Gluten Free Quiche Lorraine

Gluten Free Quiche Lorraine 2

Gluten-Free Quiche Lorraine makes for an impressive brunch or easy make-ahead weekday breakfast. Using frozen gluten-free pie shells and a delicious combination of fresh eggs, bacon, onion, fontina, swiss, seasonings and organic cream.


For Christmas morning this year, I made this beautiful Gluten-Free Quiche Lorraine for my family. It was a huge hit with lots of compliments, so I had to share this easy make-ahead weekday breakfast or impressive brunch recipe here.


If you’ve never had quiche before, it’s a savory creamy egg custard baked into a flaky pie crust. Quiche Lorraine includes chunks of thick-cut bacon which I pair with golden sauteed onions and a few simple classic seasonings.


To make this recipe super easy for make ahead brunches and breakfasts, I used the Wholly Gluten-Free Pie Crusts which come in a 2-pack of 9-inch frozen crusts. These can be found at many grocery stores in the freezer aisle, or you can try using my pie crust from my Classic Pumpkin Pie.


This version is lighter on the heavy cream than most recipes, but still just as rich, salty and satisfying. You can pre-bake the crust and pour in the filling a day ahead of baking, if you want to prepare it the night before.


What’s in Gluten Free Quiche Lorraine?

  • Frozen gluten-free pie crusts
  • Thick-cut bacon
  • White onion
  • Eggs
  • Fontina and Swiss cheese
  • Heavy whipping cream
  • Almond or whole milk
  • Seasonings like salt, pepper, paprika and nutmeg


Gluten Free Quiche Lorraine


How do you make Gluten Free Quiche Lorraine?

  1. For mess-free bacon, bake thick-cut bacon slices in a 375 degree oven until crisp. Transfer to a cutting board, chop into 1/2-inch pieces and set aside.
  2. Meanwhile, cook the diced white onion in olive oil until golden brown, stirring frequently. Stir in the chopped bacon and set aide.
  3. Adjust oven temperature to the one indicated on the gluten-free pie crust instructions. Pre-bake the pie crusts according to packaging directions, usually 10 to 15 minutes.
  4. While the crust is pre-baking, whisk together the eggs, whipping cream, milk, seasonings, and cheese. Stir in the bacon and onions.
  5. Divide the egg mixture between the two pie crusts. Any leftovers can be used to make mini crustless quiches by pouring into greased muffin tins.
  6. Bake at 375 degrees for about 40 minutes on the middle oven rack until the center is set and no longer jiggles.
  7. Let cool 10 to 15 minutes before slicing and serving with minced chives and parsley.


Grain Free Quiche Lorraine

Looking for more gluten-free breakfast ideas? Try some of these favorites:



Gluten Free Quiche Lorraine Pin

Cinnamon Coffee Cake Baked Oatmeal

This fall-inspired Cinnamon Coffee Cake Baked Oatmeal includes lightly sweetened gluten-free cinnamon baked oatmeal base topped with an easy coffee cake crumble. Nutritious enough for breakfast and yummy enough for a treat! Dairy-free option.


Gluten Free Coffee Cake Baked Oatmeal - Grazed and Enthused


As we head into everyone’s favorite baking season, I wanted to create a comfy, cozy recipe that the whole family could dive into at anytime of the day. This Gluten-Free Cinnamon Coffee Cake Baked Oatmeal is sweetened just enough that it could be served as a special occasion breakfast or brunch or even as a holiday dessert.


This recipe combines the flavors and crumble topping of Coffee Cake with a traditional baked oatmeal base. I chose to use Bob’s Red Mill Gluten-Free Rolled Oats as oats can be cross-contaminated with gluten. These rolled oats are desired for this recipe versus steel cut or quick cooking oats – and you can get a big bag for under $10 at most grocery stores!


I’ve been recently able to tolerate gluten-free oats here and there without the headaches I used to get from them! Another example of how bodies are constantly changing and healing when treated with care and attention – even if it takes years to be able to eat a bowl of oatmeal again!


Coffee Cake Baked Oatmeal


What’s in Baked Oatmeal?

  • Rolled Oats: can’t make traditional baked oatmeal without these!
  • Ground Flaxseeds: extra nutrients but can be left out
  • Eggs: holds it all together and helps it rise slightly
  • Almond Milk: my dairy-free milk of choice
  • Vanilla Extract
  • Baking Soda
  • Sea Salt
  • Cinnamon
  • Nutmeg

If you haven’t noticed – I try to make all of my recipes as pantry-friendly as possible. If I have the ingredients on hand in my minimalist kitchen, my hope is you do too (or at least most of them!)


Be sure to source gluten-free oats if you are gluten-free. It will say it on the bag. I like this big bag of gluten-free rolled oats from Bob’s Red Mill.


How do you make Cinnamon Coffee Cake Baked Oatmeal?

  1. It’s easy! You’ll combine the dry baked oatmeal ingredients in a bowl and then mix with the wet ingredients. Let it soak for 10 minutes then transfer to a greased glass baking dish.
  2. While the oatmeal is par-baking, you’ll make the simple gluten-free Coffee Cake crumble out of almond flour, coconut sugar, cinnamon, sea salt and ghee, coconut oil or butter.
  3. Sprinkle the Coffee Cake crumble evenly over the par-baked oatmeal and return it to the oven to finish baking.
  4. Drizzle with a little piped vanilla frosting for a fun breakfast, brunch of mid-afternoon treat!


If you’re looking for a grain-free take on baked oatmeal, I highly recommend my Baked Carrot Banana Bread N’Oatmeal from my cookbook The Healing Kitchen (page 138) or you can find the recipe as a guest post on Autoimmune Wellness.


Carrot Banana N'Oatmeal

Carrot Banana Baked N’Oatmeal (page 138 The Healing Kitchen) if you’re looking for a grain-free baked “oatmeal” recipe!

If you’re looking for other gluten-free breakfast ideas, check out:




Coffee Cake Baked Oatmeal pin

Gluten-Free Breakfast Pizza


This gluten-free and grain-free Breakfast Pizza features a garlic-herb dairy-free cream cheese base with wilted spinach, soft-cooked and fluffy eggs, crispy bacon and melted cheese of choice. It is the PERFECT make ahead gluten-free breakfast and freezes well for meal prep, batch cooking and post-partum breakfasts.



Gluten free paleo breakfast pizza


This recipe was born out of my family’s financial need to stop buying the gluten-free breakfast pizza 3 times a week from the cafe down the street. Addicted. So I wanted to make a Gluten Free and Grain-Free Breakfast Pizza replica that was as easy to prepare as it was to eat.


Ingredients in Gluten-Free Paleo Breakfast Pizza

  • Simple Mills Pizza Dough (or your favorite medium-thickness crust pizza dough recipe)
  • Kite Hill Almond Cream Cheese (or your favorite dairy-free or regular cream cheese)
  • Soft scrambled and fluffy eggs  – I like Vital Choice Pastured Organic Eggs
  • Crispy bacon bits  – We buy Butcherbox Bacon which we get delivered every month.
  • Wilted spinach – use organic since spinach is on the Dirty Dozen list
  • Cheese of choice – I like grass-fed swiss or sharp cheddar, but you can get fancy with gouda or parmesan


Get $10 off and 2 Free Ribeyes!


How to make Gluten-Free Breakfast Pizza 

1. You can use any pizza crust recipe of choice, but I prefer the ease and convenience of the Simple Mills Pizza Dough Mix which you can purchase at many grocery stores in the baking aisle.

2. Pre-bake your crust before adding the toppings. In this recipe, I use a thin layer of dairy-free cream cheese, wilted spinach, soft-cooked eggs, crispy bacon bits and melted cheese.

3. Simply pop the assembled pizza back in the oven to get the cheese melted to hold everything together!

4. Slice into 6 to 12 squares and serve warm.


My tips for Simple Mills Pizza Dough

  1. The boxed recipe calls for two tablespoons oil of choice, and I like to use extra virgin olive oil for the flavor.
  2. The boxed recipe calls for baking at 350 degrees for a total of 15 minutes, but you’ll see in the recipe how I adapt the oven temperature and cooking time to my preference of a firmer crust.
  3. You can choose to make two smaller pizzas or one regular size pizza. I prefer to make one big square pizza for this breakfast pizza recipe. Slice it in easy-to-pick up pieces with less of a chance of the egg falling off.


Make Ahead Breakfast Pizza Ideas

If you enjoy the below recipe, try these other varieties:

  1. Tomato sauce base with cooked Italian sausage and finely chopped peppers, scrambled eggs, spinach and melted cheese.
  2. Make it dairy-free by topping with Siete Foods Queso and baking as directed below.
  3. Try a potato and broccoli version with cubed roasted potato, roasted broccoli florets, scrambled eggs and parmesan-mozzarella cheese mixture.

If you’re looking for other grab and go convenient gluten-free breakfast recipes, try my Gluten-Free Protein Breakfast Cookies and Whole30 Breakfast Meatballs.



Gluten Free Breakfast Pizza - Make Ahead!




Gluten Free Breakfast Pizza


12 Kid-Friendly Gluten-Free Breakfasts (AIP)

gluten-free breakfast


Feeding littles one isn’t always easy especially if your children have food allergies or intolerances. With these 12 gluten-free & kid-friendly breakfast recipes, you’ll be armed with a rotation of nutritious options this school year!



The modern day lunchbox is changing. Food allergies in youth are on the rise. More and more doctors are also recommending healing diets like AIP, GAPS & SCD for children with gut issues, autism, and behavioral disorders. This means “gluten-free” and “dairy-free” are becoming just as ubiquitous as “nut-free” in schools.


I know feeding children with special dietary needs can be challenging. I also feel passionately that children thrive in inclusive environments. Starting in grade school or even earlier, children become aware of differences between them and their classmates. Even though your child may have dietary restrictions, they can still go to school with a breakfast that looks similar to their peers.


The below list includes nutritious and tasty AIP breakfast recipes that can be prepared in advance as a grab n’ go option, quickly reheated in the morning or whipped up in 2 minutes or less (like the Instant Breakfast cereal!) I didn’t include any smoothies on this list but of course those are great options for kids. I find the blend of pineapple, kale, cucumber, avocado and banana to be particularly kid friendly! You can even add some Vital Proteins Collagen for a boost of protein.







Grain-Free Coconut Granola Bars

How amazing do these granola bars look!? I’m so impressed with Michelle from Unbound Wellness’ recipes and her saliva-inducing photos. These bars feature her grain-free granola and lots of coconut butter full of fiber, healthy fat and no-sugar-added sweetness. Keep on ice if packing for future consumption since coconut butter and oil melt below 75 degrees. Want to add some extra protein to your kid’s breakfast? I suggest these AIP-Friendly grab & go options: US Wellness Meats Turkey Jerky, Epic Bison, Bacon & Cranberry Bars and Wild Zora meat bars.


Photo by Michelle Hoover of Unbound Wellness



Vanilla Energy Bites by Autoimmune Wellness

Energy bites without a date in sight by Mickey Trescott! These bites are made with dried apple rings and apricots – notable kid favorites. They have a little lemon and vanilla twist to keep kids’ and adults’ mouths happy though! Pack a few of these in a baggie for a quick bite or pair them with some bacon or sausage or a greens & fruit smoothie for a more well-rounded meal.

Photo by Mickey Trescott of Autoimmune Wellness




Blueberries & Cream Gummies

These gelatin-filled protein gummies from Living Loving Paleo have a nice dose of antioxidants from the blueberries to prime the immune system to fight all those back-to-school germs. Gummies should be kept refrigerated or on an ice pack for the best taste, but you can also serve them at room temperature. They’ll be a bit less firm though out of the fridge. Does your kid have another favorite berry? You can replace the blueberries with his or her choice. Just avoid tropical fruits like mango, pineapple and papaya which have enzymes in them that prevent the gelatin from thickening.


Co-Yo Coconut Yogurt with Berries & Coconut Flakes

No recipe required for this easy protein and fat-filled breakfast! Co-Yo is the absolute creamiest, thickest coconut yogurt on the market! They have some incredibly delicious fruit flavors but check the label first to see if your family is okay with some of the additives (not AIP). The plain flavor is AIP-Friendly! Check their store locator to find a retailer near you!

Photo credit: Co-Yo

co-yo yogurt



Breakfast Sausage Chicken Poppers

Sometimes making mini versions of foods is all it takes to make them desirable to children. Homemade ground meat sausages are also great options for kids with textural aversion to stringier meats. Michelle from Unbound Wellness has also managed to pack these little poppers with spinach, apple and sweet potato too plus bacon for extra flavor!


Berry Collagen Protein Bars

Do you have a hard gainer in your house? These coconut-filled and fueled bars will get their taste buds excited! Anne from Grassfed Salsa says these bars are so good they could almost be considered candy! But don’t fear – you won’t be sending your kid to school with a sugar-spiked nightmare breakfast. In fact, these are low in sugar, high in fiber, protein and fat. If you have a choosy eater on your hands, they may love this handheld breakfast bar!


Photo by Grassfed Salsa


Six Varieties of Allergy-Friendly Toast

Have a crunchy-lover in your house!? You’ll be in good company on Meatified’s site! And they’ll love Mission Heirloom’s Yucan Crunch which you can lightly toast in your oven and top with an array of nutritious goodies. Rachael gives you 6 tasty ideas in her post including a nut-free take on PB & Honey! Think of your kid’s favorite sandwich topping and stack away on these grain-free crunchy crackers! I lightly toast these in a 350 degree oven for a few minutes. If you really want to pack some nutrients in before 8 am, I highly recommend layering avocado, sauerkraut and bacon crumbles!


You can buy Yucan Crunch on Amazon now! Each pack comes with 4 HUGE crackers (think each the size of the biggest slice of pizza you’ve ever seen) so a 4-pack comes with a total of 16 crackers. It usually lasts me a couple months.


Instant Breakfast Cereal That Tastes Like Cracklin’ Oat Bran

Meet the world’s first AIP cereal… Instant Farina! Made from coconut, fibrous konjac root, tigernuts (not actual nuts, they’re tubers) and cinnamon, it tastes super similar to Cracklin’ Oat Bran, one of my childhood favorites! Just mix with water or coconut milk, let sit for 2 minutes and breakfast is on the table! Check out my recipe for Warm Banana “Oatmeal”! I find this cereal gets things moving, if you know what I mean, so it may be a good choice if you have a kiddo with chronic constipation. You can get Instant Farina on Amazon or Wild Mountain Paleo.


Warm Banana Cereal

Warm Banana Cereal by Grazed & Enthused



Baked Veggie Nuggets

Can’t get your kids to eat breakfast at lunch or dinner? Maybe tried some veggie nuggets in the morning! Most kids are obsessed with at least one condiment, right? Serve these with their favorite homemade mayo, ketchup, mustard or avocado dip! It’s an unconventional way to get veggies in your kids before 8 am, that’s for sure. Another winner from Unbound Wellness!



Sweet Potato Hash Browns 

Little crispy piles of sweet potato goodness by Downshiftology… these hashbrowns are cooked in healthy avocado oil (or ghee if tolerated) and seasoned with salt and pepper. Omit the pepper to keep it AIP compliant. Instead, sprinkle with ground cinnamon to add a little extra sweetness!



Cassava & Plantain-Free Banana Waffles

Oooh! AIP-compliant waffles by The Sweet Pea Blogger made without plantain or expensive cassava flour! These banana-bread style waffles are made with ripe bananas, coconut milk, coconut flour and tapioca. In my experience, you can substitute arrowroot for tapioca if that’s what you have on hand. The baking soda-cream of tarter combination helps these rise and stay fluffy out of the iron.



Flourless, Sugar-Free Waffles

These plantain-based Paleo waffles have absolutely no added sweetener or flour which makes them a very affordable breakfast option! You can find plantains at your store for usually $1 each (even Walmart carries them) whereas a bag of Paleo flour can cost up to $20 depending on the type! Instead of drizzling these with maple syrup, cook down some blueberries or strawberries in a small saucepan on the stove. This allows them to release their juices and thicken into a jam consistency. The perfect low-sugar gluten-free breakfast for your little waffle-lover.



Breakfast Fries with Bacon-Chive Crumble (Paleo, AIP, Whole30)


paleo fries with bacon

The question here isn’t “Why would you eat fries for breakfast?” It’s “Why the heck not?”

These Paleo AIP Whole30 Breakfast Fries with Bacon-Chive Crumble came about on a Sunday morning. I wanted a hearty breakfast full of veggies and bacon, but I didn’t want ANOTHER skillet. I do a lot of skillets. No more skillets. JK made one today.



These loaded sweet potato fries could be eaten any time of the day. What makes them really special is the savory, salty bacon-chive crumble that is flavored with lemon & garlic! It makes all the flavors here pop so you’re not just eating a pile of boring vegetables.


You can find this recipe over on Autoimmune Wellness where I am a monthly recipe contributor!




Looking for more Paleo fries? Check these out!

Triple Meat Poutine

Garlic Dill Parsnip Fries


whole30 breakfast fries



AIP Instant Breakfast Cereal (and it’s really, really delicious!)


aip oatmeal


Breakfast! How did you grow up enjoying this meal? We mostly had breakfast cereal because mornings were rushed, and I have to say my twin sister and I were moderately obsessed with cereal up until our early twenties. I remember one time in college we both couldn’t sleep and we walked into the kitchen at the same time to have a bowl of Toasted Oatmeal Flakes. Glad those days are over.


One of the first things my husband and I bonded over was our childhood love of Cracklin’ Oat Bran, and how we never met another person that wasn’t 82 that liked it. There’s just something so comforting about sitting down with a bowl of cereal and milk. Maybe it’s pulling on the strings of nostalgia or something about the cold milk and the crunchy lightly sweetened cereal. And then we have oatmeal – I used to demolish a bowl of Instant oatmeal every morning. I topped it with cinnamon, bananas and blueberries and microwaved those little Quaker Instant Oatmeal packets – yeesh. Where the heck was my protein in the morning?


I seriously didn’t start eating protein for breakfast until I went Paleo and it squelched my blood sugar swings, so now I always include some protein at breakfast every day. Even if it’s a scoop of collagen protein in my smoothie or coffee or mug of broth. There are some mornings when I’m just not in the mood for leftover dinner for breakfast though and want something a little more familiar to my yesteryears. And now there’s a new AIP-Friendly Instant Farina that fills that void! I tried this cereal 3 times this weekend to be sure I loved it enough to recommend it! 


INTRODUCING….AIP INSTANT FARINA by Pure TraditionsThis AIP Instant Breakfast Cereal is made from just 5 ingredients: coconut, tigernuts, konjac root, cinnamon and sea salt! It is a finely ground powder that you add hot liquid to (like water or coconut milk) and let sit for 2 minutes as it thickens. The less water you add, the thicker the porridge which is how I like it! It tastes like Cracklin’ Oat Bran, in fact, so I’m a huge fan! I am super impressed with the taste!My only complaint is the serving size is small, so if you want to make it a filling meal you definitely need to top it with some hearty fruit like bananas and berries. I would also serve it with a side of bacon or a protein smoothie so you are eating it with protein too.WHAT I LOVE

  • Low in carbs if you prefer a lower carb diet
  • High in fiber which may be helpful if you have constipation
  • Unsweetened for an anti-inflammatory, low-sugar diet
  • Super convenient for traveling or busy mornings
  • Kid-friendly – convincingly the texture of oatmeal
  • Sold by Wild Mountain Paleo which offers over 100 AIP products that after often cheaper than Amazon sells them for!


  • Small serving size – I would say it’s more like 3 servings per bag rather than 6 servings as stated on the label. Still a good price at only $2.50 per serving of high quality ingredients and a convenient option! On AIP, having a few convenient options is worth its weight in gold.
  • Konjac root may be irritating on a gut sensitive to fiber – it’s a small amount and is used to help thicken the porridge when liquid is added. I found it helped stimulate a bowel movement and with Hashimoto’s, constipation occurs at times, so I didn’t mind this side effect. 

54 reviews

Warm Banana Instant Oatmeal

Prep Time 00:05 Cook Time 00:02 Serves 1


  • 1/2 cup Pure Traditions Instant Farina
  • 1/3 cup warmed coconut milk
  • 1 tsp maple syrup
  • 1/4 tsp ground cinnamon
  • 1 banana, sliced and lightly sauteed in coconut oil
  • shredded coconut, for serving


  1. Combine Farina and coconut milk in a bowl with the maple and cinnamon.
  2. Let sit 2 to 3 minutes to thicken.
  3. Top with sauteed banana slices and shredded coconut. Serve warm.


The Ultimate 100+ AIP Breakfast Recipe Round-Up

aip breakfasts


Out of all three meals we eat, breakfast while following the autoimmune protocol seems to stump many! I rarely make something special for breakfast unless my husband requests waffles or pancakes, but I’ve been doing this Paleo thing for almost 4 years now.


Dinner leftovers are frequently breakfast or a big smoothie full of veggies, fruits, fats, and my favorite breakfast companion Vital Proteins Collagen Peptides. I add 1 to 2 scoops to any smoothie recipe or even in bowls of broth-based soup for extra nutrients on mornings I don’t have time to do anything but a simple soup puree. In this round-up, I’ve included 30 of the most delicious AIP-compliant smoothie recipes so you don’t reach smoothie boredom. Adding “supplements” like collagen, turmeric, coconut oil/MCT oil, or matcha powder turn your smoothie into a beautifying morning treatment.


Now if you’re the type that likes to make one big skillet each week so you can grab and reheat a small portion every morning, you will love the hash & skillet section! My new Five Spice Beef Skillet is included below and has some really flavorful and lovely North African flavors. And my Crispy Salmon Hash from The Healing Kitchen is one of the tastiest, nutritious, omega-3 packed breakfasts you can have on the AIP!


We all have those special Sunday mornings that call for a traditional breakfast/brunch treat – especially if we’re feeding our family AIP foods as well! That’s why I’ve included a lengthy section of waffles, pancakes, and baked goods from the greater AIP blogger community (which is where most of these recipes will direct you to!) My Flourless Waffles are pretty magical and I’ve been told they make great pancakes too!I don’t often share my breakfasts on social media because they’re usually a mish-mash of leftover soup and salad from the day before. I love starting my day with a broth and veggie-heavy soup because it sets a perfect foundation for a day of nutritionally-minded food choices. The breakfast soup collection below contains easy to digest soups, mostly purees, that you can make Sunday night to feed you every morning before work.







If this list isn’t enough and you want a whole e-book of 100% AIP Breakfasts including “coffees and lattes”, biscuits & gravy, over a dozen other hashes, and my ebook-exclusive recipe for Silver Dollar Carob Pancakes!



Hashes & Skillets
Sage Plantain & Butternut Hash by Don’t Eat the Spatula

Moroccan-Inspired Breakfast Skillet by Mickey Trescott for Autoimmune Paleo

Kedgeree by Kate Jay for Autoimmune Paleo

Breakfast Risotto with Greens by Angie Alt for Autoimmune Paleo

Chicken Breakfast Skillet by Joy Filled Nourishment

Sweet Potato, Apple & Pancetta Hash by Gutsy by Nature

Turmeric Pork Skillet by Sweet Treats

Oh Mama, Umami Kale by Grazed & Enthused

Nightshade-Free Buffalo Chicken Skillet by Grazed & Enthused

Five Spice Beef Skillet with Fennel & Currants by Grazed & Enthused

Greens n’ Dines Hidden Hash by Grazed & Enthused

Potato-Free Breakfast Potatoes by Meatified

Crispy Salmon Hash by Alaena Haber (me!) from The Healing Kitchen

Epic Bar AIP Paleo Breakfast Hash by Clean Eating Veggie Girl

Sweet n’ Savory Hash by Beyond the Bite

Chicken Hash Brown Patties by Alaena Haber from The Healing Kitchen

Celeriac-Parsnip Hash Browns by Eat Heal Thrive

Chicken Breakfast Skillet by Joy-Filled Nourishment

Bison, Kabocha & Cabbage Skillet by Don’t Eat the Spatula



Pancakes, Waffles & Muffins
Allergy Friendly Waffles by Don’t Eat the Spatula

No-Egg Waffles by Don’t Eat the Spatula

Banana Muffins by Eat Heal Thrive

Banana Bread by He Won’t Know It’s Paleo

Maple Sugar Waffles by Marissa Franklin for He Won’t Know It’s Paleo

Oven-Baked Pumpkin Spice Pancakes by Gutsy by Nature featured in 85 Amazing AIP Breakfasts

Plantain Bacon Pancake by Castaway Kitchen

Cinnamon Raisin Rolls by Sweet Potatoes and Social Change

Banana Bread Cookies by Beyond the Bite

Carob Bread with Date Caramel by Heart Beet Kitchen

Sweet Plantain Waffles by Hold the Grain

Baked Breakfast Casserole with Apples & Raisins by Provincial Paleo

Grain-free Banana Mug Bread by Provincial Paleo

Bacon Herb Biscuits by Grazed & Enthused

Cinnamon Plantain Fritters by Grazed & Enthused

Rustic Apple Cinnamon Rolls by Grazed & Enthused

Flourless Lemon Poppy Waffles (omit poppy seeds) by Grazed & Enthused

Bacon Maple Cinnamon Pancakes by Comfort Bites

AIP Pancakes by Comfort Bites



Breakfast Soups
Creamy Mushroom Soup with Bacon & Fried Sage by Mickey Trescott for Autoimmune Paleo

Roasted Chicken & Vegetable Soup by He Won’t Know It’s Paleo

Spring Breakfast Chicken Soup by A Squirrel in the Kitchen

Fennel & Spinach Soup by Healing Family Eats

Lamb Stew with Butternut, Apples & Ginger by Healing Family Eats

Beef and Plantain Curry by Provincial Paleo

Triple Seafood Chowder by Grazed & Enthused

Roasted Cauliflower & Garlic Bisque by Grazed & Enthused

Nightshade-Free “Potato” & Leek Soup by Grazed & Enthused

3-Step Root Vegetable & Leek Soup by Grazed & Enthused

Mushroom & Fennel Soup by Comfort Bites

Sweet Potato & Broccoli Soup by Meatified

Creamy Leek & Salmon Soup by Meatified

Creamy Leek Soup (omit ghee) by Stupid Easy Paleo

Comforting Creamy Broccoli Soup (omit ghee) by Stupid Easy Paleo

Cream of Mushroom Soup by Primal Palate



Porridge & N’Oatmeal

Warm Porridge with Berries & Lemon by Kate Jay for Autoimmune Paleo

Chai Spice & Pear N’Oatmeal by Eat Heal Thrive

Carrot Cake Breakfast Cereal by Eat Heal Thrive

Apple Cinnamon N’Orridge by Eat Heal Thrive

Cinnamon Coconut Crisp Cereal by Sweet Potatoes and Social Change

Cauli-Porridge with Rosemary Plum Compote by Healing Family Eats

Sweet Cinnamon Tigernut Granola by Beyond the Bite

Instant Oatmeal by Grazed & Enthused


Sausages & Bites
Fennel-Herbes de Provence Sausage by Eat Heal Thrive

Blueberry Bacon Breakfast Burgers by Adventures in Partaking

No-Fuss Sweet Potato & Apple Sausages by The Unskilled Cavewoman

Homemade “Bangers” (omit nutmeg) by The Paleo Mom

Lox & “Everything” Sweet Potatoes by Grazed & Enthused

Bacon-Wrapped Cinnamon Apples by Grazed & Enthused

Cranberry Fig Collagen Protein Bars by Grazed & Enthused

Breakfast Tostones with Fried Garlic Guacamole by Grazed & Enthused

Prosciutto Meatloaf Muffins with Fig Jam by Grazed & Enthused

AIP Breakfast Stack by Comfort Bites

Chicken & Bacon Bites with Green Onion and Sage by Meatified

Breakfast Sausage by Gutsy by Nature

Beef Breakfast Sausage by The Paleo Mom

American Style Breakfast Sausage by The Paleo Mom



Smoothies & Beverages
Pina Colada Smoothie Bowl by Grazed & Enthused for Autoimmune Paleo

Green Detox Smoothie by Kate Jay for Autoimmune Paleo

Collagen Berry Green Smoothie by Mickey Trescott for Autoimmune Paleo

Creamy Coconut Milk by Mickey Trescott for Autoimmune Paleo

Anti-inflammatory Turmeric Tea by Mickey Trescott for Autoimmune Paleo

Carrot Cake Shake by Eat Heal Thrive

“Chocolate” Protein Smoothie by He Won’t Know It’s Paleo

Creamy Carob Banana Smoothie by Joy Filled Nourishment

Strawberry-Banana Protein Smoothie by Joy Filled Nourishment

Raspberry Sunrise Breakfast Shake (replace almond milk with coconut milk) by PaleOMG

Matcha Jasmine Tea Latte by Sweet Treats

Spiced Apple Kombucha by Sweet Potatoes and Social Change

Blueberry Kale Collagen Shake by Healing Family Eats

Maple Pumpkin Collagen Shake by Healing Family Eats

Raspberry Turmeric Collagen Shake by Healing Family Eats

Turmeric Papaya and Orange Smoothie by Biohackers Recipes

Strawberry Peaches n’ Cream Smoothie by Grazed & Enthused

Orange Cream Healing Smoothie by Grazed & Enthused

Matcha Smoothie Bowl by Comfort Bites

Apple Pie Smoothie (use coconut milk) by PaleOMG

Mango Ginger Kale Green Smoothie by Minimalist Baker

Coconut Papaya Smoothie by Minimalist Baker

Creamy Pineapple Cucumber Smoothie by Minimalist Baker

Blood Orange Green Smoothie by Minimalist Baker

Carrot Ginger Turmeric Smoothie (use coconut milk) by Minimalist Baker

Coconut Clementine Green Smoothie by Minimalist Baker

Cherry Limeade Smoothie (use coconut milk) by Minimalist Baker

Super Thick Coconut Yogurt by Oh She Glows

Island Blast Green Smoothie by Lexi’s Clean Kitchen

Cool Paleo Melon Mint Smoothie by Stupid Easy Paleo


Offal in the Morning

Pork and Chicken Liver Terrine with Spiced Apple Compote by Kate Jay for Autoimmune Paleo

Bacon Beef Liver Pate by Mickey Trescott for Autoimmune Paleo

Beef & Offal Burgers by Castaway Kitchen

Loaded Toast with Pate by Castaway Kitchen

Easy Pan-Fried Chicken Hearts by Comfort BitesSuperfood Sausages by Primal Palate

Paleo Flourless Lemon-Poppyseed Waffles (AIP version)



Mother’s Day is one of my favorite holidays. I bet you’ve never heard someone say that before. Some people criticize it for being invented to boost the economy (it does cause us to spend several billion dollars a year in the U.S. alone on flowers!) or Hallmark sales. If that’s the case – GENIUS. Because we all need to be reminded how grateful we should be for the woman who has influenced us like no other person on this planet. And if that means spoiling her rotten even just one day a year, so be it.


Since this is my first Mother’s Day as a mommy to a human (fetus, soon to be air-breathing baby), I wanted to celebrate myself. I often look for excuses to celebrate myself. Nothing wrong with that, right? And my mother will be a thousand miles away so she will be receiving a sweet card and phone call until I can spoil her in person.I have been getting great use out of my Presto Belgian Waffle Maker.


I usually wake up two Sunday mornings a month feeling waffle-frisky and ready to put my Vitamix Professional Series 300 to the test with my rotting plantains. It’s an excellent way to avoid my internal desire to start each morning with exercise, which happens 5% of the time. I’ll make AIP waffles (been working on getting a non-gooey one after trying some other recipes that were way too gummy in the center), bacon, and broth-braised greens. Then I yell at my husband from downstairs that he needs to wake up so he can eat his waffles and bacon warm. So spoiled.


“I get to sleep in on Sunday mornings while my spouse cooks me bacon and homemade, shit-free waffles.” – A quote I will never get to say. It’s okay. He cleans the dust off the fans twice a year.


I really like that waffle maker because my waffles don’t often stick (an inherent problem with AIP waffles), it’s really easy to use and clean, and it reminds me of staying in Holiday Inns when I was little that had the Belgian Waffle station where I got to use my tiny 6-year-old biceps to flip a large industrial machine that would soon churn out noxiously sweet bread-y breakfast treats. My boyfriend in college (he sucked by the way, I hope he reads this) went to a different school that had a waffle maker in their cafeteria for unlimited use. We used to make waffles the sizes of our torsos every weekend morning, skip lunch, then eat “Pizza the Size of Your Face” (not my quote) for dinner. No wonder I was diagnosed with Hashimoto’s less than a year later. Terrible relationship stress + gluten the size of my entire body = autoimmune disease.


Well, this went from an intended sweet post about Mother’s Day to something really un-sweet, so let’s reel it in. Make your Mommy waffles, bacon and vegetables this Mother’s Day (and every other weekend). Give her beautiful flowers – who cares if it’s expected? Flowers are nature, and nature makes people happy. Make your Mommy (or yourself happy) with waffles, bacon and flowers. The end.


These waffles are not gooey in the middle at all. In fact, they’re perfectly bread-like and fluffy throughout with a crispy crust that my family and friends love! If yours end up any other way, it’s likely your plantains were way too ripe (the starch had turned into sugar already – no good)! Err on the side of using less ripe plantains rather than too ripe plantains. You can always add a tablespoon of coconut or maple sugar, if the batter doesn’t taste sweet enough with this change.


Preventing Waffles from Sticking

  • Don’t be chintzy on the olive oil! Coat both sides of your waffle maker in all crevices very well with olive oil using a pastry brush (not a paper towel).
  • If you open your waffle maker and it seems like the waffle will stick and pull apart, gently release one side of the waffle with a fork without fully opening the waffle maker. Press each half into each other and no one will know the difference.
  • Waffle completely split in half despite your best efforts!? It happens to me sometimes too! Remove one half and fold it on top of itself like a sandwich. Do the same with the other half. Again, no one will know the difference other than you will be serving them two separate waffle halves!


Mmm… fluffy and crispy AIP waffles! I love these with stewed blueberries!

17 reviews

Paleo Flourless Lemon Poppy Waffles

Prep Time 00:10 Cook Time 00:20 Serves 4


  • 3 large yellow plantains (minimal to moderate spotting okay)
  • 1/4 cup organic extra-virgin olive oil
  • 2 teaspoons vanilla extract
  • 1 1/2 teaspoons grated lemon zest
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon poppy seeds (omit for AIP)
  • optional: food-grade lemon essential oil


  1. Peel and slice plantains. Place in a high-speed blender along with the remaining ingredients except the poppy seeds. Blend until smooth and scraping down the sides as needed. If you would like a stronger lemon taste, you can add a few drops of lemon oil.pan>

  2. Stir in the poppy seeds until well combined.pan>

  3. Pre-heat your waffle iron. Once heated, brush with additional olive oil on both sides of the waffle iron to prevent sticking.pan>

  4. Scoop about a heaping 2/3 cup of batter into center of waffle iron.pan>

  5. Cook in waffle iron for 5 minutes (timing really depends on your unit) until cooked through and bread-like in the center. Remove from waffle maker with a fork once the exterior is a crispy golden brown and pulls away easily from the iron. Transfer to a wire rack. You can keep them warm in a 275 degree oven while you cook the rest!pan>

  6. Repeat steps 3 through 5 until all batter is used up. See below for serving suggestions.pan>


Cinnamon Plantain Fritters (Paleo, AIP, Vegan)



Cinnamon Plantain Fritters cook up in 15 minutes + make your gluten-free breakfast a breeze!


I’m a little disappointed in myself – I’m willingly watching a reality show about WWE girls called Total Divas. It just happened to be on when I turned the TV on and the remote is just a foot too far away to warrant removing the blanket from my body. I had no idea wrestling was loved worldwide. I have and never will understand why humans like watching other humans elbow each other in the gut and divebomb someone on the head.


You know what’s much more interesting to me? Staring at succulent gardens while making annoying slurpy noises in my almost-empty iced tea. Oh no, now I’m watching a show about Nick Lachey opening a bar in his hometown. We haven’t had cable in over a year, and since we are subletting an apartment right now, we are privy to sublease dude’s cable stations. TV has only gotten worse since the last time I checked. 98 Degrees was my favorite in the 90’s. I like “Jeff” – I can’t recall his last name. I ended up marrying a man of the same name, but a much, MUCH worse singing voice. My Jeff sounds like a 90-year-old man with a sinus infection who also just got punched in the throat when he sings.


So this recipe was inspired by my will to create a pancake for the project I’ve been working/slaving on. Really, sweating. Sweating all over the food because my teeny, teeny, teeny kitchen has zero ventilation and even thinking about turning the oven on increases the air temperature by 3 degrees.


This recipe turned out less  than traditional pancake texture and more fritter-y but still delicious, so I thought I’d share them on here instead. I did end up coming up with a pancake recipe made from green bananas instead though for the book! Num. Num.


We topped these with a good drizzle of honey (or maple) but you could make them less sweet with a pat of ghee or coconut oil or some coconut whipped cream. We probably make pancakes 1 morning every month or two, which is the morning I forgive my “no sweetener before dinner” rule and also try to serve them with a side of sausage to regulate the blood sugar levels. Because me + sugar in the morning = “Is it time for a nap? It’s 10 a.m.!”



22 reviews

Cinnamon Plantain Fritters

Prep Time :10 Serves 5 to 6 fritters



  1. Peel and slice the plantains and place in a blender or food processor with the remaining ingredients except the coconut oil used for frying. Blend for about 20 seconds until pureed. The batter may be slightly chunky, but it will not affect the end recipe.
  2. Heat 1 tbsp coconut oil in a large pan over medium heat. Once hot, drop rounded ¼ cup of batter into pan, leaving 2 inches between fritters. Using the back of a wooden spoon, smooth and flatten the batter so create circles 4-inches wide and no more than 1/3-inch thick. For the best results, ensure the fritters are of even thickness all around.
  3. Cook on each side for 4 minutes until golden brown and crispy. Fritters are easiest to flip when using a large metal spatula and sliding carefully under the entire fritter. Just make sure the underside is well cooked to prevent the fritter from falling apart when flipping.
  4. Serve drizzled with additional honey and topped with coconut whipped cream, if desired.


Recipe Notes




AIP Instant Oatmeal (Starch and Coconut-Free)



With the successful launch of 85 Amazing AIP Breakfasts, I realized how many people LOVE their morning meal. Like a deep, earth-rattling passion for your pancakes and cereal. I feel ya. Like I said in my post last week, it’s my favorite meal of the day even though life circumstances sometimes have me skipping it or postponing it to a time period called “lunch”. With my new early schedule, there won’t be much time for a proper breakfast, but I will definitely have 5 minutes to throw this together, which is why I wanted to develop an Instant Oatmeal recipe in the first place! Selfish motivations.


All of the AIP porridge recipes on the Web and in the e-book are made from coconut milk, starchy root veggies, or both! I know a lot of people following AIP have further restrictions such as GAPS, low carb, low FODMAP (replace honey with maple for low FODMAP), or starch-free diets, so this one is for you guys! If you can tolerate a little starch, there is also an option for you which will thicken up the oatmeal a bit. This recipe will make a thinner oatmeal (which is how I used to eat my Instant Oatmeal in college), which I enjoy as it doesn’t sit heavily in my tummy.


Feel free to play around with the flavors: apple cinnamon, cinnamon raisin, caramelized banana, carob, etc would all be super tasty here!


AIP Instant Oatmeal

Serves 1 | Ready in 5 minuets

2 Yellow Summer Squash, cubed

½ tsp Cinnamon

1/8 tsp Ground Cloves

2 tsp Honey

1 T Grass Fed Gelatin

Pinch Sea Salt

For serving: 1/2 cup Blueberries, 1/8 tsp Ground Cinnamon, 1 T Coconut Butter (optiona for coconut-versionl)

Optional Thickeners (Note: These contain starch or coconut): sweet potato flour (1-2 T), coconut flour (2 tsp), arrowroot starch (1 tsp)

  1. Place squash in a food processor and process for 30-45 second until the squash is broken down into the texture of wet oatmeal. A longer process time means thinner oatmeal.
  2. Bring the processed squash, cinnamon, and cloves to a low boil in a small saucepan set over medium-high heat. Remove from the heat and stir in the honey, gelatin, and sea salt. Serve immediately with blueberries, a sprinkle of cinnamon, and a tablespoon of coconut butter, if desired.
  3. Note: If you would like a thicker oatmeal and can tolerate starch, add one of the optional thickeners during step 2.