A lot of people ask, “What can I have for breakfast? I’m gettin’ sick of eggs every day.” Well, eggs are probably one of the most perfect foods for breakfast because they contain so many vitamins, minerals, proteins and healthy fats but sure, I get it. Eggs can kind of get to you after a while and mornings are often rushed and there isn’t time to mess around making bacon and eggs and cleaning it all up before you rush out the door, late again because you were eating a big breakfast of eggs, again.
Or maybe it isn’t that eggs take up a lot of time, but you just want some variety. I totally get that.
Breakfast doesn’t always have to be what we think of as “breakfast”. I blame that liar Tony the Tiger and Saturday morning cartoons. They’re NOT greeeeaaaattttt! They’re diabeetus in a bowl.
Anywho…. When you make dinners, you can be thinking to yourself, hmmm maybe this would be good for breakfast? Leftovers are a really great breakfast and lunch. I know you are like so sick of eggs, but you can just put an egg on pretty much any leftovers. You can put a sunny side or scrambled egg on top of some re-heated pulled pork or a salad. Sunnyside up eggs are great on top of a salad because the yolk makes for a rich and creamy dressing.
I know, this was supposed to be about eggless breakfasts.
You girls can come back for dinner. We are sick or your stupid eggs.
I love the convenience of sweet potatoes baked ahead of time for breakfast. One of my favorite ways to enjoy them is just baked with some sunflower butter and cinnamon. Sunflower butter is rich in magnesium and other minerals and sweet potatoes are a power house of vitamin A, C, and potassium. They are also rich in fiber and iron. Honestly, if I couldn’t have them I probably wouldn’t be doing this whole paleo thing.
Take some time ahead and make it easier on yourself. Make the potatoes ahead of time, and eat room temp or heat up in the microwave for half a minute and you have a quick, delicious and satisfying little breakfast!
Here are a couple of recipes for breakfast that may take a little bit of planning and preparation, but are things you can get ready or partially ready as part of your evening routine. While you are making dinner, you can just do these while waiting for your chicken to cook or steak to be done. When I get back from grocery shopping I try to think ahead and prep some things such as chia gel or chop up veggies. A few minutes invested here and there can really help you to have some variety for breakfast.
Hot Pumpkin “Cereal”
1 can organic pumpkin
1 head cauliflower
1-2 cups home made almond milk (or full fat coconut milk)
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger (plus more of these spices for sprinkling)
1 tbs coconut oil
1 big pinch of Himalayan salt
Rinse and chop up the cauliflower into small pieces and place on a parchment lined baking sheet
coat with coconut oil
sprinkle salt, cinnamon, nutmeg and ginger on it
bake for half hour on 400 degrees
When done, put in food processor and pulse a few times.
slowly add in half a cup on milk until smooth but not pureed texture (you want just a little bit of chunkiness left)
Put the pumpkin and spices in a saucepan over medium-low heat and slowly add half a cup of milk stirring slowly.
Add the cauliflower mixture, vanilla and another half a cup of milk or more until desired thickness and heated through.
Top with toasted walnuts and coconut or almonds and pour some milk around it.
Sprinkle with more cinnamon and drizzle with maple syrup or honey, if desired.
Store leftovers in the fridge up to a week. Reheat and enjoy!
Blueberry Chia Pudding (Wicked Easy)
blue berry chia pudding
*Soak seeds in water over night 2 tbs seeds in 6oz water
1 can coconut milk full fat
1 ripe banana
1 – 2 cups blueberries
1/2 juicy orange extra peel removed
Pinch of salt
Tsp raw honey (optional)
1 tb collagen protein soluble (optional) – The Great Lakes green one, not the orange one
Add all but chia gel and gelatin to blender and hand pulse blend till smooth Pour into a glass storage bowl and add the chia gel and gelatin. Serve or cover and store overnight to blend the flavors.
Serve plain or topped with berries and walnuts