Biscuits and Gravy

I found this recipe on Facebook somewhere, and it lead me a post on  Robb Wolfs Website.

I give this meal an 8 out of 10 paleo stars.  Shaun would probably rate it a little less; it's not one of his favorite breakfasts (he personally enjoys my egg tacos). I found this to be awesomely close to the real thing, but obviously it's going to be a little different in texture.  I posted the biscuits first because the gravy seemed to be made in minutes...You can, however, go ahead and brown your sausage.  Turn your oven on 400 degrees.

Paleo Biscuits

1/2 cup coconut flour (you can purchase this at Sahara Mart)
1/4 cup almond flour
1/2 tsp salt
1 tsp baking powder
1 tbsp cold grass-fed butter (coconut oil is fine here too)
6 egg whites
a little coconut oil

Instructions:

1. Preheat oven to 400 degrees F. Grease up 6 cups of a muffin tin with coconut oil.
2. Put coconut flour, almond flour, salt and baking powder in the bowl of a food processor. Add the butter and pulse until the butter is incorporated. The butter pieces should be about the size of peas.
3. In a blender (or by hand if you’re feeling energetic, whiz the egg whites until they are frothy (I used my crossfit grip strength and whisked). Add them to the food processor and pulse a couple times until they’re incorporated. Don’t go crazy though, just pulse it a few times until just blended.
    
   
   
   4. Distribute the batter evenly into the 6 cups of your muffin tin. It should fill them about 3/4 full. These biscuits don’t rise, so that’s okay. Bake for 15 minutes until the tops are browned. (I kept them in for a few more minutes)

Paleo Sausage Gravy

16 oz. country style pork sausage
2 tbsp arrowroot powder (If you are a member of Hoosier Crossfit, I'll give you some or you can go to Sahara Mart)
1 can coconut milk (I didn't have a can, so I just measured about a cup or so)
1/4 tsp fennel seeds
1 tsp dried, rubbed sage
1/4 tsp cayenne pepper (this made it a little spicy, you can leave it out)
1/2 tsp pepper
1/4 tsp salt

1. Heat up a skillet over medium-high heat and brown the sausage. Break up the sausage into fairly small pieces so it will cook easily, but I like to leave some bigger chunks in there too. Once the sausage is thoroughly cooked, remove it with a slotted spoon and set it aside. Discard most of the fat, but leave about a tablespoon in there, and leave all the stuck-on brown bits of sausage in the bottom of the pan.
2. Turn the heat down to medium. Add the arrowroot and stir it into the fat & brown bits, whisking constantly for about a minute so it doesn’t burn. It will get pretty thick and almost dry.
3. Add the coconut milk about 1/3 of the can at a time, and whisk together with the “roux” you just made, incorporating it thoroughly. Some of the browned bits should start to come off the bottom of the pan, too. This is what we want. Keep adding in the coconut milk until it is all incorporated. Add the fennel, sage, cayenne, salt and pepper and mix it in.
4. Add the sausage back in and incorporate throughout the gravy. Cook for a moment so everything is heated evenly. Serve immediately over biscuits.

The Best New Breakfast!!! No-oatmeal!!!

You need to make this recipe right away! It is so delicious, so ALMOST JUST LIKE oatmeal! When you grind the nuts and add the spices in advance, it's just as easy as making morning oatmeal.  You have to try it soon.  Recipe from Mark's Daily Apple.

 

What it's supposed to look like....What mine looked like :)

Ingredients: *Bold/underlined notes items I left out of the recipe.  They were not on hand.

• 1 small handful of walnuts
• 1 small handful of pecans
• 2 tablespoons ground flax seed
• 1/2 – 1 teaspoon ground cinnamon
• 1 pinch of ground nutmeg
• 1 pinch ground ginger
• 1 tablespoon almond butter
• 1 banana, mashed
• 3 eggs
• 1/4 cup unsweetened almond milk (add more if you prefer it a little runny)
• 2 teaspoons pumpkin seeds
• 1 handful of goji berries or fresh berries

Instructions:
1. Add walnuts, pecans, flax seed and spices to a food processor and pulse it down to a course grain, making sure to stop before it’s totally ground into a powder. Set aside. (you can save time by doing this step on a lazy sunday and storing it until later.  When I was finished I made about 6 more cups worth of nuts!! yum!!)

2. Whisk together eggs and almond milk until the consistency thickens a little bit into a loose custard. Thoroughly blend together the mashed banana and almond butter and add it to the custard, mixing well.

3. Stir in the nut mixture. Microwave or gently warm on the stove until the “no-atmeal” reaches your desired consistency ; this should only take a few minutes. In both cases, stir the mixture frequently as it cooks. I put it in the microwave for about 90 seconds and it worked well for me.

Sprinkle pumpkin seeds and berries on top. Add more almond milk if you want. Lick the bowl clean!

BREAKFAST TACOS!

I got the idea from an enchilada recipe from The Primal Blueprint Cookbook. No more flour tortilla! Say YES to egg tortilla taco!!!


Ingredients: serves 2 people
1/2 sausage package
1 diced tomato
1/4 diced onion
1 avocado
lemon juice
salt
garlic (1 small clove fresh or 1 tsp. or so of powder)
5-6 eggs

Heat a pan on medium (to save time, heat two pans - 1 for your sausage and 1 for your eggs). Side Note: I always have the oven on Warm with plates so when i'm finished something, I plop it in the oven until everyone's ready to eat.

Put your sausage in pan 1. I would personally add sausage to both pans to grease both of them up then consolidate them- or you can just use olive oil for your eggs. While those are cooking, dice the tomatoes and onion. continue to stir the sausage, cut your ripe avocado in half, dig out the green and smash it up. I always add a little salt, garlic, and lemon juice to taste - and don't really use measurements.

Whisk your eggs in a bowl.

In a well greased pan 2 (or same pan 1 - you can put your sausage in a bowl and put in the oven to keep warm), pour a little bit of the egg in the pan. It was easier to flip the egg if I kept it small and thin, like a small flour tortilla. You gotta flip it fast and good or it can rip or flip on itself where it'll stick together. Cook for about 45seconds or a minute on each side. When I was done with 1, I put it in the oven to keep warm.

Eat these like a taco or with a fork. It just depends on how dirty you want to get ;)

Swiss Chard Frittata

Ingredients:
olive oil
a bunch of Swiss Chard (I used 2 leafs, but you can use the whole bunch)
1/2 onion, chopped
6 eggs
fresh herbs (basil or parsley or oregano)


Breakfast can get old FAST. So, I browsed through the Primal Blueprint Cookbook (I love it because of the pictures from start to finish) and found something to make for breakfast . My new purchase this week was Swiss Chard; it's a large, green leafed, red veined vegetable.

1. put a pan on the stove, drizzle olive oil in it.
2. chop the Swiss Chard into pieces.
3. chop onion into pieces; put it in the pan until they are golden and mushy.
4. Add the Swiss Chard. Saute for about 5 minutes or until the leaves are wilted.
5. In a seperate bowl I whisked the eggs together, then added it to the pan.
6. Cover the pan so the egg will cook through - about 5 minutes or so.


You can feel free to add to this, such as peppers or sausage. This time I cooked sausage on the side, and we had a pomegranate that we needed to eat up.


Too busy to eat healthy in the morning?
I get this all the time: I can't eat healthy because "I'm TOO BUSY." BuHLONY! To make this meal during a busy morning just prepare in advance. When I get new vegetables, I will chop everything up at one time and store it in containers (Sunday and Wednesday night ritual). The night before your breakfast, crack your eggs and whisk in a bowl and put saran wrap over it. Chop your veggies; or, if they are already chopped, combine them in a bowl, and put them next to your eggs in the fridge. When you wake up, turn on your coffee, turn on the stove, get your pan, drizzle oil, throw in the veggies, go wash your face, stir the veggies, go put on some clothes (that you already laid out the night before), go back to the kitchen and pour the eggs in the pan, put the lid on, cut half an apple or grill up some sausage on the george foreman or a seperate pan or pack your lunch or do the dishes or fix your hair or put on your makeup. MAKE WAITING TIME INTO DOING TIME. let me know how this works out for you :)

Breakfast Stuffed Tomato

Ingredients: preheat oven 400 degrees
breakfast meat
zucchini
onion
leek
egg
tomato

I wanted something a little different, so once again I turned to The Primal Blueprint Cookbook. I saw this (but w/ bison and no veggies) and I wanted to make my own little creation. Turn on your oven to 400 degrees. Put a pan on the stove and heat it to medium. Add your breakfast meat (I used sausage) and cook it well. Then I diced the onion, leek, and zucchini, added it to the meat, and tossed it around to brown. While that's cooking, cut the top of your tomato and spoon all the insides out (kind of like you do a pumpkin on halloween, but less messy). Put the tomato in the oven (I included the tomato top) only for 5-7 minutes (you don't want it to come out mushy, and mine did just a little). Then, you can either make room on the pan w/ your veggies, or already have a new pan on another burner warmed up to fry your egg. Sprinkle olive oil on the pan - I like my egg over easy w/ a little bit of runny yolk! :)

When everything's cooked, put the tomato on your plate. Pour the golden browned veggies in your tomato, egg on top, tomato topper the egg, and that's all.