Many of our clients have asked us what we do for breakfast and how we fit eating healthy into a busy life. We get it. It’s not always possible to plan ahead and spend a few hours every weekend doing meal prep. Sometimes we end up roaming our kitchens at the end of the day like starved zombies ready to consume anything that gets in our way!
So, at Movement Duets, we recommend that you cook big when you can. Soups, casseroles, chili. That kind of thing. The kind of food that doesn’t leave you wanting and you can pack of half of it and freeze it for a rainy (zombie) day.
One of our favorite recipes for this is our Paleo Breakfast Casserole. We have options in here for strict Paleo and not so strict. We both currently eat some white potatoes and raw (cooked…because preggo) cheese sparingly.
Paleo Breakfast Casserole
What you need:
One parsnip (medium)
One carrot (large)
One sweet potato (medium)
1/3 cup almond flour
1 package nitrate free breakfast sausage
6oz of raw cheddar
What to do:
Preheat the oven to 350.
Grate the vegetables and sweet potato. You can substitute all veggies for white potatoes if desired.
Beat eggs and add almond flour, salt, pepper and other spices as desired.
Grate cheese if you choose to use it and set aside.
In a large baking dish pat the veggie/potato mix down into the pan. Place the sausage on top if the hash. Pour egg mixture over the top of everything slowly so that it can seep in to the other ingredients. Sprinkle cheese on top.
Bake at 350 for 1 hour covered. Uncover and broil for 5 minutes or until cheese gets crispy.