3 Whole 30 Breakfast ideas

[Loupy]

The Breakfast Salad
From: Cassy @ fedandfit.com/the-breakfast-salad-2/

This breakfast salad features breakfast sausage meatballs, hard boiled eggs, sliced tomatoes, and avocado for a deliciously different breakfast that you can eat all week! This is so good you could eat it for dinner too.
 
Prep time: 15 min
Total time: 15 min
 
Makes: 4 servings

Ingredients
1 pound pork breakfast sausage or bacon
9 eggs, hard-boiled
3 cups cherry tomatoes, halved
1/4 cup purple onion, chopped
2 avocados, diced
1/2 cup fresh cilantro {or parsley}, chopped
1/2 - 1 teaspoon kosher salt
1/4 teaspoon black pepper
2 lemons, juiced


Directions:
Roll the sausage into 1-1/2 inch meatballs.
Over high heat, cook and stir until brown on all sides and cooked through.
Set aside to drain and cool.
Peel the eggs and cut each into 8 pieces.
Combine the eggs, tomatoes, onion, avocado, meatballs, cilantro, salt, pepper, and lemon juice into a large mixing bowl.
Stir until the egg yolks and avocado become a little creamy.
Spoon into a bowl and enjoy!
Will keep covered for 3 days in the refrigerator.

[Loupy]

Zucchini Noodle Breakfast Bowl
From: Erin @ thealmondeater.com/2015/11/zucchini-noodle-breakfast-bowl/

Looking for a healthy, Whole 30 meal? This Zucchini Noodle Breakfast Bowl features zucchini noodles covered in an avocado cream sauce and topped with roasted sweet potatoes and a fried egg. Grain free, dairy free, sugar free, and absolutely delicious!

Prep time: 15 min
Cook time: 15 min
Total time: 30 min

Serves: 2

Ingredients
2 small zucchini or 1 large zucchini **
1/2 avocado
1/4 cup olive oil
2 tbsp water
1-2 garlic cloves*
2 sweet potatoes
2 eggs
2 tbsp green onion for garnish
Salt and pepper to taste


Instructions:
Remove skin and chop sweet potatoes into bite size pieces; heat 2 tbsp olive oil in a skillet on medium-high heat and cook potatoes, stirring occasionally.
Chop ends off of zucchini and send them through the spiralizer; set aside.
To make the avocado cream, place avocado, garlic, 2 tbsp olive oil, and water into a blender or food processor and pulse.
You may need to add a bit more olive oil to get everything going.
Pour avocado cream overtop zucchini noodles and stir; once potatoes are cooked and slightly browned, place them atop noodles as well.
Lastly, cook two eggs (I used to same skillet the sweet potatoes were cooked in) until done and place them on top.
Garnish with onion, salt and pepper and enjoy!

Notes
*Start with just one garlic clove and then go from there. I ended up using two cloves and thought it was a bit too garlicky, but my friend loved it that way. It’s your personal preference!

**Loupy's note: You can use any vegetable that can be put in the spiralizer. I usually use carrots, sweet potato, butternut squash or yellow squash because I don't like zucchini.

[Loupy]

BANANA CHIA PUDDING
From: www.ourpaleolife.com/banana-chia-pudding/

This is not your conventional, thick, dairy-filled pudding, nope. This one uses no sweeteners, just pure banana goodness, thickened with beneficial chia seeds. There’s one trick to this recipe, though. The bananas. They have to be just right. If they’re not ripe enough, you’ll taste the “green-ness” of them. If they’re overly ripe, you’ll get that weirdly-sweet-alcohol flavor. The bananas are what give this pudding all it’s flavor and sweetness, so you have to make sure you’re using perfectly ripe bananas to get the right taste.
 
Prep time: 35 min
Total time: 35 min
 
Makes: 6 1/2 cups

INGREDIENTS
1 cup Water
2-1/2 Tbsp Chia Seeds
2 Ripe Bananas
1 cup Full-Fat Coconut Milk
1/2 tsp Ground Cinnamon
Pinch Salt


INSTRUCTIONS
CHIA GEL
Combine the chia seeds and water in a pint jar with a tight fitting lid.
Shake to get all the chia seeds mixed in with the water and to break up any lumps.
Set aside for 30 minutes, shaking occasionally to break up any lumps.

BANANA PUDDING
In the bowl of a food processor or in a blender, combine bananas and coconut milk and pulse until smooth.
Pour banana mixture into a quart sized bowl (make sure to use a silicone spatula to scrape out everything) and mix in the cinnamon, salt, and chia gel.
Store refrigerated and serve cold.


Nutritional Information:
Calories: 134
Total Fat: 9g
Sat fat: 9g
Sodium: 8mg
Potassium: 244mg
Total Carbs: 12g
Fiber: 2g
Sugar: 4g
Protein: 2g