Paleo Diet Challenge: Lose Weight Now With This Easy To Follow Plan And Recipes For Fat Loss (2016)
Chapter 3. Bunches Of Breakfast
Avocado omelette with bacon
Ingredients
3 slices of bacon
2 Tbsp of minced red onion
1 avocado
1 Tbsp minced fresh cilantro
Hot sauce to preference
3 eggs
Directions
Cook the bacon until crisp. Cut the avocado in half and then remove the pit. Scoop the flesh into a bowl.
Mash it up but make sure that it is not too finely mashed since a little texture in the food is needed.
Add cilantro and onion to avocado. Once the bacon is cooked, remove from pan, drain it and crumble or mash it in the mixture. Gently stir the whole mixture. Pour the eggs in a bowl, mix and make two omelettes. Put half mixture of avocado in one omelet. You may season with hot sauce.
Horseradish Scramble
Ingredients
3 slices of raw bacon
3 eggs
1 tsp of horseradish
Directions
Put the fry pan over medium heat. Place the bacon into the skillet. Fry until crisp and once cooked, drain and crumble. Whisk all the eggs along with the horseradish.
Reserve one tablespoon of the grease to cook the eggs. Put the eggs into the skillet and cook until almost set.
Add the bits of bacon and stir the mixture. Cook for around 3 minutes then serve.
Menemen
Ingredients
1/2 red onion, diced
1 medium tomato, diced
1 Tbsp olive oil
1 garlic clove, crushed
1/4 tsp ground cumin
1/2 tsp black pepper
1/4 tsp turmeric
1/4 tsp red pepper flakes
2 eggs
1/4 tsp of salt
1 Tbsp minced fresh parsley
Directions
Sauté the onion, pepper, and tomato in olive oil in a fry pan over medium-low heat, Crush the garlic and put into the skillet then stir. Continue cooking while stirring often. While vegetables are cooking, put eggs in a bowl and whisk. When the vegetables are almost cooked, pour in eggs and cook until they are set. Scoop onto a plate and garnish with parsley then serve.
Bacon Baked Eggs with Spinach
Ingredients
2 large eggs
1 3/4 cup bag baby spinach
4 Tbsp heavy whipping cream
3 slices of applewood-smoked bacon
Directions
Preheat oven to 4000F. Cook bacon in a large fry pan over medium heat until crisp. Move to paper towels and drain the grease. Add spinach to the pan and sprinkle with pepper. Toss over medium heat for 1 minute and transfer to strainer, set over bowl to drain. Crumble bacon.
Take the spinach and then sprinkle bacon over ensuring to divide equally. Shape and create a hole at the center with a spoon. Crack 1 egg into hole ensuring to keep the yolk intact. Put 1 tablespoon cream over each egg then sprinkle with salt and pepper and bake eggs until whites are just set but yolks are still moist then serve.
Chorizo and Egg Tacos
Ingredients
4 large eggs
4 green onions, sliced
1 cup of grated cheddar cheese (grass-fed)
4 flaxseed tortillas
Hot sauce or salsa
3/4 cup fresh chorizo sausage
4 Tbsp of chopped fresh cilantro, divided
Sour cream (optional)
Directions
Brush a large nonstick pan using olive oil then char the tortillas directly on electric burner until they are blackened in spots while turning using tongs then arrange the tortillas in a single layer in the pan and spread each tortilla with 1/4 cup of grated cheese and put aside. Whisk 2 tablespoons cilantro and eggs in a medium bowl then season with pepper and salt. Cook the sausage in a medium non-stick pan over medium heat until cooked, break the bacon using the back of the spoon and add green onions and sauté. Add egg mixture and stir. Cook until almost set then remove egg mixture from heat.
Cook the tortillas in skillet over high heat until crisp on bottom. Divide the egg mixture among the tortillas and then sprinkle with the remaining cilantro, wrap each tortilla in half and serve.