Beyond Cereal: 5 Painless Paleo Breakfasts For Busy Moms

Let’s Make a Paleo Breakfast

Now let’s shift gears a bit for some quick and easy ways to introduce your family to the paleo lifestyle. We’ll start bright and early with some paleo breakfast ideas.

When it comes to providing meals for others, including family and kids, that’s when planning ahead can be a big help. Here are five quick and easy paleo breakfast options to help you jump right in.

1. Banana-Nut Paleo Pancakes

Using three ingredients, have these pancakes ready to feed four people in just 15 minutes.


2. Breakfast Salad with Eggs Over Easy

It’s a good source of protein and vegetables to start your day. If you have your veggies already cleaned, chopped and stored in the refrigerator it can take less than 5 minutes to put this breakfast together.


3. Breakfast Smoothie

For a super quick liquid option throw some spinach or kale in a blender along with some fresh or frozen fruit, additional vegetables, ice and blend for a quick and easy breakfast smoothie. Combine with 1-2 hard-boiled eggs (make these 1-2 days ahead and store them in the refrigerator) and this makes a great breakfast-on-the-go.


4. No Grain Granola Cereal

If you’re missing the crunch that typical cereals provide, take some bars out of the freezer and break them apart in a bowl. Add some almond, coconut or whole milk and you’ve got yourself a paleo breakfast cereal.


5. Leftovers

What’s the quickest and easiest paleo breakfast option? Well it’s sitting right there in your refrigerator. One of the most hearty, satiating breakfasts that is most overlooked is leftovers. For some reason we tend to get stuck in the routine of cereal, waffles and eggs being the only options for breakfast, but fortunately a simple trip to your refrigerator can yield a gold mine of chicken, pork or beef. Throw some fresh vegetables on your plate or into a skillet for a few minutes and you have yourself a complete Paleo breakfast in no time.


For details visit:

Farm Veggies with Romesco Sauce (and Poached Eggs)

It is the absolutely, hands-down, best brunch to serve, ever! Think about it: a huge pan of fresh, in-season roasted veggies, a ton of poached eggs (or eggs of choice), and a delicious sauce to pour on top. Perfect. Use the left over sauce all through-out the week. Bonus!


Prep Time: 10 min
Cook Time: 40 min
Total Time: 50 min
  1. 4-6 fresh eggs (or more, for serving more people)
Romesco Sauce
  1. 1 cup Muir Glen fire-roasted crushed tomatoes
  2. 1 cup roasted red peppers, drained
  3. 1 garlic clove, crushed
  4. 1/2 cup raw slivered almonds
  5. Himalayan sea salt
  6. 2 tsp paprika
  7. Spicy Option: 1 tsp cayenne pepper
Vegetables (I buy in-season fresh vegetables)
  1. Asparagus
  2. Carrots
  3. Brussels Sprouts
  4. White Sweet Potatoes
  5. Onion
  6. Spinach
  7. 1 tbsp extra-virgin olive oil
  8. Sprinkle Himalayan sea salt


  1. 1. Preheat oven to 400
  2. 2. Clean and chop veggies
  3. 3. Line vegetables on baking sheet, sprinkle oil and salt and mix to coat
  4. 4. Roast for 40 minutes or until tender
  5. 5. While roasting, combine Romesco Sauce ingredients in your food processor, pulse until combined and thick, pour into bowl and set aside in refrigerator until ready to serve (note: this makes more sauce than you’ll likely need)
  6. 6. Make poached eggs
  7. -Fill a small/medium size pot with about 2 cups of water and 1 tbsp vinegar
  8. -Crack eggs individually into a ramekin
  9. -Once water is boiling, stir water with spatula until water is spinning slightly in a circular motion
  10. -Slowly pour egg into the spinning water; use spatula to slightly move it together if you need to
  11. -Let cook for about 3-4 minutes until egg white is opaque; spoon out with slotted spoon and set aside
  12. 7. When veggies are done, transfer to serving plate and serve with eggs and sauce!



Skinny Omelette Recipe

In and out of the kitchen in less than twelve minutes, counters cleaned, dishes done. And for those of you who are gluten-intolerant or can’t have gluten, these could be considered gluten-free crepes.

Favorite pesto, a small handful of greens, and crumbled cheese in addition to the omelette-egg base. That being said, there are a million ways you could remix this omelette recipe. You can add spices, seasonings, tiny grains, herbs, curry pastes, and infusions to the eggs before cooking. You can play around with different spreads, cheeses, mashed beans, tangy yogurt, salsa and/or avocados as filling. If you like Thai flavors, use Thai ingredients. If you like Japanese flavors, integrate those ingredients. The potential combinations are endless.

Ricotta spiked with lemon zest and some herbs would be a perfect, easily spreadable slather for this recipe as well.

2 large (preferably organic) eggs
a tiny pinch of fine grain sea salt
a few tablespoons of chopped chives
a dollop of pesto
a bit of goat cheese or feta
a small handful of mixed salad greens

Skinny Omelette Wraps

Use a fork to beat the eggs and salt in a small bowl. Beat well, until the eggs are mostly uniform in color – they seem to run around the pan more evenly when there aren’t huge patches of yolk vs. whites.

In your largest non-stick skillet over medium heat (this is one of the few occasions I actually use non-stick) pour the egg mixture and give it a good swirl so that they spread out thinly across the entire pan. Alternately, you can use a crepe pan or crepe maker – this works beautifully as well. Sprinkle the eggs with some of the chives and let them set, this happens quickly depending on the heat of your pan – 15 seconds to one minute. Run a spatula underneath the omelette and slide it out of the pan (flat) onto a countertop, large cutting board or Silpat-line cookie sheet. Do this with confidence (or practice). Spread the pesto across the surface of the omelette (if you have a thick pesto, thin it a bit with water to make it easily spreadable), and then sprinkle with the cheese and salad greens. Starting with one end, roll the omelette away from you. Cut in half on a deep diagonal. Season with a bit more salt if needed and serve garnished with a few chopped chives.

Serves one or two.


Vanilla-Almond Chia Breakfast Pudding

Once the ultimate energy food for ancient Mayans and Aztecs, chia seeds are an excellent source of antioxidants, omega-3s, calcium and fiber. Plus, they absorb over 10 times their weight in water, which makes them an unlikely hydration source too. In this recipe, chia seeds are soaked in almond milk (see almond milk recipe below!), which transforms them into a luxurious and creamy tapioca-like pudding. Top this easy-to-make chia puddingwith some fresh seasonal fruit, and you have yourself an incredibly nourishing breakfast.

Vanilla-Almond Chia Breakfast Pudding

Yields 2 servings

Prep time: 5 minutes
Soak time: 1-8 hours

The Skinny

Per serving (without fruit):

  • 309 calories
  • 20 g fat
  • 45 g carbs
  • 12 mg sodium
  • 29 g fiber
  • 15 g protein

Vanilla-Almond Chia Breakfast Pudding


2 cups unsweetened almond milk, homemade or store bought (see recipe for homemade almond milk below)
1/2 cup chia seeds
1/2 teaspoon vanilla extract
1-2 tablespoons pure maple syrup or raw honey
Seasonal fruit for topping (blueberries, peaches, figs and plums are pictured here)
Almonds or other nuts for topping


  1. Combine almond milk, chia seeds, vanilla and sweetener in a bowl. Mix well until combined and the mixture begins to thicken. Store covered in the refrigerator overnight or for at least an hour.
  2. Stir well before serving and add a bit of water to the pudding if it becomes too thick. Top with fresh fruit and nuts of your choice.
    Note: This recipe makes enough for two large servings, but feel free to double the recipe and keep it in your refrigerator so that you have breakfast for a few days in a row. It will keep refrigerated for up to 5 days.

Bonus Recipe:

Homemade Unsweetened Almond Milk

Yields 1 quart

Prep time: 5 minutes
Soak time: 3-8 hours

What You’ll Need

1 cup raw almonds
4 cups water

What to Do

  1. Put almonds in a bowl and cover them with water. Let them soak in the water for at least three hours, but preferably overnight.
  2. Drain and rinse the almonds and put them in a blender with 4 cups of water. Blend on high for one minute.
  3. Strain the almond milk through a fine mesh strainer or a nut milk bag into a container of your choice. Cover and refrigerate for up to five days.



Out of all the recipes that I’ve created so far, or out of all the culinary ideas that I’ve ever had, should I say, this is probably my favorite. Or at least, it’s a very serious contender for that well coveted position: not only is this breakfast absolutely, decadently super delicious, but it’s also, you have to admit, très joli to look at! Classic Egg-in-the-Hole can go right back to bed, ‘cuz once you’ve had a taste of these babies, you’re simply not gonna ever look back. This is SO much more fun, so much tastier, and so much prettier, too.

They’re the perfect balance between sweet and salty, and the soft consistency of the squash and egg is well completed by the little hint of crunchiness brought forth by the date and walnut crumble topping.

The addition of a tiny drizzle of maple syrup really tipped this one right over the edge.

This, I say, is a close as can be to a “traditional” breakfast!


Want to make your own? Alright, let’s get busy! First, you obviously need to get your hands on 2 beautiful, ripe acorn squash.

You might have to give them a quick wash to rid them of some dirt… Not that a little dirt ever killed anyone! ;)


For this project, we will only be using the nice middle slices; those that have a complete hole in their center once the seeds have been removed.

With slices about 3/4″ thick, I was able to get 3 per squash. You could probably stretch that number and get it up to 4 if you really wanted to. Just make your slices slightly thinner, but don’t go make them too thin, though. Keep in mind that you have to fit an entire egg in that hole and you wouldn’t want it to go over.

Now of course, don’t you go chuck the unused pieces of squash. Peel them and dice them then steam them or roast them, or better yet, use them in another dish. Just gimme a couple of days and I will have just the perfect recipe for you!

How does Oven Roasted Brussels Sprouts with Squash, Dates and Pecans sound? Yeah, I thought you might like that! Couple more days and the recipe will be up. Promise!


But for now, let’s get back to our breakfast Egg-in-the-Hole, shall we?

So… remove the seeds from your squash and lay the slices on a parchment paper lined cookie sheet. Sprinkle liberally with salt and pepper and throw that in the oven for about 20 minutes, just to soften up the squash some.


After that initial 20 minute trip to the oven, drizzle a little bit of olive oil over the squash then crack an egg right into each hole.

Sprinkle the eggs with their own personal dose of salt and pepper…


Then top each “Egg-in-the-Hole” with a mixture of finely chopped dates and walnuts.

I know, it may sound weird, but trust me. IT WORKS! It more than works. It totally DELIVERS!


Back in the oven for 10 more minutes this goes, until your eggs turn nicely opaque and the yolks are set.


Serve these as soon as they come out of the oven, garnished with a little bit of freshly chopped parsley.

Hey, if you don’t want the parsley on there, feel free to leave it out. I like it. I’m a big fan of green. I find it makes anything look so much better.


For a little extra indulgence, and to bring this breakfast experience up to level “Cloud 9″, add a little drizzle of Pure Maple Syrup over the whole deal.

Again, trust. It’s insane. You really have to taste this for yourselves.

Oh, and in case you are concerned about the peel having been left on the squash, know that, once cooked, the peel of Acorn Squash is totally edible.

While it does retain a certain kind of firmness to it, it’s still soft enough that it can be completely chewed down and won’t tarnish your feeding experience in the least. I swear!

Oh, and did I mention just how convenient this breakfast is too? While it looks and taste much better fresh, it does reheat suprisingly well. I tried both the microwave and covered skillet over medium heat methods and both produced more than satisfactory results.

If you are going to serve this to guests, I strongly recommend sticking to fresh out of the oven, but if you want to make this on the week-end for you to have a breakfast that’s ready to go in no time during the week, then this remains a serious option.

One that will brighten up your mornings, guaranteed!



Yield: Yields 6 Egg-in-the-Holes

NF based on 1 of 6 servings


  • 2 acorn squash
  • 6 whole eggs
  • 2 tbsp extra-virgin olive oil
  • Salt and pepper to taste
  • 5-6 pitted dates
  • 8 walnut halves
  • Fresh parsley to garnish



  1. Preheat oven to 375F
  2. Slice squashes crosswise in order to get at least 3 slices with complete holes per squash*. Your good slices should be about 3/4″ inch thick.
  3. Remove the seeds and place the slices on a parchment paper lined baking sheet. Sprinkle liberally with salt and pepper and bake in the oven for 20 minutes.
  4. While the squash is in the oven, place walnuts and dates on a cutting board and chop them simultaneously until their texture resembles that of coarse sand.
  5. Take the squash out of the oven and drizzle each slice with a little bit of olive oil.
  6. Crack an egg directly in the center of each slice, sprinkle eggs with a little bit of salt and pepper and sprinkle date/walnut crumble over the entire surface of the squash slices and eggs
  7. Return to the oven for 8-10 minutes or until the eggs are done to your liking
  8. Garnish with fresh parsley and serve immediately.
  9. Drizzle with maple syrup if desired.