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5 Easy Paleo Breakfasts You Will Love

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    This article was originally published on July 8, 2014.

    Good Morning Paleo opens with the line, “Morning is the best time of day.” If you don’t agree, you may change your mind when you try the gluten-free, grain-free, and impossibly delicious breakfast recipes in Jane Barthelemy’s sunny cookbook. Barthelemy’s a fan of the Paleo approach because it’s not about calorie-counting or portion control; rather, it's about which foods to eat (vegetables, eggs, fruit, meat, fish, poultry, seeds, nuts, healthy fats) and which to skip (processed foods, grains, dairy, beans, sugars).

    It seems simple — but it can be hard to resist the allure of a quick a.m. sugar hit unless you know exactly what to reach for instead. That’s where Good Morning Paleo comes in: These divine dishes will make you forget all about that donut or processed bowl of cereal. They also happen to be gorgeous to look at. Click through for all of the grain-, sugar-, and dairy-free morning goodness you'll ever need. The only question left: Which recipe will be tomorrow’s breakfast?

    Good Morning Paleo by Jane Barthelemy, $13.85, available on Amazon.

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    Even when eating Paleo-style, you can have your bread and eat it, too. This luscious bread gets its smooth and nutty flavor from a generous helping of almond butter.

    Yields: One 9 × 5-inch loaf

    Ingredients
    6 large eggs
    2 cups roasted almond butter
    3/4 tsp unprocessed salt
    1 tsp baking soda
    2 tbsps apple cider vinegar

    Instructions
    Preheat the oven to 350°. Line the pan with parchment paper so it hangs over the sides as handles.

    In a large food processor or mixing bowl, place the eggs, almond butter, salt, and baking soda. Mix until smooth.

    Add the vinegar and mix very well. The batter should be the texture of smooth pancake batter. Pour the dough into the baking pan.

    Bake for 40 to 50 minutes, or until a toothpick comes out clean. Cool before slicing.

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    Instead of potatoes, this hash uses cauliflower — with irresistible results. You can make your eggs any way you like: soft-boiled, fried, poached, scrambled, you name it. As for the bacon, make sure to look for a sugar-free kind; a lot of packaged bacon has sneaky added sugar. Pro tip: Freeze the leftovers for on-the-go breakfasts that will keep up to six weeks.

    Yields: Serves four, with one egg each

    Ingredients
    4 large eggs
    3 tbsps coconut or olive oil
    3 cloves garlic
    1 large onion, preferably red, sliced
    Unprocessed salt and pepper to taste
    1 1/2 cups raw sweet potato, in bite-size pieces
    1 large head raw cauliflower, cut into bite-size florets
    4 green onions, sliced
    1/2 cup sliced bacon, cooked and diced

    Instructions
    If you’re doing soft-boiled eggs, start them now. In six minutes, both the eggs and the hash will be ready. If you’re frying, poaching, or scrambling the eggs, do that as the hash is finishing.

    To make soft-boiled eggs, fill a medium saucepan half-full with water. Bring it to a boil and turn the heat down to medium. Using a large spoon, carefully lower the eggs one at a time into the boiling water. Set the timer for six minutes.

    For the hash: In a large skillet, melt the oil over medium-high heat. Add the garlic and sauté briefly, for about one minute. Add the onion, salt, and pepper. Sauté for two minutes, until the onions begin to soften.

    Add the sweet potato and sauté for two minutes. Add the cauliflower. Sauté for three to five minutes, stirring gently. Add green onions and bacon. Cover the pan and cook for one to two minutes, stirring occasionally and adjusting the heat so it doesn’t burn. When the cauliflower is barely al dente, the hash is done. Cover and remove from the heat.

    If you’re frying, scrambling, or poaching the eggs, do this now. To open soft-boiled eggs, immerse them in cold water so they stop cooking. Use a table knife to cut an opening around the middle of each egg. Give the shell a light whack with the knife and lift off the top half of the egg. Serve eggs in the half-shell, or use a teaspoon to scoop eggs out onto the hash.

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    Chia seeds are pretty great. They deliver protein, omega-three fatty acids, and fiber — and they taste heavenly when paired with fruit and coconut milk, as in this super-simple parfait.

    Yields: One serving

    Ingredients
    3 tbsps chia seeds, white or black
    3/4 cup unsweetened coconut milk or almond milk
    1 tsp vanilla
    A sprinkle of ground cinnamon
    1 to 2 tsps honey (optional)
    3/4 cup low-sugar colorful fruit, such as raspberries, blueberries, kiwi, kumquat, etc.

    Instructions
    In a cereal bowl, stir together chia seeds, milk, vanilla, cinnamon, and optional honey. Let sit for 15 minutes or refrigerate overnight, and the chia seeds will expand, soften, and absorb the liquid.

    Layer chia tapioca in a tall glass with your favorite fruit.

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    If you’re not already familiar with kefir, allow us to introduce you. Kefir is a fermented, creamy product that is usually made from dairy and is similar to yogurt, but with natural carbonation that gives it a pleasant tang. If you're cool with dairy, try goat's-milk kefir; if you’re steering clear, coconut kefir is a great option. Either way, this smoothie is a nutrition-packed powerhouse you can make in a minute.

    Yield: Serves one

    Ingredients
    1/2 cup goat kefir or coconut kefir
    1/2 cup filtered water, coconut milk, almond milk, or hemp milk
    2 tbsps flax seed oil
    1/2 cup unsweetened low-sugar berries, such as rasperries, blueberries, gooseberries, elderberries, and/or cranberries (either fresh or frozen works)
    1/2 orange, peeled
    1/2 tsp vanilla
    1 scoop of your favorite protein powder
    1 tsp bee pollen
    2 tsps maca powder
    1 to 2 tbsps honey (optional)

    Instructions
    Blend all ingredients until liquefied. Pour into a tall glass and enjoy immediately.

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    A classic eggs Benedict calls to mind lazy Sunday mornings spent luxuriating over sumptuous brunches. This recipe is light, but still brings on the luscious. The bulk of the cooking is in two actions: blending the sauce and poaching the eggs. If you like, you can make the Hollandaise in advance to cut down on prep time.

    Ingredients
    For the Hollandaise
    Yield: 3/4 cup sauce
    2 tbsps fresh lemon juice
    1/2 tsp unprocessed salt
    4 tbsps coconut butter, softened
    A pinch of ground white or black pepper
    A pinch of cayenne
    1 tsp nutritional yeast
    1/2 cup coconut oil, gently melted but not hot (put the jar in a bowl of lukewarm water)
    1/2 tbsp red palm oil (optional) for a beautiful golden color

    For the Eggs Benedict
    Yield: Serves four
    4 large eggs
    2 almond-flour English muffins or thick-cut slices of almond bread
    4 handfuls of baby arugula
    4 slices natural prosciutto
    3/4 cup Hollandaise sauce
    1 tbsp diced herbs: chives, green onion, parsley, or tarragon

    Instructions
    For the Hollandaise sauce
    In a small blender or immersion blender, mix together the lemon juice, salt, coconut butter, pepper, cayenne, and nutritional yeast. Blend until smooth. Add the coconut oil slowly in a stream while blending until smooth and creamy. Add the red palm oil last, if using, and blend again. Pour into a serving pitcher.

    For the Eggs Benedict
    To poach the eggs, put one inch of filtered water in a shallow pan and bring to a boil. One at a time, crack each egg into a separate small bowl and then slip it into the hot water. As the water resumes simmering, add the second egg. Repeat for the third and fourth eggs. Remove the pan from the heat, cover, and let it sit undisturbed for four minutes. A poached egg is done when the whites are solid and the yolk is still soft in the center.

    Toast the English muffin halves and spread with butter. Put a handful of baby arugula on each one. Top with a slice of ham. Put a poached egg on top and drizzle Hollandaise over everything. Garnish with herbs. Devour.