You’ll want to make this easy and delicious paleo breakfast pizza for your next weekend brunch!
Oy, Monday. I just came home from an appointment with my new naturopathic chiropractor, and he told me my adrenals are shot. The past few months have been extremely stressful with the wedding, moving, and just life stuff and it’s been showing through my health. My digestion has been off, my brain fog has been coming back, and I’ve been tired AF for no reason.
Time to get back to working on my stress and getting back to my meditation routine! It’s frustrating, but I’m thankful that I know the source of my health problems and that I have someone I can trust to work with.
Coming home after this disappointing appointment, I was very happy to have this leftover paleo breakfast pizza to cheer me up. This pizza is such a feast for the eye and the stomach, and I’m sad that I’ve never made a breakfast pizza before this. I’ve been missing out!
This paleo breakfast pizza has all my favorite toppings. Bacon? Eggs? Avocados? Heck yes to all. The crispy sweet potato crust holds everything together beautifully and the combination of the flavors is pretty much epic. If you aren’t a fan of these toppings, you can easily customize it with whatever ingredients you like! That’s the beauty of making your own pizza, right?
Tell me in the comments below: what would you put on your breakfast pizza?
Healthy and filling pickle deviled eggs are the perfect snack or appetizer that’s paleo and Whole30-friendly!
How was your Memorial Day, friends? Ours was so relaxing. We actually had zero plans so we ended up hanging out at home, working on some home projects, and finished up 13 Reasons Why. That show is preeeeetty intense, and deals with some serious issues faced by high school teens. If you’ve watched it like everyone and their uncle has, then you know what I mean. It’s a good one though. I highly recommend it!
Also, I did a LOT of cooking. Our grill was fired up almost every night, which inspired me to put together ideas for some delicious summer recipes. One of them being… these pickle deviled eggs!
This recipe was created by combining the 2 snacks I love having around at all times: pickles and deviled eggs. Deviled eggs are just so creamy and satisfying, that adding tangy and sour pickles to them is just the perfect flavor combo! I’ve been munching on these everyday and I just can’t get enough.
If you are planning a summer barbecue or gathering, I bet your guests will gobble up these pickle deviled eggs. It’s also a great recipe to make if you are doing the Whole30 or the RESTART sugar detox, especially when those cravings hit. All the healthy fats in these low carb pickle deviled eggs can help hold you over until the next meal while satisfying your hunger. Plus, it’s absolutely delicious!
Take out eggs straight from the fridge, then lower the eggs into the water so they don't break, and let it come to a boil again. Once it does, lower the heat, and let the eggs simmer for 11 minutes.
Prepare a large bowl with an ice bath.
Once the eggs are done cooking, place them in the ice bath for at least 15 minutes.
Peel the eggs under cold running water.*
Cut the eggs in half lengthwise.
Take out the yolks and place in a bowl.
Add paleo mayonnaise, pickle juice, dill, mustard, chopped pickle, salt and pepper, and mash with a fork until fully combined and creamy.
Fill the egg whites with the mixture evenly.
Optional: Garnish with more sliced pickles and dill, and sprinkle with paprika before serving.
Refrigerate up to 4 days.
*There are many ways to cook hard-boiled eggs, but I found that this method makes the best, easy-to-peel egg without the shell sticking to the whites. If you prefer another method, you can cook it in any way that works best for you!
Brighten up your Easter brunch table with this purple cauliflower and mushroom paleo quiche!
If you are here thinking this is blueberry pie, sorry. This is actually a delicious and savory paleo quiche made with purple cauliflower to give it a deep purple hue. I know it might look a bit crazy, but trust me: it’s SO good!
It always amazes how colorful real food can be. I’m always fascinated by tumeric and beets and how they can just change the colors of anything they touch. And did you know these deep pigments of our food actually tell us something their nutrient profile? Each color signifies different micronutrient levels that are so beneficial to include in our diets. That’s why I always try to put a variety of colors on my plate!
By the way, Easter is just around the corner and we don’t particularly celebrate it in our house since we aren’t religious, but I do enjoy the idea of this holiday. I honestly love any celebration that brings our loved ones together, and involves activities and games that everyone can join in on.
And what better way to celebrate than with healthy and delicious dishes that everyone can enjoy? I think this cauliflower and mushroom paleo quiche will be a perfect addition for this weekend’s brunch table. And if you don’t like the look of a purple quiche, you can just use regular ol’ white cauliflower instead and the flavor will be the same.
But Easter is all about beautiful colors, so why not have fun with it? I think kids will especially love it.
Hope you make this delicious paleo quiche, and have a happy and blessed Easter weekend!