Paleo Pumpkin French Toast with Blueberry Compote - GF/DF/Paleo

If you want something delicious to wake up to on Christmas morning, look no further! Prep everything the night before, pop it in the oven in the morning, and breakfast is ready! I make this using my Paleo Blender Bread, but you can substitute the bread for your favorite store-bought bread or homemade sourdough loaf.

Ingredients:

- 1 loaf Paleo bread, or your favorite store-bought bread
- 8 eggs
- 1 can pumpkin purée
- 1 cup almond milk
- 2/3 cup maple syrup
- 2 tsp. vanilla
- 1.5 tsp. cinnamon
- 1/4 tsp. salt
Compote:
- 2 tbsp. ghee
- 1 cup blueberries
- 1 tsp. arrowroot powder
- 1 tsp. lemon juice
- 1/2 tsp. cinnamon
- pinch salt
- 2 tbsp. maple syrup

Directions:

The night before:
1. Grease a 9x13 baking dish and arrange bread slices on the bottom.
2. In a large bowl, whisk together eggs, pumpkin purée, almond milk, maple syrup, vanilla, cinnamon, and salt.
3. Pour mixture over the bread and flip each slice so that they get well-coated.
4. Cover and refrigerate overnight.

In the morning:
1. Preheat oven to 375F.
2. Remove cover and bake French toast for 30-35 minutes.
3. Meanwhile, make the compote.***
4. Add ghee to a saucepan and melt.
5. Toss berries with arrowroot powder in a small bowl and then add to the saucepan.
6. Add lemon juice, cinnamon, salt, and maple syrup, and stir.
7. Cover and cook on low, stirring regularly, for about 10 minutes, until it’s a thick sauce.
8. Serve warm over French toast.
*** you can make the compote ahead of time, refrigerate, and reheat, if desired.

Whole30 Shakshuka

Can we all admit that it’s so fun to say the word “shakshuka”? You know what’s just as fun? Eating it! In this recipe you can take a smart-cut by using a jar of Whole30-compatible pasta sauce, instead of making the sauce from scratch. You can also just use a can of diced tomatoes and then season it more heavily. Like a frittata, it’s hard to mess up shakshuka. Either that, or I’m just so hungry in the morning I am not too picky.

Ingredients:

• EVOO

• 1 small yellow onion, diced

• 1 red pepper, diced

• 1 tsp minced garlic

• 1 jar Whole30-compatible pasta sauce

• 6-10 eggs (however many you can squeeze in your skillet)

• Salt to taste

• Pepper to taste

• Paprika to taste

• Cumin to taste

• Parsley to taste

Directions:

1. Warm a cast iron skillet on medium heat.

2. Add a tsp. or two of EVOO to the skillet and warm.

3. Saute the diced onion until tender, about 3 minutes.

4. Add the red pepper and saute, about 3 minutes.

5. Add the minced garlic and saute until fragrant, about 1-2 minutes.

6. Pour in the jar of pasta sauce and bring to a boil.

7. Reduce heat to low and simmer the sauce until thickened.

8. Meanwhile preheat the oven to 350F.

9. Once the sauce is thickened and the oven is ready, make indentations in the sauce and crack an egg into each “well”.

10. Sprinkle each egg with salt, pepper, paprika, cumin, and parsley.

11. Place the cast iron skillet on the center rack of your oven, and bake for 10-15 minutes. 10 minutes will give you over easy eggs with runny yolks, and 15 will make the eggs over hard.

12. Serve, enjoy, and say the word “shakshuka” a bunch of times, because it’s just so much fun!

Paleo Pumpkin Loaf

I love fall! The crisp air, bonfires with friends, and, of course, pumpkin spice treats! While I love me some “sweata weatha” (Google that for a good laugh), I also love not having a million dishes to do after baking a fall treat. So, since I’m an #enneagram 1, I found a solution to my problem: Say hello to my blender paleo pumpkin loaf! So easy to make. So tasty. And just a few dishes to clean!

Ingredients:

• 3/4 cup pumpkin purée

• 3 eggs

• 2 tbsp almond milk

• 2 tbsp creamy cashew butter

• 1/3 cup maple syrup

• 1 tsp vanilla extract

• 1 2/3 cup almond flour

• 1 tbsp coconut flour

• 1 tbsp tapioca starch

• 1 tsp baking soda

• 1 tbsp pumpkin pie spice

• 1/2 tsp cinnamon

• 1 pinch salt

.

Directions:

1. Preheat oven to 350 F.

2. Put all ingredients into a standard-sized loaf pan. Seriously. Just dump it all in.

3. Using an immersion blender, slowly blend all ingredients in the pan. You might need to dirty a spoon and stir it a little to get the liquid and dry ingredients to incorporate.

4. If you don’t have an immersion blender, OR you want to make a double batch without measuring twice, you can throw everything into a blender or food processor and then transfer to the loaf pan(s). . . You’ll have more dishes to do, but it’ll accomplish the same goal.

5. Bake the loaf at 350 F for 50 minutes, or until a toothpick comes out clean.

6. Let cool on a wire rack for 10 minutes.

7. Using a knife or small metal spatula, loosen the loaf from the sides of the pan (and under, if your spatula can fit).

8. Place the pan upside down on the wire rack to remove the loaf.

9. Slice and serve warm, and save any leftovers in the fridge for up to a week.

Whole30 Copy Cat CPK BBQ Chicken (Pizza) Spaghetti Squash Bake

Ok, I admit the title is a little confusing, (feel free to send me your ideas LOL) but hear me out . . . Prior to changing my diet and lifestyle with the Whole30, I used to LOVE the BBQ Chicken Pizza at California Pizza Kitchen (CPK). While I am all about treating myself to my favorite foods, if and when I feel they’re worth it, I wanted to come up with a healthier, gluten-free and dairy-free recipe that would satisfy. This spaghetti squash bake checks all those boxes, it’s perfect for utilizing leftovers, AND can be doubled or tripled for batch cooking. Winner, winner, CPK chicken dinner!

Ingredients:

• 1 large or 2 small spaghetti squash

• 1 tbsp. olive oil

• 1 small red onion, finely diced

• 3-4 cups cooked, shredded chicken (I used leftovers from Whole roasted chickens I made earlier in the week)

• 1/2 tsp sea salt

• 2 tbsp nutritional yeast

• 1 cup mayo

• 1 cup bbq sauce (I love the Smoky BBQ Sauce from The New Primal)

• 1/4 cup chopped cilantro, plus some to garnish

• 1 tbsp lemon juice

• 2 tbsp tapioca starch

• 5 eggs

Directions:

1. Preheat oven to 400F and line a baking sheet with parchment paper.

2. Cut spaghetti squash in half lengthwise, and scoop out and discard the seeds.

3. Drizzle spaghetti squash flesh with olive oil and sprinkle with salt and pepper. Then place them flesh-side down on the parchment paper.

4. Bake squash for 30-35 minutes.

5. Grease a 9x13 baking dish with olive oil.

6. Once the squash have cooked, use a fork to scrape out the spaghetti flesh, and then add to the baking dish. Lower the oven temp to 350F.

7. Add the chicken, diced red onion, salt, nutritional yeast, mayo, BBQ sauce, cilantro, lemon juice, and tapioca starch into the baking dish and stir well.

8. Whisk the 5 eggs and then add them to the baking dish. Stir well, being sure the egg gets evenly distributed, and you don’t see big pockets of it.

9. Bake the dish uncovered for 1 hour at 350F. Let it stand for 5-10 minutes before devouring.

Notes:

• This recipe warms up like a dream, making it perfect for part of your meal prep! Try it for breakfast when you’re tired of eating eggs on your Whole30.

• I used The New Primal Smoky BBQ sauce, but any sauce will do. If you want to save 15% on your order at The New Primal, you can use my affiliate link and code “COACHKELLY” at checkout.

• I highly suggest drizzling some BBQ sauce on top of your slice before serving. I didn’t think about it until after I took some of the pictures of the bake, but it definitely gives a flavor punch.

Whole30 Stuffed Acorn Squash

Whole30 Stuffed Acorn Squash

Want to be fancy but still keep it simple (ME!)? Here’s a recipe that’s great for entertaining this holiday season, requires only 6 ingredients, and can be cooked in under 45 minutes!

I’ve used this recipe as a main dish at my holiday gatherings and received lots of compliments. I always make more than I need so that I have leftovers, because it reheats well and is great for breakfast! If you’re tired of eggs on your Whole30 you could totally make these to fight food fatigue, too.  No need for a side dish, since this has squash and sausage, but if you want more variety on your plate you could roast some veggies on a separate baking sheet in the oven, or throw together a salad.

Ingredients:
- 2 acorn squash, halved, and seeds removed
- EVOO
- Salt and pepper to taste
- 1 lb. #whole30 compatible ground breakfast sausage
- 1 yellow onion, diced
- 2 apples, chopped
- Ground cinnamon to taste
- Ground sage to taste

Directions:
1. Preheat your oven to 400F and line a baking sheet with parchment paper.
2. Cut your squash in half and remove the seeds.
3. Drizzle with EVOO and season with salt and pepper to taste.
4. Place your squash on the parchment paper so that the flesh side is down.
5. Bake at 400F for 25-30 minutes.
6. Meanwhile, warm a skillet on the stove on medium heat.
7. Begin browning your ground breakfast sausage in the skillet.
8. While the sausage is cooking, dice your onion and two apples, keeping them in two separate piles on your cutting board.
9. When your sausage is almost completely browned (but still has a little pink left), scoot it to one side of your skillet. Soak up or pour off the excess grease, leaving a little for sautéing.
10. Add your diced onion to the skillet and sauté it for 3-5 min.
11. Mix your sausage and onion together and then scoot it to the side of your skillet.
12. Add your chopped apples to the skillet and sauté for 2-3 minutes.
13. Sprinkle the apples with cinnamon and sage to taste, then give everything in the skillet one final stir.
14. When your squash is done cooking, take it out of the oven and lower the oven temperature to 350F.
15. Flip the squash over so the the flesh side is up, and scoop the sausage filling into the squash.
16. Bake the squash for an additional 10-15 minutes at 350, or until it begins to caramelize.

I just love the seasonal flavors of sage and cinnamon in this dish, and that it makes me feel like a sophisticated cook.  Fake it ‘til ya make it, y’all!

Sweet Potato Quiche with Sausage and Spinach - Whole30/Paleo/GF/DF

I did a takeover on the Whole30 Recipes Instagram feed in December, 2019, and this recipe received so much love! It’s a little more involved than my usual recipes (mainly because it uses a few more dishes and takes over an hour to cook), BUT I promise you it is worth it! If you’re looking for a grab-and-go breakfast option, or really want to impress your mother-in-law at your next family brunch, this recipe is for you! I wrote it to be made in 2, 6-count muffin tins, but you can easily make it in a 12 inch cast iron skillet by adjusting the cook time.

Sweet Potato Quiche With Sausage and Spinach:

Ingredients:

• 1.5 pounds sweet potatoes

• 1 pound #whole30 compatible breakfast sausage

• 12 eggs

• 1/2 cup bone broth

• 2 large handfuls of spinach

• Salt and pepper to taste

Directions:

1. Preheat oven to 375F and grease two, 6-count muffin tins with coconut oil.

2. Peel and coarsely chop the sweet potatoes, then place in a food processor and pulse until finely diced.

3. Transfer the sweet potatoes to a large bowl, add TWO eggs, and stir until well combined.

4. Spoon the sweet potatoes into the muffin tins and press them to make a “crust” on the bottom and up the sides of each well.

5. Bake the crust for 15 minutes.

6. Meanwhile, brown the breakfast sausage in a skillet, and set aside.

7. Whisk the ten remaining eggs in a large bowl, add bone broth, and season with salt and pepper to taste.

8. When the crust is done, remove from the oven and drop the temperature down to 350F.

9. Place the spinach on top of the crusts, then spoon the sausage on top of the spinach.

10. Add the whisked eggs, and bake the quiches at 350F for 18-20 minutes, or until the eggs are set.

NOTES:

• To make one big quiche in a cast iron skillet, cook the crust for 35 minutes at 375F and the quiche for 30 minutes at 350F.

• Don’t have or cant eat sweet potatoes? substitute red or gold potatoes for the crust.