So I don’t know about you but I get tired of eating eggs for breakfast every morning, but I also have to have something filling. I am not one of those people that can eat a banana and be fine until lunch. I would be hangry (hungry+angry) in 30 minutes. Growing up my dad would fix caramelized apples for us for breakfast, they were so dang good, no lie. So this is my paleo take on them.
3-4 crispy apple (honeycrisp, granny smith, gala, golden delicious)
1/4 canned coconut milk
3-4 tbsp maple syrup
1 tbsp cinnamon
1 tsp clove
1 tsp nutmeg
1 lb breakfast pork chops
How to do it:
season your pork chops with salt and pepper to your liking. get a frying pan medium hot then add you coconut oil. pan fry your chops until they are cooked through and brown. slice or chop (whatever shape you like)your apples while your chops are cooking. once they’re done take the chops out and plate. in the same pan (don’t you dare wash those pork bits out) start cooking your apples. add in the spices and stir it all together. drizzle the maple syrup over the top and mix well. then pour in the coconut milk, stir again. keep cooking on medium heat until the glaze is thick enough to coat your apples. once your apples are well glazed scoop them out and layer them on top of the pork chops. voila! easy peasy egg-free breakfast.
I had something similar to this at a Whole30 dinner I recently attended. I now keep it in my fridge because it’s just so good and so easy.
1 tsp crushed garlic (optional)
put olive oil in a large skillet and warm to medium heat. trim the tough ends of asparagus and toss in the skillet. saute until bright green (but still very firm). remove from skillet and let cool. once the asparagus is cooled place in gallon ziplock bag or tupperware. top with the juice of 2 lemons, Ms. Dash,a little more olive oil (1 tbsp or so), garlic and salt. shake well. let them marinate for at least a couple of hours.
Every time we have a get together someone asks me to bring this. This secret is to use fresh ingredients and it will always turn out well.
3-4 avocados, diced
1/2 yellow onion, diced
1 large jalapeno, diced (seeds removed)
1 large handful of cilantro, chopped
2 roma tomatoes, seeded and diced
1 large pinch of salt
How to do it:
place diced onion and jalapeno in a medium-sized bowl. top with the juice of one lime and pinch of salt. use the bottom of a glass (or something flat and hard) to muddle the onions, jalapeno, lime juice and salt. once things look pretty mashed up, add in diced avocados, diced tomatoes, and cilantro. mix well (it will be chunky but I promise it’s good this way)
*When we did the Whole30 we ate this with some crudites. so good.