Breakfasts

My Favourite Paleo Breakfast

Our weekend breakfasts are more interesting because we can stir-fry a bunch of vegetables and the put two fried or poached eggs on top - filling and delicious.  This one is my favourite.

4 slices of bacon, cut into 1/2" pieces
1 medium sweet potato, scrubbed and peeled (or not, if you like the skin), and cut into small dice (or try 
   rutabaga)
8 brussels sprouts (I only used 4 today because they were really big brussels sprouts), sliced thinly (or any 
   other green vegetable you like)
1/2 to 1 medium green jalapeno, seeded and finely diced (don't touch your face after that - it will sting!)  - 
   you can leave this out if you want

Start by putting the bacon pieces into a large cold skillet pan and cooking until slightly crisp.

1. Remove the bacon, leaving the bacon fat in the skillet.
2. Saute the sweet potato, brussels sprouts and jalapeno in the bacon fat until soft.
3. Add the bacon back into the skillet and mix it all together.
4. Fry/poach two large free-range eggs per person.
5. Divide the bacon/vegetable mixture between two plates and put two eggs on top of each.

   

   Eat and enjoy!

One-Minute Muffin

Get out one 8-10 oz. microwave safe coffee cup and mix the following ingredients - no need to grease the cup - trust me, it will come out easily:

1/4 cup ground flax seed

1 tsp. baking powder (gluten-free if you have it)

2 tsps. ground cinnamon

pinch of finely ground Himalayan salt

1 packet of Stevia (optional) - Splenda and Equal are chemicals - not good for you!

  

Mix these ingredients together in the cup with a fork. Then add:

  1 Tbsp. coconut oil (Tim Ferris used 1 tsp of coconut and I found that a little dry for my taste, and coconut 
     oil is one of the good fats, so why not?) Using the same fork, "cut" the coconut oil into the dry ingredients.

Stir in:
1 Tbsp. black raisins (organic - without sulphites is a good choice here – I these at Kin’s Market in the Broadmoor Centre on No. 3 Road in Richmond)

1 large egg (free-range if they are in your budget) - stir just until mixed together.

Microwave on high for one minute to one minute ten seconds, depending on your microwave.

Immediately turn the muffin out onto a plate - it will fall right out. Eat as soon as possible as they tend to dry out if left too long, but they are excellent if you need something quick before you dash out the door.

My Pumpkin Granola
(from Paleomg)

Preheat oven to 300 degrees.
Line a baking sheet with parchment paper (easier clean-up)

12 Medjool dates (Costco sells a large container for a good price), pitted and chopped in the food 
     processor
1/2 cup sliced almonds (Costco again)
1 cup chopped pecans (yup Costco)
1/2 cup sunflower seeds (really large bag from Galloway's)
1/2 cup pumpkin seeds (don't remember)
1/3 cup unsweetened, shredded cocount (Galloway's)
1 cup chopped walnuts (Costco)
1/4 cup sesame seeds
1/3 cup dried cranberries
1/3 cup coconut oil
1/3 cup honey
1/2 cup pureed pumpkin (from a can - make sure it is not pumpkin pie filling - sugar added)
1 tsp vanilla extract
2 Tbsp. ground cinnamon
1/2 tsp. freshly grated nutmeg (if you are using pre-ground nutmeg, you might want to increase that to 1 tsp.)
1/8 tsp. ground cloves
1/4 tsp pink Himalaya salt

1. Melt the coconut oil and honey together on the stove or in the microwave.
2. Add all ingredients to a large mixing bowl.
   
3. Stir until thoroughly mixed.
4. Spread into an even layer on the parchment covered baking sheet.
   
5. Bake at 300 degrees for about 45 minutes (low and slow).
6. Let it cool completely, the break into chunks.
7. Store in a sealed container out of sight or there won't be any left for breakfast - fair warning.

Pork, Kale and Plantain Hodge Podge

Serves 2

3/4 lb ground pork

2 tsps of the herb mix for the 30 Day Guide to Paleo Cooking:

   2 Tbsp. dried rosemary

   1 Tbsp dried sage

   1 Tbsp. dried thyme

   1 tsp. salt

   1 tsp. black pepper

   1/4 tsp. lemon zest

1 plantain, peeled and cut into small pieces

4 large kale leaves, stemmed and chopped into small pieces

1. Put the ground pork into a cold cast iron skillet and break it up as it cooks.
   
2. Add the two teaspoons of the herb mixture.
3. When the pork is starting to brown, add the chopped plantains, and combine with the pork.  Let the plantains brown a bit - about five minutes.
   
4. Add the chopped kale and combine well - cook for another 10 minutes over medium heat until the kale is wilted and the plantains are carmelized.
   
5. Serve with eggs on top or eat it as is for lunch or dinner.
   

Cinnamon French Toast Flat Bread
(from The Paleo Mom)

Preheat oven to 350 degrees
Line a 9" x 13" glass baking dish with parchment paper.

8 eggs, separated
1/4 cup maple syrup
1-1/2 Tbsp. ground cinnamon
1/3 cup full-fat coconut milk (canned - no additives)
1/3 cup arrowroot flour
1/3 cup coconut flour, sifted
Pinch of salt

1. Beat egg whites until stiff peaks form.
   
2. In a separate bowl, combine all the other ingredients, including the egg yolks.
3. Fold the eggs whites into the mixture.
   
4. Spread evenly in the parchment-lined baking dish.
   
5. Bake for 18 minutes.
6. Remove from pan by edges of parchment paper and cut into serving sizes.
   

I served it with strawberry "syrup" - fresh strawberries, pinch of salt, 1/2 cup water.  Seasonal strawberries are so sweet, they don't need any added sweetener.

Add some sausages for more protein.

Coconut Pancakes
(based on the recipe by She Cooks He Cleans)

4 eggs

1 cup full fat coconut milk (read the label - should only have coconut milk, water and guar gum)

2 tsp vanilla extract

1 Tbsp. maple syrup

1/2 cup coconut flour

1 tsp. baking soda

1/4 tsp. salt

1 cup fresh or frozen blueberries

1. Place all the ingredients except for the blueberries into a blender.
2. Blend for one minute, stop and scrape down the sides, and blend for another minute.
3. Heat a skillet or griddle to medium-high heat and grease lightly with coconut oil.
4. Place 1/4 cup of batter for each pancake onto the skillet or griddle.
5. Drop 6-8 blueberries on top of each pancake.
6. Cook 2-3 minutes until the pancake is set, carefully flip over and cook 1-2 minutes on the other side.

Makes 12-15 small pancakes.