The New Year is upon us, and with it, is a chance to change the way we look at food. This year, I want to share with you, fun, tasty, easy, and of course, healthy recipes (with some tasty treats in between ;) ).

So let’s kick off the New Year with some delicious Breakfast ideas! Special Thanks to Nom Nom Paleo and Elana’s Pantry.

 

Easy  Paleo Fritatta

Ingredients:

1 tablespoon coconut oil or fat of choice • 1 cup emergency protein (whatever cooked meat you have on hand) • 1 cup frozen broccoli (or any leftover or frozen veggies) • 4 large pastured eggs • 2 tablespoons coconut milk •1 teaspoon kosher salt • Freshly-ground black pepper

 

First, preheat the oven to 350°F and heat the coconut oil in an 8-inch cast iron skillet over medium heat. Then, add whatever protein you have on hand (ground meat or bacon is definitely yummy!) to the skillet and stir-fry until heated through. Meanwhile, place the frozen broccoli in a medium microwave-safe bowl, cover it with a wet paper towel and nuke it until it’s thawed. Use a pair of kitchen shears or a knife to cut the broccoli into bite-sized pieces. Add the broccoli to the ingredients in the pan and mix to cook thoroughly. Crack the eggs into a medium bowl, and add the coconut milk, salt, and a few grinds of pepper. Pour the egg mixture into the skillet and cook for 3 to 5 minutes or until the bottom of the frittata is set. Place the skillet in the oven. Cook for 10 to 15 minutes, and then crank the heat up to broil for another 2 minutes or until the frittata puffs up and is cooked all the way through. Carefully transfer the frittata to a plate, slice, and serve.

 

Almond Flour Muffins

Ingredients

4 ounces blanched almond flour (about 1 cup) • 2 large eggs • 1 tablespoon agave nectar or honey •

 ¼ teaspoon baking soda • ½ teaspoon apple cider vinegar

 

 In a medium bowl, combine almond flour and baking soda.  In a large bowl combine eggs, agave and vinegar. Stir dry ingredients into wet, mixing until combined. Scoop about ¼ cup of batter at a time into a paper lined muffin pan. Bake at 350° for 15 minutes, until slightly browned around the edges. Cool in the pan for ½ hour. Serve with butter and your favorite jam!

 

On the go? Don’t have a lot of time for breakfast? Don’t worry about it! Make these tasty bars for a healthy, fast breakfast!

Ingredients:

1 cup blanched almond flour • ¼ teaspoon celtic sea salt • ¼ cup coconut oil • 2 tablespoons honey • 1 tablespoon water • 1 teaspoon vanilla extract • ½ cup unsweetened shredded coconut • ½ cup pumpkin seeds • ½ cup sunflower seeds • ¼ cup blanched slivered almonds • ¼ cup raisins

 

    In a food processor combine almond flour and salt. Pulse in coconut oil, honey, water and vanilla. Pulse in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins. Press dough into an 8 x 8 inch baking dish, wetting your hands with water to pat dough down. Bake at 350° for 20 minutes. Cool bars in pan for 2 hours, then serve.