I think that setting myself up with a GOOD breakfast DID it for me .... and reminds me that THIS is NOT a "DIET.."
I've came across quite a few amazing recipes along the way... either some that I've found in the Whole30 book, the Whole30 cookbook, online, or some I've just simply created on my own.. I LOVE how versatile some of these recipes can be.. and how flavorful everything is!
Here are some of my favorite breakfast recipes:
Breakfast:
Tex-Mex Chicken Frittata Muffins
from Michelle Tam of Non Non Paleo - Whole30 CookbookServes 4
Prep:5 minutes - Cook:20 minutes - Total:25 minutes
Ingredients:
- 1 cup diced chicken - cook up 1/2 lb. boneless, skinless thighs
- 1 cup packed baby spinach, finely chopped
- 1/4 cup Whole30 approved salsa
- 8 large eggs
- 1 1/2 Tbsp. coconut flour
- 1 Tbsp. chili powder
- 3/4 tsp salt
- coconut oil or ghee, melted to grease pan
Directions:
- Pre-heat oven to 375, line or grease a 12-cup muffin pan.
- Combine the chicken, chicken, spinach, and salsa in a medium bowl- mix well, and divide among prepared pan (about 2 Tbsp in each)
- In large bowl, whisk together the eggs, coconut flour, chili flour, and salt. Make sure there aren't any clumps in the batter. Pour evenly among the muffins cups- leaving 1/4 inch of space at the top of each.
- Bake the muffins for 20 minutes, rotating the pan 1/2 way through. Bake until the tops bring back to the touch, or until a toothpick comes out clean when interested.
- Cool the muffins in the pan on for 5 minutes before removing.
- Store for 4-5 days in the refrigerator in a sealed container.
Sweet Potato Veggie Frittata Muffins
-Personal Recipe-Serves 4
Prep:10 minutes - Cook:20 minutes - Total:30 minutes
Ingredients:
- 1 medium sweet potato, shredded
- 1 cup veggies, like peppers and zucchini
- 12 large eggs
- 1 Tbps. Primal Palate Breakfast blend, or like spice
- salt and pepper to taste
- coconut oil or ghee, melted to grease pan
Directions:
- Pre-heat oven to 375, line or grease a 12-cup muffin pan.
- Shred the sweet potato, and line muffin tins with it-- bake for 5 minutes with just potato
- Remove from over, and add veggies.
- In large bowl, whisk together the eggs, coconut flour, spices and salt. Make sure there aren't any clumps in the batter. Pour evenly among the muffins cups- leaving 1/4 inch of space at the top of each.
- Bake the muffins for 20 minutes, rotating the pan 1/2 way through. Bake until the tops bring back to the touch, or until a toothpick comes out clean when interested.
- Cool the muffins in the pan on for 5 minutes before removing.
- Store for 4-5 days in the refrigerator in a sealed container.
Sweet Potato Stacks
Serves 2
Prep: 5-10 minutes - Cook: 20 minutes - Total: 25 minutes
Ingredients:
- 2 Tbsp. EVOO (more might be needed or potatoes as they're cooking)
- 1 THICK & ROUND medium potato, peeled, and cut into eight 1/2 inch rounds
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 2 tsp. white vinegar
- 4 large eggs
- 1 glove garlic, minced
- 4 cups baby spinach
- 4 slices Whole30 compliment bacon, cooked until crisp or 2 sausage links, cooked and sliced lengthwise
- Whole30 compliment hot sauce
- Heat 1 Tbsp. olive oil in a large skillet over medium-high heat. Add the sweet potatoes, and cook until fork tender, and browned; about 5 minutes on each side. Remove sweet potatoes a sprinkle with salt and pepper.
- Meanwhile, fill a wide saucepan or deep skillet with 3 inches of water, add the vinegar, and bring to a boil. Crack each egg in a separate small bowl, and gently slide each egg into the boil water. Remove the pan from the heat after 1 minute, and let sit for 3 minutes, covered, for a soft yolk, and 5 minutes for a hard yolk. Remove the cooked eggs and transfer to a plate lined with paper towels to drain.
- Heat the remaining olive oil in a large skillet over medium-high heat. Add the garlic, and cook until fragrant. Add in the spinach, and cook until it begins to wilt. Stir in salt and pepper.
- Get two plates...On each plate, top each sweet potato with spinach, bacon or sausage, and an egg. Serve with drizzled hot sauce.
Vanilla Cinnamon Latte
-Personal Recipe-
Ingredients:
- 8 oz canned organic coconut milk (I used regular & the topping)
- 8 oz brewed coffee (I used a Green Mountain K-cup)
- 1 Tbsp. Powdered Espresso
- 1 Tbsp. extra virgin coconut oil
- 1/2 tsp. vanilla beans (powder might work..)
- Dash or two of cinnamon to taste
Directions:
1. Heat coconut milk over medium-high heat in small sauce pan,
2. Brew K-cup over the Tbsp. of espresso and coconut oil into a large mug.
3. Add coconut milk, and coffee mixture into blender with vanilla beans and cinnamon.
4. Blend until frothy.
5. Top with cinnamon if desired.
**Check back for some more awesome breakfast recipes and ideas soon!**
**Check back for some more awesome breakfast recipes and ideas soon!**
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