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3 Easy & Affordable Paleo Breakfasts To Start Your Day Off Right

Author:

Caroline Muggia

March 13, 2019

By Caroline Muggia

mbg Contributor

Caroline Muggia is a writer, environmental advocate, and registered yoga teacher (E-RYT) with a B.A. in Environmental Studies & Psychology from Middlebury College.

Image by Nadine Greeff / Stocksy

March 13, 2019

Mornings can be a particularly stressful time, so it's helpful to have quick, healthy recipes on hand that you can whip up before getting your day started.

Jennifer Robins, the founder of Legit Bread Company and author of the new book Affordable Paleo Cooking With Your Instant Pot, makes paleo meals accessible through affordable ingredients and easy-to-make Instant Pot recipes. The paleo diet includes foods like high-quality grass-fed meats, omega-3-rich fish, fermented veggies, nuts and seeds, and fruit. Some of its many benefits include reduced belly fat and decreased inflammation.

The paleo avocado egg, breakfast porridge, and squash frittata recipes are delicious and pack in nutrient-dense ingredients. With your Instant Pot on hand, eating whole foods will be easier, so you can spend less time in the kitchen and more time enjoying.

Two-Faced Avocado Eggs

Serves 4

Ingredients

2 avocados
4 eggs
¼ teaspoon paprika
Sea salt and pepper
1 cup (240 ml) water
Fresh parsley or cilantro (optional)

Method

Slice open the avocados lengthwise, then remove and discard the pits.
Crack open an egg and gently discard or reserve the white without breaking open the yolk. Ease the yolk into the opening of one halved avocado and set it aside, then repeat with the remaining eggs and avocado halves. Sprinkle with the paprika and your desired amount of sea salt and pepper.
Pour the water into the stainless-steel bowl of your Instant Pot and lower in the trivet. Place the egg-filled avocados onto the trivet carefully. Press the Pressure Cook/Manual button and the +/- buttons until 4 minutes is displayed.
Allow the cooking cycle to complete, then quick-release the pressure valve and remove the lid once safe to do so. Carefully remove the egg-filled avocados and eat them immediately or refrigerate them for later. Garnish with fresh parsley or cilantro if desired.

Liver Lovin' Breakfast Porridge

Serves 4

Ingredients

½ small beet
2 bananas (less ripe)
½ cup (120 ml) full-fat coconut milk
6 ounces (170 g) fresh raspberries
¼ cup (60 ml) pomegranate juice
½ teaspoon vanilla extract (no alcohol)
1 light green apple, cored

Method

Place all the ingredients in the stainless-steel bowl of your Instant Pot. Secure the lid, close the pressure valve, and press the Pressure Cook/Manual button, then press the +/- button until 5 minutes is displayed.
Allow the cooking cycle to complete, then quick-release the pressure valve and remove the lid once safe to do so. Puree the contents with an immersion blender or transfer to a standing blender.
Serve the porridge warm or chilled, and top it with additional fresh fruit if you desire.

Smoky Spaghetti Squash "Frittata"

Image by Jennifer Robins / Contributer

Serves 4

Ingredients

1 cup (240 ml) water
1 small/medium spaghetti squash, sliced across the shortest part (you'll need to yield about 2 cups [240 g] of actual cooked spaghetti "strands")
4 eggs
½ onion, minced
1 tablespoon (14 g) melted ghee, avocado oil or olive oil
½ teaspoon sea salt
½ teaspoon dried parsley
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon smoked paprika

Method

Pour the water into the stainless-steel bowl of your Instant Pot, then lower your steaming tray/trivet. Place the spaghetti squash sliced-side down onto the trivet—the halves can be stacked if necessary. Secure the lid and close the pressure valve. Press the Pressure Cook/Manual button and then the +/- buttons until 9 minutes is displayed.
Allow the cooking cycle to complete, then quick-release the pressure valve and remove the lid once safe to do so. Carefully remove the cooked spaghetti squash using a utensil since it is very hot. Press the Keep Warm/Cancel button.
Allow the squash to cool slightly, and then scoop out the strands from the spaghetti squash using a fork. Discard the seeds and place the strands in a mixing bowl. Add the remaining ingredients to the bowl and stir to combine.
Spoon the mixture into a 3-cup (700-ml), pressure-cooker-safe casserole dish (high-heat-tolerant tempered glass or silicone work well) and lower the dish onto the trivet, covering it tightly with foil.
Press the Manual/Pressure Cook button and then press the +/- button until 20 minutes is displayed. Allow the cooking cycle to complete, then quick-release the pressure valve and remove the lid once safe to do so. Slice and serve or refrigerate for later.