Breakfast

Category
Banana Bread Paleo Gluten Free

Banana Bread Paleo Gluten Free

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Healthy banana bread recipe made in just 5 minutes! This easy paleo gluten free banana bread has a secret healthy ingredient: cauliflower! No one ever tastes it though- and all the wheat eaters love this delicious banana bread. Easy almond flour banana bread recipe. 

Print Recipe Banana Bread Paleo Gluten Free Healthy banana bread recipe made in just 5 minutes! This easy paleo gluten free banana bread has a secret healthy ingredient: cauliflower! No one ever tastes it though- and all the wheat eaters love this delicious banana bread. Ingredients Info Cook Time 80 minutes Prep Time 5 minutes Servings slices MetricUS Imperial Course Bread Votes: 5
Rating: 5
You: Rate this recipe! Info Cook Time 80 minutes Prep Time 5 minutes Servings slices MetricUS Imperial Course Bread Votes: 5
Rating: 5
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 350F. Line a 8" by 4" bread pan with parchment paper.
  2. In a food processor or high powered blender, combine all ingredients (except chocolate chips) until completely smooth. Then pour batter into the bread pan lined with parchment paper. Sprinkle chocolate chips over batter and bake on 350°F for 80 minutes.
Nutrition Facts Banana Bread Paleo Gluten Free Amount Per Serving Calories 296 Calories from Fat 189 % Daily Value* Total Fat 21g 32% Saturated Fat 3g 15% Polyunsaturated Fat 0.2g Monounsaturated Fat 0.4g Cholesterol 40mg 13% Sodium 212mg 9% Potassium 154mg 4% Total Carbohydrates 24g 8% Dietary Fiber 5g 20% Sugars 13g Protein 10g 20% Vitamin A 1% Vitamin C 17% Calcium 12% Iron 12% * Percent Daily Values are based on a 2000 calorie diet.
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Sweet Potato Paleo Waffles

Sweet Potato Paleo Waffles

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Sweet potato waffles made with two ingredients and ready in just five minutes! These sweet potato waffles are better than Eggos and can be made ahead and frozen for quick meal prep. Best paleo waffles for healthy eaters. Easy gluten free waffles for everyone!

Print Recipe Sweet Potato Paleo Waffles Sweet potato waffles made with two ingredients and ready in just five minutes! These sweet potato waffles are better than Eggos and can be made ahead and frozen for quick meal prep. Best paleo waffles for healthy eaters. Easy gluten free waffles for everyone! Ingredients Info Prep Time 5 minutes Servings waffles MetricUS Imperial Course Main Dish Votes: 628
Rating: 3.42
You: Rate this recipe! Recipe Notes

This is the waffle iron I use. 

Info Prep Time 5 minutes Servings waffles MetricUS Imperial Course Main Dish Votes: 628
Rating: 3.42
You: Rate this recipe! Recipe Notes

This is the waffle iron I use. 

Ingredients Instructions
  1. In a bowl whisk together grated sweet potato, eggs, and salt (optional).
  2. Heat waffle iron, then drizzle with olive oil to keep waffles from sticking. See recipe notes for the waffle iron I use. Cook waffles until golden and crispy (about 5 minutes or more) then serve with your favorite toppings- savory or sweet!
Nutrition Facts Sweet Potato Paleo Waffles Amount Per Serving Calories 79 Calories from Fat 9 % Daily Value* Total Fat 1g 2% Saturated Fat 0.5g 3% Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Cholesterol 62mg 21% Sodium 137mg 6% Potassium 244mg 7% Total Carbohydrates 14g 5% Dietary Fiber 2g 8% Sugars 3g Protein 3g 6% Vitamin A 191% Vitamin C 3% Calcium 3% Iron 3% * Percent Daily Values are based on a 2000 calorie diet.
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Sweet Potato Blueberry Muffins

Sweet Potato Blueberry Muffins

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Paleo blueberry muffins made with sweet potatoes instead of flour! These flourless muffins make for a healthy breakfast on-the-go! Kid-proof and delicious paleo breakfast recipe for meal prep.

Print Recipe Sweet Potato Blueberry Muffins Paleo blueberry muffins made with sweet potatoes instead of flour! These flourless muffins make for a healthy breakfast on-the-go! Kid-proof and delicious paleo breakfast recipe for meal prep. Ingredients Info Cook Time 50 minutes Prep Time 5 minutes Servings muffins MetricUS Imperial Course Bread Votes: 13
Rating: 3.92
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 5 minutes Servings muffins MetricUS Imperial Course Bread Votes: 13
Rating: 3.92
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 350F. Line a muffin pan with paper liners or grease with coconut oil.
  2. Chop sweet potato into 1/2" rounds. In a food processor blend sweet potato chunks until minced.
  3. Add rest of ingredients to the food processor (except blueberries) and blend until smooth, then stir in blueberries by hand- you can reserve half the blueberries to sprinkle on top before baking, if you like.
  4. Use a large ice-cream scoop to fill the muffin pan with batter. Bake on 350F for 50 minutes until golden. You will know when they are done when a clean knife or toothpick inserted into the center of a muffin comes out clean.
Nutrition Facts Sweet Potato Blueberry Muffins Amount Per Serving Calories 227 Calories from Fat 90 % Daily Value* Total Fat 10g 15% Saturated Fat 6g 30% Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Cholesterol 62mg 21% Sodium 195mg 8% Potassium 20mg 1% Total Carbohydrates 31g 10% Dietary Fiber 6g 24% Sugars 17g Protein 5g 10% Vitamin A 98% Vitamin C 6% Calcium 9% Iron 5% * Percent Daily Values are based on a 2000 calorie diet.
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Tomato Zucchini Egg Breakfast Bake

Tomato Zucchini Egg Breakfast Bake

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Easy whole30 egg and zucchini breakfast bake with tomatoes, yellow squash, herbs, and zucchini. This paleo breakfast is perfect for meal prep at the beginning of the week and paired with one of my homemade sweet potato tortillas!

Print Recipe Tomato Zucchini Egg Breakfast Bake Easy whole30 egg and zucchini breakfast bake with tomatoes, yellow squash, herbs, and zucchini. This paleo breakfast is perfect for meal prep at the beginning of the week and paired with one of my homemade sweet potato tortillas! Ingredients Info Cook Time 50 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 4.5
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 4.5
You: Rate this recipe! Ingredients Instructions
  1. Slice tomatoes, zucchini, and yellow squash into 1/4" rounds and alternately layer into an 8" casserole dish.
  2. In a saucepan saute diced onion and minced garlic in a drizzling of olive oil (about 1 tablespoon) until golden.
  3. Whisk eggs and spices together, then add sautéed onions and garlic and pour over vegetables.
  4. Bake on 350F for about 50 minutes until golden on edges and the middle springs back when you push on it with your finger.
Nutrition Facts Tomato Zucchini Egg Breakfast Bake Amount Per Serving Calories 158 Calories from Fat 81 % Daily Value* Total Fat 9g 14% Saturated Fat 3g 15% Polyunsaturated Fat 1g Monounsaturated Fat 3g Cholesterol 372mg 124% Sodium 368mg 15% Potassium 336mg 10% Total Carbohydrates 7g 2% Dietary Fiber 1g 4% Sugars 4g Protein 12g 24% Vitamin A 11% Vitamin C 22% Calcium 6% Iron 9% * Percent Daily Values are based on a 2000 calorie diet.
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Whole30 Bacon Turkey Burger

Whole30 Bacon Turkey Burger

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Bacon turkey burgers with avocado ranch dressing and sweet potato waffles! This whole30 breakfast is easy, delicious, and filling. If you’re looking for a healthy paleo breakfast burger recipe, this is it!

Print Recipe Whole30 Bacon Turkey Burger Bacon turkey burger with avocado ranch dressing and sweet potato waffles! This whole30 breakfast is easy, delicious, and filling. If you're looking for a healthy paleo breakfast burger recipe, this is it! Ingredients Info Cook Time 10 minutes Prep Time 8 minutes Servings patties MetricUS Imperial Course Main Dish Votes: 14
Rating: 4.14
You: Rate this recipe! Recipe Notes

Waffle Maker I use in this recipe- click here.

2 Ingredient Sweet Potato Waffle recipe- click here.

Avocado Ranch Dressing- click here. 

Info Cook Time 10 minutes Prep Time 8 minutes Servings patties MetricUS Imperial Course Main Dish Votes: 14
Rating: 4.14
You: Rate this recipe! Recipe Notes

Waffle Maker I use in this recipe- click here.

2 Ingredient Sweet Potato Waffle recipe- click here.

Avocado Ranch Dressing- click here. 

Ingredients Instructions
  1. In a bowl combine all ingredients until fully mixed.
  2. Heat a skillet over medium heat, drizzle lightly with olive oil, and use a large ice-cream scoop to form 8 patties. Press patties down with a fork on the skillet and cook until golden brown on each side (about 3-5 minutes on each side; I cover with a lid on the first side, then remove it when I turn them).
  3. You can choose to serve these patties with my 2 ingredient sweet potato waffles, avocado ranch spread, and poached eggs for a healthy breakfast, lunch, or dinner- see recipe notes for the recipes above.
Nutrition Facts Whole30 Bacon Turkey Burger Amount Per Serving Calories 165 Calories from Fat 81 % Daily Value* Total Fat 9g 14% Saturated Fat 3g 15% Polyunsaturated Fat 2g Monounsaturated Fat 3g Cholesterol 82mg 27% Sodium 410mg 17% Potassium 184mg 5% Total Carbohydrates 2g 1% Dietary Fiber 0.3g 1% Sugars 1g Protein 17g 34% Vitamin A 1% Vitamin C 3% Calcium 1% Iron 9% * Percent Daily Values are based on a 2000 calorie diet.
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Spicy Spaghetti Squash Egg Skillet

Spicy Spaghetti Squash Egg Skillet

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Ready for this whole30 spicy spaghetti squash egg skillet for breakfast? This easy filling breakfast skillet recipe is paleo, gluten free, and dairy free. Perfect for chilly winter mornings and whole30 meal prep!

Print Recipe Spicy Spaghetti Squash Egg Skillet Ready for this whole30 spicy spaghetti squash egg skillet for breakfast? This easy filling breakfast skillet recipe is paleo, gluten free, and dairy free. Perfect for chilly winter mornings and whole30 meal prep! Ingredients Base Toppings Info Cook Time 50 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 5
Rating: 4
You: Rate this recipe! Recipe Notes

How to cook spaghetti squash: cut squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape meat out for "noodles".

Info Cook Time 50 minutes Prep Time 10 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 5
Rating: 4
You: Rate this recipe! Recipe Notes

How to cook spaghetti squash: cut squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape meat out for "noodles".

Ingredients Base Toppings Instructions
  1. Lightly drizzle a cast iron with olive oil. Layer cooked spaghetti squash noodles in skillet. Hollow out six holes in the spaghetti squash for the eggs.
  2. Crack eggs into the holes in the squash and broil for 5-10 minutes until eggs reach desired consistency.
  3. Top skillet with fresh dill, hot sauce, sesame seeds, and coconut milk (optional), and salt and pepper to taste.
Nutrition Facts Spicy Spaghetti Squash Egg Skillet Amount Per Serving Calories 226 Calories from Fat 126 % Daily Value* Total Fat 14g 22% Saturated Fat 3g 15% Polyunsaturated Fat 3g Monounsaturated Fat 6g Cholesterol 279mg 93% Sodium 621mg 26% Potassium 430mg 12% Total Carbohydrates 17g 6% Dietary Fiber 4g 16% Sugars 7g Protein 10g 20% Vitamin A 28% Vitamin C 24% Calcium 9% Iron 13% * Percent Daily Values are based on a 2000 calorie diet.
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Avocado Chocolate Paleo Muffins

Avocado Chocolate Paleo Muffins

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Avocado chocolate muffins that make for an easy paleo breakfast! Gluten free muffins made with almond flour and avocado. Kid approved muffins that taste like brownies!

Print Recipe Avocado Chocolate Paleo Muffins Avocado chocolate muffins that make for an easy paleo breakfast! Gluten free muffins made with almond flour and avocado. Kid approved muffins that taste like brownies! Ingredients Info Cook Time 25 minutes Prep Time 8 minutes Servings mini muffins MetricUS Imperial Course Snack Votes: 79
Rating: 3.76
You: Rate this recipe! Info Cook Time 25 minutes Prep Time 8 minutes Servings mini muffins MetricUS Imperial Course Snack Votes: 79
Rating: 3.76
You: Rate this recipe! Ingredients Instructions
  1. Preheat oven to 350F. Generously grease a mini muffin pan with coconut oil.
  2. In a food processor blend all ingredients until smooth (except chocolate chips). Use a small ice-cream scoop and fill the muffin pan with batter, then sprinkle with mini chocolate chips (optional) and bake on 350F for 25-30 minutes until a toothpick when inserted to the middle of a muffin comes out clean.
Nutrition Facts Avocado Chocolate Paleo Muffins Amount Per Serving Calories 139 Calories from Fat 90 % Daily Value* Total Fat 10g 15% Saturated Fat 4g 20% Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Sodium 79mg 3% Potassium 90mg 3% Total Carbohydrates 12g 4% Dietary Fiber 3g 12% Sugars 7g Protein 3g 6% Vitamin A 0.3% Vitamin C 2% Calcium 3% Iron 5% * Percent Daily Values are based on a 2000 calorie diet.
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Paleo Butternut Squash Breakfast Bowl

Paleo Butternut Squash Breakfast Bowl

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Paleo breakfast bowl made with butternut squash. Topped off with blueberries, bananas, and pumpkin seeds. This healthy breakfast is easy for on-the-go lifestyles and busy families. Plus, it tastes amazing and will leave you wanting more!

Print Recipe Paleo Butternut Squash Breakfast Bowl Paleo breakfast bowl made with butternut squash. Topped off with blueberries, bananas, and pumpkin seeds. This healthy breakfast is easy for on the go lifestyles and busy families. Plus, it tastes amazing and will leave you wanting more! Ingredients Base Toppings Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Recipe Notes

How to bake butternut squash: Preheat oven to 400F. Cut squash in half lengthwise and set facedown on a baking tray with 1/2" water. Bake on 400F until when poked with a fork is soft, but not mushy (about 40-60 minutes, depending on the size of your squash).

Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 2
Rating: 5
You: Rate this recipe! Recipe Notes

How to bake butternut squash: Preheat oven to 400F. Cut squash in half lengthwise and set facedown on a baking tray with 1/2" water. Bake on 400F until when poked with a fork is soft, but not mushy (about 40-60 minutes, depending on the size of your squash).

Ingredients Base Toppings Instructions
  1. In a food processor blend ingredients for base until smooth. Transfer to bowls and add toppings before serving. Squash can be stored in fridge throughout the week for easy meal prep!
Nutrition Facts Paleo Butternut Squash Breakfast Bowl Amount Per Serving Calories 337 Calories from Fat 171 % Daily Value* Total Fat 19g 29% Saturated Fat 4g 20% Polyunsaturated Fat 3g Monounsaturated Fat 2g Sodium 4mg 0% Potassium 213mg 6% Total Carbohydrates 35g 12% Dietary Fiber 6g 24% Sugars 14g Protein 10g 20% Vitamin A 92% Vitamin C 19% Calcium 5% Iron 15% * Percent Daily Values are based on a 2000 calorie diet.
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Savory Whole30 Butternut Chicken Breakfast Bowl

Savory Whole30 Butternut Chicken Breakfast Bowl

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This savory whole30 breakfast bowl is made with butternut squash, chicken sausage, and sage cream sauce. Dairy free and paleo breakfast idea for busy families and individuals who are looking for a healthy breakfast packed with protein, nutrients, and flavor!

Print Recipe Savory Whole30 Butternut Chicken Breakfast Bowl This savory whole30 breakfast bowl is made with butternut squash, chicken sausage, and sage cream sauce. Dairy free and paleo breakfast idea for busy families and individuals who are looking for a healthy breakfast packed with protein, nutrients, and flavor! Ingredients Base Sauce Info Cook Time 10 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 40
Rating: 3.83
You: Rate this recipe! Recipe Notes

How to bake butternut squash: Preheat oven to 400F. Cut squash in half lengthwise and set facedown on a baking tray with 1/2" water. Bake on 400F until when poked with a fork is soft, but not mushy (about 40-60 minutes, depending on the size of your squash).

Info Cook Time 10 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 40
Rating: 3.83
You: Rate this recipe! Recipe Notes

How to bake butternut squash: Preheat oven to 400F. Cut squash in half lengthwise and set facedown on a baking tray with 1/2" water. Bake on 400F until when poked with a fork is soft, but not mushy (about 40-60 minutes, depending on the size of your squash).

Ingredients Base Sauce Instructions
  1. Prepare squash (see notes on how to make). Scrape the meat from the skin of the squash and set in a bowl.
  2. Slice chicken sausages into bite size rounds. In a fry pan cook sausage pieces in a drizzle of olive oil over medium heat until golden and crispy on the edges.
  3. In a sauce pan, saute minced onion with 1 tablespoon olive oil until golden and soft. Add rest of ingredients for sauce and heat until hot enough to serve.
  4. Add cooked sausages to squash and mix, then pour cream sauce over and serve.
Nutrition Facts Savory Whole30 Butternut Chicken Breakfast Bowl Amount Per Serving Calories 420 Calories from Fat 261 % Daily Value* Total Fat 29g 45% Saturated Fat 16g 80% Polyunsaturated Fat 0.4g Monounsaturated Fat 3g Sodium 680mg 28% Potassium 46mg 1% Total Carbohydrates 27g 9% Dietary Fiber 3g 12% Sugars 9g Protein 16g 32% Vitamin A 124% Vitamin C 12% Calcium 4% Iron 12% * Percent Daily Values are based on a 2000 calorie diet.
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Protein Snack Balls

Protein Snack Balls

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Low calorie snack balls made with nut butter and coated in a chocolate shell. An easy paleo snack for on the go! Perfect healthy snack or breakfast for kids and busy families.

Print Recipe Protein Snack Balls Low calorie snack balls made with nut butter and coated in a chocolate shell. An easy paleo snack for on the go! Perfect healthy snack or breakfast for kids and busy families. Ingredients Balls Chocolate Shell Info Prep Time 10 minutes Servings balls MetricUS Imperial Course Snack Votes: 1
Rating: 5
You: Rate this recipe! Info Prep Time 10 minutes Servings balls MetricUS Imperial Course Snack Votes: 1
Rating: 5
You: Rate this recipe! Ingredients Balls Chocolate Shell Instructions
  1. In a bowl mix together ingredients for the balls until smooth.
  2. Prepare the double boiler and melt chocolate chips and coconut oil together until the chocolate has just melted, then remove from heat and stir until all the chocolate has melted and is smooth.
  3. Scoop balls using a small ice-cream scoop and set on a baking tray lined with parchment paper. Chill balls in freezer until they solidify (optional). Then dip the balls in the chocolate and set back on the tray. Allow to set until chocolate has solidified before eating.
Nutrition Facts Protein Snack Balls Amount Per Serving Calories 106 Calories from Fat 63 % Daily Value* Total Fat 7g 11% Saturated Fat 2g 10% Polyunsaturated Fat 2g Monounsaturated Fat 3g Cholesterol 2mg 1% Sodium 66mg 3% Potassium 65mg 2% Total Carbohydrates 8g 3% Dietary Fiber 1g 4% Sugars 5g Protein 5g 10% Calcium 1% Iron 3% * Percent Daily Values are based on a 2000 calorie diet.
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