The Paleo Pact

PALEO Cleanse made the Amazon Best Seller list!

Paleo Breakfast Burrito

Give up burritos? Heck no!

There’s nothing quite like a big bite into a warm Breakfast Burrito, especially on a crisp morning, or on a camping trip.

It’s my all-time favorite campsite staple, and before I head to the beautiful mountains of Colorado, I always make a few extra burritos to enjoy before I leave…and also on my return!

Here’s my super-simple, totally-swear-by-it, Paleo Breakfast Burrito Recipe:

INGREDIENTS

2 teaspoons coconut oil
1/4 lb grass-fed, ground breakfast sausage
2 eggs
1 Coconut Wrap (we love Julian Bakery’s Paleo Wraps; you can read more about them on our Paleo Products page)
Salt and Pepper to taste

RECIPE

Melt 1 teaspoon of coconut oil in a small saucepan over medium heat and then add the sausage.

Meanwhile, in another small saucepan, melt the other teaspoon of coconut oil over medium heat, and then crack the eggs into the pan and stir into a scramble.

When the sausage is lightly brown and the scrambled eggs are cooked, scoop the sausage and egg into the Coconut Wrap.

Sprinkle with salt and pepper, to taste.

Fold the wrap like a traditional burrito, then wrap it in tin foil.

Next, choose your heating method:

Place your wrapped burrito in a cast-iron pan on medium heat for 2 minutes, flip over and heat for about another 2 minutes, or until hot.
Place your wrapped burrito on a tray in the oven, preheated to 350 degrees, for about 6 minutes, or until hot.
Place your wrapped burrito on a grill over hot coals, or a campfire, and heat for 4 minutes, flip over and heat for about another 4 minutes, or until hot.

Unwrap the top of the tin foil to expose the first half of your delicious home-made Breakfast Burrito and indulge!

Hope you enjoy this recipe as much as I do,

Camilla Carboni

PALEO Cleanse made the Amazon Best Seller list!

Nutty Mocha Protein Shake

Protein shakes are a great way to start the day and an excellent boost for the afternoon. With just a few ingredients, a basic egg white protein powder shake can be turned into a delicious milkshake-like treat, without the dairy.

This Protein Shake is packed with nutrients, as well as a caffeine pick-me-up. The cinnamon and cacao provide antioxidant protection against free radicals and the almond butter adds healthy fat while providing a creamy base for shake. Best of all, it takes about 2 minutes to make!

INGREDIENTS

6 ice cubes
1/4 cup coconut milk
1 scoop egg white protein powder
1 heaped tablespoon almond butter
1 teaspoon cinnamon
1 heaped teaspoon cacao powder
1 shot espresso

RECIPE

Place all the ingredients into a food processor and pulse for about a minute until smooth.
Pour into a tall glass and enjoy your morning boost.

It’s really that simple! Enjoy this tasty and nutritious boost to your day,

Camilla Carboni

PALEO Cleanse made the Amazon Best Seller list!

The Breakfast Burger

The popular saying goes that “breakfast is the most important meal of the day” but most Western breakfasts, such as cereals and toast, simply aren’t providing our bodies with the nutrients we need to kickstart our day.

In true Paleo form, I believe that a protein-rich start to the day is important. Providing your body with protein instantly fuels your body naturally for what lies ahead.

For years my boyfriend and I have been a fan of traditional bacon and egg breakfasts, but, after having lived in Hawai’i, we were inspired by the island style Loco Moco and thought that we would get a little more creative.

Following the arrival of our most recent Corner Post Meats order, we began adding grass-fed sausage to our daily breakfast routine and, after a little experimenting, my boyfriend mastered “The Breakfast Burger!” Here is his ultra-Paleo (and perhaps somewhat manly) recipe:

INGREDIENTS

2 teaspoons coconut oil
1 strip bacon
1/4 lb. breakfast sausage
1/2 teaspoon salt, optional
1/2 teaspoon Italian seasoning, optional
1 large egg

RECIPE

Preheat the oven to 425 degrees F.
Place the bacon on a foil lined baking sheet and bake for 10 to 12 minutes.
Place the breakfast sausage meat and spices in a small bowl and mix together before forming a patty.
In a small sauté pan, melt 1 teaspoon of coconut oil over medium heat.
Add the seasoned sausage patty and cook until your desired preparation is reached.
Meanwhile, in a second small sauté pan, melt the other teaspoon of coconut oil over medium heat and add the egg, cooking it sunny side up.
Once all three parts of The Breakfast Burger are cooked, stack them on a serving plate: sausage patty at the bottom, bacon in the middle and the egg on top.

Enjoy the Paleo decadence, guilt-free,

Camilla Carboni

PALEO Cleanse made the Amazon Best Seller list!

Paleo Toasted Granola

It’s definitely not unheard of to miss granola! At least I do, but as much as traditional granola would be a lovely addition to a fruit salad or coconut yogurt, it’s usually packed with refined sugar and grains, leaving store-bought granola less than desirable for the body.

As it happens, I was attempting to make Paleo Crunchies (a South African favorite snack) but instead of crisp bars, I found myself with…Paleo Granola! Sometimes baking mishaps are the best kind (though I promise I will perfect and post a Crunchie recipe soon!)

The great thing about granola is you can prepare it at the start of the week and then place the toasted product in an airtight container and it will last a good 7 days. Not only is it convenient for snacking purposes, but it is rich in natural fats, antioxidants and fiber, providing sustenance without any negative effects on ones blood sugar levels.

INGREDIENTS

2 cups sliced almonds
1 cup unsweetened, shredded coconut flakes
1/2 cup tapioca flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 tablespoon baking soda
1/2 cup pitted and shredded dates (you can shred dates easily in a food processor)
1/2 cup grass-fed butter, melted
1 1/2 tablespoons honey or raw agave nectar
1/8 cup unsweetened coconut milk

RECIPE

Preheat the oven to 325 degrees F.
Place all the dry ingredients into a medium mixing bowl and using a spoon, mix together well.
Add the dates and cut them into the flour and nut mix; using a spoon or knife to break up the date lumps and prevent them from sticking together by blending them well with the dry mixture.

Add the butter, honey/agave and coconut milk to the bowl and mix well with a spoon. The mixture will be moist and sticky (though it shouldn’t form a ball).
Scoop the mixture onto a parchment paper lined baking sheet, and press it down to form a flat surface so that it bakes evenly (about 1/2-inch high). You can use a rolling-pin to do this, but there is no need for perfection here and so you can get friendly with your granola and simply use your hands.

Once the mixture is evenly spread on the baking sheet, place it in the oven for 15 minutes.
Remove the sheet from the oven, cover the granola with a sheet of foil, turn the oven down to 300 degrees and place it back in the oven to bake for about another 10 minutes.
Remove the baking sheet from the oven, and allow to cool for 10 minutes.
After the 10 minutes are up, separate the granola into traditional bite size pieces, using a knife or spoon to break it up. Then allow the granola to cool completely before placing it in an airtight container for storage.

This recipe makes about 3 cups of granola.

Enjoy your Paleo-friendly breakfast!

Camilla Carboni

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Flourless Paleo Pancakes

Who wants to give up pancakes? Nobody! The great news is that even when practicing a Paleo lifestyle you definitely don’t have to.

This Flourless Paleo Pancakes recipe includes just four ingredients and requires just four necessities: a food processor, a small sauté pan, a spatular and an appetite for melt-in-your-mouth deliciousness.

INGREDIENTS

1 egg
1 small banana
1/2 cup walnuts
1 tablespoon coconut oil
Extra coconut oil for grilling

RECIPE

Add the egg, banana, walnuts and coconut oil to a food processor.
Pulse until a batter is formed.

Melt about one flat teaspoon of coconut oil in a sauté pan over medium heat (repeat this step for each pancake) and then place 2 to 3 scoops of the batter in the center of the pan.
Lift and swirl the pan slightly every so often to ensure the coconut oil surrounds the batter throughout the cooking process. Then, using a spatula, press inward around the edges of the pancake to ensure that a compact outside edge forms. Continue this process until the underside of the pancake is compact enough to be flipped.

Slide your spatula underneath the pancake and flip gently.
Press down slightly with the spatula to flatten the pancake marginally and allow to cook for about another minute before serving.
Repeat these steps with the next pancake…and the next!

This recipe makes about four pancakes, each 3-inches in diameter.

SERVING SUGGESTION

For added decadence and a sweet touch to the moist pancakes, top with fresh strawberry slices and sprinkle with cinnamon or cacao powder before drizzling with honey or agave.

Tip: Flourless dessert is not the easiest of items to make. Don’t be too judgmental on your pancake shapes and first round attempts–they’re a delicate business and are mastered with practice.

Enjoy!

Camilla Carboni

thepaleopact.com | @thepaleopact

Paleo Breakfast Demos in the Spotlight

What’s our absolute favorite part of Cooking Demos? Our wonderful audiences of course!

A big thank you to all of you fabulous supporters who joined us for one of our Paleo Breakfast Cooking Demos within the last month.

As always, cooking with the Paleo Community is a great way to spend our evenings. We love hearing all your incredible stories and life-changing transformations, and we are so thankful to you for your ongoing support and excellent suggestions.

Just incase you weren’t able to make it, or you would like quick access to the digital copies, here are the recipes that were featured in the Paleo Breakfast Demos:

Apricot Muffins

Agave Spiced Sausage

Caprese Baked Egg

Stay tuned for the dates of our gluten-free, egg-free Paleo Brunch Demo coming up soon. Pancakes are on the menu!

We hope to see you then,

Melissa and Camilla

Caprese Baked Egg

“What nicer thing can you do for somebody than make them breakfast?” ~ Anthony Bourdain

This breakfast favorite and featured item at our most recent Cooking Demos is Italian-inspired, vitamin-packed and incredibly easy to make:

INGREDIENTS

1/4 teaspoons coconut oil
1 thick slice fresh organic tomato
1/4 teaspoon oregano spice
3-4 fresh baby spinach leaves
1 large organic, free range egg

RECIPE

Preheat the oven to 450 degrees F.
Grease an oven-compatible egg ramekin with the coconut oil.
Place the slice of tomato at the bottom of the dish and sprinkle with oregano.

Top the tomato with spinach.
Crack the egg on top of the spinach.

Place in the oven for 11-13 minutes for a soft yolk, or 13-15 minutes for a hard yolk.
Remove from the oven and then, using a knife, lift the egg dish out of the ramekin (being careful not to burn your hands).
Serve hot alongside some nitrate-free baked bacon!

Now that’s a good start to the day…and may it only keep getting better…

Camilla Carboni