Easy Paleo Pancakes by Primal Gourmet

These Easy Paleo Pancakes by Primal Gourmet are so good that I’ve made them twice this week! I had them for breakfast one morning and then had them for dinner another night. You can eat pancakes any time of day in my opinion! For these, all you need is 4 ingredients: 1 (mashed) banana, 1 egg, 2 T of tapioca flour, and a dash of vanilla. That’s it! I love to add blueberries and/or dark chocolate chunks and serve with a side of bacon and organic maple syrup with a glass of almond milk :) For the complete recipe click here.

Salmon Cake Eggs Benedict (Paleo & Whole30)

Have some free time this morning for a delectable homemade brunch? Try these Paleo Salmon Cake Eggs Benedict! This one takes some time and effort to create, so it’s a perfect weekend treat for yourself (and someone special?). All it’s missing are some mimosas…

Salmon Cakes (makes four patties, serves 2):

1 6oz can wild salmon (I used @wildplanetfoods wild sockeye salmon)

1 egg

1 T coconut flour

1 celery rib, diced

1 T fresh dill

1 T green onion, diced

1 T lemon juice

1/8 tsp salt

1/8 tsp pepper

2 T coconut oil

For Hollandaise sauce (serves 2):

2 egg yolks

2 T ghee or grass-fed butter

2 T homemade mayo

Big squeeze of lemon juice

Pinch of cayenne

Dash of salt

For the poached eggs (serves 2):

2 eggs

Fresh dill for garnish

Instructions: 

1. Place hollandaise ingredients in a bowl and set aside. *Make sure this bowl fits on top of your poached egg pot (bowl will be placed on top of this pot to heat hollandaise sauce later)

2. Mix all salmon cake ingredients (except for coconut oil) in a large bowl. Form four patties from the mixture.

3. Heat coconut oil on large skillet on medium heat and let patties cook for 5-7 minutes on each side. *To make my patties perfectly round and to ensure they didn’t fall apart, I used the rings from mason jar lids as a mold to place my patties in. Just make sure you spray them with non stick spray so patties don’t get stuck in them.

4. While patties cook, make your poached eggs. Fill a small pot with a couple inches of water and place on medium heat. Crack the first egg into a small bowl or large measuring cup. When water reaches a light simmer, gently lower egg into the water using the bowl/cup to assist you. Repeat with the second egg. Set a timer for four minutes.

5. When timer goes off, remove eggs with a large spoon and place them on salmon patties. Remove any excess egg white, and pat dry if desired. *Leave the poached egg pot with water over heat for hollandaise sauce.

6. Turn heat to medium high and warm the bowl with hollandaise sauce ingredients in it by placing the bowl on top of the pot with the poached egg water and whisk until sauce thickens and is warm. Pour sauce over poached eggs and garnish with fresh dill and a pinch of cayenne pepper, if desired.

Egg Casserole

This paleo breakfast casserole from Paleo Running Momma ticks off so many boxes, it’s perfect for almost any occasion! It is dairy and gluten free, fast and easy, hearty and nutritious and most importantly...DELICIOUS! Perfect for a brunch, breakfast for dinner or for meal prepping and eating throughout the week! I customized mine by using spiralized sweet potato and roasted broccoli (I tossed 1 spiralized sweet potato and about 1-2 cups broccoli florets with olive oil and roasted them in my casserole dish for about 15 minutes), along with the caramelized onions (never skip this!) and bacon and everyone loved it!

Peanut Butter Oats

Woke up this morning wanting something different than my usual scrambled eggs and avocado slices. I had bananas and oats, and I decided to add a little peanut butter for the most perfect, creamy, healthy, and filling breakfast.

For oatmeal:
1 cup unsweetened nut milk
1/2 cup oats of your choice (I used Bob’s Red Mill old fashioned rolled oats)
1 T organic maple syrup
1/4 tsp cinnamon 
1/8 tsp vanilla extract
1 tsp chia seeds

For topping:
1/2 tsp coconut oil (melted) and 1 T peanut butter mixed together
One banana, sliced

Instructions: Add milk to small pot and bring to a boil. Add oats, and lower heat to medium-low. Cook until milk has mostly absorbed (about 10 minutes), stirring occasionally. Take off heat and add other ingredients and stir thoroughly. Add toppings and enjoy!

*You could also put oatmeal ingredients in a covered mason jar and let sit in your fridge overnight and add toppings in the morning to save time. Also, Bob’s Red Mill also comes in #glutenfree varieties!

Easy Egg Cups: Jalapeño Popper, Veggie, & Prosciutto

These Egg Cups are so easy, and can be stored in the fridge for a quick weekday breakfast! I made three different varieties: Jalapeño popper, veggie, and prosciutto!

First, preheat oven to 400 and then make the base: combine 10 eggs, and salt & pepper in a large bowl. Then, spray your muffin tin with nonstick spray. Add veggies, protein, and toppings of your choice into each tin and then top with egg mixture, filling up 2/3 full.

-Jalapeño popper: jalapeños (chopped), shredded cheddar cheese, & cooked bacon pieces
-Veggie: Tomato & spinach
-Prosciutto: Lay a slice of prosciutto along the bottom and sides of muffin tin, then pour egg mixture on top

Bake for 12-15 minutes, store in fridge, and reheat in the morning for a quick and easy breakfast! They’re great for weekday mornings when you need to hurry but don’t want to miss breakfast, and even kids and picky eaters will like ‘em. You can be as creative as you want with toppings, or just use whatever you had in the fridge like I did!

Harissa-Honey Carrot Spirals

 “All happiness depends on a leisurely breakfast.” ~John Gunther

These carrot spirals are great to have on hand to create something a little different for breakfast. I get them from the frozen section at Trader Joes and compared to the frozen zucchini noodles (way too watery when cooked), they are definitely a product I will buy again and again. They hold their texture and don’t give off excess moisture, and if you are a carrot lover like me, they taste great! I added a simple sauce combination of harissa (also from tjs) and honey that pairs perfectly with the carrots, and is completely customizable to the level of spice you desire.

To make:

Follow directions on box for carrot spirals (basically remove from freezer, empty package into hot skillet and cook until heated through). While those were cooking I grabbed the harissa and honey, and mixed together about a 1T to almost 1T ratio (this will all depend on your spice preference). Once the carrot spirals were heated through, I added the harissa and honey mixture and stirred though. Then I made a little well, added a small spoonful of ghee and cracked in an egg, covered the skillet and cooked until done. This was a full meal for me, but more eggs can be added to stretch this dish. A simple, delicious dish that would work for breakfast, lunch or dinner in 10 minutes.

Paleo Blueberry Banana Bread

I love when I find food bloggers who captivate me with every single post. @paleorunningmomma is one of those people. She just gets me. When I saw this Paleo Blueberry Banana Bread of hers, I went straight to the kitchen and started bakin’. Soon, the room was filled with an aroma so sweet that my husband snuck out of his office and into the kitchen to ask me, “What smells so good?”

My morning routine has been a slice of this “bread” with a cup of coffee before my run. It gives me the energy I need to have a good workout without weighing me down. Please, please try it!

Ingredients:

* 2 small overripe bananas

* 3 large eggs

* 1/4 cup full fat coconut Milk canned, blended prior to adding to the batter

* 1/2 tsp pure vanilla extract

* 2 tbsp pure maple syrup

* 1/2 cup + 2 Tbsp organic coconut flour

* 3 tbsp tapioca flour

* 1/2 tsp baking soda

* 1/2 tsp baking powder

* 1/8 tsp fine grain sea salt

* 2/3-3/4 cup fresh blueberries

Directions:

1. Preheat oven to 350. Line an 8 x 4"* loaf pan w/ parchment paper or use nonstick spray.

2. Mash bananas well & whisk with the eggs, coconut milk, vanilla, and maple syrup.

3. In another bowl, combine the coconut flour, tapioca, baking soda and powder, & salt.

4. Slowly stir the dry ingredients into the wet until fully combined.

5. Fold in the blueberries. Transfer mixture into loaf pan & spread out evenly.

6. Bake in oven for 55-60 minutes, until golden brown and a toothpick inserted near the center comes out clean.

7. Remove from oven and allow to cool in pan for 10 minutes until transferring to a wire rack to cool completely. Wait about an hour before slicing.

Paleo Lemon Blueberry Pancakes

These Paleo Lemon Blueberry Pancakes with Blueberry Sauce are delicious any day of the week! I made them this weekend, but they’d make a fun weekday dinner if you ask me.

Thank you @everylastbite_ for this amazing recipe!
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Ingredients (makes 5 pancakes):
•2 eggs
•1 tbsp honey (or maple syrup)
•1 tsp vanilla extract
•1 1/2 tsp lemon zest
•2 tbsp coconut flour
•1/3 cup almond flour (I used @bobsredmill)
•1 1/2 tbsp lemon juice
•1/2 tsp baking soda
•1/4 cup almond milk
•1 tbsp butter or coconut oil (I used ghee)
•1/2 cup blueberries
Directions:
1. In a bowl whisk together the eggs, honey, vanilla extract and lemon zest. Add in the coconut flour and whisk it until there are no clumps left in the flour. 
2. Next add in the almond flour, lemon juice, baking soda and almond flour. Stir until smooth. 
3. Heat the butter or coconut oil in a non stick skillet. Pour spoonfuls of the batter onto the skillet (I usually do approx 2 tbsp per pancake). Place blueberries into each pancake and let cook for approximately 4 minutes until the edges become slightly crisp. Flip and continue to cook for another 3 to 4 minute until golden.
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Carmen from Every Last Bite says to top with maple syrup and blueberries (yum) but I was feeling extra fancy, so I put the blueberries, syrup, and a little bit of water in a medium saucepan, brought to a boil, turned down to low and let simmer for 10 minutes to make a mouthwatering sauce. 🤤

Easy Overnight Oats

I have never tried overnight oatmeal. I feel like that’s saying I’ve never watched Netflix (everyone watches Netflix, right?). I know, I’m shocked. I love oatmeal, so why haven’t I tried making my own? I’m not sure why it’s taken me so long, but I’m so glad I’ve finally joined the overnight oat club (‘cause that’s definitely a thing 😂).

I was not disappointed in the least. It took less than FIVE MINUTES (sorry for the all caps, but I feel like that part’s important) to put together, and I had an instant breakfast in the morning. If you’re one of those people who tends to rush out the door every morning, try prepping these oats the night before so you don’t miss the “most important meal of the day.”

I stumbled upon Davida’s, @thehealthymaven , “5 Healthy Overnight Oat Jars” post and used her “Basic Overnight Oats” recipe + some vanilla extract + fresh fruit in the morning, but I can’t wait to try her other overnight variations soon!

Ingredients (serves 1):

• 1/2 cup Bob’s Red Mill rolled oats (gluten free or organic regular)
• 3/4-1 cup unsweetened nut milk (depending on how thick you want your oatmeal)
• 1 tsp chia seeds
• 1 tbsp maple syrup

I also added 1/8 tsp vanilla just for fun. Mix ingredients together and let sit overnight in an airtight jar/container for at least eight hours. I topped mine with fresh fruit in the morning and ate it cold (you can eat it hot, too). It was delicious, and I’m making another batch as soon as possible!

Sweet Potato Toast with Smoked Salmon & Poached Eggs

“Why don’t they call Sweet Potato Toast ‘Sweet Potatoast’?” -My Husband

This might be our hundredth post about sweet potato toast… but I just can’t help it! I am obsessed. I am also obsessed with saying, “I am obsessed” even though it’s probably more annoying of a phrase than “on fleek” or whatever those crazy millennials are saying nowadays (oh wait, I’m one of those millennials).
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Anyway, let’s talk about sweet potato toast. Again. It’s so wonderful and easy and healthy and there are endless toppings to choose from. It’s everything. (That’s another millennial phrase, isn’t it? Well, sorry not sorry. OK, someone stop me please.)
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Today I went with smoked salmon and poached eggs. I buy the pre-sliced sweet potatoes at Earth Fare (which saves so much time) bake them for 20 minutes at 400°, flipping them over halfway through. Then, I store them in the fridge for the week and plop them in for one round in the toaster when I want one.
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For the poached eggs, I bring some water to a boil, then turn it down to a low boil, crack the egg into a measuring cup, give the water a little swirl, and then carefully lower the egg into the water, and let cook for 3-4 minutes. I place them on a paper towel and pat them dry before placing on the toast. This method has worked for me… what’s yours? Also, if you make any sweet potato toast this weekend, tag us and show us what toppings you went for!

Sweet Potato Breakfast Stacks

“But first, brunch.”
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These Sweet Potato Breakfast Stacks by @thewholesmiths were so simple and fun to put together. Plus, they are paleo and whole30 compliant, and you could easily make them vegetarian! I sadly didn’t have any lemon to make her 1 minute hollandaise sauce, but I did have a lime, avocado, and homemade mayo so I mixed all of that together in a bowl to make an avocado crema instead.
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Cook sweet potato slices (drizzled in evoo & s&p) at 400° for 20 minutes flipping halfway through. Stack scrambled eggs, tomato slices, and Aidell’s chicken sausage (sautéed in ghee) and top with hollandaise or make your own sauce when you discover you don’t have a lemon 😂.
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You can find the official instructions at thewholesmiths.com and search “sweet potato stacks”. Then have fun crawling down the rabbit hole that is all of Michelle’s other recipes and eventually realizing you’ve spent 3 hours online looking at food. And then ordering her new cookbook, because you have to have everything that is #thewholesmiths

Whole30 Eggs Benedict

“Brunch is always a good idea.”
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But an even better idea? Skipping the expensive, carb-loaded, restaurant meal that leaves you feeling heavy and sleepy. Instead, try this Paleo and Whole30 Eggs Benedict that is just as delicious and decadent as the real thing, but good for you!

Ingredients (serves 1):

• 1/2 small avocado, smashed

• 2 eggs

• 1 egg yolk

• squeeze of lemon

• dash of cayenne

• 1 Tbsp homemade mayo or whole30 store-bought mayo

• avocado oil or EVOO

• 1/2 sweet potato, peeled and grated (OR many times I just cook Alexia’s hashed browns which is not whole30 compliant but way easier)

• salt and pepper

Directions:

1. Place a small to medium pot of water on med-high heat.

2. For sweet potato method follow these directions: https://cookprimalgourmet.com/eggs-benedict-paleo-whole30 For Alexia hashed browns: heat a small pan on medium high heat, add a tablespoon of oil and hashed browns, and use a spatula to flatten potatoes to a circular shape. Cook for 8 minutes and then flip hashed browns, lowering heat to medium for another 6 minutes. Don’t forget to season them with salt and pepper!

3. Prepare your hollandaise sauce. Mix together in a wide bowl (use a bowl that will fit on top of your pot of water): egg yolk, pinch of salt, squeeze of lemon juice, and a tablespoon of mayo. Set aside.

4. Once pot of water is boiling, give the water a swirl with a spoon, crack an egg into a measuring cup, and carefully lower the measuring cup with the egg into the boiling water. Repeat with the second egg. Lower heat to a soft boil. Set a timer for three minutes.

5. While eggs poach, prepare potatoes and avocado. Place potatoes on top of the smashed avocado. Once eggs are done poaching, place eggs on top, and dry with a paper towel. Put poached egg water back on the stove over low heat.

6. Place hollandaise sauce bowl over the hot poached egg water and stir sauce frequently using a fork. The heat from the water will warm and thicken the sauce. Once sauce has thickened to your likeness, pour over poached eggs, and top with a pinch of cayenne or fresh dill.

I hope you try this delicious homemade, healthy brunch! This is definitely a Saturday or Sunday activity since it takes some concentration and effort, but it is so worth it.

Grapefruit with Chili & Rosemary

“It’s a match made in heaven.”
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I found this “recipe” (https://www.bonappetit.com/recipe/grapefruit-with-chile-and-rosemary) from @bonappetitmag several years ago and gave it an upgrade by replacing the sugar with local @ashevillebeecharmer firecracker hot honey. You could absolutely serve this as a brunch side dish and wow your guests despite its simplicity. The grapefruit/rosemary/chili flavors are a perfect combination! These flavors also inspired me to make my new favorite cocktail...stay tuned, I’ll share that recipe soon!

Patatas Bravas Shakshuka

From one delicious dish to the next...these leftovers were just as good as the first time in a shakshuka-like makeover! We made a double batch of Patatas Bravas for our @curatetapasbar inspired tapas night last week, and used the leftovers to create this delicious breakfast.

First you'll need to make your potatas bravas, if you haven't already (for the patatas bravas recipe we used click here). I filled my cast iron skillet with the leftover potatoes (one layer) and sauce (about 1-1/2cups), and set the heat to medium. Once heated through, I gently cracked 4 eggs into the pan and nestled them into the sauce and potatoes. Here you could cover the pan and cook on low for about 10 minutes, or place uncovered in a 375 degree oven for about the same amount of time, or until eggs are set. Once done, I drizzled with aioli and sprinkled some Aleppo pepper and freshly chopped parsley. This would be a fabulous brunch dish, and you could easily fit more eggs to stretch it. Put this on your menu... you won’t regret it!

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Here are a few tips for the original Patatas Bravas recipe which came from @thedefineddish : 1) I parboiled my potatoes for about 5 minutes then thoroughly dried them before roasting, I find this results in crispier potatoes. 2) If you want crispy potatoes, don’t crowd your pan! Spread them out, give them room and use a bigger baking sheet if you have to. 3) If you like a bit more heat, I would add some chili pepper flakes when blending up the sauce. This is a keeper of a recipe...make it for sure!!

Fried Egg & Smashed Avo Sweet Potato Toast

“Everything in moderation. Except avocado.”
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Umm… can you tell we are addicted to sweet potato toast yet? Today’s toppings are smashed avocado, a “fried” egg, and Trader Joe’s Everything But the Bagel seasoning. Seriously, if you haven’t tried this gluten free version of regular toast, what are you doing with your life!?
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We’ve posted about this before but there are various ways you can go about cooking your sweet potato toast. First off, some stores sell already-perfectly-sliced sweet potatoes which saves you a lot of work. Cutting the sweet potatoes into perfect toast slices is the hardest part, so if you can find them already cut in your grocery store, it’s worth the extra money.
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Once slices are cut, you can either toast them several times in the toaster, or what I do is bake lots of slices in the oven on 400º, flipping halfway through, and then transfer them to the fridge/freezer, so I only have to put them in the toaster for one round throughout the week.
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However you decide to make sweet potato toast, and whatever toppings you decide to use, it’s imperative that you try it! Tag us & let us know what toppings you go with!

GF + Dairy Free "Cereal"

“Cereal is an acceptable meal at ALL times of the day.”
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Well at least *this* cereal is, because let’s be honest, most store bought cereal is full of junk. This is full of goodness.

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Here’s what is in my bowl: 
1/2 banana, blueberries, strawberries, pepitas, sunflower seeds, dried cranberries, raw almonds and cashews, unsweetened coconut flakes, 1 serving of granola (@purely_elizabeth is my fave), a scoop of collagen protein and all topped with @so_delicious almond milk. You could add some maple syrup or honey if you like as well. Give this a try, I think you’ll like it!

Banana Bacon Sweet Potato Toast

“I love sleep because it’s like a time machine to breakfast.”
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Seriously, does anybody else get excited to go to sleep because you have a delicious breakfast to look forward to? That happened to me last night, because I knew this amazing sweet potato toast would be waiting for me! 🤗 Can we just thank @littlebitsof_realfood for introducing us all to sweet potato toast? Where would we be without it?
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The best thing about sweet potato toast is that you can bake several slices all at once in the oven on 400° for about 20 minutes, flipping halfway through and then store them in an airtight container in the fridge (for up to four days or in the freezer for up to 3 months) and plop one or two in the toaster the next morning for a quick, easy, weekday breakfast. Plus, they are so versatile… eggs, bacon, avocado, nut butter, fruit… the toppings are endless, so you can adjust depending on your mood.
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Today I went with almond butter, banana slices, bacon bits, chia seeds, and last but not least, I drizzled some local honey on top (forget the honey to make this whole30.) The sweetness of the fruit and honey contrast perfectly with the bacon, and with all the different textures... heaven 🙌🏼. All you need now is a cup of joe to go with it!

Harissa & Honey Egg, Potato Hash

“Wake up and smell the inspiration” ~The Internet
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This is one of those dishes that gets thrown together in a mad rush and turns out to be a forever dish. Came home hungry from a workout and was inspired by a recent post from @primal_gourmet as I was perusing the contents of my fridge. He made a gorgeous Harissa-Honey Roasted Carrot dish and I just knew the harissa-honey combination would be perfect for my @bluemeadowfarms hakurei turnips that I got at the farmers market last week. I also had some leftover roasted dutch potatoes and a bag of carrot coins that I always have on hand. I was hungry, so I heated up my cast iron skillet with some avocado oil and threw in a handful of carrot coins because I knew those would take the longest. While those were cooking I grabbed my other ingredients, mixed together about a 1 to almost 1 ratio of harissa and honey (this will all depend on your spice preference), laid out some arugula drizzled with a tiny bit of balsamic & olive oil/s&p, and then threw my leftover potatoes and chopped turnips into the pan. I let everything brown a bit and get heated through...the turnips are very tender so they didn’t need a lot of time to cook. I pushed all the veggies to the side, added some ghee and cracked in 2 eggs. Cooked until crispy on the bottom and cooked through on the top and put everything on top of my bed of arugula. A simple, delicious dish that would work for breakfast, lunch or dinner in 10 minutes.
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🐶 wanted me to share, but I said no.

Paleo Sweet Potato Pancakes

“Life is short, and it is up to you to make it sweet.” - Sarah Louise Delany
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These sweet potato pancakes with whipped coconut cream are simply heavenly, and they include only clean ingredients! They take a little time and effort but would make a great brunch with the girls (just add mimosas), a fun date with your significant other, or a weekend activity to complete with your kids!…Make them clean the dirty dishes, of course.
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(Makes 3 large pancakes): Peel and cut 1 small sweet potato into chunks and boil for 12-15 minutes, until soft. Drain, and mash potatoes with fork. Add in two eggs and stir to combine. Next add 1/4 tsp baking soda, 1/2 tsp cinnamon, and 3 T almond flour. Stir or use an immersion blender to reach a smooth consistency. Pour 1/3 of the batter on a greased pan (I used avocado oil) and cook on medium heat for 2-3 minutes on each side. Turn down heat and add more avocado oil if needed for the rest of the remaining batter.
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All you need to do for the “whipped cream” is put a can of coconut cream in your fridge overnight, then put the amount you want to use in a bowl and either whip with a fork or use an immersion blender to achieve a “whipped cream” consistency.
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I added some banana slices, walnuts, and a tiny bit of organic maple syrup, and WOAH was this good. Add a cup of coffee (see yesterday’s post) and your sweet tooth and belly will be completely satisfied. Swipe for video tutorial.

Sweet Potato Avocado Toast

Sweet potato “toast” topped with ghee, avocado, @traderjoes Everything but the Bagel Sesame seasoning blend and red pepper flakes.

I first learned about sweet potato toast from one of my favorite bloggers, Kelsey @littlebitsof_realfood and now I see it everywhere! So simple to make...pop the slices in the toaster for 3 cycles or so, slather on a little bit of ghee, top with sliced avocado and seasonings and you are good to go. I sometimes add a hard-boiled egg on the side for a quick lunch, but the options are endless (vegan, paleo, whole30, etc). Sweet or savory, this is sure to satisfy! What is your ideal topping for sweet potato toast?
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P.S. Did you know that you can buy Everything but the Bagel on Amazon too?!