February 7, 2014

Savvy Bites | 5 Breakfasts {WLC Approved | Paleo}

In my house we are breakfast people.  A bowl of cereal or a piece of fruit does not cut it for me.  So I have been in the habit of having breakfast stuff prepped and ready to go in my fridge for the week so cooking is not a process in the am.  And I am big on protein for breakfast so these have a lot of that!
These are some recipes I can throw together on weekends and weekdays!

Mexican Breakfast Bowl
Serves 1
Recipe by: Living Savvy

Ingredients 
1/2 cup of cooked turkey taco meat {see homemade taco mix below}
1/2 cup of black beans
2 scrambled eggs
homemade salsa {recipe HERE}
1/4 of avocado sliced

Directions
Scramble eggs in sauté pan.  Season with S&P.  In a bowl layer taco meat, beans, eggs, salsa and avocado. 
**NOTE**
{I make a 1 1/4 lbs of taco meat enough for the whole week all at one time. I store in the fridge so it is made and ready for me in the morning.  I also use this for breakfast burritos for the kids.}

I eat this almost every morning!  I just love the taco turkey meat.  I mix use my own taco seasoning mix.  Here is the recipe for 2-2 1/2 lbs of meat.

Taco Seasoning
1 1/2 tbsp cumin
1 tbsp chili powder
1/2 paprika
1/4 tsp onion powder
1/4 tsp red pepper flake
1/4 oregano
1 tsp sea salt
1 tsp black pepper

2-3 tbsp per 1 lb with 3/4 water.
{I also make this in bulk to have on hand}


Berries Crunch with Coconut Whipped Cream
Serves 1
Recipe by: Living Savvy

Ingredients
Mixed berries
{strawberries, raspberries, blackberries}
1 tbsp of slivered almonds
1 tbsp hemp seed 

Coconut Whipped Cream
{will make about 2 cups of cream}
1 can full fat coconut milk
1 tsp vanilla extract
2 tsp cinnamon 
1 tbsp Truvia

Directions
To make whipped cream:
Refrigerate coconut milk in can over night.  Open can from the bottom and drain off the liquid.  Scoop out the milk solids into a bowl {or the bowl of your standing mixer}.  Beat milk solids till fluffy and semi stiff with a hand mixer or a standing mixer.  Add the vanilla, cinnamon, and trivia and mix to incorporate.  Use immediately or store in fridge for a week.

Assemble berries in a cup.  Top with some cream, and sprinkle seeds and nuts over top.

I LOVE this whipped cream!  It would also be good on pumpkin pie or topping any dessert!


Sausage & Sweet Potato Hash
Serves 1
Recipe by: Living Savvy

Ingredients
1/2 of a sweet potato, diced
1 sausage link, diced 
{I use Aidells Artichoke & Garlic.  There is no sugar or cheese added}
1/4 of large onion, diced
1/2 tsp fresh thyme
1 tsp ghee, or butter

Directions
Preheat oven to 400.  Dice potatoes and coat with cooking spray S&P.  Roast in oven for 40 minutes.
Once done add ghee to sauté pan and add onions, sausage, thyme and roasted sweet potatoes.  Cook till sausage is browned.  Serve with 2 eggs over easy {or desired doneness}.
**NOTE**
{I do roast the potatoes ahead of time and make enough for the whole week, about 2-3 sweet potatoes.  I store them in the fridge so they are ready to go in the morning}
Having food prepped is the key to eating healthy all of the time.  It is so easy to roast these while I am making dinner or even in the morning while I am making something else.


Coconut Pancakes
Serves 4
Recipe adapted from: Nourishing Days Blog

Ingredients
4 eggs, room temperature
1 cup coconut milk
2 tsp vanilla extract
1 tbsp of Truvia
1/2 cup coconut flour
1 tsp baking soda
1/4 tsp sea salt
1/2 tsp cinnamon 
butter for frying

Directions
Preheat pan or griddle over medium-low heat.  In a small bowl beat eggs until frothy, about two minutes.  Mix in coconut milk, vanilla, and trivia.  In a mother bowl combine coconut flour, baking soda, sea salt and cinnamon.  Mix in 3/4 of wet mixture into dry until flour mixture is incorporated.  Allow to stand for 3-5 minutes.  Batter will be thick!  Add remaining wet mixture.
Melt butter in pan and spoon a few tablespoons of batter into the pan and spread out slightly with the back of the spoon.  Pancakes will be small, about 2-3 inches in diameter and fairly thick.  Cook for a few minutes on each side, until they are browned.

I topped my with some melted coconut whipped cream, {see recipe below} and fresh berries.  I did also try a little bite with our maple syrup and they were just like real pancakes!  These are the best I have tried and I have tried a few!
Italian Veggie Baked Eggs
Serves 2-3
Recipe by: Living Savvy 

Ingredients 
2 medium zucchini, diced
1 med yellow onion, diced
1/2 pint of grape tomatoes or 2 roma tomatoes, diced
1/2 tsp Italian seasoning
1/4 red peper flakes
1/4 tsp salt
1/4 tsp pepper
2 eggs per person
2 slices Proscuitto, sliced into long pieces
EVOO for sautéing 

Directions
Preheat oven to 400.
Heat EVOO in pan and add onions, zucchini, and tomatoes.  After 2 mins of cooking add seasonings through to pepper.  Once cooked through transfer zucchini mixture to a baking dish and let cool for 5 minutes.  Crack eggs on top of zucchini mixture.  Bake in oven for 15-20 minutes or until egg whites are set, but yoke is still runny.  Remove from oven and top with cut proscuitto. 

I know I usually have a printable recipe available, but the site I use was down for some reason.  As soon as it is back up I will update this post.

2 comments:

Vel Criste said...

mMMMM, Breakfast at your home is like eating at a great restaurant!

Shauna@Satori Design for Living said...

Oh wow, they all look delish! I'm definitely going to try that Mexican breakfast bowl!