Breakfast Risotto

Serves: 4 servings
Preparation + Cooking time: 25 minuets
Meal Type: / Low Carb High Fat
Source: www.epicurious.com

Ingredients:

• 4 tablespoons (1/2 stick) butter, divided
• 4 hot Italian sausages, casings removed
• 1 small onion, chopped (about 1 cup)
• 2 small bay leaves
• 1 cup organic brown rice
• 1/2 cup dry white wine
• 3 cups (or more) low-salt chicken broth
• Pinch of saffron threads
• 1/3 cup freshly grated Parmesan cheese plus additional for serving
• 1/3 cup chopped fresh Italian parsley

Instructions:

• Melt 2 tablespoons butter in large saucepan over medium-high heat. Add sausages; break up with fork. Add next 2 ingredients. Sauté until onion is translucent, about 4 minutes. Stir in rice. Add wine; boil until liquid evaporates, 1 minute. Add 3 cups broth and saffron; bring to boil. Reduce heat to medium-low;

Breakfast Polenta with Chorizo and Queso Fresco

Serves: 4 servings
Preparation + Cooking time: 25 minuets
Meal Type: / Low Carb High Fat
Source: www.epicurious.com

Ingredients:

• 1 1/3 cups crumbled queso fresco or feta cheese (about 6 ounces)
• 1/2 cup chopped fresh cilantro
• 3 1/4 cups water
• 1 cup polenta (coarse yellow cornmeal) or regular cornmeal
• 1 1-pound bag frozen yellow corn kernels, thawed
• 1 pound fresh link chorizo sausage, casings removed
• 1 pound cherry tomatoes (about 3 1/2 cups)

Instructions:

  • Preheat oven to 425°F. Toss cheese and cilantro in small bowl. Mix 3 1/4 cups water, polenta, and corn kernels in 13x9x2-inch glass baking dish. Sprinkle generously with salt and pepper and stir to blend well. Bake until water is absorbed and polenta is tender, stirring once, about 25 minutes.
  • Meanwhile, sauté chorizo in heavy large skillet over medium-high heat until browned, breaking into small pieces with side of wooden spoon, about 6 minutes. Add cherry tomatoes to skillet. Cover, reduce heat to medium, and simmer until tomatoes soften, about 6 minutes. Uncover; crush some tomatoes with fork. Simmer until tomatoes release juices and sauce thickens slightly, about 10 minutes. Spoon polenta onto plates. Top with chorizo mixture, then cheese mixture.

Herb & Onion Frittata

Serves: 1 servings
Preparation + Cooking time:20 minutes
Meal Type: / Low Carb High Fat
Source: www.eatingwell.com

Ingredients:

• 1 cup diced onion
• 1/4 cup plus 1 tablespoon water, divided
• 1 teaspoon extra-virgin olive oil
• 1/2 cup liquid egg substitute, such as Egg Beaters
• 2 teaspoons chopped fresh herbs, or 1/2 teaspoon dried
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• 2 tablespoons farmer’s cheese

Instructions:

• Bring onion and 1/4 cup water to a boil in a small nonstick skillet over medium-high heat. Cover and cook until the onion is slightly softened, about 2 minutes. Uncover and continue cooking until the water has evaporated, 1 to 2 minutes. Drizzle in oil and stir until coated. Continue cooking, stirring often, until the onion is beginning to brown, 1 to 2 minutes more.
• Pour in egg substitute, reduce heat to medium-low and continue cooking, stirring constantly with a heatproof rubber spatula, until the egg is starting to set, about 20 seconds. Continue cooking, lifting the edges so the uncooked egg will flow underneath, until mostly set, about 30 seconds more.
• Reduce heat to low. Sprinkle herbs, salt and pepper over the frittata. Spoon cheese on top. Lift up an edge of the frittata and drizzle the remaining 1 tablespoon water under it. Cover and cook until the egg is completely set and the cheese is hot, about 2 minutes. Slide the frittata out of the pan using the spatula and serve.

Egg Mushroom Kale Skillet

Serves: 2 – 4 servings
Preparation + Cooking time: 15 minutes
Meal Type: / Low Carb High Fat
Source: www.mushroominfo.com

Ingredients:

• 1 tbs olive oil
• 2 cups sliced mushroom
• ½ medium onion
• 2 cloves garlic, diced
• 1 red pepper, deseeded and sliced
• 2 cups chopped fresh kale
• 3 eggs
• salt and pepper, to taste

Instructions:

• Preheat oven to 375º F.
• Drizzle olive oil into skillet over medium heat on the stove. Add in mushrooms, onion, and garlic and sauté until slightly tender, about 3 minutes.
• Add in red pepper and kale and sauté another 3 minutes.
• Depress three areas within the ingredients with the back of a wooden spoon and crack an egg into each of the depressions.
• Place in the preheated oven and cook until the egg has reached your preferred amount of doneness, 3-5 minutes. Add salt and pepper, to taste.

Mushroom Breakfast Burritos

Serves: 4 servings
Preparation + Cooking time: 40 minutes
Meal Type: / Low Carb High Fat
Source: www.mushroominfo.com

Ingredients:

• 20 medium cremini mushroom, cleaned and stems removed
• 1 tbs olive oil
• 3 tbs minced yellow onion
• 2 tbs taco seasoning
• 3 ounce spinach
• 5 eggs
• 1 tbs butter
• Queso fresco
• 4 burrito sized
• favoritesalsa

Instructions:

• Place the mushroom into a food processor and finely chop
• Heat the olive oil in medium sized fryimg fan over a medium heat . add onion , stir and cook untilsoft , about 3 minutes
• Add the mushroom , and cook for 5 minutes over medium low heat
• Stir the taco seasoning , then add the spinach. Cook until lightly wilted, about 1 minutes
• Place the mixture into a bowl and set aside.
• Wipe out the fryingfan .
• Whisk the eggs in a small bowl
• Heat 1 tbs of butter in the frying fan that you used for cooking the mushroom.
• Add the eggs , and cook until it soft set
• Heat the tortillas.
• Place a tortilla on a plate, add some of the mushroom mixture , the eggs and sprinkle of queso fresco
• Wrap up burrito style

Gluten Free Banana Pancakes

Serves: 2 servings
Preparation + Cooking time: 40 minutes
Meal Type: paleo / Low Carb High Fat
Source:

Ingredients:

• 4 ripe bananas, mashed
• 4 tbsp almond butter
• 2 eggs
• Butter, ghee or coconut oil for cooking

Instructions:

• Combine the mashed bananas in a bowl with the eggs and mix well. Add the almond butter and combine well.

• Put a pan over a medium heat and melt in some butter or coconut oil. When hot, pour in a ladle- ful of the banana and almond butter mixture and cook until brown on each side. Repeat for all the batter, reserving the prepared pancakes in a 200 F oven so they stay hot. Serve this with fresh berries.

Strawberry Applesauce Omelet

Serves: 2 servings
Preparation + Cooking time: 20 minutes
Meal Type: paleo / Low Carb High Fat
Source: paleomagonline.com

Ingredients:

 3 large eggs
 2 TBSP unsweetened applesauce
 2-3 fresh, organic strawberries, chopped
 Dash cinnamon
 Dash vanilla

Instructions:

  • While heating up a skillet, beat together eggs, cinnamon and vanilla in a bowl.
  • Pour egg mixture into skillet. Cook until mostly set, then flip.
  • Spread the applesauce and strawberries over half the omelet.
  • Fold in half and slide onto a plate. Enjoy!

Breakfast Sausage

Serves: 2 servings
Preparation + Cooking time: 20 minutes
Meal Type: paleo / Low Carb High Fat
Source: paleomagonline.com

Ingredients:

 1lb grass-fed/finished ground beef
 2 tsp dried parsley
 1 tsp marjoram
 1 tsp granulated onion
 1 tsp paprika
 1 tsp fennel seeds
 1/2 tsp sage
 1/2 tsp sea salt
 1/4 tsp turmeric
 Freshly ground pepper
 1 tsp coconut oil

Instructions:

  • Heat oil in pan over medium heat.
  • In a small bowl, mix all ingredients; form into approximately 3-inch patties.
  • Cook over medium heat for 2-3 minutes; flip and cook for another 3 minutes.

Bay Shrimp and Veggie

Serves: 2 servings
Preparation + Cooking time: 20 minutes
Meal Type: paleo / Low Carb High Fat
Source: paleomagonline.com

Ingredients: (salad)

 2 cups wild bay shrimp, rinsed & drained (from US Wellness Meats)
 1 cup diced cucumber
 1 cup diced celery
 1 cup diced radishes
 1 cup diced roma tomatoes
 1 cup sliced black olives
 1/2 cup finely chopped red onion
 1/4 tsp granulated garlic
 Freshly ground pepper to taste

Ingredients (Dressing)

 4 TBSP olive oil
 4 TBSP apple cider vinegar
 1 small shallot, finely chopped
 1 tsp dijon mustard
 1 tsp italian seasoning
 1 tsp granulated onion
 1/2 tsp sea salt
 Freshly ground pepper

Instructions:

• In a large bowl, gently combine all salad ingredients. Set aside.
• In a jar with a tight-fitting lid, combine all dressing ingredients. Shake well. Drizzle over salad, toss to combine. Serve immediately or refrigerate until ready to serve.

Cherry Tomato Salad

Serves: 2 servings
Preparation + Cooking time: 20 minutes
Meal Type: paleo / Low Carb High Fat
Source: paleomagonline.com

Ingredients: (dressing)

 2 TBSP red wine vinegar
 1 TBSP olive oil
 1/2 tsp coarse sea salt
 1/8 tsp ground pepper

Ingredients (Salad)
 2 pints, halved cherry or grape tomatoes
 1/4 cup finely chopped red onion
 2 TBSP finely chopped fresh parsley

Instructions:

  • Whisk together dressing ingredients and set aside.
  • Toss to combine all ingredients.