Hey, primal pals. Leslie Klenke here! You may know me from Primal Blueprint Publishing’s 2014 release Paleo Girl, my MDA Success Story, the Primal Blueprint Certified Expert Directory, or maybe you took one of my workshops at last year’s PrimalCon. I was so excited when Mark asked me to write a guest post today that I decided I was going to treat you all to two recipes!
Let me start by saying I love breakfast, and I have no shame in admitting that I’ve eaten breakfast food for every meal of my day on more than one occasion. My go-to favorite is eggs over medium paired with bacon and avocado?but sometimes it’s fun to be a little indulgent. Sometimes you just need pancakes.
Hot and sour soup, with its bracing spicy and sour flavor, tastes intuitively like food that will give your immune system a boost. At the very least, it’ll warm your belly and provide a satisfying meal, and with this recipe, no take-out menu is needed.
You can choose to seek out authentic ingredients (like lily buds and cloud ear fungus) or simply go with dried shiitake mushrooms. Likewise, ingredients like soy sauce, sugar and red rice vinegar can be replaced with coconut aminos and plain rice vinegar. This recipe also nixes tofu and cornstarch, resulting in a soup that isn’t traditional but delicious nonetheless.
If you’ve ever tried to make a cauliflower pizza crust and liked the flavor but not the soggy doesn’t-really-hold-together texture, then cauliflower muffin bites are the way to go. Easier to make and much more likely to hold together, these mini muffins make a nice snack, side dish or appetizer.
In fact, there’s no reason you can’t turn these into “pizza muffin bites” by adding grated cheese, olives and pepperoni. Think of this recipe for cauliflower muffins as a template that you can add all sorts of different flavors to.
Some mornings, nothing hits the spot like a breakfast sandwich. Skip the fast food drive-through and doughy English muffin and instead make yourself this wholesome protein-packed Primal Egg McMuffin.
Eggs, with no other ingredients added, can easily be made into “English muffins” by using a biscuit cutter as a mold. Add a basic burger (seasoned like breakfast sausage, if you like) and a strip of bacon and breakfast is served.
A pound (450 g) of ground meat and a dozen eggs will make 6 sandwiches. If you’re making just one or two breakfast sandwiches, plan to use about 2.5 ounces (70 g) of ground meat, 2 eggs and 1 strip of cooked bacon for each sandwich. However, the sandwiches keep fairly well in the fridge for a few days so don’t hesitate to make a bigger batch for grab-and-go eating in the morning.
Get a head start on your daily intake of nutrient dense leafy greens by eating a serving first thing in the morning. Maybe salad isn’t exactly what you want to pair with your morning cup of coffee, but an omelet or frittata stuffed with greens is. Or, try a new recipe like baked eggs with creamy spinach.
Besides the fact that it’s loaded with spinach and is an easy one-pan meal, another great thing about baked eggs with creamy spinach is that it tastes really good when made with frozen spinach. It’s not a bad idea to always keep a bag of frozen spinach in your freezer, and not just so you can make this recipe regularly. Also, because freezing food preserves the nutrient content, so frozen spinach is often more nutritious than the “fresh” spinach on grocery stores shelves.
Reader Alex Straftis has come up with a twist on Primal egg coffee that’s so refreshing and invigorating, it’s worth sharing. Simply by adding ice, he’s whipped up a whole new drink with all the same health benefits as regular Primal egg coffee.
His Primal egg coffee frappe is perfect for a hot summer day, a pre-workout boost or a post-workout cooler. The spices can be changed as desired (Alex also adds Hungarian paprika) but the blend below adds a nice hint of flavor while letting the coffee still dominate.