Veggie & Bacon Frittata
Serves 8
Equipment:
Medium to Large Oven-Safe Skillet with Lid
Small Bowl lined with a Folded Paper Towel
Ingredients:
3-4 Slices Sugar-free Bacon, roughly chopped (omit completely, or use any bacon you prefer)
1 Medium Onion, diced
2 Cups Vegetables of your choice, all cut into equal(ish) sized pieces (I used 2 Carrots, 10 Brussels sprouts, 1/4 Crown Broccoli, 1/2 Red Bell Pepper & a handful of Sliced Portobello Mushrooms)
1 Medium Sweet Potato, peeled & medium cubed
1st Set Seasonings: 1 tsp each Salt, Pepper, Garlic Powder, Paprika & any other preferred seasonings
9 Large Eggs (can use up to 12 eggs if you want a thicker frittata)
2nd Set Seasonings: 1/2 tsp each Salt, Pepper, Garlic Powder
1 TBSP Nutritional Yeast
2 TBSP Unsweetened Almond Milk
Process:
1) Preheat oven to 350 degrees Fahrenheit
2) In a large oven-safe skillet over medium heat, add chopped bacon & cook until crispy but not burnt
3) Carefully scoop out bacon pieces and place on a paper towel in a small bowl leaving bacon fat in pan (if you are not using bacon, add about 3 TBSP coconut oil to pan & heat)
4) Add diced onion to skillet and saute 3-4 minutes in bacon fat
5) Add potatoes & saute another 6-8 minutes
6) Add veggies & first set of seasonings, mix well, cover & cook about 10 minutes, stirring often
7) While veggies and potato are cooking, whisk eggs in a medium bowl
8) While whisking add 2nd set of seasonings, nutritional yeast & almond milk
9) If all veggies are fork tender, add egg mixture to pan & stir to evenly distribute veggies & potato
10) Crumble bacon over top of mixture in skillet
11) Add whole skillet to oven & bake 20 minutes (if not set bake another 2-5 minutes)
Add-ons:
*Add in hot peppers if you like things spicy
*Serve over salad greens tossed in Cider Dijon Vinaigrette
*Top with sliced avocado
*Top with salsa & hot sauce or both
Breakfast Hash
Serves 4+
Equipment:
Large Saute Pan or Skillet with Lid
Ingredients:
3 TBSP Coconut Oil
2 Medium Red Potatoes, medium cubed
1 Medium White or Yellow onion, medium diced
2 Carrots, small cubed (make smaller than your potato pieces)
3/4 cup chopped Brussels Sprouts (about same size as potatoes)
1/2 Bell Pepper (I like to use red, yellow, or orange since green peppers are stronger in flavor), cut into small bite sized pieces
The following dry items don't have to be an exact measurement, adjust according to your taste:
1/2 - 1 tsp Salt (start with smaller amount, add more later to taste)
1/2 tsp Black Pepper
1/2 tsp Oregano
1/2 tsp Garlic Powder or more (I tend to add almost 1 tsp Garlic Powder but I like garlicky food!)
1/4 tsp Onion Powder
1/4 tsp Thyme
Process:
1) Melt oil in pan over medium high heat
2) Once oil is hot add potatoes & saute about 5 minutes
3) Add onions & saute about 2 minutes
4) Mix in carrots, reduce heat to medium & cover pan, stirring about every minute or so (ensure carrots don't burn)
5) Mix in Brussels, bell pepper, all herbs & spices
6) Cover, reduce heat to low, steam about 8-10 minutes, stirring often to ensure Brussels don't burn
Add-ons:
*Substitute purple potatoes or sweet potatoes
*Add broccoli chopped in small pieces at step 5
*Add other veggies of your choice like snow peas, tomatoes, hot peppers, mushrooms, kale, zucchini, squash...
*Mix in scrambled eggs
*Top with fried eggs
*Add in crumbled cooked breakfast sausage at step 5
Quick Paleo Pancakes
Serves 2-4
Equipment:
2 Medium Mixing Bowls
1 Griddle (or large frying pan)
2 TBSP Coconut Oil or Ghee (enough to lightly coat bottom of pan) plus more for each round of pancakes if pan is dry
Dry Ingredients:
1 Cup Blanched Almond Flour
1 TBSP Coconut Sugar
1 tsp Cinnamon
1 tsp Baking Powder
Wet Ingredients:
2 Eggs
3 TBSP Almond Milk (I typically use unsweetened vanilla)
1 TBSP Applesauce (I used unsweetened)
1 tsp Vanilla Extract
Process:
1) Mix all dry ingredients in one bowl
2) Whisk Wet Ingredients in the other bowl
3) Add dry ingredients to wet ingredients & mix thoroughly
4) Let sit 5 minutes
5) Heat oil/ghee over medium low heat
6) Once oil is hot, add 1/4 cup pancake mix to separate sections of the pan, ensuring you leave enough space between each cake so they do not touch (Note: I've only ever done these in mini pancake size so they are easy to flip, but perhaps large pancakes will work too.)
7) When you see small bubbles in the center of the cake, carefully flip over & cook other side for about 1 1/2 minutes (Note: if your range gets really hot & the pancakes are burning after about 1 minute on the first side, turn down the heat)
Add-ons:
*Top with your favorite syrup or honey
*Top with Almond Butter Sauce
*Add 1/2 cup chopped fresh blueberries or raspberries to pancake mix
*Add 1/2 cup chocolate chips
Extra Fluffy Paleo Pancakes
Serves 2-4
Equipment:
3 Medium Mixing Bowls
Hand Mixer
1 Griddle (or large frying pan)
2 TBSP Coconut Oil or Ghee (enough to lightly coat bottom of pan) plus more for each round of pancakes if pan is dry
Dry Ingredients:
1 Cup Blanched Almond Flour
1 TBSP Coconut Sugar
1 tsp Cinnamon
1 tsp Baking Powder
Wet Ingredients:
2 Eggs - egg whites in separate bowl by themselves
1/4 Cup Almond Milk (I typically use unsweetened vanilla)
1 TBSP Applesauce (I used unsweetened)
1 tsp Vanilla Extract
Process:
1) Mix all dry ingredients in one bowl
2) Mix all wet ingredients (excluding egg whites) in another bowl
3) Add dry ingredients to wet ingredients and mix thoroughly, set aside
4) Using hand mixer, whip egg whites on medium-low speed about 2 minutes or until peaks form on top
5) Heat oil/ghee in griddle or pan over medium low heat
6) Fold egg whites into batter
7) Once oil is hot, add 1/4 cup pancake mix to separate sections of the pan, ensuring you leave enough space between each cake so they do not touch (Note: I've only ever done these in 2 1/2 inch diameter mini pancake size so they are easy to flip, but perhaps large pancakes will work too.)
8) When you see small bubbles in the center of the cake, carefully flip over & cook other side for about 1 1/2 minutes (Note: if your range gets really hot you, turn down the heat if the pancakes are burning after about 1 minute on the first side)
Add-ons:
*Top with your favorite syrup or honey
*Top with Almond Butter Sauce
*Add 1/2 cup chopped fresh blueberries or raspberries to pancake mix
*Add 1/2 cup chocolate chips
Almond Butter Sauce
Serves 4
Equipment:
Small Saucepan
Ingredients:
2 TBSP Almond Butter
2 TBSP Almond Milk
2 tsp Maple Syrup
1 tsp Vanilla Extract
1/4 tsp Cinnamon
Process:
1) Add ingredients to saucepan and heat over low heat, stirring almost constantly until all ingredients are warm & blended together
2) Serve immediately
Add-ons:
*Serve over pancakes, waffles, banana bread, muffins, or whatever you'd like! Even ice cream!