Lately, we've been trying to mix it up with our meals. It's so easy to fall into a boring routine of making the same thing over and over again. To add some fun back into cooking, we've been meal planning on the weekend before doing our weekly groceries on Sunday afternoon. That way, we don't overbuy and waste food and have something new to look forward to each week.
For breakfast, I've still been loving my lazy girl's paleo breakfast smoothie, but I also wanted to spice it up in the morning. A year or two ago, I was gifted Diana Rodger's cookbook "Paleo Lunches and Breakfasts On The Go". It's full of delicious portable lunches, breakfasts, and sides; all paleo and gluten-free. I've made tons of wraps and stews from the book, but wanted to take a stab at some of the breakfasts this week.
I tried out two of her breakfast recipes which were a big hit! Bacon, lemon, and greens egg muffins and sweet potato apple-cinnamon pancakes. Both are super easy recipes and you can make up a big batch of them for a delicious, healthy breakfast for several days in a row. The egg muffins can be customized with different fillings and flavors. Diana's recipe is so great; moist, egg-y goodness with tangy lemon and spicy cayenne pepper. Three muffins will fill you up, for sure.
All of the recipes use simple, healthy ingredients and often try to reuse leftovers and kitchen staples. Everything I've made so far (like chicken cranberry salad and fennel lettuce wraps and fiery sweet dumpling chili...*drool*) has been very delicious!
Bacon, Lemon, and Greens Egg Muffins
Makes around 12 regular-sized muffins
- 2 tbsp (30 ml) of fat from the bacon (or coconut oil)
- 1/2 onion, minced
- 4 leaves of Swiss chard (or spinach or kale), diced pretty small
- I used cavolo nero
- 8 eggs
- 1/4 cup (60 ml) coconut milk
- 2 tbsp (16 g) of coconut flour
- 1 lemon, grated rind and juice
- Use this much only if you really love lemon. It can be a bit too strong for me; so, I used 1/2 a lemon.
- slices of bacon, diced
- I used beef sausage. Frying it up first and setting it to the side.
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper (or more to taste)
Preheat the oven to 350 F (180 C, or gas mark 4) and grease a muffin tin with about 1 tablespoon (15ml) of coconut oil or bacon fat. In a skillet over medium heat, warm the rest of the bacon fat or coconut oil. Sauté the onion until soft, then add the Swiss chard and cook until just wilted, about 2 minutes. Remove from heat. In a large bowl, mix the eggs, coconut milk, and coconut flour. Add the rest of the ingredients to the bowl and mix. Pour egg batter into the muffin tin. Bake for 15 to 18 minutes or until the centers look set. Remove from the oven and cool. Store in the refrigerator.
Hope you guys give this cookbook a try! Do you have any more favorite, quick breakfasts? Share them in the comments.