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BREAKFAST OF CHAMPIONS!

A typical breakfast:

2-5 strips of peppered bacon

2-4 eggs fried in a light amount of bacon grease

1/2 avocado

(Optional) 1/2 Apricot

1 cup of coffee

This breakfast is ideal for recovering those sore and exhausted muscles, and keeping you focused and sharp at work for the next 6 to 8 hours. Most people think that a bowl of cereal and maybe some fruit makes a great breakfast however when you understand a little bit about our digestive system you that this combination is fatally flawed. The body breaks down grains and fruit, but they cause a huge insulin spike for your system to properly deal with the food. Once you spike, you crash. A lot like a caffeine crash, you feel light headed, hungry, tired, and well, just plain nasty. This breakfast contain good natural fats and lots of protein that will help in your recovery and keep those hunger hormones at bay.

VIKING HASH

Recipe from: CFP Paleo Blog and based on a recipe by Nate Schrader, 2011 CF Games Competitor
Original Link: http://cfppaleo.blogspot.com/2011/10/viking-hash.html

Ingredients

1/2 pound thick cut bacon, cut into 1/2 inch pieces


1 medium onion, finely chopped


2 medium sweet potatoes


2 cloves of garlic, minced (about 1 tablespoon)
Salt and Pepper

Directions

Heat a 12″ skillet over medium heat. Once hot, add the bacon and cook until browned and the fat has been released.

As the bacon is cooking, peel the sweet potatoes and cut into chunks large enough to fit into the feed tube of a food processor. Set up the food processor with the shredding plate, and shred the sweet potatoes. If you don’t have a food processor, you can shred the sweet potatoes by hand.

Add the chopped onions and garlic to the bacon and cook until the onions are soft and almost clear. Stir in the sweet potatoes and salt and pepper. Cover and cook for 15 minutes, stirring frequently so the hash doesn’t burn, until the sweet potatoes are soft. Serve and enjoy hot.

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PALEO COCONUT PANCAKES

Recipe from The Primal Blueprint Cookbook, by Mark Sisson

Ingredients

3 eggs


3 tablespoons melted butter or coconut oil


1/2 cup plus 2 tablespoons coconut milk (from the can or coconut milk beverage works)


1/2 teaspoon honey


1 teaspoon vanilla extract


1/4 teaspoon salt


1/2 cup coconut flour


1 teaspoon baking powder


1/2 cup water

Optional Additions:
flaked coconut
frozen blueberries
nuts
1/2 teaspoon cinnamon

Directions

In a large bowl, whisk together the eggs, oil, coconut milk, honey and vanilla. Mix in the dry ingredients: coconut flour, salt, and baking powder. Add the water to thin the batter out until it reaches your desired consistency.

In a well-buttered pan or griddle, set heat to medium low, and cook pancakes until browned on both sides (about 3 minutes per side). Smaller pancakes are easier to flip than larger ones, since the pancakes will fall apart if they are too big.

Serve with maple syrup, butter, or fruit.

MUSHROOM AND ROASTED ONION FRITTATA

by Nina Simonds
Spices of Life

Ingredients

2 teaspoons olive oil


2 medium white onions, peeled


8 large eggs, lightly beaten


1 teaspoon salt


1/4 teaspoon freshly ground black pepper


2 1/2 tablespoons unsalted butter


3/4 pound shiitake, porcini, or portobello mushrooms


1 1/2 teaspoons minced garlic


1 1/2 tablespoons good quality balsamic vinegar


2 tablespoons chopped fresh herbs, such as chives, parsley, or chervil

Directions

Preheat the oven to 400 degrees. Lightly brush a cookie sheet with the olive oil. Cut the onions into 1/2 inch slices and separate into rings.

Arrange the onion rings on the cookie sheet and bake, turning once, about 12 to 15 minutes, until golden at the edges. To make the edges crisp and golden brown broil for an additional 3 to 4 minutes on each side. Remove from the oven and let cool. Mix the eggs with the salt and pepper.

Heat a large heavy skillet until hot, add the butter, and heat until melted and sizzling. Add the mushrooms and garlic and saute, stirring from time to time, over medium heat, until the mushrooms are cooked and dry. Add the balsamic vinegar and stir to coat. Sprinkle the roasted onion rings evenly over the mushrooms and slowly pour the eggs into the pan. Turn the heat to medium-low and cook for about 10 to 12 minutes, until the eggs are set and the bottom is golden. While the eggs are cooking, preheat the broiler.

Loaded Paleo Hash

Ingredients

1 large sweet potato, chopped

1 cup peppers and onions, chopped

1 large handful fresh organic spinach

1 tomato, finely chopped

1 1/2 tsp extra-virgin olive oil (or oil of choice)

2 garlic cloves, crushed

Optional: 2 organic chicken sausages, chopped

Optional: 4 pieces nitrate-free bacon, pre-cooked and chopped

Himalayan sea salt and freshly ground pepper, to taste.

Directions

In a skillet, sauté oil and garlic over medium heat for 1 minute.  Add in chopped sweet potato and stir, after 4-5 minutes, add in peppers, onion, and tomato.  Let sauté for about 5 minutes, stirring occasionally.

Mix in chopped sausage and bacon, let cook for 5-7 minutes, stirring often. Mix in fresh spinach, and cook for 2-3 minutes, or until sautéed. Remove skillet from heat and serve hot.

Tip: To get your eggs perfect, cook them slow over medium/low heat.

Place the frying pan under the broiler and cook for another 3 to 5 minutes, until the top is golden and set. (Alternatively, you may flip the eggs over in the pan and continue cooking for another 5 minutes on the stove, until the bottom is golden. Remove from the pan and cool slightly. Cut into wedges, arrange on a plate, and sprinkle with the chopped fresh herbs

Place the frying pan under the broiler and cook for another 3 to 5 minutes, until the top is golden and set. (Alternatively, you may flip the eggs over in the pan and continue cooking for another 5 minutes on the stove, until the bottom is golden. Remove from the pan and cool slightly. Cut into wedges, arrange on a plate, and sprinkle with the chopped fresh herbs

 Loaded Paleo Hash 

Loaded Paleo Hash 

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Paleo Granola With Oven-dried Strawberries

 

Ingredients

2 1/2 cups raw almonds

2 cups macadamia nuts

1 1/2 cup coconut flakes

10 medium strawberries

6 dried apricots

2/3 cup dried cranberries

2/3 cup dried Goji berries

2/3 cup Chia seeds

Instructions

  1. First you have to prepare oven-dried strawberries and this will take the longest amount of time. The good thing is that you can occupy yourself with other errands or reading a book while they’re baking. Wash and pat dry strawberries and slice lengthwise. You should get about 5-6 slices from each strawberry. Turn the oven to the lowest heat setting, about 75C. Spread strawberry slices on a rack or a tray that has holes to let the hot air circulate under the berries. Oven dry/bake for 2-3 hours. At around 2 hour mark, I carefully peeled and turned the strawberry slices over.
  2. Once you remove strawberries from the oven to cool, turn the heat up to 150C. Scatter almonds and macadamia nuts in a large baking tray and roast for 10 minutes, giving them a stir every 1-2 minutes. You’re after golden brown colour and a nice toasted smell. Watch the nuts towards the end of the roasting period as they will need more frequent stirring.
  3. Remove nuts to a bowl and let them cool. In the same baking tray, scatter coconut flakes and roast for 3-4 minutes until golden brown. As with the nuts, keep an eye on them and stir half way through.
  4. Place adlmonds and macadamia nuts in a food processor and grind into small chunks/crumbs.
  5. Finally dice dried apricots. Mix nuts, coconut flakes, and apricots with strawberries and the rest of ingredients and let the mixture cool down completely before storing in an air-tight jar or container. It should keep for a few weeks, although you might end up eating it much quicker.

Preparation time: 20 minutes

Cooking time: 3 hours

Number of servings: 10-12

 

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