Although Lars and I have not really been successful at our second Whole30, I still love making the recipes. This recipe is an amazing Whole30 breakfast because it has everything you need- fats, veggies, and protein. It’s easy to make and it reheats really well. It has been fully approved at two separate brunches by non-paleo eating folks. So let the deliciousness ensue.

I adapted the recipe from Fourteen Forty. I love sweet potatoes, especially at breakfast, and I knew I had to try it as soon as I saw it. The original recipe has lots of cheese in it and less veggies than I would have liked, so I made it paleo-friendly. It was a great success.

You will need two gadgets for this recipe. You could get by without them, but it will be much easier if you do have them. They are a mandolin slicer and an olive oil spray bottle. They are two of my favorite kitchen gadgets and I use them both often, so I personally think they’re worth it.

Sweet potatoes are so lovely looking, aren’t they? Use your mandolin slicer to make your sweet potato crust. The thin slices get laid out in a pie pan and baked. Yum. If you want an extra thick crust you can add more than I did here, you will just have to cook it a little longer.

And here is the quiche ready to go in the oven! My stomach is literally growling while I am writing this post. I should probably go eat something. I just wish I had more of this leftover and I could eat some right now.

Okay- so now on to the real reason you are here. The recipe!

Yum. Sweet potato goodness. Before I found this recipe I considered myself a master of the frittata. This is so similar, but the sweet potato crust really kicks it up a notch. So now I guess I’m a master of the sweet potato crust quiche.

You can use whatever veggies you like. I’ve loved the combo of mushrooms, onion, bell peppers, and spinach. But I think maybe I’ll have to add asparagus into the mix as well next time I try it. This is one of those recipes that you won’t get tired of because you can change it up every time.

Try this recipe out at home and let me know how it goes for you! You don’t even have to tell anyone it’s paleo… they won’t miss the grains and dairy!

The post Paleo Sweet Potato Crust Quiche appeared first on Pins and Procrastination.

It has officially been one month since I launched my blog at its new domain name! So very exciting. It is already growing and I am having a lot of fun writing. Don’t expect me to go anywhere soon- I’m gonna keep writing!

On to today’s post- I discovered this recipe about a year ago from The Traveling Spoon. And I can’t believe I hadn’t eaten it before. Avocados are up there in my top favorite foods. I pretty much think they go with anything- eggs especially. I’m no stranger to the avocado omelette. That’s why this recipe was so perfect.

It is one of those foods that tastes so completely decadent that you can’t believe that it is good for you. Egg and avocado omelettes are awesome- but they just don’t even compare to the eggvocado. When the egg is baked in the avocado it is like both foods transform to their full potential. They were meant to be together.

And the best part is it is naturally gluten free and it works with the paleo diet as well!

Avocados are so beautiful

One of the best parts of this recipe is how completely easy it is. Pretty much all you have to do is hollow out a little bit of the avocado, wrap the avocado in a tin foil “boat,” crack an egg into the avocado, and bake. And then eat, obviously.

You will probably need to make these in a large batch because you won’t be able to stop eating.

Spoon out a little of the avocado to make room for the eggs

You will need to spoon out some of the avocado to make room for the egg- but don’t worry- you can still eat it later. Even with a larger space, it is totally normal for there to be overflow from the egg- that is why you bake the eggvocado in tin foil. It catches the overflow egg for future deliciousness.

The extra avocado and overflow egg are like an extra treat after you devour the whole eggvocado in one minute. And then you can sit back and admire how easy this recipe was. The return of flavor based on energy put into this recipe is exponentially high.

Eggvocados in their tin foil boats ready to be baked

When I look at this picture, I actually get jealous of past me because she got to eat this eggvocado. I may or may not be making another one right now…

What toppings do you use on your eggvocados? Let me know!

The post The Fabulous Eggvocado (Egg baked in an avocado) appeared first on Pins and Procrastination.