Breakfast

I’ve been getting fancier with my breakfasts. Mostly because I’ve been getting bored with dippy/scrambled eggs. What I like about this recipe is that it’s actually easier than scrambled eggs (which you have to cook low and slow to actually make the taste good, rubbery eggs are gross). I quickly chopped some mushrooms and arugula, sautéed them, poured in the eggs, topped with goat cheese and baked. I didn’t have to keep my eye on it or stand by the stove to make sure the eggs didn’t overcook. Just throw this sucker in the oven and let it to its thing. And it tastes awesome. Not to mention that between the mushrooms and arugula, this dish is packed with antioxidants. Plus eggs are amazing for you.   MUSHROOM, ARUGULA & GOAT CHEESE FRITTATA Just throw this sucker in the oven and let it to its thing. And it tastes awesome.…

I can’t believe I’m about to say this, but I’m kind of tired of dippy eggs. Dippy eggs are fried eggs but the yolk is still soft so you can dip bacon it in. It’s been my favorite breakfast food since I was a kid. Don’t get me wrong, it’s delicious. But I’m just over having dippy eggs every morning. Which is how this Mexican beauty was born.   Mexican flavors are some of my favorite. They’re fresh and full and awesome. Spicy from the jalapeño, creamy from the pepper jack and avocado, delicious from the onion and bacon.   It all just works out really well together. Plus, this stovetop Mexican frittata is a healthy and paleo option (if you’re strict paleo, just omit the cheese).   The best part is, you can make a bunch to have each morning. This was just for me, but if you have…

I often get asked what I eat for breakfast or if I have any advice on diversifying someone’s breakfast menu. The truth is, I almost always eat eggs for breakfast. I tried yogurt and berries recently but it didn’t fill me up (though it might fill you up). I find that people usually think fruit, nuts or a low-fat smoothie is an acceptable breakfast option. WRONG. You want breakfast to be full of fat and protein to keep you full and keep your energy up. And if you workout in the mornings or have a strenuous job, you should probably incorporate some healthy carbs into your breakfast equation. So here are some breakfast ideas, some of which were gifted to me from my amazing Facebook community (they’re the best). There are also several egg-free options, though I will never understand how anyone who isn’t allergic to eggs would ever give…

This paleo pizza crust with tapioca flour is the perfect canvas for all your favorite toppings. Try my version – a paleo breakfast pizza with pesto, prosciutto, and eggs. This delicious Paleo Breakfast Pizza comes with the best-ever gluten-free paleo pizza crust! Who doesn’t love a breakfast pizza? I guess I don’t if we’re talking typical pizza. I tend to avoid getting gluten hangovers before lunch. But this breakfast pizza is made from tapioca flour, which is a 100% safe starch! It’s easily digestible and provides good carbs to help keep you full. I don’t know about you, but I definitely feel fuller when my meal includes some carb action. Why tapioca flour is the best choice for making paleo pizza crust: Tapioca is a type of starch extract that’s derived from a vegetable called cassava root. Added in the right quantity, tapioca flour can add so much structure to baked…

I am a huge believer in intuitive eating. I eat when I’m hungry and stop when I’m not. I don’t force myself to eat if I’m not hungry. It’s so important to listed to what your body is telling you. Because of this I normally practice intermittent fasting. Simply put, I fast for about 16 hours, from dinner until lunch the next day. I’m rarely hungry for breakfast so I don’t force myself to eat it. But lately I’ve been starving by 10AM. I’ll be going about my day and then realize I really want some food, and I don’t have food, and I’m not going to buy some sketchy food at a random sidewalk shop so I wait to eat the lunch that I’ve packed for myself. I was thinking about easy breakfast recipe I could take on the go and eat quickly when I want. What are some…

Recently Scott and I had our friends Nick and Tasha over for dinner. I made a stupid amount of mashed potatoes because mashed potatoes are delicious and I knew they’d get eaten as a side dish for dinners later in the week (which makes my life a lot easier). I highly recommend making a lot of food at once and storing a portion of it in your refrigerator until you need it. But don’t make too much, like I did. I made a massive amount of mashed taters, to the point where we already had them like, three times as a side dish and I was sick of them. So I turned them into tater pancakes. And they were good. Paleo Primal Potato Pancakes These easy paleo potato pancakes are the perfect recipe for using up leftover mashed potatoes. 3 cups mashed potatoes (sweet potatoes or turnips)2 eggs2 tbsp expeller…