Wednesday, 29 January 2014

Paleo diet breakfast recipes

04:54 Posted by Dhaval Bhandari
In this piece we bring some of the most nutritious and easy to cook paleo diet breakfast recipes from the paleo diet chef secret books! Hope all of you find it easy to cook and delicious in taste. The cuisines are also not only some of the tastiest paleo recipes and easy paleo recipes but also aren't heavy on your tummy and you should consider these paleo recipes if you are contemplating a weight loss program.

Paleo diet breakfasts recipes: Lemon and Olive Chicken Tagine

paleo diet breakfast recipes

This is a family favorite and it’s great to serve when entertaining friends. We’ve yet to meet anyone who doesn’t love this lemon-infused, spicy Moroccan dish.


  • 1 whole free-range chicken
  • 2 Preserved Lemons, sliced and seeds removed
  • 2 onions, chopped
  • 1 teaspoon each of paprika, cinnamon, cumin, and turmeric. Alternatively, you can use 1½ tablespoons of ras el hanout spice blend
  • 1–2 teaspoons powdered ginger
  • ½ teaspoon sal
  • ½ teaspoon black pepper
  • 8–12 green olives
  • Cilantro for garnish


PREPARATION TIME: 15 minutes
COOKING TIME: 40 minutes
SERVES: 4–6


  1. Add all the ingredients except cilantro to a large saucepan and cover with water.
  2. Bring to a boil and simmer for around 40 minutes or until the chicken is cooked and tender.
  3. Once the meat is tender, remove the chicken from the pan, strip the meat, and add back into the tagine, discarding the skin and bones.
  4. The tagine can be served alone or with Cauliflower Rice topped with fresh cilantro.

Paleo diet breakfasts recipes: Sweet and Spicy Chicken

paleo diet food


We like to make a large batch of these on the weekend, as they’re always popular with friends and family. They are also great served cold as a snack or light lunch.

  • 1 tablespoon olive oil or coconut oil
  • 1 tablespoon honey
  • Juice of 1 lime
  • 1 teaspoon allspice
  • ½ teaspoon cinnamon
  • ½ teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon cayenne chili powder
  • 1 teaspoon salt
  • 1-inch piece of ginger, peeled and chopped
  • 2 garlic cloves, finely chopped (or 1 teaspoon garlic powder)
  • 12 chicken drumsticks

  1. Preheat oven to 350°F.
  2. Mix all the ingredients except for the chicken in a bowl. If using coconut oil, be sure to melt it first. Keep mixing until all the ingredients have blended together and formed a paste.
  3. Now to make spicy chicken, fully coat the chicken in the marinade and place on a baking sheet. Cook for 30–35 minutes.

PREPARATION TIME: 15 minutes
COOKING TIME: 30–35 minutes
SERVES: 4–5

Paleo diet breakfasts recipes: Fish Fingers

paleo diet sample menu

This is a great meal for kids and kids at heart … just as good as the real thing. No one will ever know it’s a healthy option in disguise.

  • 2 5-ounce fillets of cod or haddock
  • 1 egg
  • 1 tablespoon almond flour (or finely ground almonds)
  • Salt and pepper to taste
  • ½ teaspoon smoked paprika
  • ½ teaspoon cayenne chili
  • 1 tablespoon coconut oil, plus more for the pan

PREPARATION TIME: 15–20 minutes (Prepare the fish the day before)
COOKING TIME: 10–15 minutes
SERVES: 2

  1. The day before you plan to eat the fish fingers, steam the fish for 10–15 minutes until cooked.
  2. Remove from the steamer and place in a bowl. Mash the fish together and place on a baking sheet lined with parchment paper. (Ideally a rectangle-shaped sheet, 1 inch in height—about the height of a fish finger!) Cover and place in freezer overnight.
  3. The next day, preheat oven to 350°F.
  4. Beat the egg in a bowl. In a separate bowl, mix together the ground almonds, salt, pepper, smoked paprika, and cayenne chili. Grease a baking dish with a little oil.
  5. Heat the coconut oil in a pan over low heat. While this is heating, remove the fish from the freezer and use a sharp knife to cut it into fish finger shapes.
  6. Coat each piece in the beaten egg and then roll in the ground almond mixture until fully coated. Place each fish finger in the pan to cook for 2–3 minutes on each side until crispy.
  7. Transfer the fish fingers to the prepared baking sheet, and bake for 10–15 minutes until the coating is nice and golden.
Serve with
Fresh homemade Ketchup

Paleo diet breakfasts recipes: FISH, CHIPS, AND MUSHY PEAS

paleo diet food list

It wouldn’t be a food and recipe blog without this good ol’ British favorite!

For the Chips

  • 2 sweet potatoes, chopped into fries
  • 1 tablespoon ghee or butter, melted
  • Salt and pepper to taste

For the Fish

  • 1 egg
  • 1 tablespoon almond flour (or finely ground almonds)
  • Salt and pepper to taste
  • 1 tablespoon coconut oil
  • 2 5-ounce haddock fillets

For the Mush Peas

  • 1 cup frozen peas
  • 1 tablespoon ghee or butter

  1. Preheat oven to 350°F.
  2. To prepare the chips, place the chopped sweet potatoes on a baking sheet and coat with 1 tablespoon melted ghee or butter, season with salt and pepper, and place in the oven.
  3. Beat the egg in a bowl and set aside. Place the ground almonds in a separate bowl, add salt and pepper, and mix
  4. Heat the coconut oil in a saucepan over low heat. As this heats through, dip the fish fillets into the beaten egg and coat in the ground almond mixture.
  5. Once the fish is coated nicely, place into the pan and cook for 2–3 minutes on each side to seal until golden and crispy. Repeat this with the second fillet.
  6. After both have cooked for 2–3 minutes in the coconut oil, place them on a baking dish (add a little drop of the coconut oil to the dish and spread around to ensure the fillets don’t stick to the pan).
  7. Place the fish in the oven and cook for 10–15 minutes. While the fish and sweet potato chips are cooking, prepare the mushy peas.
  8. Steam the frozen peas for 5 minutes until cooked through and soft. Place the peas in a bowl and add the remaining butter. Mash until creamy.
  9. Once the fish and chips are cooked, serve and enjoy this healthy take on a traditional favorite.

PREPARATION TIME: 10 minutes
COOKING TIME: 20–25 minutes
SERVES: 2

Paleo diet breakfasts recipes: ROSEMARY LOAF

paleo breakfast ideas

A Saturday afternoon favorite of ours after a long week. We love to serve this with a platter of cold meats, roasted nuts, olives, and a nice red wine.

  • Coconut oil to grease the loaf pan
  • 10 eggs
  • Salt and pepper to taste
  • 1 zucchini
  • 1 tablespoon chopped fresh rosemary
  • 5 Sun-Dried Tomatoes, chopped

PREPARATION TIME: 10 minutes
COOKING TIME: 30 minutes
SERVES: 4

  1. Preheat oven to 350°F.
  2. Grease a loaf pan with coconut oil or line it with parchment paper.
  3. Place the eggs in a large mixing bowl and beat until the whites and yolks are blended. Season with salt and pepper.
  4. Grate the zucchini into the beaten egg. Stir in the rosemary and sun-dried tomatoes.
  5. Pour the mixture into the greased loaf pan and bake for 30 minutes. Use a knife to check it is cooked in the middle; the knife should come out clean if it is.

Paleo diet breakfasts recipes: CHESTNUT TEA CAKE

paleo breakfast recipes

If you insist on indulging in some bread, one made with chestnut flour is a good choice. This particular recipe is Tuscan and traditionally enjoyed with a glass of dessert wine. However, we couldn’t help but notice the combination of sweet chestnut flour, raisins, and crunchy pine nuts resembled the good old British tea cake, so we think it is best served with a lovely cup of tea!

  • 1 cup chestnut flour
  • Warm water
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 tablespoons raisins (soaked in warm water for 10 minutes)
  • 2 tablespoons pine nuts
  • 1 tablespoon fresh rosemary
  • Pinch of salt

PREPARATION TIME: 10 minutes
COOKING TIME: 1 hour
SERVES: 5–6

  1. Preheat oven to 350°F.
  2. Sift the flour and salt into a bowl and add enough warm water to make a liquid batter. You may wish to use a whisk to prevent lumps from forming, but it isn’t essential.
  3. Add 3 tablespoons of olive oil and the raisins (you must soak these as it really makes a difference to the sweetness and texture).
  4. Mix the batter and pour into a 12-inch cake pan lined with parchment paper.
  5. Sprinkle the pine nuts and rosemary on top of the batter and drizzle with a little more olive oil.
  6. Bake for about 1 hour until it is dark and crispy on top but moist in the middle.
  7. Serve warm with a large pot of tea (green if possible).

Paleo diet breakfasts recipes: Cauliflower Pizza

paleo diet meal plan

Pizza in a healthy recipe blog … surely not! Relax, we’ve made it healthy, using grated cauliflower as the secret ingredient in our yummy grain-free crust. Feel free to experiment with different toppings, including fish, meats, hard-boiled eggs, veggies, and olives. We included cheese in our version, as a pizza without cheese just wouldn’t be taken seriously.

paleo food list

For the Crust

  • 1 medium cauliflower, grated
  • 2 eggs
  • 1 8-ounce ball of buffalo mozzarella
  • Salt and pepper to taste
  • ½ teaspoon garlic powder

For the Sauce

  • 2 tablespoons olive oil
  • 4 medium tomatoes, chopped
  • 2–3 garlic cloves, crushed or finely chopped
  • Handful of fresh basil, chopped
  • Salt and pepper to taste

Topping Ideas

  • ½ ball of buffalo mozzarella (around 4 ounces), sliced
  • 4 ounces goat cheese
  • ¼ green pepper, sliced
  • ½ red pepper, sliced
  • 3–4 chestnut mushrooms, sliced
  • 4–5 slices pepperoni
  • 5 black olives, sliced

Serve with
A crisp green salad and a good movie

PREPARATION TIME: 15–20 minutes
COOKING TIME: 45–50 minutes
SERVES: 4–6

  1. Preheat oven to 350°F.
  2. Grate the cauliflower and place in the steamer for about 4–5 minutes to soften. Leave to cool slightly.
  3. Beat the eggs and finely chop the mozzarella. In a blender, mix the mozzarella, cauliflower, eggs, and seasonings at medium speed until a dough-like paste forms.
  4. Top a baking sheet with parchment paper and add a little olive oil to prevent sticking. Add the pizza dough to the tray and spread out to make a circle. The base should be around 1/3-inch thick.
  5. Place in the oven and bake for about 30–35 minutes, until golden around the edges.
  6. While the base is cooking, start to make the sauce and prepare the toppings.
  7. Heat some olive oil in a pan and stir in the tomatoes, garlic, basil, salt, and pepper. Cook over low heat, stirring occasionally.
  8. While the sauce is heating through, make sure all your toppings are chopped and ready to be placed on the pizza. Once the sauce is cooked through, spin through the blender just long enough to beat out the tomato skins.
  9. When your base is looking nice and golden, it’s time to top your pizza. Remove the base from the oven and add the tomato sauce and your toppings.
  10. Place the pizza back in the oven and bake for 10–15 minutes until the cheese is melted

Paleo diet breakfasts recipes: Slow-Cooked Anchovy Lamb

paleo diet meal plans

Our butcher suggested we try a lamb shoulder joint for a change one Sunday. We slow-cooked the joint for 3–4 hours in anchovy butter—words cannot describe how good this tastes!

For the Lamb

  • 3 pounds lamb shoulder
  • 3 tablespoons butter, softened (or substitute goose fat, beef fat, or lard for a dairy-free option)
  • Leaves of 3–4 rosemary sprigs, chopped
  • 4 garlic cloves, finely chopped
  • Juice of half a lemon
  • 8–10 anchovy fillets or 3 teaspoons anchovy paste
  • 1 tablespoon mustard seeds

For the Sides

  • 2 sweet potatoes, peeled and chopped into cubes
  • 1 tablespoon butter or olive oil
  • Salt and pepper to taste
  • Head of broccoli, cut into bite-size florets

PREPARATION TIME: 10 minutes
COOKING TIME: 4 hours
SERVES: 4

  1. Preheat oven to 300°F.
  2. With a sharp knife, score several shallow criss-crosses across the fatty side of the lamb.
  3. Combine the butter, rosemary, garlic, lemon juice, anchovies, and mustard seeds in a bowl, and spread mixture evenly over the lamb joint.
  4. Cook for 4 hours. You may need to cover the lamb with aluminum foil partway through to keep it from crisping too much. You know it’s cooked when you can pull the meat apart easily with two forks.
  5. Remove the lamb from the oven, and lift out of the roasting tray. Cover with foil, place a tea towel on top, and leave it to rest. Scoop out most of the lamb fat (set aside in a jar for cooking another meal), leaving the meat juices in the roasting tray to be used as gravy.
  6. Steam sweet potato for about 15 minutes or so. Once cooked, remove from steamer and add broccoli.
  7. While broccoli steams for 8 minutes or so, mash the sweet potato with butter or olive oil, then season with salt and pepper. Slice the lamb and serve with the steamed broccoli and mashed sweet potatoes
For more dinner ideas from paleo world explore more of this blog!