Breakfast

Blueberry Banana Frittata

This Blueberry Banana Frittata was inspired by one of my most popular breakfast options: “The Banana Scramble” … The perfect healthy fix for a “sugary” breakfast, yet it is protein rich, nutrient dense and really simple and fast to make. My girls just absolutely love it and they ask for it everyday, but after a year plus of having the same breakfast almost daily, I got a little bored and decided to start experimenting with the recipe and adding different ingredients.

I know that the sounds of mixing bananas with eggs doesn’t seem appetizing at first, but if you think about it, eggs and sweeteners are basic ingredients in baking. If you mix the eggs very well with the rest of the ingredients you are not be able to taste them or see them.

The same thing happens here after you mix in the eggs with the banana– it really tastes like some sort of banana bread pudding but it is lot easier to make.

To make this frittata I used my oven to finish cooking the top, but depending on your large-pancake-flipping skills you may get away with cooking the top of the frittata in the pan as well. I’ll give you some tips on how to do it at the end of the recipe but if you are using a cast iron or heavy skillet, this step might be more challenging.

For other sweet breakfast  ideas try my grain-free oatmeal, cream of chocolate, or crispy paleo waffles.

Blueberry Banana Paleo Pancakes

Ingredients:

3 bananas
5 eggs
1/3 cup of almond flour or 2-3 tablespoons of coconut flour
1 tsp of vanilla
½ cup of fresh blueberries
2 tbsp of coconut oil

Preparation:

  • Preheat oven to 450 degrees Fahrenheit. (Read below for a no-bake method)
  • In a medium bowl mash the bananas.
  • Mix in the eggs and whisk until very well combined.
  • Mix in the flour and the blueberries.
  • In a medium oven-safe skillet heat the coconut oil on the stove over medium/low heat.
  • Pour the mixture in the pan.
  • Cook uncovered until the middle of the frittata is cooked.
  • Put the frittata in the oven and cook until is fully done.
  • Turn the broiler on to brown the top (optional step).

Steps to flip the frittata into the pan (No-bake method):

  • Cook one side until the frittata is firm and at least two-thirds of it are cooked.
  • Cover the top of the pan with a large plate.
  • Hold the plate firmly while you turn the pan upside down to drop the frittata onto the plate.
  • Return the pan to the stove and slide the frittata back into the pan with the cooked side up.
  • Continue cooking until it is fully done.

Sweet Paleo Breakfast

Breakfast

Banana Chocolate Chip Pancakes With A Chocolate Maple Sauce

I am married to a “chocoholic”. I know most people enjoy and look forward to an occasional piece of chocolate, but my husband takes it to the next level, he HAS to have chocolate everyday. Since I’ve met him, I could probably count with my fingers the days he hasn’t had at least a tiny piece of chocolate, some raw chocolate pudding, cashew chocolate energy bites (recipe coming soon) or at least a glass of almond chocolate milk. These Banana Chocolate Chip Pancakes with extra servings of the chocolate maple sauce were a special breakfast treat for him on father’s day.
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As most of my recipes, these were easy to make and call for ingredients that are commonly found in a grain-free pantry. For the chocolate chips, there are currently 2 healthy options that I know of:

1) “Enjoy Life” Chocolate chips (buy here), are soy-free and dairy-free, but they are sweetened with evaporated cane juice
2) Tempered Cacao Paste by Sunfood (buy here); this has only one ingredient: certified organic cacao

The cacao paste is not sweetened and it can be a bit bitter on its own, but since these pancakes are already sweetened with the bananas and the chocolate maple sauce, they work just fine.

Paleo Banana Chocolate Chip Pancakes

Ingredients

3 small bananas or 2 medium ones
4 eggs
1 cup of almond flour
1 tsp of baking soda
1 tsp of vanilla extract
1 tbsp of coconut oil plus more for greasing the griddle
1/4 cup of Enjoy Life chocolate chips or small pieces of tempered cacao paste

Preparation:

  •  Combine all the ingredients in a blender until smooth, if you do not own a blender you can use  a food processor or finely mash the bananas with a fork and whisk all the ingredients together until the batter is smooth and uniform.
  • If the batter is too thick add 1-2 tbsp of water, almond milk or coconut milk (consistency will vary depending on the size of the eggs and the bananas).
  • Heat a pan or griddle to medium heat and lightly grease with coconut oil.
  • Pour small amounts of batter on the griddle to form 3 inch circles, and sprinkle a few chocolate chips on top of each pancake.
  • When the top of the pancake starts to bubble, turn and continue to cook until the center of the pancake is done.

Ingredients for the Chocolate Sauce

1/4 cup of coconut oil
1/4 cup of unsweetened cocoa powder or raw cacao
1/4 cup of maple syrup or sweetener of choice

Preparation:

  • In a small saucepan melt all the ingredients together over low heat and pour over pancake.
Breakfast

Tropical Frittata

In an attempt to wean my family off from their banana scramble daily ritual, I created this tropical frittata. I used the same base consisting of mashed bananas mixed with eggs and made a few variations to it:  I added some more fruit and changed the cooking method to make something that is a little easier to eat for a toddler and easier to transport. Nothing against my banana scramble, but after eating it 5-7 days a week for the last year or so I am ready for some breakfast variety.

This recipe  satisfies a sweet tooth while providing the healthy fats, protein and nutrients from eggs. It is a great dish idea to bring to a breakfast gathering or a brunch picnic or potluck.

For other breakfast ideas, try my paleo chocolate baked “pancake”, stuffed acorn squash, almond flour pancakes, or cream of chocolate.

Paleo Fruit Frittata
Ingredients:

3 bananas (divided)
4 eggs
2 tablespoons of coconut flour or 1/4 cup of almond flour
1/4 cup of shredded coconut (optional)
1-2 tbsp of coconut oil
3-4 thin slices of pineapple cut in 4

Preparation:

  • Preheat oven to 450 degrees Fahrenheit.
  • In a medium bowl mash 2 bananas.
  • Mix in the eggs and whisk until very well combined.
  • Mix in the flour and shredded coconut.
  • In a medium oven-safe skillet heat the coconut oil over medium/high heat.
  • Arrange the pineapple slices in the skillet and cook for 1-2 minutes.
  • Reduce heat to medium/low.
  • Pour the egg/banana mixture over the pineapple slices.
  • Slice the remaining banana and arrange the slices on top of the egg mixture.
  • Cook uncovered until the middle of the frittata is cooked.
  • With a butter knife, cut 3 to 4 small slits in the frittata to allow some of the moisture from the pineapple to evaporate.
  • Put frittata in the oven and cook until the egg is fully cooked.
  • Turn the broiler on to brown the top (optional).

 

Primal Fruit Frittata

 

Tropical Frittata
Recipe Type: Breakfast
Cuisine: Paleo Primal
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 3-4
Ingredients
  • 3 bananas (divided)
  • 4 eggs
  • 2 tablespoons of coconut flour or 1/4 cup of almond flour
  • 1/4 cup of shredded coconut (optional)
  • 1-2 tbsp of coconut oil
  • 3-4 thin slices of pineapple cut in 4
Instructions
  1. Preheat oven to 450 degrees Fahrenheit.
  2. In a medium bowl mash 2 bananas.
  3. Mix in the eggs and whisk until very well combined.
  4. Mix in the flour and shredded coconut.
  5. In a medium oven-safe skillet heat the coconut oil over medium/high heat.
  6. Arrange the pineapple slices in the skillet and cook for 1-2 minutes.
  7. Reduce heat to medium/low.
  8. Pour the egg/banana mixture over the pineapple slices.
  9. Slice the remaining banana and arrange the slices on top of the egg mixture.
  10. Cook uncovered until the middle of the frittata is cooked.
  11. With a butter knife, cut 3 to 4 small slits in the frittata to allow some of the moisture from the pineapple to evaporate.
  12. Put frittata in the oven and cook until the egg is fully cooked.
  13. Turn the broiler on to brown the top (optional).

Breakfast

2 Ingredient Flour-less Pancakes

Aloha from beautiful Maui! Trying to stick to our healthy diet while on vacation has been a lot easier than I thought. We are eating a lot of grilled meats, salads, steamed veggies, eggs and fruit. I have simplified a lot of my dishes, so that I don’t spend most of my vacation cooking. This morning I only had 2 things to make breakfast with and out of necessity, these 2 ingredient flour-less pancakes were created.

One of the biggest complaints about following a grain-free diet is that the alternative flours, such as almond flour or coconut flour tend to be somewhat expensive, so making pancakes or desserts while on a budget is hard to do. This recipe is absolutely budget-friendly. Breakfast for four costs me under $3. The pancakes were sweet enough that we really didn’t need or miss any pancake syrup or alternative sweetener.

A few variations can be easily made to these 2 ingredient flour-less pancakes, adding baking soda would make them fluffier and adding coconut or almond flour should make them thicker. Cinnamon, raisins, chopped nuts, shredded coconut, or chocolate chips can also be added to the recipe.

For other breakfast treat ideas try my almond flour pancakes, chocolate banana baked pancake, cream of chocolate, breakfast porridge, or my family’s favorite breakfast, the famous banana scramble.

Ingredients:

1 medium ripe banana
2 eggs

Preparation:

  • Using a blender or a bowl and a fork mash and combine the ingredients together until a batter is formed and most of the banana lumps disappear.
  • In a large skillet over medium heat pour the batter to make the pancakes, grease the pan with coconut oil or butter if necessary.
  • When the pancakes are starting to set and bubble on the top, turn and cook them on the other side.
  • Serve as is or with your favorite syrup
2 Ingredient Flour-less Pancakes
Recipe Type: Breakfast
Cuisine: Paleo
Author: Edible Harmony
Ingredients
  • 1 medium ripe banana
  • 2 eggs
Instructions
  1. Using a blender or a bowl and a fork mash and combine the ingredients together until a batter is formed and most of the banana lumps disappear.
  2. In a large skillet over medium heat pour the batter to make the pancakes, grease the pan with coconut oil of butter if necessary.
  3. When the pancakes are starting to set and bubble on the top, turn and cook them on the other side.
  4. Serve as is or with your favorite syrup
Breakfast · Desserts

Grain-Free Cream of Chocolate (nut-free option)

Cream of chocolate is my perfected version of cream of wheat. This breakfast treat is the perfect combination of a warm, hearty, nutritious, filling breakfast and a sweet chocolate decadence; with a punch of proteins, healthy fats, antioxidants, and nutrients.

This treat is actually a typical late night snack at our house; my sweet-toothed husband is addicted to chocolate. He HAS to have something sweet and “chocolaty” an hour or so after dinner, we are not talking about a light snack, we are talking about a “ please make a triple batch of this and bring me a half a pound of trail mix”, because I burned that 18-ounce steak, and 3 pounds of veggies before I even put the fork down.  I am not exactly sure how he manages to eat like that and still have single digit body fat. Somebody please explain that to me?

Cream of chocolate is a variation of my breakfast porridge,  but, for this one you don’t have to soak the almonds overnight, blend them and strain them to make almond milk, you are using cashews and water instead. When making nut milks the process is basically the same for most types of nuts, but when using macadamia nuts or cashews you can skip the soaking and straining process, and the milk will still be smooth and creamy.

For other breakfast ideas try my chocolate baked pancakes, banana nut muffins or my absolute favorite, banana scramble.

Paleo cream of chocolate

Ingredients:

¼ cup of raw cashews (nut free option below)
1 cup of water
1 egg
2 tbsp of coconut oil
2 tbsp of unsweetened cacao
1 tbsp of coconut flour
Sweetener to taste ( I used 2 dates and 5 drops of liquid stevia)

Preparation:

  • Put all ingredients in a blender and blend until smooth.
  • Pour the mixture into a small saucepan.
  • Cook over medium heat, stirring constantly until it thickens to desired texture.
  • Serve and eat as is or top with coconut flakes, cacao nibs, or dairy-free, soy-free chocolate chips

For a nut free option, substitute the cashews and the water for 1 cup of your favorite milk.

Cream of Chocolate
Recipe Type: Paleo Breakfast
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • ¼ cup of raw cashews
  • 1 cup of water
  • 1 egg
  • 2 tbsp of coconut oil
  • 2 tbsp of unsweetened cacao
  • 1 tbsp of coconut flour
  • Sweetener to taste ( I used 2 dates and 5 drops of liquid stevia)
Instructions
  1. Put all ingredients in a blender and blend until smooth.
  2. Pour the mixture into a small saucepan.
  3. Cook over medium heat, stirring constantly, until it thickens to desired texture.
  4. Serve and eat as is or top with coconut flakes, cacao nibs, chopped nuts or dairy-free, soy-free chocolate chips
Notes
For a nut free option, substitute the cashews and the water for 1 cup of your favorite milk.

 

Breakfast · Entree

Breakfast Stuffed Acorn Squash

Paleo Breakfast Stuffed Squash

The breakfast stuffed acorn squash is a meal on its own, which can be enjoyed at breakfast, brunch, lunch, or dinner. They are the perfect choice to impress large parties, because they are really easy to make and have a aesthetically-pleasing presentation and delicious flavor. They are also very filling, I had one for breakfast the other day and I don’t think I was hungry until 4 in the afternoon.

I have been asked several times to make egg-free breakfast dishes, and this one would be a great option. If you omit the egg, it would still be a delicious dish.  For the longest time, long  before I went Paleo, I used to not like eggs, or cereal,; dairy used to upset my stomach, bread made me bloated and tired, I was too lazy to make pancakes or muffins. I didn’t consider fruit to be a meal, because to me a satisfying meal should be warm, so my options were always left over dinner. My co-workers didn’t really appreciate me showing up to work at 9 am with a bowl of leftover seafood soup or grilled steak. Now I am just addicted to banana scramble and breakfast porridge and have grown to love eggs.

Ingredients:

1 acorn squash
2 eggs (optional)
½ cup of nitrate free turkey or pork ground sausage
1 tbsp of butter or coconut oil
1-2 garlic cloves
½ cup of chopped onions
2 tbsp of fresh sage
Salt and pepper to taste

Preparation:

  • Preheat oven to 400 degrees Fahrenheit.
  • Cut the acorn in half, lengthwise
  • Place the acorn face down over a cookie sheet or baking dish and bake for about 20-25 minutes or until the squash is tender
  • Meanwhile in a medium skillet sauté the onions, garlic, sage and sausage with the oil, until the sausage in fully cooked.
  • Scoop most of the meat from the squash out being careful not to break the skin or leave the acorn “shell” too thin
  • In a large bowl mix the squash, and sausage
  • Scoop back into the acorn.
  • With the back of a spoon push down in the middle of the squash to create room for the eggs.
  • Crack the eggs open and pour one egg in the center of each squash
  • Bake for an additional 10-20 minutes or until desired doneness.
Appetizer · Breakfast · Entree · Side Dish

Grain-Free Wrap

Paleo Wrap

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Going grain-free has become a lot easier than one might think…after a while you completely stop feeling deprived. You stop craving “bad” food and realize that you do not need to make the grain-free version of all the commercially-made food. I have gotten all of that down, but once in a while I just want more than just a few lettuce leaves to hold my sandwich meat, taco meat or hamburger patty, so I have been making these grain-free wraps quite a bit lately.

These are surprisingly fast and easy to make and they require minimal kitchen utensils; just a bowl, a fork, and a pan. They are very versatile and can be seasoned in many different ways in accordance to their filling. If you are having a mexican theme you can add cumin, garlic powder, lard and chilli; add rosemary for a lamb wrap, curry for an indian style dish, garlic powder and oregano for a meat ball wrap, etc.

The secret to these grain-free wrap is to cook them in low/medium heat and not to overcook them into a stiff or brittle tortilla.

You may also want to try my Thai lettuce wraps or paleo tortilla chips

Ingredients:

1 tbsp of ground flax seeds
1 tbsp of chia seeds (ground or whole)
1 tbsp of almond flour
1 large egg
salt to taste
desired spices
butter, coconut oil, lard, tallow or desired cooking fat

Preparation:

  • In a small bowl combine the egg, flax, almond flour, chia, salt and spices and whisk until well combined.
  • Let sit for 3-5 minutes to allow the seeds to absorb the moisture.
  • Lightly grease a pan with oil of preference and heat over medium low heat.
  • Pour the mixture into the pan, using a spatula or the back of a spoon, spread and flatten the dough
  • Once the wrap is set, turn and cook the other side. Do not over cook or it won’t be flexible.
  • If you are making several wraps you can pour the batter into a very well greased cookie sheets and bake at 350 until the wrap is set.
  • Fill with desired ingredients: the wrap picture has chicken salad with homemade mayo, mixed greens, julienned cucumbers, and carrots and mustard.

Grain-Free Wrap

Recipe Type: Paleo Snack
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 1
Ingredients
  • 1 tbsp of ground flax seeds
  • 1 tbsp of chia seeds (ground or whole)
  • 1 tbsp of almond flour
  • 1 large egg
  • salt to taste
  • desired spices
  • butter, coconut oil, lard, tallow or desired cooking fat
Instructions
  1. In a small bowl combine the egg, flax, almond flour, chia, salt and spices and whisk until well combined.
  2. Let sit for 3-5 minutes to allow the seeds to absorb the moisture.
  3. Lightly grease a pan with oil of preference and heat over medium low heat.
  4. Pour the mixture into the pan, using a spatula or the back of a spoon spread and flatten the dough.
  5. Once the wrap is set, turn and cook the other side. Do not over cook or it won’t be flexible.
  6. If you are making several wraps you can pour the batter into a very well greased cookie sheets and bake at 350 until the wrap is set.
  7. Fill with desired ingredients: the wrap picture has chicken salad with homemade mayo, mixed greens, julienned cucumbers, and carrots and mustard.

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Breakfast

Crispy Paleo Waffles with a “Caramel” Maple Sauce

Crispy Paleo Waffles with a “Caramel” Maple Sauce

If I was naming a software I would have to name this recipe “ Crispy Paleo Waffles 10.0”. That’s about how many batches of soft, soggy, gooey, or rubbery waffles I had to eat before I came up with this crispy waffle recipe.

The “caramel” sauce is addictive, in spite of being made with coconut butter, it doesn’t really taste  like coconut. I also use it as a warm apple or fruit dip, but it is hard to resist eating it with just a spoon.

You can make your own coconut butter  by putting unsweetened shredded coconut in a blender with a dash of coconut oil and blending it until creamy, while scraping the sides of the blender with a rubber spatula as needed. The process may take up to 20 minutes of blending and it isn’t always as smooth as the store-bought, so I personally prefer to buy mine.

For other grain-free breakfast ideas, try my almond flour pancakes or my banana scramble

Ingredients:

For the waffles:
2/3 cup of tapioca flour
½ a cup of almond flour
2 tablespoons of coconut flour
2 tablespoons of coconut oil
1 tablespoon of almond milk or water
4 large eggs
4 pitted dates
2 teaspoons of vanilla extract
½ teaspoon of ground cinnamon
½ teaspoons of baking soda

For the sauce:
¼ cup of coconut butter  (coconut cream concentrate)
½ cup of maple syrup

Preparation:

  • Set all the ingredients for the waffles in a blender and blend until smooth
  • Let the batter stand for 3-4 minutes to allow the coconut flour to absorb some moisture
  • Pour this batter in a pre-heated waffle maker and follow manufacturer’s directions.
  • For crispier waffles start cooking them at low/medium and once the batter sets, set the waffle maker to high or transfer waffles to a toaster and continue to cook until light golden.
  • In a small sauce pan gently warm the coconut butter until melted, add the maple syrup and whisk until well combined and pour over the waffles
  • Serve immediately.
Crispy Paleo Waffles with a “Caramel” Maple Sauce

Recipe Type: Breakfast
Cuisine: Paleo
Author: Edible Harmony
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • For the waffles:
  • 2/3 cup of tapioca flour
  • ½ a cup of almond flour
  • 2 tablespoons of coconut flour
  • 2 tablespoons of coconut oil
  • 1 tablespoon of almond milk or water
  • 4 large eggs
  • 4 pitted dates
  • 2 teaspoons of vanilla extract
  • ½ teaspoon of ground cinnamon
  • ½ teaspoons of baking soda
  • For the sauce:
  • ¼ cup of coconut butter (coconut cream concentrate)
  • ½ cup of maple syrup
Instructions
  1. Set all ingredients for the waffles in a blender and blend until smooth
  2. Let the batter stand for 3-4 minutes to allow the coconut flour to absorb some moisture
  3. Pour this batter in a pre-heated waffle maker and follow manufacturer’s directions.
  4. For crispier waffles start cooking them at low/medium and once the batter sets, set the waffle maker to high or transfer waffles to a toaster and continue to cook until light golden.
  5. In a small sauce pan gently warm the coconut butter until melted, add the maple syrup and whisk until well combined and pour over the waffles
  6. Serve immediately.

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Breakfast · Desserts · Vegetarian

Grain-Free Pumpkin Cranberry Bread

Paleo Pumpkin Cranberry Bread

This Grain-Free Pumpkin Cranberry Bread mixes two of my favorite fall fruits: cranberries and pumpkin.  Well, technically pumpkin is not a fruit, or is it? When I think of fruit I think of the sweet kind that grow on trees or bushes, but I recently visited a local organic farm and while taking a guided tour they explained to us that the difference between fruits and vegetables is that fruits have seeds. This was a little bit confusing to me because I have seen lettuce and herbs seeds sold at the store.

I came back home to do further research and realized that different sites have different definitions for fruits and vegetables. One of the more convincing source defines a vegetable as edible roots, tubers, stems, leaves, fruits, seeds, flower clusters, and other softer plant parts… wait a minute so a vegetable is a fruit??? I am not making it up, see the sources cited at the bottom.

What gets really confusing is that since a grain is described as the dry fruit of a cereal grass, so then we can classify a grain as a vegetable too. That means that when congress decided to consider pizza and French fries as an acceptable vegetable for school lunches, they may have been on to something…or not.

The next explanation I read about the difference between fruits and vegetables talked about ovaries of seed-baring plants, which got even more confusing. Someone needs to sit down and talk to me about the birds and the bees.

For now I’ll just stick to my original definition of fruit or should I change this recipe name from Grain-Free Pumpkin Cranberry Bread to just “Vegetable Loaf”?

Ingredients:
½ cup of coconut flour
½ cup pumpkin puree
½ cup of pitted dates (about 12 deglet dates)
6 eggs
1/3 cup of coconut oil, plus more for greasing the mold
1/3 cup of fruit sweetened dry cranberries
1 tsp of vanilla extract
1 Tablespoon pumpkin pie spice (or a combination of cinnamon, nut meg, clove and dry ground ginger)
1-2 tsp of cinnamon powder
½ teaspoon baking soda

Preparation:

  • Preheat oven to 375 degrees F
  • In a food processor, combine the dates with the eggs and coconut oil and blend until smooth.
  • Pulse in the rest of the ingredients, except for the cranberries
  • Mix in the cranberries by hand using a spatula or spoon
  • Grease a 5.00″ w x  8.50″  bread loaf mold pan
  • Pour the batter inside the mold and bake for 45 minutes, or until a knife inserted in the middle of the bread comes out dry.

For other pumpkin recipe ideas, try my pumpkin spice creamer, pumpkin muffins or my paleo pumpkin cheesecake.

Grain-Free Pumpkin Cranberry Bread

Author: Edible Harmony
Ingredients
  • ½ cup of coconut flour
  • ½ cup pumpkin puree
  • ½ cup of pitted dates (about 12 deglet dates)
  • 6 eggs
  • 1/3 cup of coconut oil, plus more for greasing the mold
  • 1/3 cup of dry cranberries
  • 1 tsp of vanilla extract
  • 1 Tablespoon pumpkin pie spice (or a combination of cinnamon, nut meg, clove and dry ground ginger)
  • 1 tsp of cinnamon powder
  • ½ teaspoon baking soda
Instructions
  1. Preheat oven to 375 degrees F
  2. In a food processor, combine the dates with the eggs and coconut oil and blend until smooth.
  3. Pulse in the rest of the ingredients, except for the cranberries
  4. Mix in the cranberries by hand using a spatula or spoon
  5. Grease a 8×5 inch bread loaf pan
  6. Pour the batter inside the mold and bake for 45 minutes, or until a knife inserted in the middle of the bread comes out dry.

Sources:

http://www.msnbc.msn.com/id/45306416/ns/health-diet_and_nutrition/t/pizza-vegetable-congress-says-yes/

http://www.straightdope.com/columns/read/1611/whats-the-difference-between-fruits-and-vegetables

http://ask.yahoo.com/20010411.html

Breakfast · Desserts · Vegetarian

Banana Pumpkin Frittata


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Although it’s been several days since Halloween, I am still eating the remnants of my Jack-O-Lantern!  Breakfast, lunch, and dinner have all been pumpkin-based– I never get tired of eating pumpkin. Today we had a chili cook-off at my daughter’s school, and while I haven’t had chili in a very long time, there was one version that was gluten-free, grain-free, and Paleo-friendly.  It was nice to finally find a no-bean chili among the contestants.  Although there was only one version I could eat, I came back with some great ideas for Paleo chilies, among them: pumpkin turkey chili, beef brisket chili, ground beef and bacon chili; so if you are a fan of this Tex-Mex dish, stay tuned!  In the next several weeks, I will be experimenting and creating some new versions that will be strong contenders for your next chili-cook off—best of all, nutritious and delicious!

Back to the banana pumpkin frittata, while perhaps the thought of eggs with banana may sound unappealing or odd to some, it is actually like a big flowerless pumpkin pancake, similar to one of my all time favorite recipes: banana scramble, but with an autumn-inspired, Halloween-based twist.

Because my bananas weren’t too ripe yet, I added some lucuma powder to  make it sweeter and to give it more color, but I have made it without it and it is delicious still. Lucuma powder is considered a healthy alternative sweetener it comes from a south american fruit and it is very low in sugars. It is naturally rich in beta-carotene, niacin, and iron.

Ingredients

2 tbsp of coconut oil
1 ½ cups of shredded pumpkin
3 eggs
2 bananas
½ tbsp of pumpkin spice
1 tsp of cinnamon
2 tbsp of lucuma powder or ½ tsp of raw honey (optional)

Preparation:

  • In a 10 inch skillet melt one tbsp of coconut oil and brown the shredded pumpkin until tender but not mushy.
  • Meanwhile in a large bowl mash the bananas and whisk in the eggs, lucuma and spices.
  • Add the cooked pumpkin to the bowl and mix
  • Melt another ½ to 1 tbsp of coconut oil in the skillet and pour in the batter.
  • Cook over low/medium heat until the center of the frittata is done.
  • Put the skillet under the broiler and cook until the top is cooked.
  • Serve as is or top with honey yogurt.
    Paleo sweet frittata