Where the heck does the time go? I thought it had been a couple of weeks since I last posted but it’s been 4 weeks today! Day 12 of Whole30 (round 3ish) and I realize this is the way to eat for a lifetime. It’s a delicious way of eating that heals your body from the inside but Whole 30 breakfasts are a challenge for me.
If you aren’t familiar with the Whole30, it’s not a weight loss diet, it’s a simplified elimination diet that helps you pinpoint what your body needs while also decreasing systemic inflammation, the culprit responsible for increased risk of cancer, heart disease and Type 2 diabetes. Weight (and/or inch) loss is a positive side effect for many, but it’s not the main goal. I highly recommend the book It Starts with Food by Melissa and Dallas Hartwig, if you’re a curious cat like me and want to know more.
I have unlimited ideas for dinners and pretty much eat some variation of a salad or leftovers every day for lunch, so those two meals are easy peasy. But breakfast? That’s a whole different story. On Whole30 forums and facebook groups, many people say to think of it as Meal #1 instead of breakfast, but I still like to have the first meal include more breakfast-y foods. I really can’t get excited about salmon cakes or a burger for breakfast.
For our Whole30 breakfasts, we have come up with a few favorites and I rotate those out. I figure that morning rush benefits from routine and routine means we have a lot of the same. We do try and really switch things up for dinner, rarely repeating a menu, sometimes for months. Here are our go-to’s (many of these are mine, but I haven’t been great about photos or posting them so some of these are from other bloggers):
- “Clean Out the Fridge” Fritatta – The title of this post and recipe are different, but the technique is the same. Just use whatever leftover veggies you have (and cheese, if you desire, but can leave out entirely) and any meat as well. Frittata is all about technique over ingredients.
- Breakfast Hash (Eggless option) – Michelle from Paleo Running Mama created a hash very similar to mine, so rather than recreating the wheel, use hers as a starting point. I just leave off the eggs because I usually make this on a day that I’m tired of eggs. Feel free to mix it up with other veggies, too, like zucchini or butternut squash, but definitely use sausage or some other kind of meat for good protein, particularly if you are not eating eggs.
- Sweet Potato Hashbrowns (Eggless option)- No recipe for this, just shred a few sweet potatoes (about one per person) and sprinkle with salt. Heat ghee or other Whole30 compliant fat in a skillet over medium high heat and make mounds of shredded sweet potato (a good handful) with 2-3 inches between the mounds. Using a metal spatula, press down the whole mound to really compact the sweet potatoes and force the underside to brown. Carefully flip and brown the other side. Top with eggs, sausage, leftover shredded chicken, taco meat, etc. Garnish with any combination of: chopped tomato, cucumber, avocado, cilantro, bacon, ranch, hot sauce.
- Prosciutto wrapped Egg Cups – Wrap anything in prosciutto and it’s suddenly BOMB! These mini frittatas wrapped with prosciutto, however, just take it to another level. You can use the same idea if you don’t want to whisk eggs and would rather your egg yolk be intact. Just fill with cooked veggies and a raw egg to attain a poached/fried egg look and texture instead.
- Twice Baked Breakfast Potatoes (Eggless option) – I just don’t like baked sweet potatoes; it’s something about the texture I guess. But this same idea with a russet or Yukon Gold and I’m in! Tired of eggs? Use sausage, sauteed veggies and avocado then top liberally with Whole30 ranch!
- Eggs Salsa Macha – My hubs will eat this almost every day. It is so stinkin’ good. If I don’t have sauteed garlic kale hanging around my fridge, I will use raw baby spinach instead. You can of course use any greens or you could top the sweet potato hashbrowns above. See full recipe below. I have to give credit to Beth at Tasty Yummies (I use her recipes so much…go subscribe to her blog, too! You will love it!) It’s great on the hash above, too! Serve with Sweet and Salty Cinnamon Plantains for a spectacular brunch!
- ½ cup raw almond
- 2 T pepitas (pumpkin seeds)
- 2 T sunflower seeds
- 2 T sesame seeds
- 6 cloves garlic
- 1 3.4 cup extra virgin olive oil
- 2 oz dried Ancho chiles (Pasilla or Guajillo will work, too), stemmed seeds removed, torn into pieces.
- 1 tbsp dried oregano
- 1 generous tsp sea salt
- 4 tbsp apple cider vinegar
- ghee or bacon fat
- 1-2 eggs
- 1 cup Sauteed Kale or two big handfuls of raw baby spinach
- Sliced avocado
- Lime Juice
- Sea salt
- In a medium saucepan, heat the nuts, seeds, garlic and oil until small bubbles appear around edges. You don't want it to boil, just simmer, until the garlic turns golden and you can smell the toasty aroma of the nuts.
- Transfer to a blender or food processor and add the dried chile pieces, oregano, salt and vinegar.
- Blend until mostly smooth.
- Melt fat in a medium to large nonstick skillet and warm sauteed greens or wilt spinach. Add a big tablespoon or two of Salsa Macha. Stir it into the greens. Make enough wells in the mixture to accomodate the eggs you are using (1-2 per person) and break an egg into each well. Cover and let cook until yolk is done the way you and your dining companions like them.
- Turn onto a plate with sliced avocado alongside. Sprinkle with lime juice and sea salt to finish.
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