Paleo Pancakes

Ingredients:

 

  • 2 eggs
  • 1 banana, mashed
  • 1 Tablespoon almond flour
  • 1 teaspoon cinnamon 
  • 1 teaspoon vanilla 

 

Directions:

 

  1. In a large bowl whisk eggs.  Add banana, flour, cinnamon and vanilla and whisk again.
  2. Heat large skillet. Butter or oil the skillet. Pour pancake batter onto hot skillet and flip after 3 minutes. Remove after another 3 minutes.
  3. You can add other fruit or nuts (I like chopped pecans) individually after pouring the pancake batter onto skillet but before you flip.
  4. Enjoy plain, with almond butter or pure maple syrup. 

Sausage and Mushroom Frittata

Ingredients:

 

  • 1 Tablespoon avocado oil
  • ½ pound Italian pork sausage
  • 1 cup mushrooms, chopped
  • 1 medium onion, chopped
  • 1 medium red pepper, chopped
  • 1 cup kale, chopped
  • 1 teaspoon sea salt
  • 1 teaspoon paprika
  • ½ teaspoon pepper
  • ¼ teaspoon cayenne
  • 8 eggs
  • 1/3  cup almond milk
  • 1/8 cup parmesan cheese

 

Directions:

 

  1. Preheat oven to 350 degrees
  2. In an iron skillet, brown the sausage in oil. Add the onion, mushroom and pepper and cook until soft (5-6 minutes) Add kale and stir in seasonings 
  3. Whisk eggs and milk in a medium bowl
  4. Turn heat down to medium low and pour eggs into skillet. Let set for 3-4 minutes and then place skillet into the oven to finish the cooking, 10-15 minutes
  5. Remove and sprinkle with parmesan cheese

Homemade Granola

Ingredients: 

 

  • 3 cups old-fashioned oats (gluten-free)
  • 2 cups nuts or seeds, coarsely chopped
  • ½ cup unsweetened coconut flakes
  • ¼ cup avocado oil
  • ¼ cup raw honey
  • ¼ cup pure maple syrup
  • 2 tsp vanilla 
  • 1 tsp sea salt

 

Instructions:

 

1. Preheat oven to 250F degrees

2. Add oats, nuts, and coconut to a large bowl

3. Mix oil, honey, syrup, vanilla and salt in a small bowl

4. Add to dry ingredients and mix well

5. Spread mixture onto 2 lipped sheet pans lined with parchment paper

6. Cook for 75 minutes stirring every 20 minutes

Gluten-Free Belgium Waffles

Ingredients:

 

  • 1¾ cups Gluten Free All Purpose Flour Blend
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 5 teaspoons granulated sugar
  • ⅛ teaspoon cinnamon (optional)
  • 1½ cups buttermilk
  • ¼ cup butter, melted 
  • 1 teaspoon vanilla extract
  • 2 eggs, beaten
  • butter, fruit and/or syrup for topping (optional)

 

Instructions:

 

  1. Heat waffle iron
  2. Whisk the ingredients together in a large mixing bowl
  3. Let batter rest for 15 minutes
  4. Make waffles according to your waffle makers directions
  5. Top with your favorite fruit, butter and/or syrup and enjoy!

Freezer Waffles

~inspired by Against all Grain

 

Ingredients:

 

  • 6 large eggs
  • 1 cup almond milk (or full-fat coconut milk)
  • 2 cups pancake mix (recipe below)
  • ¼ cup butter or coconut oil
  • ¼ cup honey
  • 1 teaspoon vanilla extract

 

Pancake Mix

Ingredients:

  • 3 cups almond flour
  • 1 cup coconut flour 
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • ¾ teaspoon sea salt

 

Directions:

  1. Place all ingredients in a blender or food processor in the order listed
  2. Blend on high for 30 seconds. Scrape sides and blend until smooth
  3. Preheat waffle iron and spray or brush with coconut oil
  4. Pour batter into waffle iron and cook until desired doneness. Approximately 4 minutes
  5. Cool completely. Separate waffles with parchment paper. Freeze

    Store in airtight container up to 6 months

    Breakfast Muffins

    Ingredients:

     

    • ½ cup gluten free oats
    • 1/3 cup gluten free oats, ground fine
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • ½ teaspoon Himalayan sea salt
    • ½ Tablespoon cinnamon 
    • 2 eggs
    • 2 Tablespoons raw honey
    • 2 ripe bananas, mashed
    • 1 cup apples, chopped
    • 1 cup walnuts, chopped

     

    Directions:

     

    1. Preheat oven to 400 degrees. Paper line a muffin pan. (makes 12)
    2. Use a food processor to grind the oats
    3. Combine the dry ingredients and set aside
    4. In a large bowl mix the eggs, honey and mashed banana.  Add the dry ingredients and stir until combined. Fold in apples and walnuts
    5. Fill muffin tins. Bake for 15-18 minutes. Remove from pan and cool on a wire rack 

    Egg Frittata

    Ingredients:

    • 12 whole large Eggs
    • Salt And Black Pepper
    • 1/4 cup Grated Parmesan Or Romano Cheese
    • 1/2 cup Grated Cheddar Or Monterey Jack Cheese (more To Taste)
    • 2 dashes Hot Sauce, Optional
    • 2 Tablespoons Butter
    • 1 Medium Onion, diced
    • 2 cups Kale Leaves Or Whole Spinach Leaves, pieces 
    • 1 red pepper, diced
    • 1 yellow pepper, diced
    • 1/4 cup Chopped Green Or Black Olives (optional)

    Preparation:

    1. Preheat the oven to 375 degrees
    2. Beat together the eggs, salt and pepper. Stir in cheeses and set aside. Hot sauce (optional)
    3. In large oven proof skillet, melt butter and sauté the onions and peppers for 3 minutes. Add the kale (or spinach) and cook for 1 minute. Finally add the olives (optional) and stir.
    4. Pour in the egg mixture so that it coats everything. Let it sit on the burner for 30-45 seconds to set the edges, then put the skillet in the oven.
    5. Watch the frittata as it cooks. Let it cook in the oven for 10-12 minutes until the eggs are set but remove it before the eggs brown very much on top. Enjoy.

    NOTE: Use any ingredients you want! Mushrooms, leeks, different cheeses, tomatoes, zucchini, squash

    You can also bake in individual muffin tins to make “mini” egg frittatas 

    Arugula and Goat Cheese Frittata

    Ingredients:

     

    • 1 Tablespoon avocado oil
    • 1 cup sundried tomatoes
    • 2 cloves garlic, chopped
    • 2 cups arugula
    • 1 teaspoon sea salt
    • 1 teaspoon paprika
    • ½ teaspoon pepper
    • ¼ teaspoon cayenne
    • 8 eggs
    • ½ cup almond milk

     

    Directions:

     

    1. Preheat oven to 350 degrees
    2. In an iron skillet, saute garlic for 1 minute. Add sundried tomatoes and saute for another 2 minutes. Add arugula, let wilt slightly (about 30 seconds) 
    3. Whisk eggs, milk and seasonings in a medium bowl
    4. Turn heat down to medium low and pour eggs into skillet. Let set for 3-4 minutes and then place skillet into the oven to finish the cooking, 12-15 minutes
    5. Remove and top with fresh arugula