Chocolate Cinnamon Sweet Potato Waffles

Chocolate Cinnamon Sweet Potato Waffles

DRY INGREDIENTS

• 1 cup almond flour
• ¼ cup coconut flour, sifted
• 3 TBSP arrowroot starch
• ¼ cup cocoa powder
• ½ tsp baking powder
• 1½ tsp cinnamon

WET INGREDIENTS

• 4 eggs
• ½ cup mashed cooked sweet potato
• 2 tsp pure vanilla extract
• 3 TBSP pure maple syrup
• ½ cup coconut milk (use only if needed)

Makes 8 waffles

Prep Day:

1. Preheat a waffle iron.
2. In a medium-sized bowl, combine the dry ingredients.
3. Add the eggs, sweet potato, vanilla extract, and maple syrup and blend with a hand mixer. If the batter is too thick, which can happen if your sweet potatoes are on the dry side, slowly add some coconut milk until a semi-thick batter forms. It should look like traditional waffle batter.
4. Pour 1/3 cup of the batter onto the hot waffle iron, and cook according to the waffle iron manufacturer’s instructions. Repeat with the remaining batter.
5. Serve the waffles hot with syrup, or freeze for later. Freeze the cooled waffles in a freezer-safe zip-top bag.

Serving Day:

Simply toast a frozen waffle in the toaster or toaster oven until it is warm and crisp. No need to thaw first!

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Paleo English Muffins

Paleo English Muffins

YEAST MIXTURE

• 1/3 cup warm water
• 2 tsp honey
• 2 tsp active dry yeast

DRY INGREDIENTS

• ¾ cup chestnut flour (or almond flour or sunflower seed flour)
• 3 TBSP coconut flour, sifted
• 1/3 cup arrowroot starch
• 1/3 cup tapioca starch
• Pinch of sea salt

WET INGREDIENTS

• 2 eggs
• 1 TBSP olive oil
• 1 tsp apple cider vinegar
• 2 TBSP warm water (only if using chestnut flour)

Makes 8 waffles

Prep Day:

1. Preheat your oven to its lowest setting (around “150°F).
2. Line a large baking sheet with parchment paper, and place 8 English muffin rings on the paper.
3. In a small bowl, mix together the water, honey, and yeast. Set the mixture aside for 5 minutes until frothy.
4. In a medium-sized bowl, combine the dry ingredients.
5. Add the yeast mixture and the wet ingredients to the dry mixture. Mix well with a hand mixer. (If using almond flour or sunflower flour, let the dough rest for a couple of minutes to thicken.) Stir before scooping.
6. Lightly spray the English muffin rings with cooking spray. You can grease them as well, but if you do, the muffins will stick a little and will need to be loosened with a knife.
7. Scoop about ½ cup of batter into each muffin ring (or enough to fill the ring to within ¼-inch of the top). Smooth the tops with a spoon if needed.
8. Place the muffin tray in the oven, close the door, and turn off the oven. Let the muffins sit in the oven for 10 minutes to rise slightly.
9. Leaving the tray in the oven, set the oven temperature to 350°F. Bake the muffins for 20-22 minutes from the point you turn the oven on (not when it actually reaches 350°F) or until they are golden brown and the tops are firm, but spring back to the touch.
10. Let the muffins cool completely on wire racks. Once cool, remove from the rings. Use a fork to pierce around the entire edge of each muffin, and pull the tops and bottoms apart gently.
11. Place a small square of wax paper between each split English muffin. Place the muffins in a 1-gallon freezer bag and freeze until needed.

Serving Day:

These muffins work great straight from the freezer with no need to thaw first. Remove them from the freezer, and use a butter knife to separate the tops from the bottoms. Toast as usual, and enjoy!

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Breakfast Muffins

Breakfast Muffins

DRY INGREDIENTS

• ½ cup almond flour
• 1/3 cup coconut flour, sifted
• 1 tsp cinnamon
• ½ tsp baking soda
• ⅛ tsp ground cloves
• ¼ tsp ground ginger
• Pinch of sea salt

WET INGREDIENTS

• 6 eggs
• 2 tsp pure vanilla extract
• 1/3 cup pure maple syrup

ADD-INS

• 1 cup finely shredded carrots
• 1 cup finely shredded zucchini
• ½ cup finely shredded coconut, unsweetened
• ¼ cup chopped raw walnuts
• 1/3 cup raisins
• ¼ cup raw pumpkin seeds

Makes 12 muffins

Prep Day:

1. Preheat your oven to 350°F.
2. In a small bowl, mix together the dry ingredients.
3. In a medium-sized bowl, whisk the eggs until light and frothy. Add the vanilla extract and maple syrup, and whisk to combine.
4. Add the dry ingredients to the egg mixture, and blend well with a hand mixer.
5. Stir in the carrots, zucchini, coconut, walnuts, raisins, and pumpkin seeds until incorporated.
6. Line a 12-cup muffin tin with paper liners. Divide the batter evenly among the muffin cups, filling each one about three-quarters of the way up the liner.
7. Bake the muffins for 25-30 minutes or until they are browned and the centers are set and spring back to the touch.
8. Place the tin on a wire rack, and let cool for 10 minutes. Then remove the muffins from the tin, and let cool completely on the wire rack.
9. Store the muffins in an airtight container in the refrigerator or a cooler, or freeze them for later use.

Serving Day:

Thaw the muffins in the refrigerator overnight. Reheat them in the microwave in 10-second increments, or enjoy at room temperature.

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Apple Ring Pancakes

Apple Ring Pancakes

ADD-IN

• 1 Granny Smith apple, peeled, cored, and cut into ¼-inch slices
• Cinnamon for sprinkling

DRY INGREDIENTS

• ½ cup almond flour
• 2 TBSP coconut flour, sifted
• ½ tsp baking soda
• Pinch of sea salt
• ½ tsp cinnamon
• ⅛ tsp nutmeg

WET INGREDIENTS

• 3 eggs
• 2 tsp pure vanilla extract
• ¼ cup coconut milk
• Coconut oil for the griddle

Makes 15 pancakes

Prep Day:

1. Sprinkle the apple slices with a little cinnamon on both sides.
2. In a medium-sized bowl, combine the dry ingredients.
3. Add the wet ingredients to the dry ingredients, and blend with a hand mixer or whisk until fully combined and smooth.
4. Heat a griddle to medium-high. Coat the griddle with coconut oil.
5. Place some of the apple rings, evenly spaced about 3-inches apart, on the hot griddle. Cook for about 1 minute or until lightly browned.
6. Flip the apple slices over, and pour ¼ cup of the pancake batter over the apple rings. Start pouring in the center of the apple rings, and let the batter spread evenly over the edges.
7. Cook the pancakes until the edges are set and the batter has bubbles.
8. Flip each pancake carefully, and cook for another 1-2 minutes or until cooked through.
9. Transfer the pancakes to wire racks and let cool completely.
10. Freeze the cooled pancakes in a freezer-safe container or zip-top bag until needed.

Serving Day:

1. Thaw the frozen pancakes at room temperature for 30 minutes. You can also thaw them in the microwave in 15-second increments, just until softened.
2. Heat the thawed pancakes in the microwave or toaster oven until heated through, and serve.

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Salmon and Caper Salad with Lemon

Cooking time: 10-15 minutes
Servings: 3

Ingredients:

• 1 pound flaked salmon/ salmon fillets
• 1 medium size lemon
• 2 tbsps. capers
• 1 tsp. dill (chopped)
• 1 stalk of celery (chopped)
• Extra virgin olive oil for drizzling
• Salt and pepper

Directions:

1. Clean lemon and get some zest before juicing it. Set aside.
2. If you are using salmon fillets, season them with salt and pepper before baking them at 350 degrees in the oven for 10 minutes. Check if they are flaky for doneness.
3. Flake the salmon fillets; place flakes in a large bowl.
4. Add lemon juice and zest into the salmon flakes and mix well.
5. Add capers, celery and dill. Mix well
6. Drizzle some extra virgin olive oil and season with salt and pepper.

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Tuna in Mushroom Caps

Cooking Time: 30 minutes
Servings: 4 servings

Ingredients:

• 4 portobello mushroom caps
• 3 cans yellowfin tuna in oil, drained
• ½ tsp. garlic powder
• ½ tsp freshly ground black pepper
• 4 Tbsp. capers, rinsed
• coconut oil to grease baking sheet
• 1 medium avocado

Directions:

1. Preheat oven to 450° F.
2. Mix tuna, garlic powder, black pepper and capers together in a bowl
3. Stuff the tuna mixture unto the portobello caps.
4. Arrange the portobello caps on a lightly greased baking tray and bake for 15-20 minutes. You can also wait for the caps to turn brown and become somewhat tender, as a sign that they are cooked.
5. Slice open the avocado, remove the seed. Slice the meat into thin slices and add them to the portobello caps as garnish.
6. You can change the avocado into raisins or dill for a different taste.

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Chicken in a Blanket

Cooking Time: 25 minutes
Servings: 2

Ingredients:

• 4 chicken thighs, better without skin
• 4 tbsp. fresh cilantro, finely chopped 
• long strips of bacon
• Salt and pepper

Directions:

1. Lay the chicken thighs open on a clean surface
2. Add a dash of pepper and some cilantro on it.
3. Fold the chicken thighs close and wrap with the long strips of bacon.
4. Place the thighs on a baking tray or dish.
5. Bake for 20 minutes at 200 Celsius. It is best to preheat the oven.

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Salmon Fillets with Almond Meal

Cooking Time: 25 minutes
Servings: 3
 

Ingredients:

• 1 lb. salmon fillets with skin
• ¾ cup almond meal
• ½ tsp. ground coriander
• ½ tsp. ground cumin
• 1 large lemon
• coconut oil

Directions:

1. Oven should be preheated to 350° F.
2. Mix the almond meal, coriander and cumin in a bowl.
3. Juice the lemon and shower the juice on the salmon fillets.
4. Lightly rub fillets with the almond meal mixture, to coat both sides.
5. Arrange the fillets with skin side down on a lightly greased baking tray.
6. Cook for 15 minutes, or try to flake a fillet to see if it is cooked.
7. Serve warm. Season with salt and pepper.

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Beef Patties with Fennel

Cooking Time: 20-30 minutes
Servings: 4
 

Ingredients:

• 1 lb. ground beef
• 1 tsp. fennel seed
• ¾ tsp. anise seed
• ½ tsp. paprika
• 1-2 Tbsp. extra virgin coconut oil; for cooking

Directions:

1. Grind fennel seed and anise seed in a mortar and pestle, or any other way
2. In a large mixing bowl, mix the ground up fennel and anise seeds with the ground beef.
3. Form the meat into patties, no more than an inch thick.
4. Heat the coconut oil to medium high in a skillet
5. Cook the patties on the one side for around ten minutes and flip it to cook for another eight minutes on the other side. Do not overcook!

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Paleo Granola

Cooking Time: 30 minutes
Servings: 8-10

Ingredients

• 1/2 cup coconut oil
• 1.5 cups almond flour
• 1/4 cup of raw honey
• 2 tsp. ground cinnamon
• 2 tsp. vanilla extract
• 1 tsp. sea salt
• 1 cup raisins
• 1 cup other dried fruits of your choice

Directions

1. Preheat your oven to 275F and mix the first six ingredients together.
2. Mix in the add-in ingredients of your choice.
3. Line cookie sheet with parchment paper or a silicone mat
4. Spread the mixture on the lined cookie sheet.
5. Bake for 10 minutes, then stir once or twice before continuing to bake for another 10 minutes.
6. Remove from oven and let it cool.

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Breakfast Sausage Patty

Cooking Time: 20 minutes
Servings: 10

Ingredients:

• 1 pound of ground pork
• 1 tsp. onion powder
• ¼ tsp. nutmeg
• ¼ tsp. cumin
• ¼ tsp. oregano
• ¼ tsp. black pepper
• ¼ tsp. red pepper flakes
• ¼ tsp. ground ginger
• 1 tsp. of salt
• 1 1/2 tsp poultry seasoning (or mix your own using 1/2 tsp each of sage, thyme, and basil)
• 1 egg, beaten

Directions:

1. Mix all of the ingredients together. Many people swear mixing by hand works very well.
2. After thoroughly mixing, put in a bowl and store in the refrigerator to allow flavors to blend.
3. After a few hours, remove from refrigerator and start forming patties.
4. Fry on medium high heat for about 2 minutes on one side, and then flip to cook the other side. The time needed to cook one side is dependent on how thick the patty is.

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Chocolate Chip Banana Pancake

Cooking Time: 10 minutes
Servings: 6 - 8

Ingredients:

• 2 bananas, medium size
• 2 eggs
• 5 tablespoons full fat coconut milk
• 1¼ cup almond flour
• ¼ teaspoon baking soda
• 1 tablespoon coconut palm sugar
• ⅓ cup ground almonds
• chocolate chips, about half a cup
• coconut oil for frying

Directions:

1. Smash the bananas in a small bowl and mix with the 2 eggs and coconut milk
2. Mix the almond flour, baking soda, salt, coconut sugar, ground almonds and chocolate chips in another bowl.
3. Combine the contents of both bowls in whichever has the bigger bowl. Mix well.
4. Heat the coconut oil in the skillet and pour about half a cup of batter.
5. Cook both sides well.

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Cinnamon and Coconut Pancakes

Cooking Time: 10 minutes
Servings: 6-8

Ingredients:

• 2 large eggs
• 3 tablespoons full fat coconut milk
• 2 tbsp. ripe banana, mashed
• ½ teaspoon apple cider vinegar
• ½ teaspoon vanilla extract
• 1½ tbsp. organic coconut flour
• ½ teaspoon cinnamon
• ¼ teaspoon baking soda
• Coconut oil (for frying)

Directions:

1. Combine eggs, coconut milk, mashed banana, apple cider vinegar, and vanilla extract with a whisk. Mix well.
2. Mix the rest of the ingredients together in a separate bowl
3. Mix both wet and dry ingredients together, excluding the coconut oil
4. Pour 1 tbsp. of coconut oil into a heated pan. Spread the oil well.
5. When hot enough, pour about half a cup of batter into the pan. When it starts bubbling, flip it on its other side and wait for it to cook,
6. Serve warm with berries or pure maple syrup.

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Stir Fry Veggies and Bacon

Cooking Time: 20 minutes
Servings: 2

Ingredients:

• 8 bacon slices, roughly chopped
• ½ yellow onion, sliced well
• 1 medium potato, diced
• ½ cup mushroom, sliced
• ½ lb snow peas
• 1 avocado
• Salt and pepper, to taste

Directions:

1. Cook chopped bacon in a pan over medium-low heat. When done, remove bacon from grease. Set aside.
2. In the same pan, leave just a little of the bacon grease. Put the pan on medium –low heat and cook the onion and potato in it. .
3. Stir often for 15 minutes or until potato is cooked.
4. Add snow peas and mushrooms to the sweet potato mixture and cook just until they are done.
5. When done, toss bacon and vegetables in a shallow bowl. Season with pepper and salt.

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Vegetable Frittata

Cooking Time: 30-40 minutes
Servings: 4

Ingredients

• 1 ½ Tbsp. coconut oil
• 1 zucchini
• ½ red bell pepper
• ½ onion
• 1 Tbsp. fresh thyme
• 2 garlic cloves, minced
• 1 medium tomato, without seeds, chopped
• 9 large eggs
• Salt and pepper

Directions:

1. Put coconut oil in a skillet over medium heat.
2. When hot, add zucchini, pepper, onion, thyme and garlic. Add salt and pepper to taste.
3. Cover and cook until vegetables are tender (about 5-7 minutes), stirring occasionally.
4. Stir in tomato. Leave cover off until liquid evaporates.
5. Combine eggs and whisk until frothy. Add to vegetables, stir gently.
6. Cover, reduce heat and cook for 15 minutes more.
7. Preheat broiler to low. Finish frittata in broiler until set.
8. Invert onto serving dish.

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Omelet in a Cup

Cooking Time: 30 minutes
Servings: 4 (2 muffins per serving size)

Ingredients

• 8 eggs
• ½ lb. ham or sausage (or both)
• 2 cups diced mushrooms (substitute with celery or bell peppers, if you want)
• Salt and pepper

Directions:

1. Preheat oven to 350 .
2. Line muffin cups or trays with liners.
3. Fill any remaining muffin cups halfway with water, so they do not scorch while baking.
4. Whisk eggs in a bowl while adding the ham or sausage, mushrooms or veggies.
5. Pour mixture into the muffin cups.
6. Bake for 20 minutes.

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Green Eyed Smoothie

Preparation Time: 10 minutes
Serving: 2

Ingredients:

• 1 apple
• 1 pear
• ½ tsp. freshly grated ginger
• 2 Tbsp. sliced almonds
• 2 handfuls of spinach
• 1 small lemon
• 1 cup water

Directions:

1. Slice and quarter apple and pear, while removing stems and seeds.
2. Pulse in blender for a few seconds before adding the remaining ingredients.
3. Puree.
4. You can add water as you see fit.

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No Oats Breakfast

Cooking Time: 15 minutes
Servings: 2

Ingredients

• ¼ cup walnuts
• ¼ cup pecans
• 2 Tbsp. ground flax seed
• 1 tsp. ground cinnamon
• ¼ tsp. ground ginger
• 1 Tbsp. almond butter
• 1 banana, mashed
• 3 eggs
• ½ cup unsweetened almond milk
• 1 handful of fresh berries

Directions:

1. Mix walnuts, pecans, flax seed and spices in a blender or food processor until coarse. Set aside.
2. Whisk all the eggs and almond milk until as thick as custard.
3. Blend the mashed banana and almond butter well.
4. Add the banana mixture to the custard and mix it well.
5. Add the nut mixture.
6. Warm the mixture on the stove for about 5 minutes; stirring frequently until eggs are thick.
7. Garnish the berries on top.

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Fruity Chicken

Cooking Time: 1.5 hour
Servings: 4

Ingredients:

• 8 large chicken thighs with skin
• 12 Tbsp. olive oil (divided)
• 2 medium white onions, diced
• 1 celery stalk, diced
• 2 small garlic cloves, minced
• 3 medium apples, cored
• ½ cup raisins
• ½ cup walnuts, chopped
• 2 eggs, beaten well
• 2 tsps. dried tarragon

Directions:

1. Preheat oven to 350 .
2. Chop the onions, celery, garlic.
3. Dice apples
4. Heat some olive oil in a skillet over medium-high heat.
5. Put the onions, celery, and garlic into the skillet.
6. Sauté until onion is translucent and celery is tender.
7. Remove from heat and add the apples, raisins, walnuts, and eggs. Set aside.
8. Pull the skin away from the chicken thighs without actually removing it.
9. Place the apple mix in the space between the skin and meat.
10. Line a baking dish with foil and place the chicken thighs on it. Skin facing up.
11. Mix the remaining olive oil in a small bowl with the tarragon. With a brush, baste the olive oil on the chicken. You may need to baste the chicken every fifteen to twenty minutes while baking.
12. Bake for about an hour without any covering.

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Breakfast Pork Steak and Eggs

Cooking Time: 20 minutes
Servings: 2

Ingredients:

• ½ lb pork steak, sliced into 1/4-1/2" pieces
• 2 tsps. coconut oil, divided
• ¼ onion, diced
• 4 mushrooms
• 1 red bell pepper
• 2 eggs

Instructions

1. Heat coconut oil in large skillet over medium-high heat.
2. Add onions, sliced mushrooms and steak when pan is hot
3. Move frequently until steak is almost cooked. Pork sometimes cooks faster than beef.
4. Cook eggs, sunny side up in another pan with remaining coconut oil.
5. Top steaks with a fried egg each. Serve warm.

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Sausage and Veggie Stir Fry

Cooking Time: 20 minutes
Servings: 2

Ingredients

• 1 tsp. coconut oil
• ½ onion, roughly chopped
• ½ lb. sausages, with opened casings
• 3 cups of spinach or other greens

Directions:

1. Heat some coconut oil in a pan over medium heat.
2. Sautee onions until slightly translucent.
3. Place all sausages into pan and cook until browned.
4. Reduce heat to low after adding spinach and cover.
5. When the greens are wilted and soft serve immediately

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Eggplant with Egg

Cooking Time: 15 minutes
Servings: 2

Ingredients:

• 2 eggplant, sliced into discs
• 3 medium eggs
• Coconut oil for frying
• Salt and Pepper

Directions:

1. Preheat skillet with medium high heat.
2. Pour some coconut oil into the skillet.
3. Beat the eggs well, the fluffier the better
4. Dip each eggplant disc into the beaten eggs.
5. After dipping, immediately place the disc unto the heated skillet for frying.
6. Discs can be fried together in the skillet. They are done when some browning occurs in the eggs.
7. If there is some egg left, make an omelette from it and include it with the breakfast.
8. Add salt and pepper to taste.

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Raisin Bread with Cinnamon

Cooking Time: 40 minutes
Servings: 10

Ingredients:

• 2 cups almond flour
• 2 tbsp. ground cinnamon
• 1 tsp. baking soda
• ¼ tsp. sea salt
• 5 eggs
• ¼ cup honey
• ¼ cup coconut oil
• 2 tsps. vanilla
• ½ cup raisins

Directions:

1. Preheat oven to 350.
2. Use parchment paper to line a bread pan.
3. Mix together the almond flour, baking soda, cinnamon and salt in a mixing bowl.
4. Combine eggs, honey, melted coconut oil and vanilla using an electric mixer.
5. Slowly add dry ingredients to the wet, and continue mixing.
6. Stir in the raisins when the mixture is ready for baking.
7. Pour batter into lined bread pan.
8. Bread should be done in 30 minutes or when a toothpick comes out clean.

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Loaded Apricot Squares

Cooking Time: 30 minutes
Servings: 9

Ingredients:

• 1 cup dried apricots
• 2 cups walnuts
• 2 organic eggs
• ¼ teaspoon sea salt
• 1 tablespoon vanilla extract

Directions:

1. Process walnuts and apricots in a food processor until well blended and coarse
2. Add the eggs, salt and vanilla and blend until the mixture forms a ball
3. Spread the apricot mixture in a greased 8 x 8 inch baking dish
4. Bake for 25 minutes at 350°. It is best to preheat oven.
5. Serve when done baking and cool.

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Paleo Pumpkin Pancakes

Cooking Time: 25 minutes
Servings: 4

Ingredients:

• 1 cup pumpkin puree
• 4 large organic eggs
• 2 tbsp. coconut oil
• ½ cup almond milk
• 1tsp. apple cider vinegar
• 1 tsp. cinnamon
• 2 cups blanched almond flour
• ½ cup ground flax seed
• 1 tsp. pumpkin pie spice
• ½ tsp. baking soda
• ½ tsp. sea salt
• ¼ cup pure maple syrup

Directions:

1. Combine all the dry ingredients. Mix well together.
2. Blend the wet ingredients in a separate bowl with a wire whisk.
3. Slowly add the dry and wet mixtures together. Combine well.
4. Heat the coconut oil over medium-low heat.
5. Drop 1 large spoonful of batter into the pan.
6. Unlike regular pancakes, these will not have bubbles so it is best to check regularly for doneness. Flip when the bottom is golden brown.

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Vegetable Salad with Hardboiled Eggs and Ham

Cooking Time: 10 minutes
Servings: 2

Ingredients:

• 2 tbsps coconut oil
• 2 eggs
• 1 medium onion, sliced roughly
• 1 small carrot, sliced
• 1 large tomato, sliced
• 1-2 stalks of celery, chopped
• 1 small avocado, sliced
• 1 large broccoli, chopped
• baby spinach, chopped roughly
• 8 slices of ham

Directions:

1. Boil water in a deep pot.
2. Gently drop eggs into boiling water and wait for six minutes before turning stove off. Do not remove from boiling water.
3. Combine veggies in a large plate with ham.
4. Peel eggs and place one in the middle of the veggies
5. Add salt and pepper to taste

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Almond Churros Waffles

Cooking Time: 20 minutes
Servings: 2-3

Ingredients:

• 1.5 cups almond flour
• ½ tsp baking soda
• ⅓ cup coconut milk
• 2 eggs, beaten
• 1 tbsp honey
• 1 tsp vanilla extract
• 3 tbsps coconut oil
• 1/3 cup coconut sugar
• A pinch of salt

Directions:

1. Thoroughly mix or blend together the almond flour, baking soda, and salt in a bowl.
2. Add coconut milk, eggs, honey, and vanilla extract and mix well.
3. Preheat waffle iron and place some of the mixture in for cooking
4. Place coconut oil in a wide-mouth bowl. Place the coconut sugar in a separate wide mouth bowl.
5. After waffles are cooked, dip them into the melted butter first, making sure to soak them with oil, then place them into the coconut sugar to coat.
6. Serve them warm

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Shrimp Omelette with Avocado

Cooking Time: 30 minutes
Servings: 2

Ingredients:

• ½ lb shrimp, peeled and de-veined
• 1 large tomato, diced
• 1 avocado, diced
• 1 tsp coconut oil
• 5 eggs

Directions:

1. Sautee shrimp until pink.
2. Mix the diced tomato and avocado; season with salt and pepper to taste
3. In a small bowl, beat eggs
4. Chop cooked shrimps.
5. Heat skillet and add coconut oil. Pour half of the beaten eggs. Make sure the egg covers the entire skillet bottom
6. When satisfied with firmness, place half of the chopped shrimps unto one side of the omelet. Fold other half of the omelet over the shrimps.
7. Serve with tomato and avocado topping.

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Almond Pancakes

Cooking Time: 30 minutes
Servings: 2

Ingredients:

• 1 cup almond flour
• ½ cup applesauce (unsweetened)
• 2 large eggs
• ¼ cup water
• ¼ tsp coconut oil
• fresh berries

Directions:

1. Mix together almond flour, applesauce, eggs, water and salt with a fork. When done, it should appear fluffier than ordinary pancake mix.
2. On a greased pan or skillet, drop about ¼ cup of the mixture.
3. When bubbles start to form, flip the pancake and cook for another 2 minutes.
4. You can add more coconut oil when necessary to prevent the mixture from sticking.
5. Serve with fresh berries on top.

If you want fluffier pancakes, you can substitute soda water with plain water.

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Fruit Salad Breakfast

Preparation Time: 20 minutes
Servings: 4-5

Ingredients:

• 2 Kiwis, cubed
• 2 apples, cubed
• 1 cup grapes, halved
• ½ can sliced pineapples
• 1 cup blueberries
• ½ Tablespoon lime juice
• Honey

Directions:

1. In a big bowl, mixed all the fruits together.
2. Add the lime juice.
3. Slowly add honey to suit your taste.
4. Refrigerate and serve chilled.

You can substitute some of the fruits with others which are in season if the ones on the list are
unavailable. Make sure to use a serving spoon to scoop the fruits out since used spoons dipped
into it can accelerate spoiling.

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Baked Prosciutto Cups

Cooking Time: 25 minutes
Servings: 1

Ingredients:

• 1 slice of Prosciutto
• 1 egg

Pepper to taste
 
Directions:

1. Oven should be preheated to 375 degrees.
2. Use 1 slice of prosciutto to line a ramekin or a baking tin. The prosciutto should cover the sides and bottom of the container, especially for baking tins where the egg will stick.
3. Crack the egg into the prosciutto cup.
4. Sprinkle pepper to taste.
5. Placed ramekin or baking tins on a tray and place in oven.
6. Bake for 15-20 minutes.
7. When done, allow to stand for a few minutes.

How cooked you like your egg can affect the length of baking. It should be noted, however, that
the prosciutto will become brittle and burnt if baked for too long.

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Scrambled Eggs with Spring Onions, Mushroom and Tomato

Cooking Time: 10 minutes
Servings: 2

Ingredients:

• 4 large eggs
• 3 spring onions, chopped
• 1/2 cup chopped mushrooms
• 1/2 cup chopped tomatoes
• 1 cup cubed ham

Directions:

1. Saute the chopped spring onions, mushrooms, tomatoes and ham and cook well until the ham is browned.
2. Break eggs over the mixture and scramble well.
3. Remove from pan and serve immediately.

You may add salt and pepper to taste.

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Paleo Casserole

Cooking Time: 40 minutes
Servings: 8-10

Ingredients:

• 1 pound sausage
• 1 large sweet potato ; diced
• 2 cups baby spinach, roughly chopped
• 2 large tomatoes, thinly sliced
• 1 green onion, diced
• 10 large eggs
• salt and pepper to taste

Directions:

Preheat oven to around 375 degrees. Grease a glass baking dish (9x13).

1. Undo sausage from casing and prepare vegetables for sautéing.
2. Cook sausage thoroughly in a skillet and remove; set aside sausage grease.
3. Cook diced sweet potatoes in sausage grease (about 15 minutes) or until tender; remove from skillet
4. Mix the cooked sweet potatoes, green onions, baby spinach and sausage in a bowl.
5. Spread the mixture evenly on the bottom of the glass dish.
6. Whisk all the eggs in a large bowl and pour evenly over the sausage and veggie mixture.
7. Place thinly sliced tomatoes on top of mixture.
8. Bake in oven for about 25 minutes.

Be careful handling the baking dish when it is done. Serve as is or cut the casserole in serving
squares.

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Burrito Paleo Style

Cooking Time: 10 minutes
Servings: 2-3

Ingredients:

• Sliced Ham
• 2 eggs (or egg whites)
• 1/4 cup chopped veggies

Directions:

1. Saute vegetables of choice in a bit of oil.
2. While the vegetables are cooking, whisk the eggs in a bowl and pour over the sautéed veggies.
3. Mix well until cooked through.
4. Spread the slice of ham and place some of the veggies in the middle.
5. Roll the ham around the veggie and egg mix; then lightly brown the ham on the skillet.

You can add some guacamole or salsa in the burrito before eating to spice up the taste.
You can also substitute a leaf of lettuce for the sliced ham.

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