Recipe: How to Avoid Eggs for Breakfast

When you’re eating Paleo – and especially when you’re following Whole 30 – it is incredibly difficult to avoid eggs for breakfast.  I have had eggs for breakfast every day for the past few weeks. This morning, I woke up and could. Not. Do. It. Again.  I’m sorry egg muffins and scrambles and hashes and boats, but I want nothing to do with you today.  The very sight of you puts me off my appetite.  And I’m hungry.

A quick search of my favorite Paleo blogs proved one thing: it would be virtually impossible for me to accomplish this task and remain Whole 30 compliant.  Enjoying pancakes and waffles and muffins while on the Whole 30 is like “having sex with your pants on”.  For a minute, I thought I would need to have a steak for breakfast (which probably wouldn’t be so bad).  Then, I stumbled upon Nutmeal and Berries.  I cringed slightly at the sight of eggs in the recipe, but got over it when I realized how gloriously hidden they would be when it came time to dish up.  Ladies and gentlemen, breakfast is served.

Nutmeal

Ingredients

1/8 c. raw walnuts

1/8 c. raw almonds

1/2 tsp. ground cinnamon

1/8 tsp. ground ginger

1 Tbsp. almond butter

1/2 banana, mashed

2 eggs

1/8 c. unsweetened coconut milk

1 handful fresh berries

Method:

1) Put almonds, walnuts and spices into a food processor or blender and pulse until a coarse grain forms.  Set aside.

2) Whisk together eggs and milk until a loose custard forms.

3) In a separate bowl, blend banana and almond butter until well-mixed.  Add to custard and mix thoroughly.  Stir in nut mixture.

4) In a saucepan, heat the mixture over medium heat until nutmeat reaches your preferred consistency, stirring often.  This took about 5 minutes for me.

5) Serve with berries and additional almond milk (if you’d like).

Total Time: 10 minutes

Serves: 1 big bowl of Nutmeal

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