Paleo Muesli — Not Just for Breakfast Anymore!

Craving oatmeal, but you know your body won’t be happy if you indulge? Me, too! But I’ve found that this delicious “muesli” recipe fulfills the “need to feed” using no grains, thereby making my joints happy!

This recipe makes one very hearty-sized serving. Prep time: 6 minutes.

 Ingredients:

1 apple, chopped

1 Tbls. raisins or dried cranberries

1/4 C dried coconut

1/8 tsp. apple pie spice OR cinnamon

1/4 C water

1 tsp. coconut oil

1/4 C pecans or sliced almonds (or both!!) If you toast them in a dry frying pan first, they’re extra tasty!

A few fresh berries (optional)

1/2 tsp. vanilla extract

Coconut milk (optional)

The Process:

  1. Stir together the first six ingredients in a cereal bowl. Pop in the microwave for four minutes. Check the apples, if they’re cooked enough for your tastes, great! If not, cook a bit longer.
  2. Remove bowl from microwave. Stir in the vanilla extract.
  3. Add the nuts and berries.
  4. Top with a splash of coconut milk.
  5. Enjoy with a cup of your favorite coffee or tea!

 

Paleo Muesli has all the goodness of the traditional muesli, but without the grains. Delicious and nutritious, plus it's easy and quick to make. Eat it warm on cool mornings, or chow down late in the day for a great, quick supper!

Paleo Muesli has all the goodness of the traditional muesli, but without the grains. Delicious and nutritious, plus it’s easy and quick to make. Eat it warm on cool mornings, or chow down late in the day for a great, quick supper!

Warm Apple and Almond Butter Paleo Meal One (breakfast)

When I decided to switch to a Paleo diet, one of the hardest things for me was using my free hand to pry my oatmeal with apples and cinnamon out of my other hand. And no granola with my yogurt? How could I eat my yogurt? And.. what? No yogurt, either?

So. I came up with an apple sans oatmeal fix that satisfies the desire for a warm nutritious Paleo breakfast with very little prep time required. If you add a little coconut milk to the finished product, it helps with that yogurt/dairy craving, too.

This recipe is filling and should give you plenty of protein, carbs, and fat to carry you through to lunch. I had it for Meal One (breakfast) two hours ago and I’m still not hungry.

Ingredients:

One apple, any kind

Saigon cinnamon – my favorite because of it’s pungency and it’s sweet flavor, but you can use any cinnamon

About 2 Tbs. of water

1/4 tsp. vanilla extract

2 Tbs. almond butter, or use our Fresh Macadamia Nut Butter with Chocolate and Cinnamon

A sprinkle of sliced almonds (optional)

A splash of coconut milk (optional)

A cup of coffee to drink while the above is getting cooked in the ‘wave. 

I used a leftover half from an apple and a tiny whole apple for this recipe. A great way to use up apples before they go bad.

Process:

  1. Dice the apple into a cereal bowl. Peel it first if you want, but I leave the peel on.
  2. Sprinkle the apple with the cinnamon. Stir it.

    Looks tasty already!

    Looks tasty already!

  3. Add the water. If you like the apples to have a lot of liquid, add more water.
  4. Place the bowl in the microwave and nuke it for 3 to 4 minutes, until the apple is cooked and the juices collect in the bottom of the bowl.

    I pushed the cooked apples aside so you could see how much liquid there is after cooking.

    I pushed the cooked apples aside so you could see how much liquid there is after cooking.

  5. Remove from microwave, and add the almond butter and vanilla while the apples are still hot. Stir well. Make a mess of it like I do and you’ll know you’ve got it just right. The almond butter will melt slightly and get all gooey and warm.

    This looks like a lot of almond butter, but it's exactly one serving (2 Tbs.). It gets all warm and gooey when you stir it in.

    This looks like a lot of almond butter, but it’s exactly one serving (2 Tbs.). It will give you enough fat and protein to carry you until lunch.

  6. Add the sliced almonds for a bit of crunch, if you want, and the coconut milk, which helps cut the stickiness of the almond butter.

    I added sliced almonds, but opted out of the coconut milk this time. Can't wait to sit down with my coffee and dig in!

    I added sliced almonds, but opted out of the coconut milk this time. Can’t wait to sit down with my coffee and dig in!

  7. Enjoy with a cup of coffee or your favorite hot beverage!

    Warm cooked apples, cinnamon, and almond butter with a side of coffee. A delicious Paleo breakfast substitute for oatmeal.

    Warm cooked apples, cinnamon, and almond butter with a side of coffee. A delicious Paleo breakfast substitute for oatmeal.

Pan-fried Rutabaga and Onions (great substitute for fried white potatoes)

There are few things I like better than my mother’s fried potatoes. And whenever she makes them, I’ll eat them without a second thought. But after completing the Whole30, I don’t even have white potatoes in my house and I wouldn’t fry them up for the hub and me if I did. The glycemic index is too high and the inflammatory properties aren’t fun to deal with.

That said, I miss my white potatoes. Turnips don’t fill the gap. Neither do parsnips. So one day, out of desperation, I bought a rutabaga. It sat on the counter and eyed me with a waxy stare for a couple of weeks until I decided I had to put it out of my misery. So I stir fried it with some other veggies, and hey, it tasted a lot like a white potato! And sort of like a parsnip. And I like parsnips nearly as much as I like potatoes. Visions of fried rutabaga danced in my head (wish you could have been there!).

So here’s my recipe for some mighty tasty fried rutabaga with onions — a great side dish with meatloaf or burgers, and a wonderful option for your Meal One/breakfast veggie, whether you cook it fresh in the a.m. or warm up leftovers.

Rutabaga – decide how many you’ll need for the number of people you’re feeding. One medium rutabaga will make a good portion for one to two people. Add a few more than you think you’ll need if you want leftovers.

Sweet white onion – (optional) Again, decide how many you need. My ideal combo is as many onions as rutabagas.

Coconut Oil — one thumb size per person if you’re doing Whole30. If not, you might want to use less.

Ghee — one thumb size per person if you’re doing Whole30. If not, you might want to use less.

Salt and Pepper to taste

If you’re only frying one or two rutabagas, cooking will take about 15 mins. If your pan is really full, it will take longer.

This is a California Golden Rutabaga. It doesn't have any purple skin and is smaller than the purple ones. The hub and I like it better than the purple, but the purple are good, too.

This is a California Golden Rutabaga. It doesn’t have any purple skin and is smaller than the purple ones. The hub and I like it better than the purple, but the purple are good, too.

  1. Trim the ends off the rutabaga, set it on one end on a cutting board, and peel it from top to bottom using a downward slicing motion. It helps to curve the knife blade to follow the contour of the veggie. This gets easier with practice, but even if you’re slow, it’s a fast and easy way to get the peel off these unwieldy monsters.

    Peel it from top to bottom following the contour of the rutabaga. It gets easier and faster with practice.

    Peel it from top to bottom following the contour of the rutabaga. It gets easier and faster with practice.

    The naked truth about naked rutabaga -- they'll peel it off for anyone.

    The naked truth about rutabaga — they’ll peel it off for anyone.


  2. Slice the rutabaga into thin slices about 1/8- to 1/4-inch thick.

    Slice it really thin to cook it quickly. Thick slices take a little longer, but taste a little sweeter. Try it a couple of ways to see what you like.

    Slice it really thin to cook it quickly. Thick slices take a little longer, but taste a little sweeter. Try it a couple of ways to see what you like.

  3. Melt the coconut oil and ghee in a large frying pan over medium heat.

    I use this brand of coconut oil, but you can use whatever you like.

    I use this brand of coconut oil, but you can use whatever you like.

  4. Add the sliced rutabaga and let it fry until the bottom layer begins to brown. Keep an eye on it because it will burn. Once the browning begins, turn the slices with a spatula/turner. You’ll need to revisit this several times and turn the slices to make sure they all get cooked and browned. (If you have a really full pan, you might want to cover it to help the slices cook through a little quicker.) Adjust the heat, if needed.

    Just starting to brown. Time to turn!

    Just starting to brown. Time to turn!

  5. While the rutabaga is cooking, peel and quarter the onions. When the rutabaga looks like it’s about half done (just starting to soften), add the onions and turn the entire mixture with the turner to mix.
  6. Sprinkle with salt and pepper.
  7. Continue frying until the rutabaga slices are nicely browned and soft, and the onions are caramelized and brown (they’ll be so sweet and delicious!).

    Voila! Who knew a rutabaga could look this delectable? Hot, caramelized, and ready to be plated (if they don't get eaten right out of the pan).

    Voila! Who knew a rutabaga could look this delectable? Hot, caramelized, and ready to be plated (if they don’t get eaten right out of the pan).

  8. Get a fork and eat right out of the frying pan, er… no… I mean… put the pan on the table and let the family dig in!