Banana Raspberry “Muffins”

2016-03-23 08.07.23.jpg

I’m more apt to call these breakfast “quiches” rather than “muffins” because they don’t really have the texture of a muffin, but MAN were they GOOD! All in they took about 20 minutes to make, including oven time. I’ll be saving the powdered sugar and fruit toppings for a time when I actually make these for desert, but as breakfast they were a yummy paleo sweet treat.

Get the recipe HERE:

Spicy Tuna Cakes

2016-01-14 19.07.57I have to say I have no idea where Michelle Tam came up with this combination of ingredients.  I thought it sounded really weird, but I was feeling like I had to try something new, and I’ve been intrigued by this recipe for a while now so I thought I’d try it.  I’m glad I did because these little gems turned out pretty darn good. I’m going to stick these in all of my dining categories because even though I made them for dinner, Joe had them for breakfast the next day with a fried egg on top, and for lunch as well. On a side note, the recipe says it makes 12, but I only managed to get 9 out of mine.

Get the recipe HERE.

Sweet Potato Waffles

2015-11-11 07.29.43

What a way to start the day!  Running to the Kitchen gave me this great little gem of a recipe for the most decadent paleo breakfast you’ll ever have.  Pulling out the waffle iron for the first time ever was a touch intimidating, but it’s really the easiest thing in the world!  The combination of sweet potato, cinnamon, and nutmeg makes a flavor profile that is definitely fall. Top this with any fresh fruit you like and I’m sure you can’t go wrong!

Get the recipe HERE.

TIP: If you are serving these with other stuff, put the finished waffles on a cookie sheet lined with parchment paper, and stick them in the oven at 175.  They will stay nice and warm without drying out until you are ready for them.

Juicy Stuffed Paleo Breakfast Peppers with Cinnamon Butternut Squash

2015-11-06 07.37.28 I made this for breakfast, but I think it would be just as good for lunch or dinner. The original recipe sounds amazing, but I made a couple of changes.  The recipe calls for beef, but I did it with ground pork, and I omitted the egg.  She also suggests cooking the meat separately, but I did everything in one pan.  The flavors were still great, and I didn’t feel like I was missing a thing!

Get the recipe HERE.

File Nov 06, 7 01 53 AM
mise en place

Uova in Purgatorio

2015-10-29 07.43.50 Eggs in purgatory is a fun and different breakfast from Nom Nom Paleo, and really tasty, too! Plus there’s just something sort of fun about eating something baked in a ramekin! Joe makes a fantastic Marinara sauce, and we had a little leftover from the weekend so I used it for this dish.  If you don’t want to make your own sauce, Rao’s makes a pretty good one that’s paleo compliant.

The recipe is in her book, but you can get it HERE, too.

Italian Pork Sausage Patties

2015-10-16 07.25.11 I know I say this all the time, but this really is the easiest meal in the world to make.  I got a half a pound of organic ground pork at my local butcher, mixed in some Italian seasoning, salt, and pepper, and made 4 patties.  I cooked them in a non-stick pan on medium-high heat for about 5 minutes a side.

NOTE: This is where you will want to make sure you have a kitchen thermometer.  Be sure the patties are cooked through to 165 degrees before you eat them.  

You can serve these with anything you want, but I hard boiled a couple of eggs, sliced up some avocado, and topped it all with some salt and pepper.  All together it took less than 20 minutes to make, and it was delicious!

The Scavenger Skillet

2015-10-08 07.33.54 Sometimes you just have to go with what’s in the fridge to get something different and quick.  One of our favorite things to do is what I’ve started calling the “Scavenger Skillet” because I’m literally throwing whatever veggies I can find into a pan with some ground beef or lamb.  Today I had chopped white onion, cherry tomatoes, and Brussels sprout leaves left over from my world famous Brussels Sprouts with Bacon recipe.

I sauteed all of my scavenged ingredients in a little EVO and salt, then added 1/2 a pound of 85% lean grass fed ground beef, sprinkled about a 1/4 tsp of cumin, and VOILA!  BREAKFAST FOR TWO!!!  If you like you can also finish it off by mixing in a couple of scrambled eggs, but it’s really yummy and filling even without.

Baked Pears

2015-10-05 07.31.57 This is a great little fall breakfast alternative to my usual eggs and bacon.  The fruit and honey makes it naturally sweet, and the chopped up nuts give it just the right amount of crunch and texture.  It’s so decadent, though, that topped with a scoop of vanilla ice cream it would make a fantastic desert, too!

Get the recipe HERE