This sweet vanilla pudding with tart berries is simple to make, great for digestion and full of healthy fats. Enjoy it for breakfast or even dessert.
Breakfast & Brunch
Sometimes a girl just needs a tortilla. Or a crepe. Or whatever. These satisfy my need to wrap up eggs and chicken salad. This recipe is from one of my favorite cookbooks, Against All Grain by Danielle Walker, and uses arrowroot powder which is a gluten free starch.
This recipe is from Diane Sanfilippo’s Practical Paleo and is reminiscent of french toast. I like that it’s heavy on the egg, with no added sugar and very little coconut flour. These make a perfect breakfast or snack on the run.
Making your own almond milk is easy peasy. But keep in mind that there are no preservatives, so it doesn’t last much longer than 3-4 days in your refrigerator. My go-to recipe is from Against All Grain. I have a Vitamix, which comes in handy here.
This recipe for grain-free granola is adapted from the Make It Paleo cookbook by Bill Staley and Hayley Mason. It seems high maintenance because you have to soak the nuts overnight and then oven dry them the next day. It’s a process, but it’s worth it. Overall, I actually think it’s easier than the traditional granola I’ve made, which involves a sticky mess and lots of stirring. You can make a lot of modifications to the type of nuts and dried fruits you use — just play with it.
I make this simple recipe for paleo banana bread from the Civilized Caveman at least twice a month with my 3 year old daughter. It makes an easy breakfast on days when I’m running out the door. It’s high in protein and healthy fats, and very low in sugar. I use ripe bananas to add some flavor. If you’re accustomed to a lot of sugar, you’ll perceive these as bland. Recalibrate your ‘buds and you’ll enjoy them.