These grain-free crepes with apricot preserves are the perfect easy but special breakfast for Mother’s Day or any occasion. This post is sponsored by Bonne Maman.
It’s been a while since I’ve posted a breakfast recipe, but I’m making up for it today by sharing these super simple grain-free crepes filled with Bonne Maman apricot preserves. The batter is easy to whip up by hand in just one bowl, and the apricot preserves provide the ideal balance of sweet and tart flavors for the filling. I like to serve these with a sprinkling of powdered sugar, a dollop of whipped cream, and fresh berries, but the crepes and preserves are also great on their own! This is a great recipe to make for a Mother’s Day breakfast in bed or any other special occasion.
Bonne Maman preserves are my go-to for filling these crepes and any other time I need fruit preserves–they’re great for adding a hint of sweetness to savory recipes, too! All of Bonne Maman’s products are made with wholesome pantry ingredients and homestyle recipes that have stood the test of time. Their apricot preserves pack even more of a flavor punch than fresh apricots, thanks in part to the brown sugar and lemon juice that are added to the recipe. They’re also gluten free and Non-GMO Project verified. And right now, you can enter Bonne Maman’s sweepstakes to win a 12-piece Le Creuset cookware set, free preserves, and more!
This paleo dutch baby takes less than half an hour start to finish, making it the perfect treat for weekday mornings. Whip one up for your valentine this week!
A couple of weeks ago I shared a picture of a cranberry dutch baby on Instagram, and people got really excited. Several people messaged me asking for the recipe early because they couldn’t wait until I posted it on here to make it. I can understand the excitement–these paleo dutch babies are pretty fabulous, especially because they’re simple to make in less than half an hour. I have to be at work at 7:45 on Wednesday mornings, and I often roll out of bed at 6:15 and whip one of these up. Just because it’s early on a weekday doesn’t mean we don’t have time to make a hearty and indulgent breakfast!
This paleo dutch baby is a streamlined, small-batch version of the German Apple Pancake from my cookbook, Paleo Planet. I find myself making this weekday morning variation much more often than the original–so often, in fact, that I have the ingredients and quantities memorized. If you have a two-tablespoon measure (otherwise known as a standard coffee scoop!), the process is especially easy.
These Whole30 breakfast nachos are ideal for game day or anytime you’re craving a decadent plate of nachos but still want to stick to paleo ingredients. They take just half an hour to make!
Where have breakfast nachos been all my life? They’re a million times better than any nachos I’ve ever had before, despite being free of gluten, grains, and dairy. They’re super fast to make and just as welcome in the evening as at breakfast time. What’s not to love?
For these Whole30 breakfast nachos, we’re using thinly sliced potatoes cooked to a crisp in bacon grease instead of tortilla chips. This is one of those healthier substitutions that just so happens to taste way better than the original. The potatoes get really nice and crunchy around the edges, but still retain a little toothsome chew near the middle. I’d happily eat a sheet pan full of them with no adornment whatsoever.
I can’t say no to any of these toppings, though. We’ve got crispy bacon, eggs cooked to your liking (bring on the runny yolks for me!), rich avocado, thinly sliced scallions, crispy bits of radish, fresh cilantro, tart lime, and some salsa on the side. And once you break that yolk and let it mix a bit with the potatoes and toppings, I swear to you it will taste like these nachos have cheese in them! You just have to try it to believe it.
Huevos divorciados is a classic Mexican breakfast that’s just as amazing for dinner. Homemade salsa verde makes it extra special!
Huevos divorciados, which literally translates to “divorced eggs”, are one of my favorite Mexican breakfasts. Two fried eggs are served with two different kinds of salsa–in this case, salsa verde and ancho chile salsa. They’re often separated by some refried beans and potatoes, but I like to serve them with a quick sweet potato hash. If you have your salsas ready, this meal comes together in less than 30 minutes. And while homemade salsa is the most delicious (plus fun and easy to make!), store-bought salsas can definitely work, too. Just read the labels carefully if you’re doing a Whole30!
These huevos divorciados and salsa verde are from my cookbook, Paleo Planet. If you don’t have your copy yet, you can order one on Amazon or pick one up at many Barnes & Noble stores and local booksellers. The book has over 125 internationally-inspired paleo recipes, including over 80 that are Whole30 compliant. You can download the Whole30 recipe list right here!
Sweet, smoky, and crisp, these sweet potato latkes are really hard to beat, especially topped with cashew sour cream and applesauce.
To celebrate the one-year anniversary of the release of my cookbook Paleo Planet, I’m sharing one of my favorite recipes from the book–smoky sweet potato latkes–plus a giant giveaway package. If you’re interested in winning a signed copy of the book, a box of grass-fed meat from ButcherBox, and paleo-friendly baking supplies from Rodelle, scroll down to the end of the post to enter. If you already have the book, you can give away the signed copy as a gift and keep the rest of the prizes for yourself. (If you do have the book and especially if you’ve cooked from it, would you consider leaving a candid review on Amazon? They’re so helpful to me and to potential readers. Thank you so much!)
Paleo Planet is a collection of gluten-free, grain-free recipes inspired by cuisines from all around the world, including over 125 recipes (and over 80 that are Whole30 compliant–get the full list here!). All of the recipes are dairy free with the exception of ghee, which can be swapped out if you’re avoiding it. The book includes a full chapter of sauces, spice blends, and pantry staples you can make at home, from za’atar to spiced ghee to almond milk, to ensure your paleo meals are extra delicious, along with three chapters of main dishes (poultry, beef, pork, & lamb, and seafood). These include paleo versions of well-known favorites like moussaka, pad see ew, and chiles rellenos plus dishes that may be new to you, like kaddo bourani, an irresistible Afghan pumpkin dish, and ají de gallina, a Peruvian chicken dish cooked with ají amarillo chile paste. The cookbook also includes a chapter for appetizers, soups, salads, and snacks, a chapter of vegetable sides, and of course a dessert chapter.
I’m so excited to be partnering with ButcherBox and Rodelle to bring you a prize package full of wholesome ingredients that you can use to make recipes from Paleo Planet as well as anything else you’re whipping up this season. Rodelle is providing their high-quality vanilla beans, vanilla extract, and baking cocoa, which can be used in a myriad of desserts from the book, from Black Forest Cake to Millionaire’s Shortbread to Mexican Brownies. ButcherBox is providing a box of their 100% grass-fed meat, conveniently packaged in individual servings and shipped straight to your door on dry ice. Their meat is my go-to for all the carnivorous recipes in my book, from Milanesa to Australian Burgers to Honey Chipotle Short Ribs.
This gluten-free quiche lorraine with leeks is perfect for Mother’s Day brunch! The crisp cassava flour crust and custardy filling studded with leeks and bacon are both total crowd pleasers.
Mother’s Day is right around the corner, and if your mom is anything like mine, she would love this quiche. I’ve been working on it for weeks, playing with the proportions to make a crisp but sturdy crust with my new favorite grain-free flour, Otto’s cassava flour, and balancing the flavorings of the filling so that they’re just right. After more tries than I care to count, I’ve finally nailed it. This gluten-free quiche lorraine is good enough for your mother, skeptics who raise their eyebrows at the thought of grain-free pastries, and just about anyone else. Don’t tell your gluten-eating family members and I bet they won’t know there’s no wheat in here.
Quiche is a bit of a process, so setting aside my recent burst of quiche-testing mania, I don’t make it often. A frittata is quicker and easier and does just fine for a regular meal, but when the occasion is special or you want to treat yourself, a quiche 100% worth it.
Despite the many recipes that try to bill a frittata as a crustless quiche, the absence of crust is not the only difference between the two. The fillings of quiches and frittatas, even when made with similar ingredients in similar proportions, are totally different in texture. In addition to the quiche crust being delicious and satisfyingly toothsome in its own right, it plays a vital role in ensuring that the filling is delicate, light, and custardy instead of chewy and overcooked. The crust shields the egg and cream mixture from getting too much direct heat, which allows it to bake into an impossibly smooth and irresistible sensation that’s worlds better than an omelette or frittata.
This dairy free blood orange curd is sweetened with honey and tastes amazing on its own, on ice cream, with chocolate cake, or on top of pancakes.
At the risk of having someone say that there are too many curd recipes on my site, I’m bringing you a dairy-free, honey-sweetened blood orange curd today. The very first recipe I ever posted here on A Calculated Whisk was for a classic lemon curd, and I also have ones for strawberry curd and dairy-free lemon curd. Oh, and there’s a paleo lemon curd in my cookbook, Paleo Planet.
Why more curd? The short answer: because blood oranges (see Exhibit A below–how can anyone resist?). The longer answer is that I wanted to see how simple and wholesome a citrus curd could get by using a base of just freshly-squeezed juices, eggs, and honey. There are two more ingredients–a tiny splash of vanilla extract and a pinch of salt–to help the orange flavor pop a little more, but that’s all you need to make this blood orange curd. It’s simple and it’s real food, but it tastes like the melted creamsicle sauce of your dreams.
If you can’t find blood oranges, you can use regular ones. The color will of course be different, but the curd will still be scrumptious. If you find Cara Cara oranges, those would be a nice compromise–I recently ate one that was darker in color than some of the blood oranges I used to make this curd.
In case you’re not entirely sure what a citrus curd is, I’ll tell you: it’s like a cross between a jam and a custard but it’s better than both, and it’s traditionally served with scones and clotted cream for high tea in England. Lemon curd is the standard, but curd can be made with any kind of citrus, or with citrus and a variety of other fruits. The basic formula is lemon juice, egg, sugar, and butter, but here I’ve omitted the butter and used raw, local honey instead of sugar without making any sacrifices in flavor or texture. This curd does come out a little thinner than other curds I’ve made because of those changes, but that actually makes it perfect for how I prefer to use it: as a sauce to elevate all manner of grain-free desserts and breakfasts from good to just ridiculous.
Did you know you can make an amazing soufflé without cheese? This spinach and bacon soufflé is gluten free, paleo, Whole30-compliant, and an ideal way to treat yourself to a decadent breakfast or brunch that’s still super healthy.
Big news! Paleo Planet was nominated for Best New Specialty Cookbook as part of Paleo Magazine’s Best of 2015 awards! I’m so happy and excited to be nominated, and so grateful for all your amazing support. If you’re a fan of Paleo Planet, would you take a minute to cast your vote for the book here? Voting is open until January 31st, it’s super quick (you only have to vote in the categories you want to vote in, so you won’t be forced to choose if there’s a category you don’t have an opinion on), and there’s a special discount on the magazine as a reward for taking the survey in case you’re interested in becoming a subscriber.
The nomination is actually perfect timing because I was already planning to share a recipe from Paleo Planet with you today, along with a free download of a special table of contents I put together that lists all the Whole30-compliant recipes in the book (there are over 80 of them!).
So today I’m sharing one of my favorite recipes from the Breakfast & Brunch chapter: Spinach and Bacon Soufflé. Soufflés are notorious for being kind of a pain to make, but I disagree with that: I think they’re relatively easy, super fun, and so worth it. If you haven’t tried one, you need to add it to your list: the fluffy, airy texture is like nothing else. Plus, this one is packed with spinach and bacon–how can you go wrong?
My first time ever making a soufflé was in April of 2013, and it was actually one of the very first recipes I posted on this site, back in the days when I spent 2 minutes on each photo shoot and hadn’t discovered paleo yet. (If you want to see it, here it is, but you have to promise not to judge!) That one had spinach and parmesan in it, and planted the inspirational seeds for the paleo spinach and bacon soufflé I’m sharing today. I also shared a pumpkin and pecorino soufflé later that year that’s gluten free and grain free but still contains cheese. When I was developing recipes for Paleo Planet, I challenged myself to make a delicious soufflé with no dairy other than ghee, and lucky for me, it was quite easy! A bit of nutritional yeast provides a hint of cheesy flavor, and bits of bacon interspersed throughout ensure that each bite has textural interest, too. It’s a perfect breakfast or brunch to make when you want to treat yourself to something fancy and a little off the beaten path but still really nutritious.
Today is an exciting day–it’s the first time I’ve ever had a guest author here on my site. Lauren Lester, one of my very favorite paleo bloggers, created this recipe for paleo chocolate pumpkin muffins. Read a little more about Lauren at the bottom of this post, and check out her blog Wicked Spatula for more delectable paleo recipes and gorgeous photographs! Take it away, Lauren…
I’m so excited to be guest posting today on A Calculated Whisk! I’ve been a fan of Becky’s recipes for a while so when we started chatting about swapping guest posts I was thrilled. I’ve got a great fall recipe for you today and if you’d like to check out Becky’s Chicken Apple Sausage that she’s sharing on my site Wicked Spatula you can head on over there as well!
Alright, is there anything better than a warm muffin early in the morning? I personally don’t think so, especially when they’re filled with dark chocolate. These Paleo Chocolate Chip Pumpkin Muffins take one step further into fall heaven with the addition of pumpkin and pumpkin pie spice. Before going Paleo last year muffins were a breakfast staple. I would pick up a few mixes for the week and with only 30 minutes of effort I’d have breakfast ready for the entire week. We all know Paleo baking baking isn’t that simple though. Usually there are precise measurements, speciality ingredients, and one too many bowls if you were to ask my husband. Read More…