paleo eggs and breakfast - amazon s3 · cranberry-nutty breakfast bars preparation 1 preheat oven...

Paleo Breakfast And Egg RecipesInsanely Healthy and Delicious Paleo Recipes Brought To You By:PaleoValley.com

IMPORTANT COPYRIGHT AND LEGAL NOTICE:You do NOT have permission to copy, re-distribute, resell, auction, or otherwise give away copies of this or any of our paleo recipe books, whether in e-book or physical book format. And yes, e-books are also protected by international copyright laws.

If you attempt to do any of the above methods of distributing this e-book or book, you are in violation of international copyright laws and are subject to fines and imprisonment. Copyright infringement is a serious crime with fines starting at $150,000 and up, including potential imprisonment upon conviction.

We have unique tracking codes embedded, designed to detect illegal distribution of this e-book and the download links. Do NOT risk getting yourself in legal trouble by illegally distributing this ebook.

On the other hand, you DO have permission to print 1 copy of this book for your own use, or copy the pdf file for the ebook to a back-up drive or CD for your own file back-up use.

http://www.paleovalley.com

http://www.paleovalley.com

Breakfast And Eggs:What constitutes a healthy breakfast has been a controversial issue for years. Eggs and bacon were once demonized due to the fat-free and lower cholesterol craze in the latter half of the twentieth century.

Today it is understood that good quality fats are an essential parts of our diets, and its importance is slowly beginning to be accepted by our medical and nutritional communities. In fact 60% of our brains are fat. Good quality fats are needed for the formation of cell membranes, and fat is also needed to sustain collagen in our skin.

The benefits of good fats are diminished, however, when animals are raised in confinement and subjected to improper feeding practices, unsanitary living conditions, antibiotics, hormones and other chemicals that are commonplace in conventional farming practices. For instance, the difference in eating conventional bacon or eating pasture-raised organic bacon means the difference between putting healthy or bad fat into your body.

While good fats restore and promote health, bad fats can cause uncontrolled reactions in your body or inhibit other important metabolic processes. Just like fat is essential to life, good quality fat is the difference between health promotion and health destruction.

Grass-fed, raw butter is a miracle food and includes all the fats that you need for brain function, mental clarity and lubrication in your joints. You should use this liberally to cook your breakfast. The use of raw butter has been seen in countless indigenous cultures for health and vitality. If you can't find raw butter, coconut oil can be a great substitute as it is very heat stable and can withstand high temperatures. Ghee, which is clarified butter, can also be a safe and healthy alternative.

Because eggs have been considered nature's most perfect food, a note on their quality is also essential. Chickens raised in confinement are subjected to atrocious conditions and the quality of their eggs declines in vitamin and mineral content. For instance, pasture raised eggs contain 50-100% more folic acid than conventionally-raised eggs. Whether or not to eat the egg yolks has also been a matter of controversy, but it is now understood that eating the yolks is an incredibly important part of getting the largest benefit from your eggs. Egg yolks have 30% more folic and 10% more B12 than the whites. They also contain fat-soluble vitamins A, D, E and K and choline which is one of only elements in nature that will cleanse the liver. I make my morning shake using only the raw egg yolks as many have found the egg whites to be allergenic.

A final important consideration regarding conventional vs. pasture-raised eggs is that they contain the essential fatty acids omega 6 (linoleic acid) and omega 3 (linolenic acid). The ratio of these two fatty acids is critical to keeping inflammation in your body at bay. In organic, pasture-raised eggs, the ratio comes out as 2:1 and 3:1 (omega 6 to omega 3) but can be as high as 20:1 in conventionally-raised varieties. Because the amount of omega 6 is so abundant in the america diet, eating good quality eggs is a great way to restore the ratio balance.

Even if you don't believe me, the differences in quality are very apparent when you break open the shell of conventional and organically raised eggs. An organic egg yolk from a chicken that has been allowed to eat it’s natural diet of grass and insects will contain a dark orange yolk, indicative of nutrient density in the eggs. Conventionally-raised eggs will be runny and the yolk will break easily. Good quality eggs and bacon for breakfast with a little raw butter provides a plethora of essential vitamins, minerals and nutrients to start your day off in the best possible way. There are many ways to prepare eggs for breakfast, but the quality of each egg is the most important choice you can make.

Table of Contents

Hard-Boiled Egg Wrapped Sausages.............................................................page 1Cranberry-Nutty Breakfast Bars.......................................................................page 2Egg Ham Cups...................................................................................................page 3Breakfast Fruit Cookies.....................................................................................page 4Breakfast Pizza...................................................................................................page 5Egg Muffins........................................................................................................page 6Eggs Benedict....................................................................................................page 7Breakfast Casserole...........................................................................................page 8Veggie Frittata...................................................................................................page 9Simple Breakfast Sausage Patties.................................................................page 10Spicy Sausage Patties.....................................................................................page 11Veggie Scrambled Eggs.................................................................................page 12Coconut Banana Pancakes.............................................................................page 13Eggplant Hashbrowns....................................................................................page 14Gingerbread Pancakes...................................................................................page 15Ham And Apple Crepes.................................................................................page 16Rutabaga Hash Browns With Pulled Pork....................................................page 17Apple Cider Donuts........................................................................................page 18Grilled Cantaloupe With Yogurt And Honey Drizzle..................................page 19Zucchini And Sweet Potato Latkes................................................................page 20Zucchini Hash Rounds....................................................................................page 21Espresso Rubbed Breakfast Steak................................................................page 22Sweet Potato Waffles......................................................................................page 23Delicious Belgium Waffles With Honey Drizzle..........................................page 24Baked Eggs With Pancetta & Veggies.........................................................page 25Squash Blossom Frittata.................................................................................page 26Eggs Caprese...................................................................................................page 27Gyeranjjim “Steamed Korean Eggs”.............................................................page 28Eggs Havana Style...........................................................................................page 29Egg Custards....................................................................................................page 30Almond Flour Pancakes..................................................................................page 31Spinach Eggs...................................................................................................page 32

Chicken With Eggs..........................................................................................page 33Vanilla Pancakes..............................................................................................page 34Spicy Egg, Meatball, And Tomato Tangine..................................................page 35Baked Eggs, Tomato, Basil And Prosciutto..................................................page 36Potato Skins......................................................................................................page 37Steak, Eggs And Root Veggie Hash.............................................................page 38Veggie Quiche.................................................................................................page 39Broiled Apple, Squash And Bacon Hash......................................................page 40Brussel Sprout Breakfast Hash.......................................................................page 41Mexican Egg Bake Hash.................................................................................page 42Mini Breakfast Quiches...................................................................................page 43Apple Pancake Rings......................................................................................page 44Southwestern Frittata.....................................................................................page 45Open-Faced Egg And Smoked Salmon Sandwich.....................................page 46Chive And Prosciutto Scramble....................................................................page 47Root Vegetable Hash With Poached Egg....................................................page 48Apple Fritters...................................................................................................page 49Eggs In A Ham Blanket...................................................................................page 50Skinny Breakfast Burritos...............................................................................page 51Apple, Sweet Potato, Sausage Patties..........................................................page 52California Chorizo Breakfast Burrito.............................................................page 53Cinnamon Raisin Bread..................................................................................page 54Dehydrated Nutty Bars...................................................................................page 55Apple-Spiced Coffee Cake............................................................................page 56Stuffed Crepes.................................................................................................page 57Baked Cinnamon-Apple French Toast.........................................................page 58Perfect Scrambled Eggs.................................................................................page 59Simple Chilaquiles..........................................................................................page 60Broccoli And Italian Sausage Egg Muffins...................................................page 61Avocado Baked Eggs.....................................................................................page 62Eggs In Spinach Nests....................................................................................page 63

Hard-Boiled Egg Wrapped Sausages

Preparation

8 Meanwhile, remove your sausage from the tube and cut into 7 equal portions.

9 Take a piece and using your left hand, flatten the sausage out onto your right hand making an oblong oval about 1/4 inch thick.

10 Place an egg in the center of the sausage, cup your hand and use your fingers to wrap the sausage completely around the egg.

11 Then press as you would if forming a meatball to make sure the meat is evenly wrapped and smooth.

12 Set aside and repeat with the other eggs.

13 In a heavy duty pan about 1/2 inch deep while I wrapped these place these in coconut oil.

14 Once they are all wrapped, dip them first in the beaten egg, then the coconut flour and place them in your hot oil gently.

15 Turn every 4-5 minutes until browned on all sides.

Ingredients

• 7 large pasture raised eggs

• 1 tube of breakfast sausage (no added sugars & pasture raised pork)

• 1/4 cup coconut flour

• 1/4 tsp garlic powder

• 1 pasture raised egg, beaten

• Sea salt and ground pepper to taste

• 1 tsp of coconut oil

Serves 4-6

Preparation

1 Place the eggs in a medium saucepan in cold water.

2 Bring to a boil and boil for 4 minutes.

3 Turn off heat and let them sit in the hot water for five minutes.

4 Remove from the pan and place in ice water. Let them cool for five minutes.

5 While they are cooling, mix your coconut flour, sea salt and pepper and garlic powder in a shallow bowl or dish and set aside.

6 Peel the eggs under cold running water and set on a plate lined with paper towels.

7 Dry the eggs off completely.

1

Cranberry-Nutty Breakfast Bars

Preparation

1 Preheat oven to 325F.

2 Whisk together the almond butter, oil and raw honey in a medium bowl, add all the dry ingredients and mix well.

3 Place the batter into a prepared 8x8 pan spread out evenly.

4 Sprinkle the top with a few pumpkin seeds, coconut flakes, and cranberries.

5 Bake for about 25 minutes. Allow to cool completely before cutting into squares, store in an airtight container in the fridge.

Ingredients

• 1 cup ground raw sunflower seeds

• ½ cup raw pumpkin seeds

• ½ cup coconut shreds

• ½ cup dried organic cranberries

• 3 Tbsp raw sunflower seeds

• ¼ cup almond butter

• 3 Tbsp of raw honey

• ¼ cup coconut oil

• 3 Tbsp coconut flour

• ½ tsp baking powder

• Pinch of sea salt

Yields 8-10

Egg Ham Cups

Preparation

1 Preheat the oven to 400F. Spray a muffin tin with coconut oil cooking spray or grease with melted coconut oil.

2 Lay a piece of ham in each hole creating a little ham cup. Crack one egg into each hole and sprinkle with sea salt and pepper.

3 Bake the eggs for about 12 minutes.

Ingredients

• 12 pasture raised eggs

• 12 thin round slices of pasture raised ham

• 1/2 cup raw cheddar cheese


Yields 12

3

Breakfast Fruit Cookies

Preparation


2 In a food processor, puree the bananas, dates, applesauce, and coconut oil until it has the consistency of baby food.

3 Add the coconut flour, cinnamon, vanilla, baking soda, lemon juice and pulse 5 or 6 times until combined.

4 Add the dried fruit and shredded coconut and pulse twice. Don’t run it long enough to puree the dried fruit, just enough to incorporate it.

5 Spoon golf-ball sized balls of dough onto a cookie sheet lined with parchment.

6 Flatten the balls a bit with your palm. These cookies don’t spread, so make them the shape and size you want prior to baking.

7 Bake for 18-20 minutes and let cool.

Ingredients

• ½ pound bananas, mashed

• ½ cup unsweetened applesauce

• 3 pitted dates

• 2 Tbsp dried apricots, chopped

• ½ cup finely shredded dried coconut

• 2 Tbsp raisins


• 2 Tbsp coconut oil

• 1½ tsp lemon juice

• 2 tsp cinnamon

• 1 tsp vanilla

• 1 tsp baking soda

Yields 12

Breakfast Pizza

Preparation

1 Preheat the oven to 325F.

2 Mix the dough ingredients in a stand mixer until the a soft dough comes together in a ball. Press the dough into a tart pan, then bake the crust for 10 minutes.

3 Add the pizza ingredients on top and place back in the oven until cheese melts.

Crust Ingredients

• 2 cups blanched almond flour

• 1 pasture raised egg

• 2 Tbsp melted coconut oil

• 1 Tbsp cold filtered water


Serves 6

Pizza Ingredients

• 1/4 cup Greek yogurt

• 1/4 cup shredded raw cheddar cheese

• 7 bacon slices (no nitrates or nitrites), cooked until crisp


5

Egg Muffins

Preparation

1 Preheat oven to 400°F.

2 Grease the muffin tin with coconut oil.

3 Chop up all the vegetables and place in the muffin tins.

4 Whisk the eggs, then pour into the tins, dividing it evenly.

5 Sprinkle with sea salt and pepper, then stir the vegetable and egg mixture briefly to evenly disperse the vegetables throughout the egg.

6 Bake the egg muffins in the oven for 18–20 minutes.

Ingredients


• 1 cup broccoli, chopped

• 1/2 sweet onion, chopped

• 1/4 whole green bell peppers, chopped

• 1/2 tsp coconut oil, melted


Yields 8

Eggs Benedict

Preparation

1 Cook bacon over medium-low heat until brown, allow to cool, chop them and set aside.

2 Slice tomato into 1/4-inch-thick pieces.

3 Place the meat of avocado in a food processor.

4 Add the lemon juice, 1 clove of garlic, and 4 Tbsp of water. Blend until the avocado is a smooth consistency.

5 Place an egg poacher in a frying pan over medium-low heat.

6 Crack an egg into the poacher, pour 1/4 cup of water in the frying pan, and cook covered for 4–6 minutes.

7 Stack the egg on top of the tomato and dress with the avocado dressing.

Ingredients

• 4 bacon slices, no nitrates or nitrites

• 1 large tomato

• 1 avocado

• 1 garlic clove

• 4 Tbsp of filtered water


• 1 lemon, juiced

Serves 2

7

Breakfast Casserole

Preparation

1 Sauté sausage in coconut oil, breaking it up into small pieces with a spoon until almost cooked through.

2 Mix the sausage with the rest of the ingredients.

3 Place mixture into a 8×8 baking pan.

4 Bake for 45 minutes then cover the pan and bake for 25 minutes more.

5 Let cool 15-20 minutes so the casserole can set.

Ingredients

• 1 lb ground pasture raised sausage or grass fed beef

• 4 pasture raised eggs, beaten

• 3 turnips, peeled and grated

• 3 scallions, chopped



Serves 4

Veggie Frittata

Preparation

1 In a oven-safe skillet, heat 1/2 Tbsp coconut oil over medium-low heat. Sauté asparagus, tomato, spinach, green onion and garlic until spinach is almost wilted down and asparagus is tender, about 4-5 minutes. Set aside.

2 In a medium bowl, whisk eggs. Stir veggies into eggs and season with sea salt and pepper. Pour frittata mixture into the same skillet and slow cook on medium-low heat for 6-7 minutes.

3 Transfer frittata to the oven and cook for 12 to 15 minutes, or until the frittata has achieved a spongy firmness to the touch.

Ingredients

• 5 asparagus spears, washed and chopped

• 1 cup packed spinach, chopped

• 1/3 cup cherry tomatoes, quartered

• 3 Tbsp green onion, diced

• 1 garlic clove, minced


• 1/2 Tbsp coconut oil


Serves 5-6

9

Simple Breakfast Sausage Patties

Preparation

1 Add seasonings to a bowl and mix to combine.

2 Add meat and use clean hands to incorporate seasoning mix into ground pork.

3 For mini-sausage balls, roll into 12 balls, flatten then with your hand, and place each one on a baking sheet.

4 Pan fry in cast iron skillet, on medium-low heat, 5-6 minutes per side or until no longer pink in the center.

Ingredients

• 1 lb of pasture raised ground pork

• 1 Tbsp garlic powder

• 1/2 Tbsp smoked paprika

• 1/2 Tbsp chipotle chile powder

• 1 tsp Italian seasoning

• 1/2 tsp cinnamon


Yields 12

Spicy Sausage Patties

Preparation

1 Add seasonings to a bowl and mix to combine.

2 Add meat and use clean hands to incorporate seasoning mix into ground pork.

3 For mini-sausage balls, roll into 12 balls, flatten then with your hand, and place each one on a baking sheet.

4 Pan fry in cast iron skillet, on medium-low heat, 5-6 minutes per side or until no longer pink in the center.

Ingredients

• 1 lb of pasture raised ground pork

• 1 tsp sage

• 1 tsp thyme

• 1 tsp smoked paprika

• 1 tsp ground pepper

• 1/2 tsp cayenne pepper


Yields 12

11

Veggie Scrambled Eggs

Preparation

1 Warm about 1/2 Tbsp of coconut oil in a frying pan over medium-low heat.

2 Start by adding the onions and green peppers, then add broccoli. Add the sea salt, pepper, and garlic powder.

3 While the veggies are sautéing, mix your eggs in a bowl.

4 When the vegetables are just a little tender, add the beaten eggs to the frying pan.

5 Continue stirring the eggs from the pan until desired consistency.

Ingredients

• 4 pasture raised eggs, beaten

• 1/2 cup broccoli, chopped

• 1/2 small onion, chopped

• 1/4 medium green pepper, chopped

• 1/2 tsp of garlic powder

• 1/2 Tbsp coconut oil


Serves 4

Coconut Banana Pancakes

Preparation

1 Separate eggs, add yolks to mashed bananas. Then mix in coconut flour, cinnamon and baking soda powder.

2 With an electric mixer beat egg whites to stiff peaks and then gently fold this into the banana mix.

3 Heat a large fry pan on medium-low and add in the coconut oil.

4 Once your pans are hot, ladle in the mixture.

5 When one side is nicely browned and bubbles are appearing on the surface flip it over and cook through.

Ingredients

• 2 bananas, mashed




• ½ tsp of baking powder

• ½ tsp of cinnamon


Serves 2

13

Eggplant Hashbrowns

Preparation

1 In a pot boil water with 1 tsp sea salt, add eggplants and cook for 5 minutes.

2 Remove eggplants and let it cool down. When it’s cool enough to be touched peel off the skin and flatten the eggplants with fork, make sure it’s in one piece. Set aside.

3 In a pan add 1 tsp of coconut oil and sauté garlic and onions. Add minced meat and cook until light brown in color. Set aside and let it cool down.

4 In a mixing bowl beat together 8 eggs then combine with cooked minced meat. Season with sea salt and freshly ground black pepper.

5 In a small non-stick pan using low heat, add 1 tsp of coconut oil and add the egg mixture just enough to cover the pan, top it with one of the flattened eggplants then pour some more of egg mixture on top. Cover the pan then cook one side for 4-6 minutes.

6 Flip the eggplant patty then continue on the other side for 3 more minutes. Remove and serve.

Ingredients

• 3 Japanese eggplants


• 1/2 cup of grass fed ground beef

• 1 large sweet onion

• 3 cloves garlic



Serves 4

Gingerbread Pancakes

Preparation

1 In a medium bowl, combine dry ingredients with a whisk to gently sift and combine.

2 In a small bowl, combine eggs, honey, and coconut milk.

3 In another medium bowl, whisk egg whites until medium peaks form (about 3-4 minutes with an electric hand mixer).

4 Add egg yolk and milk mixture to dry ingredients. Mix well until incorporated.

5 Gently fold egg whites into batter, spooning about 1/2 cup in at a time, until all egg whites have been incorporated.

6 Heat a non-stick pan with about a 1 Tbsp of coconut oil over medium-low heat.

7 Ladle some of batter into the pan and begin cooking.

8 When one side is nicely browned and bubbles are appearing on the surface flip it over and cook through.

9 Serve with grass-fed butter and raw honey to drizzle.

Ingredients

• 1 1/2 cups almond flour, finely ground

• 3 pasture raised eggs, yolks removed from egg whites

• 1/3 cup coconut milk, full fat

• 1/2 tsp baking soda

• 1 Tbsp ground cinnamon

• 2 tsp ground ginger

• 1 tsp nutmeg

• 1/2 tsp ground cloves

• 2 Tbsp raw honey



Yields 8

15

Ham And Apple Crepes

Preparation

1 In a large mixing bowl, mix eggs, arrowroot and sifted coconut flour. Mix well. Open the coconut milk and skim the cream off the top and add to the mixture.

2 Mix all ingredients until there are no lumps. You may wish to add water if your batter isn’t thin.

3 Heat a medium-large frying pan on medium-low. Coat with a small amount of butter.

4 Place enough batter to thinly cover the frying pan.

5 Heat for about 3 minutes on the first side, until bottom solidifies.

6 Gently release edges from pan with a spatula and flip to other side.

7 To fill the crepe, place on plate and place about half the apple, ham and cheddar in centre (less for smaller crepes).

8 Roll the flat crepe with filling and serve.

Ingredients


• 2 Tbsp of arrowroot powder

• 1 Tbsp of coconut flour

• 1 1/2 Tbsp of full fat coconut milk cream

• Raw grass fed butter

• 1 apple

• 1/4 cup sliced ham

• 1/4 cup of raw cheddar cheese

Serves 4

Rutabaga Hash Browns With Pulled Pork

Preparation

1 Heat a frying pan on medium-low heat and add the oil.

2 Sauté the diced onion for 3 minutes.

3 Add the shredded rutabaga, sea salt and pepper to the pan and toss with the onions. Continue cooking on medium-low heat tossing gently a few times for about 10 minutes.

4 Cook for another 5 minutes pressing down with a spatula to brown them a bit more being careful not to burn the rutabaga.

Ingredients

• 2 cups shredded rutabaga

• 1/2 cup diced onion

• 2 Tbsp of coconut oil


Serves 2

17

Apple Cider Donuts

Preparation

1 Preheat mini-donut maker.

2 In a small bowl whisk together coconut flour, baking soda, cinnamon and sea salt.

3 In a medium bowl whisk together the eggs, oil and honey.

4 Add the dry ingredients to the wet ingredients and stir until combined.

5 Add the warm apple cider to the bowl and mix until fully incorporated into the dough.

6 Scoop the donut batter into the pre-heated donut maker.

7 Close the lid and cook for 2-3 minutes then remove.

Ingredients

• 1/2 cup warm organic apple cider


• 2 pasture raised eggs, room temperature





• 1 Tbsp cinnamon

Yields 10-12

Grilled Cantaloupe With Yogurt And Honey Drizzle

Preparation

1 Heat up your grill to roughly 400F.

2 Brush both sides of each cantaloupe wedge with enough coconut oil to cover.

3 Once the grill is hot, lay the cantaloupe down without touching for 3 minutes, until grill marks have formed.

4 Flip the wedges once and repeat with the other side.

5 When the cantaloupe is done cooking, plate it with the skin touching the plate. Scoop about half a cup of yogurt over each wedge. Drizzle honey on top.

Ingredients

• 1/2 cantaloupe, cut into quarters

• 1 16oz container plain Greek yogurt (full fat)

• 2 Tbsp of raw honey

Serves 4

19

Zucchini And Sweet Potato Latkes

Preparation

1 Combine the zucchini, sweet potato and egg in a medium bowl.

2 In a small bowl, mix the coconut flour and spices together. Then add the dry ingredients to the zucchini mixture and stir until fully combined.

3 Heat coconut oil in a medium-low nonstick pan.

4 Divide the mixture into four equal portions and drop into the pan, pressing down with a fork until a 1/2 inch thick cake is formed.

5 Cook on medium-low heat until golden and crisp, then flip carefully and cook the other side.

6 Remove and add a pinch of salt and pepper.

Ingredients

• 1 cup shredded zucchini

• 1 cup shredded sweet potato

• 1 pasture raised egg, beaten




• Sea salt and pepper to taste

Yields 4

Zucchini Hash Rounds

Preparation

1 In skillet cook two slices of bacon, reserving leftover grease.

2 In small bowl, scramble the egg and add the spices.

3 Julienne the zucchini and add to the mixture.

4 Place equal sized zucchini rounds in hot bacon grease.

5 Sauté over medium-low heat turning once brown.

6 Add a pinch of sea salt and ground pepper.

Ingredients

• 2 slices of bacon (no nitrates or nitrites)

• 1 large pasture raised egg

• 1 cup zucchini, julienned


• 1/4 tsp onion powder


Serves 2

21

Espresso-Rubbed Breakfast Steak

Preparation

1 Sprinkle sea salt over both sides of the steak, whisk together your spices, then rub them on your steak.

2 When ready to cook, preheat a heavy skillet on medium-low and melt the coconut oil. Sear steak on both sides to desired doneness about 8-18 minutes on each side depending on thickness of the steak.

3 Set the steak on a heatproof cutting board to rest for 5 minutes. Slice thinly against the grain.

4 In the same skillet add the 4 eggs and cook until desired doneness.

5 Layer the sirloin steak pieces on a plate and add the eggs on top or on the side then serve.

Ingredients

• 1 lb grass fed sirloin steak

• 1 Tbsp cocoa powder

• 1 Tbsp chili powder

• 2 tsp of cinnamon



• 1 Tbsp organic espresso beans, finely ground.


Serves 2

Sweet Potato Waffles

Preparation

1 Peel and chop sweet potato then boil in hot water until fork tender.

2 Combine the sweet potato and zucchini in a bowl and blend with immersion blender or food processor.

3 Add almond butter and mix until smooth.

4 Whisk in 2 eggs in a bowl with arrowroot powder. Add sea salt.

5 Cook in waffle iron on high setting.

Ingredients

• 1 sweet potato

• 1 zucchini


• 1 cup almond butter

• 1 Tbsp of arrowroot powder


Serves 2

23

Delicious Belgium Waffles With Honey Drizzle

Preparation

1 Whisk together the eggs, honey, vanilla, water and coconut milk.

2 To finish the batter add in dry ingredients and stir well to combine.

3 Cook up in a batches in a waffle maker.

4 Drizzle on top with more honey as desired.

Ingredients


• 1/2 cup raw honey

• 1/4 cup unsweetened coconut milk, full fat

• 4 cups almond flour

• 3 Tbsp arrowroot

• 1 Tbsp baking powder

• 1 tsp of baking soda

• 3 Tbsp organic vanilla extract

• Sea salt to taste

Serves 4

Baked Eggs With Pancetta & Veggies

Preparation


2 Heat a small skillet over medium-low heat and add pancetta. Stir often to insure that the pieces do not stick to the pan or each other. Cook until crispy, about 6-7 minutes.

3 Remove pancetta, and then add garlic, onions, and mushrooms.

4 Add tomato, basil and spinach to the pan and cook, stirring, until the spinach is wilted. This will take about a 2-3 minutes.

5 In a baking dish place the mixture on the bottom.

6 Carefully break the eggs into the baking dish in a line across the dish.

7 Pour the coconut milk over the eggs and add salt and pepper.

8 Bake for 25 minutes on a rack in the center of the oven.

Ingredients

• 3 slices Pancetta, diced


• 1 garlic clove, finely chopped

• 2 green onions

• 2 baby Portobello mushrooms, sliced thin

• 1 vine ripe tomato, chopped

• 1/2 of coconut milk, full fat

• 1 bunch of fresh basil, chopped

Serves 2

25

Squash Blossom Frittata

Preparation

1 Preheat your oven to 400F.

2 Clean and chop all of the ingredients then set aside.

3 In a large bowl crack the eggs, add the coconut milk and whisk together.

4 In a oven safe pan melt the butter over medium-low heat.

5 Sauté the leek for about 4-5 minutes, sprinkle with sea salt and pepper, then add the squash and cook for another 2-3 minutes.

6 Now add your garlic, cook for a another 2 minutes. Continue stirring to avoid burning or sticking.

7 Now pour the egg mixture into the pan, and stir to evenly distribute the ingredients. Now lay your squash blossoms on top. Just let it cook until it looks about half set, so the bottom looks like an omelet but the top is still watery.

8 Put it in the oven for 10-15 minutes and bake until golden and puffed.

Ingredients

• 9 squash blossoms


• 1 Leek cleaned & chopped

• 2 Yellow squash, chopped

• 3 Tbsp coconut milk, full fat

• 1 Tbsp garlic, chopped


Serves 4

Eggs Caprese

Preparation

1 Preheat oven to 350F. Generously grease 4 ramekins with coconut oil.

2 Distribute about 2/3 of the tomatoes, mozzarella, and basil between the 4 ramekins. Crack two eggs into each ramekin, and season with sea salt and pepper. Add 1 tsp cream over the eggs in each ramekin.

3 Top with the remaining basil, tomatoes, and cheese.

4 Place on a cooking sheet and bake for about 8 minutes. Turn on the broiler, and broil for a few minutes to brown.

Ingredients


• 1 pint of grape tomatoes

• 4 ounces raw mozzarella cheese

• 6-8 basil leaves

• 4 tsp coconut cream (Get this from skimming the cream off the top of your full fat coconut milk


Serves 4

27

Gyeranjjim “Steamed Korean Eggs”

Preparation

1 Beat 2 eggs and run it through a sieve to break the egg mixture down into a smooth liquid consistency.

2 Mix the beaten eggs well with the vegetable broth, and place in a oiled ramekin.

3 Boil water in a steamer. Place the ramekin in the steamer and cover the ramekin with a folded paper towel. Cover the steamer and steam for 7 minutes.

4 Add the chopped shrimp and scallions on top of the eggs, cover and steam for additional 3 minutes until the mixture is set. Remove and serve.

Ingredients


• 2 medium wild caught shrimps, chopped

• 1 tsp chopped scallion

• 3/4 cup vegetable broth, low sodium

• 1 tsp chopped scallion


Serves 2

Eggs Havana Style

Preparation

1 In a sauté pan heat the coconut oil on medium-low heat.

2 Add all the topping ingredients and begin to sauté for 5-7 minutes.

3 In a separate sauté pan melt the butter and add the rest of the egg ingredients until eggs are scrambled.

4 Place eggs on a plate and top with the topping ingredients. Serve.

Topping Ingredients

• 1 small yellow onion, finely chopped

• 1 small green bell pepper, finely chopped

• 2 cloves garlic, finely chopped

• 1 cup tomatoes, canned



Serves 4

Egg Ingredients


• 2 Tbsp of raw grass fed butter

• 1 Tbsp chopped parsley


• Pinch of chili flakes

29

Egg Custards

Preparation


2 Fry bacon in a sauté pan on medium-low heat until crispy.

3 Sauté mushrooms in seasoned skillet until tender - about 5 minutes.

4 In a medium sized mixing bowl, whisk eggs and coconut milk until fluffy.

5 Season eggs with sea salt and pepper.

6 Crumble bacon and add to egg mixture.

7 Add mushrooms and chives and stir until all are evenly combined.

8 Pour egg mixture into four 6oz. ramekins.

9 Place ramekins on a baking sheet, and bake for 30-40 minutes.

Ingredients


• 5 pieces bacon (nitrates and nitrites), cooked and crumbled

• 1 cup mushrooms

• 2 Tbsp chives, chopped



Serves 4

Almond Flour Pancakes

Preparation

1 In a small mixing bowl, whisk two eggs.

2 Pour almond flour, sea salt, and cinnamon into a medium sized mixing bowl.

3 Add vanilla extract, and eggs to the bowl and mix well. Add water and continue to mix.

4 Heat 1 Tbsp of grass fed butter in a large non stick skillet.

5 Using 1/8 cup, scoop batter into the frying pan, leaving enough space in between pancakes to flip.

6 Let pancakes cook for 2 minutes or until bubbles form on top. Then flip, and cook for the same amount of time.

7 Cook 2 minutes on the first side, flip, and cook for a remaining 1-2 minutes. Add additional cooking fat as needed.

Ingredients

• 2 pasture raised eggs, whisked

• 1.75 cups almond powder

• 1 tsp organic vanilla extract


• 2/3 cup filtered water

• 1 Tbsp raw grass fed butter

• 1/2 tsp sea salt

Serves 4

31

Spinach Eggs

Preparation

1 Fill a large pan with water and bring to a boil. Toss in spinach and blanch for about 3 minutes, or until just wilted.

2 Remove from heat, and drain well in a colander, pressing with a slotted spoon to squeeze it as dry as possible. Chop spinach.

3 In a medium non-stick frying pan, heat the oil over medium heat. Add onion and sauté for about 5 minutes, or until soft and lightly brown. Toss in the spinach, mix well and stir-fry for 5 minutes. Season with sea salt and pepper.

4 Pour the eggs evenly over the spinach. and stir well. Cover and cook for about 7-10 minutes, or until the eggs are done.

Ingredients

• 4 pasture eggs, lightly beaten

• 1 pounds fresh spinach, thoroughly washed and drained

• 1 medium onion, peeled and finely chopped

• 1 cup plain greek yogurt, full fat

• 2 gloves peeled and crushed garlic



Serves 4

Chicken With Eggs

Preparation

1 In a medium-low frying pan, heat 2 Tbsp of oil over medium-low heat. Add the onion and sauté, stirring frequently, for about 10 minutes. Transfer the onion to a bowl and put aside.

2 Add the remaining oil and the butter to the same frying pan and heat over medium-low heat. Add the chicken pieces and fry for about 20 minutes, or until they are brown, turning them once to cook on both sides.

Ingredients

• 3 pasture raised eggs, lightly beaten

• 4 medium ripe tomatoes, finely chopped, with their juices

• 2 lbs boneless pasture raised chicken breasts

• 1 large onion, peeled and thinly sliced




Serves 4-6

33

Vanilla Pancakes

Preparation

1 In a medium sized mixing bowl, blend eggs, vanilla, water, sea salt, and baking soda with a hand mixer.

2 Pour coconut flour into mixture and continue to blend until batter is smooth.

3 In a non stick skillet, heat 1 Tbsp raw grass fed butter over medium heat.

4 Pour batter into skillet using a large soup spoon.

5 Let pancakes cook for 2 minutes or until bubbles form on top. Then flip, and cook for the same amount of time.

6 Pancakes will be ready to flip with the batter is firms up slightly.

Ingredients




• 1 Tbsp organic vanilla extract

• 1 Tbsp filtered water



Serves 4

Spicy Egg, Meatball, And Tomato Tangine

Preparation


2 To form meatballs, put the minced beef, parsley, cumin, paprika, 1 tsp sea salt and some freshly ground black pepper into a bowl and mix together thoroughly.

3 Heat 2 tbsp of the oil in a shallow Tangine or frying pan and brown the meatballs briefly on all sides. Remove with a slotted spoon to a plate and set to one side.

4 Add the onion for the sauce to the pan with the remaining Tbsp of oil and cook gently for 10 minutes. Add the remaining sauce ingredients and leave to simmer gently for 15-20 minutes. Season well with sea salt to taste.

5 Return the meatballs to the sauce and mix together. Transfer to a shallow ovenproof dish if you have prepared the sauce in a frying pan, otherwise leave the mixture in the Tangine. Make 4 slight cups in the mixture and break an egg into each one.

6 Bake in the oven for 15 minutes or until the eggs are done.

Ingredients



• Chopped parsley

Serves 4

Meatballs Ingredients

• 1 lb of grass fed ground beef

• 1 tsp cumin

• 1/2 tsp of smoked paprika

Sauce Ingredients

• 3 cups organic tomatoes

• 1 tsp ground cumin

• 1/2 tsp of smoked paprika

• 2 garlic cloves


35

Baked Eggs, Tomato, Basil, And Prosciutto

Preparation


2 Remove the tomato tops with a sharp knife. Scoop out the seeds and discard, them place the tomatoes upside-down on paper towel for about 10 minutes to drain.

3 Chop the basil smear the oil inside the tomatoes.

4 Wrap a slice of prosciutto around each tomato and secure with a toothpick.

5 Place the tomatoes on a greased baking tray or in an ovenproof fry pan and cook in the oven for 15 minutes.

6 Remove the tomatoes from the oven and carefully break an egg into each one. Bake for about 5 minutes. Place extra basil on top.

Ingredients


• 6 large organic tomatoes

• 6 slices of prosciutto

• A handful of basil leaves

• Coconut oil for cooking


Serves 6

Potato Skins

Preparation

1 Place the veggie pieces into a pot of sea salted water and boil until fork tender.

2 Once cooked, drain the water and return the veggies back to the warm pot to remove excess moisture. Place the celery root and radish into a food processor and blend until mostly smooth. Add the nutritional yeast, garlic powder, salt, pepper, and coconut milk and blend until completely smooth.


4 Add one egg to the celery root/radish mash and stir to incorporate.

5 Place one scoop full into a greased mini muffin tin.

6 Bake for 20-30 minutes or until they are golden brown and mostly firm.

Ingredients

• 1 pasture raised egg

• 2 pieces of bacon, no nitrates or nitrites

• 1 medium celery root

• 1 medium daikon radish

• 1 tsp garlic powder


• 1 cup nutritional yeast


Yields Approximately 24 Skins

37

Steak, Egg And Root Veggie Hash

Preparation

1 Melt two Tbsp of the ghee in a 12″ skillet or sauté pan over medium-low heat.

2 Add the onion and cook, stirring frequently, until soft, about 5-6 minutes. Next, add the beef and sweet potato and cook, stirring occasionally, until heated through and beginning to brown slightly.

3 Press down on the mixture with a spatula, forming a large pancake, and cook until well-browned on the bottom. Flip and cook for a minute or two more, again pressing down with the spatula. Remove from the heat and keep warm.

4 Melt the remaining Tbsp of ghee in another skillet over medium-low heat; break the eggs into the skillet and cook until the whites are set; carefully flip the eggs over, try not to break them. Cook for an additional minute.

5 Divide the hash between three dishes and top each with one over-easy egg. Season to taste with Sea salt and pepper and serve immediately.

Ingredients

• 6oz-8oz grass fed steak, sliced

• 1/2 small onion, finely diced

• 3/4 cup sweet potato, diced

• 1/2 cup diced pickled beets

• 3 Tbsp ghee, divided



Serves 3

Veggie Quiche

Preparation


2 In a large bowl, whisk the eggs and coconut milk together until thoroughly combined. Add remaining ingredients.

3 Grease a 9″ pie dish with coconut oil. Sprinkle almond meal evenly and tip the dish all around, tapping with your other hand to make sure it sticks to all sides. Dump out any excess.

4 Bake the quiche for about 40 minutes, or until cooked through in the center. Let sit for 5-7 minutes to rest.

Ingredients


• 1 cup fresh spinach, chopped

• 1 cup of broccoli florets

• 1 small sweet onion, chopped

• 1 green onion, sliced thinly

• 3 cloves garlic, minced


• 3/4 tsp baking powder

• 1 cup almond meal



Serves 4

39

Broiled Apple, Squash And Bacon Hash

Preparation

1 Preheat the oven to broil.

2 Heat a large skillet with coconut oil over a medium-low heat.

3 While the skillet is heating up, spread the diced butternut squash out evenly onto a parchment paper lined cookie sheet. Place under the broiler. Flip every few minutes. When it begins to brown take out of the oven.

4 Add the oil to the skillet and then the chopped onions, cook until they just start to caramelize then remove from the pan.

5 Cut the bacon into bite size pieces and cook in the pan.

6 Add all the ingredients together and continue to cook and stir the hash until the apples just begin to soften. Let it sit for a moment before continuing to flip/stir it around again to help brown.

7 Remove from the heat and add the coarse sea salt and cracked pepper to taste.

Ingredients

• 2 Granny Smith apples

• 1/2 of large a onion chopped

• 4-5 strips bacon (no nitrates or nitrites)

• 2 cups diced butternut squash

• 1/4 cup chopped scallions



Serves 4

Brussel Sprout Breakfast Hash

Preparation

1 Thinly slice Brussels sprouts. Set aside. In a medium-low sauté pan cook bacon until desired. Remove bacon.

2 To the bacon grease add the garlic and shallots and cook for 1 minute before adding in the Brussels sprouts. Stir in the apple cider vinegar. Sauté for 7-8 minutes until sprouts are tender.

3 Add the bacon back in, and stir to combine and cook until sprouts start to brown on the edges, another 5 minutes.

4 Create a slight well in the center of the pan. Add the butter and then crack the eggs directly in the center and cook until the eggs are cooked through as desired. Remove from heat and serve immediately.

Ingredients


• 2 ounces bacon (no nitrates or nitrites)

• 12 ounces Brussels sprouts

• 1/2 sweet onion

• 1 1/2 Tbsp apple cider vinegar




Serves 3

41

Mexican Egg Bake Hash

Preparation

1 Preheat your oven to 350F.

2 Heat up a large skillet or cast iron skillet under medium-low heat.

3 Add coconut oil and minced garlic.

4 When the garlic becomes fragrant, toss in your onions, sweet potatoes and chorizo to begin to cook down.

5 Mix ingredients and cover to help steam the sweet potatoes.

6 Let cook for about 10 minutes or until sweet potatoes are tender.

7 Add the tomatoes and spices to the mixture and stir.

8 If you are not using a cast iron skillet, pour your hash into a baking dish.

9 Press down the mixture where you want your eggs to go to create a well.

10 Crack your eggs directly on top of hash in the well you created.

11 Bake for 5-8 minutes depending how runny you want your eggs.

Ingredients

• 1lb chorizo

• 1 can diced fire roasted tomatoes

• 6-8 pasture raised eggs

• 1 yellow onion, diced

• 1 sweet potato, diced

• 2 garlic cloves, minced


• 1/2 tsp chili powder

• 1 tsp smoked paprika

• 1/2 tsp dried oregano

• Sea salt and pepper, to taste

Serves 4-5

Mini Breakfast Quiches

Preparation


2 In a large bowl, whisk the eggs and coconut milk together until thoroughly combined. Add remaining ingredients.

3 Grease a 9″ pie dish with coconut oil. Sprinkle almond meal evenly and tip the dish all around, tapping with your other hand to make sure it sticks to all sides.

4 Bake the quiche for about 40 minutes, or until cooked through in the center (we always cook a little extra so the sides are a little crisp). Add additional sea salt and pepper to taste.

Ingredients


• 1 floret broccoli, chopped

• 6 pieces of bacon (no nitrates or nitrites), chopped

• Splash of filtered water

• 3 cups of almond meal



Serves 6

43

Apple Pancake Rings

Preparation

1 In a mixing bowl, whisk together eggs, coconut oil, milk, honey, cinnamon, and sea salt. Once evenly mixed, whisk in coconut flour. Stir until evenly mixed, then let sit for 5 minutes.

2 Heat a griddle or cast iron skillet to medium-low heat and add coconut oil. Begin to prep your apples.

3 Dip apple ring and dunk it in the pancake batter and place it on the griddle. Repeat until the apple rings are all gone.

4 Once the batter has cooked firm around the edges and turned golden brown, flip once to cook the other side to golden brown.

Ingredients


• 2 medium apples, sliced thin and cored

• 1 tsp raw honey



• 1 tsp cinnamon



Serves 4

Southwestern Frittata

Preparation


2 In a large sauté pan, sauté the onions and minced jalapeño in the coconut oil over medium-low heat until the onions are translucent.

3 Add the ground beef until brown. After that begin to add the grated sweet potato and garlic.

4 Cook until the beef is completely browned and the sweet potato is soft.

5 Add the chili powder, cumin, and salsa, stir to mix all the ingredients together.

6 Transfer the meat mixture to a 11×7 glass baking dish and spread the meat mixture evenly over the bottom of the pan.

7 In a large mixing bowl, beat together the 12 eggs add pour over the meat mixture in the baking dish.

8 Make sure to cover tightly with aluminum foil and bake for 30 minutes.

9 Uncover and bake for an additional 10-15 minutes to cook the eggs through.

Ingredients

• 1 lb grass fed ground beef


• 1/4 cup yellow onion, finely diced

• 1 small Jalapeño, minced

• 1 cup sweet potato, peeled and grated



• 1 tsp ground cumin

• 1/2 cup salsa verde


Serves 4-6

45

Open-Faced Egg And Smoked Salmon Sandwich

Preparation

1 Place the coconut milk and zest in a small bowl and stir to combine.

2 Season with lemon juice, sea salt, and pepper as desired and then set aside.

3 Place the eggs in a medium bowl and beat with a fork until broken up. Mix in a pinch each of sea salt and pepper.

4 Heat a 10-inch nonstick frying pan over medium-low heat until hot, about 2 minutes.

5 Add the butter to the pan. Pour in the larger portion of the eggs, sprinkle with 1 Tbsp of the chives and 1 Tbsp of the tarragon, and let sit undisturbed until the eggs just start to set around the edges, about 1 to 2 minutes.

6 Let sit again for about 30 seconds, then repeat pushing the eggs from the edges into the center every 30 seconds until just set, for a total cooking time of about 5 minutes.

7 Add the remaining raw egg and stir until the eggs no longer look wet. Remove from the heat and season with Sea salt and pepper as needed.

8 Divide the reserved coconut milk mixture on a sliced tomato and top each with a slice of smoked salmon and then a quarter of the eggs. Garnish with rest of tarragon and chives.

Ingredients


• 4 medium slices wild caught smoked salmon at room temperature

• 1/2 medium lemon, juiced and zested



• 1 Tbsp finely chopped chives

• 1 Tbsp finely chopped tarragon

• 1 large heirloom tomato

Serves 4

Chive And Prosciutto Scramble

Preparation

1 Combine the eggs, pepper, 3 Tbsp of the chives, in a large mixing bowl and whisk until the eggs are broken up and well blended.

2 Melt the butter in a large non-stick frying pan over medium-low heat until foaming. Pour in the eggs, and let sit for 1 to 2 minutes.

3 Let sit for a few minutes before slowly moving the eggs from the outside to the center to cook evenly. Add sea salt and pepper to taste.

4 Continue cooking, until eggs are done.

5 Place two slices of the prosciutto on a plate, just overlapping each other lengthwise. Place a quarter of the eggs crosswise toward one end of the prosciutto pieces. Wrap the loose end of the prosciutto over top of the eggs top with a sprinkling of the remaining Tbsp of chives. Repeat with remaining prosciutto slices, eggs, and chives.

Ingredients


• 8 slices prosciutto

• 1/4 cup finely chopped chives

• 1/4 cup whole raw milk or filtered water



Serves 4-6

47

Root Vegetable Hash With Poached Egg

Vegetable Preparation

1 Preheat oven to roast at 400F.

2 Clean root vegetables, and chop into bite sized pieces (1/2”). Toss coconut oil and vegetables in a baking sheet.

3 Season with salt, pepper, and minced rosemary.

4 Roast for 20 minutes, then add minced garlic, stir, and roast for an additional 10 minutes.

Ingredients


• 1 large beet, chopped

• 3 small turnips, chopped

• 1 sweet onion, chopped


• 1 cup filtered water

• 1 stem of fresh rosemary, minced


Serves 4

Poached Egg Preparation

1 Crack egg into a non stick frying pan with one tsp coconut oil.

2 Cook egg on medium-low heat for 1 minute.

3 Pour 1/4 cup water into the frying pan and cover with lid.

4 Steam the egg until it is fully cooked (the yolk of the egg should have a hint of pink on the top, and none of the white should be translucent).

5 Place hash on a platter and serve with the poached egg on top.

Apple Fritters

Preparation

1 Shred the apples with a hand grater. A food processor will only give you applesauce so avoid that. Once done pat dry.

2 Combine apples with all other ingredients and mix well.

3 Heat coconut oil over medium-low heat in a heavy-bottomed skillet.

4 Add the batter by large spoonfuls to the oil. Fry for 4-5 minutes, then flip and cook for 4-5 more.

5 Serve with honey drizzle.

Ingredients

• 4 green apples



• 1/4 cup shredded coconut


• 1 tsp cinnamon

• Pinch of nutmeg


Serves 2-4

49

Eggs In A Ham Blanket

Preparation

1 Sauté the veggies in a small bit of coconut oil over medium-low heat.

2 In a small bowl, whisk the eggs and poor over the veggie mix.

3 Mix the scramble until cooked through. Take the eggs out of the pan.

4 Roll the ham around the eggs and place back onto the skillet. Next sauté for a few seconds each side until the ham is slightly brown.

Ingredients

• Sliced ham (no nitrates or nitrites)


• 1/2 cup chopped veggies (spinach, black olives, bell pepper, tomato)



Serves 2

Skinny Breakfast Burritos

Preparation

1 Cook meat in cast-iron skillet on medium-low.

2 Slice and pit an avocado and mash in a bowl. Add a splash of lime juice and a pinch of sea salt and pepper. Mix well with a fork.

3 Heat coconut oil in a well-seasoned 10″ cast iron pan. Beat 2 eggs and cook on very low heat until cooked through. Remove to plate and repeat with the other 2 eggs.

4 Place eggs on top of 2 slices of Bibb lettuce overlapping. Top with guacamole mixture and wrap.

Ingredients

• 1/2 pound grass-fed ground beef

• 4 pasture raised eggs, divided

• 1 ripe avocado

• Juice from 1/2 lime, or to taste

• 1 Tbsp cilantro, chopped

• 8 pieces of Bibb Lettuce



Serves 2

51

Apple, Sweet Potato, Sausage Patties

Preparation

1 Add your pork sausage and seasonings to a large bowl and mix thoroughly to combine.

2 Using a food processor, blend the sweet potato and apples. Add the mixture to your pork and seasonings and mix well.

3 Heat up a large skillet with coconut oil under medium-low heat.

4 Now form 4 patties of your mixture and add the patties directly to your oiled pan. Cook at both sides for about 8 minutes depending on thickness.

Ingredients

• 1/2 lb pasture raised pork sausage

• 1 sweet potato

• 1 apple, cored

• 1/2 tsp oregano

• 1/4 tsp rosemary




Yields 4 Patties

California Chorizo Breakfast Burrito

Preparation

1 Mix together all of the sausage ingredients in a bowl.

2 Brown sausage mixture in 1 Tbsp coconut oil over medium-low heat then remove.

3 In the same pan you used for the sausage, sauté the peppers, onions, and spinach. Once cooked add the eggs and cook.

4 Layer the vegetable/egg mixture, top with salsa and sausage and place on Bibb lettuce that is overlapped. Roll into a burrito.

Chorizo Ingredients

• 1/2 pound dark meat ground turkey

• 1 clove garlic, minced


• 1/4 tsp paprika

• 1/4 tsp cumin

• 2 Tbsp raw apple cider vinegar


• 6 leaves of Bibb lettuce

Serves 2

Burrito Ingredients

• 2 Tbsp red peppers, chopped

• 1/2 cup baby spinach


• 2 Tbsp of Paleo salsa (Recipe in Condiments book)

• 1/2 avocado, pitted

• 2 Tbsp raw apple cider vinegar


53

Cinnamon Raisin Bread

Preparation


2 In a medium bowl combine coconut flour, sea salt, baking soda and cinnamon.

3 In a large bowl blend eggs, coconut oil and honey.

4 Blend dry ingredients into the egg mixture, then fold in raisins and almonds.

5 Pour batter into a greased, standard-sized loaf pan.

6 Bake at 350F for 45 minutes. Allow to cool before removing from pan and slicing.

Ingredients

• ½ cup coconut flour



• 3/4 cup raisins

• ½ cup raw almonds, chopped

• ½ cup melted coconut oil



• 1 tsp cinnamon

• 1 tsp sea salt

Serves 4

Dehydrated Nutty Bars

Preparation

1 Soak all of the nuts in enough water to cover them and mix in 1 tsp of sea salt. Soak overnight. In a separate bowl, soak the sunflower seeds overnight. Once done drain and let dry.

2 Place all of the nuts and half of the sunflower seeds in the bowl of a food processor. Grind them until they resemble the size of oats.

3 Add in the egg white, coconut oil, cinnamon, honey, vanilla, sea salt and pulse until combined well.

4 Next, add last half of the sunflower seeds and pulse once or twice, until they are roughly chopped and mixed into the nut mixture.

5 Remove the blade, then mix in the shredded coconut with a spoon. Turn the mixture out onto 3 parchment covered dehydrator trays. Spread it evenly into a thin layer.

6 Dehydrate on 120 degrees for 24 hours, turning twice. The granola may feel a little sticky and wet when you first remove it, but will crisp up after cooling.

Ingredients

• 1 cup raw almonds

• 1 cup raw walnuts

• 1/2 cup raw hazelnuts

• 1/2 cup raw pecans

• 1/4 cup raw sunflower seeds

• 1 pasture raised egg white

• 1 Tbsp cinnamon

• 1-1/2 Tbsp vanilla


• 1/2 cup shredded coconut, unsweetened

• 1 tsp sea salt for soaking + a pinch for taste

Yields 4 Cups

55

Apple-Spiced Coffee Cake

Preparation


2 Place a round piece of parchment paper at the bottom of a round cake pan, then lightly oil all sides with a little coconut oil. Toss together the apples and lemon juice. Set aside.

3 Mix the flour, baking soda, and sea salt in a medium sized bowl. Mix the coconut oil, eggs, honey, and vanilla in another small bowl, then incorporate the wet into the dry ingredients.

4 Fold in the apple mixture to create a thick batter, then spoon the batter into the prepared pan. Spread out evenly.

5 Mix the cinnamon swirl ingredients in a small bowl, then drizzle around the cake.

6 Bake for 20-25 minutes, or until toothpick comes out clean.

7 Cool on a wire rack, then use a knife to loosen the sides from the pan. Invert the cake onto the rack and peel off the parchment paper. Flip to let other side cool.

8 Mix together all of your glaze ingredients in a blender or small food processor and drizzle over the cake.

Cake Ingredients

• 3 large pasture raised eggs, room temperature

• 1/2 pound gala apples, peeled/cored/chopped


• 1 Tbsp lemon juice

• 2 1/2 cups almond flour


• 1/2 tsp ground cinnamon

• 1/2 tsp vanilla

• 1/4 cup coconut oil

Serves 6

Cinnamon-Swirl Ingredients

• 1 Tbsp cinnamon


• 1-1/2 Tbsp coconut oil, melted

Honey-Glaze Ingredients

• 1/2 Tbsp unfiltered apple juice


• 2 Tbsp coconut cream, (get this by skimming the top of full fat coconut milk)


Stuffed Crepes

Preparation

1 In a large bowl combine the ingredients for the crepes and whisk well.

2 Heat coconut oil in a non-stick 8″ sauté pan over medium-low heat.

3 Using a small ladle pour in pan. Hold the handle and swirl the mixture around the pan until it is a thin even layer.

4 Cook until the edges are dry and brown. Flip carefully and brown on the other side (about 3 minutes each side).

5 Put on a platter and into a low heat oven to keep warm as you continue with other crepes.

6 In a large bowl whisk eggs, add sea salt and pepper.

7 Head a large sauté pan and add a little coconut oil. Over medium heat add the crepe stuffing eggs and cook until done.

8 To assemble first add meat on one half of the crepe, add some of the egg mixture then roll by tucking in the sides then rolling.

Crepe Batter Ingredients





• 1 tsp organic vanilla extract

• 1 tsp of raw honey

• 2 Tbsp coconut oil, melted


Serves 4

Crepe Stuffing Ingredients


• 6 bacon (no nitrates or nitrites)



57

Baked Cinnamon-Apple French Toast

Preparation

1 Combine raw honey, cinnamon, flour, coconut milk, eggs, and melted butter in a large bowl.

2 Toss apple slices in mixture to coat.

3 Sauté apple slices and mixture in a pan on medium-low heat in coconut oil.

4 Cook on each side for 4-5 minutes then flip. Remove and continue with next apple slice.

Ingredients

• 3-4 apples (peeled, cored and thinly sliced)

• 6 pasture raised eggs, lightly beaten

• 1 1/2 cups coconut milk, full fat


• 2 tsp cinnamon

• 2 cups coconut flour

• 1/2 cup butter, melted


Serves 4

Perfect Scrambled Eggs

Preparation

1 Melt butter in a sauté pan on medium-low heat.

2 In a mixing bowl whisk together the eggs, salt and pepper.

3 Place over the butter in the sauté pan and with a spatula scrape the pan letting the eggs sit for about a minute each time to cook.

4 Cook until desired consistency.

Ingredients




Serves 2

59

Simple Chilaquiles

Preparation


2 Place oil in a heavy bottom skillet over medium-low heat.

3 Sauté onion for 3-5 minutes then add the garlic for another 3 minutes.

4 Stir in green chilis and continue to sauté for 5 minutes. Add salsa, broth, salt, pepper, and stir together well.

5 Crack eggs atop the mixture, place in oven and bake for 12 to 15 minute or until all liquid has been absorbed and eggs have set.

6 Top with raw cheddar cheese and hot sauce (if using) and serve immediately.

Ingredients


• 1/2 sweet onion, diced

• 1 (4 ounce) can diced green chilis, drained

• 2 1/2 cups prepared salsa

• 1 1/2 cup low-sodium chicken broth




• (optional) raw grass fed cheddar cheese

• (optional) hot sauce

Serves 3-4

Broccoli And Italian Sausage Egg Muffins

Preparation


2 In a large sauté pan, over medium-low heat, brown Italian Sausage for about 8-10 minutes, or until the sausage is no longer pink. Remove from heat and cook the broccoli in the sausage fat.

3 Whisk together eggs, coconut milk, oil and baking powder. Season with sea salt and pepper.

4 Grease a 12-cupcake pan with oil. Spoon out the sausage and broccoli mixture evenly into each cupcake.

5 Ladle the egg mixture over sausage and broccoli.

6 Top with nutritional yeast if using.

7 Bake for 15-20 minutes.

Ingredients

• 1 lb Italian sausage, no nitrates or nitrites

• 1 cup broccoli florets




• 1/2 tsp baking powder

• Sea salt & pepper to taste

• (optional) 2 Tbsp of nutritional yeast

Serves 4

61

Avocado Baked Eggs

Preparation


2 Slice avocado in half and remove the pit.

3 Take a pan out, put half of the avocado in the pan and crack egg inside the well of the avocado.

4 Place in oven and cook until your eggs are done to consistency you desire.

Ingredients


• 2 avocados


Serves 4

Eggs In Spinach Nests

Preparation

1 Heat a non-stick skillet on medium-low and add the coconut oil.

2 Add the onion and garlic and cook until just softened. Add the spinach, stir to coat with fat. Let cook, stirring often/

3 Season the spinach with salt and pepper.

4 With a spatula, arrange the spinach into 4 donut shapes, with the centers left open clear to the bottom of the skillet.

5 Drop in an 1 egg into the center of each spinach donut. While the egg cooks, drizzle a little cream over the spinach, use a spatula to press inward to compact a bit.

6 Cover the skillet so the egg will cook evenly from both sides.

7 Gently slip the egg onto a plate for serving.

Ingredients


• 1/2 sweet onion, chopped


• 1 bag of frozen organic spinach


Serves 4

63

paleo eggs and breakfast - amazon s3 · cranberry-nutty breakfast bars preparation 1 preheat oven...

Documents