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I was never a big fan of eggs until I started eating Paleo. But because of their affordability, and versatility, I eat them almost every day. Here are 10 of my favorite recipes:

1. Paleo Egg Muffins


2. Sweet Potatoes and Eggs 


3. Paleo Sausage Egg McMuffin


4. Baked egg and avocado


5. Baked eggs in ham cup


6. Asparagus, egg and bacon salad

asparagus egg and bacon salad-2

7. Baked eggs and chorizo


8. Baked eggs ratatouille

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9. Paleo banana and egg pancakes


10. Tomato, basil and prosciutto omelette








It’s probably more delicious than the non-paleo stuff, and perfect for a guilt-free breakfast when topped with fresh nuts and berries, or alongside a paleo/gluten-free dessert. I even put the stuff in my coffee (a paleo approach to cafe con panna).

What to do:

Step 1: Take a “full fat” can of Organic Coconut Milk and place it in the fridge for some time or best over night.


Step 2: Make sure that you scoop out all the thickened coconut cream, and that the water is left over. Don’t discard the water, use it to drink or in a shake.


Step 3: After scooping it out, add a little cinnamon and vanilla, and whip it in a mixing bowl until it begins to thicken. Option to add a paleo sweetener such as Stevia, raw honey or maple syrup.


Step 4: Enjoy every bite, anyway you like!

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I went for brunch today at Maxwell’s Bistro on Elgin Street. They serve brunch seven days a week; until 11am Monday through Friday, which is great for late sleepers. I ordered the eggs Benedict with smoked salmon (they also offer ham and/or spinach). I kindly asked the server to remove the bun and to serve the dish with a side salad, rather than potatoes.  Restaurants are generally accommodating when you have special requests, and I found Maxwell’s to be particularly so! I will be back for more paleo and gluten-free goodness.




  • 3 Eggs
  • Onion, 1/2 cup
  • Green Pepper, 1/4 cup
  • Mushrooms, 1 white and 2 shiitake
  • Cherry tomatoes, 2-3
  • Baby Spinach, handful
  • Tarragon, teaspoon
  • Cayenne, 1/2 teaspoon
  • Salt and Pepper, to taste
  • Extra Virgin Olive Oil, tablespoon
  • Dash hot chile sauce (optional)


Chop the onions into small pieces while the skillet heats up over medium. Heat the olive oil and toss in the onion, tarragon, cayenne, salt and pepper. Chop the mushrooms and green pepper, add them to the skillet. Lastly, slice the cherry tomatos in half and add them with the baby spinach. Toss the skillet and cook for about one to two minutes longer. Dump the veggies into a small bowl, return the skillet to the heat.


Break 3 eggs into a bowl, mix in hot sauce, salt and pepper, whisk the eggs. Add a dash more olive oil to the pan and add the eggs. Allow the egg mixture to solidify, while going over the edges with a spatula to keep from sticking. Add the cooked veggies back into the skillet in the centre of the egg mixture. Once the whites are no longer runny, loosen one half of the omelette and flip it over. Remove from heat and garnish with sliced fresh fuit, avocado or salsa.