10 TIPS FOR ENJOYING A HEALTHY PALEO BREAKFAST

      Transitioning into eating a healthy Paleo breakfast every morning isn’t very difficult, but we’ve compiled some tips to help you make it as simple and enjoyable as possible, no matter how hectic your schedule is.

      1. Assess your current breakfast and morning habits, and identify where you can make changes. You can easily substitute Paleo-friendly pancakes and waffles for the wheat-based ones you eat now by using coconut, hazelnut, and other nut-based flours. If you’re a cereal-eater, homemade Paleo granolas are delicious and easy to make in large batches. If mornings are extremely frenetic on weekdays, you can prepare Paleo muffins, breakfast bars, and frittatas on the weekends to eat during the week, or you can just whip up quick and yummy smoothies.

      2. Do some prep in the evening to make breakfast a faster affair. Chop vegetables for omelets, stir up some pancake batter, or make extra servings of meats in the evening while you’re preparing dinner and that will streamline breakfast preparation the next day.

      3. Don’t focus on calorie counting. The Paleo diet often results in weight loss, but not because of calorie restrictions. Since the diet is based on nutritious whole foods and excludes processed ingredients and sugar, most people end up eating fewer calories automatically. Also, calories alone are not the sole reason for excess weight. Junk foods, starches, and sugars promote fat storage by creating hormonal imbalances, particularly in insulin, leptin, ghrelin, and cortisol.

      4. Think of all Paleo-friendly foods as potential breakfast ingredients. There’s no law that says you can’t enjoy chicken, broccoli, or watermelon for breakfast. Healthy foods are healthy at any time of the day.

      5. Make a deal with yourself and your family to skip the drive-thru. Agree to stop visiting the drive-thru for breakfast (as well as lunch and dinner), and start putting away that money for something everyone will enjoy, like a mini-vacation, some sports equipment, or a gym membership.

      6. Get off-limits foods out of the house. You may not be able to control the temptations you face out in the rest of the world, but you can control what’s in your own home. Pull the processed and sugary items and grain products out of the pantry. Share them with friends or donate them to a food bank that desperately needs them.

      7. Cut yourself some slack. Don’t get discouraged or down on yourself if you slip up. The only failure is in letting that slipup derail you completely. Just decide to eat more healthfully at the next meal or the next day.

      8. Experiment with new recipes as often as possible. Trying new foods is fun and keeps you from becoming bored or falling into a rut. This is an especially good idea if you have kids. If they don’t like one pancake recipe, they may love the next one, and offering meals full of variety ensures balanced nutrition for the whole family.

      9. Pay attention to how you feel after eating a healthy Paleo breakfast. It only takes a few days to notice how much more energized, focused, and satisfied you feel when you eat a healthy Paleo breakfast each morning. Focus on that sense of well-being when an unhealthy craving rears its head.

      10. Make your transition an adventure. Try one or two new varieties of fruits, vegetables, or meats each week. If you have children, let each child choose one new ingredient or meal to try. This turns eating new food into a game and also introduces you (and your kids) to different flavors, textures, and colors.

      PALEO SLOW COOKER BREAKFASTS

Steamed Hazelnut Breakfast Bread

       This recipe is a bit like a lighter version of steamed brown bread. The hazelnut flour, walnuts, and almond milk give it a deliciously nutty flavor with a hint of sweetness. It’s perfect for breakfast or a snack.

• 1 to 1 1/2 cups hot water• 1 1/2 cups hazelnut flour• 1 teaspoon baking soda• 1/2 teaspoon ground cinnamon• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon sea salt• 1 cup plain almond milk• 1/3 cup raw honey• 1/2 cup chopped walnuts• 1 teaspoon walnut oil

      Turn the slow cooker on low heat and pour in enough hot water to reach a depth of about 1 inch. Place a cake or grilling rack in the slow cooker or use 4 fist-sized balls of aluminum foil as a homemade rack. Place the lid on the slow cooker.

      In a large mixing bowl, combine the hazelnut flour, baking soda, cinnamon, nutmeg, and salt, and mix with a wooden spoon or whisk until well blended. Add the almond milk and honey, and mix just until combined. Do not overmix. Fold in the walnuts and stir until incorporated.

      Grease a 2-quart soufflé dish or deep casserole with the walnut oil, and pour in the batter, spreading it evenly. Cover with foil and place the dish on the rack in the slow cooker.

      Cover and cook on low heat for 3 hours, or until a toothpick inserted into the center of the bread comes out clean. Carefully remove both the dish and rack, remove the foil, and cool the dish on the rack for 10 to 15 minutes. Loosen the edges of the bread with a knife, transfer the bread to the rack, and let cool for 10 minutes before slicing. Wrap leftover bread in plastic wrap and store at room temperature for up to 3 days.

       Serves 8.

Slow Cooker Almond Bread

       This lightly scented almond bread is delicious, and it fits the Paleo-breakfast plan perfectly. Applesauce makes for a tender and moist bread, while toasted almonds add crunch and flavor. One bite and this is sure to become a favorite.

• Coconut oil or unsalted grass-fed butter for greasing• 2 cups blanched almond flour• 1 teaspoon baking soda• 1 teaspoon sea salt• 1/2 cup (1 stick) unsalted grass-fed butter, softened

• 1 cup raw honey• 2 large eggs• 1 cup unsweetened applesauce• 3 tablespoons almond milk• 1 tablespoon pure almond extract• 1/2 cup sliced almonds, toasted

      Lightly grease the slow cooker crock with coconut oil or butter.

      In a large bowl, combine the almond flour, baking soda, and salt. Stir well and set aside.

      In a separate bowl, using a mixer, beat the butter with the honey. Add the eggs, 1 at a time, beating after each addition. On low speed, beat in the applesauce, followed by the almond milk and extract. Add the flour mixture and beat until just combined.

      Pour the batter into the prepared crock. Sprinkle the toasted almonds over the top. Cover and cook on high heat for 2 hours. Check doneness by inserting a toothpick. If it’s not done, continue cooking on high until a toothpick comes out clean.

      Allow the bread to cool, remove from the slow cooker, and slice. Wrap leftover bread in plastic wrap and store at room temperature for up to 3 days.

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