Needing a protein boost in the morning, or looking to have well-rounded muffins that have everything in them? This little recipe will help fuel your body, mind, and soul for those days we really don’t want to get out of bed.
This recipe also allows for over ingredients to be placed within, like bell peppers or another kind of meat.
Bacon, Egg and Tomato Muffins
Bring out the cooking spray and preheat oven to 350 degrees Fahrenheit.
Cover the muffin or cupcake tray with the cooking spray.
Cook the bacon in a large skillet, keep it on medium heat and continously turn the bacon over. When the bacon is halfway cooked (5 minutes tops). Cut the bacon into small bits.
Take the bacon bits and egg, green onions, 1 cup of cherry (halved or chopped) tomatoes and black pepper. Mix them together in a bowl.
Pour this mixture into the muffin or cupcake tray.
Bake for about 15-20 minutes. Enjoy!
While this group of Pumpkin Seed Vanilla Clusters may not look like much, they do serve a vital purpose. While searching out various seeds that were high in Zinc (the one vitamin that is required throughout this flu season) to ensure a healthy and happy home, pumpkin seeds were at the top of that list. Pumpkin Seeds can not only provide a high zinc count but also pumpkin is on the Paleo-approved list!
These clusters can be enjoyed on cereal or as a healthy snack for anyone on the go! This is a great alternative to simply grabbing a pre-packaged food, these clusters will help revitalize you!
Pumpkin Seed Vanilla Clusters
Bring your oven to a preheated temp. of 150 degrees Fahrenheit.
In a bowl combine the vanilla extract, maple syrup and coconut sugar. Stir until the three create a thick paste. Afterwards add a small amount of boiling water to thin out the paste, until it looks like a runny syrup.
Dump in the pumpkin seeds and stir until each one is covered.
Get out a backing sheet and place down parchment paper.
Then like you would with cookie dough, take about a teaspoon full of coated pumpkin seeds and dallop them onto a baking sheet. Repeat until all the pumpkin seeds are grouped together in little sections.
Bake for 15-20 minutes. Do not let the seeds burn, so check on them constently after the 10 minute mark. Allow the seeds to turn a golden brown hue.
Take out the baking sheet, allow the clusters to cool down. You can press together the clusters so they form a ball. However, the clusters will cool off quickly.
Once they've cool the clusters are ready to eat!
Looking to change up your breakfast routine? What about adding brussels sprouts to your daily intake of vegetables? Plus brussels sprouts tend to get a bad rep if they are not cooked or prepped properly. In fact, brussels sprouts have a ton of nutrients and can be quite tasty if they are paired with eggs!
This recipe showcases how to make a Brussels Sprouts Hash that will have you going back for seconds. Or even making this for different family members!
Hash Made With Brussels Sprouts
Heat up a medium size pan with olive/grapeseed oil, this is a great time to utilize a casket iron skillet! If not, do not worry.
When the oil is hot, add rosemary.
Cook for 60 seconds, then remove the rosemary to a plate nearby.
Add the onion and garlic. Reduce the heat to low, cook until the onion softens. This can be anywhere from 5-8 minutes.
Add the brussels sprouts and set heat to medium to high heat. Bring back the rosemary by either chopping or crushing the sprig. Be sure to discard the stem. Add to the pan.
You must stir consistently, the brussels will turn a gold on the edges. Timing defers between 5-7 minutes.
Now divide the pan into 4 sections. These sections will be for the eggs. Be sure to reduce the heat to a low, medium.
Add a cover, cook for 3 minutes.
You can either salt or pepper now or wait until you've dished up a plate.
Prepare to serve! Be sure to have a deent size spoon on hand for this dish!
With this Paleo almond pancakes recipe, breakfast can be a healthy and scrumptious! Top these perfect pancakes with toasted almonds and fresh berries for a perfectly blended flavor.
Paleo Almond Pancakes
In a bowl, mix together eggs, almond milk, honey, almond flour, coconut oil, and salt.
Heat a large pan or griddle on medium heat and add some oil to lightly coat pan.
Pour pancake batter onto the pan or griddle, making sure there is enough space between each pancake.
Cook for about 4 minutes, or until edges start to brown.
Gently flip pancakes and cook for an additional 4 minutes or until edges start to brown.
Serve with some extra honey for breakfast.
Try this easy and colorful way to perk up your plate of scrambled eggs. Finding a protein boost, especially in the morning can be a hassle. At times getting up and fixing breakfast can be a chore, but with this scramble, you’ll feel energized and ready to start your day.
What’s great is with a scramble, you can alter this recipe to fit in more vegetables or take out the ones you’re not to keen on. Besides being a breakfast dish, this recipe can be cooked for lunch or dinner. However, this vegetable and protein packed dish are great for after a good workout. Refueling your body after Yoga or Pilates would be ideal for this recipe!
Paleo Egg and Vegetable Scramble
Put oil in a large skillet over medium-high heat.
Add peppers and sprinkle with salt and pepper. Cook, stirring occasionally, until peppers are brightly colored but not too soft, about 6 minutes.
Reduce heat to medium-low and pour in eggs. Cook, stirring occasionally with a wooden spoon or spatula, until eggs are cooked.
Serve with chopped chives.