An Elegant Whole30, Paleo Breakfast from Borne Appétit

My Bariatric Life Health Guide
  • French Mushroom Omelet, Sweet Potato Hash, Fruit with Granola - Whole30, Paleo 

    My daughter and I completed The Whole30 Challenge and then went on to follow a Paleo lifestyle. At age 50, I finally have reached a level of fitness that I have not had since I was a teenager. One of my most favorite breakfast meals that my daughter and I developed together while doing the Whole30 diet was a beautiful French mushroom omelet served with sweet potato hash and fruit topped with granola. The recipes follow and I hope you are lucky enough to to make them with your daughter one day soon. 

     

    An Elegant Whole30, Paleo Breakfast from Borne Appétit

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    Note: Make granola ahead of time and store it in an air tight bag in the refrigerator. In the morning, make the omelet last since, as the great chef Julia Child warned, eggs move very fast. You’ll want the delicate omelet moist and hot when it is served. 

     

    Whole30, Paleo Sweet Potato Hash

    Serves 2

    Ingredients

    Coconut oil or organic duck fat

    1 large sweet potato, unpeeled, cubed

    2 TBS Vidalia onion, diced

    2 Tsp Trader Joe’s 21-Seasoning Salute

    1 TBS fresh parsley

    Tools

    Skillet

    Knife

    Cutting board

    Measuring spoons

    Spatula or wood spoon

    Directions

    I like to soften the sweet potato in the microwave before cubing and frying. My daughter prefers to put the cubed potato straight into the pan. Her cooing instructions follow.

    1. Swirl the coconut oil or organic duck fat in the pan on medium heat until it becomes bubbly. Add the cubed sweet potato and diced onion and the seasoning to the pan, cover and sauté for about 5-minutes. 
    2. In the meantime, remove the parsley leaves from the stems and set aside. 
    3. Remove the lid and turn the vegetables over once so as to crisp the other side. Add the parsley. You should turn the veggies as little as possible so that they form a crunchy outside and tender inside. Continue to cook until done, depending on how large you made your cubes.

     

    Fruit with Whole30, Paleo Granola

    Serves 2

    Ingredients

    No sugar added, preservative-free jarred peaches and pears packed in fruit juice (not canned unless you have canned them yourself)

    Whole30, Paleo Awesome Grain-free Granola

    Directions

    1. Place one peach half and one pear half into an individual serving bowl. Pour about a TBS of the juice onto the fruit. Top with 2 TBS or so of the granola, depending on your taste preference.

     

    Get my Whole30, Paleo Awesome Grain-free Granola Recipe

     

    Whole30, Paleo French Mushroom Omelet

    Serves 1

    Ingredients

    Ghee (clarified butter)

    1/2 c Sliced Baby Portobella Mushrooms

    2 Tsp Trader Joe’s 21-Seasoning Salute

    2 organic brown eggs, preferably from a local farm

    1 TBS full fat 100% coconut milk (use canned coconut milk without any additives)

    Tools

    Omelet pan

    Measuring spoons

    Bowl

    Fork or wire whisk

    Spatula or flipper

    Directions

    1. Swirl the ghee in the pan on medium heat until it becomes bubbly. Add the mushrooms and 1 tsp of the seasoning and sauté, turning as needed.
    2. Meanwhile, crack open the two eggs into the bowl and add the coconut milk. Whisk the eggs with a fork or wire whisk to incorporate air so as to create a fluffy omelet.
    3. Pour the eggs on top of the sautéed mushrooms in the pan and sprinkle with the remaining seasoning. Cook on medium heat until the eggs are about 80% done. Turn off the heat and gently fold the omelet in half using a flipper or spatula. Allow it to continue to “cook” for another 2-3 minutes depending on how firm you like your eggs. 
    4. Tilt the skillet to the side and carefully ease the omelet out of the pan and onto a warmed serving plate.

    Living life well-fed,

  • My Bariatric Life

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Published On: July 11, 2014