Breakfasts

Prep Time: 20 minutes
Cook Time: 25 minutes
Yields: 8 muffins

Ingredients:

• 1 1/4 cups blanched almond flour
• 2 1/2 tablespoons coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 large eggs, room temperature
• 5 tablespoons refined coconut oil, melted 
• 1/3 cup pure Canadian maple syrup 
• 2 teaspoons vanilla extract
• 1/2 cup coarsely grated Granny Smith apples
• 1 1/4 cups Granny Smith apple chunks (about 1/4″)

Directions:

1. Preheat the oven to 350°F. Line a muffin pan with 8 muffin liners.
2. In a medium bowl, mix together the dry ingredients (almond flour through nutmeg). Set this aside.
3. In a large bowl, mix together the eggs, oil, pure Canadian maple syrup, and vanilla.
4. Add the dry mix to the wet and mix just until combined.
5. Gently fold in the grated apples and then the chopped apples.
6. Divide the batter evenly among the liners, filling them almost full, and bake for 23-25 minutes or until a toothpick inserted in the middle comes out clean.
7. Let the muffins cool for 5 minutes in the pan and then remove to a wire rack to cool completely.
8. Store in an air-tight container at room temperature for 1 day or refrigerate for up to 4.

Shared from http://www.Texanerin.com.

Prep Time: 20 minutes

Cook Time: 22 minutes

Yields: 14 muffins

Ingredients:

2 large room temperature eggs

1/4 cup smooth almond butter

1/4 cup organic refined coconut oil, melted and cooled to almost room temperature

1/2 cup organic coconut sugar

1 tsp pure vanilla extract

2 tsp fresh lemon juice

1 3/4 cups blanched almond flour

1/3 cup tapioca flour or arrowroot

1 tsp baking soda

1/4 tsp fine grain sea salt

2 cups shredded zucchini about 2 medium, water squeezed out with paper towels after shredding. Mine weighed 7 oz after squeezing the water out

1 cup mini chocolate chips or dark chocolate morsels (I use Enjoy Life brand which are dairy free)

Directions:

1. Preheat your oven to 350 degrees and line a muffin pan with parchment liners.
2. In a large bowl, whisk together the eggs, almond butter, coconut oil, coconut sugar and vanilla
3. In a separate bowl, combine the almond flour, tapioca flour or arrowroot, baking soda and salt.
4. Using a spoon or spatula, stir the dry ingredients into the wet. The batter will be very thick at this point, and should resemble a cookie dough. The zucchini will add lots of moisture to the batter, so no worries that it’s so thick.
5. Fold all the shredded zucchini (after squeezing out water) into the batter to evenly distribute, them stir in the chocolate chips, leaving a few to sprinkle over the muffin tops of desired.
6. Using a spoon or ice cream scoop, fill prepared muffin cups will batter at least 3/4 of the way up, then sprinkle additional chocolate chips over the top if desired. The recipe will make about 14 muffins so you may have to bake in batches depending on your pan.
7. Bake in the preheated oven for 22-25 minutes or until set in the center and lightly browned.
8. Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!

Recipe courtesy of paleorunningmomma.com

Yields: 10

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15minutes

Ingredients

12 slices nitrate free bacon sugar free for Whole30

2 large sweet potatoes peeled and sliced into thin rounds approximately 1/4″

1 tbsp melted cooking fat** + sea salt for roasting the sweet potatoes

3 cups Brussels sprouts tops removed and either quartered or chopped, plus about 1 tbsp cooking fat** plus a pinch of sea salt for roasting

1 large onion or 2 small sliced thin

12 eggs

1/3 cup full fat coconut milk

1/2 tsp salt plus to suit your taste

1/4 cup nutritional yeast this is for a cheesy flavor, you can also sub Parmesan if you include dairy in your diet

1/2 tsp garlic powder

Black pepper to taste

Instructions

1. Preheat your oven to 425 F and grease a 9×13″ casserole dish with coconut oil, and line a large baking sheet with parchment paper.
2. Cut the bacon into 1″ pieces and cook in a large heavy skillet, over medium high heat, stirring occasionally for even browning, until crisp. Remove with a slotted spoon to drain on paper towels and set aside. Reserve at least 3-4 tbsp of bacon fat to caramelize onions.*
3. Next, roast the sweet potatoes and brussels sprouts. Toss the sweet potato rounds with cooking fat of choice and sea salt to taste (I add a generous pinch) and arrange, (overlapping since they will shrink after roasting) over the bottom of your casserole dish.
4. Arrange the brussels sprouts on the parchment lined baking sheet in a single layer. Place the casserole dish and baking sheet in your oven to roast. The sweet potatoes will roast for about 30 minutes until soft and the brussels sprouts for about 20.
5. Meanwhile, caramelize the onions. Heat the pan you cooked your bacon in over low/medium heat and add the onions, tossing with the leftover reserved bacon fat*
6. Add a pinch of salt, and cook, stirring occasionally, adjusting the heat if any onions begin to brown too quickly. Cook the onions long and slow (about 25 minutes) to bring out the most flavor. Once the onions are deeply caramelized and very soft, remove from heat.
7. While the onions cook, whisk together the eggs, coconut milk, nutritional yeast, salt, pepper, and garlic powder.
8. Lower your oven heat to 400 F, then assemble the casserole. Layer your roasted brussels sprouts over your sweet potato rounds in the casserole dish. Remove the caramelized onions with a slotted spoon and layer over the brussels sprouts, follow with the cooked bacon. Finally, pour all the whisked egg mixture over the casserole to evenly cover.
9. Bake in the 400 F oven for about 25 minutes until the center is just set and edges begin to turn light brown. Allow to cool for a bit in the baking dish before cutting into pieces and serving warm. Leftovers can be stored, covered, in the refrigerator for up to 5 days*** Enjoy!

Recipe Notes

*If you want to use a different cooking fat to caramelize the onions, coconut oil or ghee are your best bets!
**Melted coconut oil, ghee, or light-flavored olive oil will work well here
***If you wish to freeze this casserole to make ahead of time, cover tightly and freeze before the final baking step.