Breakfast
Category
Healthy Sweet Potato Cereal Bowl
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Easiest low calorie healthy breakfast! Sweet potato fruit cereal is made with baked sweet potato, fresh fruit, and nut milk of choice. This is a perfect paleo whole30 breakfast for on the go.
Print Recipe Healthy Sweet Potato Cereal Bowl Easiest low calorie healthy breakfast! Sweet potato fruit cereal is made with baked sweet potato, fresh fruit, and nut milk of choice. This is a perfect paleo whole30 breakfast for on the go. Ingredients- 2 large baked sweet potatoes see notes on how to make
- 4 cups bluberries fresh or frozen
- 1 large banana sliced
- 4 tablespoons hemp hearts
- 4 tablespoons cashew butter or other nut butter
- sea salt flakes to taste
- 4 cups almond milk or to taste
Rating: 5
You: Rate this recipe! Recipe Notes
How to make baked sweet potatoes: poke sweet potatoes with knife in various spots, then place on oven racks. Bake on 400F until soft (about 50 minutes).
Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1Rating: 5
You: Rate this recipe! Recipe Notes
How to make baked sweet potatoes: poke sweet potatoes with knife in various spots, then place on oven racks. Bake on 400F until soft (about 50 minutes).
Ingredients- 2 large baked sweet potatoes see notes on how to make
- 4 cups bluberries fresh or frozen
- 1 large banana sliced
- 4 tablespoons hemp hearts
- 4 tablespoons cashew butter or other nut butter
- sea salt flakes to taste
- 4 cups almond milk or to taste
- Cut baked sweet potato into bite size cubes. Add all ingredients into a bowl and serve like cereal.
Paleo Banana Muffins Made With Sweet Potato Instead Of Flour
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51 calorie banana muffins made with sweet potatoes instead of flour! Healthy paleo banana bread muffins make easy paleo breakfasts for on the go. Kid friendly paleo snack idea.
Print Recipe Paleo Banana Bread Made With Sweet Potato Instead Of Flour 51 calorie banana muffins made with sweet potatoes instead of flour! Healthy paleo banana bread muffins make easy paleo breakfasts for on the go. Kid friendly paleo snack idea. Ingredients- 1 medium sweet potato cubed
- 3 large bananas
- 2 large eggs
- 1/4 cup coconut flour
- 2 tablespoons coconut oil
- 1 tablespoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon himalayan pink salt
- 1/4 cup coconut sugar optional
Rating: 3.34
You: Rate this recipe! Info Cook Time 20 minutes Prep Time 5 minutes Servings mini muffins MetricUS Imperial Course Main Dish, Snack Votes: 85
Rating: 3.34
You: Rate this recipe! Ingredients
- 1 medium sweet potato cubed
- 3 large bananas
- 2 large eggs
- 1/4 cup coconut flour
- 2 tablespoons coconut oil
- 1 tablespoons ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon himalayan pink salt
- 1/4 cup coconut sugar optional
- Preheat oven to 350F. Generously grease a mini muffin pan with coconut oil.
- In a food processor blend all ingredients until completely smooth.
- Use a small ice-cream scoop to fill the muffin tin. Bake on 350F for 20 minutes. Store in fridge for 2-3 days then in the freezer.
Egg Sage Sausage Stuffed Acorn Squash
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Whole30 breakfast stuffed acorn squash makes a great breakfast, lunch or dinner! Soft scrambled eggs, crispy sausage, sage, and onions all stuffed in a roasted acorn squash makes for easy paleo breakfast meal prep.
Print Recipe Egg Sage Sausage Stuffed Acorn Squash Whole30 breakfast stuffed acorn squash makes a great breakfast, lunch or dinner! Soft scrambled eggs, crispy sausage, sage, and onions, all stuffed in a roasted acorn squash- makes for easy paleo breakfast meal prep. Ingredients- 2 acorn winter squash
- 8 large eggs scrambled
- 4 sausage I use: Teton Grass Fed Beef Sausage
- 1/2 white onion chopped
- 1/4 cup sage fresh
- 2-4 cups arugula
- salt and pepper to taste
- avocado oil for cooking
Rating: 5
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 15 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 1
Rating: 5
You: Rate this recipe! Ingredients
- 2 acorn winter squash
- 8 large eggs scrambled
- 4 sausage I use: Teton Grass Fed Beef Sausage
- 1/2 white onion chopped
- 1/4 cup sage fresh
- 2-4 cups arugula
- salt and pepper to taste
- avocado oil for cooking
- Preheat oven to 400F. Line a baking tray with parchment paper.
- Cut squash in half lengthwise, drizzle squash halves lightly with avocado oil, lay face down on baking tray, and bake on 400F for about 30 minutes until soft.
- While squash is baking, heat a skillet over medium heat on the stove. Dice onion and sage, then saute with about 1 tablespoon avocado oil. Stir on occasion until onions are golden, then remove and set aside.
- Cut sausages into bite size rounds and cook in the skillet with a bit of oil until golden and crisp on each side, then remove and set aside.
- Beat eggs together, then cook scrambled.
- Assemble by layering in a handful of arugula into each squash half, then sautéed onions and sage, sausage pieces, and eggs. Top with salt and pepper to taste and serve.
Sweet Potato Pumpkin Spice Paleo Bread
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Craving pumpkin bread? Well, I have something better for you to try… This sweet potato bread is like thanksgiving in a loaf pan, you’re welcome. Holiday feels, here we come!! This is how I tried to make bread using sweet potatoes. Tastes like pumpkin pie, but BREAD. Also happens to be gluten free, dairy free, and refined sugar free- so you can eat this for breakfast!
Print Recipe Sweet Potato Pumpkin Spice Paleo Bread Craving pumpkin bread? Well, I have something better for you to try... This sweet potato bread is like thanksgiving in a loaf pan, you're welcome. Holiday feels, here we come!! This is how I tried to make bread using sweet potatoes instead of flour. Tastes like pumpkin pie, but BREAD. Also happens to be gluten free, dairy free, and refined sugar free- so you can eat this for breakfast! Ingredients- 1 large sweet potato or 2 small/medium ones, about 450 grams
- 4 large eggs
- 1/2 cup coconut flour
- 1/2 cup coconut sugar
- 1/3 cup coconut oil
- 1/4 cup maple syrup
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
Rating: 3.56
You: Rate this recipe! Info Cook Time 90 minutes Prep Time 5-8 minutes Servings slices MetricUS Imperial Course Bread Votes: 214
Rating: 3.56
You: Rate this recipe! Ingredients
- 1 large sweet potato or 2 small/medium ones, about 450 grams
- 4 large eggs
- 1/2 cup coconut flour
- 1/2 cup coconut sugar
- 1/3 cup coconut oil
- 1/4 cup maple syrup
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- Preheat oven to 350F.
- Mince 1 large sweet potato or 2 small ones in a food processor until rice consistency.
- Add rest of ingredients to food processor and blend until smooth.
- Bake in a parchment lined standard bread pan (4 1/2" by 8 1/2") for about 90 minutes until a toothpick when inserted comes out clean.
Whole30 Paleo Breakfast Stuffed Sweet Potatoes
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Baked sweet potatoes stuffed with blueberries, bananas, and cashew butter. This easy paleo whole30 breakfast is perfect for meal prep; make ahead and eat throughout the week!
Print Recipe Whole30 Paleo Breakfast Stuffed Sweet Potatoes Baked sweet potatoes stuffed with blueberries, bananas, and cashew butter. This easy paleo whole30 breakfast is perfect for meal prep; make ahead and eat throughout the week! Ingredients- 4 medium baked sweet potatoes see notes on how to bake
- 4 tablespoons cashew butter or other nut butter
- 2 cups bluberries
- 1-2 bananas sliced
- 4 tablespoons hemp hearts
- sea salt flakes to taste
Rating: 4.67
You: Rate this recipe! Recipe Notes
How to make baked sweet potatoes: poke sweet potatoes with knife in various spots, then place on oven racks. Bake on 400F until soft (about 50 minutes).
Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 3Rating: 4.67
You: Rate this recipe! Recipe Notes
How to make baked sweet potatoes: poke sweet potatoes with knife in various spots, then place on oven racks. Bake on 400F until soft (about 50 minutes).
Ingredients- 4 medium baked sweet potatoes see notes on how to bake
- 4 tablespoons cashew butter or other nut butter
- 2 cups bluberries
- 1-2 bananas sliced
- 4 tablespoons hemp hearts
- sea salt flakes to taste
- Slice sweet potatoes in half, drizzle with cashew butter, top with blueberries and sliced bananas. Then sprinkle with hemp hearts (or chia seeds or chopped pecans) and sea salt flakes, then serve. You can bake sweet potatoes ahead of time for meal prep (store in fridge) and serve throughout the week.
Stuffed Banana Paleo Diet Snacks
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These stuffed bananas are a healthy snack idea. Made with almond butter and bananas; topped with coconut butter, mini chocolate chips, and sea salt flakes. Make this easy paleo diet snack for breakfast for after dinner treat.
Print Recipe Stuffed Banana Paleo Diet Snacks These stuffed bananas are a healthy snack idea. Made with almond butter and bananas; topped with coconut butter, mini chocolate chips, and sea salt flakes. Make this easy paleo diet snack for breakfast for after dinner treat. Ingredients- 2 bananas sliced in half lengthwise
- almond butter
- walnuts or pecans
- coconut butter
- mini chocolate chips
- sea salt flakes
Rating: 3.4
You: Rate this recipe! Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Snack Votes: 5
Rating: 3.4
You: Rate this recipe! Ingredients
- 2 bananas sliced in half lengthwise
- almond butter
- walnuts or pecans
- coconut butter
- mini chocolate chips
- sea salt flakes
- Place banana halves on a plate and spread with nut butter. Sandwich other half of banana on top. Top with walnuts, chocolate chips, drizzle with coconut butter, and sprinkle with sea salt flakes. Store in fridge or freezer.
Kale Pesto Paleo Sweet Potato Pitas
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Fresh and flavorful sweet potato pitas with 5 minute kale avocado pesto! An easy whole30 and paleo meal prep idea for family dinners this summer.
Print Recipe Kale Pesto Paleo Sweet Potato Pitas Fresh and flavorful sweet potato pitas with 5 minute kale avocado pesto! An easy whole30 and paleo meal prep idea for family dinners this summer. Ingredients Pita- 1 medium boiled sweet potato mashed equals about 1 1/4 cup
- 3/4 cup cassava flour
- 1 large egg
- 1/2 teaspoon sea salt
- 2 cups chopped kale
- 1/2 large avocado pitted
- 1/4 cup olive oil
- 1/4-1/2 cup water
- 1 large garlic clove
- 1/2 teaspoon sea salt to taste
- lemon juice from 1 lemon
- 4 cups cauliflower chopped
- 1 canned roasted red bell pepper sliced
- 4 large eggs soft boiled
- lime juice to taste
- chili flakes to taste
Rating: 5
You: Rate this recipe! Info Cook Time 50 minutes Prep Time 25 minutes Servings servings MetricUS Imperial Course Main Dish Votes: 4
Rating: 5
You: Rate this recipe! Ingredients Pita
- 1 medium boiled sweet potato mashed equals about 1 1/4 cup
- 3/4 cup cassava flour
- 1 large egg
- 1/2 teaspoon sea salt
- 2 cups chopped kale
- 1/2 large avocado pitted
- 1/4 cup olive oil
- 1/4-1/2 cup water
- 1 large garlic clove
- 1/2 teaspoon sea salt to taste
- lemon juice from 1 lemon
- 4 cups cauliflower chopped
- 1 canned roasted red bell pepper sliced
- 4 large eggs soft boiled
- lime juice to taste
- chili flakes to taste
- Preheat oven to 350F.
- In a food processor or bowl combine ingredients for pitas until smooth. Note: Add more or less cassava flour to get the dough to be pliable. If you don't have cooked sweet potato on hand, make it by peeling a large sweet potato, cutting into 2" chunks, and boiling in water until soft (drain water from sweet potatoes after boiling).
- Separate dough into 4-5 equal parts and press down with your fingers into flat 5" pitas on a baking tray lined with parchment paper. Bake on 350F for 10 minutes on each side until golden brown.
- Preheat oven to 425F. Add chopped cauliflower on a baking tray lined with parchment paper, drizzle with olive oil, salt and pepper to taste, and bake on 425F for 30 minutes.
- To make soft boiled eggs, bring a pot of water to a boil then add eggs and boil for 7 minutes. Remove eggs and chill in an ice bath before peeling.
- In a food processor blend ingredients for kale pesto until it reaches desired consistency.
- Assemble pitas by layering on pesto, roasted cauliflower, red peppers, and eggs. Top with fresh lime juice, chili flakes, and coconut milk to taste.
Healthy Chocolate Sweet Potato Avocado Muffins
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Healthy-decadent-fudgy-chocolate muffins made with sweet potato, avocado, and cauliflower! Flourless, nut free, paleo, and gluten free muffins made with veggies. The best way to get your kids to eat their veggies is these double chocolate muffins!
Print Recipe Healthy Chocolate Sweet Potato Avocado Muffins Healthy decadent fudgy chocolate muffins made with sweet potato, avocado, and cauliflower! Flourless, nut free, paleo, and gluten free muffins made with veggies. The best way to get your kids to eat their veggies is these double chocolate muffins! Ingredients- 2 cups raw sweet potato minced
- 1 medium avocado pitted, peeled
- 1/2 cup raw cauliflower minced
- 1/2 cup cocoa powder
- 2 large eggs
- 2 tablespoons coconut oil
- 2 tablespoons coconut flour
- 6 tablespoons maple syrup
- 1/4 cup coconut sugar
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 3/4 teaspoon sea salt
- chocolate chips for sprinkling on top
Rating: 4.29
You: Rate this recipe! Recipe Notes
These muffins are purely veggie based, so they are really moist! If you’re not into that, then I’d say pass this recipe up. But if you are looking for the healthiest veggie chocolate muffin of your life, you just found it.
Info Cook Time 1 hour Prep Time 10 minutes Servings muffins MetricUS Imperial Course Bread Votes: 7Rating: 4.29
You: Rate this recipe! Recipe Notes
These muffins are purely veggie based, so they are really moist! If you’re not into that, then I’d say pass this recipe up. But if you are looking for the healthiest veggie chocolate muffin of your life, you just found it.
Ingredients- 2 cups raw sweet potato minced
- 1 medium avocado pitted, peeled
- 1/2 cup raw cauliflower minced
- 1/2 cup cocoa powder
- 2 large eggs
- 2 tablespoons coconut oil
- 2 tablespoons coconut flour
- 6 tablespoons maple syrup
- 1/4 cup coconut sugar
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 3/4 teaspoon sea salt
- chocolate chips for sprinkling on top
- Preheat oven to 350F.
- In a food processor prepare your minced sweet potato and cauliflower.
- Add all ingredients (except chocolate chips) in a high speed blender and puree until smooth.
- Line muffin tray with paper liners and fill 3/4 the way full with batter. Then sprinkle with chocolate chips (optional). I use large bakery style muffins and it makes 5 muffins and takes 1 hour 20 minutes to bake. To make 10 regular muffins reduce cooking time to about 60 minutes. You will know they have finished cooking when a knife inserted into the middle of a muffin comes out clean. Cool before eating (this allows the muffins to set up). The muffins should be really moist inside. Store in fridge or freezer.
Golden Iced Turmeric Latte
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Top on my paleo food list: golden iced turmeric lattes. Tastes like liquid sunshine! An easy refreshing paleo and whole30 beverage, perfect for summer.
Print Recipe Golden Iced Turmeric Latte Top on my paleo food list: golden iced turmeric lattes. Tastes like liquid sunshine! An easy refreshing paleo and whole30 beverage, perfect for summer. Ingredients- 1 1/2 cup almond milk
- 1/4 cup raw cashews optional- makes it's super creamy!
- 1 teaspoon vanilla extract
- 3/4 teaspoon turmeric powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon vanilla powder
- dash of nutmeg
- pinch of fresh cracked black pepper
- pinch of sea salt
- 6-8 ice cubes
- stevia liquid to taste or 2 tablespoons maple syrup
Rating: 5
You: Rate this recipe! Info Prep Time 5 minutes Servings servings MetricUS Imperial Course Drinks Votes: 1
Rating: 5
You: Rate this recipe! Ingredients
- 1 1/2 cup almond milk
- 1/4 cup raw cashews optional- makes it's super creamy!
- 1 teaspoon vanilla extract
- 3/4 teaspoon turmeric powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon vanilla powder
- dash of nutmeg
- pinch of fresh cracked black pepper
- pinch of sea salt
- 6-8 ice cubes
- stevia liquid to taste or 2 tablespoons maple syrup
- In a high speed blender combine ingredients on high for 1-3 minutes until smooth and frothy.
- If you want to make the two layer fancy look- pour some almond milk into the bottom of a glass with ice cubes. Top it off with golden milk, whipped cream/coconut cream, and natural sprinkles.
Blueberry Chocolate Paleo Breakfast Scones
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Easy paleo gluten free breakfast scones with blueberries, lemon zest, and chocolate chips. Healthy almond flour paleo scone recipe. An easy paleo breakfast on the go!
Print Recipe Blueberry Chocolate Paleo Breakfast Scones Easy paleo gluten free breakfast scones with blueberries, lemon zest, and chocolate chips. Healthy almond flour paleo scone recipe. An easy paleo breakfast on the go! Ingredients- 1 1/2 cups almond flour
- 1 cup cassava flour Anthonys Goods brand is the only brand cassava flour I have tried with this.
- 1/4 cup coconut sugar
- 1/4 cup coconut oil
- 1/4 cup palm oil shortening
- 1/2 cup full fat canned coconut milk
- 1 large egg
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup blueberries
- 1/3 cup mini chocolate chips optional
Rating: 5
You: Rate this recipe! Info Cook Time 30 minutes Prep Time 10 minutes Servings scones MetricUS Imperial Course Dessert Votes: 3
Rating: 5
You: Rate this recipe! Ingredients
- 1 1/2 cups almond flour
- 1 cup cassava flour Anthonys Goods brand is the only brand cassava flour I have tried with this.
- 1/4 cup coconut sugar
- 1/4 cup coconut oil
- 1/4 cup palm oil shortening
- 1/2 cup full fat canned coconut milk
- 1 large egg
- 1 tablespoon lemon zest
- 1 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup blueberries
- 1/3 cup mini chocolate chips optional
- Preheat oven to 375F.
- In a food processor (or by hand) combine ingredients for scones (except blueberries and chocolate chips). Then stir in chocolate chips and blueberries by hand.
- Press dough into a circle- 1 1/2" high. Cut into 8 scones. Bake on 375F for 30 minutes.