Category Archives: Breakfast

Breakfast

Breakfast Burger Salad

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I once read that you can put an egg on anything and call it breakfast, well it’s true. For the salad, I continued with the breakfast theme by adding sliced oranges, as well as red onions and sesame seeds giving the salad a Asian theme. The key to this dish is to carefully cook the burger and eggs, which I did not do. Since I’ve had tons of practice with eggs sunny side up that was a breeze, but I definitely need to practice my burger skills. On the bright side, you guys can look forward to more burger posts in the future.

Breakfast Burger Salad
 
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Ingredients
  • 1 orange cut into slices
  • ⅛ cup of thinly sliced red onions
  • 1 tsp of sesame seeds
  • 2 beef burger patties
  • 2 eggs
  • ¼ cup of rice wine vinegar
  • 1 tbsp of maple syrup
  • 1 tbsp of coconut aminos
  • sea salt and black pepper to taste
Instructions
  1. Add greens to dish, then cut orange slices.
  2. Thinly slice red onion and add to salad, then sprinkle on some sesame seeds.
  3. Mix up the salad dressing (rice wine vinegar, maple syrup, & coconut aminos) and set aside.
  4. Fry up burgers, season with sea salt and black pepper.
  5. Then, fry up eggs sunny side up and place over burgers.
  6. Add fresh ground black pepper to eggs if desired.
  7. Drizzle salad dressing over salad, sprinkle salad with sesame seeds and serve.
Nutrition Information
Serving size: 2

Breakfast

Grain Free Breakfast Taco Pie

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Breakfast Taco Pie | Healing and Eating

 

I experimented with an egg free crust, but that will not be happening again. When I make this again, which I will because it tasted awesome, I will use my favorite paleo pie recipe from Elana’s Pantry. I love recipes with a small ingredient list and hers only contains almond flour, sea salt, coconut oil, and egg. We served this with mango salsa Shameer picked up at whole foods, while I started cooking. They make it there fresh so it saves me some effort, plus the dish is heavy and needs something fresh and sweet to balance it out.

Grain Free Breakfast Taco Pie Filing
 
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Serves: 1 pie 8 slices
Ingredients
  • ¾ lb of grass fed ground beef
  • 3 tbsp of taco seasoning (I used Frontier Chili Powder Blend)
  • ½ white onion
  • ½ red bell pepper
  • 1 tsp of sea salt
  • 8 local grass fed eggs
  • a handful of fresh cilantro
  • 1 tsp coconut oil
  • 1 tsp baking soda
  • (optional) serve with mango salsa
Instructions
  1. Cook ground beef in coconut oil, when brown add taco seasoning, add sea salt to taste. Transfer out of juices and set aside.
  2. In same pan, saute chopped white onion and bell pepper with leftover ground beef juices, then remove from liquid and set aside.
  3. Whisk eight eggs with 1 tsp of sea salt and baking soda. Add in some fresh chopped cilantro.
  4. Chop fresh cilantro and mix into white onion and bell pepper mix.
  5. After spreading out paleo pie crust, add ground beef to bottom of uncooked pie.
  6. Then add veggie mix to top, then cover with egg mixture.
  7. Cook at 350 degrees fairenheight for 45 minutes.
  8. (Optional) serve with mango salsa.

Breakfast

Breakfast Quiche with Broccoli and Ham

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Breakfast Quiche with Broccoli and Ham - Healing and Eating

So this was my first attempt at quiche and I was very happy with the finished product. I could have mixed the eggs a bit better, but it tasted great and that’s what counts, right? I used my favorite Paleo Pie Crust recipe from Elana’s Pantry, although to be honest, it’s the only one I’ve ever made. It’s crazy easy with a food processor, and dairy and grain free. Need I say more? I’ve also used this recipe to make a paleo pumpkin pie, ever since then I’ve wanted to try to make paleo quiche.

Breakfast Quiche with Broccoli and Ham
 
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Ingredients
  • 3 tbsp of water
  • 8 eggs
  • 1 tsp of sea salt
  • 1 tsp of black pepper
  • 2 cups of broccoli chopped small
  • 2 cups of red onions
  • 2 cups of ham
  • 1 tsp of coconut oil
Instructions
  1. Bake pie dish for 5 minutes on 350 degrees fahrenheit.
  2. Lightly steam broccoli for a couple of minutes, should turn a pretty bright green. Set aside.
  3. Saute chopped red onions and chopped ham in coconut oil. If ham is fatty skip coconut oil, the fat will render and be enough.
  4. Add veggies to lightly baked pie crust.
  5. Then whisk eggs and water and add over veggies. Water helps make eggs fluffy, so does baking soda. Other recipes I googled use almond and coconut milk. Your pick.
  6. Bake for 25-30 minutes or until desired firmness.
Notes
Tip: I always undercook food, you can always put it in the oven for longer.
Nutrition Information
Serving size: 4-6

Breakfast

Paleo Blueberry Muffins with Almond Flour

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Recently, I’ve been practicing my muffin making skills. For Thanksgiving, I plan on using a plain almond muffin as my bread for stuffing. The almond muffin recipe that I’m using is found at Elana’s Pantry. But I used my local creamed honey instead of agave. I tried grade b maple syrup but the muffins didn’t come out sweet enough. I was so happy with the way my muffin experiments were turning out, I decided to get her book The Gluten-Free Almond Flour Cookbook.

I used frozen blueberries in this recipe because it’s what I had on hand, it’s cheaper, and blueberry season is over, but if you don’t want parts of your batter turning blue, stick with fresh blueberries.

Paleo Blueberry Muffins with Almond Flour
 
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Serves: 12
Ingredients
  • Ingredients
  • 1 cup frozen organic blueberries
  • 6 eggs
  • 3 cups of almond flour
  • 3 tbsp of local creamed honey
  • ¾ tsp of baking soda
  • 1½ tsp of apple cider vinegar
Instructions
  1. Mix dry ingredients (almond flour, baking soda) in a bowl. I like to break up the almond flour chunks with my hands.
  2. Mix wet ingredients in another bowl. (eggs, honey, apple cider vinegar)
  3. Add wet ingredients to dry ingredients to form batter.
  4. Add in frozen blueberries and stir minimally. The frozen blueberries turned the batter blue in certain areas, so I stirred as little as possible.
  5. Line muffin pan with paper muffin cups.
  6. Add bluest batter to the bottom, save the prettier batter for the top. Distribute evenly.
  7. Bake for 15 minutes at 350 degrees.

This is posted on Healing with Foods Friday.

Breakfast

Paleo Breakfast Sausage and Onions Stuffed in Acorn Squash

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This would be great for dinner or breakfast. Normally, I struggle with sweet cravings late at night, but after having this for dinner, I had no problems with late night snacking. I can eat a lot of food, and I found two halves were very filling. The breakfast sausage is locally sourced and handmade from Lindy and Grundy in West Hollywood. I’ve missed using sausage in my cooking, I couldn’t find a local source until recently, so I’m really excited to be eating it again. The sausage was a splurge, but it tasted amazing and it contains liver (I asked) so it makes it super nutritious!

Paleo Breakfast Sausage and Onions Stuffed in Acorn Squash
 
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Ingredients
  • 2 acorn squash
  • 2 breakfast sausages
  • 1 small white onion (half a regular white onion would work)
  • 1 tbsp of homemade grass-fed tallow (coconut oil works too)
  • parsley to garnish
  • salt and pepper to taste
Instructions
  1. Add acorn squash to slow cooker for 3 hours on high.
  2. Melt tallow, and saute onions and sausage.
  3. Salt and pepper if necessary
  4. Take squash out of slow cooker to cool.
  5. Cut acorn squash in half and scoop out seeds.
  6. Cut a small part from bottom, so that they have a flat base.
  7. Then flip them over, and stuff in sausage and onions.
  8. Garnish with flat leaf parsley.

Breakfast

Egg Over Easy with Sautéed Onions and Greens

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All the ingredients from this dish are local and organic from my farmer’s market, including the tallow which is a very stable cooking oil and has a high smoke point. Since I’ve started using tallow, I use a lot less coconut oil which is great as it saves me from having to repurchase it as often. Organic unrefined coconut oil can get expensive pretty quickly. I save the tallow when I make bone broth and I have a healthy stable cooking oil full of good things like vitamin K2, conjugated linoleic acid, and saturated fat. If you are worried about losing weight check out my article on Saturated Fat and Weight Loss.

Egg Over Easy with Sautéed Onions and Greens
 
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Serves: 1
Ingredients
  • 1 egg preferably grass-fed and local
  • 1 tbsp of homemade grass-fed tallow (can use coconut oil too)
  • 1 half a sweet onion
  • 3 cups of mixed baby greens
  • 1 tsp himalayan sea salt
  • 1 tsp pepper
Instructions
  1. Sauté tallow, onion, and baby greens until soft. Move to a serving dish.
  2. Add more tallow and cook egg. I prefer over easy, so I stop cooking as soon as the whites look solid.
  3. Add egg over veggies, season with salt and pepper and enjoy.

Sources:
http://beeftallow.com/uses-of-beef-tallow_food-for-thought-5-solid-benefits-of-using-tallow-for-cooking_50.html
Know Your Fats by Mary Enig
Vitamin K2 and the Calcium Paradox by Dr. Kate Rheaume-Blue, SSc., ND