Serves: 3
One of our favorite breakfasts growing up was the classic hole in the head with a slice of bread. For this recipe we used grilled eggplant in place of the bread. This has quickly become one of our favorite breakfasts.
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Imagine, if you will, a marriage between traditional pork bacon and beef jerky. That is the flavor you will taste from beef bacon. If you are a bacon lover, as many are, then we encourage you to try beef bacon. It is a delicious way to bring slightly new flavors to a classic breakfast.
Serves: 1
This breakfast is a great way to make use of leftover taco meat, and a delicious way to spice up your typical breakfast routine. We love the flavors of tacos, and this is one of our favorite ways to enjoy them.
Serves: 4
Combining aspects of an omelet and a quiche, this versatile dish is wonderful with any vegetable pairing. Get creative with this one and explore new flavors to always keep your frittatas interesting.
Serves: 1
This breakfast is an example of how to use leftover meat, vegetables, and sauces that you have on hand. Everything goes into this omelet, except the kitchen sink!
Serves: 1
This delicious breakfast is a creative way to enjoy having a single-serving egg quiche all to yourself. We love how the top gets crispy while the vegetables in the center are encapsulated in warm, fluffy eggs.
Serves: 2
This breakfast is the very first that we shared together. This breakfast brings back memories of warm, sunny mornings at the beach after a trip to the local farmers market, enjoyed with a hot cup of coffee.
Serves: 2
A simple hash made from root vegetables, brings wonderful color and flavor to your plate in the morning. Warm, crispy flavors of roasted root vegetables pair beautifully with eggs, but would make a great side dish to any meal.
Serves: 1
We love making easy meals that look and taste gourmet, especially for breakfast. This dish is no exception—it delivers on flash and flavor, but is a breeze to “whip” up.
Serves: 4
Anyone on the go will appreciate the simplicity of this recipe. These delicious little quiche-like muffins are easy to make ahead of time and grab at a moment’s notice.
Serves: 1
While leftovers are a rare occurrence in our house, we do love utilizing them for breakfast the next morning when we have them. Here is a great way to make use of leftover steak, or a great excuse to throw an extra steak on the grill next time you’re cooking out!
Serves: 2
A popular breakfast throughout the Americas, huevos rancheros is typically served atop a corn or flour tortilla and with refried beans. We make it paleo by ditching those parts, and just adding more of the good stuff!
Serves: 1
Some days (okay, most days) we just want something simple for breakfast. This one is really easy to prepare, especially when you already have some slow-cooked steak (or pulled pork) on hand. For a little kick, try drizzling your eggs with a bit of Tabasco sauce.
Serves: 1
A classic French omelet is fried in butter, and served slightly undercooked, often filled with cheese. Our version, simply seasoned with fresh herbs and filled with ham, is a tasty way to bring a bit of French cooking into your home.
Serves: 4
In our Whole30 bell pepper taco bowls the bright crunch of bell peppers sings with the cumin, chipotle, and beefiness of taco meat. The cilantro and lime with fresh tomatoes is just the icing on top….or the herbs on top. We use a cast iron to cook the taco meat and then finish them off in the oven. You only need one pan to cook these and cast iron is so easy to clean that this recipe is a summer breeze.
Yield: 2 cups
Vegan French Onion Dip with Crudités is sure to be a crowd-pleaser at your next get together. Vegan French Onion Dip is made with Primal Palate French Onion Seasoning Mix and blended on high until ultra-creamy. Serve with fresh cut crudités for a healthy and delicious appetizer.
The first step in making this Vegan French Onion dip is to soak raw cashews in hot water for at least one hour. Soaking the cashews will allow them to blend well and get very creamy in the blender or food processor.
Second, the cashews are drained and placed in a blender or food processor. Then olive oil, lemon juice, apple cider vinegar, Primal Palate French Onion Seasoning Mix, salt, and pepper are also added. The dip is blended on high until smooth and creamy. Serve with fresh vegetables.
Serves: 4-6
Mississippi Pot Roast is slow cooked with ranch and French onion seasonings, pepperoni peppers and butter until tender. Half way through the cooking, carrots, onions and potatoes are added to give this flavorful beef a classic pot roast touch.
Serves: 16
Is it snowing where you are yet? It is here, so I think some Snowball Cookies are in order! All you need are some chopped walnuts and powdered sugar to create these tasty little cookies. Mix walnuts into the cookie dough, roll dough into balls, and bake for 10 minutes at 350. Once cooled, roll them in powdered sugar. So easy, and so delish!
Serves: 8
Everyone needs a friend sometimes, especially it that friend is a gingerbread cookie. These couldn't be simpler to make: Magic Dough, Gingersnap spice, and Molasses. Easy!!
Serves: 12-14
You can mix just about anything into Magic Cookie Dough to create fun and delicious cookies, but these Chocolate Chunk and Toffee cookies are true decadence. Gooey chunks of chocolate, crunchy pieces of toffee, and topped with sea salt. You won't want just one.