#paleobrunch

[irinadon]

A tasty and wholesome grain-free coffee cake loaded with fresh blueberries, sweetened with coconut sugar and made with almond and coconut flour. Ideal as a Paleo-friendly brunch or breakfast choice.

Ingredients: 2 cups almond flour. 1/4 cup coconut flour. 1/3 cup coconut sugar. 1 tsp baking soda. 1/2 tsp cinnamon. Pinch of salt. 1/2 cup coconut oil, melted. 1/4 cup almond milk. 1 tsp vanilla extract. 1 cup fresh blueberries. 1/4 cup chopped pecans or walnuts optional.

Instructions: Grease a square baking dish and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Almond flour, coconut flour, coconut sugar, baking soda, cinnamon, and salt should all be combined in a big bowl. To the dry ingredients, add almond milk, vanilla extract, and melted coconut oil. Blend until thoroughly blended. If using, gently fold in the chopped nuts and blueberries. Evenly distribute the batter after pouring it into the baking dish. A toothpick inserted into the center should come out clean after baking for 25 to 30 minutes, or until the top is golden brown. To slice and serve, let the coffee cake cool slightly. Warm up and enjoy with a cup of tea or coffee!

Prep Time: 15 minutes

Cook Time: 30 minutes

intergalactic industries

[frasersbogusjourney]

A delicious and nutritious Paleo breakfast or brunch option featuring crispy Brussels sprouts and asparagus topped with perfectly cooked sunny-side-up eggs.

Ingredients: 2 large eggs. 1 cup Brussels sprouts, thinly sliced. 1 cup asparagus, chopped into 1-inch pieces. 2 tablespoons olive oil. 1/2 teaspoon garlic powder. Salt and pepper to taste. Fresh parsley, for garnish.

Instructions: One tablespoon of olive oil is heated over medium heat in a skillet. To the skillet, add the chopped asparagus and sliced Brussels sprouts. Add pepper, salt, and garlic powder for seasoning. Saute them for 5 to 7 minutes, or until they begin to soften and take on a hint of browning. In another skillet over medium-low heat, warm the remaining tablespoon of olive oil while the vegetables are cooking. Crack the eggs into the second skillet with care, cooking them sunny-side up until the yolks are still runny but the whites are set. This ought to take a quarter to an hour. Take the vegetables off the heat as soon as they are soft and starting to crisp up. Top the hash with Brussels sprouts and asparagus with the sunny-side-up eggs. Add fresh parsley as a garnish. Enjoy your Paleo-friendly breakfast or brunch while it's still hot!

Prep Time: 10 minutes

Cook Time: 10 minutes

Westmoreland Idd Awareness

[powtripfalldieyay]

With this Paleo-friendly pizza frittata, you can still enjoy all the flavors of pizza without the grains. This dish is filling and substantial, making it ideal for brunch, dinner, or even breakfast.

Ingredients: 8 large eggs. 1/2 cup full-fat coconut milk. 1/4 teaspoon sea salt. 1/4 teaspoon black pepper. 1/2 teaspoon dried oregano. 1/2 teaspoon dried basil. 1/4 teaspoon garlic powder. 1/4 teaspoon onion powder. 1/2 cup marinara sauce no sugar added. 1/4 cup sliced black olives. 1/4 cup sliced pepperoni or cooked sausage sugar-free. 1/4 cup diced bell peppers. 1/4 cup sliced mushrooms. 1/4 cup chopped fresh spinach. 1/4 cup dairy-free cheese optional.

Instructions: Set the oven temperature to 175C 350F. Mix the eggs, coconut milk, oregano, basil, garlic powder, onion powder, salt, and pepper in a big bowl. A 10-inch ovensafe skillet should be heated to medium. After adding the egg mixture to the skillet, cook it for two minutes without stirring. Drizzle the egg mixture with marinara sauce and top with spinach, bell peppers, mushrooms, olives, and pepperoni or sausage. Once the oven is preheated, place the skillet inside and bake for 15 to 20 minutes, or until the frittata is set in the middle. Take out of the oven and allow it to cool down a little before slicing. Before serving, sprinkle the dairy-free cheese over the frittata.

Prep Time: 10 minutes

Cook Time: 20 minutes

rosebriar restaurant

[lavenderlegend]

This Keto Mother's Day Brunch Frittata is a tasty mix of eggs and colorful vegetables that is great for a healthy and filling brunch. It's Paleo, Whole 30, gluten-free, and dairy-free, so it can be used by people with a wide range of dietary needs.

Ingredients: 8 large eggs. 1/2 cup coconut milk. 1 cup diced bell peppers. 1 cup diced zucchini. 1 cup diced mushrooms. 1 cup diced cherry tomatoes. 2 cloves garlic, minced. 1/2 tsp salt. 1/4 tsp black pepper. 2 tbsp olive oil.

Instructions: Before you start cooking, heat the oven to 375F 190C. Whisk the eggs, coconut milk, salt, and black pepper together in a bowl until everything is well mixed. A skillet that can go in the oven should have olive oil in it. Put in the mushrooms, bell peppers, garlic, and zucchini. Saut the vegetables for 5 to 7 minutes, or until they are soft. After you add the cherry tomatoes, cook for another two to three minutes. The egg mix should be poured over the vegetables in the pan. Leave it to cook for two to three minutes and wait for the edges to begin to set. Place the skillet in an oven that has already been heated and bake the frittata for 15 to 20 minutes, or until the top is set and slightly golden. Take it out of the oven and let it cool down for a few minutes before cutting it. Enjoy while still warm!

Prep Time: 15 minutes

Cook Time: 25 minutes

Everyday Ignorances

[ugneisonfire-blog]

#paleobrunch loving salmon right now #lithuaniangirl #lietuvė #salmonsalad #bodypositivity #healthyfood (at Fig & Olive)

[becawseisaidso]

post yoga Sunday brunch! shredded brussels, butternut squash, parsnips and mushrooms sauted in coconut oil with ground bison and topped off with some @rskamel leftover #paleofriendsgiving vegetable gravy! #whole30 #paleobrunch #yogi