Foodie Flattery: Whole30 Breakfast Casserole by The Paleo Running Momma

This casserole contains sweet potato, roasted brussels sprouts, and caramelized onions…and my nine year old son inhaled it. Seriously, that’s how good this casserole is.

bearfamilystrong.com | breakfast casserole

In preparing for our latest round of the Whole30, I’ve been spending some time on Pinterest looking for inspiration. I feel like I used to be a lot better at planning, creating, and cooking good meals for our family, but somehow over the past year that changed. We ended up ordering out a lot, and more often than not I end up making quick and easy foods full of quick carbs, added sugar, and unnecessary fat. Don’t get me wrong, all of the aforementioned foods taste extremely good, but judging by the extra weight I’ve been carrying around and my complete lack of energy…I knew it was time for a reset.

Anyway. I need to be honest and say that even if I wasn’t doing a Whole30 I’d still make this casserole again. And again. And although it’s technically labeled a “breakfast” casserole (probably because of the egg), my son ate this for dinner the first night I made it and the husband wanted to do the same. (He would have, except that he had a pot of white chicken chili simmering on the stove at the same time.)

This 9×13 pan of deliciousness consists of a bottom layer of roasted sweet potato, topped with roasted brussels sprouts, caramelized onion, crispy bacon, and covered with an egg-coconut milk-nutritional yeast mix that turns this casserole into a light and fluffy eggy delight. The combination might sound weird but trust me, yum.

The Paleo Running Momma comments that you could absolutely play around with the vegetables in this casserole, and I totally agree. Granted the sweet potato and brussels sprouts combination was to DIE for in my family, but I’m already imagining a version with sausage, red pepper and spinach; or crispy prosciutto, broccoli and onion…the list goes on.

This casserole turned out to be a total win for the Bear Family and this recipe will definitely make an appearance during the Whole30 – for breakfast, lunch, and dinner.

Check out PRM’s post for the original recipe here!

bearfamilystrong.com | breakfast casserole

Makeover Your Leftovers: Beef Sirloin Tip Roast Turned Breakfast

Welcome to the second edition of my Beef Sirloin Tip Roast Leftover plan! As I mentioned in my last post, it’s easy to get bored with eating the same old leftovers meal after meal and so we’ve learned to get creative. It’s also easy to get stuck in the mentality that something like a beef roast can only be eaten for dinner, or maybe lunch – not to mention the mentality that breakfast should be limited to eggs, toast, cereal, etc. That’s why today I’m sharing a super simple, yet filling, Whole30 approved breakfast idea using leftovers!

bearfamilystrong.com | beef roast with eggs

This isn’t rocket science, obviously. But if you’re anything like me, it’s easy to overlook something like this when you’re standing in front of the refrigerator trying to come up with something to eat for breakfast. And beef roast with vegetables should be eaten for dinner, not breakfast – am I right? Let me give you a tip: throw that thinking out the window. One of the best things you can do for your body is feed it good, nutritious food – whether it’s a traditional “breakfast” food or not. If you want a grilled chicken salad for breakfast, eat it! Not feeling bacon and eggs? How about a bowl of chili with diced avocado on top? You’re much better off eating something nontraditional but filling enough to keep you satiated until lunch than if you ate a bowl of cereal and then snacked all morning.

bearfamilystrong.com | beef roast with eggs

Not only was this a delicious breakfast, it only took me approximately ten minutes to make. I tossed the potatoes and onions in a hot skillet (you could even throw the carrots in if you wanted – I chose not to), and while they were cooking I heated slices of roast beef in another skillet and scrambled two eggs in the same skillet as the beef – not only did this save me dishes, but the residual seasoning from the beef gave the eggs an additional pop of flavor that blended the entire meal together. No muss, no fuss!

Have I mentioned how much I love leftovers?

Paleo Pumpkin Cookies

Remember that interview I mentioned a few months back? Well, I got the position and recently relocated to begin my new job. Unfortunately with the new position comes a new – longer – commute, which means I’m now waking up at 0430 so I can have coffee and devotion time with Kevin and still leave the house in time to get to work.

These cookies have been a lifesaver.

paleo pumpkin cookies | eatwriterunrepeat.com

Leaving the house so much earlier means that I’m eating breakfast at 0530, and somewhere around 0830 I’m starving again. These cookies – packed with sunflower seeds, carrots, pecans, and pureed pumpkin are just what I need to pick me up and keep me satisfied until lunch.

I stumbled upon a similar recipe while searching for a way to use the can of pumpkin we had in the pantry, and making cookies seemed like a brilliant idea. Frankly though, you can’t even taste the pumpkin, so even if you aren’t a fan of the hearty orange autumn vegetable, I highly suggest you try these anyway!

paleo pumpkin cookies | eatwriterunrepeat.com

The beauty of these cookies is that you can easily substitute your favorite mix-ins. Don’t like sunflower seed butter? Use almond butter, or if you aren’t following a paleo diet, use peanut butter. If you aren’t a fan of carrot, use zucchini – or omit it entirely! (The first batch I made didn’t include carrot at all.) Experiment with what you like and see what happens!

Paleo Pumpkin Cookies

yields 16 cookies

INGREDIENTS

1/2 sunflower seed butter (or almond butter, or peanut butter…)

1/2 cup pureed pumpkin

1/4 cup raw honey

2 eggs

2 tsp pumpkin pie spice

1/2 tsp baking soda

1/2 tsp vanilla

1 cup sunflower seeds*

1 cup grated carrot*

1 cup raisins*

*Feel free to experiment with your own mix-ins! Just be sure to use about 3 cups of mix-ins, or your “batter” will be too wet.

INSTRUCTIONS

Preheat oven to 375 degrees. Combine all ingredients in a bowl and mix well. Drop by tablespoonfuls onto a greased cookie sheet. Bake approximately 12-15 minutes or until golden brown.

paleo pumpkin cookies | eatwriterunrepeat.com

* Please note that although you can’t tell in the pictures, the sunflower seeds started to give the cookies a greenish hue. Don’t worry – this is perfectly normal! According to the internet, this sometimes happens because of the chlorogenic acid content in sunflower seeds. However, when I handed my husband a slightly green cookie made with sunflower seeds, he immediately dubbed these, “Bear Poop Cookies”. You’re welcome.