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Meanwhile, place the bacon in a pan and cook until crisp. Set aside on a paper towel-lined plate and crumble into pieces. Place the crumbled bacon into a small bowl with the lettuce and mayonnaise. Spoon the bacon mixture into the hollowed tomatoes. Refrigerate for one hour before serving. The silky cinnamon cashew filling to these twice-baked sweet potatoes is a perfect addition for any paleo diet meal.

20 Easy Paleo Dinners for Weeknights | The Paleo Running Momma

More fancy than a regular baked potato, these twice-baked potatoes will help to elevate your dinner to the next level. The creamy filling adds just the right amount of sweetness without using any sugar.


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Poke the sweet potatoes with a fork and place on a baking sheet. Bake for 50 minutes or until soft. Remove from the oven and let cool. Drain the soaked cashews and place in a blender. Blend until finely ground. Add almond milk, vanilla, honey, cinnamon, and nutmeg and process until creamy. Once the potatoes are cool enough to handle, slice them down the middle and carefully scoop out the flesh, placing into the blender. Leave a thin layer of sweet potato on the inside of the skin to hold it up. Blend the sweet potato filling with the cashew mixture until completely combined.

Season with salt and pepper to taste.

50 of the Best Easy Keto Breakfast Recipes With 10 Net Carbs or Less

Carefully add the filling back into the potato skins and bake for an additional 15 minutes. Remove potatoes from oven and top with fresh thyme to serve. True to their name, these healthy paleo muffins are perfect for starting your day off right. The muffins include an array of ingredients that are good for you — including carrots, applesauce, and cranberries — but still taste light and moist. Perfect for breakfast on-the-go, this nourishing treat can be enjoyed by everyone in the family.

Breakfast Pizza – Red, White & Blue – options for Low Carb / Keto / Paleo

Line a muffin tin with liners. In a large bowl, add applesauce, eggs, coconut oil, honey, and vanilla. Stir in the coconut flour, cinnamon, baking soda, and salt. Fold in the carrots, coconut flakes, and cranberries.


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Distribute the batter evenly into the lined muffin tins, filling each about two-thirds of the way full. Top with chopped walnuts if desired. Serve warm or store in the refrigerator in an airtight container. Chocolate and peppermint make a great combination, especially around the holidays.


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These paleo pancakes are very rich and decadent, and probably do not even need to be served with syrup. Instead add a little whipped coconut cream on the top for serving. In a large bowl, whisk together the eggs, milk, peppermint oil, and honey. Slowly add in the remaining ingredients, stirring everything together until just combined.

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Heat a griddle or non-stick skillet to medium heat. Coat the pan with coconut oil. Pour about 2 tablespoons of batter onto the skillet and spread into a circle. Cook for minutes until bubbles start to appear, and then flip. Cook for another minutes and then remove to a plate. Repeat with remaining batter. Serve warm with whipped coconut cream. This paleo breakfast recipe has several steps but is well worth the extra effort. Crispy prosciutto and poached eggs rest on a bed of fresh asparagus, all topped with a rich hollandaise sauce.

The flavors combine to form a delicious and savory breakfast. Hollandaise sauce: 3 egg yolks 3 tbsp extra virgin olive oil 2 tbsp hot water 1 tbsp lemon juice Pinch of salt Pinch of cayenne. Bring a large pot of salted water to a boil. Add in asparagus and cook minutes until tender. Remove from the water and place into an ice bath to stop the cooking process. Drain and set aside. For the hollandaise sauce, whisk the egg yolks in a medium metal bowl. Add in the olive oil, water, lemon juice, salt and cayenne and continue whisking.

How to Make Low Carb Paleo-Friendly Cauliflower Pizza Crust

Place the bowl over a pot of boiling water so that the bottom of the bowl is steamed. Whisk constantly until the sauce thickens, about minutes. To poach the eggs, fill a large skillet with water. Heat to barely a simmer and add vinegar to water. One at a time, crack the eggs into a small bowl and use the bowl to slowly slide the eggs into the water. Cook for 4 minutes or until the egg whites are set and yolks are still soft. Using a slotted spoon, transfer the eggs to a paper towel-lined plate.

To serve, divide the asparagus between plates. Place the prosciutto over the asparagus. Top with poached eggs and hollandaise. Sprinkle with salt and pepper. Serve immediately. Overnight Paleo Oatmeal.

BROWNIE TRIFLE - deliciously gluten-free, dairy-free, paleo and vegan friendly

Life-changing Almond Butter Smoothie. Coconut Flour Pancakes Ditch the Wheat. Paleo Pumpkin Granola Frisky Lemon. Since it is a dish that is traditionally served over pasta and heavy on cream, beef stroganoff is not often mentioned in the Paleo diet. This flavorful beef stroganoff stands out on its own but can also be served with cauliflower rice or spaghetti squash. Instead of thick cream, coconut milk is added to the stew.