Macadamia and Apricot Paleo Breakfast Bars

If you have been reading this blog for a while now, you know that I am all about simple, fast, and especially portable breakfast solutions for the Paleo diet.  These Macadamia and Apricot Paleo breakfast bars fit right in with that sentiment.  They can easily be made over the weekend and provide a steady supply of fast Paleo breakfast material for a week. Continue reading “Macadamia and Apricot Paleo Breakfast Bars”

Portable Paleo Breakfast: Simple Nut Cereal

Paleo Simple Nut Cereal
I miss Grape-Nuts. Yep, I’ll admit that cold grain breakfast cereal doused in milk and topped with bananas or raspberries is one thing I truly miss before Paleo. I’m sure you have seen other (more nebulous) Paleo breakfast cereal recipes before, but what follows is my recipe which replicates Post Grape-Nuts breakfast cereal as closely as possible while still being completely Paleo. Continue reading “Portable Paleo Breakfast: Simple Nut Cereal”

Paleo Omelets: The Blackberry and Honey Omelet

The humble egg.  Its healthful benefits, versatility, and simplicity might just make it the perfect Paleo food.  Eggs are an excellent source of good fats and are packed with vitamins, protein, amino acids, and choline.  Eggs are just a great for everyone, and perfect for Paleo.

Paleo Omelets

Omelets are simple to make, pack you full of protein, and get you ready for the day ahead.  This is a simple recipe which adds a touch of fresh sweetness to the savory egg.  It reminds me very much of a sweet crepe.  Very tasty.

Blackberry and Honey Omelet

Serves 4


  • 8 eggs;
  • 2 tbsp water;
  • 4 tbsp butter, ghee or coconut oil, divided;
  • 1 cup fresh blackberries;
  • 4 tsp honey;
  • Sea salt and freshly ground black pepper to taste;


  1. Whisk the eggs in a bowl with the water and season to taste with sea salt and freshly ground black pepper.
  2. Heat a non-stick skillet over a medium heat, add 1 tbsp of the cooking fat (your choice) and pour ¼ of the egg mixture into the skillet.
  3. Use a spatula to stir the omelet gently while it cooks and to allow uncooked parts to run underneath.
  4. When the omelet is set, reduce the heat to low, place ¼ of the blackberries on half of the omelet.
  5. Drizzle 1 tsp honey on top, fold the omelet in half over the blackberries and cook for another minute, covered.
  6. Reserve and repeat the process for the other omelets.

Source: The Paleo Recipe Book by Sebastian Noel

Paleo Breakfast Bars: Paleo Mornings on the Go

My Un-Paleo Grind

If you are like me, your work week starts early and moves fast.  I am at work by 7:00 AM every day through the week.  Typically I get in, sit down in my cubicle, fire up my PC, open my lunch box, and unwrap a store-bought breakfast bar.  I know, I know… it’s not Paleo.  The factory made stuff contains processed or synthetic sugars, soy products, peanuts, etc.  I’m not proud of this, but it is the cruel reality of my busy day.

A Paleo Repair

Fortunately I have begun to phase out these foil-wrapped laboratory experiments and replace them with home made Paleo breakfast bars.  There are various Paleo breakfast bar recipes around the net, but IMHO the breakfast bars recipe from Elana’s Pantry is the best out there.  She just calls them Gluten Free Breakfast Bars but I call them…

Paleo Seeds & Raisins Bars

Makes 12-16 bars


  • 1 ¼ cup blanched almond flour
  • ¼ teaspoon Celtic sea salt
  • ¼ teaspoon baking soda
  • ¼ cup grapeseed oil
  • ¼ cup agave nectar
  • 1 teaspoon vanilla extract
  • ½ cup shredded coconut
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ¼ cup almond slivers
  • ¼ cup raisins


  1. In a small bowl, combine almond flour, salt and baking soda
  2. In a large bowl, combine grapeseed oil, agave and vanilla
  3. Stir dry ingredients into wet
  4. Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins
  5. Grease an 8×8 baking dish with grapeseed oil
  6. Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly
  7. Bake at 350° for 20 minutes
  8. Serve

These bars are very quick and easy to make with minimal prep time.  Make them on Sunday evening and enjoy them for a quick breakfast on the go, or as a quick and portable Paleo snack all week.

Photo and Recipe Courtesy: Elana’s Pantry

Fluffy Coconut Flour Pancakes

Fluffy Coconut Flour Paleo Pancakes - Title Photo

This is the second Paleo pancake recipe that I have made with coconut flour (first was the Insane Chocolate Coffee Paleo Pancakes), but it is by far one of the most practical and simple recipes that I have found. I saw these fluffy coconut flour pancakes on via weeks ago but finally got around to making them over the weekend.

This is a fantastic Paleo pancake recipe. For someone new to Paleo, these coconut flour pancakes are very easy to make and have a taste and texture somewhere between a traditional grain-based pancake and a crepe. Despite some people having problems with the batter in the comments sections on both sites, I had no problems. I did let the batter set up and thicken for about ten minutes after mixing, so that may have made the difference. Still, the batter is very thin compared to most Paleo pancake batters. I also didn’t include any Stevia or coconut nectar as both original recipes suggest. I did use honey in the batter and a drizzle of maple syrup on top. Here is my version which includes some slight tweaks.

Fluffy Coconut Flour Pancakes

Serves 2-4


  • 4 eggs, room temperature
  • 1 cup coconut milk
  • 2 tsp vanilla extract
  • 1 tbsp honey
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • Coconut oil for cooking fat


  1. Preheat frying pan or griddle over medium-low heat. In a bowl, mix eggs together well until frothy. Mix in coconut milk, vanilla, and honey.
  2. In a second bowl combine dry ingredients by whisking together the coconut flour, baking soda, and sea salt thoroughly. Mix wet and dry ingredients together well.
  3. Add coconut oil or cooking fat of your choice to griddle or pan. Pour or ladle enough batter to form a small (2-3 inch diameter) pancake. Cook until edges start to dry and firm then flip and cook through. Different pans and griddles cook differently, so your first pancake is your trial piece.
  4. Keep pancakes warm in a warming drawer or 200F oven until ready to serve. Top with real maple syrup, honey, or fruit of your choice.