As you may know, my parents have been Paleo for a little over a month. Every weekend, my mom and dad spend hours cooking and baking up a paleo storm in the kitchen. It’s seriously the cutest thing ever. Although my dad thinks of himself as a paleo expert now, I will still get text messages with questions like “Are oranges Paleo”? Uh, really Dad?
Anyways, last week I introduced my mom to PaleOMG.com and she has been obsessed ever since (who can blame her??). Last Sunday they made a variation of the Mexican Hash Egg Bake that was posted a couple weeks back. It was seriously one of the most delicious dishes I have ever tasted. Although I personally didn’t make it, my mom said it was super easy. We didn’t have chorizo at home (which is what the original recipe called for) so my mom substituted in some all natural sausage. This recipe makes a ton, so you can definitely enjoy it throughout the week over and over again.
1 lb. all natural sausage
1 can diced fire roasted tomatoes
2 sweet potato diced
1 onion diced
2 garlic cloves minced
1 Tbs. fat of choice
1 tsp. paprika
1 tsp. garlic power
½ tsp. chilli powder
½ tsp. oregano
- Preheat your oven to 350 degrees.
- Heat up a large skillet or cast iron skillet under medium heat.
- Add your fat and minced garlic.
- When the garlic becomes fragrant, toss in your onions, sweet potatoes and sausage to begin to cook down.
- Mix ingredients together
- Let cook for about 6-8 minutes or until sweet potatoes are tender.
- Add your tomatoes and spices and mix together.
- If you are not using a cast iron skillet, pour your hash into a baking dish.
- Use a spoon to press into the hash where you want your eggs to go.
- Crack your eggs directly on top of hash.
- Bake for 5-8 minutes depending how runny you want your eggs.
This weekend I was totally craving something sweet for breakfast. I think breakfast has been the hardest transition for me becoming paleo as I was so used to eating Kashi or Eggo waffles with peanut butter for breakfast. Anyways, I found this ammmmazing blueberry paleo pancake recipe and thought I’d give it a shot. Not only are these pancakes delicious, I think they are better tasting than traditional pancakes with the use of the almond flour. These would also make a great dessert since the maple syrup adds a bit of sweetness to them.
I must admit, the picture below is not mine. I found this picture on the Paleo Project blog (http://www.paleo-project.com/long-weekend-blueberry-pancakes/). I was in such a rush to dig in that I completely forgot to take one. Although mine weren’t nearly as pretty and well shaped, I promise yours will look similar!
- 1 ½ cups almond flour
- 2 eggs
- ½ tsp baking powder
- 1 tsp (or so) cinnamon
- ½ blueberries
- 3/4 cup water
- 100% maple syrup
- Heat oil in a pan on medium heat
- Mix together almond flour, eggs, baking powder, water and cinnamon
- Scoop desired amount of the batter onto pan to form pancakes
- Add blueberries on top of pancakes once placed in the pan
- Treat as you would a normal pancake in terms of flipping, etc.
After almost 9 months, I have finally convinced my family to go Paleo as a New Year’s resolution. They have really embraced the lifestyle and I could not be happier! The best part about this (although totally selfish on my part) is my mom has been making some awesome Paleo dishes for us. Yesterday she made these mini egg quiches for breakfast (along with an appetizer of Paleo pancakes, so good). They were really easy to make and freeze/refrigerate well. My mom made 2 batches of the quiches for her and my dad to eat throughout the week. Cuties.
1 dozen eggs
1 cup Chopped veggies of your liking (we did tomatoes, spinach, peppers and onions)
6 sausage links (or bacon)
Splash of water
Salt and pepper
- Preheat oven to 350 degrees
- Cook sausage or other breakfast meat if not already precooked
- Chop all veggies very fine, mix together
- Crack the eggs into a bowl, add a splash of water and season with salt and pepper
- Beat the eggs
- Pour a small amount of the egg mixture into the muffin tin (fill each about 1/3 full)
- Sprinkle the meat and vegetables of your choice into the tin and then cover with more egg mixture
- Cook for 15-20 minutes and then let them rest for 5 minutes before removing from the tin
I was listening to a Robb Wolf podcast the other day and he said that sweet potatoes are one of the best recovery foods to eat after working out. However, I find it very tricky to force feed myself a sweet potato at 7am. So, I thought making it more “breakfasty” would make it more bearable. I’ve been making this every day this week and it keeps getting better and better! I don’t have any precise measurements as its more of a taste as you go thing. So, enjoy!
Sorry the picture kinda sucks, I had to make it in a Styrofoam cup at work. Sweet life.
- Sweet potato
- Coconut milk
- Cook the sweet potato as you normally would in either the oven or microwave. I was using the microwave since that’s all I have at work
- Once the potato is cooked through, cut it into small pieces so its easier to mash
- Place the cut up pieces in a microwave safe bowl and add coconut milk until potato pieces are covered
- Add cinnamon and raisins (I added a ton of cinnamon because its so delicious)
- Microwave for 1-2 minutes until the milk is absorbed by the potato
- Take out of the microwave and mash the potato
While I was waiting for my friend to come over to make dinner, I thought I would make a quick snack. Since I am still living at home and travel during the work week, there isnt too many paleo snack options in the house. I did, however, find natural apple sauce, almond butter, coconut milk and raisins. So I thought hmmm what can I whip up with this? I decided to add it all together and heat it up and see where that took me. I added all the ingredients in a sauce pan and let the apple sauce, almond butter and coconut milk simmer. Then I added some cinnamon, vanilla and almond extra. OMG. So freaking good. I threw in some raisins in for a little sweetness. I can honestly say it came out 100% better than I imagined. Since the mixture was a little on the sweet side, I think it would be perfect for a desert or anytime you craved some sweetness. Since, I threw it all together, I don’t really have a specific recipe, just taste as you go and add what you like. I will definitely be making a huge batch of this once I finally hit up the grocery store tomorrow. Anyways, a rough estimate of the recipe is below, let me know what you think!
- 2 cups apple sauce
- 1/4 cup coconut milk
- 2 tablespoons almond butter
- Handfull of raisins
- Teaspoon cinnamon
- splash of vanilla
- splash of almond extra
- Add apple sauce, almond butter and coconut to a sauce pan and simmer over low heat
- add cinnamon, vanilla, almond extract and raisins
- let it cool and enjoy!
Note: I think this recipe would be even better with apple, banana or other fruit chunks. I will a little low on produce, so maybe next time.
I work out first thing in the morning, so having breakfast after is my numero uno priority when I get home. I usually try to do something with eggs, and it varies day to day. This morning’s choice was delicious, filling, and took under 10 minutes to make (and about 30 seconds to consume.. nom nom nom)
How to make:
Scramble eggs (I add a little bit of water to them) and add onions and spinach to the skillet. Scramble them all together and serve. Add seasoning (I used pepper) and tomatoes. Consume.
DISCLAIMER: The more I cook, the better I will become at writing down exact recipes and measurements, so bear with me in the meantime as I get started with this!