PALEO BREAKFASTS

Quick Asparagus Egg White Omelette

Serves two.

If you prefer to use just egg whites, this omelette recipe will soon become one of your favourite dishes. It’s great for breakfast, but it is equally delicious for lunch or dinner.

• 200g asparagus, trimmed • ½ teaspoon salt • ½ teaspoon freshly ground black pepper

• 8 egg whites, beaten • ½ teaspoon olive oil

Using a steamer or a sieve positioned over a medium saucepan, bring 4 cups of water to a boil and steam the asparagus for 7–8 minutes until it is tender but still retains a little bite.

Drain the asparagus and then season with salt and pepper while warm. Whisk the egg whites in a medium mixing bowl until frothy.

Heat the oil over medium-high heat in a nonstick frying pan. Pour in the eggs, reduce the heat to medium-low and cook for 2–3 minutes, until the bottom is set.

Carefully flip the omelette and place the asparagus on the nearest half. Fold the far half over to create a half-moon shape and slide the omelette onto a plate.

To serve, cut in half and serve hot.

Smoked Haddock with Poached Eggs

Serves four.

Smoked haddock lends just the right smoky flavour to offset the creaminess of the eggs. Together, they’re a perfect breakfast combination.

• 2 small fillets undyed smoked haddock, about 175g each • 275ml coconut milk

• 4 large eggs • 2 teaspoons vinegar • ½ teaspoon freshly ground black pepper

Rinse the haddock, pat it dry with kitchen paper and cut each fillet in half to make 4 pieces. Place skin side down in a large pan and add just enough milk to cover. Place pan over medium-high heat.

Bring to a boil, cover, reduce the heat to low and simmer for 5–6 minutes until the fish flakes easily with a fork.

Meanwhile, fill a large saucepan 1/3 full of water and place on medium-high heat. Add the vinegar and bring water to a simmer. Reduce heat to medium-low.

Break the eggs into a small bowl one at a time, then use a whisk to vigorously swirl the simmering water into a whirlpool as you pour each egg into the centre of the pan. Simmer for 4 minutes, or until lightly set.

Drain the cooked fish fillets on kitchen paper, and then transfer to serving plates, skin side down. Place a poached egg on each fillet, sprinkle with black pepper and serve.

Creamed Eggs with Mushrooms

Serves two.

This Paleo-friendly version of a classic breakfast and brunch dish is every bit as delicious as the traditional version. The mushrooms will keep well in the fridge for up to four days, so feel free to prepare them ahead of time.

• 2 teaspoons coconut oil, divided • 1 onion, finely chopped • 1 clove garlic, crushed • 225g chestnut mushrooms, finely chopped • Pinch of freshly grated nutmeg

• 1 teaspoon chopped thyme • 1 tablespoon chopped parsley • ½ teaspoon salt, divided • ¼ teaspoon freshly ground black pepper • 4 large eggs, beaten

Melt 1 teaspoon of the coconut oil over medium heat in a heavy saucepan. Add the onion and garlic and sweat them, stirring frequently for about 3–4 minutes or until translucent.

Add the mushrooms, cover and cook for an additional 5 minutes, stirring occasionally.

Add the nutmeg, thyme, parsley, 1/4 teaspoon salt and the pepper. Remove to a bowl and cover to keep warm. Wipe out the pan.

Melt the remaining coconut oil over low heat and add the eggs. Season with the remaining salt. Cook for 3–4 minutes or just until they start to set. Add the mushroom mixture and remove from heat.

Continue stirring the eggs and mushrooms until creamy. Serve immediately over a slice of Paleo-friendly toast.

Smoked Salmon Omelette

Serves two.

Smoked salmon can be quite expensive, but a little bit goes a long way in this delicious omelette. Make this for weekend guests or as a quick supper.

• 1 teaspoon olive oil • 4 large eggs • ¼ teaspoon salt

• ¼ teaspoon freshly ground black pepper • 55g smoked salmon • 2 tablespoons chopped chives

Heat a 25cm omelette pan over medium-high heat. Add the olive oil. Break the eggs into a small bowl and beat lightly with a fork or whisk.

When the oil is hot, add the salt and pepper to the eggs and pour half of the mixture into the pan. Gently poke holes into the egg with a fork until it begins to set.

Flip the eggs carefully with a spatula and add half of the salmon and chives. Using a spatula, fold one side into the centre, then tilt the pan and fold over the other side. Slide onto a plate and cover to keep warm. Repeat with the remaining ingredients to make the second omelette.

Fluffy Banana Pancakes

Makes four pancakes.

Pancakes are a breakfast favourite, especially for families with children. This recipe makes a small batch just perfect for a cool morning. These will keep well in the fridge, so make a double batch and reheat them as needed for busy mornings.

• 2 bananas • 200ml coconut milk • 4 tablespoons ground almonds • 1 tablespoon raw honey

• 3 eggs • ½ teaspoon vanilla extract • ½ teaspoon nutmeg • 2 tablespoons coconut oil

Mix all ingredients except the coconut oil in a blender. Blend on medium speed until well blended.

Melt half of the oil in a medium frying pan over medium heat. Pour a quarter of the batter into the pan and cook until slightly dry in the centre and then turn to cook the other side.

Repeat with the rest of the batter, adding extra coconut oil if needed. Serve hot with maple syrup or warm raw honey.

Mixed-Fruit Spread

Serves about twenty.

This delicious spread made with several fruits is a great alternative to butter, peanut butter or sugary jams. Enjoy it as a topping for Paleo-friendly pancakes or muffins or in a sandwich with some almond butter.

• 500g cooking apples (such as Bramleys) peeled, cored and diced • 250g dried apricots • 250g dried figs

• 500ml apple juice • ½ teaspoon cinnamon • ¼ teaspoon nutmeg • 1½ teaspoons lemon juice, or to taste

Place the apples, apricots, figs, apple juice, cinnamon and nutmeg into a heavy saucepan. Set the pan over a high heat and bring to a boil, stirring occasionally.

Reduce the heat to low and simmer, uncovered, for 30 more minutes or until the mixture has become pulp and no liquid remains on the surface. Stir frequently to prevent the fruit from sticking to the bottom of the saucepan.

Remove from the heat and allow the mixture to cool for 10–15 minutes before adding lemon juice to taste.

Pour the cooled fruit mixture into a food processor or blender and process on medium speed until it resembles a thick purée.

Cool completely before serving. The spread can be kept in an airtight container in the refrigerator for up to 2 weeks.

Creamy Banana Breakfast Smoothie

Serves two.

Even if you barely have a moment to spare in the mornings, you can still have a delicious and healthy breakfast. You can whip up this smoothie in a hurry and you can drink it on the go if you need to.

• 2 bananas • 225ml almond milk • 4 tablespoons water

• 2 tablespoons raw honey • 8 ice cubes

Place all of the ingredients, except for the ice cubes, into a blender. Blend on high until smooth. Add the ice cubes and blend again until thick and creamy.

Paleo Green Smoothie

Serves two.

Green smoothies provide you with a ton of vitamins and minerals from green veggies and fruits. This recipe will be a delicious start to your day and takes just a couple of minutes to prepare.

• 1 cup fresh spinach • 1 cup fresh watercress

• 500ml unsweetened apricot nectar • 1 banana

Place all ingredients in a blender and blend on high for 1–2 minutes until very smooth. Drink immediately.

Paleo Scotch Eggs

Serves four.

Traditional Scotch eggs are made with sausagemeat and Paleo-friendly sausage can be a bit of a hassle to make. This recipe substitutes pork mince with delicious results.

• 4 large eggs • 500g fresh pork mince • ½ teaspoon salt • ½ teaspoon freshly ground black pepper

• ½ cup chopped fresh parsley • ½ teaspoon dried rosemary • 1 tablespoon coconut oil

Place the eggs in a saucepan of cold water to cover and bring to a boil over a high heat. Cover, remove from the heat and allow them to steep for 15 minutes. Place in a bowl of cold water to cool.

In a large mixing bowl, combine the pork mince, salt, pepper, parsley and rosemary and mix well with clean hands.

Divide the mince into 4 patties about 2cm thick.

Peel the eggs and place 1 egg in the centre of each patty. Use your hands to mold the patty around the egg, taking care that there are no gaps or tears.

Preheat the oven to 180 C / Gas Mark 4 and heat the coconut oil in a large frying pan.

Brown the eggs on all sides for about 10 minutes total, then place into a baking dish and bake for another 15 minutes.

Paleo Coconut and Walnut Pancakes

Makes four to six pancakes.

These pancakes are loaded with nuts and their healthy fats, which will provide you with plenty of energy to get through your busiest mornings. These will keep in the fridge for up to four days, so make extra to pop into the microwave on hectic days.

• 2 tablespoons coconut flour • 500ml coconut milk • 4 large eggs • 250ml water

• 1 teaspoon cinnamon • 1 cup of chopped walnuts • 3 teaspoons coconut oil

Place the coconut flour, coconut milk, eggs, water and cinnamon in a blender and blend on a low speed until smooth. Pour into a measuring jug.

Stir in the walnuts.

Heat 1 teaspoon of the coconut oil in a large heavy frying pan over medium-high heat. Pour in enough batter to make a 10cm pancake. Cook until the centre is almost dry, about 3 minutes, then turn. Cook for 1 more minute, then place on a covered plate to keep warm.

Repeat with the remaining batter. Serve hot with maple syrup or raw honey.