This nourishing breakfast bowl recipe is a filling, egg-free way to start your day. It's the perfect AIP breakfast recipe, and if you're sick of eggs on Paleo or Whole30 – but yet still want tons of nutrients, this is your bowl!
I've been kind of knee-deep lately in Autoimmune Paleo Protocol (AIP diet) recipes as I'm trying to build up a really good database of recipes, meal plans, freezer meal plans, and batch cooking plans for my new membership site, the Autoimmune Collective.
It's been a lot of fun to create a bunch of new dishes. Believe it or not, I love working with a limited number of ingredients – it really challenges creativity!
One of the dishes I've made that I really enjoy is this AIP breakfast recipe – a nourishing AIP Breakfast Bowl. It's also Paleo and Whole30 compliant, and a nice break from eggs for breakfast.
Of course you could eat this any time of day, but I think it's a delicious breakfast option! If you want MORE breakfast options, be sure to check out my 10 AIP Breakfast Ideas post!
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This AIP breakfast recipe is also Paleo & Whole30 compliant and a great alternative to eggs in the morning. Full of nourishing fats, protein, and veggies – it will keep you full until lunch!
Ingredients
- 1 tbsp Coconut Oil or other fat
- 8 oz pre-sliced Baby Bella or Crimini Mushrooms 2 cloves Garlic, minced
- 1 tsp Fresh Thyme (or 1/4 dried)
- 1 lb ground Chicken or Pork
- 1 tsp Primal Palate Breakfast Blend OR (a pinch each of: Sea Salt, Garlic Powder, Onion Powder, dried Oregano, Cinnamon, Turmeric, and Sage) 1/2 bunch Kale, diced
- 4 Radishes, sliced
- 1 Avocado, sliced
Instructions
Melt 1 tbs of the coconut oil in a large saucepan or stockpot over medium heat. Add the mushrooms, garlic, and thyme and saute until the mushrooms have released most of their liquid, about 10 minutes.
Meanwhile, heat another pan, over medium heat, add the ground chicken or pork and brown. Once browned, add the spice blend and mix thoroughly).
Once the mushrooms are done, remove from the pan (don't wash) and then add the kale over medium heat. Stir for a few minutes until wilted.
Assemble the bowls by adding dividing the sausage mixture, kale, and mushrooms evenly between the portions. Add the sliced avocado and radishes and serve.
Notes
MEAL PREP: You can make the sausage and slice the veggies during a meal prep session, but I'd cook the mushrooms and kale to order.
Keywords: autoimmune paleo, aip, paleo, whole30, egg-free, quick, healthy
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This was so delicious! I’d been stuck in the turkey, sweet potato, apple and kale rut and this was a much needed variation! I ended up using some leftover Brussels sprouts and parsnip instead of kale and it was perfect! I shared this recipe in my meal plan for last week http://studyinfitness.com/july-week-2-meal-plan/ Thank you so much!
★★★★★
Oh yum! That sounds like a great combo. Thanks so much for sharing!