Category Archives: Breakfast

Whole Family | Granola!

Levi has been reeaallllyyyyy wanting to help me in the kitchen so I thought up the perfect recipe for him to do just that. Granola!

It’s not a messy recipe, for the most part you use a 1/2 cup measuring cup the whole time which makes it very simple. and all the cooking is done in the oven. The perfect recipe for little ones to help with.

Did I mention how incredibly tasty it is?

It is. Incredibly. Tasty.

For real.

Shiloh went on and on about how wonderful it was saying, “This is is the best healthy dessert I have ever had in my entire life!!!” Even the hubs said it was perfect and to not change a thing. He then got seconds. Let me tell you: make this recipe. It is AMAZINGLY DELICIOUS!

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Pumpkin Waffle Almond Butter Banana Sandwich

Seriously guys, if the name didn’t get you, I don’t know what will. How amazing is this?! Pumpkin Waffle Almond Butter Banana Sandwich?!?! Yes, please!!!

These “sandwiches” are the perfect breakfast, lunch, snack, treat, or heck- even dinner!

My kids absolutely LOVED them and I know your whole family will too.

IMG_4806Here’s what you need: 

Pumpkin Waffles (or any kind you prefer)

Almond Butter

Bananas, sliced

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Here’s what you do:

1. Cut waffles into fourths, to make triangles.

2. Warm up waffles a bit so they’re warm and the butter is easily spreadable.

3. Spread waffle triangle with almond butter.

4. Place a few banana slices on butter.

5. Top all that with another waffle triangle.

Eat! And then make another one! Oh yeah… and ENJOY!!! 

Whole Family | Paleo Pumpkin Waffles

My kids have been begging me to use the waffle maker that’s been sitting in my cabinet for over a year, still in the box. I finally worked up the nerve to unpack it and get to work on making a delicious, airy, healthy, wheat-free waffle and guys- I believe I did. Check out our whole family recipe for pumpkin waffles! 
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Here’s what you need:

2 cups canned Pumpkin

1 1/4 cup Almond Flour

4 tbsp Butter or Coconut oil, melted

2 tbsp 100% Maple Syrup

1/2 cup Coconut Milk

3 tsp Baking Powder

2 tsp Vanilla

1 tsp Nutmeg

2 tsp Cinnamon

8 eggs

8 egg whites (You can use real eggs or from a carton of 100% egg whites)

*Oil or butter to coat waffle maker with.

Here’s what you do: 

1. Combine all ingredients, excluding the egg whites.

2. Beat egg whites with a hand mixer for about 5 minutes, until very light and fluffily.

3. Gently fold egg whites into batter.

4. Preheat waffle maker to high heat. Spray or coat with oil. (The coating helps to make the waffle crispy.)

5. Add 1/2 a cup of batter to waffle maker and cook for 3/1 – 4 minutes.

Waffle is ready when it easily comes away from waffle maker. Makes about 12 large waffles.

Top with Kerrygold butter and 100% pure Maple Syrup.

Enjoy! 

Pancake Stuffed Sausage Muffins

My oldest son, Jeremiah, is really into camping lately. For his 9th birthday he “camped” overnight with friends in our living room and had a blast. For breakfast I wanted to make a meal that could be something we would have brought along with us if we really were camping outdoors. Bring on pancake-stuffed-sausage-muffins!

As always, this is a super-easy and really fun recipe that the whole family with absolutely love.

For my pancake recipe I used this pumpkin pancake recipe but any pancake recipe will work wonderfully, even store-bought I’m sure. This recipe makes 12 muffins.

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Whole Family | Sweet Potato Cinnamon Hashies

Our family loves sweet potatoes in all forms and fashions. We make sweet potato fries, sweet potato coins, mashed sweet potatoes, cubed sweet potatoes, baked sweet potatoes….you get the point. This morning I was looking for a new way to make sweet potatoes and WOW, did I come up with something spectacular.

Sweet Potato Cinnamon-Hashies! 

Check out my super easy and super tasty recipe. Make sure you make a whole bunch of these, your family won’t be able to get enough!

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Whole Family | Paleo Breakfast Pizza

What a fun breakfast this is. And so SIMPLE!

You can fancy this up as much as you want or keep it simple. However you make it, you’re going to want to make this breakfast pizza again and again.

Here’s what you need (For 5 people): 

10 eggs

salt and pepper

1/4 pound of chorizo

half an onion, coarsely chopped

handful of grape tomatoes, halved

optional: 1 mango, diced

optional: 2 kiwis, diced Continue reading →

Apple Muffins

I LOVE these muffins! I got this recipe straight from Sarah Fragoso over at www.everydaypaleo.com. I would highly recommend checking out her website and her book. You will LOVE it too!

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Here’s what you need: 

2 1/4 cups almond meal

4 eggs

1 apple, finely chopped

1 banana, chopped

1/4 cup coconut oil, softened

1/3 cup water

1/2 tsp baking soda

1 heaping tbsp cinnamon

Here’s what you do: 

1. Pre heat oven to 350.

2. Add all ingredients and mix by hand.

3. Fill 12 muffins tins.

4. Bake for 17 minutes.

Enjoy!!

Pumpkin Pancakes

I found this recipe on the CFSCC website and loved it! I tweaked it a bit and it worked great. Of course, in the spirit of the whole30 this is not something we’re adding to our normal breakfast routine, but once a month? I think we’re doing okay. And they’re really good. It feels like FALL!!! :)
Ingredients:
1 cup unsweetened pumpkin puree
1/2 cup almond butter
4 eggs
1/4 cup coconut milk (If the batter is too thick add more milk, but start with a 1/4 and go from there)
4 tbsp honey ( I used unsweetened applesauce)
2 tbsp vanilla
2 tsp cinnamon
1/2 tsp nutmeg
Optional: 1/2 cup finely chopped pecans
Directions:
Preheat a nonstick griddle. Combine all ingredients and mix well. Pour onto hot griddle (we make them silver dollar sized). Let them cook for about 2-3 minutes (you’ll see the pancakes start to bubble and cook on the edges when they’re ready to flip). Flip and cook a couple more minutes. We topped ours with our favorite unsweetened strawberry preserves and coconut “sprinkles”. Recipe makes about 20, 2-inch pancakes. Enjoy!
P.S. I also LOVE the pancake recipe in Paleo Comfort Foods and that recipe does not have any added sweetener. Check it out!

Blueberry Pecan Muffins

The other morning I was planning on making banana nut muffins and halfway through throwing all the ingredients in a bowl I realized we were out of bananas! So… I improvised and made blueberry pecan muffins instead (totally made that up on my own!) and they are delicious!

The blueberries come from a beautiful, tiny farm on the top of a mountain in Tennessee where Brandon’s mom’s family is from. We traveled up there for a family reunion last year and as we were driving around happened to notice this tiny farm owned by a young family. They support themselves by selling fruit, veggies and pillowcase dresses. (I’m kicking myself for not getting a dress for Shiloh!)

Brandon thought I was off my rocker because I was SOOO excited when I saw that you could pick your own blueberries! As a “Whole Family” we picked 2 pounds of blueberries and ate them with ice cream for days. They are DELICIOUS! We happen to still have some frozen and they are perfect in these muffins. Hopefully you have some wonderful, story behind them, blueberries for this recipe as well!

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Here’s what you need:

  • 2 cups almond flour
  • 1/4 cup flaxseed meal
  • 2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 1/2 cups pecans
  • 1 cup blueberries
  • 4 tbsp unsweetened applesauce
  • 4 eggs
  • 1 tsp vanilla extract

Here’s what you do:

  1. Preheat oven to 375 degrees F.
  2. Mix all ingredients, except blueberries, together.
  3. Fold in blueberries.
  4. Fill greased muffin tins about 3/4 full.
  5. Bake muffins for 25 minutes.

Hope you love these as much as we do!

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Morning Glory Muffins

These are the best muffins EVER straight from my new copy of Paleo Comfort Foods! Had to share! :)

Morning Glory Muffins- from www.paleocomfortfoods.com

Ingredients

2 1/2 cups almond flour
1 tablespoon cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
2 cups carrots, peeled and grated
1 large apple, peeled, cored and grated
1 cup shredded coconut
1 cup raisins
3 large eggs
2 tablespoons honey (optional)
1/2 cup coconut or olive oil
1 teaspoon vanilla

Directions

1. Preheat oven to 350 degrees F and grease a standard-sized muffin pan.
2. Combine almond flour, cinnamon, baking soda and salt in a large bowl.  Add carrot, apple, coconut and raisins and combine well. (I also add a cup of pecans)
3. In a separate bowl, whisk eggs, honey, oil and vanilla extract together.
4. Pour the wet mixture over the dry ingredients and mix very well. The batter will be very thick.
5. Spoon the batter out into muffin pan and place on upper or middle rack of your oven for 40-50 minutes.
6. When a toothpick inserted into the top of a muffin comes out clean, the muffins are done.
7. Cool muffins in the pan for 8-10 minutes and then remove to a rack to finish cooling.

Our New Fave: Banana Nut Muffins

Paleo Banana Nut Bread/Muffins (from Rob Wolf)

Gluten-free, grain-free, dairy-free

Ingredients

  • 2 cups almond flour (Just for health’s sake and since you can’t taste it I substitute out a 1/4 cup of almond flour for flaxseed meal)
  • 1/4 cup flaxseed meal ( I add another 1/4 cup flaxseed meal for almond flour)
  • 2 tsp cinnamon (I usually add another tsp to this)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2/3 cup chopped pecans (I probably use 1 1/2 cups, but I REALLY like pecans)
  • 4 bananas (mashed well)
  • 2 tbsp local honey (I substitute 3 tbsp unsweetened applesauce)
  • 4 eggs
  • 1 tsp vanilla extract

Directions

  1. Preheat oven to 375 degrees F.
  2. Sift the dry ingredients together in a large bowl.
  3. In a separate bowl, add the mashed bananas, eggs, honey, and vanilla and mix well.
  4. Make a well in the dry ingredients and pour in the wet ingredients. Stir until combined. Normally with breads or muffin recipes, you don’t want to overmix, but since there’s no gluten here, mix to your heart’s content. The muffins won’t get gummy or icky.
  5. Fill greased muffin tins, baking cups, mini-loaf pans or big loaf pans about 3/4 full. Bake muffins for 23-25 minutes and loaves for 30 minutes, or until a toothpick inserted in the center comes out clean.

My kids love topping these with fresh almond butter. Yum!