1 orange
Toss the spinach, eggs, bacon, orange quarters, dried cranberries, and nuts together in a bowl. Season with freshly ground black pepper.
Whisk the dressing ingredients together in a bowl for 30 seconds, or until the dressing becomes thick and creamy.
Divide on to 2 plates, and drizzle dressing over salad.
Serves 2
Paleo Breakfast Burrito
If you’re craving a breakfast burrito, you’ll love this Paleo-adapted recipe. Instead of a tortilla filled with eggs and meat, the eggs become the tortilla, leaving you with the same flavors rolled up into a tasty, easy to eat breakfast that will leave you full for hours. For best results, use a medium-sized skillet so that your eggs are super thin and easy to wrap. You’ll never miss out on the high-carb tortilla!
| • ¼ pound grass-fed ground beef• 1 teaspoon cumin• 1 teaspoon garlic powder• 1 teaspoon onion powder• 3 large eggs, beaten | • 1 tablespoon olive or coconut oil• ½ small red onion, finely chopped• Freshly ground black pepper, to taste• Fresh cilantro, chopped, for garnish• Prepared salsa for serving |
Brown the beef in a skillet over medium heat. Once the meat is no longer pink, add the onion and season with the cumin, garlic powder, and onion powder. Set aside.
Whisk eggs in a small mixing bowl. Heat oil in a medium skillet over medium-low heat. Add the eggs in a thin, even layer and cook for about 6 minutes. Carefully flip the eggs over and continue cooking until done. Season with freshly ground black pepper. Carefully slide the eggs onto a plate. Top with the seasoned meat, cilantro, and salsa.
Serves 1
High-Protein Frittata
This is an easy breakfast dish that is loaded with protein. You can customize it to your liking, so use whatever veggies you like or have in your fridge. This is a great way to use up leftovers.
| • 1 tablespoon olive or coconut oil• ½ small onion, chopped• ½ cup mushrooms, sliced• 2 cups baby spinach leaves | • 8 large eggs• Freshly ground black pepper, to taste• 4 strips of uncured, nitrate-free bacon, cooked and crumbled |
Preheat oven to 350 degrees F. Heat a large ovenproof skillet over medium heat and add the oil and vegetables. Sauté until tender. Remove from skillet and set aside.
Beat eggs in a large bowl and add the cooked vegetables. Season with freshly ground black pepper. Pour mixture into the skillet and put in the oven. Bake for 12 to 15 minutes or until eggs are firm to the touch.
Top with crumbled bacon and serve immediately.
Serves 4
Eggs Benedict Paleo Style
While this might not be the traditional version of eggs Benedict, you’ll love this grain-free version that is as good for you as it tastes. Once you try it, you’ll never want to go back to the old version again!
| • ½ medium avocado• 2 tablespoons lemon juice• 1 clove garlic• 1 large egg | • 1 tomato slice• 2 slices uncured, nitrate-free bacon, cooked and crumbled• Freshly ground black pepper, to taste |
Put the avocado, lemon juice, and garlic in a food processor and process until smooth and creamy.
Poach the egg in a pot of simmering water until done, about 4 minutes.
To serve, place the egg on top of the tomato slice and top with the avocado sauce and bacon. Season with freshly ground black pepper.
Serves 1
Everything Omelet
An omelet is a fast and easy way to have a quick and filling breakfast that seems like a meal at your favorite breakfast spot. This version uses a variety of meats and veggies, but the beauty of this dish is that you can use whatever you have on hand for excellent results. If you have the time, you can leave it open for a frittata-like dish.
| • 3 large eggs• 1 tablespoon olive or coconut oil• ½ small onion, chopped• ½ cup broccoli, steamed• 2 slices uncured, nitrate-free bacon, cooked and crumbled | • 2 minimally processed sausage links, cooked and chopped• Freshly ground black pepper, to taste |
Beat the eggs in a small bowl. Heat a small non-stick skillet over medium heat and add the oil.
Pour the eggs into the pan and allow to cook for 1 minute. Add the veggies and meat to one side and carefully fold the other side over the top of it. Cook until eggs are cooked through. Season with freshly ground black pepper.
Slide onto a plate and serve garnished with more bacon, if desired.
Serves 1
Egg Casserole for One
Sometimes you are in the mood for a delicious breakfast casserole filled with eggs, veggies, and breakfast meats, but you don’t have the time or need for a full-fledged kitchen marathon. If this is the case, this recipe fits the bill. It’s fast, easy, and doesn’t leave you with leftovers you can’t eat. For two, simply double the recipe and divide between two ramekins, or use a casserole dish if you’re serving more than one. Either way, you’ll love it!
| • 2 large eggs• 2 broccoli florets, finely chopped• ¼ small zucchini, chopped• ¼ small onion, chopped• 5 spinach leaves, chopped | • 2 slices uncured, nitrate-free bacon, cooked and crumbled• 1 tablespoon olive or coconut oil• Freshly ground black pepper, to taste |
Preheat oven to 350 degrees F. Beat eggs in a small bowl and mix in the veggies and bacon. Season with freshly ground black pepper.
Grease a single-serve ramekin with oil and pour the egg mixture in. Bake for 15 to 20 minutes until the top is lightly browned. Serve immediately.
Serves 1
Poached Eggs and Root Vegetable Hash
Root vegetables are high in fiber and flavor, and are a unique twist on the veggies you usually see with your morning eggs. Warm and crispy, they make a great substitute for potatoes, with fewer carbs and a lot more nutrients.
| • 1 large beet, peeled and chopped• 1 medium turnip, peeled and chopped• 1 small onion, chopped• 2 tablespoons olive or coconut oil | • 1 sprig fresh rosemary, finely chopped• Freshly ground black pepper, to taste• 1 clove garlic, minced• 4 large eggs |
Preheat oven to 400 degrees F. Toss veggies in the oil and lay on a single-layer sheet pan. Sprinkle on chopped rosemary. Season with freshly ground black pepper. Roast for about
15 minutes, remove from oven, and add the garlic. Roast for 10 more minutes, or until crispy around the edges.
While the veggies are cooking, poach eggs in a pot of simmering water, until just cooked.
To serve, divide the root vegetables between two plates and top with two eggs. Serve immediately.
Serves 2
