Broccoli and Egg Muffins

Try making these Broccoli and Egg Muffins for your next paleo-friendly breakfast option! Not only do eggs facilitate cell repair and growth throughout the body, but they also aid in the development of the brain. Broccoli offers a wide range of health benefits including improving skin health, aiding in digestion, reducing inflammation, and reducing the risk of diabetes. Dijon mustard is loaded with antioxidants and helps to promote healthy digestion. Paprika also serves as a great source of antioxidants and helps to reduce the risk of heart disease. Enjoy!

Ingredients:

• 2 cups steamed broccoli, chopped

• 10 eggs, whisked

• 1 tsp Dijon mustard

• ½ tsp black pepper

• ½ tsp sea salt

• ½ tsp paprika

Instructions:

1) Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tray with melted coconut oil and set aside.

2) Mix the whisked eggs, Dijon mustard, black pepper, sea salt, and paprika in a large bowl.

3) Evenly divide the steamed broccoli in the muffin tins. Pour the egg mixture on top.

4) Bake in the oven for about 20-25 minutes or until lightly brown on top. Let cool before serving and enjoy!

Pumpkin Spice Granola

Try making this Pumpkin Spice Granola for your next fall inspired breakfast option! Pumpkin helps to boost both heart and vision health. Raw, unsalted pecans offer a variety of health benefits. They serve as an excellent source of antioxidants, aid in weight loss, and help to maintain healthy blood pressure levels. Coconut is exceptionally high in fiber and is great for both skin and hair health. Cinnamon offers many anti-inflammatory effects and also helps lower the risk of heart disease. Serve this granola with coconut milk or enjoy by itself!

Ingredients:

• 1 cup raw, unsalted pecan halves

• ½ cup raw, unsalted pumpkin seeds

• 2 ½ cups gluten-free oats

• 2 tsp pumpkin pie spice

• 1 tsp cinnamon

• ½ tsp sea salt

• ¼ cup organic pumpkin puree

• ⅓ cup maple syrup

• 4 tbsp coconut oil, melted

Instructions:

1) Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.

2) In a large bowl, mix the coconut oil, pumpkin puree, maple syrup, pumpkin pie spice, sea salt, and cinnamon.

3) Add the pecans, pumpkin seeds, oats and combine well.

4) Transfer the mixture to the lined baking pan and evenly spread it out.

5) Bake in the oven for 30-40 minutes.

6) Allow up to 30 minutes to cool. Break up granola into clusters. Store in an airtight container for up to 1 month and enjoy!

Paleo Pumpkin Pancakes

Try making these Paleo Pumpkin Pancakes for your next fall-inspired breakfast option! Pumpkins are loaded with Vitamins A and C and are known to help boost immunity. Coconut milk offers many health benefits including reducing inflammation, fighting off bacteria, and promoting weight loss. Cinnamon is packed with antioxidants and helps improve dental hygiene. Maple syrup is a great sweetener alternative that adds both minerals and antioxidants to this recipe. Serve these pumpkin pancakes on a cozy fall morning and enjoy!

Ingredients:

• Coconut oil for greasing skillet

• ¾ cup canned organic pumpkin puree

• 3 eggs, whisked

• ⅔ cup full fat canned coconut milk

• ¼ cup organic maple syrup

• 1 tsp vanilla extract

• ¼ cup tapioca flour

• 7 tbsp coconut flour

• 1 tsp baking soda

• 1 tsp pumpkin pie spice

• 1 tsp cinnamon

• ½ tsp sea salt

• Extra maple syrup or honey for topping

Instructions:

1) In a large bowl, mix the pumpkin puree, eggs, canned coconut milk, maple syrup, and vanilla extract.

2) In a separate bowl, combine the tapioca flour, coconut flour, baking soda, pumpkin pie spice, cinnamon, and sea salt.

3) Add the dry mixture to the wet mixture and combine well.

4) Grease a large skillet with coconut oil and heat over medium-high heat. Add pancake batter slowly to the skillet until you’ve created a pancake with about ½ inch of thickness. Cook each side of the pancake until golden brown.

5) Top pancakes with extra maple syrup or honey and enjoy!

Paleo Mexican Breakfast Casserole

Try making this Paleo Mexican Breakfast Casserole for your next breakfast option! Mexican chorizo serves as an excellent source of protein and Vitamin B12. Poblano peppers are rich in Vitamin C and help reduce inflammation. Adding nutritional yeast to this dish will give the casserole that “cheesy” flavor and boost immune health. Scallions are loaded with fiber and help improve heart health. Store in the refrigerator for up to four days and enjoy!

Ingredients:

• 1 tbsp coconut oil

• 1 poblano pepper, chopped

• 1 red bell pepper, chopped

• ½ white onion, chopped

• 3 garlic cloves, minced

• 1 pound Mexican chorizo

• 3 cups shredded potato

• 1 cup broccoli, chopped

• 1 ½ cups roasted tomatillo salsa

• 12 large eggs

• ¼ cup coconut milk

• ¼ cup nutritional yeast

• 1 tsp dried oregano

• 1 tsp sea salt

• ¼ tsp black pepper

• ¼ cup scallions, chopped

• Chopped spinach for topping, optional

Instructions:

1) Preheat oven to 400 degrees Fahrenheit. Grease a large skillet pan with the coconut oil and heat over medium-high heat.

2) Add the poblano pepper, bell pepper, and white onion to the pan. Cook for about 5 minutes, stirring frequently until softened. Toss in the garlic and cook for an additional minute.

3) Add in the chorizo to cook. Stir often until chorizo is cooked through and brown.

4) Remove the pan from the heat. Add the shredded potato, broccoli, and salsa to the pan. Stir well to combine and set aside to cool.

5) In a medium sized bowl, mix the eggs, coconut milk, nutritional yeast, oregano, sea salt, pepper, and scallions.

6) Grease a 9 x 13-inch casserole dish with coconut oil. Transfer the cooked chorizo and veggies into the dish. Pour the egg mixture on top and mix well to combine. Add chopped spinach on top if preferred.

7) Bake in the oven for 40 minutes or until the top is golden.

8) Allow to cool before serving and enjoy!