10 paleo diet breakfast recipes

paleo breakfast

Paleo diet breakfast

 

It’s been over a year now since I have been experimenting with paleo diet on and off. I have been going three weeks now fully on it and it’s been great. Although when I first started out it’s been a roller coaster ride. I was used to going out and eating at mc Donald’s, burger king, buying hot dogs, ordering pizzas etc. If someone told me a year ago that I would be eating fresh fruits, lean meat and vegetables for my paleo diet breakfast now. My reply to that would be “huh?”

 

Remember my friend from my very first blog who taught me how me to live simple and frugal. She was the one who introduced me to paleo diet (thank you friend). As stated before it’s been really great. The recipes that you will see below are 10 simple paleo diet recipes that I got from her. I have used all of them and they are all very simple to prepare as I am sometimes a lazy person when it comes on to cooking. Hopefully you can all add these to your paleo diet breakfast menu.

 

Morning Rainbow

 

2 wild-caught rainbow or other trout, 10-12 inches each

2 tablespoons extra virgin olive oil

½ sweet yellow onion, diced

2 tablespoons Chardonnay

1 teaspoon minced fresh dill

1 teaspoon paprika

Juice from ½ lemon

 

Preheat oven to 350 degrees. Clean trout thoroughly and place on a sheet of foil large enough to wrap entire fish. In a small cast iron skillet, heat oil over medium flame. Add onion and sauté until tender, about five minutes. Remove from pan and place in a small mixing bowl. Mix with wine, dill, paprika, and lemon juice. Stuff the trout with the onion mixture and wrap securely with foil. Bake for twenty minutes.

 

Turkey Gobbler’s Omelet

 

4 omega 3 eggs

1 tablespoon extra virgin olive oil

1 small red tomato, chopped

2 ounces Roasted Turkey Breast (page 90)

1 teaspoon chopped fresh dill

1 teaspoon dried tarragon

Freshly ground black pepper

 

In a small mixing bowl, whisk eggs until frothy. Heat oil in a small skillet over medium flame and add eggs. Using a rubber spatula, gently lift the edges of the omelet and allow uncooked eggs to run off to the side of the pan. When eggs are almost set, place tomato and turkey on one side, sprinkle with dill and tarragon, and fold in half. Cover and simmer for one minute. Cut in half and slide onto two plates. Season with fresh pepper to taste.

 

Fired-Up Steak and Eggs

 

1 tablespoon extra virgin olive oil

1 green bell pepper, cut into strips

½ small onion, finely chopped

½ teaspoon chopped fresh basil

½ teaspoon dried rosemary

2 ounces Beef Tenderloin Roast, cut into strips (page 98)

2 omega 3 eggs, beaten

Freshly ground black pepper

 

Heat oil in cast iron skillet over medium flame. Add peppers, onions, basil, and rosemary and sauté for five minutes. Layer with beef and continue to sauté one minute. Pour in eggs and stir all ingredients for two minutes. Season with freshly ground black pepper to taste.

 

So Cal Omelet

 

This can be served for two and can be eaten anytime of the day but is most preferable to eat it at breakfast.

 

1 cup chopped spinach

4 omega 3 eggs

1 tablespoon extra virgin olive oil

1 teaspoon finely chopped fresh basil

Freshly ground black pepper

1 small avocado, thinly sliced

 

In a small mixing bowl, whisk eggs until frothy. Heat oil in a small skillet over medium flame. Add eggs. Using a rubber spatula, gently lift the edges of the omelet and allow uncooked egg to run off to

the sides of the pan. When eggs are almost set, layer the spinach over half of the omelet, sprinkle basil and pepper on the other half, and fold one half over the other. Reduce heat. Cover and simmer for one minute. Cut in half, slide onto two plates, and garnish with sliced avocado.  

 

Chick-Veggie Heaven

 

2 tablespoons extra virgin olive oil

1 small yellow onion, chopped

1 garlic clove, minced

8 ounces fresh asparagus, chopped

1 large carrot, cut into matchsticks

8 ounces leftover Roasted Trussed Chicken, shredded

(page 82)

8 ounces fresh, raw spinach

Juice from ½ lemon

 

In a cast iron skillet over medium flame, sauté onion and garlic for about five minutes or until tender. Add asparagus and carrot and continue to sauté for an additional five minutes. Mix in chicken and stir

for one minute. Fold in spinach, remove from heat, and cover. Spinach will wilt from the steam. Remove cover and drizzle mixture with fresh lemon juice.

 

Veggie Frittata

 

 

2 tablespoons extra virgin olive oil

1 red bell pepper, thinly sliced

1 small yellow onion, thinly sliced

1 garlic clove, minced

2 ounces white mushrooms, thinly sliced

4 large omega 3 eggs, beaten

Preheat oven to broil.

 

Heat oil in a cast iron skillet over medium flame. Add pepper, onion, and garlic. Sauté while stirring for about five minutes or until tender. Mix in mushrooms and continue cooking for five minutes, stirring occasionally. Pour in eggs and continue to stir occasionally for two additional minutes. Place in oven and broil for three to four minutes until eggs are browned on top and firm to the touch.

 

Poached Eggs on Roasted Veggies

 

2 large omega 3 eggs

1 teaspoon freshly squeezed lemon juice

Leftover roasted veggies of your choice (see chapter 10

for options)

 

Fill a 9-inch saucepan with 1 inch of water. Add lemon juice and bring to a boil. Crack eggs into a small dish. Lower the dish right next to surface of boiling water and let egg slide in. Cook eggs for three to four minutes and remove with a slotted spoon. Place the eggs on top of the roasted vegetables.

 

Wild Salmon Delight

 

2 wild salmon fillets, 4-6 ounces each

1 tablespoon extra virgin olive oil

1 teaspoon finely chopped fresh dill

1 teaspoon ground paprika

½ teaspoon freshly ground black pepper

4 ounces white mushrooms, sliced

1 large red tomato, diced

 

Prepare a large saucepan with a steamer basket and 1 inch water. Bring to a boil. Reduce heat to simmer, place salmon in steamer, and cook for fifteen minutes. Heat oil in a cast iron skillet over medium flame. Add dill, paprika, pepper, and mushrooms and sauté for five minutes. Mix in tomato and continue to sauté for an additional five minutes. Remove from heat.

Once salmon has finished cooking, remove from pan and top with mushroom and tomato mixture.

 

  

Breakfast in the Raw

 

2 tablespoons coconut oil

2 cups spinach, torn into bite-sized pieces

2 ahi tuna sashimi, 4-6 ounces each, thinly sliced

1 cup mango or peach slices

½ cup blueberries

 

Warm coconut oil over low flame until liquid. Combine with spinach and toss well. Arrange sashimi over spinach with mango or peach slices. Scatter with berries.

 

I hope you enjoy making and eating these lovely cuisines as much as I do. You have a lot of paleo recipe book that you can find on the internet. You can get a great one in which I have frequently used Right Here . If you practice eating these recipes or just paleo recipes in general, they will leave you feeling more energized and leaner.

Get more paleo recipes here Paleo Recipes

 

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Author: personalachieverz

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