Category Archives: Breakfast

AIP Breakfast Pork Sausage

AIP Paleo Breakfast Pork Sausage

Did you all have a great Christmas? Mine was so nice and relaxing. My mom and I are on our Pacific Coast Highway road trip from SF to LA, and we are currently in the mountains of Malibu for 3 nights. It’s in a secluded cabin with amazing views, no cell service (thank god for wifi!), and fresh mountain air. It’s so nice to unwind and do nothing for a while.

If you don’t follow me on Instagram and Facebook, I mentioned in one of my posts that I’m putting my mom on the autoimmune protocol (AIP) during this whole trip. She has had rheumatoid arthritis for several years now and she still suffers from it. However, she’s never tried the AIP diet, which has worked so well for so many people with autoimmune diseases. So, this whole trip, I’ve been prepping and cooking up AIP meals and snacks. It’s been challenging at times, but still so fun to travel with my mom.

AIP Paleo Breakfast Pork Sausage

AIP Paleo Breakfast Pork Sausage

AIP Paleo Breakfast Pork Sausage

If you’ve signed up for my newsletter, you already received this recipe in your inbox a few days ago! These breakfast pork sausage is the first AIP recipe that I created, and I’m so excited that it turned out so so tasty. I made a triple batch before leaving on this trip and it’s been a lifesaver in the mornings when I don’t feel like spending too much time in the kitchen. I would just fry up these sausage and sauté some veggies and call it breakfast! 

AIP Paleo Breakfast Pork Sausage

AIP Paleo Breakfast Pork Sausage

AIP Paleo Breakfast Pork Sausage

The texture is the best part about these breakfast pork sausage. Crispy on the outside, and soft on the inside. I honestly didn’t miss the nightshade vegetables and cracked black pepper in these, which is what I would normally add to a breakfast sausage.

If you are looking for an egg-free breakfast or you are on your own AIP journey, I highly recommend this breakfast pork sausage. It’s seriously so yummy and filling!

AIP Paleo Breakfast Pork Sausage

5.0 from 1 reviews
Breakfast Pork Sausage
 
Prep time
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Ingredients
  • 1 lb ground pork
  • 1 tsp sea salt
  • 2 tsp fresh sage, finely chopped
  • 1 tsp fresh thyme, finely chopped
  • ½ tsp garlic powder
  • ¼ tsp onion powder
  • ⅛ tsp ground nutmeg (Omit for AIP)
  • Pinch of ground cloves
  • 1 tbsp coconut oil
Instructions
  1. Combine and mix together all ingredients in a bowl.
  2. Divide and form into 8 mini patties.
  3. Heat oil in a skillet over medium high heat.
  4. Place the patties in skillet and cook 5 minutes per side.
  5. Serve immediately.

AIP Paleo Breakfast Pork Sausage

Breakfast Burrito Collard Wraps

Breakfast Burrito Collard Wraps

Happy first day of Fall, all! It’s true that I want to hold on to summer forever, but I do love me some Fall produce like pumpkin, squash, apples and pears so I’ll accept the cooler weather (as if I have a choice…). But before starting the craze of all the Fall-appropriate recipes, I want to share a seriously delicious breakfast recipe with you all.

I’m not sure if you’ve ever had collard wraps before, but it’s one of my favorite gluten-free and low-carb hacks. You basically use a raw collard green leaf as a substitute for a tortilla to make any kind of wrap you want. Collard green leaves are flexible, doesn’t tear easily, and soft enough to chew raw, making it a perfect vehicle to roll up some delicious sandwich or burrito fillings in.

Breakfast Burrito Collard Wraps

Breakfast Burrito Collard Wraps

Breakfast Burrito Collard Wraps

In order to use it as wrap, the best thing to do is lay it flat to shave off the stem that’s sticking out so it’s the same thickness as the leaf. Then, you just add the fillings, fold the sides, then roll it up like a tortilla. Sound simple, right? It really is!

One thing I sure do miss eating is a breakfast burrito, especially living in California. This collard wrap version is made with everyone’s favorite breakfast items, eggs and bacon, and plenty of veggies to make it a healthy, sugar-free breakfast. If you don’t love all the ingredients I added, feel free to leave them out or switch it up with the flavors and ingredients you like. This recipe is easily customizable, so you can change it up with whatever fillings that you are into or have on hand!

Breakfast Burrito Collard Wraps

Breakfast Burrito Collard Wraps

Breakfast Burrito Collard Wraps

Breakfast Burrito Collard Wraps
 
Prep time
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Serves: 2 wraps
Ingredients
  • 2 large collard green leaves
  • 2 oz bacon, chopped
  • ½ cup diced onions
  • ½ red bell pepper, diced
  • 2 large eggs
  • 2 tbsp of non-dairy milk (like coconut or almond)
  • 1 tbsp nutritional yeast
  • ½ tomato, seeded and diced
  • ½ avocado, diced
  • Salt and pepper, to taste
  • Hot sauce (optional)
Instructions
  1. Lay down the collard green leaves face down, and use a sharp knife to shave down the stems so it is the same thickness as the leaves (See picture in the post). Cut off the part of the stem that extends past the leaves. Set aside.
  2. Preheat a skillet to medium heat.
  3. Cook the chopped bacon on the skillet for about 5 minutes until they turn crispy, then transfer to a dish.
  4. Leave 2 tsp of bacon fat in the pan, and set the rest aside.
  5. Raise the heat to medium high, and cook the onions and the bell pepper in the bacon fat until they are softened, about 6-7 minutes. Season with salt and pepper and combine well with the cooked bacon.
  6. In a small bowl, whisk the eggs with non-dairy milk, nutritional yeast, salt, and pepper.
  7. Lower the heat to medium low and heat 2 tsp of the reserved bacon fat in the skillet (you can use butter or ghee, if there isn't enough).
  8. Pour the eggs into the pan, and stir and scramble until cooked, about 3-4 minutes.
  9. Assemble the wrap: Lay down a collard leaf, and place ½ of the bacon, onion, and bell pepper mixture on the middle of the leaf. Layer with ½ of scrambled eggs, ½ of diced tomato, and ½ of diced avocado. Season with hot sauce, if using. Fold the sides up to tuck, then start rolling like a regular tortilla. Finish by plating with the end of the leaf on the bottom of the wrap, so the roll holds together. Repeat with the other leaf and the rest of the prepared ingredients

paleo-breakfast-burrito-collard-wraps

The Paleo Kids Cookbook Giveaway + Sweet Potato Bacon Tots

Sweet Potato Bacon Tots

It’s time for another giveaway (and a delicious recipe)! Jennifer Robbins of Predominantly Paleo has come out with another amazing cookbook, and this time it’s to get kids into the kitchen! I don’t have kids myself, but I AM passionate about getting them involved with cooking at an early age so they can learn the importance of healthy, home-cooked meals.

The Paleo Kids Cookbook is filled with nutritious, allergen-free recipes without grain, gluten, dairy, or refined sugar, and majority are also nut- and egg- free. It’s perfect for parents who are transitioning their kids to the paleo diet without having them feel deprived or left out because they can’t eat certain foods that their friends can. Food allergies in children are becoming more and more common these days, and this book has 100 recipes that are kid-friendly, seriously delicious, and so much fun! I’m always a kid at heart so yes, I’ll be trying out all the recipes that take me back to my childhood like Gummy Worms, Graham Crackers, Grain-Free Corn Dog Dippers, and Strawberry Shortcake Bites!

Sweet Potato Bacon Tots

The thing I love most about this cookbook is that for every recipe, there’s a “For Little Hands” section that gives suggestions on how your child can help with the preparing and cooking, and what they’ll need supervision on. Even if you aren’t Paleo, it’s a must-have cookbook for your family if you need help getting them to eat healthier but aren’t sure where to start. All the recipes are easy to follow and made with wholesome, nutritious ingredients. And I’m so excited to give away a copy to one of my readers! If you want to get your hands on a free copy, enter below:

This giveaway is open to US residents only. It will be open for entry until September 21st at 11:59pm PST. The winner will be announced below and will also be contacted by email.

As a sneak peek, I’m also excited to share one of the recipes from the cookbook with you today! I had to try this Sweet Potato Bacon Tots recipe when I saw it because I used to love tater tots as a kid, and I just couldn’t get past it when I saw the addition of bacon. And you honestly can’t go wrong with the combination of sweet potatoes and bacon.

Sweet Potato Bacon Tots

Sweet Potato Bacon Tots

By the way, that dipping sauce you see? It’s called Awesome Sauce, and it truly does live up to its name and I wanted to dip EVERYTHING in it. I can’t share the recipe, but you can grab it in the cookbook!

As for these tots, they were ridiculous (in SUCH a good way). Crispy on the outside, warm and soft in the inside, and the bacon just elevated it to a whole new level. I can honestly say that they were better than the ones I used to eat at as a child. I will mostly definitely make these the next time I want to cook up something fast and tasty for brunch.

Sweet Potato Bacon TotsWant more tasty and healthy kid-friendly recipes like this one? Enter the giveaway above or purchase The Paleo Kids Cookbook on Amazon!

Sweet Potato Bacon Tots
 
Prep time
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Total time
 
Serves: 4 servings
Ingredients
  • 1 large sweet potato
  • 5 strips of crispy bacon, chopped
  • Up to 1 tsp garlic sea salt (to taste)
  • ½ tsp onion powder
  • ½ cup (80 g) potato starch or cassava flour
  • Avocado oil or light olive oil for frying
  • Awesome Sauce (optional - recipe in the book!)
Instructions
  1. Boil the sweet potato submerged in water for about 10 minutes. Remove the sweet potato from the boiling water and once cool enough to handle, peel or slice the skin off. Grate the sweet potato, using a hand grater, mandolin, or food processor.
  2. Once the sweet potato is grated, use a hand towel or a few paper towels to squeeze out the excess water from the potato. This step is important, as you do not want to have soggy tots!
  3. Add the other ingredients (minus the oil and sauce) to the grated sweet potato in a mixing bowl and combine by hand. Preheat the oil for frying in a large skillet over medium/high heat; it does not need to be enough oil for deep frying, but it should be enough to generously cover the bottom of the skillet.
  4. While the cooking oil heats, begin shaping your tots. Roll about a tablespoon (15 g) of the dough into a ball, and then elongate it and flatten the ends to give it that distinctive tot shape.
  5. Fry the tots, rolling them around on all sides to make sure they crisp up. Once all sides are cooked, around 5 minutes or more, use a slotted spoon or skimmer to remove the tots and transfer them to a towel-lined plate to cool slightly. Serve along or with Awesome Sauce.
Notes
FOR LITTLE HANDS: Allow your child to help shape the tots. It's okay if they are not shaped perfectly as they will fry deliciously regardless. Older kids can help fry the tots while supervised.

 
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Kid-friendly Paleo Sweet Potato Bacon Tots - Gluten Free