Category Archives: Breakfast

Paleo Banana Carrot Muffins that don’t taste like you are eating a brick.

I am sick of eggs for breakfast – just sick of them.  I don’t care if I never see an egg again, well, at least for a week or so.  I saw this recipe, and at first I was a tad suspicious. I have never really baked with almond flour before, but I have to say that I am impressed.  These muffins are not beautiful, but they are very yummy.  Breakfast is saved!


I found this recipe at a cool website called Paleo Plan – it was posted on a Facebook Whole 30 Group page.



–         2 cups almond flour

–         2 tsp baking soda

–         1 tsp salt

–         1 Tbs cinnamon

–         1 cup dates, pitted

–         3 ripe bananas

–         3 eggs

–          1tsp apple cider vinegar

–         ¼ cup coconut oil, melted

–         1 ½ cups carrots, shredded

–         ¾ cup walnuts (or nuts of choice) finely chopped


–         Preheat oven to 350 degrees

–         Line muffin pan with paper liners

–         In a large bowl, combine flour, baking soda, salt, and cinnamon

–         In a food processor, combine dates, bananas, eggs, vinegar, and oil

–         Add mixture from food processor to dry mixture in large bowl and combine thoroughly.

–         Fold in carrots and nuts

–         Spoon mixture into paper lined muffin tins (At this point, I was worried that the muffins might overflow and burn in the bottom of my oven – they didn’t, so feel free to go ahead and fill the muffin cups up to close to the top.  You don’t have to stop at 2/3s full like you would for regular muffins.)

–         Bake for 25 minutes

–         Try to let them cool before you eat one!


Eggs in a Nest

A couple of weeks ago I was privileged to see Leonard Cohen in concert, preceded by tapas at Portland’s Toro Bravo (A primal restaurant if ever there was one!  And good luck getting seated.)  One of the small plates I shared with friends was sauteed chard with garlic topped with an egg.  It was so simple and delicious, and I figured I could make this at home.

So, I checked the internet for a suitable recipe, and I’ve been experimenting.  I have tried adding red onion and pattypan squash.  Here are a couple of links which gave me the bare bones, and here’s the recipe I’m most satisfied with:


One bunch of swiss chard (preferably organic, because greens are likely to have pesticide residue)

1/2 red onion

2-3 cloves of garlic

Salt and pepper to taste

2 eggs

Olive oil


Medium chop red onion.  Saute in olive oil on low to medium heat.  After a few minutes, finely mince the garlic and add to the onions.  The garlic is absolutely key to this recipe.  Wash and chop the chard, discarding the stems.  Add the chard at the last minute.  Add salt and pepper to taste.

Once the veggies are done, divide and transfer to buttered ramekins.  Crack an egg over each ramekin.  Bake at 350 for 6 to 8  minutes, until the egg is soft set.  Do not overcook the egg.

The result – crazy good!  You MUST try this.  It is definitely better suited to a weekend morning or dinner, due to the extra chop time.  And it wouldn’t make good leftovers, but that shouldn’t be a concern.

Chard   Eggs in a nest

Chicken Apple Hash Fail

It isn’t that this dish was bad, it was just that nobody wanted to eat it.

For me, it is the idea of ground meat for breakfast – I just can’t do it.


The recipe is from the Whole 30 Guide and let me say that they have a lot of good things in there – a lot.  This just didn’t happen to be one for me.



–         2 lbs ground turkey or ground chicken

–         2 Fuji apples, peeled, cored and grated

–         1 sweet onion, diced

–         1 zucchini or summer squash, diced

–         Jamaican All Spice (I used 1 ½ teaspoons)

–         Cinnamon (I used 1 teaspoon)

–         Cooking fat of choice


            Add spices to oil, heat 2 min, add chicken, when almost browned, add the rest.  Cover, cook 5 minutes, stirring occasionally.

Apple-Onion-Asparagus-Blue Cheese Frittata

Shhhh.  Don’t be jealous, but I live across the street from the Vancouver Farmer’s Market!  It is open on weekends Spring through Fall.  At the height of summer, I can buy local meat, eggs, veggies and fruit.  But it is a tad early in the year still.  The  main offerings right now are rhubarb (spoiler alert!), asparagus, and last year’s apples.

I don’t often buy cheese, but I had some from a couple of weeks ago when I made bacon-wrapped dates stuffed with gorgonzola for a get-together.   Ohhhhh.  I didn’t post that on paleosisters, but here’s the link, and you absolutely should make this for your next cocktail party.

Anyway, this left me with some extra blue cheese, and I’ve been considering how to eat that.  This Saturday’s trip to the Farmer’s Market solved that problem.

This is pretty much my own recipe, but I did look up a couple of apple frittata recipes for inspiration.  Both of these recipes provided some ideas:  Asparagus Blue Cheese Frittata and Hakuna Matata Apple-Onion Frittata.

Here is my version:


1 Apple (I used a pink lady), skin-on, sliced

1/2 Sweet Onion, chopped

8 -10 asparagus stalks, cleaned and chopped

4 ounces of blue cheese

5 eggs

2 Tbs Butter

Salt and Pepper

3 Slices of Bacon, pre-cooked and crumbled

To Prepare

In a cast-iron skillet, saute the onion, asparagus, and apple in butter.   Add bacon and salt and pepper.

Whip eggs with a little water in your blender, and pour it over the half-cooked veggies/fruits.  Keep the heat on medium.  When the eggs begin to set, sprinkle the blue cheese on top.  Move the skillet to a 350 degree oven for 10-15 minutes.

Remove from the oven and let stand a few minutes to cool.  I served it with rosemary sweet potatoes.   Sooooo good.



Just writing about this made me hungry again, and I am going back for another slice!

Sweet Potato, Asparagus, and Mushroom Hash

ImageGood Eeevening (in my spookiest Friday the 13th voice!).  This recipe makes for a great breakfast!  A watch-out-world-here-I-come kind of breakfast!  Oh, this was a pleasure to make!  I love vegetables and whenever I can eat them for breakfast, I feel like I am getting extra credit!   I’ve no negative comments to make about this recipe, just some cautions.  I usually cook in a cast iron skillet so I try to cook on a lower setting so as to not over cook my food as the skillet gets really hot and stays really hot even after the burner is off.  However while cooking the veggies, turning the stove to less than medium heat, I actually ended up OVER cooking them.  They just got soft and soggy initially, not brown and I had to turn up the heat to finish them.  By this time, they were overdone.  Next time, I’ll heed the instructions.  Another thing I really appreciated from this recipe is that the potatoes are partially cooked before they are fried. Thank you very much!  This is such a helpful tip as all too often the outside of the potatoes is near burned while the inside is still too firm when the potatoes are just cut up and fried.

This recipe harks from the previously cited Eating Well magazine, April 2010 issue.  Again, I paleo-ized it myself.   I used olive oil but I’ll bet that coconut oil would be awesome.  Also I served a fried egg over the hash….true to southern form.


1 pound sweet potatoes, scrubbed and chopped into 1/2 inch pieces

3 tablespoons extra-virgin olive oil, divided

1 bunch asparagus, trimmed and cut in 1 inch pieces

4 ounces mushrooms, sliced

I small onion, coarsely chopped.

1/2 cup chopped jarred roasted red peppers, chopped

1 tablespoon minced fresh sage

1/2 tsp salt

1/4 tsp fresh ground pepper

Fresh chopped chives for garnish if desired

1.  The original recipe called for the potatoes to be steamed in a steamer basket.  I however have a little microwave trick for this.  I spread the potato chunks on a plate and cover with a very moist (almost soggy) wet paper towel.  Microwave on high for about 2 to 4 minutes until all pieces are soft in the center when pierced with a toothpick.

2.  Heat 1 tablespoon oil in a large (not nonstick) skillet over medium heat.  Add asparagus, mushrooms, and garlic and cook, stirring often, until beginning to brown, 5 to 7 minutes.  Remove to a plate.

3.  Add the remaining 2 tablespoons oil to the pan.  Add onion and the potatoes and cook, stirring occasionally and scraping up the browned bits with a metal spatula, until the potatoes are browned, 4 to 8 minutes.  Return the asparagus mixture to the pan along with roasted red pepper, sage, salt and pepper; cook, stirring, until heated through, about 1 more minute.  Serve sprinkled with chives if desired.

Recipe Fail (or perhaps cook fail): Banana Almond Pancakes

I have adult braces, although why I feel the need to add “adult” as an adjective, I don’t know.  I’m obviously (biologically) an adult.

Anyway, I just got a heavier wire on my adult braces, and my teeth hurt.  I was inspired by my recent success with PaleOMG Carrot Cake Pancakes and in need of some soft food, which led me to try these pancakes:

Mark Sisson’s Almond Banana Pancakes

These have no “alternative” flour such as almond meal or coconut flour.  Just three ingredients:  banana, almond butter, and egg.  I mashed the banana, added the egg and almond butter and some cinnamon, and mixed.  I heated some coconut oil and commenced pancake frying.

There might be a knack to these, but I just didn’t get it.  Even over medium heat, I burned the first batch.  It seemed that by the time these delicate pancakes were cooked enough to flip, they had burned.

On my second attempt, I flipped while they were still mushy, which prevented burning but didn’t get me much of a crust.

These don’t even *look* appetizing, do they?  They tasted okay though, especially where I did manage to get a crust.  Luckily I had other food to eat (asparagus frittata and chicken sausage).

I had a little bit of batter left, so I did make a third attempt.  I added in some extra almond butter and hovered over them like a mother bird.

Sigh.  Edible?  Yes.  Highest use of a ripe banana?  No.  (This is the highest use of a ripe banana, IMO!)

In the future, I’ll stick to my old almond blueberry pancake recipe, which I also adapted from Mark Sisson.

Carrot Cake Pancakes – Get In My Belly!

The negative:  these pancakes contain almonds, walnuts, raisins, and lots of coconut oil.  Plus then I added butter and maple syrup.  I didn’t exactly work out the Weight Watchers points on these, but it can’t be good.  Luckily, I’m not afraid of a little fat!

Another negative:  These are not weekday morning pancakes.  While I was shredding the carrots by hand, I lost faith that these would be worth it at all.  Note:  one cup of shredded carrots doesn’t sound like a lot, but it is a PITA, so use the food processor.  These are worth a little trouble, though.

The recipe was easy to follow.  I made only one adjustment – I don’t like coconut flour, so I don’t have any.  I substituted a little extra almond meal.

The recipe is from PaleOMG, which is one of the sites I regularly read for food ideas.  You’ll probably see more from PaleOMG soon.  Here is the link:

The pancakes were cakey and tender.  They did not need syrup.  In truth, they didn’t use that much almond meal.  I regularly make blueberry pancakes with twice that much almond meal per serving.  I slightly burned two of them, because the carrots had a bit higher sugar content than I’m used to in a pancake, so watch out.

Loved this recipe!  Here it is before and after, served with nitrate-free chicken sausage.