Paleo breakfast recipes

Breakfast Recipes for Kids with Bread Indian in Hindi Easy Filipino Healthy Kerala in Marathi with Potatoes

Paleo breakfast recipes

Source:- Google.com.pk

Paleo is a very satiating style of eating, that’s also good for your body. Quite simply Paleo can be defined as:

Eat Plants, Animals, Nuts and Seeds
Move Frequently and Lift Heavy Things

Those are two simple steps, but let’s just break them down a bit.
First off, notice the order of the first rule. Plants should always come first in any Paleo diet. One common misconception is that Paleo consists of eating bacon and red meat all the time and veggies are an afterthought. Now don’t get me wrong, I love me some bacon, but plants are at the core of Paleo.
Eating plants, animals, nuts and seeds is another way of saying to eat only whole, real foods. Narrowing our intake in this way results in the elimination of grains and processed foods, which has the added benefit of meaning that each and every Paleo recipe is also gluten-free. If you eat lots of fresh vegetables, a good quantity of properly sourced meat and fish plus a few nuts and seeds here and there, then you my friend, are Paleo.

Vanilla & Orange Granola

2cups raw almonds
1cup raw pumpkin seeds
1cup raw sunflower seeds
1cup coconut flakes
1/4cup chia seeds
1tbsp ground vanilla bean
1-2tbsp orange zest
1/2cup pure maple syrup
1/4cup oil (I used olive)
1/4cup apple butter

1 cup chopped dried apricots

Preheat oven to 275F

Add almonds 1/2cup at a time to your food processor and pulse until you have broken them up a bit and placing them into a large bowl
To the large bowl with almonds, add all other ingredients except the apricots. Stir well to be sure everything is well coated. divide mixture evenly between 2 baking sheets and spread out into a thin layer.
Bake for about 30 minutes stirring at least 3 times, until golden brown. Remove from heat pour into a bowl and toss in the chopped apricots. Allow it to cool and store in an airtight container.

Grain Free Coconut Crunch Mango Granola

Ingredients

3 cups coconut flakes (unsweetened, found in health food shops)
2 cups cashews, roughly chopped
2 tbsp chia seeds
1/3 cup flaxmeal
1/2 cup almond meal
1/2 cup coconut oil, melted
10 drops liquid stevia (optional)
1/2 cup dried mango, roughly chopped

Instructions

Preheat oven to 150 degrees Celsius (300F), and line a baking tray with baking paper
Combine the coconut oil and stevia in a bowl, mixing well, then add the remaining ingredients. except the mango, mixing until combined.
Tip the ingredients onto to baking tray, spreading evenly, and place in the oven to cook for 40-60 minutes. After 20 minutes has passed, remove the tray from the oven, and using a spatula flip the mixture so all sides cook evenly. Return to the oven and repeat this process every 10-15 minutes until it has reached the desired colour of golden brown.
Once toasted, remove from the oven, add the mango and let cool on the tray. Once cold place in an air tight container (or your mouth!) and store for up to a week.

Eggs Benedict on Artichoke Hearts

Eggs Benedict

4 eggs
1 egg white (use from Hollandaise Sauce Recipe below)
250 grams of bacon
4 Artichoke Hearts
3/4 cup of balsamic vinegar
salt and pepper to taste

Hollandaise Sauce

4 egg yolks
1 tbsp of lemon juice
pinch of salt and paprika
¾ cup of melted ghee

Directions

Line a baking sheet with foil and set aside. Preheat your oven to 375 degrees. Deconstruct your artichokes and remove the artichoke hearts. Place the hearts in balsamic vinegar for 20 minutes.
For your Hollandaise Sauce, place a pot of water to simmer on your stove. Melt the ghee in a saucepan. Separate your eggs and place the yolks in a stainless steel cooking bowl. Hold on to the egg whites for the next step.
Remove your hearts from the marinade and place on cookie sheet, brush the tops of them with the egg white and then place your bacon over the artichokes as a second layer. Stick your tray in the oven for 20 minutes.
Back to the sauce, whisk the yolks with the lemon juice and then place your bowl over the simmering water. Slowly add in the ghee and bit of salt and continue to whisk until your sauce doubles in size and is silky. Set aside.
To poach your eggs, turn up the heat on your stove and let the same water get to a rolling boil. Crack your eggs one at a time into a ladle and the slide the egg into the water. Give them about a minute and a half and remove.
Now you are ready to assemble. Grab your artichoke hearts and bacon, then lay your poached egg and pour the Hollandaise silk on top.