Meat breakfasts

Lately I’ve been having breakfast dates once a week with my sister. It’s great because her work is relatively close to uni, so we get to catch up, share a meal and go on with the rest of our day. Also (very important!) we don’t get tempted to drink, which invariably happens when we go out for dinner.

The challenge, though, have been finding paleo-friendly breakfasts. Most medium-sized cafes do eggs and you can usually throw in some bacon or smoked salmon and avocado to make it more substantial. This gets old quickly, though, so we’re always on the look for cafes that have more variety.

Last time I wrote about the meat-based breakfasts that have been a staple for us in most of our paleo journey. I’m not having them very often now because I’m not training in the morning any more but I still cook a weekly batch for Alvaro. They are cost-effective, easy to prepare and full of nutrients. Here are a few ideas if you want to give them a go.

Meat breakfasts

Lamb seco breakfast

Ingredients

Seco de cordero

  • Meat: ground lamb
  • Fat: ghee or tallow
  • Base veggies: chopped onion, minced garlic
  • Seasoning: ají amarillo (Peruvian yellow chilli)
  • Extra veggies/ingredients: grated pumpkin, apple cider vinegar, S&P

Relleno de empanada

  • Meat: ground beef
  • Fat: ghee or tallow
  • Base veggies: chopped onion, minced garlic
  • Seasoning: ají amarillo (Peruvian yellow chilli), S&P
  • Extra veggies/ingredients: chopped olives, chopped boiled egg, raisins

Salchicha criolla

  • Meat: ground pork
  • Fat: ghee or lard
  • Base veggies: N/A
  • Seasoning: paprika, garlic powder, ají panca (Peruvian dried red chili), achiote, S&P
  • Extra veggies/ingredients: scrambled eggs when heating up & serving

Liver power

  • Meat: ground beef, chopped liver
  • Fat: ghee or tallow
  • Base veggies: chopped onion
  • Seasoning: oregano, S&P
  • Extra veggies/ingredients: spinach or kale

Greek lamb

  • Meat: ground lamb
  • Fat: ghee or tallow
  • Base veggies: chopped onion
  • Seasoning: rosemary, S&P
  • Extra veggies/ingredients: spinach or kale

Mirepoix

  • Meat: ground beef, chopped liver
  • Fat: ghee or tallow
  • Base veggies: chopped onion, chopped celery, chopped carrot
  • Seasoning: S&P
  • Extra veggies/ingredients: spinach or kale

Red curry

  • Meat: ground beef
  • Fat: coconut oil
  • Base veggies: chopped onion
  • Seasoning: red curry paste, fish sauce
  • Extra veggies/ingredients: Chinese broccoli

Green curry

  • Meat: ground chicken
  • Fat: coconut oil
  • Base veggies: chopped onion
  • Seasoning: green curry paste, fish sauce
  • Extra veggies/ingredients: green beans or broccoli

Directions for all of them:

  1. Heat fat in a big pan or pot.
  2. Brown meat.
  3. Lower heat, add base veggies, cook for 20-30 minutes.
  4. Add seasoning and extra veggies/ingredients.
  5. Taste, turn off heat, let cool down, serve in containers.

These can be kept in the fridge if you plan on using them in the next 5 days or so, otherwise freeze them.

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