Tag Archives: fast paleo breakfast

Make it Simple. Make it Ahead.

8 Mar

One thing that people have a hard time getting used to when transitioning to the paleo/primal lifestyle, is the totally unavoidable requirement of planning when it comes to your meals.  We have become so accustomed to the grab-and-go, and it is extra work to have to prepare your next meal from scratch every time.  The solution, of course, is to be prepared.  Change your mindset, and remember that real food IS perishable.   Well, that’s inconvenient.

Take heart!  One thing we have that the “caveman” didn’t have:  a freezer.  Use it.  Spend some time on a Saturday afternoon preparing ahead for the week.  Cook it up, portion it out, wrap it well, pop it in the freezer.  Voilà!

The freezer is the new pantry.

I love meatballs.  They are bite-sized, my kids love them, and they make a great appetizer, especially when arranged on a platter beautifully…and they freeze really well.

I whipped these up the other day, and they turned out fabulous.  A delicious helping of veggies and protein in cute little 2-bite servings.

1 lb Italian sausage (any type of sausage will work)
1/2  onion finely diced
5-6 c raw spinach
2 eggs
1/4 c almond flour
1 tsp salt
1 tsp garlic powder
1/2 tsp pepper
juice of 1 lemon

Preheat oven to 375 degrees.  Place all ingredients in your food processor and pulse until well blended.  Form into golf-ball sized meatballs, and roast on a prepared baking sheet  for 20 minutes.  Turn on the broiler for the last 2 minutes to get the golden brown finish.

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What in the World is for Breakfast on the Go? (Part 2)

27 Jan

I am not one to love a big sugar kick in the morning.  (Wish I could say the same about the afternoon and evening. )  So, I decided to try my hand at making a savory muffin.  I came up with this idea because the other day I was craving those insanely addictive sausage balls that are on every potluck brunch table I have ever been to.  These turned out really good, definitely brunch-worthy.

1 pound cooked bacon, ground in a food processor
1 1/2 c almond flour
3/4 c flaxseed meal
1/2 tsp baking soda
1/2 tsp sea salt

3 eggs
5 tbsp oil  (I collected and used the oil from the bacon)
1/2 c water
5 tbsp maple syrup
1 tbsp pure vanilla extract

Whisk dry ingredients together; whisk wet ingredients together separately.  Add wet to dry mixture.  Prepare 12 muffin tins, (foil works best!!) bake at 350 degrees for 17-19 minutes.  Seal and store in refrigerator.

Next time, I might try to make some from ground sausage, apple, and sage.

Another excellent option, and a definite crowd pleaser:  Egg Cupcakes  a.k.a. Omelet Muffins.    This is a great basic recipe that can be altered to your taste, or what you have on hand.  For instance, in lieu of jarred red peppers, I have often used diced tomatoes.  I also like to add 1/4 c of mayo to the “batter” for a creamier texture.   Be creative–use your pantry/refrigerator herbs and spices to give them a new life:  use diced green chilies and 2 tbsp cumin for a Mexican kick; add a handful of torn basil for a fresh change.   Here is a picture of my recent batch:



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