Thank you to Amanda Wilks for providing this guest post on Paleo Brunch Recipes.
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3 Delicious Paleo Brunch Recipes Your Family Will Love
What started out like a fad is now a fully-fledged way of life. We’re talking about the paleo diet, of course, the meal plan which allows you to eat solely foods which were available to humans during the Paleolithic era. But while it might sound limiting, there are a lot of options within it.
Getting inspired and using the available ingredients to their maximum potential is the perfect way to cook tasty meals. And out of all the tasty and nourishing paleo recipes out there, we’ve chosen the best three paleo brunch recipes for a family brunch your little ones won’t forget too soon. Let’s get started.
Recipe #1: Paleo Bruschetta with Tomatoes and Garlic
The first recipe is also the simplest one, for those moms out there who want to make a tasty brunch in the shortest time possible. Through this paleo take on classic bruschetta, your family will enjoy a healthy snack with an Italian twist in no time at all.
- 2 medium to large tomatoes
- 1 garlic clove (fresh or roasted)
- a quarter cup fresh basil
- 3 tablespoons extra virgin olive oil
- cucumber slices
- sea salt and black pepper to taste
If you already know how to cut a garlic clove, proceed to mince it finely. Then, dice the tomatoes and the basil. Add all these ingredients in a bowl and mix in the olive oil until the end result has a paste-like texture. Instead of using bread, spread evenly on cucumber slices for a dose of freshness and additional paleo points.
Recipe #2: Spicy Shakshuka with Rose Harissa
If you want to put your cooking skills to the test and surprise your family with an international treat, then this is the perfect option for you. There are as many delicious shakshuka recipes as there are people in the world who enjoy it, but the following one is the perfect paleo brunch feast.
- 1 medium white onion
- 4 garlic cloves
- 6 free-range eggs
- 3 tablespoons olive oil
- half a tablespoon cumin seeds and caraway seeds
- 1 tablespoon tomato paste, sweet paprika, and ground cumin
- 2 tablespoons coconut sugar and rose harissa
- Himalayan pink salt and cayenne pepper after taste
- the juice from half a lemon
- 10 halved cherry tomatoes
- 2 tins of tomatoes
- 1 large yellow pepper
- quarter cup parsley and mint
- 8 tablespoons of coconut yogurt
Dry roast the cumin and caraway seeds for two minutes in a cast iron skillet, then add the olive oil to sauté the onion and garlic after mincing them. Do this for another two minutes, then add in all the flavors: tomato paste, coconut sugar sweet paprika, cumin, cayenne pepper, salt, and, of course, the rose harissa paste, which is the true star of this dish.
Stir until they are perfectly mixed together, then add the chopped yellow pepper and cook for another two minutes. Add in the cherry tomatoes and the tinned ones, then leave on low heat for 15 minutes. Add the lemon juice and make sure to preheat your oven to 190 degrees Celsius, or 375 Fahrenheit, prior to baking.
Make six indentations into the sauce and crack in the eggs, then transfer the skillet into the oven and leave it there for ten minutes. Season with parsley, mint and coconut yogurt, and enjoy this amazing brunch together with your dearest family members.
Recipe #3: Plantain Waffles with Berry Compote
The banana’s vegetable cousins, plantains are renowned for their numerous health benefits. But did you know that they are also an easy way to make your waffles paleo and guilt-free? If you’ve got a sweet craving for your next brunch, here’s how to cook the perfect plantain waffles drizzled with berry compote.
For the waffles:
- 3 plantains
- 2 eggs
- 2 cups of full-fat coconut milk
- a third of a cup melted coconut oil
- half a cup coconut flour
- 1 tablespoon organic vanilla extract
- 1 tablespoon baking soda
- half a tablespoon sea salt
For the compote:
- 3 cups of berries (your choice)
- 2 tablespoons of coconut oil
- 1 tablespoon arrowroot starch
- 1 tablespoon organic vanilla extract
- half a cup full fat coconut milk
Using your trusted food processor, puree the plantains together with the coconut milk. Mix in the rest of the ingredients gradually to make the batter. Turn on your waffle maker and let it warm up, then cook one cup of batter for six minutes to achieve the perfect waffle. Repeat until all the batter is gone.
As for the berry compote, all you need to do is put all the ingredients for it in a pot on the stove left on medium and heat up until it starts to bubble. Then turn it down and let to simmer for 15 minutes until the berries break down. Then turn it off and let it thicken for five minutes before drizzling it all over your delicious paleo waffles.
Either one of these three recipes are a great addition to your family’s brunch menu. And if you’re feeling daring, you can even make them all in one day. So, which one is your favorite? Let me know!
Author Bio: Amanda Wilks is a passionate writer and a cooking enthusiast. A few months ago, she discovered the benefits of paleo dieting and since then, she’s been eating and feeling a lot healthier. Through her writings, Amanda hopes to inspire others to make smart choices regarding their own diet. Learn more about Amanda on Twitter.