Do you ever find yourself making the same meals over and over? Let's take breakfast. What is your routine? Cereal? Toast? The occasional egg? Today we'll look at a new spin on breakfast.
Breakfast is important. You need fuel to start your day. Marketers would have you believe that sugar is the best way to get you going, but you know better than that. You need solid protein, carbs and fats to have a great day. Today we'll look at some new ideas for breakfast and beyond.
RAISIN BREAKFAST BREAD
What's better than toasted raisin bread? Good stuff.
3/4 cup unsweetened applesauce
2/3 cup creamy almond butter
1/3 cup pure maple syrup
1 tsp pure vanilla extract
1 and 1/4 cups blanched almond flour
1/4 cup tapioca flour
1 tbsp ground cinnamon
1/2 tsp nutmeg
1 tsp baking soda
1/4 tsp fine grain sea salt
1/2 cup raisins
Optional finely chopped pecans to sprinkle on top*
Preheat your oven to 350 degrees and line a medium size loaf pan** with parchment paper with a couple of inches overlapping for easy removal later on
In a large bowl, whisk together the eggs, applesauce, almond butter, maple syrup and vanilla. In a separate bowl, combine the almond flour, tapioca flour, cinnamon, nutmeg, baking soda and salt.
Stir the dry mixture into the wet until just combined, then gently fold in the raisins
Transfer the mixture into the parchment lined loaf pan using a spatula to scrape the bowl. Spread out evenly in the pan and sprinkle with finely chopped pecans if desired*
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center of the loaf comes out clean and the top is deep golden brown.
Remove from oven and allow to sit in the pan for 2 minutes before picking up both sides of the parchment paper to transfer the loaf to a wire rack to cool completely.
Cool on the wire rack at least 1 hour before slicing and serving. Store leftovers covered in the refrigerator for up to one week - you can toast the bread by the slice before serving.
Enjoy alone or with your favorite butter or nut butter! We toasted ours and spread it with Kerrygold salted butter for an incredible breakfast treat!
PALEO ENGLISH MUFFIN
This recipe is so easy and fast. Give it a try tomorrow morning.
For the regular option
1/4 cup almond or cashew flour
1 tablespoon coconut flour
1/4 teaspoon baking soda
1/8 teaspoon kosher salt
1/2 tablespoon melted coconut oil
2 tablespoons water
For the cinnamon raisin option add the following to the regular option above
1/4 teaspoon cinnamon
1/2 tablespoon maple syrup
1 1/2 tablespoons golden raisins
Whisk together the dry ingredients in a small bowl.
Add the remaining wet ingredients and whisk again until fully incorporated.
Transfer the mixture into a greased microwave safe ramekin (I use a 3 3/4 round ramekin).
Microwave for 2 minutes.
Remove from the ramekin, slice the muffin in half and toast for 2-3 minutes in a toaster oven.
Serve with softened butter.
3 INGREDIENT SWEET POTATO WAFFLES
If you don't have a waffle iron, just make a pancake.
1 sweet potato (about 1.5 cups peeled and grated)
2 large eggs (divided)
2 tbsp coconut flour
1 ripe avocado
2 green onions (finely diced)
1 lime (freshly squeezed)
2 tbsp fresh cilantro (chopped)
hot sauce (optional)
sea salt and pepper
coconut oil cooking spray
Preheat waffle iron. In a large bowl, stir together grated sweet potato, one egg, coconut flour and 1/2 teaspoon salt.
Spray waffle iron generously with nonstick spray. Spoon one half of the sweet potato mixture into the center of the waffle iron. Close the lid and cook for 5-8 minutes, or until the waffle begins to turn medium golden brown. Remove waffle and repeat with second half of the batter.
While waffles cook, poach or fry eggs. Peel and pit avocado. Mash together with diced green onions and lime juice. Add salt and pepper to taste.
Drizzle with hot sauce, if desired.
Spaghetti squash are usually large in size. This is the perfect recipe for those leftover strands.
1 large spaghetti squash, halved lengthwise and seeded
4 tbsp butter, ghee or bacon fat, divided
sea salt and black pepper, to taste
1 cup onion, diced
2 cloves garlic, minced
1/2 tsp dried Italian seasoning
1/2 cup organic tomatoes, diced
3 oz Italian salami, thinly sliced
1/2 cup kalamata olives, halved
4 large pastured eggs
a handful of Italian flat leaf parsley, rough chopped
Preheat oven to 400° Place spaghetti squash halves cut side up on a rimmed baking sheet. Spread 1 tbsp of butter over top of each half. Sprinkle generously with sea salt and black pepper. Bake for 45 minutes to an hour or until tender.
While the spaghetti squash is baking, heat an ovenproof skillet over medium-low heat. To the pan add the remaining 2 tbsp of butter. Once the butter is melted, add the onions, garlic, sea salt and pepper (to taste) to the pan.
Once the onions begin to caramelize, add the tomatoes and salami. Sauté an additional 10 minutes and then mix in the kalamata olives.
Once the spaghetti squash is finished roasting, use a fork to scrape out the flesh from both halves. Mix the spaghetti squash in with the onion and salami mixture.
Use a large spoon to create 4 deep wells in the mixture. Crack an egg into each well.
Place the pan in the oven and bake until the whites of the eggs are cooked through.
Sprinkle fresh parsley over the top before serving.
CLASSIC PALEO BREAKFAST CASSEROLE
All of these bright colors will wake you up in the morning.
1 cup cauliflower florets
1 cup broccoli florets
1 red pepper sliced
½ yellow pepper sliced
½ red onion chopped
½ lb. ground turkey
1 oz bacon cut
1 tsp olive oil
1 garlic clove minced
1/8 tsp chili flakes
Salt and pepper to taste
Preheat oven to 350 F. Place cauliflower and broccoli florets along with red and yellow pepper and onion on baking sheet lined with baking paper and bake for 15 minutes, until soft.
While the veggies are cooking, heat the olive oil over medium heat in a skillet. Add the bacon and cook for 2 minutes. Add the ground turkey and brown it. Add the garlic, chili flakes and season to taste. Mix well with baked veggies.
In a small bowl beat the eggs with ¼ tsp salt and 1/8 tsp ground black pepper. Add meat mixture to a 4×8-inch casserole dish or two oven-safe gratin dishes. Add the eggs and mix well.
Place in oven and bake for 30 minutes or until eggs are set in the middle. Let sit for about 5 minutes before serving.
RASPBERRY GRAPEFRUIT SMOOTHIE
Now I bet you never thought of putting these flavors together.
Juice of 1 pink grapefruit
1 banana peeled and sliced (fresh or frozen)
1 cup raspberries (fresh or frozen)
Place all ingredients in a blender and process until smooth
CINNAMON CRUNCH CEREAL
You don't have to give up cereal if you've given up grains. Give this seed version a try. Feel free to add nuts to this milled mix.
1/2 cup milled flax seed
1/2 cup hulled hemp seeds
2 Tbsp ground cinnamon
1/2 cup apple juice
1 Tbsp coconut oil
Combine the dry ingredients in a Magic Bullet, blender or food processor. Add the apple juice and coconut oil and process until fully combined and mostly smooth.
Spread the batter out on a parchment lined cookie sheet until nice and thin – about 1/16 of an inch thick. Bake in a preheated 300 degree (F) oven for 15 minutes. Lower the heat to 250 degrees (F) and bake for another 10 minutes.
Remove from the oven and using a pizza cutter or knife, cut into squares about the size of the keys on your computer keyboard.
Turn off the oven and put the cereal back inside for about an hour, or until it’s crisp and breaks easily. If it’s still soft, keep in the oven until completely dried out and crisp.
Serve with unsweetened almond or coconut milk! SO good! Can’t wait to hear what you guys think of it!
Break that nightly fast with these recipes. Breakfast doesn't have to be the same old thing. Use your leftovers to create a spectacular breakfast for you family with ease.
Here's to your health! Happy Cooking!