31 Awesome Paleo Breakfast Ideas

(Last Updated On: August 3, 2018)

Looking for some tasty ways to start your day the Paleo way? Then check out these fantastic recipes that we’ve assembled for you.

1. Easy Baked Avocado & Egg Recipe

Easy Baked Avocado & Egg Recipe

INGREDIENTS

  • 1 organic avocado, halved with pit removed
  • 1 egg
  • salt
  • pepper
  • your favorite seasoning, eg Fajita Seasoning

DIRECTIONS

  1. Preheat the oven to 425°F.
  2. Slice off a small section of the skin so it sits flat when the fleshy side is upwards.
  3. Put the avocados on a baking tray. Sprinkle some salt into each hole.
  4. Whisk the egg and divide it between the avocado holes.
  5. Sprinkle with pepper, the seasoning of your choice, and a little more salt.
  6. Bake for 18 minutes, or until the egg has set.
  7. Serve and enjoy!

2. Portobello Breakfast Bakes

Portobello Breakfast Bakes

INGREDIENTS

  • 1 tablespoon olive oil or coconut oil
  • 2 portobello mushroom caps
  • 2-4 large eggs
  • 4 slices bacon
  • 2 tablespoons chopped parsley (optional for garnish)
  • salt & pepper to taste

DIRECTIONS

  1. Preheat the oven to 400°F.
  2. Grease a baking sheet lightly with olive oil or coconut oil.
  3. Remove the stems from the mushrooms.
  4. Put the mushrooms on the baking sheet and put in the oven for 5 minutes.
  5. Turn the mushrooms over and bake another 5 minutes.
  6. Line another baking sheet with foil and put bacon in a single layer on the foil.
  7. Bake for 10-15 minutes.
  8. Remove the mushroom caps and crack 1 or 2 eggs into each cap.
  9. Return the mushrooms (with eggs) to the oven and bake for a further 10-15 minutes.
  10. Cut or tear the bacon into bits.
  11. Sprinkle the bacon bits over the eggs, add parsley and serve.

3.  Paleo Breakfast Burrito

Paleo Breakfast Burrito

INGREDIENTS

For the tortillas:

  • 2 eggs
  • 2 egg whites
  • ½  cup water
  • 4 teaspoon ground flaxseed
  • Pinch of salt

For the filling:

  • 1 avocado, diced
  • ¼  cup red bell pepper, finely diced
  • ¼  cup onion, finely diced
  • ¼  cup baked tilapia or other protein
  • Handful of spinach leaves
  • 1 teaspoon coconut oil

DIRECTIONS

  1. Whisk all the ingredients for the tortilla together.
  2. Preheat oven broiler.
  3. Coat a 10-inch non-stick skillet with coconut oil spray and put on medium heat.
  4. Pour ½ of the tortilla mix into the pan and distribute evenly with a swirl or two.
  5. Use a spatula to loosen the edges of the tortilla.
  6. Cook for 2 to 3 minutes until the bottom is golden brown, then slip the spatula under the tortilla carefully to separate it from the pan, but don’t flip it yet.
  7. Put the pan under the broiler for 3 to 4 minutes so the tortilla goes a bit bubbly.
  8. Take the tortilla from the pan and place on some aluminum foil.
  9. Repeat with the rest of the tortilla mixture.
  10. Preheat the oven to 400°F.
  11. Heat coconut oil in a small pan and cook the onions and peppers over a medium heat for 5 to 8 minutes.
  12. Add spinach to the pan and wilt.
  13. Put the fillings down the middle of the tortillas and wrap.
  14. Bake in the oven for 5 to 8 minutes then serve.

4. Egg in a Jar

INGREDIENTS

  • 4 or 8 large eggs;
  • ¾  lb button mushrooms, thinly sliced
  • 4 slices of bacon, cut into chunks
  • 2 greens onions, minced
  • 1 tablespoon chives, minced
  • 1 teaspoon almond flour
  • ½ cup of chicken stock
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon Paleo cooking fat
  • Sea salt and freshly ground black pepper to taste

DIRECTIONS

  1. Place a skillet over a medium-high heat.
  2. Add the bacon and cooking fat and saute for 7 to 10 minutes.
  3. Add mushrooms and onions to the pan. Cook for 3 to 5 minutes longer.
  4. Add almond flour and mix everything together.
  5. Add chicken stock and lemon juice.
  6. Bring to a boil and cook for 4 to 5 minutes.
  7. Rub some cooking fat on the insides of 4 glass jars.
  8. Put a quarter of the bacon and mushroom mixture in each jar.
  9. Break one or two eggs into each jar.
  10. Season with salt and black pepper.
  11. Put the jars into a large pan.
  12. Add water to halfway up the jars.
  13. Cook for 15 to 20 minutes on a medium-high heat.
  14. Remove the jars using a jar lifter.
  15. Let them cool enough to handle.
  16. Sprinkle with chives and serve.

5. Paleo Breakfast Sausage Scotch Eggs

INGREDIENTS

  • 6 medium eggs
  • 1 lb ground pork
  • 1 tablespoon gingerbread spice mix
  • 1½  teaspoons salt
  • ½ teaspoon black pepper
  • 1 tablespoon honey (optional)

DIRECTIONS

  1. Put a pan fitted with a steamer basket on the stovetop.
  2. Put an inch of water in the pan and bring to a boil.
  3. Place the eggs into the basket, cover the pan and steam for 10 minutes.
  4. Cool the eggs in a bowl of iced water for at least 10 minutes then peel.
  5. Preheat the oven to 350°F.
  6. Line a baking tray with foil.
  7. Combine the pork, salt, pepper, gingerbread spice mix, and honey if using, in a large bowl.
  8. Mix until combined.
  9. Divide the ground pork mix into 6 and using your hands flatten the meat into thin patties.
  10. Place an egg in the center of each patty and bring the meat up around the eggs until the eggs are encased in the meat.
  11. Bake on the baking sheet for 15 to 20 minutes.
  12. Eat hot or cold.

6. Paleo Breakfast Casserole

INGREDIENTS

  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • ½  red pepper, sliced
  • ½ yellow pepper, sliced
  • ½ red onion, chopped
  • 8 oz ground turkey
  • 1 oz bacon
  • 1 teaspoon olive oil
  • 1 garlic clove, minced
  • ⅛  teaspoon chili flakes
  • 5 eggs
  • salt, pepper to taste

DIRECTIONS

  1. Preheat oven to 350° F.
  2. Bake cauliflower florets, broccoli florets, red and yellow pepper, and onion on a baking sheet for 15 minutes soft.
  3. Heat the oil on medium heat in a large skillet.
  4. Add the bacon and fry for 2 minutes.
  5. Add the turkey and cook until browned.
  6. Add garlic, chili flakes and season to taste.
  7. Mix well with the cooked vegetables.
  8. Beat the eggs with ¼ teaspoon salt and ⅛  teaspoon freshly ground black pepper in a small bowl.
  9. Put the meat mix in a 4” by 8” casserole dish.
  10. Add in the beaten eggs and combine well.
  11. Bake in the oven for 30 minutes.
  12. Let cool for 5 minutes then serve.

7. Paleo Egg Bake

INGREDIENTS

  • 8 eggs
  • 3 slices bacon
  • ½ cup chopped peppers
  • ¼ cup chopped onions
  • Pepper to taste

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Whisk eggs in a large bowl then set aside.
  3. Cook the bacon in a skillet, then allow to cool for 5 minutes.
  4. Add the chopped peppers and onions to beaten eggs.
  5. Break bacon into pieces and add to the eggs.
  6. Grease a casserole dish with coconut oil.
  7. Pour the eggs into the dish and put into the oven.
  8. Bake for 30 minutes.
  9. Cut and serve.

8. Mini Egg Pizzas

INGREDIENTS

  • 1 tablespoon lard or olive oil
  • 1 small red onion, diced
  • 1 tablespoon tomato paste
  • 2 cups tomatoes, diced (or one 14 oz. can, strained)
  • 1 cup pepperoni, diced
  • 10 eggs
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ¼ teaspoon black pepper
  • 1 cup black olives, chopped (optional)
  • 1 cup mushrooms, chopped (optional)

DIRECTIONS

  1. Heat lard or olive oil in a skillet over medium heat.
  2. Saute the onions until softened.
  3. Add the tomato paste and cook while stirring for 1 minute until mixed well with the onions.
  4. Add the tomatoes, and cook for another 2 minutes stirring frequently.
  5. Add the pepperoni, and cook for a further 4 minutes, again stirring frequently.
  6. Beat eggs in a medium sized bowl.
  7. Add basil, oregano, salt & pepper to the eggs and stir.
  8. Grease muffin tins or use a silicone pan or liners.
  9. Add 1 tablespoon of the tomato mix with mushrooms/olives, if using, into each muffin cup
  10. Add egg mixture to the cups until ¾ full.
  11. Bake at 325°F for 25 to 30 minutes.
  12. Serve.

9. Ham and Egg Cups

INGREDIENTS

  • Cooking spray
  • 4 slices Country ham
  • 4 large eggs
  • Salt and pepper, to taste
  • Fresh basil, scallions or parsley, optional

DIRECTIONS

  1. Preheat oven to 400°F.
  2. Coat four muffin cups with cooking spray.
  3. Line each cup with one slice of ham.
  4. Break an egg into each cup.
  5. Bake for about 13 minutes until egg whites are cooked but the yolks are still runny.
  6. Season with salt & pepper and remove cups.
  7. Sprinkle tops with some chopped basil, parsley or scallions.

10. Pumpkin Protein Muffins

INGREDIENTS

  • 1¼  cup pumpkin puree
  • 1 cup vanilla protein powder
  • ¼   cup arrowroot starch
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon or pumpkin pie spice (optional)
  • 1 egg (optional)

DIRECTIONS

  1. Combine the dry ingredients in a bowl
  2. Add the pumpkin puree and egg.
  3. Mix well then pour into greased cupcake tins.
  4. Bake at around 350°F for 20 to 25 minutes.

11. Buffins

INGREDIENTS

Muffins:

  • 2 tablespoons coconut oil, melted
  • 4 eggs
  • 3 tablespoons honey
  • 1 teaspoon vanilla
  • ½  teaspoon apple cider vinegar
  • ½  cup coconut flour
  • ¼  cup almond flour
  • 1 teaspoon baking soda
  • ½  teaspoon salt
  • ¼  cup protein powder
  • ¼  cup water
  • 3 large ripe bananas

Frosting:

  • ½  cup coconut oil, at room temp (not melted)
  • ½  cup roasted and unsalted almond butter
  • ¼  cup honey
  • 1 teaspoon vanilla

DIRECTIONS

  1. Preheat oven to 350°F
  2. Line muffin cups with cupcake liners
  3. Put the coconut oil, eggs, vanilla, honey, and vinegar in a large bowl and mix until blended.
  4. In another bowl mix together the flours, baking soda and salt, then mix with the wet ingredients and blend thoroughly.
  5. In a separate bowl mash the bananas with the protein powder and add water until mushy.
  6. Combine with all the other ingredients and mix until well combined
  7. Bake for about. 20 to 25 minutes.
  8. Test by inserting a toothpick or skewer into the muffins.
  9. When it comes out clean, they are ready.
  10. Make the frosting by mixing all ingredients in a food processor and blending.
  11. Frost them once the muffins have cooled completely.

12. Avocado & Bacon Muffins

INGREDIENTS

  • 1 small onion
  • 6 short cut bacon rashers
  • 4 eggs
  • 2 cups avocado
  • 1 cup coconut milk
  • ½  cup coconut flour
  • ½  teaspoon baking soda
  • salt & pepper

DIRECTIONS

  1. Preheat oven to 350°F
  2. Grease 12 muffin cups with coconut oil.
  3. Finely chop onion and bacon and brown in a frying pan.
  4. Mash the avocado flesh with the eggs and stir in the milk.
  5. Add the coconut flour, baking soda, salt and pepper and mix well.
  6. Fold in ¾ of the bacon and onion mix.
  7. Divide the mixture into the muffin pans.
  8. Sprinkle with remaining bacon and onion.
  9. Bake for 20 minutes.
  10. Cool and then remove from tins.

13. Blueberry Banana Smoothie Bowl

INGREDIENTS

  • 1 cup frozen blueberries
  • banana, divided
  • ½ orange without peel or pith
  • 1 cup vanilla or plain yogurt or 1 cup vanilla protein shake
  • walnuts

DIRECTIONS

  1. Mix frozen berries, orange  banana, in a blender – it may be necessary to add some of the protein drink or yogurt to get it going.
  2. When the fruit is smooth, gently add the yogurt or protein drink.
  3. Pour into a bowl.
  4. Garnish with walnuts.

 

Bacon and Egg Muffins

14. Bacon and Egg Muffins

INGREDIENTS

  • 1 dozen eggs
  • 2 cups spinach
  • 2 slices bacon
  • ½ cup tomatoes, chopped
  • 2 tablespoons cilantro, chopped
  • Pepper to taste

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Cook bacon in a small skillet and set aside.
  3. Whisk the eggs in a bowl.
  4. Mix in the spinach, the bacon pieces, tomatoes, and cilantro.
  5. Grease muffin cups before evenly distributing egg batter.
  6. Sprinkle with pepper.
  7. Bake in oven for 30 minutes

15. Buffalo Chicken Egg Muffins

INGREDIENTS

  • ¾  lb boneless, skinless chicken thighs (or breast)
  • ½  teaspoon garlic powder
  • sea salt & black pepper to taste
  • ¼  cup + 2 tablespoons (divided) Wing Sauce
  • 6 large eggs, whisked
  • 2 tablespoons green onion/scallion, sliced
  • sea salt & black pepper to taste

DIRECTIONS

  1. Preheat the oven to 425°F.
  2. Arrange the chicken on a baking tray, and season with garlic, sea salt, and black pepper.
  3. Bake in the oven for 25 minutes.
  4. Shred the cooked chicken in mixing bowl using two forks.
  5. Pour the sauce over the chicken and combine well – set it aside.
  6. Whisk the eggs with the remaining  2 tablespoons of wing sauce, onion, salt, and pepper.
  7. Pour the egg mixture into greased muffin cups to fill them halfway.
  8. Evenly distribute the shredded chicken into the muffin cups.
  9. Bake for around 30 minutes or until the muffins rise and are golden brown.

16. Prosciutto-wrapped Mini Frittata Muffins

INGREDIENTS

  • 4 tablespoons fat (coconut oil, ghee, etc.)
  • ½ medium onion, finely diced
  • 3 cloves of garlic, minced
  • ½ pound mushrooms, thinly sliced
  • ½ pound spinach
  • 8 large eggs
  • ¼ cup coconut milk
  • 2 tablespoons of coconut flour
  • 1 cup of cherry tomatoes, halved
  • 5 oz Prosciutto di Parma
  • Salt
  • Ground black pepper

DIRECTIONS

  1. Preheat the oven to 375°F.
  2. Heat half of the coconut oil over medium heat in a large skillet and sauté the onions for 5 to 6 minutes.
  3. Add the garlic and mushrooms and cook until any moisture has cooked off.
  4. Season with salt and pepper and set aside.
  5. Beat eggs together with coconut flour, coconut milk, salt, and pepper.
  6. Add the mushrooms and spinach – stir to mix.
  7. Brush the muffin cups with the remaining coconut oil
  8. Line each with prosciutto.
  9. Spoon the batter into the cups and top each with cherry tomatoes.
  10. Bake the muffins for about 20 minutes.
  11. Cool for a few minutes then transfer to a wire rack.

17. Bacon, Blueberry, & Ginger Meatballs

INGREDIENTS

  • 1 tablespoon coconut oil, for greasing
  • 3 to 4 slices bacon (depending on thickness of cut)
  • ½  thumb-sized piece of ginger, peeled and minced
  • ½  medium shallot, peeled and minced
  • 1 tablespoon minced cilantro
  • 1 cup fresh blueberries
  • 1 lb ground beef
  • ¼  teaspoon crushed red pepper flakes
  • ½  tablespoon balsamic vinegar
  • Sea salt, to taste
  • Ground black pepper, to taste

DIRECTIONS

  1. Preheat the oven to 375°F.
  2. Cook the bacon until crispy in a large skillet over medium heat.
  3. Remove bacon and rest on a paper towel – set aside.
  4. Pulse the blueberries in a food processor to break open the blueberries a little.
  5. Add the blueberries to a mixing bowl.
  6. Crumble the bacon and sprinkle over the blueberries.
  7. Add all the other ingredients, and mix everything together.
  8. Divide the mixture into 16 meatballs.
  9. Bake the meatballs at 375°F for about 20 minutes.
  10. Serve.

18. Sausage and Sweets Breakfast Bowl

INGREDIENTS

  • 2 medium sweet potatoes, peeled and julienned
  • 1 medium yellow onion, chopped
  • 1 lb sweet Italian sausage
  • 1 medium apple peeled and diced
  • 4 sprigs fresh parsley
  • 2 tablespoons maple syrup
  • salt to taste

DIRECTIONS

  1. Crumble the sausage into a skillet over medium-hot heat.
  2. Add onions and cook until onions are translucent.
  3. Add the apple and sweet potato, mix.
  4. Add maple syrup, chopped parsley, and salt & pepper.
  5. Cook on medium heat until the apple is soft.

19. Chicken Apple Sausage Patties

INGREDIENTS

  • 1 tablespoon coconut oil
  • 1 green apple, peeled and diced
  • ¼  onion, diced
  • 2 garlic cloves, minced
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 teaspoon poultry seasoning
  • ½  teaspoon  dried rosemary
  • ½  teaspoon  dried thyme
  • ½  teaspoon  fennel seeds
  • Dash nutmeg
  • 1 lb boneless skinless chicken breasts
  • 1 egg
  • ½  teaspoon  salt
  • Coconut oil for cooking

DIRECTIONS

  1. Heat the coconut oil in a medium-sized skillet and add the onion, apple, garlic, poultry seasoning, salt, pepper, dried rosemary, dried thyme, and fennel seeds.
  2. Cook until apple and onion are tender, stirring often.
  3. Blend the chicken in a food processor.
  4. Add the egg and onion mixture to the blender with another ½  teaspoon salt and mix well.
  5. Put golf ball sized scoops of the chicken mixture into a hot skillet and press down with a spatula to flatten them out.
  6. Cook for about 4 minutes each side.

20. Portobello Bacon Avocado Sandwich

INGREDIENTS

  • ½  lb bacon
  • Avocado, 2 thick slices
  • Lettuce
  • 2 Portobello Mushrooms

DIRECTIONS

  1. Cut the bacon in half, and cook them, then remove from the pan and drain on a plate covered in kitchen towel
  2. Slice off the stem of the mushrooms.
  3. Cook the mushrooms in the bacon fat for 2 minutes on medium.
  4. Place a mushroom cap on a plate, stack on the lettuce leaves, avocado slices, bacon, and then top with the other cap.

21. Bacon Weave Fried Egg Sandwich

INGREDIENTS

  • 6 slices of bacon
  • 2 eggs
  • 1 tablespoon green onion

DIRECTIONS

  1. Preheat oven to 450°F.
  2. Cut bacon slices into two to give 12 half slices.
  3. Weave the bacon slices so that they form a square using 3 horizontally and 3 vertically.
  4. Put the bacon “bread” on a baking tray and put in the oven for 20 minutes, flip the bacon over after 10 minutes to the bacon through.
  5. Fry eggs in a pan, adding onion to taste.
  6. Lay an egg on one “slice” of bacon “bread” and finish the sandwich off with another.

22. Honey Garlic Breakfast Sausage Patties

INGREDIENTS

  • 1 lb ground pork
  • 2 teaspoons of honey
  • 1 clove of garlic, minced
  • 2 teaspoons dried sage
  • 1 teaspoons sea salt
  • ¾  teaspoon dried thyme
  • ¼  teaspoon freshly ground black pepper
  • ¼  teaspoon nutmeg

DIRECTIONS

  1. Mix all ingredients in a large bowl.
  2. Put the bowl in the fridge to chill for 15 minutes.
  3. Divide the mix into eight and form into patties about 2½” wide.
  4. Fry sausage patties two or three at a time, about 4 minutes on each side.
  5. Drain on a plate lined with paper towel.

23. Grain-Free “French Toast” Breakfast Chalupa

INGREDIENTS

  • 8 eggs
  • 12 slices bacon
  • salt & black pepper
  • 1½ tablespoons coconut oil or butter

Maple Cinnamon Pancakes

  • 1 cup arrowroot
  • ½ cup coconut flour
  • ½ cup almond flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup whole milk
  • 2 eggs
  • 3 tablespoons pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1-2 tablespoons coconut oil (for greasing the pan)

DIRECTIONS

Maple Cinnamon Pancakes

  1. Mix all the dry ingredients in a large bowl.
  2. Whisk in the eggs, vanilla, milk and maple syrup.
  3. Ladle batter into the pan and spread it out.
  4. Cook for 1 minute then flip and cook another minute.
  5. Repeat until the batter is used.
  6. Keep warm in the oven on low.

Filling

  1. Cut bacon into small bits and cook in a hot skillet greased with ½ tablespoon coconut oil.
  2. Whisk eggs, salt & pepper in a large bowl.
  3. Scramble the egg mixture in a hot skillet greased with ½ tablespoon coconut oil.
  4. Add the cooked bacon and continue cooking for 1 minute.
  5. Hold each pancake like a taco and spoon some of the egg mixture into it.
  6. Serve.
  7. Top with some butter and syrup.

24. Breakfast Bowl

INGREDIENTS

  • 1 ripe medium banana
  • 2 eggs
  • 1 teaspoon vanilla powder
  • ¼  green apple, sliced
  • 2 tablespoons almond butter
  • 2 tablespoons dried coconut flakes
  • 1 teaspoon cinnamon
  • Coconut oil, for cooking

DIRECTIONS

  1. Mash the banana with the eggs and vanilla in a bowl.
  2. Add scoops of batter and using a spatula mash and stir the mixture.
  3. When cooked, remove and put into a bowl.
  4. Add apple, almond butter, cinnamon, and coconut flakes.

25. Grain-Free Granola Bars

INGREDIENTS

  • 1 cup almond meal
  • 1 cup mixed raw nuts
  • 1 teaspoon cinnamon
  • ¼  teaspoon salt
  • ¼  teaspoon baking soda
  • 2 tablespoons ground flaxseed
  • 1 teaspoon vanilla extract
  • 1 egg OR 1 tablespoon chia seed mixed with 3 tablespoons water or non-dairy milk
  • ¼  cup raw honey or maple syrup
  • ½  cup raw almond or cashew butter
  • ¼  cup chocolate chips (optional)

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Mix all the dry ingredients in a bowl.
  3. Blend the egg with the sweetener and nut butter.
  4. Add the dry ingredients gradually.
  5. Stir in chocolate chips.
  6. Press mixture into a 8” x 8” baking tray and bake at 350°F for 20 minutes.
  7. Cool thoroughly then cut into bars.

26. Paleo Breakfast Bread

INGREDIENTS

  • 1 cup roasted almond butter
  • 4 free-range organic eggs
  • 4 tablespoons honey
  • 1 teaspoon vanilla powder
  • ½ teaspoon stevia
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 2 tablespoons cinnamon

DIRECTIONS

  1. Preheat the oven to 320°F.
  2. Grease a loaf tin with coconut oil.
  3. Mix the almond butter in a large bowl using a hand blender until creamy.
  4. Add the eggs, honey, vanilla, stevia, salt, baking soda and cinnamon and mix well.
  5. Pour the batter into the loaf tin.
  6. Bake in the oven for 25 minutes.
  7. Cool on a rack for 10 to 20 minutes.
  8. Slice and serve.

 

Pumpkin-Berry Muffins

27. Pumpkin-Berry Muffins

INGREDIENTS

  • 1 cup almond meal/flour
  • ¼  cup hazelnut meal (or almond meal/flour)
  • ¾  cup coconut flour
  • 2 tablespoons flax meal
  • 1 tablespoon flax seeds
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½  teaspoon nutmeg
  • ½  teaspoon powdered ginger
  • ½  teaspoon salt
  • 1 cup pumpkin puree
  • 5 eggs
  • ¼  cup coconut oil
  • ¼  cup agave or honey (optional)
  • 1 cup walnuts, chopped
  • 1 cup blueberries
  • ⅓  dark chocolate bar, chopped (optional)

DIRECTIONS

  1. Preheat oven to 350°F.
  2. Grease muffin trays.
  3. Mix the meals/flours, flax seeds, baking soda, spices, and salt in a large bowl.
  4. In a separate bowl, beat the eggs, oil, and sweetener, if using.
  5. Mix the dry ingredients with the dry ingredients until the flour is moist all the way through.
  6. Add nuts, berries, and chocolate, if using.
  7. Stir until blended.
  8. Spoon into muffin cups.
  9. Bake for 25 minutes.

28. No-Bake Paleo Chocolate Protein Bars

INGREDIENTS

  • 2 cups of nuts
  • 2 big handfuls of shredded coconut
  • ½  cup raw cacao powder
  • 2 tablespoons chia seeds
  • ⅓  cup nut butter
  • ½  cup coconut oil or butter
  • Optional extras:
  • ½  cup protein powder
  • stevia (natural sweetener)
  • 2 teaspoons cinnamon
  • ½  teaspoon vanilla essence
  • 2 tablespoons rice malt syrup

DIRECTIONS

  1. Chop the nuts in a food processor or blender.
  2. Put the chopped nuts into a bowl.
  3. Add the other dry ingredients and mix well.
  4. Melt the coconut oil/butter and syrup in a small pan.
  5. Add this to the dry ingredients and mix well.
  6. Add stevia to taste.
  7. Line a small baking pan with baking paper.
  8. Tip in the mixture, press down with the back of a spoon to smooth it out.
  9. Put in the fridge for 30 minutes to set.
  10. Cut into squares to serve.

29. Protein Packed Monster Breakfast Cookies

INGREDIENTS

  • 1 tablespoon flax meal
  • 3 tablespoons boiling water
  • 1 cup sunflower seed spread
  • ⅓  cup palm sugar
  • ¼  cup pure maple syrup
  • 1 teaspoon vanilla extract
  • ½  teaspoon baking soda
  • ¼  teaspoon sea salt
  • ⅔  cup finely shredded coconut
  • ⅓  cup hemp seed
  • ¼  cup mini chocolate chips
  • ⅓  cup desired seeds or raisins, optional

DIRECTIONS

  1. Preheat oven to 350°F
  2. Grease 2 large baking sheets.
  3. Mix the flax meal and boiling water; set aside for 10 minutes.
  4. Blend the sunflower seed spread, palm sugar, maple syrup, and vanilla.
  5. Stir in the other ingredients.
  6. Using your fingertips, gently flatten scoops of the dough on the baking trays until it is ½” thick.
  7. Bake for 15 minutes.
  8. Cool on the baking sheet.

30. Double Chocolate Zucchini Muffins

INGREDIENTS

  • ¼ cup unsalted butter, melted and cooled
  • 4 large eggs
  • ¼ cup honey
  • ¼ cup milk or coconut milk
  • 1 teaspoon vanilla
  • ¼ cup plus 1 tablespoon coconut flour
  • 1 tablespoon tapioca flour/tapioca starch
  • ½ cup almond flour
  • ¼ cup cocoa powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup grated zucchini (1 small to medium zucchini)
  • 3½ oz dark chocolate, chopped, divided

DIRECTIONS

  1. Preheat the oven to 350°F
  2. Line muffin cups with paper liners.
  3. Whisk together the butter and eggs in a large bowl.
  4. Add the honey, milk or coconut milk, and vanilla and combine well.
  5. In another bowl, mix the flours, cocoa, salt and baking soda.
  6. Add the to eggs in the large bowl and blend.
  7. Fold in the zucchini and two thirds of the chocolate chips.
  8. Ladle the batter into the muffin cups.
  9. Sprinkle the tops with the remaining chocolate chips.
  10. Bake for 25 to 30 minutes.
  11. Let cool for ten minutes in the pan.
  12. Transfer to a wire rack to cool fully.

31. Banana Nut Porridge

INGREDIENTS

  • ½ cup raw cashews
  • ½ cup raw almonds
  • ½ cup raw pecans
  • 1 very ripe banana
  • 2 cup coconut milk
  • 2 teaspoons cinnamon
  • salt

DIRECTIONS

  1. Add the nuts to a large bowl of salted water.
  2. Cover with a plate and soak overnight.
  3. Drain and rinse the nuts 2 or 3 times.
  4. Add the nuts to a food processor and blend with the banana, coconut milk, and cinnamon.
  5. Put the porridge in a pan and heat over medium heat for 5 minutes.
  6. Serve.
Written by Irina Radosevic MD
Irina graduated from the University of Belgrade, School of Medicine as a Doctor of Medicine (MD) and spent over 3 years working in the Clinical Hospital Center Zvezdara, in the Department of Emergency Medicine. She also undertook a postgraduate in Cardiology from the same University and had previously worked for over a year as a Physician and Nutritionist Dietitian for the Fitness club Green Zone. She eventually left her chaotic but fulfilling job in the ER to pursue her passion of writing, travelling and mountain climbing which has included writing a first aid course for the alpine club of Belgrade. Irina currently works as a VA for PintMedia focusing on medical and travel writing. Feel free to connect with Irina on LinkedIn and FaceBook. Her CV can be seen here.