I’m including this recipe because the hardest part of making breakfast look good when poaching eggs, is the eggs, for those of us who are not trained chefs that is! So here is how I do it, to get them looking cafe fresh. The recipe below serves one, adjust quantities accordingly.
2 rashers bacon, sugar free/pastured
1/4 of an avocado
6 drops vinegar (optional)
Place the bacon under a preheated grill or dry fry in a non stick frying pan. In a medium saucepan, fill with 2/3 of water and bring to the boil; add a shake of salt and vinegar if using. Break one egg carefully into a saucer, stir the water around quickly and add the egg to the water, then gently add the next egg. Turn the heat down and cook slowly, 3-5 minutes until set, lifting carefully out with a slotted spoon or fish slice. If you have some avocado oil and lemon juice, a drizzle over the top of the eggs adds some nice flavour!
This is one of my “Go To” meals, taking less than 15 minutes to prepare and cook. Nomnom Paleo has the base recipe used here as a Garbage Stir-Fry which I have posted earlier on in the year. Look her up, she has some excellent recipes following her Whole30 journey meal by meal. This is another great recipe which can be cooked up the night before and eaten cold the next day as a salad or reheated for lunch.
50gms minced pork (ground pork)
1 clove garlic, finely diced
2 rashers bacon, finely sliced
1 floret cauliflower, chopped into very small pieces
1 floret broccoli, chopped into very small pieces
1/2 a carrot, grated
6 raw, usalted cashews, chopped into very small pieces
2-3 tsps coconut aminos seasoning
Lettuce leaves for serving
1 tsp Coconut oil for cooking
salt and pepper
Bring a frying pan to a medium heat, add the coconut oil. Coat the pan with the oil, then add the garlic, bacon, salt and pepper, cook for 1-2 minutes and then add the pork, cooking 1-2 minutes. Next add the cauliflower, broccoli, carrot and cashews and cook 2-3 minutes or until the pork is cooked. Just before serving, add 2 tsps of the coconut aminos seasoning. Place into the lettuce leaves and drizzle with a little extra coconut aminos seasoning.
Day 2, Meal 2 of another Whole30! This is another meal you can cook the night before, and either reheat the meat in the microwave or serve it cold on top of the salad. The following recipe is for one serve, increase quantities to feed more people.
1 x lamb steak with fat trimmed
2 cups of lettuce leaves (mixed varieties)
8 cherry tomatoes, chopped into quarters
5 black olives, sliced
2 tbs fresh basil, roughly chopped
3 walnuts, roughly chopped
salt and pepper
Preheat a grill to 180 degrees celcius, place the lamb on a grilling rack and grill 5-7 minutes each side, depending on how well done you like it. Rest the lamb for 5 minutes. Meanwhile, place lettuce into a bowl with tomato, olives and walnuts. Drizzle with a little olive oil, lemon juice and a sprinkle of salt and pepper and toss through. Balsamic vinegar would be nice here too, as would some red onion and goats cheese feta if you are eating dairy.
Slice the lamb into strips and serve atop the salad.
This is a really quick “Go To” meal for breakfast or lunch, it takes a little time to cook but less than 3 minutes to prepare. Put it on to cook when you first wake up and by the time you are showered and dressed, breakfast is served!
1 clove garlic, chopped
3 rashers bacon, sugar free & pastured
Sprinkling of cajun seasoning
Preheat the oven to 220 degrees celcius. Place the garlic in the bottom of a medium sized ramekin, place bacon around inside edge of the ramekin and then crack the 2 eggs into the centre. Sprinkle with a touch of cajun seasoning. Can be served with olives and tomato or eaten as is, you can also put the olive and tomato in the ramekin to cook with the eggs. Cook for 20 minutes or until the egg has just set on top.
You can make this nice and thick and slice it up like a pie, retaining some for lunch the next day! The recipe below is for 1 serve, increase quantities to feed more people and serve with a side salad.
What I used:
3 eggs (whisked with a little salt and pepper)
2 cloves garlic, chopped
1 large flat mushroom, finely sliced
2 rashers bacon, sugar free and pastured, finely sliced
A sprinkle of cajun seasoning (optional)
Heat a small frypan (larger if increasing the quantities) to a medium heat. Add a touch of olive or coconut oil and add chopped garlic, mushroom and bacon and sprinkle with cajun seasoning. When mushrooms have almost cooked, pour the egg mixture evenly over the mushroom mixture and turn the heat down to low.
Preheat a grill and when the bottom of the omelette has cooked, place under the grill keeping a close eye on it so it doesn’t over cook. Remove from the heat when the eggs have just cooked.
Serve with a green salad, remembering to include your portion of healthy fats. For today I am using olive oil with a squeeze of juice from a fresh orange as a dressing for the salad, an excellent dressing!
This is a great way to satisfy those pastry urges, it almost tastes like the real thing! The quantities I have listed below are enough to feed one person, to feed more people, simply make up more ramekins and increase salad green and kumara portions.
4 slices kumara (washed and cut approx 1 cm thick)
2 rashers paleo friendly bacon (I used Verkirk’s, sugar free and pastured)
1 cube of goats cheese feta (approx 1cm x 1 cm)
1 handful salad greens, washed
Coconut aminos seasoning
Coconut or olive oil
Pre-heat an oven to 200 degrees celsius. Cover the bottom and sides of the ramekin with two pieces of bacon, sprinkle with feta and crack the eggs on top. Bake for 15 minutes.
While the pie is cooking, heat a heavy based frying pan to a medium heat. Wash the kumara and slice. Add coconut or olive oil to the frying pan and when hot add the kumara cooking for 4-5 minutes each side and drain on a paper towel.
Prepare a plate with a washed handful of salad greens. Place the cooked kumara on top. When the pie has cooked, either serve in the ramekin or run a knife around the edge and tip the pie out onto the top of the kumara, turning upright so the egg is on top.
Drizzle with the coconut amino seasoning and serve.
I just didn’t feel like eating sweet potato and vegies last night with the kids, so I tossed together some ingredients in a salad instead. This was the result, and quite tasty so I thought I would share! The recipe below is for 1 person, you will need to adjust quantities according to the number of people you wish to feed. This dish works well if you are feeding little ones or partners, that just aren’t into salads as much as you are!
2 chicken drumsticks (although I cooked a load up for the kids as well)
2 rashers of paleo bacon (sugar free, pastured, I used Verkirks)
1 small orange, peeled and cut into small segments
4 macadamia nuts, roughly chopped
1 tbs threaded coconut
salt and pepper
Pre-heat a grill to180 degrees celcius. Once hot cook the chicken 5 – 7 minutes each side, leaving to rest for 5 minutes before shredding. In the final 5 minutes, pop the bacon on the grill beside the chicken.
While the chicken is cooking, wash the salad greens, place in a bowl and drizzle with a little olive oil, salt and pepper. Add the orange segments, macademia nuts and threaded coconut, gently tossing.
When the chicken has cooked, shred the meat off the bone with a fork, chop the bacon roughly and toss through or place on top.