My Healthy Paleo is proud to present some of the best Paleo Diet recipes from around the web. 


And you thought “healthy” eating was boring and tasted like cardboard? Lol,  just try one of these tasty breakfast creations. 

Lemon Poppy Seed Pancakes
Yields 8
These mouth watering lemon and poppy seed pancakes can help you start your day off on the right foot with a bright, filling breakfast.
Write a review
  1. 3 eggs
  2. 3 tbsp almond milk
  3. 2 tbsp honey
  4. 1 tbsp coconut oil, melted, plus additional for pan
  5. 1 tsp vanilla extract
  6. Zest of two lemons
  7. 1 ripe banana, mashed
  8. 1/4 cup coconut flour
  9. 1/4 tsp baking soda
  10. Pinch of salt
  11. 1-2 tbsp poppy seeds
  1. In a large bowl, whisk together the eggs, almond milk, honey, coconut oil, vanilla, and lemon zest.
  2. Add in the mashed banana.
  3. In a separate bowl, whisk together the coconut flour, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients. Stir together until just combined.
  5. Fold in the poppy seeds.
  6. Let the batter sit for 5 minutes to allow the coconut flour to absorb the moisture.
  7. Heat a griddle or non-stick skillet to medium-low heat.
  8. Coat the pan with coconut oil.
  9. Pour about 1/4 cup of batter onto the skillet.
  10. Cook for 3-5 minutes until the bottom is cooked through, and then carefully flip.
  11. Cook for another 2-4 minutes until lightly browned. Repeat with remaining batter. Serve warm.
  1. As with most Paleo pancakes these should be cooked on low heat. In addition, do not make the pancakes too large because they will be difficult to flip over. Since they are gluten-free, these pancakes are a little more flimsy. You can keep the pancakes in a warm oven while the others finish cooking. They are best served right away, perhaps with a side of breakfast sausage. These lemon and poppy seed pancakes can help you start your day off on the right foot with a bright, filling breakfast.
My Healthy Paleo


Pepper Rings with Bacon & Hash Browns
Yields 8
Write a review
  1. Yield: Makes about 8 pepper ring hash browns
  2. Paleo Pepper Rings with Bacon & Hash Browns Recipe
  3. 6 slices of bacon, cooked and chopped (reserve the bacon drippings)
  4. 2 large bell peppers – any color
  5. 1 large white raw sweet potato – shredded
  6. 1/2 cup diced yellow onion
  7. 1 egg – whisked
  8. Salt, pepper + your choice of any other seasonings
  1. In a large skillet, fry bacon, cool and chop – reserve the bacon drippings!
  2. Cut peppers into about 1/4" to 1/3" rings and remove any seeds
  3. Shred raw sweet potato and place in medium bowl
  4. Add your chopped bacon to the bowl
  5. Whisk the egg and add to the bowl
  6. Sprinkle with salt, pepper, and/or other seasonings to taste
  7. Now mix everything together
  8. Heat about 2 tbs of bacon fat in skillet over medium to medium low heat - not too hot, you want to give the potatoes enough time to cook through
  9. Place 3-4 pepper rings in the heated skillet, and place about 1/4 cup of potato mixture in the center of each ring. Press firmly down and fill to each ring's edge
  10. Cook about 4-5 minutes per side, turning carefully with a spatula. Potato should be crispy on the sides and cooked through - they're done when the shredded potato is tender throughout
  11. Serve hot out of the pan and enjoy!
My Healthy Paleo
Eggs Benedict
Write a review
  1. Yield: Serves 4
  2. 2 raw sweet potatoes, peeled and diced small
  3. 8 eggs (4 poached eggs, plus 4 egg yolks to make the sauce)
  4. 4 pre-cooked sausage links, sliced lengthwise
  5. 1 red onion
  6. 1 garlic clove
  7. Olive Oil
  8. Salt & pepper
  9. Chives
  10. Paleo Hollandaise Sauce
  11. 4 egg yolks
  12. 1 tbs lemon juice
  13. 1/4 tsp salt
  14. 1/8 tsp cayenne pepper
  15. 1/2 cup ghee (warmed)
  1. Peel raw sweet potatoes and chop into bite-size pieces
  2. Cut red onion into small wedges
  3. Mince or press 1 clove of garlic
  4. Split 4 links of pre-cooked sausage lengthwise
  5. Toss all the veggies and sausage with 1-2 tbs of olive oil to coat
  6. Spread them all out on a lined baking sheet
  7. Season with salt and pepper
  8. Sprinkle with any other herbs or seasonings of your choice
  9. Roast in oven at 425º F for about 20 to 30 minutes, or until potatoes are tender (Oven temperatures and times will vary)
  10. Paleo Hollandaise Sauce (Make while the above is roasting)
  11. Whisk together egg yolks, lemon juice, salt and cayenne until slightly thickened
  12. Place mixture in a blender or food processor. Blend while slowly drizzling in the warmed ghee
  13. Taste and add more seasonings if needed
  14. Poach 4 eggs
  15. See video below this recipe if you need help.
  16. You can poach the eggs anytime and set aside. If they need re-warmed before serving, simply put them back in the pan of hot water for a minute or two
  17. Serve
  18. Start with a nice base of the roasted onions and potatoes
  19. Criss-cross a split sausage link on top
  20. Place poached egg on top of the sausage
  21. Dribble warm hollandasise sauce over everything
  22. Sprinkle with fresh chopped chives
My Healthy Paleo
Sweet Potato Skillet
Serves 2
Write a review
  1. 1 Olnion (large, diced)
  2. 3 tbsp Extra virgin olive oil (divided)
  3. 2 Italian sausages (diced)
  4. 2 Sweet potatoes (finely chopped)
  5. 6-7 Stalks asparagus (chopped)
  6. Salt and freshly ground pepper (to taste)
  7. 3 Eggs
  8. 1 tbsp Fresh parsley (chopped)
  1. Heat one tablespoon of olive oil in a large skillet over medium-low heat. Add the onion, sprinkle with salt, and sauté for 10-12 minutes to slightly caramelize.
  2. Add the sausages to the pan and cook for 4-5 minutes.
  3. Stir in the sweet potatoes and asparagus, along with another tablespoon of olive oil.
  4. Sprinkle with salt and pepper.
  5. Cook, covered, for 5-6 minutes, until the potatoes begin to soften. Stir occasionally.
  6. Make three small wells in the sweet potato mixture.
  7. Carefully crack the eggs into the wells and cover the skillet.
  8. Cook for an additional 5 minutes or until the egg whites are set. Serve immediately, topped with fresh parsley for garnish.
My Healthy Paleo
Hash Brown Sliders
Yields 3
Write a review
  1. 1 medium raw sweet potato, shredded
  2. 1/4 cup onion, shredded
  3. 1 egg, whisked
  4. 1 tbs coconut flour
  5. Salt & pepper to taste
  6. Any other seasonings of your choice
  7. 1/2 lb bacon, cooked (about 8-12 average slices)
  8. 3-4 eggs, fried or scrambled
  9. Guacamole or avocado slices
  1. Step One – Fry Bacon
  2. Cook bacon strips, and set on paper towel to drain
  3. Reserve bacon fat
  4. Step Two – Cook Hashbrown Patties
  5. In a mixing bowl combine shredded sweet potato, shredded onion, whisked egg, coconut
  6. flour and salt and pepper. Add any additional seasonings as desired.
  7. Lightly hand mix
  8. Form into 6-8 round patties
  9. Cook patties in bacon fat over medium to medium heat (not too hot!) about 4-5 minutes per
  10. side, or just until tender and light golden brown
  11. Set aside patties
  12. Step Three – Fry or Scramble Eggs for Each Slider
  13. Step Four – Build Sliders
  14. Start with one hash brown pattie
  15. Add a layer of guacamole or avocado slices
  16. Top with bacon
  17. Add a fried or scrambled egg
  18. Top with another hash brown pattie
My Healthy Paleo
Baked Eggs in a Bell Pepper
Write a review
  1. 4 red or yellow bell peppers cut in half lengthwise and seeds removed (leave the green stem intact if desired for a pretty finish)
  2. 1 cup diced zucchini
  3. 1 cup diced yellow onion
  4. 1 cup diced portobello mushrooms
  5. 2 garlic cloves, minced
  6. 6 oz cubed pancetta
  7. Cooking fat of your choice (we used about 2 tablespoons of duck fat)
  8. 8 eggs
  9. Sea salt and black pepper to taste
  10. Optional: cherry tomatoes cut in half and fresh basil for garnish
  1. 1. Preheat oven to 375.
  2. 2. Place bell pepper halves on a baking sheet and roast in the oven for 15-20 minutes.
  3. 3. Meanwhile, saute the pancetta and onions together in the duck fat over medium to medium high heat until the onions start to soften and the pancetta begins to crisp. Add the minced garlic, zucchini and mushrooms and saute until the zucchini are al dente.
  4. 4. When the bell peppers are out of the oven, drain any moisture from the inside that appeared after roasting, and stuff each bell pepper half with a large scoop of the sautéed pancetta and veggie mixture.
  5. 5. If your bell peppers are BIG you can crack 2 eggs per bell pepper half on top of the stuffing. Our bells were small (homegrown babies) so we only used one egg per bell pepper half.
  6. 6. Place the stuffed bells in a large casserole dish, cover with foil and bake at 375 for 30-40 minutes or until the egg whites are set. Check after 20 minutes because the heat of your oven may be different than mine.
  7. 7. OPTIONAL – top with fresh torn basil leaves and cherry tomato halves.
My Healthy Paleo
Bacon, Zucchini and Carrot Fritters
Yields 4
Write a review
  1. 1 medium zucchini, grated
  2. 1 carrot, grated
  3. 1/4 cup green onions, chopped
  4. 3-4 slices of bacon, cooked and crumbled
  5. 1 egg, whisked
  6. 2 tbs coconut flour
  7. 1/2 tsp salt
  8. 1 tsp paprika
  1. Fry bacon in a skillet over medium heat and crumble. (Set aside 2-3 tbs of the bacon fat to cook the fritters – or coconut oil can be used instead)
  2. Grate the zucchini and carrot and chop the green onions. (Gently blot the zucchini with a paper towel to remove excess moisture)
  3. In a medium-size bowl, whisk the egg, then add in the zucchini, carrots, green onions and stir
  4. In a separate small bowl, mix together all the dry ingredients (coconut flour, salt and paprika)
  5. Now pour the dry ingredients into the wet ingredients bowl. Stir, then combine mixture with hands
  6. Next sprinkle in the crumbled bacon and combine
  7. Heat the 2-3 tbs of reserved bacon fat (or coconut oil) in a non-stick skillet over medium heat
  8. Using a 1/4-cup measuring cup for each fritter, scoop up the batter and form into about 5 individual patties
  9. Carefully place 2-3 patties in the skillet at a time with heated oil
  10. Fry each patty 3-4 minutes per side, or until golden
  11. Note: you may want to reduce the salt if you're cooking fritters in bacon fat
  12. Serve hot and enjoy!
My Healthy Paleo
Egg Breakfast Stack
A healthy Egg McMuffin!!
Write a review
  1. 1 large sweet potato
  2. 1/3 cup chopped onion
  3. 1/3 cup chopped red pepper
  4. Eggs (4) - 2 for the fritters, then 2 per person fried for the stack
  5. Canadian Bacon – we used 2 slices per stack
  6. 2 Tbs olive oil for the fritters, plus whatever fat you would like to fry them in
  7. Salt and pepper to taste
  8. Dash of cayenne or paprika for extra seasoning - optional
  9. (Visited 5 times so far today)
  1. Chop red pepper and onion
  2. Saute pepper and onion on medium heat until onion is translucent – about 5 minutes
  3. Peel and shred you sweet potato by hand with a grater or in a food processor. I used 1 large potato that made about 4 cups shredded – enough to make about 6 large fritters.
  4. In a medium-size bowl, add 2 eggs, raw shredded sweet potato, sauteed onions and red pepper
  5. Season with salt and pepper, plus any other seasonings you would like. We added some cayenne for a little extra kick.
  6. Mix everything together with your hands
  7. Heat your stovetop burner to medium. Stovetop temps vary – adjust lower or higher. You just don't want the heat too high – it will burn the outside of the fritter and it will not be cooked all the way through. Also, make sure you have plenty of oil in the pan.
  8. Form fritters into patties
  9. Fry fritters until golden on one side, then flip and cook the other side. About 5 minutes per side.
  10. Fry your canadian bacon
  11. Next cook your eggs any way you like them, fried or scrambled – we did sunny side up
  12. Now stack those puppies up! Sweet potato fritter first, the Canadian bacon next, and finally top with your eggs!
  13. Grab a fork and knife, and enjoy!
My Healthy Paleo
Coffee Marinated Flat Iron Steaks
Serves 2
Write a review
Prep Time
15 min
Cook Time
20 min
Prep Time
15 min
Cook Time
20 min
  1. 2 cloves Garlic, minced
  2. 1 tsp Salt
  3. 1 tsp Black Pepper
  4. 1 tsp Red Pepper Flakes
  5. 1 tsp Sea Salt
  6. 1 Shallot, minced
  7. 1/3 cup Coconut Aminos
  8. 3/4 cup strongly brewed organic (SWP) decaffeinated coffee
  9. 4 US Wellness Meats ‘Flat Iron’ Steaks (1 package)
  10. 1 Tbsp Organic Coconut Oil
  11. 4 whole Pastured Eggs
  1. Once your coffee has brewed, allow it to chill in the fridge before adding it to the marinade.
  2. In a medium size mixing bowl, combine coconut aminos, chilled coffee, garlic, shallot, red pepper flakes, salt, and black pepper.
  3. Whisk marinade ingredients to combine.
  4. Rinse steaks under cool water, pat dry, and place in a gallon Ziploc bag.
  5. Pour marinade over steaks to evenly coat, seal bag, and refrigerate for 4-6 hours, or even up to 24 hours.
  6. Preheat grill to medium-high heat.
  7. Grill steaks 12-15 minutes, flipping once.
  8. Remove steaks from grill, and allow to rest.
  9. While steaks are resting, fry egg in coconut oil.
  10. Top each steak with it’s own egg and serve.
  11. Serve with Roasted Cauliflower.
My Healthy Paleo
Breakfast Zucchini Pancakes:
Write a review
  1. 1 medium size green onion
  2. 1 medium - large zucchini
  3. 1 large egg
  4. Salt to taste
  5. Pepper top taste
  6. 2 1/2 tbsp olive oil from frying
  1. Grate zucchini into a small bowl
  2. Finely chop 1 green onion and mix with the zucchini
  3. Combine 1 large egg into the bowl and mix thoroughly adding salt and pepper to taste
  4. Spoon 3 mounds of the zucchini mixture into the pan and fry until lightly browned, pressing down to flatten.
  5. Flip
  6. Serve with bacon or ham with a side of fresh fruit.
Adapted from Submitted by: Paleo Diet Recipes
Adapted from Submitted by: Paleo Diet Recipes
My Healthy Paleo
Lemon Zesty Waffles
Serves 4
Write a review
  1. 6 Eggs, large
  2. 1/2 cup Arrowroot Flour, 55 grams
  3. 1/4 cup Coconut Flour, 32 grams
  4. 2 tsp Baking Powder,
  5. 1 tsp Coconut Sugar
  6. 1/2 tsp Sea Salt
  7. 1/4 cup Coconut Milk, full fat
  8. 1 Tbsp Lemon zest
  9. 1/2 cup Blueberries, fresh, plus more for optional topping
  10. Grade B Maple Syrup, optional for topping
  1. In a high-speed blender, combine the eggs, arrowroot starch, coconut flour, baking powder, coconut sugar, salt, coconut milk, and lemon zest and process until smooth.
  2. Stir in the blueberries by hand.
  3. Heat a waffle iron to medium heat and grease the surface with coconut oil.
  4. Once the waffle iron is up to temperature, pour the batter onto the grids, Be sure to ladle the batter evenly over the surface of the waffle iron,
  5. cook for 2–3 minutes (the time and amount of batter will vary depending on your particular waffle iron).
  6. Repeat with the remaining batter.
  7. Serve the waffles topped with more fresh blueberries, maple syrup, and some grass-fed butter, if desired.
Adapted from Primal Palate
Adapted from Primal Palate
My Healthy Paleo
Breakfast Meat Loaf Surprise
Serves 6
I love this dish because it makes for such a fun breakfast entrée. Serve it at your next brunch gathering, and allow your guests to be surprised when they discover the eggs “hidden” inside.
Write a review
  1. 6 Egg
  2. 1 1/2 lb Ground Pork
  3. 1 tsp Garlic
  4. 1 tsp Paprika
  5. 1/2 tsp Sage
  6. 1 tsp Fennel Seed
  7. 1/4 tsp Cayenne Pepper
  8. 1/2 tsp Salt
  9. 1/2 tsp Black Pepper
  1. Preheat the oven to 400 degrees.
  2. Place the eggs in a saucepan. Cover them with water, and bring to a light boil.
  3. Boil the eggs for 10 minutes. Then, place them into an ice water bath, and peel the shells.
  4. In a large mixing bowl, combine the pork with the garlic, paprika,sage, fennel seed, cayenne, salt, and black pepper until the mixture reaches an even consistency.
  5. Line two mini-loaf pans with small pieces of parchment paper,
  6. Place a thin layer of the pork mixture in the bottom of the loaf pans.
  7. Place the eggs in the loaf pans, and fill in with the remaining pork.
  8. Bake the meatloaves for 35 minutes. Slice and serve.
Adapted from Primal Palate
Adapted from Primal Palate
My Healthy Paleo
Breakfast Taco Scramble
Who needs the "Bell"....
Write a review
  1. 1/2 lb Ground beef
  2. 4 Eggs (beaten)
  3. 1/2 yellow onion (diced)
  4. 1 clove garlic (minced)
  5. 1 tbs Chili powder
  6. 1 tsp Paprika
  7. 1 tsp Cayenne pepper
  8. 1/2 tsp Black pepper
  9. 1/2 tsp Red pepper flakes
  10. 1 Red bell pepper (diced)
  11. 1 Yellow squash (diced)
  12. 1 tbs olive oil (or 2)
  13. Green onions (sliced)
  1. 2-3 tbs olive oil in a large skillet over medium high heat.
  2. Saute garlic and red pepper flakes in the heated oil.
  3. Add yellow squash and cook for 2 − 4 minutes stirring often.
  4. Pour beaten eggs into skillet with squash mixture.
  5. Add remaining oil to skillet before only if needed to keep eggs from sticking to skillet. Allow eggs to set a bit and then stir occasionally to scramble with squash.
  6. Remove from skillet.
  7. Once egg and squash mixture is removed, place ground beef in skillet. Stir occasionally until about half way done. At that point add yellow onion, red bell pepper, chili powder, paprika, and cayenne pepper. Continue to cook until ground beef is done.
  8. Once ground beef is cooked, turn heat to low and return eggs and squash to skillet.
  9. Stir occasionally until all ingredients are mixed into a wonderful taco scramble mess.
Adapted from Ultimate Paleo Guide
Adapted from Ultimate Paleo Guide
My Healthy Paleo
3 Ingredient Pancakes
Light, fluffy and delicious!
Write a review
  1. 2 Ripe bananas
  2. 1 Egg
  3. 1 tbsp Heaping of almond butter
  1. Mash up the bananas
  2. Add in the egg and mix into the batter
  3. Stir in the almond butter to the mix (more almond butter = more pancake-y type texture)
  4. Cover pan with butter or coconut oil
  5. Cook the pancakes until brown on each side
  6. Top with fruit as needed
My Healthy Paleo
Apple-Cinnamon Pancakes
Yields 8
Write a review
  1. 2 eggs, whisked
  2. 2 bananas, mashed
  3. 1 peeled apple, diced small
  4. 2 tbs almond butter
  5. 1 1/2 tsp cinnamon
  6. 1/2 tsp nutmeg
  7. 1 tsp pure vanilla extract
  8. A little coconut oil for cooking pancakes
  1. Mash the 2 bananas with a fork
  2. Whisk 2 eggs in a medium bowl
  3. Add banana mash to eggs
  4. Dice 1 apple.
  5. Stir bananas, eggs and apple chunks together
  6. Next add the almond butter, cinnamon, nutmeg and vanilla
  7. Combine into a pancake batter
  8. Pour into pancake shapes in frying pan and cook with a shallow layer of coconut oil over medium-low heat
  9. Top with fresh fruit or raw maple syrup
  1. Make these a little smaller than a traditional pancake as they will cook more evenly and be easier to flip that way
My Healthy Paleo
Chocolate Chip Almond Flour Muffins
Write a review
  1. 2 cups Almond flour
  2. 1/2 tsp Baking soda
  3. 1/4 tsp Salt
  4. 3 Eggs
  5. 2 tbsp Coconut oil (melted)
  6. 2 tbsp Honey
  7. 1 tsp Vanilla extract
  8. 1/2 tsp Apple cider vinegar
  9. 3/4 cup Chocolate chips
  1. Preheat the oven to 350 degrees F.
  2. Line a muffin tin with paper cups.
  3. In a large bowl, stir together the almond flour, baking soda, and salt.
  4. In a separate bowl, whisk together the eggs, coconut oil, honey, vanilla, and apple cider vinegar.
  5. Add the dry ingredients to the wet ingredients and stir to combine.
  6. Fold in the chocolate chips.
  7. Evenly distribute the batter between the muffin tins.
  8. Bake for 12-15 minutes until golden brown or until a toothpick inserted into the center comes out clean.
  9. Leave to cool for 5 minutes before serving.
  10. Store in the refrigerator.
My Healthy Paleo
Leaning Tower of Eggplant
Write a review
  1. 1 Italian eggplant cut into 1/4 inch rounds
  2. 1 tomato, sliced into 1/4 inch rounds
  3. Fresh ground pork sausage or other ground meat of your choice formed into patties about the same size as your eggplant rounds
  4. Poached eggs
  5. Finely diced sun dried tomatoes
  6. Minced parsley
  7. Extra Virgin Olive Oil
  8. Balsamic Vinegar
  9. Coconut oil
  10. Sea salt
  1. 1. Brush both sides of your eggplant rounds with coconut oil and sprinkle with sea salt.
  2. 2. Broil the eggplant rounds under you broiler on high heat for 4-5 minutes on one side, flip and broil for 3-4 minutes on the other side or until they are tender and start to brown.
  3. 3. In the meantime, pan fry your sausage patties until done all the way through.
  4. 4. Poach some eggs, slice the tomatoes, dice the sun dried tomatoes, and mince the parsley.
  5. 5. Now you stack. Place a roasted eggplant round on a plate, top with a tomato slice, a sausage patty, some diced sun dried tomatoes, and a little bit of parsley.
  6. 6. Finish it all with a drizzle of olive oil, balsamic vinegar, and black pepper to taste.
Adapted from Everyday Paleo
Adapted from Everyday Paleo
My Healthy Paleo
Cinnamon Raisin Harvest Muffins
Yields 12
Write a review
  1. 3 eggs
  2. 1 peeled, cored apple - shredded
  3. 1 cup of raisins
  4. 2 cups of almond flour
  5. 1/2 cup of pure maple syrup
  6. 1/3 cup of coconut milk
  7. 1/4 cup of coconut oil
  8. 1 tbs of coconut flour
  9. 1 tbs of cinnamon
  10. 1 1/2 tsp of pumpkin pie spice
  11. 1/2 tsp of baking soda
  12. Pinch of salt
  13. Coconut sugar, cinnamon & extra raisins to sprinkle on muffin tops after baking if desired
  1. Stir all dry ingredients together in a bowl (except raisins)
  2. In a larger bowl, mix together all wet ingredients
  3. Shred with a cheese grater one peeled and cored apple. Add to wet ingredients
  4. Pour the dry ingredients into the bowl with the wet ingredients and blend well
  5. Stir in the raisins
  6. Pour mixture into silicon or paper cups in a muffin tin
  7. Pre-heat oven to 350 degrees and bake for approx. 20-23 minutes
  8. Remove muffin tin from oven and lightly sprinkle muffin tops with a dry mixture of equal parts coconut sugar and cinnamon powder while still warm. Place a few extra raisins on top of each muffin if desired
  9. Allow to cool before enjoying
My Healthy Paleo
Banana, Carrot Muffins
Yields 12
Write a review
  1. 1 1/4 cup almond flour
  2. 1/2 tsp baking soda
  3. 1/2 tsp baking powder
  4. 1/2 tsp salt
  5. 1 tbs cinnamon
  6. 1/2 tsp allspice
  7. 3 eggs - whisked
  8. 2 bananas - mashed
  9. 1/2 cup almond butter
  10. 1/3 cup raw honey
  11. 1/4 cup coconut oil
  12. 1 tsp vanilla extract
Fold In
  1. 1 cup grated carrot
  2. 1/2 cup chopped walnuts, pecans or raisins
  1. Paleo Banana Carrot Breakfast Muffins Recipe
  2. Paleo Banana Carrot Breakfast Muffins Recipe
  3. Ingredients
Dry Ingredients
  1. 1 1/4 cup almond flour
  2. 1/2 tsp baking soda
  3. 1/2 tsp baking powder
  4. 1/2 tsp salt
  5. 1 tbs cinnamon
  6. 1/2 tsp allspice
Wet Ingredients
  1. 3 eggs - whisked
  2. Preheat oven to 350º F
  3. In a large mixing bowl, combine all the dry ingredients above
  4. In a separate medium bowl, mix together all wet ingredients above
  5. Pour the wet ingredients into the dry ingredients bowl and mix well
  6. Next fold grated carrots and the walnuts, pecans or raisins into the batter
  7. Pour batter into lined muffin tin molds (use paper or silicone cup liners) Fill each cup about two-thirds full
  8. Bake 22-25 minutes, or until an inserted toothpick comes out clean
  9. Cool and enjoy!
My Healthy Paleo
Instant zippo oat Oatmeal
Write a review
  1. ½ banana
  2. 2 tablespoons unsweetened shredded coconut
  3. 2 tablespoons almond flour
  4. ⅓ - ½ cup cashew milk
  5. ¼ teaspoon cinnamon
  6. pinch of sea salt
  1. Mash banana in bottom of bowl.
  2. Add remaining ingredients and stir to combine
  3. Microwave 1 - 2 minutes, until hot and starting to bubble.
  4. Stir and let stand a couple minutes. It will thicken slightly as it cools.
  5. Serve with your favorite toppings.
My Healthy Paleo

Biscuits and Gravy
Yields 4
Write a review
For the Biscuits
  1. 2/3 cup almond flour
  2. 1/3 cup coconut flour
  3. 1 tsp baking powder
  4. 1/4 tsp salt
  5. 1/4 cup almond milk
  6. 2 tbsp coconut oil, softened
  7. 5 egg whites
  8. For the gravy
  9. 1 tbsp extra virgin olive oil
  10. 1 medium onion, finely chopped
  11. 6 tbsp almond flour
  12. 1 1/2 tbsp arrowroot powder
  13. 1 1/2 cups chicken broth
  14. 1 tsp oregano
  15. 1/2 tsp garlic powder
  16. Salt and freshly ground pepper, to taste
  1. To start the gravy, heat the olive oil in a large skillet over medium-low heat.
  2. Add the onions and cook for 20-25 minutes, until mostly caramelized.
  3. Meanwhile, make the biscuits.
  4. Preheat the oven to 400 degrees F.
  5. Line a baking sheet with parchment paper.
  6. In a large bowl mix together the almond flour, coconut flour, baking powder, and salt. Stir in the almond milk and coconut oil.
  7. In a separate bowl, beat the egg whites until stiff peaks form.
  8. Fold into the flour mixture until combined.
  9. Scoop about 1/4 cup of dough onto the baking sheet to form approximately 8 biscuits.
  10. Bake for 12-15 minutes, or until golden.
  11. Remove from the oven and set aside.
  12. Once the onions are caramelized, add the almond flour and arrowroot to the pan and stir.
  13. Cook for one minute, and then stir in the chicken broth, oregano, and garlic powder.
  14. Simmer until thickened.
  15. Season to taste with salt and pepper.
  16. If desired, blend the gravy in a food processor until smooth. Serve warm drizzled over the biscuits.
  17. Notes
My Healthy Paleo
Mamma Mia Hamm n' Egg Cups
Yields 6
Write a review
  1. 6 slices of ham
  2. 4 eggs
  3. 1/4 cup full-fat coconut milk
  4. 1/4 cup orange bell peppers, chopped
  5. 1/4 cup red bell peppers, chopped
  6. 1/4 cup yellow onions, chopped
  7. Salt & pepper, to taste
  1. Preheat oven to 350-degrees F
  2. In a saucepan, first sauté chopped onions 3-4 minutes
  3. Add chopped peppers, sauté for another 2 minutes
  4. Remove from heat
  5. Whisk eggs and coconut milk together
  6. salt & pepper to taste
  7. Grease muffin tin wells with coconut oil
  8. Line each with a slice of ham
  9. Next add a spoonful of the onions and peppers
  10. Top with egg mixture
  11. Bake at 350-degrees for about 20 minutes
My Healthy Paleo
GoodFellas Breakfast Pizza
Serves 4
A taste of heaven in the morning...Breakfast Pizza!
Write a review
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
  1. For the crust
  2. 3 large eggs
  3. 1 cup coconut milk
  4. 1/2 cup coconut flour
  5. 2 teaspoons garlic powder
  6. 1 1/2 teaspoons onion powder
  7. 2 teaspoons Italian seasoning
  8. 1/2 teaspoon baking soda
  9. 1 teaspoon salt
  10. For the toppings
  11. 5 slices of bacon, sliced in half
  12. 5 ounces baby spinach
  13. 1 cup sliced mushrooms
  14. 1 to 2 large tomatoes, sliced
  15. 4 eggs
  16. Sea salt and freshly ground black pepper, to taste
  1. Preheat oven to 375 degrees and line a baking sheet with parchment paper.
  2. Make the crust
  3. Whisk together eggs and coconut milk in medium-sized bowl. In small bowl, whisk together coconut flour, garlic and onion powder, Italian seasoning, baking soda, and salt. Mix coconut flour mixture into egg mixture. Combine well, then, with a spatula, spread the dough 1/2-inch thin onto prepared baking sheet, to form circular or rectangular shape. Bake in oven 15 to 20 minutes, or until golden.
  4. Prepare the toppings
  5. Meanwhile, in skillet over medium-high heat, cook bacon until crispy. Remove bacon, reserving grease in pan. Add spinach and mushrooms and sauté 1 minute to wilt the spinach and gently cook the mushrooms.
  6. Bake the pizza
  7. Cover crust with slices of tomato, top with bacon slices, spinach, and mushrooms. Make 4 indentations in toppings and crack the eggs into each. Sprinkle with salt and pepper and bake 12 to 15 minutes in oven until the whites have set but yolks are still runny. Slice and serve warm.
Adapted from Thrive Market
Adapted from Thrive Market
My Healthy Paleo


6 thoughts on “Breakfast

  1. These recipes look delicious. I think I will try the sweet potato skillet this weekend. They are one of my favorite and I am sure this recipe will satisfy my taste buds. Thanks for sharing!

    • Sammie,

      Trust me when I tell you that I have the same problem when I’m writing the recipes…that picture of the lemon seed poppy pancakes kills me!

      Thanks again for the return visit!


Leave a Reply

Your email address will not be published. Required fields are marked *