Sunday, February 12, 2017

Whole30 Breakfast Recipes!

I didn't check in last week--- BUT I'm on day 28/30 of WHOLE30!! I can't even believe it myself!!  I feel AMAZING.. I haven't cheated AT ALL!!  AND.. I've been surrounded by all sorts of temptation.. which is even more surprising to me... I'm talking... like GOURMET donuts, cookies, brownies, subs, homemade meatballs, pizza, ice cream, just EVERYTHING... Even some real-simple-things that I simply couldn't have.. like spaghetti squash that I had to grab before the butter when on it!!  THIS can be SO tricky!! BUT... I did it! :)

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:

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Tex-Mex Chicken Frittata Muffins

from Michelle Tam of Non Non Paleo - Whole30 Cookbook

Serves 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:
  1. Pre-heat oven to 375, line or grease a 12-cup muffin pan.
  2. Combine the chicken, chicken, spinach, and salsa in a medium bowl- mix well, and divide   among prepared pan (about 2 Tbsp in each)
  3. 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.
  4. 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.
  5. Cool the muffins in the pan on for 5 minutes before removing.  
  6. Store for 4-5 days in the refrigerator in a sealed container. 

Sweet Potato Veggie Frittata Muffins

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 -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:
  1. Pre-heat oven to 375, line or  grease a 12-cup muffin pan.
  2. Shred the sweet potato, and line muffin tins with it-- bake for 5 minutes with just potato
  3. Remove from over, and add veggies.
  4. 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.
  5. 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.
  6. Cool the muffins in the pan on for 5 minutes before removing.  
  7. Store for 4-5 days in the refrigerator in a sealed container. 

Sweet Potato Stacks

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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
Directions:
  1. 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.
  2. 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.
  3. 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.
  4. Get two plates...On each plate, top each sweet potato with spinach, bacon or sausage, and an egg.  Serve with drizzled hot sauce. 
*Extra sweet potato rounds may be stored for up to 3 days in an air tight container in the refrigerator.

Vanilla Cinnamon Latte

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 -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!**

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