • Sea salt
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • 1 medium leek, diced
  • 2 garlic cloves, minced
  • 4 eggs
  • Black pepper to taste

Directions:

  1. Add 2 Tbsp of coconut oil to a skillet over medium-high heat. Add the sweet potatoes (or yams), along with a generous pinch of salt, cumin, and paprika. Cover the skillet with a tight-fitting lid and cook for about 5 minutes, tossing and flipping occasionally to ensure that all sides of the potatoes are browning and getting crisp.
  2. Add the leeks and garlic and cook for an additional 5 minutes, covered, tossing and flipping occasionally. The hash is done when the potatoes are cooked and crisp and leeks are soft.
  3. Meanwhile, in a separate pan over medium heat, add the remaining tablespoon of coconut oil and crack the eggs directly into the pan. Cover the pan with a tight-fitting lid and cook 1 – 2 minutes, until the whites are set and the outer edges are just starting to curl up.
  4. Divide the hash between four plates and top with a fried egg. Add black pepper to taste, along with additional salt if desired, and serve hot.
  5. Enjoy!

 

19 High Protein Breakfasts

Okay, so I am not posting all 18 recipes from BuzzFeed , but I am posting the link to each recipe. This collection is not 100% Paleo, but these are healthy breakfast options that will keep you satisfied for a few hours.

Baked Eggs in Avocado

Peanut Butter and Jelly Overnight Oats

Cottage Cheese with Fruit and Toast (there are also other recipes on that page that look great!)

Cheddar, Bacon, and Spinach Casserole

Chocolate, Peanut Butter, Protein Pancakes

Easy Kale and Feta Egg Toast

High Protein Vanilla Chia Pudding

Poached Eggs with Tomato, Swiss Chard, and Chickpeas

Berry Blast Protein Shake

Baked Eggs in Garlicky Collards and Sweet Potatoes

Healthy Homemade Granola Parfait

Sweet Potato, Black Bean, and egg White Burritos

Strawberry Infused Quinoa Breakfast Bowl

Overnight Cake Batter Protein Oatmeal

Oatmeal Cottage Cheese Banana Pancakes

Spinach and Mushroom Egg White Frittata

Mocha Banana Protein Smoothie Bowl

Cornmeal and Oat Waffle Mix

Twice Baked Breakfast Sweet Potatoes

 

Paleo Cinnamon Waffles

This is a recipe straight from PaleoHacks and it looks like an amazing waffle recipe. You can make a big batch and freeze to use later, too!

Ingredients (makes 4 waffles):

  • 2 cups almond flour
  • 1/4 cups arrowroot
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 tsp cinnamon
  • 2 eggs
  • 1/4 cup + 2 Tbsp almond milk
  • 1 tsp vanilla
  • 1/4 cup organic maple syrup

Directions:

  1. Preheat waffle maker.
  2. In a large bowl, combine flour, arrowroot, baking powder, baking soda, salt, and cinnamon; mix together.
  3. In a separate bowl, whisk eggs together. Add milk, vanilla and syrup to the bowl with the eggs and stir.
  4. Fold wet ingredients into dry ingredients and mix well.
  5. Once waffle maker is warmed and ready, pour a little more than ½ batter into the waffle maker and flip waffle maker over. Your waffle maker should alert you once waffle is complete; once it is, use a spatula or tongs to remove from waffle from waffle maker.
  6. Add additional syrup and cinnamon (and maybe even a banana) for topping and enjoy!

Breakfast Quinoa

Not Paleo, but I know that some people enjoy quinoa and personally I want to find ways to try it. This recipe comes from Damn Delicious and can easily replace your normal cereal that you eat for breakfast.

Ingredients (4 servings):

  • 2 cups 2% milk
  • 1/2 teaspoon cinnamon
  • 1 vanilla bean, seeded
  • 2 cups cooked quinoa
  • 1 cup blueberries
  • 1/4 cup sliced almonds
  • 1 Tablespoon honey

Directions:

  1. In a large glass measuring cup, whisk together milk, cinnamon and vanilla bean seeds.
  2. Scoop the quinoa evenly into serving bowls. Serve immediately with milk mixture, topped with blueberries, almonds and a drizzle of honey.
  3. Enjoy!

 

 

Flourless Sugarless Muffins (gluten free, dairy free)

Here is another yummy recipe from our friends at Zenplanner. Enjoy!

Ingredients (12 muffins):

  • 2 ripe bananas
  • 2 cups of gluten-free rolled oats
  • 1 teaspoon of vanilla
  • 1⁄2 teaspoon of almond extract
  • 1 teaspoon of cinnamon
  • 1 egg
  • 2 teaspoons of baking powder
  • 1⁄2 cup of honey
  • 2 Tablespoon of ground milled flax seed

Directions:

  1. Preheat oven to 350°.
  2. Place muffin cups in a muffin pan.
  3. Combine all ingredients in blender or food processor.
  4. Stir in nuts, chocolate chips or raisins, optional.
  5. Pour mixture into individual muffin cups and bake for 8-10 minutes.
  6. Serve!

Egg Foo Young(ish)

With the new year, many of us are getting back on track with healthy eating, and I am back on here to help! NomNom Paleo has some wonderful recipes, and this is no exception. This can be part of any meal, or it can even be a snack.

One of the biggest challenges with eating healthy is meal planning, and this blog can help you with that part. Even if you just plan ahead for half your meals in the week, it will help you reach your goals. So get out there and start planning!

Ingredients (for 6, 4-inch pancakes):

  • 4 large eggs
  • 1 teaspoon Sunny Paris seasoning or a tablespoon of minced fresh chives
  • kosher salt, to taste
  • ¼ cup coconut flour
  • ½ teaspoon baking soda
  • 1 cup frozen spinach, thawed and squeezed dry (you end up with about 1/3 cup of spinach)
  • 2/3 cup diced ham (or any leftover cooked meat)
  • 1/2 teaspoon of apple cider vinegar
  • Freshly ground black pepper
  • ghee or coconut oil for frying


Directions:

  1. Assemble all the ingredients.
  2. Whisk the eggs with Sunny Paris seasoning and salt to taste. Next, stir in the coconut flour and baking soda.
  3. Dump in the spinach, ham, and apple cider vinegar and stir everything to combine.
  4. Heat a tablespoon of ghee in a cast iron skillet over medium heat, then put a large size scoop of batter (about 3 tablespoon size) into the skillet.
  5. Flatten the pancake to ½” with the back of a spoon and fry it for around 2 minutes on one side before flipping the pancake over and cooking it for about a minute more.
  6. When the pancakes are finished, place them on a wire rack to cool.
  7. You can eat these pancakes plain, but they’d also be wonderful topped with guacamole or salsa. Similar to mini egg frittatas, these pancakes can be eaten sans utensils and are totally adaptable to whatever you have in the kitchen. Enjoy experimenting!

Pulled Pork, Caramelized Onion, and Red Pepper Frittata

Want a Christmas morning breakfast that’s easy, healthy, and tasty? Try this frittata from PaleOMG. It serves 4, and if you cook the pork overnight, it will take less than hour to prepare and cook this fantastic breakfast.
Ingredients (serves 8):
  • 1 pound pork loin or pork butt
  • 1 cup beef or chicken broth
  • 2 teaspoons sea salt
  • 1 teaspoon garlic powder
  • 3 tablespoons butter, ghee or coconut oil
  • 1 large yellow onion, thinly sliced
  • 1 red bell pepper, diced
  • 8 eggs, whisked
  • 2 tablespoons heavy cream or coconut milk
  • salt and pepper, to taste

Directions

  1. Place pork in crockpot along with chicken broth, salt and garlic powder, cover and turn on low for 8 hours. (I did this overnight)
  2. Once pork is done cooking, use 2 forks to shred the pork in the crockpot.
  3. Preheat oven to 325 degrees F.
  4. Place a large skillet over medium-low heat. Add 2 tablespoons butter and onion and cook for 10-15 minutes, letting the onion caramelize. Cook until onions are golden brown, remove and set aside. In the same pan, add 1 tablespoon of butter along with red bell pepper. Cook until soft then add 2 cups of shredded pork in the pan (or all the pork if you don’t want leftover pork for other meals) along with caramelized onions. Mix all ingredients together.
  5. Whisk together eggs and heavy cream then pour whisked eggs over mixture. Sprinkle salt and pepper on top of whisked eggs.
  6. Place in oven to bake for 30 minutes.
  7. Let rest for 5 minutes before serving.

Paleo BLT Frittata

PaleoGrubs has a simple, healthy, delicious frittata recipe. This would be perfect for any meal of the day, especially for a crowd of family and friends.

Ingredients (5 servings):

  • 8 egg
  • 4 slices bacon, cooked and chopped
  • 3-4 cups spinach (or other greens of your choice)
  • 1 large tomato, sliced and seeded
  • 1 Tbsp almond milk
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 2 Tbsp chopped fresh basil
  • 1 Tbsp extra virgin olive oil

Directions:

  1. Preheat oven to 400 degrees F. In a medium bowl, whisk together the eggs, milk, basil, salt and pepper. Set aside.
  2. Heat olive oil in a 10-inch nonstick skillet over medium heat. Add greens and cook 3-4 minutes until wilted. Add in bacon and stir.
  3. Add egg mixture to the pan and place tomatoes on top. Using a spatula, occasionally lift the edges to allow uncooked egg to run under. When the frittata has set, transfer to the oven and cook for 12-15 minutes or until egg is cooked through.
  4. Cut into wedges and serve warm.

 

Tomato, Bacon, and Arugula Quiche

This Paleo version of an original Iowa Girl Eats recipe looks amazing and pretty simple. For some reason I have never attempted a quiche because they intimidate me but I will definitely be trying this one from The Freckled Foodie. Note-she recommends using white sweet potatoes if you can find them because they are less sweet. You can also always use regular potatoes if are not avoiding them. Also, if you like cheese, you can add a cup of your favorite shredded cheese to the mixture.

Ingredients (serves 3-4):

  • 2 cups, shredded Sweet potato or yam (1-2 large)
  • 2 1/2 Tbsp Coconut oil or ghee, melted
  • S&P
  • 4 slices bacon, chopped
  • 1/2 Sweet onion, chopped
  • 8 Cherry tomatoes, quartered
  • 1 large handful Baby arugula
  • 2-3 garlic cloves, minced
  • 6 eggs

Directions:

  1. Preheat oven to 450 degrees.
  2. Grate sweet potatoes with box grater or food processor then wrap in paper towel to squeeze out excess moisture. Add hash browns to a 9″ pie pan with cooking fat, salt, and pepper, then mix and press evenly into the bottom and up the sides.
  3. Bake for 20 minutes or until hash browns are golden brown around the edges. Remove and set aside then turn oven down to 350 degrees.
  4. While the crust is baking, cook bacon in a skillet over medium heat until crisp, the move to a paper towel-lined plate to drain.
  5. Discard (or keep!) excess bacon grease but leave ~1 Tbsp in the skillet. Add onions and sauté until translucent, 3-4 minutes.
  6. Add tomatoes and arugula and saute for 3-4 more minutes.
  7. Add garlic and mix well for 30 more seconds then remove from heat.
  8. Whisk together eggs, salt, and pepper in a medium bowl, add the bacon and veggie mixture, then stir to combine.
  9. Pour mixture over crust and bake for 30 minutes, or until top is light brown.
  10. Let sit for 10 minutes before slicing and serving. (You want to let it sit so that the quiche sets properly.)
  11. Enjoy!

Breakfast Frittata

Frittatas are easy breakfast dishes, that can be tailored to your individual taste preference. Primal Palate has a great base frittata recipe, that you can use as is, or you can add bacon, sausage, etc. Serve with fresh fruit on the side and a cup of your favorite morning beverage.

Ingredients:

  • 1 cup Spinach, chopped
  • 1 cup White Mushrooms, chopped
  • 1 Tbsp Coconut Oil
  • 3 Asparagus, spears, chopped
  • 3/4 cup Yellow Onion, diced
  • 8 whole Eggs
  • 1 tsp Black Pepper
  • 1 tsp Salt

Directions:

  1. Preheat oven to bake at 350°F.
  2. In an oven-safe skillet, heat 1/2 tablespoon coconut oil over medium heat.
  3. Sauté vegetables for 3 minutes, until the onion is translucent and the mushrooms have softened.
  4. Remove vegetables from heat and set aside.
  5. In a medium-sized mixing bowl, whisk eggs.
  6. Stir vegetables into the eggs.
  7. Heat 1/2 tablespoon coconut oil in the oven-safe skillet over medium-low heat.
  8. Pour frittata mixture into the skillet and slow cook for 4–5 minutes.
  9. Transfer frittata to the oven and cook for 12 minutes, or until the frittata has achieved a spongy firmness to the touch.
  10. Slice and serve with crumbled bacon on top, along with a dash of cracked pepper.