Breaking up with breakfast

Sick of eggs eggs eggs for breaky? Me too. Sometimes we need something different yet still nutritious to start the day! The following pumpkin bread recipe I tried out and it’s low GI – I was full for hours! Clean mean and fresh from the garden.

Pumpkin paleo bread

NOTE: make this the night before – unless your a morning goddess who likes to get up at 4am 😮

Ingredients
3 cups grated raw pumpkin
4 whole organic eggs
1/2 tsp sea salt
1 pinch nutmeg
1/4 cup melted coconut oil
3/4 teaspoon baking soda + a tablespoon lemon juice
3 cups almond meal (I used hazelnut meal as it was in special)
1 tablespoon honey (optional )
Pepitas or pumpkin seeds to sprinkle on top

Method
Preheat your oven to 180 C
Combine the pumpkin, eggs, salt, nutmeg and oil into a bowl.
Add the almond/hazelnut meal and baking powder mixture and mix well.
Line a loaf tin with baking paper.

Spoon the mixture into the loaf tin and sprinkle the top with the pumpkin or pepita seeds.

The recipe said bake for 1.5 hours – i checked after 1.5 hours and it needed an extra half hour (so check at 1.5 and aim for 2hours).

Remove from the oven and allow to rest for a while (until cool) before removing from the tin. Otherwise it will break.

Serve with a spread in the mornings or have it plain and toast it under the grill.

Serves 16
(aka your family will devour it!)

Breaking up the breakfast routine – Bacon & Egg Paleo Muffins

A friend of mine asked me today if there was anything to break up the breakfast routine of oats oats oats first thing in the morning.

The following recipe I have found to be one of the easiest amongst my try’s over the last 6 months. And the good thing with these is that you can make them on the Sunday night for the whole working week! Healthy, paleo approved and oh so yummy!

They are filling, low GI, high in protein and best of all – you can put almost anything in them!

This is my usual:

Bacon & Egg Paleo Muffins – Breakfast of Champions 

Ingredients 
6 eggs (one for each muffin whole)
Bacon strips (I usually find using the rindless short cut bacon from your supermarket aisle is best – but again use whatever you can get your hands on).
1 cup/bunch of baby spinach leaves, finely chopped
Cupcake baking liners (6/12 depending on how many muffins your making)

Method
Preheat your oven to 180 Degrees Celsius and whip out the cupcake/muffin trays from your drawer. I usually find using a 6 muffin tray and cooking for the next 3 days of breakfast is best as you want them to stay fresh (12 muffin tray if you are cooking for your fam or hubby).

After placing the liners in the muffin trays, place one rasher of bacon into the inside of the liners, curving it around the inside, ready for the mixture to fill in the middle.

Crack the eggs into a bowl and mix the yolks and egg whites together. As if making an omelette. Add the baby spinach into the egg mixture – and whatever else you’d like to add. Sometimes I try it with tomato or capsicum.

Pour the egg mixture into the 6 muffin liners, making sure the rashers are holding the mixture in like a jacket.

Place into the oven and cook for 20 minutes, keeping an eye on them so that they are cooked all through – via the skewer/fork method.  After the time is up, take them out and that’s your breaky for the next couple of work weeks – heating them up at work or at home – whichever is most convenient. And that’s it!