Archive for the ‘Breakfast’ Category

Mexican Egg Scramble

If you’ve ever taken a vacation to Mexico, you may have been served something like this for breakfast. My wife and I first had this in 1995 in Mazatlan, and we’ve been making it ever since. It’s a quick, easy breakfast that is loaded with vegetables.

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Ingredients

6-8 pastured or high-omega eggs
1/2 onion, chopped
1/2 red or green bell pepper, chopped
1-2 tomatoes, diced
1 tbsp coconut oil
1 avocado
Salt and pepper to taste
Hot sauce (optional)

Start by sauteing the onion and pepper in the coconut oil in a large non-stick skillet over medium heat until tender.

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Lightly beat the eggs in a bowl, push the eggs and peppers to one side of the skillet and pour the eggs in. Cook the eggs until done, scraping and turning them occasionally with a spatula

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Once the eggs are cooked, mix the eggs and peppers together and push aside, making room for the tomatoes. Add the tomatoes to the skillet just long enough to heat them through.

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Finally, mix everything together, divide onto two plates, top with avocado slices and, optionally, hot sauce and salt and pepper.

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Yam and Eggs

This is currently my favorite paleo breakfast. It contains a good amount of protein, healthy fats, and even some “safe starch” carbs. It’s tasty and filling and should get your day off to a great start.

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Ingredients

1/2 onion, chopped
1 medium yam, grated
3 tbsp coconut oil
1/2 lb ground pastured pork
6-8 eggs
Salt and pepper to taste

Start by sauteing the onion in 2 tbsp coconut oil. Cook for about 5 minutes, until the onion is translucent.

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While the onion is cooking, peel and grate the yam.

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Next, add the grated yam to the skillet with the onion. Sprinkle with salt and pepper and cook on low heat, turning occasionally, for about 10 minutes, until the yam is done.

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While the yam is cooking, brown the pork in another skillet. I recommend using ground pork instead of pork sausage, as sausage often contains high-fructose corn syrup, nitrates/nitrites, and other undesirable additives. By sticking with pure pork instead of sausage, you ensure you are getting whole, real food. If you can buy it from your local organic farmer who is raising pastured pigs, so much the better.

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Once the pork is browned and the yam is cooked, add the pork to the yam and let it continue to cook.

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Fry the eggs in the remaining 1 tbsp coconut oil. The yam makes two servings, and I like 3 or 4 eggs per serving.

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Divide the yam onto two plates and put three or four fried eggs on top of each. Sprinkle with salt and pepper to taste and serve.

Bon appetit!