Breakfast
Broiled Pink Grapefruit
I love grapefruit, but somehow I always forget about it and don’t buy it often enough. Generally, I just peel it and eat it like an orange. Today I decided to try something different. It turned out delicious so I thought I’d share it with you.
Ingredients
- grapefruit (1/2 per person)
- maple syrup (1 teaspoon per half)
- cinnamon
- powdered ginger
What to do
- Cut your grapefruit in half.
Cut in half
- Section your grapefruit with a sharp knife. Do this by cutting around the grapefruit between the peel and the flesh and also cut between each individual section. This just makes it easier to eat the grapefruit after it’s cooked.
- Pour 1 teaspoon of maple syrup over each half. You could also use honey. If you are doing a Whole30, you could just skip this part.
- Sprinkle with a dusting of cinnamon and ginger.
Ready for the oven
- Place on a baking sheet in a pre-heated 200 C oven for 15 minutes.
- After 15 minutes, move your oven rack up to the top notch and turn your oven to broil. Broil for 5 minutes or until the grapefruits starts to brown.
Brown and bubbly
- Serve hot out of the oven and enjoy!
So delicious
Quick and Easy Breakfast and a WOD
I got back from my workout this morning and was absolutely starving! I threw this breakfast together in a matter of minutes and it was super delicious. It’s one of my favorite quick go-to meals.
Ingredients
- 100 grams (about 2 handfuls) chopped cabbage
- 100 grams fresh spinach (about 2 handfuls)
- 1 leek, chopped (or you could use half an onion)
- 4 slices thinly sliced bacon
- 2 eggs
- salt and pepper to taste
The veggies
What I did
- Chop up the bacon and brown it in a frying pan.
- Once your bacon starts to brown, throw in the leeks and cook for about a minute.
- Now throw on the cabbage and spinach.
- Stir while cooking until your spinach is wilted.
Almost ready for the eggs
- Move stuff around in your pan to make two holes to crack your eggs into.
- Crack your eggs into the holes you made.
- Season with salt and pepper.
- Cover and steam until your eggs are set.
I ate it ALL
And just was that workout that left me starving? I work out at Fit2Day with my lovely friend Julie. She knows her stuff and makes us work hard. Our Saturday class is always a lot of fun. Today we did:
- 3 rounds of maximum number of pull-ups and maximum number of dips
- 10 minutes of wall balls and burpees–start with 3 reps, then 6, then 9, etc…for the the whole 10 minutes
- 10 minutes of kettlebell swings and jump squats—3 reps, 6 reps, 9 reps etc…for the whole 10 minutes
Sweet Potato Spinach Frittata
I had left over sweet potatoes and left over spinach and I always have some bacon around, so it was pretty easy to throw this frittata together. I kind of think of frittatas as lazy omelettes Just put all your ingredients in a pan together and stick it in the oven. You can put absolutely anything you want in your frittata.
My lazy omelette frittata
Ingredients
- 1 cup of spinach (cooked and chopped)
- 1 thinly sliced sweet potato
- 6 eggs
- 6 slices of cooked bacon
- salt and pepper to taste
What to do
Preheat your oven to 180 C (350F). Grease your pie pan or casserole dish with bacon grease or fat of your choice. Cover the bottom of your dish with a layer of potatoes. Cover your potatoes with some crumbled bacon and some spinach. Add another layer of potatoes and continue layering. Whisk your eggs together in a mixing bowl and add salt and pepper to taste. Pour your egg mixture over your layered dish. Bake in your preheated oven for 30 minutes.
Paleo Pancakes…the search is over
We make pancakes about once a month, but we never make the same recipe twice. We’ve been experimenting and trying to come up with something that we really like. All of our previous efforts have been okay, but not great. Our pancakes have always turned out too coconutty, too grainy, too flat, too dry or too hard to flip. Finally, we’ve done it. We’ve found a great way to make delicious, fluffy pancakes. Our daughter thought these turned out exactly like non-paleo pancakes in terms of texture. The search is over. This is the recipe I’ll stick with.
Chestnut Almond Flour Paleo Pancakes
Ingredients
- 1 cup of chestnut flour (Kastanienmehl in German, found at reformhauser and Bio Ladens. CHF 6.90 for 350 gms)
- 1/3 cup almond flour
- 2 tsp baking powder
- pinch of salt
- 4 medium eggs or 3 large eggs (we used 4 bio Swiss eggs which aren’t very big)
- 1 Tablespoon maple syrup
- 1 tsp apple cider vinegar
- 1 Tablespoon water
- 1 tsp vanilla
What we did
- Mix all of your wet ingredients together in a small bowl and set aside.
- Sift your dry ingredients (except almond flour) together since chestnut flour tends to clump. I’m usually too lazy to sift but it is an important part of getting your pancakes fluffy so don’t skip this step.
- Add your almond flour to your sifted dry ingredients.
- Now add your wet ingredients to your dry and mix well.
- Heat 1 tsp of ghee or coconut oil in your pan on medium heat.
- Spoon your batter into your pan and cook until bubbles form before flipping.
- You will be amazed at how big and fluffy these turn out.
You could add in cinnamon or pumpkin pie spice to these as an option.
- Pancakes
We shared this recipe at Allergy Free Wednesdays, Gluten Free Fridays
Sunday Cook-Up: Prosciutto Wrapped Eggs, Two Ways
It’s a lazy, rainy Sunday so I figured I might as well spend the day experimenting in the kitchen. I need to make something that I can grab on my way out the door on work days. I don’t know about you, but I find it really hard to get out of bed in the morning. Interestingly enough, this only happens on days when I have to go to work. Today was Sunday and I was ready to pop out of bed at 4am and get my day started. Guaranteed I’ll be ready to sacrifice eating a good breakfast (and my personal hygiene) for just a few extra minutes of lying in bed once my work week starts. Today we cooked up enough prosciutto wrapped egg cups for me to have my breakfast on the go during the week.
Prosciutto Egg Cups
Ingredients
- prosciutto, one slice per cup
- 11 eggs
- 1 onion, chopped
- 1/2 cup chopped mushrooms
- 2 cups fresh spinach
- 4-5 sun dried tomatoes
- a few cherry tomatoes, cut in half
- salt and pepper to taste
What we did…
- Chop up your onions,mushrooms and sun dried tomatoes. We soaked our sun dried tomatoes in water for a few minutes first, but you don’t have to. We buy the ones that are not packed in oil.
Chop Chop
- Saute onions, mushrooms and tomatoes in some ghee or coconut oil until your onions are translucent. Throw in your spinach until it is wilted. Then remove from heat and set aside.
The filling
- In a small bowl, beat 5 eggs with a fork and then season with salt and pepper. Go easy on the salt because your prosciutto will also add salt.
- Grease your muffin tins really, really well. We also have silicon muffin cups but went with actual muffin tins today so that our prosciutto would crisp up.
- Lay one piece of prosciutto into each cup and mold it around until it fits. You don’t want any holes for the egg to leak through.
- In six of our cups, we spooned in some of our mushroom, onion, tomato and spinach filling. We then poured the beaten eggs into each of those cups until they were full.
- For the remaining six cups, we cracked a whole egg into each and then dropped in half of a cherry tomato. We sprinkled freshly ground pepper and sea salt on these ones.
Ready for the oven
- Variations: you could put just about anything you like in these: cheese if you eat dairy, sausage, smoked salmon, red or green bell pepper, broccoli etc…
- Bake in a preheated 200 C oven for about 15 minutes or until set and starting brown on top. Let them sit for a few minutes after they come out of the oven and then run a knife around the side to remove them from the pan (this is the part where you can tell if you greased your pan well enough!).
You can reheat these in the microwave over the next few days. Now I can sleep in tomorrow!
En Guete!
I shared this post at Allergy-Free Wednesdays and it’s also featured on Chowstalker!
Enjoy!
Paleo Bacon and Egg McMuffins
We usually like to make delicious breakfasts on Sundays. Sometimes it’s paleo pancakes or muffins and sometimes it’s a huge omelette stuffed with all kinds of goodness. Today, it was Bacon and Egg “McMuffins.” I thought I could eat two, but one ended up being enough and now I have my second one waiting for me for later. I love it when that happens.
We used the Basic Biscuits recipe from this cookbook. There are only two of us so we only made half of the following recipe (full recipe will make 8 small biscuits). If you have questions about where I get my bacon, have a look here.
Basic Biscuits
Ingredients
- 6 large egg whites (save the yolks for something else…homemade ice cream?)
- 1/4 cup (40 grams) coconut flour
- 3/4 cup blanched almond flour
- 1 teaspoon baking powder
- 1 1/2 Tablespoon coconut oil or ghee
- pinch of salt (optional)
Directions
- In a bowl, whisk the egg whites until they are very frothy.
- In a separate bowl, mix the two flours and baking powder, and then with a fork and knife cut in the cold ghee or coconut oil. It should turn out to be a crumbly mixture. Let this sit in the fridge for 15-20 minutes.
- Preheat oven to 200 C (400 F).
- Remove flour mixture from the fridge and gently fold in the egg whites.
- Drop by the spoonful onto a parchment lined baking sheet.
- Bake for 12-15 minutes or until golden brown.
Baking Biscuits
These biscuits are pretty versatile. We sliced them in half and added bacon and a fried egg. I think they would also be delicious served with homemade berry jam. I’m thinking that a spoon of honey or maple syrup added to the dough would end up creating biscuits that would work perfectly for a strawberry shortcake dessert. They could be made savory by adding crumbled bacon, herbs or sun dried tomatoes to the dough. How about making some biscuits and gravy? I’m getting hungry all over again…good thing I still have a McMuffin waiting for me.
Who needs McDonald’s?
En Guete!
Paleo Granola
Granola
Probably the question I get asked the most is “But what do I eat for breakfast if I can’t eat grains (cereal and bread)?” I used to be a huge cereal addict and could eat the stuff for breakfast, lunch and dinner. I no longer think of needing “breakfast foods” anymore though and often I just have left overs. Most people are still stuck in the breakfast frame of mind when they start out on their paleo journey and they start out by eating lots and lots of eggs. Well, when you need a break from eggs or you are just simply craving a bowl of cereal, bake up a batch of this granola and it’s guaranteed to hit the spot. It’s also great for snacking on and throwing in your backpack or lunch box.
Ingredients
- 1 cup pecans
- 1 cup almonds
- 1 tablespoon honey
- 2 tablespoons almond butter
- 3 tablespoons coconut oil or butter
- 1/2 teaspoon vanilla
- pinch of salt
- 1/2 cup dried cranberries
- 1/2 cup shredded coconut
Place almonds and pecans (or any other nuts of your choosing) in a food processor and pulse a few times (but not too much). In a medium saucepan, melt the coconut oil (or butter) and whisk in the honey, vanilla, salt and almond butter. Pour this mixture into the food processor with your nuts and pulse a few more times to combine. Add cranberries (or dried fruit of your choosing) and the shredded coconut and pulse one last time. Spread mixture out on a parchment lined baking sheet and bake at 150 C (300 F) for 20-30 minutes. Watch closely for browning as ovens vary. You can eat this dry as is, covered with coconut or almond milk like cereal or as a topper for fresh fruit.
Not Just for Breakfast
Featured On
Follow Us!
