Today, I’m sharing two fantastic breakfast recipes that I used on the Whole30. Not only are they Whole30 compliant, but they are not plain eggs! I really got sick of eggs about halfway through, and the thought of any other meat for breakfast really wasn’t appealing. I know a lot of people recommend thinking of breakfast as meal 1, instead of “breakfast” to help, but I just couldn’t eat a burger or steak in the morning.
Now, these recipes may not be for everyone that’s on the Whole30. While they do not contain anything “non-compliant,” they probably wouldn’t be recommended either. Neither are savory, and one is even a little sweet. However, I think everyone’s Whole30 is their own journey, and you need to do what works for you. These recipes helped me beat breakfast boredom and make it through the 30 days.
The first recipe is for a pumpkin casserole-type dish that I found on Louisianabrideblog.com. Emily, the Louisiana Bride, calls it a Pumpkin Breakfast Custard because of the creamy texture. The Whole30 warns you about baking things as Paleo treats, but this recipe isn’t sweet or a substitute for any baked good I’ve eaten. I’m sure you could make it sweet or into a treat, but for me, it was just a nice change for breakfast.
Say goodbye to breakfast boredom with this easy recipe.
I made it a couple of times while on the Whole30. The first time, I followed the recipe exactly, but the second time, I played around a bit to make it a little thicker consistency. For the original recipe, you can click on the link above. Here’s my version, and you can feel free to experiment too.
- 13.5 oz can of full fat coconut milk refrigerated
- 3 very ripe bananas
- 3 tbsp almond meal
- 5 eggs
- Cinnamon and Pumpkin Pie Spice to taste
- 15 oz can pumpkin puree
- 1/2 cup chopped pecans
For my second recipe, I made a smoothie.
Smoothies are not recommended in the Whole30 for two reasons. First, most smoothies are primarily made with fruit. Second, the book recommends that you really need to chew your food to feel satisfied.
To combat both reasons, I made my smoothie heavy on the vegetables, and I also made it pretty small in size. That way, I could also eat something with it for my meal.
- 1 Cup Spinach
- 1 Cup Kale
- 1/3 Cup Full Fat Coconut Milk/Cream
- 1/3 Cup frozen Red Grapes
- 1/2 Banana
- Small handful of Blueberries
Again, I used a can of full fat coconut milk that had been refrigerated. I part cream and part liquid because it got pretty hard to blend with all cream. Having the grapes frozen makes the smoothie a lot thicker, and eliminates the need to add ice.
I will warn you that it turns out to be a pretty ugly green color, but it tastes pretty darn good.
I then ate some Whole30 compliant bacon with it…or even some eggs. Just this small addition made the eggs a whole different meal.
So, there you have it. Two recipes to help you make it through your Whole30…or to help you eat a little healthier in the morning. With no added sugar, no preservatives, dairy, or grains, either one of these recipes is a great start to your day.
If you’d like to read more about my Whole30 Journey, you can read about it HERE. You can start your own journey, and here are some tools to help you. I’ve included my Amazon Affiliate Links. Just click on the pictures, and if you make a purchase through my Amazon Affiliate Link, I will make a small commission at no additional cost to you.