Paleo Almond Pistachio Breakfast “Granola”

I must apologize for a short stretch of silence there!  You see, my little brother….(I call him my little brother, but let’s be honest here, he’s been bigger than me since oh, fifth grade? ;))…is moving to Virginia!  And he stopped here on his way through!!  He is still here, actually.  I just decided I could take a moment to blog, because he and Mr. Rodgers are very much engrossed in a game of NFL Blitz on Nintendo 64 right now.  Yeah.  Be jealous!!  Anywho, I haven’t abandoned you my friends, I have just been spending time with the fam.  It is the most important thing in the world to me, and I haven’t seen my side for a year!!  So I’m soaking up every minute!

But here I am!  I promise I’m still cooking!!  And here is a little treat for you!  I call it breakfast, but in all honesty….the few days after I made this, it was more like breakfast granola…then mid morning snack granola…then lunch granola…then mid afternoon granola…you get the picture.  😉  I.  LOVE.  GRANOLA!  But my options are limited since most granolas have sugar…or even if they are a healthy organic brand, they are mostly oatmeal.  Which I LOVE, but definitely react to.  Sad day!  Needless to say, I was stoked when I found this Abel Jame’s recipe for “Caveman Crunch.”  I tweaked it a bit, and whabam!!  Granola is back in my life!  I want it to be in your life too, so here you go:


Here’s what you need:

  • 1/2 C Raw Sunflower Seeds
  • 1/2 C Raw Pumpkin Seeds
  • 1 C Almond Flour
  • 1 C Unsweetened Coconut
  • 1 C Almonds
  • 1 C Pistachios (Shelled)
  • 2 Tbsp Cocoa Powder (Unsweetened)
  • Cinnamon to taste
  • 1/2 C Coconut Oil (melted)
  • 1/3-1/2 C Raw Honey (melted)
  • 1 tsp Vanilla
  • 1/2 C Raisins (THIS IS MY ADDITION!  I am okay with raisins, but some paleo people are not!  If you don’t want the added fruit sugar, then you can leave it out.)


And here’s how you do it:

  1. Preheat your oven to 325*
  2. If your almonds and pistachios are not slivered or chopped, then place them in  a food processor and pulse until a good, granola-like consistency.
  3. Mix all dry ingredients (minus the raisins) in a large bowl.
  4. In another bowl, combine the oil, honey, and vanilla.
  5. Line a large cookie sheet with foil.  Dump the wet ingredients over the dry and mix together till it is evenly coated.  Spread it out on your cookie sheet.  It should be in a nice thin layer.
  6. Bake in the oven until just starting to brown.  The original says 25 minutes, but mine never lasted that long.  You are cooking with honey, which burns VERY QUICKLY.  So check it often, and stir it at least once while cooking.  About 5-10 minutes before its done, sprinkle your raisins in.  Remove, let it cool, and serve however makes you happy!  I eat it in a bowl with unsweetened almond milk!  Would also be good on top of some Greek yogurt…whatever you can think up!



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Measure out your nuts!

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Put them in a food processor if they didn’t come slivered or chopped…

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And whiz until you get a good “granola” texture.

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Mix all your dry ingredients in a bowl minus the raisins.

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Stir together all your wet ingredients.

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Pour the wet stuff over the dry stuff and stir to coat.  Spread thinly over a foil line cookie sheet.

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Bake at 325* until just starting to brown, stirring at least once and keeping a sharp eye out for burning!  Add raisins a few minutes before it is done.

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Enjoy however you desire!!!


Breakfast Egg “Muffins”

Good morning!!

Okay, okay, you got me, it’s not morning!  But I tell you what…it WILL be a good morning when you make these!!

See what I did there?  😀


Anywho…these little fellows are super fun and cute!  And can even be made the night before to help your family get tasty protein on busy mornings!  That’s how I did it!  I came home from work at like midnight one Saturday night, and was amped up on the caffeine I had downed to get me through a 15 hour shift.  My husband had to be at the church before 7, and I know how stressful Sunday mornings can be for him.  On top of that, he has to resist the free pizza provided for the worship teams.  So I wanted to make sure he had a chance to get a good healthy breakfast in him to hold him over.  Cause let’s just be honest…who wants to wake up at 5 just to cook yourself breakfast?

I, for one, do not!

And so I decided to use my late night energy to make these for him.  They are my own version of Abel James’ “Pizza Muffins.”  I added some greens and beans because Mr. Rodgers is determined to get those with every meal.  And I also added a sauce for a “frosting” of sorts, and changed up the meat because I prefer sausage to pepperoni!  Are you ready for this recipe?!  Let’s do it!


Here’s what you need:


  • 6 Eggs
  • 4 tsp Coconut Oil, Melted
  • 2 Tbsp Grassfed Butter, Melted
  • 4 Tbsp Coconut Milk (Or Almond)
  • Salt and Pepper to taste
  • 2/3 C Almond Flour
  • 1/4 tsp Oregano
  • 1/4 tsp Basil
  • 1/4 tsp Garlic Powder
  • 1/2 tsp Baking Powder
  • 1/2 C Uncooked Italian Sausage (I used two home made meatballs from my freezer!)
  • 1/4-1/2 C Sundried Tomatoes (Depending on your tastes.  I don’t like them to be too overpowering!)
  • 1/4 C Onion, Diced
  • 1/3 Can Black Beans

PIZZA SAUCE “FROSTING” (Adapted from Budget Savvy Diva)

  • 1 (7 1/2 ounce) can tomato sauce
  • 1/8 cup water
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon dried basil leaves
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • Pinch of black pepper
  • 1/2 whole bay leaf



And here’s how you do it:

  1. Preheat your oven to 400*
  2. Heat a cast iron skillet over medium high heat.  Add in your sausage and cook until starting to brown.  I used two home made Italian meatballs I had frozen!  It worked so well!
  3. Add in onion and cook until translucent, stirring often.
  4. Add in beans, sundried tomatoes, and kale.  Cook and stir until kale is wilted and everything is warmed through.  Set aside to cool.
  5. Mix together eggs, coconut oil, butter, coconut milk, and salt.
  6. In a different bowl, mix together flour, spices, and baking powder.
  7. Combine your egg and flour mixture and mix until all is combined smoothly.
  8. Add your cooled meat mixture and fold in.
  9. Pour into a lined muffin pan and cook until done, about 15 minutes.
  10. While muffins are cooking, add all sauce ingredients into a small sauce pan over medium heat.  Bring to a boil and then reduce to a simmer, letting the flavors infuse until ready to “frost” on top of your eggy meat muffins!  ENJOY!


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High Protein Paleo Breakfast

Also known as the best dang omelet I’ve ever made (or eaten) in my life!!

Some of you may remember my recent story about the horrifying breakfasts I found Mr. Rodgers making because he was rushed and going for protein and health content…completely ignoring the TASTE factor.

This omelet is another result of my horror and determination…horror that I had allowed him to eat that stuff that he was creating, and determination to give him his taste back!!


And boy!  Did I ever nail it with this one!!  Sorry, I don’t usually brag, I promise I’m not arrogant…just really excited, yay!  Just so you know…all of this is coming from a person that traditionally doesn’t like omelets!  So without further ado…


Here’s what you need:

  • 2 Tbsp Grassfed Butter (Kerrygold)
  • 3 Eggs
  • 1/4 C Onion, Diced
  • 1 Clove Garlic, Minced
  • 2 Italian Sausage Patties, Diced (Check out my homemade recipe!)
  • About 1/3 Small Can of Tomato Sauce
  • Squeeze of Basil Paste (or use fresh if you have it)
  • 1/3 can Black Beans
  • Salt and Pepper
  • Avocado (For garnish)


And here’s how you do it:

  1. Crack eggs into a bowl and whisk.
  2. Melt half the butter in a pan over medium heat.  Add in onion and sauté until transparent.  Add garlic, stir, and sauté an additional 30 seconds or so.
  3. Add sausage patties, black beans, tomato sauce, and basil and stir, cooking for 2 minutes or so, until everything is heated through and the flavors can infuse a bit.  Put in a bowl and set aside.
  4. Melt the rest of the butter in your pan over medium heat.  Crack eggs into a bowl and whisk together, then dump in heated pan.
  5. Cook until starting to solidify most of the way in.
  6. Spoon as much filling as you can fit on one half of the egg “disk,” then fold the empty side over to make a little pocket!
  7. Carefully slide out of the pan onto your plate and garnish with sliced avocado.  Eat and be amazed!!  So much protein in one breakfast…AND so much flavor!!  BOOM BABY!!

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A Better Breakfast for Mr. Rodgers

There is a little bit of a story behind this one…as you can probably tell from the title, haha. “A Better Breakfast for Mr. Rodgers.”

Once upon a time, in a land not so far away…there was a princess who loved her sleep.  So even though her prince was trying desperately to eat healthy, she would let him take care of his own breakfasts so she could stay in bed an additional half hour or so.  Then one day she had to be up at the same time as him, and was horrified when she witnessed his rushed morning ritual.  (He has tried to convince me that it was worse than normal this day…but just the fact that he was willing to do this…agh!!)  See, the prince, after a long break from legumes, had recently decided to add beans back into his diet.  So quickly he scrambled some eggs, opened a can of black beans and dumped them on top (unrinsed,) then exclaimed “I need something green.”  Hurriedly he grabbed a Tupperware of salad from the day before picked out a couple of the onions, tossed it in a blender with some water, pulsed it a few times, poured it in a glass and chugged it.  While eating his goopy egg/bean mess.

Horrified.  The only word to describe my feelings on this occurrence.  So since then, I have been trying to get up at least more often to make “a better breakfast for Mr. Rodgers.”  Just because he is eating healthy doesn’t mean he has to eat “gross-ly.”  I am determined to bring flavor back into his breakfasts.  So I thought I would share my efforts with you!  Here is my first, which he thoroughly enjoyed and was quite easy I must add!


Here’s what you need:

  • 3 Eggs
  • 1/2 Avocado, sliced
  • 1/2 Lg Tomato, sliced
  • 1/4 C Onion, diced
  • 2 Cloves Garlic, Minced
  • 1/3 C Black Beans, rinsed!
  • Salt and Pepper
  • 1 Tsp Cilantro paste
  • Grassfed Butter for pans.

And here’s how yo udo it:

  1. Start by sautéing your onion until it is beginning to become transparent.  Add the garlic and stir, cooking for about another minute.  Add some salt, pepper, beans, and cilantro paste and stir to combine, cooking another minute or so.  Set aside.
  2. Crack eggs into a bowl and whisk.  Pour into greased pan and cook until the edges are hardened and there is barely any runniness left.
  3. Cover one half of the egg “disc” with the stuffing and fold over.  Keep on heat for just another minute to get everything warmed through, then carefully slide out of pan onto a plate.
  4. Top with avocado and tomato slices.  Eat.  Enjoy.  No more blended salad!  (Don’t get me wrong, I love green smoothies, but that’s a little…much.)


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Breakfast in bed!  Perfection!!  What is your favorite omelet stuffing?!



Bacon Bit Egg Bites!

I’ve posted some egg bite recipes before.  I love them because you can whip out a dozen when you have a few minutes to spare, and you have healthy breakfasts for the rest of the week!  Ones with protein to keep your body happy!  Because I love the idea so much, I decided it was far time to create a new adaptation to keep it exciting!  So here is my  new flavor!!  Bacon Egg Bites!

Here’s what you need:

  • 4 Eggs
  • 1-2 Tbsp Unsweetened Almond Milk (Or Greek Yogurt.  Almond Milk makes it more light and airy, yogurt is fluffy but more dense if that makes sense.)
  • 2 Tbsp Cooked Turkey bacon, crumbled
  • 1 Tbsp Red Onion, Minced
  • 1 Tbsp Chives
  • Salt and Pepper
  • Butter for pan


And here’s how you do it:

  1. Preheat oven to 350 degrees.
  2. Crack all the eggs into a bowl.  Add the other ingredients and whisk together until combined and fluffy.
  3. Grease the bottom a mini muffin tin with your butter.
  4. Fill all the cups 3/4 full with the egg mixture.
  5. Slide into your heated oven and cook until starting to brown, and the middles are solid.  This should take between 20 and 30 minutes!!


Yay healthy easy breakfast!!  Enjoy guys!!


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Gluten Free Coconut Pancakes With Raspberry Reduction

Yaaaaaaay finally I can have pancakes again without feeling guilty!!  Happy me!!  And happy Mr. Rodgers!!  He went to work on a Saturday morning, and I surprised him with brunch when he got back.  It was so much fun…and so tasty….and so healthy!!  Win win win!  Let me fill you in on this tasty treat!

This is another beauty adapted from Abel James’ “Fat Burning Man” plan.  🙂  I just adapted it a tiny bit to get it to the consistency I wanted…and a bit of cinnamon for some flavor boost.

So, here’s what you need:

  • 6 Eggs
  • 8 Tbsp Coconut Flour
  • 8-10 Tbsp Coconut Milk , or however much to get the thickness you desire
  • 3 tsp raw honey, melted
  • 1/2 tsp Sea Salt
  • 1/8 tsp Cinnamon
  • Coconut Oil For Pan
  • 12 oz Frozen Red Raspberries
  • 1/2 C Water
  • 1 Tbsp Honey

And here’s how you do it!

  1. Start your reduction first:  Place raspberries in a sauce pan with water and bring to a boil.  Add honey and simmer until pancakes are ready.
  2. Put the eggs, coconut flour, coconut milk, 3 tsp honey, salt, and cinnamon in a bowl and whisk together till smooth.  If needed, adjust amount of coconut milk.  I started with 6 Tbsp coconut milk and felt it was way too thick, and added coconut milk a couple Tbsp at a time until I got a consistency that wouldn’t have left me with 2 inch thick pancakes haha.
  3. Heat a pan or griddle on medium heat (at the highest).  Grease with coconut oil, and make sure the oil does not brown.
  4. Spoon batter into the pan and cook 2-3 minutes per side.  Keep a close eye on them because they don’t cook like normal pancakes, and they brown fast!!
  5. Top with raspberry reduction and enjoy!!  Yummy!!!



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Start your reduction.  Place raspberries and water in a pot and bring to a boil.  Add honey, reduce to a simmer, and let it bubble until your pancakes are ready.

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Mix together pancake ingredients.

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Adjust until the correct consistency.

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Heat a pan or griddle over medium heat, and coat with coconut oil.  Spoon batter into pan and cook 2-3 minutes per side.

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Top with raspberry reduction and DEVOUR the yumminess!

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See our little brunch?!  Coconut flour pancakes with raspberry reduction…home made breakfast sausage, scrambled eggs, and fresh made carrot apple juice!!  So much fun!