6 paleo breakfast recipes you’ll love

Looking for quick paleo breakfast recipes that will make your mornings extra delicious? Food fixer Robert Hobson brings you six options you’ll love, whether you’re paleo or not 

The simplest definition of paleo is to eat plants, animals, nuts and seeds. I think it’s a pretty common misconception of this ‘caveman’ way of eating that you just chow down on endless plates of meat, but in fact, plants are at the very core of paleo (meat wouldn’t have been that readily available when you had to run around catching it yourself)! This diet also means eliminating grains and all processed foods.

MORE: How a paleo diet saved me from 20 years’ serial dieting 

I’ll be perfectly honest and tell you this diet isn’t for me as I love a grain and get completely flat lined of energy without this type of carbohydrate in my diet, but I also don’t disagree with it and have lots of friends who follow this way of eating. I often have people around for brunch, some of whom are paleo, and were recently asked by a cafe chain to suggest a collection of paleo-friendly breakfasts, which led me to this blog.

Paleo eating also means eliminating grains and all processed foods.

I very quickly realised that paleo breakfasts look a lot like small meals that you could actually eat any time of day, which is probably why many who follow this diet talk about eating left-over supper for breakfast. Even if you’re not paleo these super-nutritious breakfasts will give you a chance to channel your inner Fred Flintstone and start your day in a healthy way.

many who follow this diet talk about eating left-over supper for breakfast.

BRUSSELS SPROUTS AND SWEET POTATO HASH WITH POACHED EGG

Serves 2
290 calories per serving
Rich in potassium, B vitamins and vitamin C

• 1 small sweet potato, cut into small cubes
• 1 tbsp extra virgin olive oil
• ½ white onion, finely diced
• 2 garlic cloves, crushed
• 12 brussels sprouts, quartered
• Salt
• Pepper
• Small handful of finely chopped coriander and parsley
• 2 eggs

1. Boil the sweet potato for 5 minutes until tender then remove with a slotted spoon
2. Heat the oil in a large frying pan and add the onions and garlic, cooking for 5 minutes until soft
3. Add brussels sprouts and cook for another 3 minutes, then add the sweet potato and cook for a further 3 minutes
4. Season the hash and then set aside
5. Poach the eggs to your liking in the water used to cook the potato
6. Serve the hash with a poached egg on top

MORE: The UK’s first paleo restaurant opens

SHAKSUKA 

Serves 3
225 calories per serving
Rich in potassium, iron, B vitamins

• 1tbsp extra virgin olive oil
• 1 tbsp fennel seeds
• 1 onion, finely diced
• 2 garlic cloves, finely chopped
• 2 red peppers, cut into strips
• 2 tsp smoked paprika
• 1 pinch saffron
• 2 tins chopped tomatoes
• Salt
• Black pepper
• 6 eggs
• Coriander, finely chopped

1. Heat up the oil and add the fennel seeds cooking for 1 minute
2. Add in the onion, garlic and cook for another 3 minutes
3. Add in the peppers, spices, tomatoes, salt and pepper. Cook for 25 minutes until the peppers are soft (you will need to add more water as you go)
4. Make small wells in the tomato sauce and drop in the eggs then put the lid on and cook for 5 minutes until the whites of the egg are cooked

 Serve with spinach

MORE: The perfect paleo dinner party

CHERRY TOMATOES, CELERY, AVOCADO AND LENTIL SPROUTS

Serves 1
350 calories per serving
Rich in potassium, vitamin E, vitamin B6 and C

•  Small handful of cherry tomatoes, halved
• 1 celery sticks, finely sliced
• ½ avocado, diced
• 1tbsp lentil sprouts
• 1 tbsp sunflower seeds
• 2 tsp extra virgin olive oil
• Small handful of flat leaf parsley, finely chopped
• ½ lemon, juiced
• Salt
• Pepper

1. Combine all the ingredients in a large bowl and serve.

AVOCADO, CHERRY TOMATO AND PUMPKIN SEEDS WITH HARD-BOILED EGG

Serves 1

430 calories
Rich in potassium, vitamin E, B vitamins and C

• 1 egg
• 1 avocado
• Small handful of cherry tomatoes
• ½ small onion, finely diced
• 1 tbsp pumpkin seeds
• Lemon juice
• 1 small handful coriander or basil finely chopped

1. Hard boil the egg (takes about 10 minutes) then run under cool water and peel.
2. In a large bowl, add the remaining ingredients and mix.
3. Serve the vegetables on a small plate with the egg cut in half.

FENNEL, PEA AND HERB FRITTATA

Serves 3
285 calories per serving
Rich in vitamin B12, D, folate, iron, iodine and selenium

• 1 large fennel bulb, finely sliced
• 1 large red onion, finely sliced
• 2 garlic cloves, crushed
• 1 tbsp extra virgin olive oil
• 6 eggs
• 100g unsweetened almond milk
• Handful of chives and dill
• 100g frozen peas

1. Preheat the oven to 180C.
2. Place the fennel, onion and garlic on a non-stick baking tray. Drizzle vegetables a little olive oil, season and roast for 10 minutes.
3. Add the eggs, milk and herbs to a large bowl and whisk lightly.
4. Heat a 24cm non-stick pan and add a little oil. Take the vegetables out of the oven and add straight to the pan cooking for a few minutes.
5. Add the peas to the pan and then pour in the egg mixture. Turn down the heat to medium.
6. Cook the frittata in the pan until the sides begin to cook then transfer to the oven for about 10 minutes or until the centre is cooked.
7. Leave the frittata in the pan to cool then turn out onto a plate and cut into three.

BREAKFAST TORTILLA

Serves 2
380 calories per serving
Rich in potassium, selenium, vitamin E, B vitamins and C

Tortilla

• 125ml water
• 4 tsp ground flaxseed

Filling

• 1 small yellow pepper, diced
• ½ red onion, finely sliced
• 1 avocado, diced
• Small handful spinach, finely sliced
• Shredded chicken or any other left-over meat
• Coriander, finely chopped
• 2 tsp Extra virgin olive oil
• Salt
• Pepper

1. Set the grill to a medium heat
2. Combine the tortilla ingredients in a bowl
3. Heat up a 23cm non-stick pan and add a little oil. Pour half the mixture into the pan and swirl around to distribute the mixture evenly. Using a spatula loosen the edges of the tortilla from the pan. Continue to cook until the bottom is lightly golden brown. Do not flip.
4. Place the pan under the grill for 3-4 minutes to colour the top of the tortilla then remove from the grill and slide the tortilla onto a warm plate (WATCH THE PAN HANDLE)!
5. Repeat the process with the remaining mixture then turn on the oven to 200C
6. Combine the filing ingredients and divide between the tortilla then fold each tortilla, wrapping tightly.
7. Place the tortilla in the oven for about 5 minutes until they have set in shape.

Nutritionist Rob Hobson runs consultancies RHNutrition and HOPE (Helping Older People to Eat Well) and has built a reputation as a trustworthy and inspirational source of information working for the NHS, private clients and leading food and nutrition companies including supplements provider Healthspan. An obsessed foodie and skilled cook, Rob regularly cooks for celebrity clients and contributes to national press including Stella, Daily Mail, Grazia, Harpers Bazaar, Runners Fitness, Healthy magazine and Women’s Health.

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