Easy Paleo Breakfast Ideas: Light Bites

For quick and easy paleo breakfast ideas.....come right in....

Here's another set of quick and easy paleo breakfast recipes for your tastebuds...

Easy paleo breakfast: Citrus Ceviche with Tomato and Avocado Salad

Cooking these paleo breakfast recipes doesn't get much easier than not cooking at all. This is pure chemistry in action as the citric acid in the lemon and lime juices denature the proteins in the seafood and “cook” the fish without heat. We recommend freezing the fish first to destroy any potential parasites.

• 2 5-ounce wild-caught salmon fillets, defrosted
• Juice of 1 lime
• Juice of 1 lemon
• ½ avocado
• ¼ cucumber
• 5 cherry tomatoes
• Sliced red onion (optional)
• Jalapeños (optional)
• Handful of cilantro, chopped
• 1 tablespoon extra virgin olive oil
• Salt and pepper to taste

PREPARATION TIME: 10 minutes (marinate overnight or for at least 6 hours)

COOKING TIME: 0 minutes

SERVES: 2

1. Remove the skin from the salmon, and cut the fillets into 1-inch cubes. Place in a glass dish or freezer bag, and cover with the lemon and lime juice. This will effectively “cook” the salmon, so make sure to cover all the fish.
2. Marinate for at least 6 hours or ideally overnight in the fridge.
3. To make the salad, chop the avocado, cucumber, and cherry tomatoes into small cubes and toss to combine (add onions and jalapeños if desired). When ready to serve, place the salmon on the avocado, tomato, and cucumber. Top with chopped cilantro, a drizzle of olive oil, and salt and pepper to your liking.

Easy paleo breakfast: SHRIMP COCKTAIL

Seafood is an absolute essential in your diet shopping list. This is a retro classic, no special occasion would be the same without a shrimp cocktail to start. The cocktail sauce is the tricky bit, as some people prefer it spicier than others. Play around with seasoning and tomato paste to tailor your classic cocktail specific to your taste.

For the Cocktail Sauce

• 2 tablespoons Homemade Mayonnaise 
• 1 tablespoon tomato paste
• Pinch of cayenne pepper
• Tabasco or cayenne pepper to taste
• 7 ounces cooked shrimp

For the Salad

• Lettuce
• Juice of half a lemon
• ½ red bell pepper, chopped
• Fresh parsley

1. In a bowl, mix together the Homemade Mayonnaise with tomato paste and cayenne pepper
2. At this point, you’ll customize your own perfect sauce by adding a dash of Tabasco or cayenne pepper, mixing further and tasting. If you prefer a spicy sauce, add more cayenne or Tabasco. If you prefer more of a tomato-based dressing, add more tomato paste.
3. Once you are happy with the sauce, mix in the shrimp and serve over a large salad topped with fresh lemon juice and parsley.

PREPARATION TIME: 5 minutes

COOKING TIME: 0 minutes

SERVES: 2

Easy paleo breakfast: BLT

You can still enjoy your favorite sandwich without eating the bread—simply wrap it with lettuce instead. It’s all about the filling, and BLT is always a winner.

• 6 slices of unsmoked bacon
• 2 tablespoons Homemade Mayonnaise
• 4 Sun-Dried Tomatoes, chopped

PREPARATION TIME: 5–8 minutes

COOKING TIME: 5 minutes

SERVES: 2

1. Place the bacon in a pan over low heat and cook for 5–8 minutes.
2. Once cooked, cut the bacon into pieces and mix with the mayonnaise and chopped sun-dried tomatoes.
3. Spoon into a lettuce bowl or wrap, top with sliced avocado, and enjoy

Easy paleo breakfast: “OMG! WHERE’S THE PROTEIN?” SALAD

Here we focus on adding some fantastic flavors to a bunch of leafy greens salad; should be very much of a routine for weight loss on a diet.

• 2 handfuls of mixed greens such as watercress, spinach, or arugula
• 4 ½-inch slices of goat cheese
• A few crushed roasted walnuts
• 2 beetroots, sliced
• ½ avocado, cubed
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh thyme
• Salt and pepper to taste

PREPARATION TIME: 5 minutes

COOKING TIME: 5 minutes

SERVES: 1

1. Preheat the grill or oven and place the slices of goat cheese in an ovenproof dish. Combine the mixed greens, walnuts, beetroot, and avocado in a bowl.
2. Once the cheese starts to melt and brown, remove from the heat before it gets too soft and loses its round shape. Place on top of the salad.
3. Mix the fresh thyme, olive oil, salt, and pepper together in a bowl, and drizzle over the salad before serving

Easy paleo breakfast: Egg-Stuffed Toms

A classic sandwich filling served without the sandwich! This makes a great appetizer when you’re entertaining or a great snack on the go just place the lid back on the tomato. These are very refreshing to reinvent you body and mind after a hard day's work.

• 2 eggs
• 2 large beef tomatoes
• 1 tablespoon Homemade Mayonnaise
• 2 teaspoons chopped fresh chives

PREPARATION TIME: 5 minutes

COOKING TIME: 5 minutes

SERVES: 1

1. Place the eggs in a pot of boiling water. Boil for 5 minutes and then place in cold water to cool.
2. While the eggs are boiling, slice the tops off the tomatoes and use a spoon to scoop out the flesh and seeds until you have a hollow shell.
3. Once the eggs have cooled, peel, chop, and mix them with the mayonnaise.
4. Place the mixture inside the tomato, and top with the chopped chives.
5. Use the lid either as a base or place back on the tomato if eating on the go.
6. Top with some chopped fresh parsley and serve.

Easy paleo breakfast: Crispy Stuffing Balls

Stuffing is so tasty on its own that you don’t need to serve it with a Sunday roast. We often make a batch of these at the beginning of the week and keep them in the fridge as a quick, tasty snack. Ground pork is the tastiest, but you can try different combinations of meat with herbs and spices.

• 1 pound ground pork
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 1 red onion, finely chopped
• Salt and pepper to taste
• 7 ounces peeled, roasted chestnuts

PREPARATION TIME: 5 minutes

COOKING TIME: 20–25 minutes

SERVES: 4–6 (around 10 balls total)

1. Preheat oven to 350°F.
2. Add all the ingredients except for the chestnuts in a bowl, and mix together well using your hands.
3. Chop the chestnuts into small chunks, and mix thoroughly with the other ingredients.
4. Roll the mixture into separate balls, each roughly the size of a golf ball.
5. Place on a baking sheet. Bake for 20–25 minutes until nice and crispy on the outside.

Easy paleo breakfast: POCKETS OF POWER

These are great as either a quick snack or a side dish.

• 1 tablespoon olive oil, plus more for baking sheet
• 3 small sweet potatoes
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon chopped thyme
• 2 ounces feta cheese or goat cheese
• 8–10 slices of prosciutto

PREPARATION TIME: 15 minutes

COOKING TIME: 10 minutes

SERVES: 4

1. Preheat oven to 350°F.
2. Add a little oil to a baking sheet to prevent the pockets from sticking.
3. Peel the sweet potatoes and chop them into cubes. Place into a steamer and cook until soft.
4. Place the rosemary and thyme into a bowl, and crumble in the feta or goat cheese, using a fork to blend them together. Once the sweet potatoes are cooked, mash them together with the cheese and herbs.
5. Now that your mixture is ready, place a slice of prosciutto into your hand and fill it with the sweet potato mixture. Do not pile in too much filling as you’ll need to be able to roll up the prosciutto neatly.
6. Wrap up the ham and filling into a little parcel and place on the prepared baking sheet. Repeat with the remaining slices. Drizzle with olive oil and bake for 10 minutes or until the ham is nice and crispy on the edges.

Easy paleo breakfast: LIVER PÂTÉ

Liver is full of nutrients and one of the tastiest ways to eat it is blended into a pâté. Even if you aren’t a liver lover, we reckon you’ll enjoy this one.

• 2 tablespoons butter, plus more for the pan
• 6–8 slices of bacon, chopped into squares
• 2 garlic cloves, finely chopped
• 7 ounces mushrooms, sliced
• ½ pound chicken livers
• Salt and pepper to taste

PREPARATION TIME: 3–5 minutes

COOKING TIME: 10–12 minutes

SERVES: 4

You can use either chicken or lamb’s liver. For those who prefer a slightly milder tasting pâté, we recommend using chicken livers.

1. Melt the teaspoon of butter in a saucepan over low heat.
2. Add the bacon, garlic mushrooms, and chicken livers and cook for 8–10 minutes, until the chicken livers are browned.
3. Place all the ingredients in a food processor or blender, season to taste, and add the remaining butter. Blend into a pâté consistency.
4. Place in a dish lined with butter, and place in the fridge to cool until the fat hardens.
5. Enjoy as a snack on sliced cucumber, peppers, or beef tomatoes, or simply slice and enjoy on its own.

Easy paleo breakfast: SWEET POTATO WEDGES

This awesome snack or side dish also tastes great with homemade Guacamole.

For the Wedges

• 4 large sweet potatoes
• 1 tablespoon coconut oil
• 3 teaspoons smoked paprika
• 1 teaspoon salt
• For the Dipping Sauce
• ½ cup sour cream or crème fraîche
• 3 tablespoons chopped fresh chives
• Dash of paprika

PREPARATION TIME: 5 minutes

COOKING TIME: 40–50 minutes

SERVES: 4

To make sweet potato chips, simply slice the potatoes into thin chip shapes and remove the chili.

1. Preheat the oven to 350°F.
2. Slice the sweet potatoes into 3- to 4-inch wedges.
3. Melt the coconut oil and mix in the smoked paprika and salt.
4. Coat the wedges in the oil and spices, and place on a baking sheet.
5. Bake for 40 minutes until soft yet lightly browned around the edges.
6. To make the dipping sauce, mix together the sour cream and chopped chives, sprinkle with paprika, and refrigerate until ready to serve.
7. Serve the hot wedges with the chive dipping sauce.

Easy paleo breakfast: Baked Squash Discs

Roasted vegetables, especially root vegetables, are packed with vitamins and antioxidants and are a great source of energy. They make the perfect snack after you’ve been to the gym. You can even top them with some cooked meats for extra flavor.

1 whole butternut squash

Roasting large slices of just about any vegetables will work. We like sweet potato, parsnips, celeriac, or beetroot.

PREPARATION TIME: 5 minutes

COOKING TIME: 40 minutes

SERVES: 4–5

1. Preheat oven to 325°F.
2. Slice the whole squash, starting with the pointed end, into ½-inch-thick discs. As you get to the bulbous part containing the seeds, simply discard them from the middle of the squash.
3. Grease a large baking sheet or line it with parchment paper.
4. Lay the slices of squash across the baking sheet and bake for 40 minutes to an hour.
5. The skin should be slightly crispy while the flesh remains soft. These will keep for a couple of days.

Easy paleo breakfast: Zucchini and Chive Fritters

Technically mini zucchini omelets, these are perfect as quick snacks any time of the day.

• 6 eggs
• 2 zucchinis, grated
• Large handful of fresh chives, chopped
• Coconut oil for the pan
• Salt and pepper to taste

PREPARATION TIME: 4 minutes

COOKING TIME: 4 minutes

SERVES: 2

1. Beat the eggs in a large bowl.
2. Add the zucchini and half the chives into the eggs. Mix until smooth.
3. Heat a large pan over medium heat and add the butter or coconut oil.
4. Place 2–3 tablespoons of the mixture into the pan. Heat for 1–2 minutes and then flip over. They should be nice and golden on both sides.
5. Once cooked, season with salt and pepper and serve with the remaining chives.