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My Favorite Paleo Recipes – Part 1: Breakfast

24 Monday Mar 2014

Posted by Adriana Falco in Diet, Health and Wellness, Paleo, Recipes

≈ 1 Comment

Tags

Bread, Breakfast, Caveman Diet, Eggs, Frittata, Paleo, Pancakes, Recipes, Smoothies, Waffles

week105If you are a regular follower of my blog, you will know that me eating Paleo didn’t happen overnight; it took years of trial and error plus refinement to determine what works best for my body and myself. If you are also a fellow Paleo eater, or are curious as to what one eats when following the Caveman Diet, I am going to share with some of my favorite go-to foods for breakfasts, snacks, lunches, dinners and desserts in a five part series. First up, breakfast. These are all delish! Inbox me with your own favorite Paleo breakfasts!

Cinnamon Roll Smoothie
This is a super easy recipe and is like dessert for breakfast! In a mixture, add: 1/2 cup almond milk, 1/2 cup coconut water (or more almond milk), 1 frozen banana, 1 tablespoon hemp seeds (or nut of choice), 1/2 teaspoon chia seeds, 1 tablespoon raisins, 1/2 teaspoon pure vanilla extract, 1/2 teaspoon cinnamon (or more to taste), 1 scoop vanilla Fat Flush Body Protein (or your favorite protein powder) and a handful or two ice. Blend all. Serve with more raisins and a sprinkle of cinnamon.

Almond Zucchini Bread
Moist and delish! Preheat oven to 350° F and grease two mini bread loaf pans. Combine 1 1/2 cups almond flour, 1 1/2 teaspoons baking soda, 1/2 teaspoon salt and 1 teaspoon cinnamon in a small bowl and set aside. Combine 3 omega-3 eggs, 3 tablespoons maple syrup, 1 mashed banana and 1 tablespoon melted coconut oil in a stand mixer and beat on medium for about 2 minutes. Or combine in a large bowl and whisk together vigorously. Add 1 cup grated zucchini (water squeezed out) and mix until combined. Pour dry ingredients into wet and mix until incorporated. Pour batter into loaf pans. Bake for 32-35 minutes until a toothpick comes out clean. Remove from oven and let cool for 5 minutes. Transfer bread out of loaf pan and cool on wire rack. Makes 2 mini loaves.

Scrambled Egg Whites with Spinach, Tomatoes and Turkey
One of my ultimate favorites! Brown 1 pound lean ground turkey in a medium skillet until cooked through and lightly browned. Drain excess juices from the pan. Place turkey in a bowl and set aside. Wipe the pan clean with a paper towel. Scramble 8 egg whites until dry. Add scrambled eggs to cooked turkey. In a small skillet coated with cooking spray, lightly sauté 2 coarsely chopped tomatoes, 2 c. shredded spinach and 1 clove garlic, minced or pressed through garlic press. In a large skillet combine all ingredients and mix until evenly distributed. Season with sea salt and pepper to taste and serve immediately. Serves 6.

Bacon and Heirloom Tomato Frittata with Basil
Preheat oven to 350° F. In a medium bowl whisk 12 large omega-3 eggs together and add 1 clove of the minced garlic, 2 tablespoons chopped fresh basil, 1 tablespoon chopped fresh parsley, 1/2 teaspoon sea salt and freshly cracked black pepper to taste. Cut 1/2 pound turkey bacon (8 slices) into 1/4 inch strips and cook in a 10 inch, cast iron skillet until almost crispy and much of the fat has rendered. Using a slotted spoon, scoop out the bacon into a separate dish and reserve. Drain all but two tablespoons of the fat. Add 1 medium diced red onion diced and cook in the remaining bacon fat on medium heat until soft, about 3 minutes. Add another 1 clove of the minced garlic and cook for another minute. Add the bacon back to the pan and spread out evenly. Gradually pour the egg mixture into the hot pan and allow to cook on medium until the edges begin to cook and the eggs have cooked about halfway. Gently place heirloom tomatoes (in different sizes and colors cut into thick 1/2 inch slices) and onion slices on top of the eggs. Top with a few of the fresh basil leaves. Place the skillet in the oven and cook for approximately 20 minutes until the middle of the frittata is cooked. Remove from the oven and let the frittata set up and cool off slightly for about 5 minutes. Top with more fresh basil leaves and serve warm. Serves 6-8.

Banana Pancakes
Sift together 1 1/4 cup blanched almond flour, 1/4 cup coconut flour, 1/2 teaspoon baking soda and 1/4 teaspoon sea salt. In a medium bowl, whisk together 1 cup full fat coconut milk, 1 ripe mashed banana (about 1/2 cup), 3 large omega-3 eggs, 1 teaspoon vanilla extract and 1 tablespoon raw honey (optional). Pour 1/4 cup of batter onto a heated griddle greased with cooking spray. Cook the pancakes for 2-3 minutes per side until bubbling stops. Serve plain or top with honey, berries, walnuts, or almond butter. Serves 4-6.

Coconut Waffles
Mix together 1/2 cup coconut flour, 1/2 cup vanilla Fat Flush Body Protein (or your favorite protein powder), 1/4 cup fresh or canned pumpkin puree, 1/2 cup almond milk, 2 omega-3 eggs, 1 teaspoon vanilla extract, 1/4 teaspoon baking soda, and cinnamon to smell and taste. Pour about 1/3 cup batter into a heated waffle maker. Heat until no more steam rises from the waffle maker. Serve plain or top with honey, berries, walnuts or almond butter.

Be Fit. Be Strong. Be Well.
Adriana

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Three Favorite Clean Eating Recipes for Breakfast

17 Monday Jun 2013

Posted by Adriana Falco in Diet, Recipes

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Tags

Blueberries, Eating Clean, Egg Whites, Ground Turkey, Pancakes, Pumpkin, Recipes

week69One of the tricks of the fountain of youth is what you eat. You truly are what you consume, especially as you age since your body isn’t as forgiving. Your metabolic rate decreases and your ability to breakdown and digest foods is greatly reduced. Weight now can pack on quicker and muscle tone can be harder to retain. Hence even more of a reason to eat clean.

When eating clean, your daily meals area a combination of lean means, complex carbohydrates and healthy fats which keeps blood sugar levels stable and wards off hunger. The foods are natural, free of added sugars, hydrogenated fats, trans-fats and anything else that is unnatural, unnecessary and unhealthy. Meals are more frequent, three main ones and two to three small snacks a day, to rev up your metabolism and curb your appetite.

One of my own fun tasks with my clean eating diet is finding recipes that feel like I’m indulging then restricting. It’s all about getting creative, inventive and experimenting. Below are just three of my favorite morning recipes that I are simply delicious and yet clean!

Scrambled Egg Whites with Spinach, Tomatoes and Ground Turkey: Cook 1 pound lean ground turkey in a medium skillet until cooked through and lightly browned. Drain excess juices from the pan. Place turkey in a bowl and set aside. Wipe the pan clean with a paper towel. Scramble 8 egg whites until dry. Add scrambled eggs to cooked turkey. In a small skillet coated with cooking spray, lightly sauté 2 coarsely chopped tomatoes, 2 c. shredded spinach and 1 clove garlic, minced or pressed through garlic press. In a large skillet combine all ingredients and mix until evenly distributed. Season with sea salt and pepper to taste and serve immediately. Serves 6. Nutritional facts (per serving): 114 calories, 8 calories from fat, 24g protein, 2g carbs, 0.59g dietary fiber, 1g sugars, 120mg sodium.

Blueberry Almond Pancakes: Heat a pancake griddle to 375. In a blender, blend together 6 egg whites, ½ c. old fashioned oatmeal (not instant), a splash of vanilla extract, pinch of cinnamon powder, pinch of stevia, 1/4 tsp. baking soda, and 1/2 tsp. flaxseed oil. After coating griddle with cooking spray, drop batter by spoonful onto the pan. When bubbles start to form, place evenly on pancake about 1 tbsp. fresh blueberries. Let them set in before flipping the pancake. When ready to serve, top with additional blueberries and sliced almonds. Makes 1 service of 6 pancakes, depending on the size. Nutritional facts (per serving): 287 calories, 3g fat, 37g carbs, 28g protein.

Apple Pumpkin Muffins: Preheat oven to 375. Line muffin pan with paper or silicon liners or coat with cooking spray. Combine 1 c. old fashioned oatmeal (not instant), 1/2 c. canned pumpkin, 1/2 c. unsweetened applesauce, 1/2 c. milk or milk alternative or 1/2 c. apple juice, 2 large egg whites + 1 yolk (lightly beaten),  and 2 tbsp.+ 1 tsp. canola oil. Mix until all ingredients are blended. Measure and mix all dry ingredients:  1 tbsp. double-acting baking powder, 1/2 tsp. baking soda, 1 tsp. cinnamon, 1/4 tsp. ground nutmeg, 1 tsp. pumpkin spice, 1/2 c. amaranth or quinoa flour, 1/4 c. whole wheat flour and 1/4 c. maple sugar flakes. Make a well in the center and pour wet ingredients into dry. Add dried fruit if desired. Mix until dry ingredients are just moistened. Fill muffins cups 2/3 full. Bake 15 – 20 minutes or until lightly browned on top. Makes 12 muffins. Nutritional facts (per serving): 189 calories, 78 calories from fat, 6g protein, 21g carbs, 2g dietary fiber, 8g sugars, 25mg sodium.

Have a favorite eat clean recipe? Please share below!

Be Fit. Be Strong. Be Well.
Adriana

 

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Recent Posts

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  • My Favorite Paleo Recipes – Part 6: Desserts April 10, 2014
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  • My Favorite Paleo Recipes – Part 4: Appetizers April 3, 2014
  • My Favorite Paleo Recipes – Part 3: Lunch March 31, 2014
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  • My Favorite Paleo Recipes – Part 1: Breakfast March 24, 2014
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