One of the more challenging aspects of switching to a paleo lifestyle was figuring out what to eat for breakfast. Lunch and dinner are pretty easy, but breakfast was the bane of my (paleo) existence for a while. As much as I love eggs, sometimes I just can't stomach them in the early hours of the morning, so I had to get creative. Here are some of my go-to breakfast ideas:
Eggs (an obvious inclusion, I know.)
- Make an egg scramble or omelette with your favorite vegetables and/or protein. Add a bit of ghee (clarified butter) or coconut oil to your pan and sautee veggies of choice, add in extra protein if desired, add in 2-3 eggs and mix around until cooked through, top with avocado or salsa (or both!)
Vegetables to include: zucchini, mushrooms, spinach, squash, tomatoes, arugula, broccoli, green onions, chopped asparagus, leeks, olives, sweet potatoes (if you need a post-workout carb source), really anything goes here.
- You can also do a
frittata version of eggs + vegetables that is great for making on Sunday and reheating during the hectic work week.
- Hard boil some eggs on the weekend for a quick grab and go breakfast, paired with an apple and a hand full of raw nuts or sit down with a hard boiled egg or two and some wilted spinach
- Make egg muffins. Line muffin cups with a slice of turkey bacon, add in a few chopped veggies and crack and egg into the muffin cup. Bake at 400 for about 15 minutes or until eggs are set and browned.
Avocado Bowls
- Another easy breakfast, bake an egg into an avocado half.
Simply scoop a little avocado out of a half to make some extra room, crack your egg into the hole and bake on a sheet at 400 for about ten minutes or until your eggs is the desired consistency. Top with the removed avocado, some crumbled turkey bacon and salt and pepper as desired.
- Spoon some homemade chicken salad or tuna salad into an avocado half and eat up! Also tasty with crumbled bacon on top.
{eggs from the backyard; egg scramble with zucchini, spinach, potatoes & crumbled bacon + tangerine + black coffee}
Chicken Soup
- While it may sound strange, a traditional chicken soup makes a great breakfast, especially on cooler mornings.
Sautee onion, garlic, celery, carrots in olive oil in a dutch oven. Add in diced chicken and cook until almost cooked through. Add desired amount of organic vegetable broth and simmer on low for about thirty minutes. Add spices such as oregano, thyme and basil to desired taste.
Creamy Coconut Squash
- An easy breakfast for when you're running out the door to work, butternut squash puree is a great make-ahead and reheat option. Simply peel, remove seeds and cut 1/2 of a butternut squash into cubes, then microwave until the cubes have softened (about ten minutes total), add to a food processor with 1&1/2 cups unsweetened coconut or almond milk, 1/4 cup of pecans or almonds, and 1/4 tsp of cinnamon and 1/4 tsp nutmeg if desired. Serve warm and top with a few sliced almonds or some extra milk.
Breakfast Salads
- Top a mix of spring lettuces and spinach with a bit of fruit or olives, walnuts or pecans, crumbled turkey bacon, a fried egg or sausage or baked chicken and a squeeze of lemon or light dressing (I suggest making your own. A lemon champagne would be quite tasty, also
Bragg vinaigrette is a good bottled option).
{spinach salad with berries + grilled chicken sausage + roasted sweet potatoes; no-atmeal with blueberries + black coffee}
Breadless Sandwhiches
- Make a BLT or an egg sandwhich using a bell pepper or a portabella mushroom as a bread substitute. Or make these delicious
cauliflower tortillas for breakfast wraps.
Cauliflower with Sausage and/or Eggs
- This is a great option for us Southerners who grew up eating creamy white grits with butter. Simply wash, chop and steam 1/2 head of cauliflower, then puree in a blender with a bit of ghee or grass-fed butter. I typically do this on a Sunday to use for the week. In the mornings I add some cooked sausage (Aidell's or Applegate)
and/or an egg over medium (scrambled is good too), a bit of salt and pepper and maybe a bit of thyme.
No-atmeal
- For those mornings when you are really craving a traditional breakfast, a tasty combination of banana, raw nuts and almond milk satisfies your oatmeal cravings without deleterious effects.
Add 1/2 cup almonds, 1/2 cup pecans, 1/2 a banana, 1/4 tsp ground cinnamon, 1/8 tsp salt and 1/4-1/2 cup unsweetened coconut or almond milk to a food processor and pulse until desired consistency is reached. Warm the mix in a microwave or on the stove, then top with a few berries and a bit more milk as desired.
Crustless Quiche
- Another easy option for making ahead of time and reheating, quiche is quick and easy on hectic mornings.
For a crustless version, simply whisk together 6 eggs, 1&1/2 cups of coconut or almond milk, 1 tablespoon ghee or grass-fed butter, salt & pepper. Then stir in about four cups or so of desired vegetables (if using broccoli, I suggest steaming it first) and pour the mixture into a pan and bake at 425 for about 20 minutes or until the middle is set.
If I have a week full of early mornings when eggs may not sound appealing, I will use the almond flour crust from
this recipe for a quiche. Simply mix eggs and desired veggies and pour into a pre-baked crust. Bake for about 15-20 minutes.
Vegetable Bowl
- Skip the protein and load up on veggies.
Lightly sautee mushrooms, onions, spinach, broccoli, zucchini and any other vegetables. The more the merrier! Top with avocado or homemade salsa.
- Kale with sweet potatoes is one of my favorite vegetable combinations.
Dice and bake a sweet potato, sautee kale with onions on Sunday. Mix them together in the morning for a quick and easy breakfast to go. This is also good with some steamed broccoli.
{broccoli and spinach quiche with almond flour crust + half a grapefruit + almond milk; black coffee for the win!}
Berry Pancakes (great for Saturday mornings)
- There are quite a few pancake recipes using almond flour (
this book has a good one), and while those are a good alternative to traditional pancakes, they are still not great. A definite treat, in my opinion. A good alternative to almond flour pancakes is this recipe from
Primal Blueprint: (makes 4 servings)
Heat 3 tablespoons grass-fed butter or ghee in a 10-inch skillet (I like to use a cast iron), and add 1 cup of mixed berries (I use a combination of blueberries & strawberries). While the berries simmer, beat 4 egg whites with an electric mixer until stiff peaks form. In a separate bowl, whisk 4 egg yolks for 1-2 minutes, add 1 teaspoon of vanilla extract and 1/2 tsp cinnamon, then fold in the egg whites. Spread the egg mixture over the berries and cook for a couple minutes, then transfer to a preheated oven at 400 degrees. Bake for about ten minutes, until the egg mixture is browned and puffy. Remove from oven and invert onto a plate so tha the fruit is face-up. Garnish with a few berries and enjoy!
This is not a completely inclusive list, but just a few ideas that we make pretty regularly. Another favorite place for great breakfast ideas is
PaleOMG. That girl makes some tasty breakfast casseroles, including some that are crock-pot friendly for those of us with hectic schedules. (Total girl crush. I'm not ashamed.)
Let me know if you try any of these or have any other suggestions!
xoxo
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