30 Day Paleo Challenge Winter. Breakfast Menu

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Osborn Aron Foster
6 years ago
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1 30 Day Paleo Challenge Winter Breakfast Menu

2 30 Day Paleo Challenge Winter Part 1 - Breakfast Day 1: Paleo Breakfast Porridge Day 2: Chocolate-Raspberry Breakfast Pudding Day 3: Breakfast Pizza with Mushrooms and Bacon Day 4: Apple, Pear and Cranberry Crunch Day 5: South of the Border Breakfast Casserole Part 2 - Breakfast Day 6: Apple Cinnamon Bread for French Toast Day 7: Sausage Stuffed French Toast Day 8: Cranberry Orange Muffins Day 9: Apple Raisin Waffles Day 10: Baked Eggs with Winter Vegetables

3 SHOPPING LIST: PROTEIN 1 pound chorizo sausage [B5] 6 slices bacon [B3] Eggs (17) [B1] [B3] [B5] CONDIMENTS Olive oil (2 tablespoons) [B5] Hot pepper sauce (1/4 teaspoon) [B5] Cashew butter (1/2 cup) [B2] Raw honey (4 tablespoons) [B2] [B4] Pure maple syrup (1 tablespoon) [B4] DAIRY CASE Grass fed butter (4 tablespoons) [B3] Almond milk (1 cup) [B1] Coconut milk, unsweetened (2 1/2 cups) [B4] [B5] FREEZER Cranberries (1 cup) (if not using fresh) DRY GOODS Almond flour/meal (1/2 cup) [B4] Arrowroot powder (2 tablespoons) [B4] Cocoa powder (2 tablespoons) [B2] Shredded unsweetened coconut (1/2 cup) [B4] Dried apricots (8) [B1] Dried apples (4) [B1] Dried cranberries, cherries or blueberries (1/4 cup) [B1] Raisins (1/4 cup) [B1] Ground flax seed (12 ounces) [B1] Saving Dinner All-In-One Vanilla Smoothie Mix [B4] 30 Day Paleo Challenge Winter Shopping List Part 1 PRODUCE Red onions (1 medium) [B5] Green onions (5) [B3] [B5] Red bell peppers (1 medium) [B5] Poblano chili peppers (2) [B5] White button mushrooms (1 pound) [B3] Bananas (3) [B1] [B2] Red apples, any variety (3) [B4] Pears, any variety (2) [B4] Raspberries (1 1/2 cups) [B2] Cranberries (1 cup) (or buy frozen) [B4] CANNED GOODS 2 (14-oz.) cans full fat coconut milk [B2] Apple juice, unsweetened (1 1/2 cups) [B4] Applesauce, unsweetened (1/4 cup) [B4] SPICES Sea salt [B3] [B4] [B5] Black peppercorns [B3] [B5] Thyme [B3] Ground cinnamon [B1] [B4] Ground nutmeg [B4] Chili powder [B5] Pure vanilla extract [B4] SHOPPING LIST LEGEND ** = Serving Suggestions Purchase these ingredients if you are following our suggested side dishes. Purchase the quantity to meet your family s needs. [B1] [B6] = Breakfast 1, Breakfast 2, etc Each recipe is assigned a day which corresponds to the shopping list. This is handy if you need to alter any recipes or omit a certain recipe from the menu.

4 INGREDIENTS: 4 eggs 1 cup almond milk 2 bananas, mashed 1 teaspoon ground cinnamon Paleo Breakfast Porridge Breakfast 1 Serves 4 12 ounces ground flax seed 8 dried apricots, chopped 4 dried apples, chopped 1/4 cup raisins 1/4 cup dried cranberries, cherries or blueberries In a large bowl, beat together eggs and almond milk until smooth. Add bananas and cinnamon; whisk into a smooth mixture. Add ground flax seed and again whisk into a smooth mixture. Using a rubber spatula, scrape the contents of the bowl into a medium saucepan over medium heat; using a wooden spoon, stir constantly until mixture is hot and begins to thicken. Stir in the dried fruits. Serve hot. The porridge can be chilled and reheated the next day for a quick breakfast. INGREDIENTS: 2 (14-oz.) cans full fat coconut milk, drained, solids reserved and water saved for another use 2 tablespoons raw honey Chocolate Raspberry Breakfast Pudding Breakfast 2 Serves 4 1 banana, mashed 1/2 cup cashew butter 2 tablespoons cocoa powder 1 1/2 cups fresh raspberries In a large bowl, using an electric mixer, beat together first 5 ingredients (coconut milk through cocoa powder) until smooth and fluffy. Gently fold in fresh raspberries. Spoon pudding into individual servings.

5 DO-AHEAD TIP: Cook mushrooms and bacon (see recipe). Breakfast Pizza with Mushrooms and Bacon INGREDIENTS: 2 tablespoons grass fed butter, melted 8 eggs 1 teaspoon dried thyme 1 teaspoon sea salt Preheat oven to 350 degrees. Breakfast 3 Serves 4 1 teaspoon freshly ground black pepper 1 pound white button mushrooms, sliced and sautéed in 2 tablespoons of grass fed butter 6 slices bacon, cooked until crisp then crumbled 3 green onions (white and green parts), sliced Brush an ovenproof sauté pan (a cast iron skillet is recommended) with the melted butter. In a medium bowl, beat together eggs, thyme, salt and pepper. Pour mixture into prepared pan and bake in the hot oven for 8 minutes. Lay the cooked mushrooms, crumbled bacon and sliced green onions over the cooked eggs (as you would over a typical pizza). Return the pan to the oven and bake for an additional 8 minutes. Cut pizza into wedges and serve. INGREDIENTS: 1 cup unsweetened coconut milk 1 1/2 cups unsweetened apple juice 2 tablespoons raw honey 2 tablespoons arrowroot powder 1 teaspoon ground cinnamon 1 teaspoon sea salt 3 red apples, cored, peeled or unpeeled, sliced 2 pears, cored, peeled or unpeeled, sliced Apple, Pear and Cranberry Crunch Breakfast 4 Serves 4 1 cup fresh or frozen cranberries 1/2 cup almond flour/meal 2 scoops Saving Dinner All-In-One Vanilla Smoothie Mix 1/2 cup shredded unsweetened coconut 1 tablespoon pure maple syrup 1 teaspoon ground nutmeg 1 teaspoon pure vanilla extract 1/4 cup unsweetened applesauce In a medium bowl, whisk together first 6 ingredients (coconut milk through salt) until well blended; transfer mixture to a crock cooker then layer sliced apples, pears and cranberries on top (some of the fruit will sink, but do not push the fruit down into the liquid). In a second medium bowl, place remaining ingredients (almond flour/meal through applesauce). Using a wooden spoon, blend into a mixture of medium-sized crumbs. Spread crumb mixture over the fruit in the crock cooker. Cover and cook on LOW for 4 hours. Serve hot or chilled as you prefer.

6 INGREDIENTS: 2 tablespoons olive oil 2 Poblano chili peppers, sliced 1 medium red bell pepper, de-seeded, de-ribbed and cut into thin strips 1 medium red onion, halved then both halves sliced 5 eggs Preheat oven to 350 degrees. South of the Border Breakfast Casserole Breakfast 5 Serves 4 1 1/2 cups unsweetened coconut milk 1 teaspoon sea salt 1 teaspoon freshly ground black pepper 2 teaspoons chili powder 1/4 teaspoon hot pepper sauce 1 pound chorizo sausage, removed from casing, cooked and drained of excess fat 2 green onions (white and green parts), sliced Heat the oil in a large sauté pan over medium-high heat until hot. Add peppers and onion; cook until tender-crisp then transfer to a baking dish and set aside. In a medium bowl, whisk together next 6 ingredients (eggs through hot pepper sauce) till well blended. Stir in cooked chorizo and sliced green onions till well combined. Pour mixture over the peppers in the baking dish. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Allow casserole to cool slightly before slicing. Or, if preferred, chill, cut into portions and reheat.

7 SHOPPING LIST: 30 Day Paleo Challenge Winter Shopping List Part 2 PROTEIN 1 pound bulk breakfast sausage (no casing) [B7] Eggs (20) [B6] [B7] [B8] [B9] [B10] Egg whites (4) [B6] CONDIMENTS Olive oil (3 tablespoons) [B6] [B10] Cider vinegar (1 teaspoon) [B8] Cashew butter (1 cup) [B9] Orange conserve (1 teaspoon) [B8] Raw honey (1/4 cup plus 1 teaspoon) [B8] [B9] Pure maple syrup (1 teaspoon) [B9] DAIRY CASE Grass fed butter (1/2 cup plus 6 tablespoons) [B6] [B7] [B8] [B9] [B10] Almond milk (1/2 cup) [B7] Coconut milk, unsweetened (1/3 cup plus 4 tablespoons) [B8] [B10] SPICES Sea salt [B6] [B7] [B8] [B9] [B10] Black peppercorns [B10] Ground cinnamon [B6] Ground nutmeg [B7] [B8] Thyme [B10] Pure vanilla extract [B8] PRODUCE Sweet potatoes (1 medium) [B10] Parsnips (2) [B10] Mushrooms, any variety (6) [B10] Baby spinach (1 1/2 cups) [B10] Chives (1 tablespoon chopped) [B10] Apples, any variety (5) [B6] [B9] Bananas (1) [B9] Cranberries (1 1/2 cups) (or buy frozen) [B8] DRY GOODS Almond flour/meal (1 cup) [B6] Coconut flour (1 2/3 cups plus 1 tablespoon) [B6] [B8] [B9] Arrowroot powder (1/2 cup plus 1/3 cup) [B6] [B8] Baking powder (1 1/2 tablespoons plus 1/2 teaspoon) [B6] [B8] Baking soda (1/2 tablespoon plus 1/2 teaspoon) [B8] [B9] Raisins (1 cup) [B9] SHOPPING LIST LEGEND ** = Serving Suggestions Purchase these ingredients if you are following our suggested side dishes. Purchase the quantity to meet your family s needs. [B1] [B6] = Breakfast 1, Breakfast 2, etc Each recipe is assigned a day which corresponds to the shopping list. This is handy if you need to alter any recipes or omit a certain recipe from the menu.

8 INGREDIENTS: 1 tablespoon grass fed butter, melted 1/2 cup arrowroot powder 1 cup coconut flour 1 cup almond flour/meal 1 teaspoon sea salt Apple Cinnamon Bread for French Toast Breakfast 1 Serves 4 1 1/2 tablespoons baking powder 2 teaspoons ground cinnamon 4 eggs 4 egg whites 2 tablespoons olive oil 2 apples (any variety), cored, peeled and diced Preheat oven to 375 degrees. Brush a loaf pan with the melted butter; set aside. In a medium bowl, gently stir together dry ingredients (arrowroot powder through cinnamon). In a second medium bowl, whisk together eggs, egg whites and olive oil until well blended. Make a well in the middle of the dry ingredients and add egg mixture; stir just until combined (do not over-mix!). Using a rubber spatula, scrape the batter into the prepared loaf pan; bake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Cool before slicing. DO-AHEAD TIP: Cook sausage and drain to remove excess fat. Sausage Stuffed French Toast Breakfast 2 Serves 4 INGREDIENTS: 3 tablespoons grass fed butter, melted 1 pound bulk breakfast sausage (no casing), cooked and drained 4 pieces paleo apple-cinnamon bread (recipe above), cut 2 1/2 inches thick 4 eggs 1/2 cup almond milk 1/2 teaspoon sea salt 1 teaspoon ground nutmeg Preheat oven to 375 degrees. Coat a baking sheet with the melted butter. Lay the apple-cinnamon bread pieces on a clean cutting board. Using a sharp paring knife, cut a pocket in each bread piece (do not cut all the way through); fill each of the pockets with a portion of the cooked sausage. Prepare French Toast batter: In a medium bowl, whisk together eggs, almond milk, salt and nutmeg. Carefully dip the filled French toast pieces in the egg mixture, draining off excess, and place them on the prepared baking sheet. Bake for 7 minutes then turn and bake for an additional 10 minutes or until golden brown.

9 INGREDIENTS: 2/3 cup coconut flour 1/3 cup arrowroot powder 1/2 teaspoon ground nutmeg 1/4 teaspoon sea salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 6 eggs Cranberry Orange Muffins Breakfast 3 Serves 4 1 tablespoon orange conserve 1 teaspoon cider vinegar 1/4 cup grass fed butter, melted 1/4 cup raw honey 1 tablespoon pure vanilla extract 1/3 cup unsweetened coconut milk 1 1/2 cups fresh or frozen cranberries, cut in half or roughly chopped Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners. In a medium bowl, combine coconut flour, arrowroot powder, nutmeg, salt, baking powder and baking soda. In a second medium bowl, beat the eggs until smooth then beat in next 6 ingredients (orange conserve through coconut milk). Make a well in the dry ingredients and stir in egg mixture to a smooth batter (a few lumps are okay, but do not over-mix or tough muffins will result). Gently fold in the cranberries then evenly fill muffin tin cups with the batter. Bake for 15 minutes or until a toothpick inserted in the center comes out clean. INGREDIENTS: 1 tablespoon coconut flour 1/2 teaspoon sea salt 1/2 tablespoon baking soda 2 eggs 1 banana Apple Raisin Waffles Breakfast 4 Serves 4 3 apples, peeled - 1 cored, chopped and 2 cored, sliced and reserved for later use 1 cup cashew butter 1 teaspoon raw honey 1 cup raisins 1/4 cup grass fed butter, divided 1 teaspoon pure maple syrup In a small bowl, combine dry ingredients (coconut flour through baking soda); set aside. In a second small bowl, whisk together eggs until well beaten; set aside. In a food processor, place banana, 1 chopped apple and the cashew butter; puree until smooth then transfer mixture to a medium bowl. Stir the beaten eggs and the honey into the puree then, using a wooden spoon, fold in dry ingredients; stir until a semi-smooth batter is formed (do not over-mix!). Fold in raisins then allow batter to sit for 5 minutes to thicken. Meanwhile, prepare sautéed apples: Melt 2 tablespoons of the butter in a sauté pan over medium-high heat. Add the 2 sliced apples; cook and stir until apples soften and begin to brown. Stir in the maple syrup then remove the apples from the pan and keep warm while waffles are being prepared. Coat a waffle iron with the remaining butter and cook the waffles according to manufacturer s instructions. Serve each waffle with some sautéed apple spooned over the top.

10 INGREDIENTS: 2 tablespoons grass fed butter, melted 1 tablespoon olive oil 1 medium sweet potato, peeled and diced 2 parsnips, diced 6 mushrooms (any variety), stemmed and sliced 1 1/2 cups baby spinach, roughly chopped Baked Eggs with Winter Vegetables Breakfast 5 Serves 4 1/2 teaspoon dried thyme 1/2 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 4 tablespoons unsweetened coconut milk 4 eggs 1 tablespoon chopped fresh chives Preheat oven to 350 degrees. Using a pastry brush, coat 4 ovenproof ramekins or medium custard cups with the melted butter. Heat the olive oil in a sauté pan over medium-high heat until hot. Add sweet potato and parsnips; sauté for 5 minutes or until soft. Add the mushrooms and continue to sauté for 2 to 3 minutes. Add the spinach, thyme, salt and pepper; cook and stir until spinach has wilted. Divide the hot vegetables evenly among the ramekins. Top each with 1 tablespoon of coconut milk then carefully crack an egg into a small bowl and pour it over a vegetable-filled ramekin. Repeat this process with all ramekins then place them on a baking sheet. Bake for 15 minutes (for soft yolks) or up to 25 minutes for fully cooked yolks. To serve, evenly sprinkle chopped chives over the eggs.

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