Breakfast Recipes

Paleo Mixed Berry Pumpkin Muffin Bars

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OMG these are delicious. I can see why they’re from a blog called PaleOMG. Seriously, her recipes are amazing. I love messing around with them and giving them my own personal cooking touches, adding things here and there. She actually liked this photo on my Instagram yesterday! Yeeaaah I’m such a geek, but I’m a huge fan of hers, so I was really excited about it.

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The best part about these bars?….I doubled the original recipe and it cost me $5. Yes, $5 for 16 bars the size of the palm of my hand, homemade, and healthy! But I have to add, I only needed three more ingredients (a lemon, more frozen berries, and pumpkin puree) to make these. This may seem like a huge ingredients list, but if you’re a regular Paleo/low carb dieter, you probably have coconut flour, maple syrup, honey, nuts, and basic spices already in your pantry. Also, I already had some frozen berries in my freezer. I love keeping frozen berries as back up because I’m a supporter in trying to eat what’s in season. The berries I like to eat aren’t usually available during the winter or else they’re probably shipped from outside of the country, or they’re probably genetically modified or something…I don’t know…I think eating what’s in season is just a nice habit to get into. Think about it, google around. You can google what produce is in season and when and post the list to your fridge. I’m no expert on this sort of thing, but my sister is (almost) a certified nutritionist and I get a lot of advice about food from her.

On a totally random note…I saw Alton Brown LIVE! In Baltimore, last Saturday. I was elated! I have a pretty great guy, getting me such a great gift for Valentines Day. The man knows me so well. I wish I was half as good as buying gifts for people as he is….

If you don’t know who Alton Brown is….*siggghhhh*…….

 
 

Yields two 8×8 inch baking dishes. Feel free to half the recipe and make one dish.

Ingredients:

For the pumpkin muffin part:

2/3 cup pure pumpkin puree (if you get a can, save the leftovers for pumpkin waffles, recipe coming soon!)

2/3 pure maple syrup

1/2 melted coconut oil..or butter..or whatever oil you have that you think would work.

6 eggs, whisked

2 teaspoons vanilla extract

1/2 cup coconut flour (Bobs Red Mill brand- cool, employee owned company. My sister met Bob too. Not the happiest of guys..)

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground clove

1/4 teaspoon ground ginger

2 pinches of salt

 

Berry layer:

4 cups frozen mixed berries (thawed) or fresh berries. You could use just blueberries, cherries…get creative

4-5 tablespoons honey

4 tablespoons unsalted butter or coconut butter

Zest of one lemon

Juice of one lemon

4 tablespoons coconut flour

 

Topping:

1/2-1 cup of any nuts you like or have lying around. I used raw almonds (banged it up in a zip loc bag using a butter knife handle), macadamia nuts, and walnuts. Could add shredded coconut to that if you want to. Again, get creative!

1/2-1 teaspoon sesame seeds. Add how ever much you like, really.

1-2 tablespoons of honey (depending on the amount of nuts you’re using)

generous sprinkle of cinnamon

pinch of salt

 
 

Directions:

1. Preheat oven to 350 degrees.

2. Grease two 8×8 baking dishes with butter or coconut oil. Then, line the bottom with parchment paper. You want one, long 8×8 strip, so the edges hang over two sides. This allows you to take the bars out more easily once cooked and cooled.

3. Mix together the wet ingredients- pumpkin, vanilla, eggs, syrup, and oil-in a large/medium bowl.

4. In a separate and smaller bowl, whisk together the dry ingredients of the pumpkin muffin part- flour, spices, baking powder, and baking soda. Then add to the wet ingredients in the large bowl and mix it all together until well combined.

5. Divide the batter among the two greased baking dishes, pouring it into the bottom of each and spreading it out evenly with a spatula. Then pop that in the oven for 30-35 minutes. You will know it’s cooked all the way through if you poke the center with a toothpick/skewer and it comes out clean.

6. While that’s cooking, combine the thawed out berries, lemon juice, lemon zest, butter, and honey in a medium sized sauce pan over medium heat. If you have fresh berries, you’ll know they’re done when the blueberries start to burst. If you have frozen berries, you want the fruit to be cooked to the point where you can easily squish the berries with a spoon/spatula. Then add the coconut flour and stir until well incorporated. Set aside for 5-10 minutes to cool.

7. Once the muffin part has finished cooking, divide the fruit mixture among both dishes and spread out evenly again with the spatula.

8. Combine all of the ingredients for the topping in a small bowl and sprinkle/crumble it on the top of the bars.

9. Put them back in the oven for 15 minutes. Let it cool for at least 15 minutes before attempting to remove the bars from the pan, moving it to a cooling rack.

10. Refrigerate the bars, uncovered on plates for a half hour to one hour. After that it will be much easier to cut into rectangles. Keep leftovers refrigerated.

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Paleo Butter Chai

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My sister texted me yesterday how to make this drink. I made it this morning and now I have my new favorite morning caffeine kick (Besides coffee…No one could ever replace you, coffee) It’s like having Starbucks at home. Super easy, try it out!

Ingredients:

1 tbsp butter

Strongly steeped Chai tea with you favorite sweetener. I steeped my tea for 10 minutes.

splash of heavy cream or almond milk

dash of salt if you used unsalted butter

Directions:

1. Combine all ingredients together in a jar and shake it up until it’s frothy at the top. Pour in a mug and enjoy!

Paleo-ish Cinnamon Toast Waffles

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Okay, I went a little crazy with the photos. But come on, how good do those look?

…aaand these photos also remind me of Louis C.K.’s Cinnabon joke. If you want to know what I’m talking about, listen to this video. And if you really want to know what an artist this comedian is, listen to his commentary on the episodes of his show on FX, Louie, or go watch American Hustle.

Something you should also take a look at, Paleomg.com. I’m always using her recipes! Especially the chocolate waffles. Put some strawberries on that with some whipped cream or ice cream and you no longer have breakfast, you have a dessert.

In an earlier post, I mentioned the cinnamon toast waffles at Family Meal and I decided to recreate them and make a paleo-ish version using some of that churro waffle recipe from paleomg. These are very dense waffles, so I also made an attempt to recreate that creamy cinnabon cream they had on the side of the dish at Family Meal to moisten it up a little…aaaand I forgot to measure anything. So, if the directions/ingredients for that part are a little iffy, I apologize. Enjoy!

This makes 6-8 waffles.

Ingredients:

3 cups of almond meal/flour

4 eggs, whisked

1 heaping teaspoon cinnamon + a few dashes/sprinkles for coating

2 tablespoons honey

2/3 cup heavy cream or coconut milk

2 teaspoons vanilla extract

1 teaspoon baking soda

pinch of salt

3-6 tablespoons unsalted butter

1/4-1/2 cup coconut palm sugar

Cream:

1/4 cup heavy cream

1-2 teaspoons mascarpone cheese, room temp

1-2 teaspoons coconut palm sugar

1-2 teaspoons honey

Directions:

1. In a large bowl, while your waffle iron heats up, mix together the almond flour, cinnamon, baking soda, salt, whisked eggs, vanilla, and heavy cream/coconut milk. Once well combined, scoop mixture into the waffle iron.

2. While they cook, melt the few tablespoons of butter in a dish big enough to dip the waffle in.

3. In another dish, mix together the coconut palm sugar and extra cinnamon.

4. As the waffles come out of the oven, dip a side (or both sides, what the hell) in the butter and then dip in the cinnamon sugar mix.

5. To make the cream: With a beater on low speed, beat together the heavy cream and mascarpone cheese just until combined (don’t make whipped cream!) Then gradually mix/fold/lightly beat the coconut palm sugar and honey into it. Add it little by little, you might not want it that sweet, since you’ll be adding maple syrup on top of these waffles, I’m sure.

By the way, these are great to freeze (pre-dipping in butter and sugar). Just heat them up again in the oven or toaster and then do the dipping part. Good stuff 🙂

Breakfast Frittata

Have you been to a Cafe Deluxe? If you haven’t been there for breakfast yet, you should go. If not only for the Bottomless Mimosas. I tried another new place for breakfast recently called Family Meal. It’s one of the restaurants owned by Bryan Voltaggio from that Top Chef show…yeah…I never watched it, but his recipes are delicious. I had the Cinnamon Toast Waffles and they were to die for. Covered in cinnamon and sugar and served with a creamy, light, cinnabon type icing and spiced maple syrup…well….just take a look for yourself…

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Is that not a great logo too? And I love the robins egg design on those plates.

Eventually, I will have to recreate a paleo-ish recipe of those waffles. Stay tuned.

Switching gears here, I made a breakfast frittata the other day that got a few likes on Instagram (follow me on Instagram! Username: fryahya) so I decided to post the recipe here. This took me 20-25 minutes to make and I could throw any leftover veggies I have from other recipes in it. Very low-carb and the leftovers were great too! For this recipe you need a skillet that’s also oven proof. Make sure it’s cast iron or entirely metal. This recipe has been adapted from Linda Wagner.

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Isn’t that pretty? You can make any design you want on the top. Bring out your artsy side.

Ingredients:

10 eggs, whisked together

1 pint of grape tomatoes, halved

1 bunch of asparagus, 1/2 of it chopped in 1 inch pieces, the other half with the bottoms cut off (snap the bottom off of one stalk and that’s how you know where to trim the rest)

4 garlic cloves, minced

A few handfuls of fresh baby spinach

salt & pepper to taste

2-3 tablespoons of butter, oil, or your fat of choice. Bacon fat would work really well.

Optional: 1/2 cup of feta cheese, crumbled

If you don’t have asparagus lying around, add whatever veggies you got! You could leave this at tomatoes, spinach, and feta cheese. You could do diced bell peppers, onions, and mexican cheese instead of feta…get creative.

Directions:

1.Preheat oven/broiler to 400F

2. In a large skillet over med-high heat add butter, oil, or your fat of choice, minced garlic, 1/2 of your halved grape tomatoes, the 1 inch slices of asparagus (or whatever veggies you decided on!), and salt & pepper to taste. Saute for about 5-8 mins until veggies are starting to get slightly soft. I think asparagus takes a little longer than 5 minutes. Add salt and pepper to taste.

3. Toss that spinach in the skillet with the rest of your sauteing veggies. Keep stirring until spinach has wilted.

4. Reduce the heat of the skillet and add the whisked eggs. Mix everything in the skillet together then let sit until the eggs are set. Keep an eye on it, this doesn’t take long. You want the edges kinda stiff and the middle still runny.

5. Decorate the top with whatever veggies you want! Then sprinkle some more salt and pepper to taste.

6. Put the pan under the broiler/in the oven for 3 minutes or until golden on top. Add cheese crumbles on top and put back in for another 2-3 minutes until the feta gets a little browned.

Enjoy! Let me know what veggie/cheese combinations you come up with!