The Simplest Paleo Breakfast

Eggs, Bacon & Veggies

Serves 1

Ingredients:

  • 3 rashers of streaky bacon
  • Handful of cherry tomatoes, halved
  • 2 free range eggs
  • 1 tbsp. coconut oil or olive oil
  • Fresh chives, chopped

Method:

  1. Grill of fry bacon to your liking
  2. Heat coconut oil or olive oil in frying pan, crack in the eggs and cook for 2-3 minutes depending on how runny you like the yolks
  3. Add the tomatoes to the pan while the eggs cook
  4. Serve everything together with a sprinkle of fresh chives, salt & pepper
  5. Top tip: Serve this dish with a generous helping of green veg such as rocket, wilted spinach, gently cooked spring greens or kale

 

Chicken Pie

Serves 4

Ingredients:

  • 1 large sweet potato, diced
  • 1 celeriac, diced
  • Leftover roast chicken or pre-cooked chicken breast or thigh meat
  • 2 cloves of garlic, crushed
  • 1 shallot, finely chopped
  • 3 diced carrots
  • 1 finely chopped red pepper
  • 6 mushrooms, sliced
  • Fresh herbs – 1 tbsp. each of picked rosemary and thyme leaves & a handful of fresh parsley, chopped
  • 500ml chicken stock
  • 1 tbsp. arrowroot powder
  • Unrefined sea salt
  • Freshly ground black pepper

Method:

  1. Pre-heat oven to 200c
  2. Put celeriac and sweet potato in a saucepan of cold water, bring to the boil and cook until soft (10-15mins)
  3. Heat some olive oil in a large frying pan, then add all vegetables and cook on medium heat (7-8mins)
  4. Cover the vegetables with the stock and add the chopped herbs
  5. Add the arrowroot powder to a little cold water to dissolve, then add to the vegetables and stock
  6. Cook on low heat until the stock reduces and thickens
  7. Drain and mash the sweet potato & celeriac
  8. Place the chicken in an ovenproof dish and then pour over the veg and stock. Season with salt and pepper
  9. Top the pie with the sweet potato & celeriac mash
  10. Place in the oven for 20-25mins