The two most common objections we hear from people switching to Paleo or SCD are:
1) I don’t have time to cook all this food
2) What will I eat for breakfast?
Which is why I shared my famous turkey breakfast sausage recipe a few years ago (especially for those that don’t tolerate eggs or dairy).
But there’s one more secret to saving time and still eating a healthy breakfast: LEFTOVERS!
So I’m happy to have our friend Angela from Paleokitchenlab.com back to share this cool leftover breakfast idea.
These are just some ideas for ingredients, but they can be easily tweaked to incorporate your favorite spices, foods or whatever leftovers you have in the fridge.
- 1 Cup of Homemade Beef Broth
- 1/2 Cup of Leftover Green Beans
- 1 Slice of Bacon, Chopped
- 1 Inch of Pre-cooked Spicy Pork Sausage, Chopped (or try turkey/chicken sausage… click here for Jordan’s turkey Sausage recipe)
- 1 Egg Pasture Raised (totally optional)
- 1 Tsp of Fresh Squeezed Lemon Juice (for liver support)
- 1 Handful of Fresh Spinach Leaves
- (If you tolerate nightshades) Spices: Tumeric, Sea salt, Cayenne and Smoked Paprika.
Note: Last 2 spices should be avoided for people with autoimmune conditions. Simply add your own favorite spices or fresh herbs like oregano, basil or cumin).
Optional Ideas for those that tolerate dairy: 1 Tsp of Crumbled Feta Cheese, Garnish with Fresh Avocado or Cherry Tomatoes (delicious stewed)
- Pour the broth into your pan and put on medium heat
- Add in leftover veggies or meat from dinner
- Add in raw bacon (if you like your bacon crispy, cook it separately and add just before you eat)
- Add in raw or pre-cooked sausage (and cherry tomatoes if you like them)
- Add in spices
- Let cook for 5 to 10 minutes on low to medium heat, add water if broth evaporates too much or keep pan covered (make sure steam can escape)
- If you like your egg scrambled, add in the last five minutes of cooking and stir in. If you like it hard boiled don’t mix in. If you like your egg extremely soft boiled you can add the egg in the last 2 minutes of cooking (that’s what I did).
- Add in lemon juice and fresh spinach in the last minute or two of cooking
- Garnish with chopped avocado, feta cheese, SCD strained yogurt or eat as is
As I said, this recipe invites so much improvisation. Go ahead and get creative! So much gut healing, comforting goodness and a fresh new way to enjoy your bacon and eggs!
Thank you again Angela!
What is your favorite thing to do with leftovers? Leave your idea in the comments section below.
Angela Privin is from http://diyhealthblog.com/ and emigrated to the U.S. from Ukraine at the age of 5. She speaks Russian, Spanish, English and Gibberish fluently. She is a former journalist in New York City and battled IBS for years before evolving into a blogger/health consultant. In her early 20s, she got Lyme Disease and was treated with massive doses of antibiotics and NOT followed up with probiotics. She believes this is what created the bacterial imbalance in her gut that set the stage for IBS. She loves to cook, but she can’t follow recipes. You’ll see that she makes up her own as she goes.
Here’s her amazing recipe site: www.Paleokitchenlab.com