Tag Archives: breakfast

Paleo Morning Glory Muffins

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Good morning sunshine! Bananas, dates and pineapple make these muffins delicious and sweet. Enjoy hot or cold or freeze for later.

Blog morningglorypaleo

Ingredients

  • 4 eggs
  • 1/4 cup coconut oil, melted
  • 1 ripe banana mashed
  • 1 cup of carrots, shredded
  • 1/2 cup chopped pineapple
  • 4-6 dates, chopped
  • 1/2 shredded coconut, unsweetened
  • 1/2 cup chopped walnuts (optional)
  • 1/3 cup coconut flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 Tbsp cinnamon

Directions

  • Beat eggs till creamy (food processor works great!) and add oil and banana and blend well
  • Mix in shredded carrots, chopped dates, coconut and pineapple
  • In separate bowl mix flour, baking powder/soda and cinnamon
  • Mix everything together
  • Bake at 350* for 25-30 minutes or when a fork comes out clean

dit-elle-Esther

Simple Island Breakfast

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We just spent a few weeks on the beautiful island of Kauai eating papayas and avocados every day for breakfast. Papaya is very sweet and is beautifully balanced with the tartness of lime juice. Here’s my favorite way to eat and serve papaya – with lime and coconut milk! Aloha! 🙂 Blog papaya1

Blog papaya2

Ingredients

  • Fresh papaya (you’ll know it’s ripe when the skin starts to get yellow and the fruit is soft)
  • Fresh squeezed lime
  • Coconut milk (from a can)

Directions

  • Cut papaya in half lengthwise and scoop out and discard seeds
  • With a spoon or knife, carve some papaya chunks from the sides
  • Top with plenty of fresh squeezed lime juice and coconut milk

dit-elle-Esther

Carmelized Onion Tart

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This is a delicious onion tart. Not quite paleo with the dairy, but great for breakfast, lunch or dinner!

Blog oniontart1 Blog oniontart2

Ingredients

  • 3 onions
  • 2 Tbsp butter
  • 5 eggs
  • 1/2 cup heavy cream, half’n’half, milk or plain Greek yogurt
  • 1 cup Swiss or cheddar cheese, shredded

Directions

  • Melt butter in large frying pan
  • Thinly slice onions by running them through the food processor on the slicer blade (takes <60 seconds)
  • Saute onions in butter for 30 mins on medium heat, stirring once in a while, until onions are translucent, soft, and started to brown and caramelize
  • If they have not started to brown, turn up heat and caramelize them a bit, stirring so as not to let them burn
  • While onions are cooking, whisk eggs and milk or yogurt
  • Cover glass pie pan with cooking spray, add onions, cheese, and pour egg/milk mixture evenly over it
  • Bake for 30 minutes on 350* or until golden brown around edges, bubbly and hot
  • Serve warm, great paired with soup and salad!

dit-elle-Esther

Pumpkin Bread Bars

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Perfect fall treats! Serve warm or cold, eat them as dessert or breakfast or a snack on the go. Inspired by Elana’s Pantry, these are delicious pumpkin ‘bread bars’! I call these pumpkin bread bars, because they are a sort of cross between bread and bars. I used raisins, but you could use chocolate chips (and or chopped nuts) as an other yummy variation! 🙂Blog pumpkinpaleobread3 blog pumpkinpaleobread2 Blog pumpkinpaleobread1

Ingredients

  • ⅓ cup coconut flour (1/3 cup is NOT a typo 🙂 – coconut flour is very different than wheat)
  • Pinch of sea salt
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • 4 large eggs
  • 1 cup fresh roasted pumpkin or winter squash (I used acorn squash – excellent)
  • ⅓ cup honey or agave syrup
  • ¼ cup coconut oil
  • ½ cup raisins or chocolate chunks

Directions

  1. In a food processor, combine dry ingredients
  2. Pulse in eggs, pumpkin, honey and oil until well combined
  3. Stir in raisins or chocolate chips by hand
  4. Transfer batter to an 8 x 8 inch baking dish or a pie dish
  5. Bake at 350° for 20-30 minutes
  6. Cool and serve

dit-elle-Esther

Paleo Pumpkin Pancakes

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Pancakes for breakfast, lunch or dinner! These high protein cakes will fill you up AND leave you energized!

Blog Coconut Flower Pancakes

Makes about 6 pancakes

Ingredients

  • 3 Eggs
  • 1/4 cup pumpkin puree (canned pumpkin)
  • 2-3 Tbsp butter or coconut oil + extra for cooking
  • 1 1/2 tsp honey or agave nectar (I tried each of these in a batch and both were equally good – honey is a little sweeter)
  • 3 Tbsp coconut flour
  • 2 tsps cinnamon
  • 1/2 tsp baking powder
  • Dash of sea salt
  • 1/4 cup coconut milk and water as needed to adjust batter consistency

Instructions

  1. Whisk together eggs, melted butter, milk, honey or agave, and sea salt
  2. Mix baking powder and coconut flour and add to the wet ingredients while whisking
  3. Heat butter or coconut oil in a skillet on a medium heat
  4. Spoon batter into pan and a note of caution, coconut flour and coconut oil both brown quickly, so watch these careful and cook on low heat, with a lid helps! Carefully flip to cook on each side.
  5. Serve with fresh fruit or berries

dit-elle-Esther

Paleo Pumpkin Bread

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Can’t get enough pumpkin recipes this fall? I know! October is pumpkin month around here.

This bread is a special paleo version. And for those new to paleo, this may not taste very sweet or like the classic pumpkin bread you are used to! But it is delicious served hot with butter or with a bowl of soup, such as Chicken Chili! 🙂Blog Paleo Pumpkin Bread

Ingredients

  • 1 cup blanched almond flour
  • ½ teaspoon baking soda
  • dash of sea salt
  • 1 Tbsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • ½ cup pumpkin (roasted or canned)
  • 2-3 Tbsps honey or agave syrup
  • 3 large eggs
  • Handful of raisins and/or chopped nuts (optional)

Directions

  • In a food processor combine almond flour, salt, baking soda and spices
  • Add pumpkin, honey or agave and eggs and blend for 2 minutes
  • Scoop batter into a mini loaf pan
  • Bake at 350° for 35-45 minutes
  • Cool and serve

Super mom tip: Slice and freeze individual portions for easy retrieval and reheating

Paleo what? What’s up with the whole Paleo thingy? Read more about my journey and some great resources on my food blog, Les Petits Pois!

Inspired (and slightly modified) from one of my favorite gluten free masters Elana’s Pantry

dit-elle-Esther

Buckwheat pancakes

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Buckwheat pancakes for a rainy Sunday morning in Seattle, topped with butter and maple syrup makes for a cozy and delicious breakfast! buckwheatPancakes

Buckwheat is an interesting ‘non grain’ (yes, it’s gluten free!). It’s a plant cultivated for its grain-like seeds, and also used as a cover crop. Per Wikipedia, despite the name, buckwheat is not related to wheat, as it is not a grass; instead, buckwheat is related to sorrel, knotweed, and rhubarb.

Ingredients

  • 1 c buckwheat flour
  • 1 c buttermilk or Greek yogurt (+ water to thin it out)
  • 1 egg
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 Tbsp melted butter
  • Butter or other fat for cooking

Directions

  • Mix flour, baking soda and baking powder together
  • Whisk egg with buttermilk and butter
  • Mix dry ingredients with liquid and mix well
  • Ladle batter onto hot griddle
  • Serve with butter & maple syrup

Super mom tip: Unused batter can be refrigerated for several days if you don’t want to make it all into pancakes at once. Better yet – make it all into pancakes and then store those in the fridge or freezer for an easy snack – toast or microwave until hot, add butter and your favorite toppings and go!

dit-elle-Esther