Breakfast
Celery Root Hash with Fresh Vegetable Compote
I was too lazy to go to the effort of trying to make celery root rösti (that recipe shows the celery root pictures and the peeling and grating process pictures), so I just sort of made loose hash out of my celery root by grating it and cooking it on a tray in the oven. I topped it with a vegetable/prosciutto medley that was super easy and really delicious. My husband and daughter topped the whole thing off with fried eggs.
Celery root is totally delicious and it’s really nothing at all like celery. It has a slightly sweet taste and it’s very versatile. You can roast it or mash it like any other root vegetable. It’s actually much less starchy than most other roots and tubers for anybody out there who is trying to watch their carb intake.
Breakfast!
Ingredients
- 1 large celery root
- 2 Tablespoons coconut oil
- Handful of cherry tomatoes (I used about 8), cut in half
- 1 bell pepper (I used a yellow one), cut into strips
- 1 onion, diced
- 1 zucchini, diced
- 4 slices prosciutto, chopped (could use bacon instead)
- Optional, fried eggs for the top
- Salt and pepper to taste
Instructions
- Use a sharp knife to cut the ugly end off of the celery root and then use a vegetable peeler to peel the outer skin off.
- Grate the celery root with your food processor or a box grater and toss the grated root with 1 Tablespoon of coconut oil.
- Spread out on a baking tray, sprinkle with salt and pepper and bake at 200 C (400 F) for 30 minutes, stir around about half way through. It is done when it get a little brown and slightly crispy on the edges.
- While your celery is baking, heat the remaining 1 Tablespoon of coconut oil in a large pan.
- Add in the onions and cook until translucent over medium heat.
- Next add in the bell pepper and cook for a few more minutes.
- Now add in the zucchini and prosciutto.
- Continue to slowly cook, stirring often for another 10-15 minutes until it gets really caramelized and soft.
- Finally add in the halved cherry tomatoes and continue to cook until they soften and cook through but still hold their form.
- Pile your cooked celery root hash onto your plate and spoon the vegetable mix over the top to serve. You could top the whole thing off with a fried egg 🙂
Pumpkin Pie Spiced Sweet Potato Butter
On a recent trip home from studying at University in the States, my daughter brought us a jar of Braswell’s Sweet Potato Butter. It was delicious, and I think the jar lasted about 2 days. We spread it on some grain free crackers and we ate it by the spoonful right from the jar.
I decided it couldn’t be all that hard to make my own and so I did. It turned out perfectly and tasted like pumpkin pie filling. I felt better about eating this stuff right from the jar than I do about nutbutters.
So what does one do with sweet potato butter? Well, eat it by the spoonful like I do, or you could: spread it on any kind of paleo baked good (crackers, pancakes, muffins, bread), use it as a dip for apple or pear slices, add it to smoothies, mix it in with kefir or yogurt, add it to paleo granola with a splash of almond milk or use it as a filling for crepes. You could also try putting it in tart shells and making mini pies. Now there’s an idea I might have to try 🙂
Pumpkin Pie Spiced Sweet Potato Butter
I wasn’t even going to post this recipe, but after taking a jar to the gym and having several people request the recipe, I figured I might as well share it with the rest of you 🙂
Ingredients
- 650 grams of sweet potato (that's how much my 2 sweet potatoes weighed together), adjust the spices up or down if you have a little more sweet potato or a little less
- 3/4 cup organic apple juice
- 2-3 Tablespoons honey, depending on how sweet you like it
- 2 teaspoons cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- Pinch of ground cloves
- Pinch of salt
Instructions
- Peel the sweet potatoes and cut them into even chunks or slices.
- I used a crock pot (slow cooker) and just threw everything in togoether and cooked it for 3 hours. You could easily do this on the stovetop in a pot and it would be done when the potatoes got soft and squishy enough to mash.
- Remove everything to a food processor and whiz until it's nice and smooth. A blender might work, but I haven't tried it.
- This made 2 medium sized jars for me. It lasted a week in the fridge (by the end of a week I had eaten it all 🙂 ), but it would probably last a little longer.
Butternut Squash Breakfast Hash
I’ve made something very similar to this before, only I used sweet potato instead of butternut squash. I needed to use up my last butternut squash of the year. It was a toss up between this recipe and this old favorite (which you can view and learn how to roast your squash with step by step instructions).
We totally enjoyed this and it kept us satisfied until lunchtime. We topped it with a few fried eggs 🙂
Breakfast Hash
Ingredients
- 1 medium size butternut squash, roasted ahead and diced (see this for how to roast it)
- bacon, amount is up to you! We used 8 thin slices, cooked and chopped
- 1 apple, diced (I used a green one)
- 1 spring onion, chopped
- 1/4 cup pecan nuts, chopped
- salt and pepper to taste
Instructions
- Cook the bacon in a frying pan until it’s as crispy as you like it. Remove it from the pan and set aside, but leave the grease in the pan.
- Add the diced butternut squash and chopped apple into the bacon grease and cook over medium heat until warm and until the apple starts to soften a bit (but you don’t want it to get mushy).
- Chop up the cooked bacon and add it back to the pan along with the chopped spring onions. Stir and cook until it’s all heated through.
- Toss in the chopped pecans and salt and pepper to taste.
- We topped our hash with fried eggs
Ingredients
- 1 medium size butternut squash, roasted ahead and diced
- bacon, amount is up to you! We used 8 thin slices, cooked and chopped
- 1 apple, diced (I used a green one)
- 1 spring onion, chopped
- 1/4 cup pecan nuts, chopped
- salt and pepper to taste
Instructions
- Cook the bacon in a frying pan until it's as crispy as you like it. Remove it from the pan and set aside, but leave the grease in the pan.
- Add the diced butternut squash and chopped apple into the bacon grease and cook over medium heat until warm and until the apple starts to soften a bit (but you don't want it to get mushy).
- Chop up the cooked bacon and add it back to the pan along with the chopped spring onions. Stir and cook until it's all heated through.
- Toss in the chopped pecans and salt and pepper to taste.
- We topped our hash with fried eggs.
Celery Root Rösti (hash browns)
Celery roots are a staple in the Swiss grocery stores. I’ve never really done much with them before, other than chop them up and add them to soups and stews.
Celeriac Root
Celery root (celeriac) is a root vegetable, but unlike most other tubers, it has a very low starch content (very low carb). What I love about root vegetables and winter squash, is that you can buy them and let them sit around for weeks until you feel ready to do something with them. They aren’t going to go bad or spoil.
One of our favorite Swiss meals has always been Rösti. Rösti is like a giant hash brown made from potatoes. You can get it topped with all sorts of things, and it’s served as a main meal (not just for breakfast). One of our favorite places to eat Rösti is The Johanniter in old town Zürich. I’ve always loved mine topped with a fried egg, bacon and melted cheese. Yum….
Perfect low carb Rösti
I really wasn’t very optimistic about this dish and Mr. Swiss Paleo was downright skeptical. We were both proven wrong and we thought celery hash browns were delicious. They have a creamy sweet taste and not an over powering celery taste. If I didn’t know it was celery root, I would never be able to guess.
Breakfast
Ingredients
- 1 or 2 celery roots, depending on how much you want to make
- coconut oil, ghee or lard for pan frying (we used lard)
- salt and pepper to taste
- topping of choice
Instructions
- Peel the celery root with a paring knife or vegetable peeler.
Peel your roots
- Chop it into chunks and grate it with a hand grater or in a food processor (I used my food processor).
Grated
- Add salt and pepper to taste to the grated celery root.
- Heat the oil in a frying pan over medium high heat.
- You can either make individual smaller hash brown patties or you can fill your pan and make one large Rösti (which you then can cut into wedges for serving).
Before flipping
- Cook anywhere from 10-20 minutes before flipping. You don’t want to attempt flipping until it’s well browned on the bottom. If you have filled your pan for a large Rösti, it’s easiest to to flip it by inverting it onto a plate and then sliding it back into the pan.
- Cook a further 10- 15 minutes until browned again.
- Serve with scrambled or fried eggs, bacon, tomato salsa, roasted vegetables….whatever you like!
Perfectly browned
Ingredients
- 1 or 2 celery roots, depending on how much you want to make
- coconut oil, ghee or lard for pan frying (we used lard)
- salt and pepper to taste
- topping of choice
Instructions
- Peel the celery root with a paring knife or vegetable peeler.
- Chop it into chunks and grate it with a hand grater or in a food processor (I used my food processor).
- Add salt and pepper to taste to the grated celery root.
- Heat the oil in a frying pan over medium high heat.
- You can either make individual smaller hash brown patties or you can fill your pan and make one large Rösti (which you then can cut into wedges for serving).
- Cook anywhere from 10-20 minutes before flipping. You don't want to attempt flipping until it's well browned on the bottom. If you have filled your pan for a large Rösti, it's easiest to to flip it by inverting it onto a plate and then sliding it back into the pan.
- Cook a further 10- 15 minutes until browned again.
- Serve with scrambled or fried eggs, bacon, tomato salsa, roasted vegetables....whatever you like!
“Sleep In” Smoothie
I’ll do anything to stay in bed as long as I can on the mornings that I have to go to work. I’ll even sacrifice personal hygiene (do I really need a shower?). However, I know better than to skip out on feeding my body or else I’ll be sorry later (and so will everybody who works with me because I’ll get grouchy).
Sometimes, I’m actually up early enough to make eggs and bacon or an omelette. Sometimes I even plan ahead and make a batch of these egg cups. When I’m in a rush, I often grab a few hard boiled eggs and some prosciutto to eat as soon as I get to work. When all else fails and I find myself short on time, this is my go to breakfast. A quickie smoothie. I try to be sure to always have some healthy fat, some protein and some color in my smoothie. I never do just fruit smoothies because they don’t keep me full long enough and they are too much of a sugar hit for me.
Sleep In Smoothie
Ingredients
- 1 raw egg
- 1/4 cup of kombucha (or water or coconut milk or almond milk)
- 1 cup of fruit ( I use a mix of berries)
- 2 cups of fresh spinach
- 1/4 avocado
Instructions
Put everything in a blender together and whiz until well blended and smooth.
Lots of color
Ingredients
- 1 raw egg
- 1/4 cup of kombucha (or water or coconut milk or almond milk)
- 1 cup of fruit ( I use a mix of berries)
- 2 cups of fresh spinach
- 1/4 avocado
Instructions
- Throw everything into a blender together and whiz until well blended and smooth.
Paleo Blueberry Breakfast Crepes
A few months ago I was making some pork carnitas and I tried to make some tortillas to go with them. Well, the carnitas were awesome but the tortillas didn’t end up anything like tortillas. They were more like crepes so we filled them with fruit and ate them for dessert.
This recipe is based on that tortilla failure. They are delicious. Seriously. In fact, my husband said that from a taste perspective, these are probably the most “un-paleo and most like the original” tasting thing we’ve made yet. They remind me of the crepes we’ve eaten in France.
Pretend you are in Paris
Ingredients (for 8 crepes)
The crepe part
- 2 eggs
- 1 teaspoon of honey
- 2 Tablespoons butter, ghee or coconut oil (I used butter), plus a little extra to grease the pan
- a pinch of salt (about 1/8 tsp)
- 1/2 teaspoon vanilla extract
- 1/3 cup coconut milk or almond milk (I used coconut)
- 2 Tablespoons coconut flour
Melt 2 Tablespoons of butter. Whisk the melted butter, eggs, honey, vanilla, salt and coconut milk together. Add in the coconut flour and mix well.
Takes no time at all to throw together
Grease a frying pan and set your heat to medium high. We used a ladle to spoon our batter into the hot pan. Then you sort of tilt your pan around to help the batter spread out into a thin even layer. If you keep your crepes on the small side they are easier to flip.
Before flipping
Cook for about 2 minutes until the bottom is light brown. Use a spatula to flip in one quick motion. Our first crepe or pancake has traditionally been served to the dog since the first attempt usually ends up a smooshy “flip disaster” mess. It is tricky business, but you’ll be flipping perfect crepes by the time you get to the last one 😉
After flipping
The blueberry sauce part
- 1 cup fresh blueberries
- 1 teaspoon honey
- 1/2 teaspoon arrowroot or tapioca flour
Heat the blueberries in a saucepan with the honey over medium heat. After about 5 minutes they will soften and pop open, releasing their juice. Once the juice is bubbly and the blueberries are all soft, mix the arrowroot powder in a small bowl with a spoon or two of water. Now add that to the blueberry sauce and stir until it has thickened.
My breakfast
We served theses crepes by filling them with the blueberry sauce and then topping them with more sauce and some whipped coconut cream and a mint garnish. We each ate 3 and were still a little hungry so we fried up some eggs as our “second” breakfast. I’m already hungry for a third breakfast…..bacon anybody?
Yum!!
You could totally make these with any fruit that you wanted. You could also leave the honey out of the batter and make them into savory crepes filled with meat, veggies or smoked salmon. Enjoy!
Bacon and Bananas
I’ve run across this a few times on Pinterest or someplace and decided I would give it a try. I’m not a huge banana fan, but it’s made with bacon so how bad could it be, right?
Ingredients (per serving)
- 3 pieces of bacon, chopped
- 1 banana, sliced
- maple syrup, optional for drizzling on top
Chop the bacon and fry it up over medium high heat. Add in the sliced banana once the bacon starts to brown and has created grease in the pan.
Just starting to cook
Turn the banana pieces over so that they have a chance to get brown on both sides. You could be really decadent and drizzle the whole thing with a little bit of maple syrup.
ooey and gooey and delicious
I served this up with a side of scrambled eggs for breakfast and it was truly as mouthwatering as it looks. It’s official, bacon goes with anything 🙂
Pecan Cinnamon Coffee Cake
Mr. Swiss Paleo has been traveling for business for the last two weeks and staying in a hotel. He had eggs everyday for breakfast and now that he’s home, he said he wanted anything but eggs for breakfast today. This is what we cooked up instead of eggs.
This is like a coffee cake in flavor but it doesn’t have a streusel topping like the coffee cakes I’ve made before. I think of those coffee cakes as more of a dessert and I wanted this to be a breakfast.
Kind of like coffee cake…and it’s not eggs!
Ingredients
For the cake part:
- 2 cups almond flour
- 1/2 cup arrowroot flour (or tapioca flour)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup coconut milk
- 2 eggs
- 2 Tablespoons honey
- 1 teaspoon vanilla extract
- *optional* 1/2 cup raisins would be delicious in this cake
For the swirly topping part
- 2 Tablespoons cinnamon
- 1/4 teaspoon salt
- 1/4 cup butter or coconut oil
- 2 Tablespoons honey
- 1/4 cup pecans, chopped
- handful of whole pecans (to place on top)
Instructions
- Mix the dry cake ingredients together in a medium mixing bowl.
- Mix the wet cake ingredients in a separate bowl.
- Add the wet ingredients into the dry ingredients and mix well.
- Pour into a greased pan. I used an 8×8 glass baking dish.
- Mix all of the swirly topping ingredients together to make a cinnamon “paste”.
- Drop spoonfuls of the paste onto the cake batter.
Glop on the cinnamon paste
- Run a knife through all of the drops of cinnamon paste to make it sort of swirly.
Run a knife through it
- Now place a few whole pecans on top.
Ready for the oven
- Bake in a pre-heated 190 C (375 F) for 20-25 minutes.
We served this up with a side of bacon and fresh fruit for a delicious “not eggs again” breakfast.
Cake for breakfast…YUM
Sweet Potato Egg Cups
We made some sweet potato cups a while back that were outstanding. We stuffed them with curry, but we had a few left over. I pulled the left overs out this morning and filled them with egg and bacon. Like magic I had a wonderful breakfast in no time at all. I’ve made egg cups before; remember these ones wrapped in prosciutto?
Today, all I did was whisk together a few eggs with some salt and pepper, pour them into the sweet potato cups, sprinkle some bacon over the top and pop them in a 200 C (400 F) oven for about 15 minutes (or until the egg is set).
Fill with whisked eggs and bacon
You could also scramble the eggs and bacon together (with veggies even) and then spoon that into the cups. I bet they would be really good with sausage in them. Man, like I said, I could eat everything in a sweet potato cup!
Breakfast is served
What will you put in yours?
Raisin Buns with Whipped Honey Butter
Mr. Swiss Paleo travels a lot for business. He does really well eating paleo while he’s away ( he especially enjoyed eating at PALEO while he was in Copenhagen), but sometimes there are challenges and good food is hard to come by. Have you ever been faced with situations like this?
Lately they have been working long hours in a conference room (with no windows) and the stretch between lunch and dinner is long. The company has been catering cakes for them in the afternoons. Mr. Paleo has been drinking water and eating hard boiled eggs that he brought from home, and that’s getting a little boring. I decided to make him some raisin buns to take along on his trip so that he could have something nice while everybody has their cake. I get to bake and he takes it all away so I can’t eat it. Win-Win!!
Recipe for Raisin Buns
Raisin Buns
Dry Ingredients
- 3 1/4 cups (320 grams) almond flour
- 1 Teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/ 8 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- zest from one lemon and one orange
- 1/4 cup raisins (or more if you like)
Wet Ingredients
- 1/4 cup honey or maple syrup
- 2 eggs
- 2 Tablespoons melted ghee or coconut oil
- 1 teaspoon vanilla
Put all of the dry ingredients together in a medium mixing bowl and mix well.
Dry ingredients
Add the wet ingredients into the dry ingredients and thoroughly mix. Drop large biscuit size blobs (larger than a golf ball) onto a parchment lined baking sheet.
Ready for the oven
Bake in a pre-heated 180 C (350 F) oven for 5 minutes and then reduce heat to 150 C (300 F) and bake for an additional 20-25 minutes.
Of course we had to test them after they came out of the oven smelling so delicious. We gobbled a few up with some whipped honey butter ( whip some butter together with a little bit of honey in a food processor until it’s super creamy).
A real treat warm from the oven
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