This is one of my favorite breakfasts. It’s extremely filling and great post-workout.
Whenever I have a leftover cooked sweet potato from dinner the night before, I make this meal!
1/2 sweet potato (cooked & diced)
4 slices bacon
Salt & pepper
Cook your bacon to your liking (crispy, the only way)
Drain the excess grease from your pan, but do no rinse your pan.
Crack your eggs directly onto the pan and once they begin to set, sprinkle them with s&p and flip & dice them up with a spatula.
Add your diced sweet potato, and crush up your bacon to add also.
Sprinkle with some shredded cheese, and fold the mixture a few times with your spatula.
Serve alone, with hot sauce, or ketchup.
Since the Super Bowl fell in the 4th week of my paleo challenge, I knew I needed to make something delicious that would keep me full while I was surrounded by all the delicious dips, chips, chilis, and desserts! One of the owners at Crossfit Hook’d told me he always makes Meatzas (pizza with a meat crust), and I decided to give it a shot! So. Worth. It. This meatza was delicious and I have plenty of leftovers for the rest of the week!
2 pounds lean ground beef
All natural tomato sauce (I chose Tomato & Basil)
Any toppings you want
Preheat oven to 400.
Line a baking sheet with parchment paper.
In a large bowl, combine the beef with an egg and a teaspoon each of garlic powder & Italian seasoning.
Press onto parchment paper lines baking sheet into a flat rectangle.
Bake for 25 minutes.
Remove from oven and drain off fat.
Blot with paper towels, and add your toppings!
Pop bake into the oven for 15 minutes.
Let cool & slice!
Tonight, I tested out a paleo recipe using almond flour to see if I liked these, or the coconut flour recipe better.
The almond flour pancakes were thinner and took longer to cook, but had more of a pancake feel. I really enjoyed both kinds, which isn’t surprising since they were both topped with almond butter. 😉
1 ripe banana
1 tablespoon coconut oil, melted
1/4 cup almond meal
Dash of cinnamon
Extra coconut oil for coating the pan
Place pan over low heat.
Add extra coconut oil to pan to grease it.
In a small bowl, mash your banana well.
Add egg and melted tablespoon of coconut oil and mix.
Add almond meal & cinnamon and mix well.
Drop batter by 2 tablespoons.
Be careful because batter runs, so put pancakes far away from each other.
Place a large plate or cover over the pan to let the pancakes steam and cook for about 3 minutes on low heat.
Flip, cover again, and cook for another 1-2 minutes.
Top with almond butter while warm if desired 🙂
Just whipped myself up a batch of paleo pancakes for a snowy day dessert! Only 3 simple ingredients, and then I topped them with some goodies instead of syrup 🙂
3 tablespoons coconut flour
Dash of cinnamon
Almond butter (optional)
Place a pan over low heat.
Add coconut oil to grease your pan.
Whisk together eggs in a bowl, add coconut flour and stir until thick.
Add a dash of cinnamon.
Create pancakes, 2 tablespoons of batter, and flatten them slightly.
Add thin banana slices if desired at this point.
Flip after about 2 minutes, check for brownness on the bottom.
Once flipped cook for 1-2 minutes longer.
Spread almond butter on top while warm and sprinkle with more cinnamon!
Here is a Paleo friendly dessert for your table.
2 cups blanched almond flour
2 tablespoons coconut oil
15 oz. canned pumpkin
1/2 cup canned coconut milk
1/3 cup honey
1 tsp. pumpkin pie spice
Preheat oven to 350.
In a food processor, pulse almond flour.
Add egg and coconut oil and pulse until a ball forms.
Press crust into a pie dish on the bottom and up the sides.
Poke crust with fork all over.
In a food processor, combine pumpkin and eggs.
Then, add coconut milk, honey, and pumpkin pie spice and pulse to combine.
Pour filling into pie crust, and bake for 45 minutes.
Let cool, and then allow pie to set in fridge for at least 2 hours.
It’s finally November! Don’t get me wrong; I love October. It’s my birthday month and we have Halloween, but I love November for…you guessed it, Thanksgiving. I love pumpkin everything. So, I decided to make some of favorite cookies, the Paleo Banana Chocolate Chip Cakies . I make them constantly when I’m craving sweets, but this time, I replaced the banana with pumpkin purée.
1 cup pumpkin purée
3 tablespoons almond butter
2 teaspoons baking soda
3 teaspoons vanilla extract
Pinch of salt
2 1/2 cups almond flour
1/2 cup dark chocolate chips
Preheat oven to 350.
Line a cookie sheet with parchment paper.
Beat together pumpkin, almond butter, baking soda, vanilla, and salt until well blended.
Add almond flour and blend.
Finally, fold in chocolate chips with a spoon.
I drop my dough onto the parchment covered baking sheet with a teaspoon sized dough scoop to many more, tiny cookies.
Makes about 34 cookies.
Bake at 350 for 12 minutes. (Will have to do on two cookie sheets).
Let cool, and remove from baking sheet!
I found this recipe on http://www.paleodietlifestyle.com
This mayonnaise is perfect for making tuna, chicken, or egg salad and still keeping it paleo.
2 egg yolks
1 tsp. Dijon mustard
3 tsp. lemon juice
1/2 cup olive oil
1/2 cup coconut oil, melted
In a small bowl, place the yolks, mustard, and 1 tsp. lemon juice.
Whisk together briefly.
Very slowly, add the oils (mixed together).
If you put too much oil in at once, it will separate.
Whisk non-stop, and as you add more oil, an emulsion will form and the mayo will thicken.
Once all the oil is incorporated and the mixture is thick, add the remaining lemon juice, and season with salt and pepper.
Place mayo in a container and keep in the fridge. Mayo will last 1 week after making, or until the eggs expire (check your egg carton).
I visited my awesome Uncle Tony last night and he made same delicious Paleo Apple Pie Bars….the recipe can be found at: http://paleoonmain.blogspot.com/2011/07/apple-pie-balls.html?m=1
I adapted the recipe to Paleo Banana Bread Balls because I had no unsweetened applesauce on me. I also replaced the figs with dates.
1 cup pitted dates
1 banana + 1 tablespoon water, mashed with a fork
1/2 tablespoon cinnamon
1/4 cup almond flour
1/2 cup coconut flour
1/2 cup almonds
1 cup walnuts
1/2 cup almonds
1/2 tablespoon cinnamon
In a food processor blend dates, banana mixture, and 1/2 tablespoon cinnamon.
Pour the mixture into a large bowl, add coconut and almond flour and mix together.
Now in the food processor blend 1/2 cup almonds and 1 cup walnuts.
Mix the nut mixture into the large bowl as well. (I found it easier to use my hands and mix it all together.)
Finally in the food processor, blend the remaining almonds and cinnamon.
Roll 1 tablespoon of the dough mixture into about 20 balls.
Roll each ball in the almond and cinnamon.
Refrigerate before ready to serve!
I tried another coconut bread recipe today for a grilled cheese and avocado sandwich. This bread looks more like a pancakes than my last post of the sliders. It’s a lot softer and complimented the grilled cheese a lot!
Another gluten-free, grain-free, dairy-free, paleo-friendly bread.
I got this recipe from: http://www.thrivestyle.com
2 tablespoons coconut flour
1/8 tsp baking soda
1/8 tsp baking powder
1/4 coconut milk (any milk works)
2 pinches of salt
Mix all ingredients with a fork.
Let sit in the bowl for a minute so it fluffens up.
Pour two small pancake sized amounts in the pan (after greasing with coconut oil or another substitute) over medium-low heat.
After about 3 minutes check to make sure the bottoms have browned and flip both pieces over.
Top one of the pieces with cheese and other toppings. When bottoms are done just place the remaining piece of bread on top of the cheese sliced bread and serve.
Well, my day started off pretty stressful. I was supposed to meet my friend Medina for lunch because it’s her 20th birthday today! (Happy Birthday Medina!!!!) But unfortunately, my car would not start because I left a light on
After the second time of this happening in about 3 months I NOW know to be more careful….oops!
Luckily, I have an amazing grandfather who came over right after work and jump started it for me!
On anther note, I’m trying as hard as I can to remove wheat from my diet because it bothers my stomach and at the same time remove as many grains in general as possible. I have white bread and pasta every once in a while because its easier on my stomach but I would eventually like to remove grains from my diet as a whole.
Since I missed lunch out, I decided to try out a new recipe that I found on Pinterest from the website: http://www.247lowcarbdiner.blogspot.com
The best thing about these sliders? They’re made in the microwave! So simple.
1 tablespoon coconut flour
1/4 teaspoon baking powder
Pinch of sea salt
2 tablespoons coconut milk
1 teaspoon olive oil
Mix together all dry ingredients in a small bowl.
Form a well in the middle and add the egg, milk, and oil.
Mix together with a fork until incorporated.
Let stand for a few minutes so all the liquid incorporates into the dry ingredients.
Take a straight edge mug and spray with cooking spray.
Spoon half of the mixture into the mug, tap on the counter to remove air bubbles, and microwave for 1 minute 5 seconds.
Run a knife around the edges and pop out of the mug. Slice in half like a sandwich and toast!
Repeat with other half of mixture.
Add any fillings you desire.
This is the perfect lunch for non-grain eaters 🙂