I try to get some kind of veggie into my breakfast every day, but it can be a challenge sometimes to cook and still be at work at a reasonable hour. I’ve noticed lately that I’m setting my alarm for later but still pressing the snooze button once or twice, generally creating a frenzy to get out of the house each morning. I know good and well that I feel so much better if I just get up without hitting snooze, but who can resist this animal all snuggly in the morning??
“Be prepared or prepare to fail!”
Weekend Prep: One of my favorite ways to prepare for the week ahead is to make a solidly healthy breakfast over the weekend that will last through the weekdays. That way, I can just grab it from the fridge and either gently heat it or just eat it cold, and I’ll be guaranteed a good start to the day. There are quite a few ways to accomplish a quick morning breakfast, but for me, it really needs to hit a few key points.
- It needs to include a vegetable (I count sweet potatoes as a veggie when I make this delicious bread!)
- It needs to have a healthy dose of protein and good fats
- It needs to be delicious
- It needs to not be cold cereal
Not so hard, right? I’ll often make a veggie-packed frittata or a green smoothie to serve this purpose, but sometimes it’s fun to switch it up. That’s where these muffins come in. Without a doubt, they hit all the points, especially the delicious one.
Why not cold cereal you ask?
Well for one, I don’t like it. But more importantly, with the exception of very high quality organic, gluten-free granola (which I do like but still don’t eat for breakfast because it’s pretty high in carbs), cereal is garbage. It’s either made of wheat, soy, corn or rice so heavily processed that it turns to sugar in your body basically immediately — yes, even the “whole grain” stuff does this.
A little-acknowledged fact in the world of boxed and packaged foods is that whole grain flour is no longer a whole grain. It’s a flour. Whole wheat/oat/rice/WHATEVER flour has almost the same glycemic load as white flour, and when it’s extruded into little “o’s” or flakes or whatever shape you like, the proteins are denatured, and the whole grain ingredient is no longer healthy in any sense of the word. Plus boxed cereals almost always have too much added sugar, often in the form of high fructose corn syrup, and most people eat cereal with milk, which contains even more sugar. Good quality granola and other homemade cereals (one of which I will share with you soon!) are exceptions to this rule because they don’t contain grain flours or excessive added sugar. Instead, they either contain whole oats or (in the case of the one I’ll be sharing with you soon!) a pseudocereal that big agriculture hasn’t had a chance to mess with.
Ok, now that I’ve stepped off my soapbox that has basically nothing to do with the recipe I’m about to share …
I mentioned grain flours as no longer being a whole grain, but I didn’t mention anything about alternative/paleo flours. These muffins contain almond meal and coconut flour — neither is a grain, and both have a low glycemic load, so they don’t apply to the “WHATEVER” category in my list above.
Paleo Bacon Veggie Muffins
I love eating these muffins for breakfast not only because they’re grain-free, full of veggies, healthy fats, and protein, but also because they are fabulously delicious. Plus they contain the building blocks of serotonin that I talked about on Tuesday’s post about Gut Health and Mood: tryptophan coupled with just a little bit of healthy carbs.
These little cuties got two thumbs up from Loren, and we ate them every morning this week. Just one muffin keeps me full until lunch, although different people have different appetites. (My rail of a husband sometimes has a snack around 11 after eating one of these …)
- 12 strips organic uncured, sugar-free bacon
- 1/4 large red onion
- 6 ribs purple kale
- 3 or 4 scallions
- 12 pastured eggs
- 1/2 cup coconut milk
- 1/4 cup coconut flour
- 1/4 cup almond meal
- 1/2 tsp salt
- 1/4 tsp black pepper
- preheat oven to 375
- cut 12 strips of organic bacon in half and place each one criss-crossed into a muffin tin
- cook bacon in oven for 10 minute
- while the bacon is cooking, dice onion, chop purple kale and scallions
- when the bacon is done, carefully remove from the oven
- pour about 3/4 of the bacon grease into a jar to use for later and the rest into a warm skillet or fry pan
- set bacon aside
- saute onions, kale, scallions until the onions are translucent (3 to 5 minutes) and turn off the heat
- in a large mixing bowl, crack eggs, and beat with coconut milk, coconut flour, almond flour, salt, and black pepper, making sure to get rid of all of the clumps
- once all ingredients are mixed into a smooth batter, add the vegetable mixture and stir to incorporate
- pour the veggie batter into each bacon-lined muffin tin until the batter is evenly distributed
- bake on 375 for 12-15 minutes or until the center is done