For some reason an AIP breakfast is harder than lunch or dinner. It took me a long time to get used to having dinner for breakfast and honestly I still prefer breakfast food. Here are some ideas and some of my favorites.
Breakfast Sausage and Parsnips
AIP breakfast sausage
1 grated parsnip
1-2 minced shallots
Cook in coconut oil or fat of your choice in a frying pan on medium heat. They take a bit of time to cook just right so I make enough on Sunday to reheat each morning during the week. The shallots cut the sweetness of the parsnips. If you can tolerate eggs they are good with an over easy egg on top.
Butternut Breakfast Bake from The Autoimmune Wellness Handbook by Mickey Trescott and Angie Alt
(This recipe is very good and will last the week. This book is also a great book to have if you have an autoimmune disease. Mickey and Angie are a great resource, their website and blog are full of info.)
1 1/2 pounds grass-fed ground beef
3 leeks white and light green parts only, chopped
2 teaspoons ground cinnamon, divided
1 teaspoon sea salt
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 Butternut squash’s, peeled and cut into 1 1/2 inch chunks (about 4 cups)
2 sweet apples, cored and chopped (about 2 cups)
1/4 cup coconut oil, melted
3 tablespoons chopped fresh parsley
Preheat oven to 400 degrees
Brown the ground beef in a heavy bottomed skillet on medium high heat making sure to stir occasionally to ensure even Browning. When the beef is fully cooked spoon into a large bowl, reserving the juices in the pan.
Turn the heat to medium and in the same pan with the reserved juices sauté the leaks until tender, about four minutes. Add 1 teaspoon of cinnamon, the salt, cloves, and ginger and stir to combine, cooking just until fragrant.
Add the leak mixture, squash, apples, and coconut oil to the bowl with the beef, and stir to combine. Pour into a 9 x 13″ baking dish, cover tightly with foil and bake for about 45 to 50 minutes or until the squash is tender.
Remove the foil and sprinkle with the remaining teaspoon of cinnamon and the parsley.
This keeps for a week in the refrigerator and also freezes well.
Raw Raspberry & Chia Jam from Green Kitchen Stories
2 cups fresh or thawed frozen raspberries
2 tablespoons chia seeds
2 tsp maple syrup or clear honey
Place berries in a bowl and mash up with a fork. Stir in the chia seeds and maple syrup whisk to combine. Set aside for 10 minutes stirring every now and then to prevent the chia seeds from sticking together. Store in an airtight glass jar for up to 5 days.
Sweet Plantain Drop Biscuits from PaleOMG
3 tablespoons coconut oil
2 brown plantains (they must be brown!!)
3 tablespoons maple syrup
¼ cup coconut oil, melted
1 tablespoon canned coconut milk
3 tablespoons coconut flour
1-2 teaspoons cinnamon
1 teaspoon baking powder
pinch of salt
Preheat oven to 350 degrees.
Cut the ends off of the plantains, then use your knife to cute them in half lengthwise and then peel the skin off, cutting off any excess skin that sticks to the plantains. The browner the plantains are, the sweeter they will be and the easier the skin is to take off.
Place a large skillet over medium-high heat, add 3 tablespoons of coconut oil to heat up, then add the halved plantains to the skillet. Cook on both sides for about 3-4 minutes until browned, making sure not to burn them.
Once the plantains are done cooking, add them to the food processor and puree until they begin to clump together.
Add the maple syrup, coconut oil, eggs, and coconut milk and puree until smooth. No clumps should be present at this point.
Add coconut flour, cinnamon, baking powder, and salt to the food processor and puree one more time to combine everything well.
Line a baking sheet with parchment paper and grab an ice cream scoop to help form perfect sized biscuits.
Scoop the batter out and plop each biscuit on the baking sheet about 1 inch away from each other.
Place in oven and bake for 20-25 minutes until slightly brown and completely cooked through.
Every once in a while I like something sweet and festive. These berry crepes aren’t a staple but they are delicious.
French Crepes and Triple Berry Sauce from Simple French Paleo by Sophie Van Tiggelen
1/2 cup cassava flour
1/4 cup tigernut flour
3 tablespoons coconut flour
1/4 teaspoon baking powder
pinch of fine sea salt
1 1/4 cups full fat coconut milk
1 cup water
1 tablespoon maple syrup
Combine the first eight ingredients in a large bowl and mix with a wink or an immersion blender to obtain a smooth batter. Let batter rest for 15 minutes.
Heat an 8-inch nonstick skillet over medium high heat. Add 1/3 cup batter and gently tilt the skillet to spread batter evenly. Batter should be sizzling slightly and forming small bubbles on the surface. Adjust the temperature if needed.
Cook until the bottom of the crepe is golden and the top looks dry, about three minutes.
carefully flip the crepe over with a wide spatula and cook for an additional one and a half minutes.
These can be frozen between sheets of parchment in an airtight container.
Triple Berry Sauce
1 cup fresh blueberries
1 cup fresh strawberries, chopped
1 cup fresh raspberries
1/4 cup water
1/2 tablespoon honey
Combine all ingredients in a saucepan and bring to a simmer over medium heat.
Cook, stirring occasionally, until fruit is tender and sauce has thickened a little about 20 minutes.
Serve warm or cold.
will keep in the refrigerator for up to 5 days
Paleo Sour Cream
1 can full fat coconut milk or coconut cream put in refrigerator overnight.
pinch of salt
If you are using coconut milk take it out of the fridge and turn the can upside down. Open the can and pour the water off. I save this in the freezer for other recipes. Put the cream into a bowl and whip it up with about 1 tablespoon of lemon juice and salt. Check the taste and add more lemon juice if needed.
I hope this has made your search for AIP breakfast ideas a little easier. Have a great week!
See also: recipes