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!
This spring farmers market salad highlights the best of May’s produce, including beets, strawberries, and sugar snap peas, plus local goat cheese and quail eggs.
After suggesting the other day that you roast a bunch of chicken and potatoes, I’m here with something truly seasonal: this spring farmers market salad. All of the produce and the quail eggs are from Big Sycamore Farm in Decatur, TN and the goat cheese is from Rafting Goat Cheese in Old Fort, TN, so everything except the dressing is a local ingredient that I got at the farmers market or at the farm itself.
Getting my produce from nearby makes a huge difference for me in several different ways. First of all, let’s talk taste. The flavor of local fruits and vegetables is so much better. Pretty much every time I try something new from my CSA box, I say to myself, “These are the best _____ I’ve ever eaten,”. It’s happened with carrots, squash, beets, strawberries, and countless other things. When you’re thinking about vegetables that were picked today or yesterday at a farm in your area and produce from the grocery store that’s already traveled across the country or even the world before getting to you, there’s really no comparison. Fresher fruits and vegetables taste so much better.
Also, when you get your goods from nearby, you have the opportunity to go see exactly how everything works at the farm, or at least hear all about it directly from a farmer at the market. You won’t have to wonder just exactly how free-range the chickens are or what the crops have been sprayed with.
If you read my blog often, you’ve probably heard me talk about my Big Sycamore Farm CSA. (Wondering what a CSA is? It stands for community-supported agriculture and is also known as a farm share. Find out more and search for one near you here.) Right after moving down to Chattanooga in September, I met Initia and Bertus at the farmers market and bought a leftover box from their summer CSA. I was hooked by how amazing everything tasted, the wide variety of produce they included, and how convenient it was to get one big box of fruits and vegetables for the week in one fell swoop. I soon after signed up for their winter CSA, which has a short season running from October to December. It’s like a breath of fresh air during the colder months, and the vegetables in my boxes led me to create things like this winter vegetable gratin that I never would have made otherwise.
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.
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.
Spiced beef and sweet potato bowls with crispy eggs, fresh figs, and goat cheese: a unique and satisfying grain-free breakfast or dinner in less than 30 minutes.
This may seem like a strange combination of foods, but don’t knock it ’til you’ve tried it. This quick spiced beef with sweet potatoes is delicious all on its own, but adding a crispy egg, a few fresh figs, and a generous dollop of goat cheese kicks things up several levels.
The spiced beef and sweet potatoes is a fast, pared-down version of my bacon and sweet potato chili, with a few slightly more exotic spices added in. Microwaving the sweet potato chunks for a few minutes while the meat is browning saves times and ensures even cooking. Coriander, turmeric, cardamom, and allspice give the beef and sweet potatoes just the right amount of fragrance and spice.
In case you haven’t had the pleasure of indulging in a crispy egg, let me sell you on it. It has perfectly cooked whites, a runny yolk, and irresistible crunchy browned lacy bits all around the edges.
This paleo breakfast casserole is so packed with flavorful ingredients that no one will notice it’s dairy free and Whole30 compliant. It’s great to make ahead and reheat on busy mornings, too!
I’m finished with the first week of my Whole30, and feeling pretty great. You can see almost every delicious thing I’ve eaten over on Instagram–I’ve been having so much fun trying out new recipes and revisiting old favorites. Doing a challenge like this really gets the creativity flowing!
So far I’m breezing through each day without craving any off-plan foods–I even survived a friend’s birthday party last night without any serious yearnings for the cake, cookies, booze, or tortilla chips that everyone else was enjoying. I sipped on seltzer with lime, snacked on mixed nuts, and felt pretty darn virtuous.