Thursday, 30 January 2014

Paleo Diet Breakfast

23:31 Posted by Dhaval Bhandari
We have been increasingly getting emails about adding few more recipes, We have added few more paleo diet breakfast recipes for our followers, hope you all like it....happy paleo cooking!

Paleo diet breakfast: SPICY CARROT FRIES

paleo diet breakfast

One of the most popular paleo diet breakfasts recipes,  it is a fantastic side, snack, or starter. Delicious with Homemade Mayonnaise.
  • 6 large carrots
  • ½teaspoon chili powder
  • 2–3 garlic cloves, finely chopped
  • 2 tablespoons oil (macadamia, olive, butter, ghee, or goose fat)
  • Salt and pepper to taste

PREPARATION TIME: 5 minutes
COOKING TIME: 20–30 minutes
SERVES: 3–4


  1. Preheat oven to 325°F.
  2. Slice the carrots into french fry-size sticks.
  3. In a bowl, mix together chili, garlic, and oil.
  4. Toss carrots in the mixture and spread out flat on a baking sheet.
  5. Bake for 20–30 minutes until cooked to your liking.
  6. Just before serving, season to taste with salt and pepper.

Paleo diet breakfast: CELERIAC FRIES

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Not many people use celeriac in their weekly cooking adventures, often because they are unsure of how to cook the root vegetable. It’s great cooked and mashed or added to savory soups and stews … and it’s packed with loads of micronutrients! This recipe works well with sweet potatoes, parsnips, and carrots, too!

  • 2 tablespoons goose fat, beef fat, coconut oil, or ghee for cooking
  • 1 tablespoon chopped fresh rosemary or mixed herbs
  • 2 garlic cloves, finely chopped
  • 1 celeriac, peeled and cut into fries (You can also use sweet potatoes, parsnips, or carrots)

PREPARATION TIME: 10 minutes
COOKING TIME: 1 hour
SERVES: 3–4

  1. Preheat oven to 325°F.
  2. Melt the fat (you can melt it in a small baking dish while the oven is preheating).
  3. Once the fat is melted, stir in the rosemary and garlic.
  4. Grease a large baking sheet or line it with parchment paper.
  5. Scatter the fries across the baking sheet, and use your hands to toss the fries in the rosemary-garlic oil
  6. Place in the oven. These usually take about an hour to crisp up on low heat. After the first 30 minutes, stir and toss the fries again to re-coat in the fat. Once the fries are cooked to your liking, remove from the oven and cool.

Great with the Tarragon Roast Chicken and Chestnut Stuffing.

Paleo diet breakfast: CAULIFLOWER RICE

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Grains like rice and couscous just cannot compete with this nutritional superfood, so turn your cauliflower into rice and no one will ever know the difference.

  • 1 tablespoon butter, ghee, or olive oil
  • 1 large cauliflower, grated
  • A splash of cream (optional)
  • Chives, chopped (optional)
  • Salt and pepper to taste

PREPARATION TIME: 10 minutes
COOKING TIME: 5 minutes
SERVES: 4

  1. In a large saucepan, heat the oil or fat over low heat.
  2. Add the cauliflower, cream, and chives (if desired) to the pan and stir-fry.
  3. Stir consistently to stop the cauliflower from burning.
  4. After 5 minutes, taste to check the consistency and serve as soon as it’s soft enough.

Paleo diet breakfast: Cauliflower Mash

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Even if you aren’t the biggest fan of cauliflower, we bet you’ll still love this awesome creamy mash. It’s the perfect low-carbohydrate topping for Primal Shepherd’s Pie. You can also try adding other herbs, onion, garlic, or spices to create your own must-have mash.

  • 1 large cauliflower, grated
  • 1 tablespoon butter, ghee, or olive oil
  • 1–2 tablespoons heavy cream
  • Salt and pepper to taste

PREPARATION TIME: 10 minutes
COOKING TIME: 8 minutes

SERVES: 4–6

  1. Steam the cauliflower it is until soft, about 4–5 minutes.
  2. Place in a large bowl, add the fat and cream, and season to taste with salt and pepper.
  3. Mash until the mixture is a smooth, creamy consistency.

Paleo diet breakfast: Kale and Chorizo Mash

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Kale is one of the most nutrient-dense vegetables on the planet. When you add it to chorizo and mashed sweet potatoes, it turns into a truly epic side dish.

  • 2 sweet potatoes, chopped
  • 3 kale leaves, chopped
  • 2 small chorizo sausages, chopped
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste

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

  1. Place the sweet potato in a steamer and cook for 10 minutes. Leave enough room to add the kale.
  2. Add the kale to the steamer and cook for 5 minutes.
  3. While the vegetables are steaming, panfry the chorizo over low heat.
  4. Once the potato and kale are cooked, remove from the steamer.
  5. Mash the potato with a fork or vegetable masher and add the olive oil.
  6. Mix in the chopped kale and the cooked chorizo. Season to taste with salt and pepper.

Paleo diet breakfast: Butternut Smash

paleo diet food
This way of preparing butternut squash takes out the hassle of peeling and chopping. Once you’ve baked the squash, just scoop out the softened flesh and you’ve got instant mash!

  • 1 butternut squash, sliced in half Salt and pepper

PREPARATION TIME: 2 minutes
COOKING TIME: 25–30 minutes
SERVES: 6

  1. Preheat oven to 350°F.
  2. Scoop the seeds out of each squash half and discard them.
  3. Place the squash on a baking sheet and bake for 25–30 minutes.
  4. Once cooked (the flesh should be soft enough that you can easily insert a knife), use a fork to scrape out the flesh and place in a serving bowl.

Paleo diet breakfast: BUBBLE AND SQUEAK

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A hearty dish of fried leftover vegetables makes a great side or a small meal. This traditional British favorite is ideally made with butternut squash or sweet potato for extra substance, but any leftover veggies will do.

  • Ghee or coconut oil for the pan
  • Leftover vegetables from your Sunday roast (such as sweet potatoes, broccoli, carrots, zucchini, celery)

PREPARATION TIME: 5 minutes
COOKING TIME: 10–15 minutes
SERVES: 1–2

  1. Mash together the leftover vegetables from a previously cooked dinner.
  2. Heat the oil in a pan over low heat and then add the bubble and squeak. Keep mixing until all the vegetables are heated through.
  3. Serve on its own or with the leftover meat from your Sunday roast

Paleo diet breakfast: CINNAMON COCONUT SQUASH

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A sweet vegetable side dish that can also pull duty as a great stand-alone snack.

  • Half a butternut squash
  • 4 ounces coconut milk
  • 1 garlic clove, finely chopped
  • ½ teaspoon cinnamon
  • Salt and pepper to taste

PREPARATION TIME: 5 minutes
COOKING TIME: 35–40 minutes
SERVES: 2

  1. Preheat oven to 350°F.
  2. Chop the butternut squash into cubes and place in a small baking dish.
  3. Pour the coconut milk over the squash, sprinkle with garlic and cinnamon, and stir to coat.
  4. Bake for 35–40 minutes.
  5. Just before serving, season with a little salt and pepper

Paleo diet breakfast: VEGETABLE SPAGHETTI

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A healthy substitute to pasta! If you don’t already own a julienne peeler, get one. It’s an absolute must for quick, easy recipe making of vegetable spaghetti.
  • Vegetable of your choice: carrots, zucchini, butternut squash

PREPARATION TIME: 5 minutes
COOKING TIME: 15 minutes

  1. Use a julienne peeler to slice the vegetables into spaghetti-like strips.
  2. The strips can either be cooked in a steamer or gently sautéed in a little oil in a frying pan until the vegetables have softened.

Paleo diet breakfast: Vegetable Kebabs

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  • 1 red pepper
  • 1 yellow pepper
  • 1 white onion
  • 2 zucchinis
  • 1 tablespoon ghee, olive oil, or butter
  • 1 tablespoon mixed herbs
  • Salt and pepper to taste
  • 6–8 fresh rosemary sprigs or kebab sticks

PREPARATION TIME: 10 minutes
COOKING TIME: 20 minutes
SERVES: 3–4

  1. Preheat oven to 350°F.
  2. Chop all the vegetables into large chunks.
  3. Melt the fat and add the mixed herbs, salt, and pepper. Coat the vegetables with the mixture.
  4. Thread the vegetables onto the kebab sticks or rosemary sprigs. Remember, if using rosemary sprigs, be sure to skewer vegetables at the bottom of the stalk.
  5. Place the kebabs on a baking sheet and bake for 20 minutes, turning occasionally.

Paleo diet breakfast: Chunky Zucchini Fries

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This tasty side serving of vegetables can accompany anything and takes virtually no time to put together. Cutting the zucchini into chunky fries makes this a really hearty side.

  • 3 large zucchinis
  • Coconut oil for the pan
  • 1 garlic clove, finely chopped
  • ½ teaspoon chili flakes (optional)
  • Salt and pepper to taste

PREPARATION TIME: 5 minutes
COOKING TIME: 8 minutes
SERVES: 2

  1. Chop the zucchini into chunky fries (no need to peel them first).
  2. Melt the oil in a pan over low heat, and add the garlic and zucchini.
  3. Sprinkle with the chili flakes.
  4. Sauté to your liking. (It’s best to keep checking by crunching on a fry every now and then.)
  5. Just before serving, season with a little salt and pepper

Paleo diet breakfast: Lemon and Thyme Baked Carrots

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Carrots are often just served up as a steamed side. Here, we’ve cooked them in citrus juices with garlic and herbs. Give it a go—you’ll never serve plain carrots again.

  • 2–4 large carrots
  • Juice of half a lemon
  • 1 garlic clove, finely chopped
  • 1 tablespoon fresh thyme
  • Salt and pepper to taste

PREPARATION TIME: 5 minutes
COOKING TIME: 25–30 minutes
SERVES: 2

  1. Preheat oven to 350°F.
  2. Slice the carrots and place in a small baking dish.
  3. Squeeze lemon juice over the carrots and sprinkle with garlic and thyme.
  4. Bake for 25–30 minutes or until the carrots are cooked to your liking. Season to taste with salt and pepper

BUTTERED SAVOY CABBAGE (WITH OR WITHOUT BACON!)

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Cabbage is delicious cooked in butter, and you can top it with bacon for a tasty treat.

  • 1 whole Savoy cabbage, sliced
  • 1 tablespoon or so of butter or ghee
  • Salt and pepper to taste
  • 2–3 slices of uncooked bacon (optional)

PREPARATION TIME: 2 minutes
COOKING TIME: 8–10 minutes
SERVES: 4

  1. Melt the butter or ghee in a pan over a low heat.
  2. Place the cabbage in the pan, adding the bacon if desired.
  3. Mix well and gently stir-fry for 6–8 minutes. Season to taste with salt and pepper.
  4. Once the cabbage is cooked to your liking, place in a serving bowl. Feel free to add more butter.

SPINACH, SUN-DRIED TOMATOES, AND PINE NUTS

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Sun-dried tomatoes with olive oil and toasted pine nuts make a simple addition to sautéed spinach.

  • 1 tablespoon pine nuts Water
  • 3 large handfuls or so of spinach
  • 2 or 3 Sun-Dried Tomatoes (page 168), chopped
  • Salt and pepper to taste

PREPARATION TIME: 2 minutes
COOKING TIME: 2-3 minutes
SERVES: 2

  1. Place a non-stick pan over low heat.
  2. Add the pine nuts to the pan and gently stir-fry (no fats or oil needed). Keep moving the pine nuts around the pan to ensure they cook evenly and do not burn. Once they are toasted, remove from the pan and set aside.
  3. Add a little water to the pan and add the spinach.
  4. Gently stir-fry for 2–3 minutes, until the spinach has wilted.
  5. Once the spinach is cooked to your liking, place in a serving bowl and drizzle with olive oil.
  6. Top with the sun-dried tomatoes and toasted pine nuts.
  7. Season to taste with salt and pepper and serve
Here you go, these are the most popular paleo recipes that we are sure that you would love making and devour them!