Category Archives: Breakfast

Paleo Banana Carrot Muffins


I sure didn’t appreciate my freezer enough until it was broken and we couldn’t get in touch with our landlord for an entire week to get it fixed! My daily morning protein smoothie became a warmer much less appetizing juice of sorts and all of the food we had in there was quickly defrosting in the Topanga Summer heat. As some of you may know, I really loathe wasting food (thanks to mom! ;)) So when I noticed the  fully thawed shredded carrots in the freezer and the overly ripe bananas on my kitchen counter (I now fully appreciate my frozen bananas), I had to put them to use. I decided to make some banana carrot muffins (sort of similar to my primal carrot cupcakes, but less sweet and without dairy for all you paleo folks) which were a great breakfast alternative while I impatiently waited for frozen fruit to return to my blender.


Paleo Banana Carrot Muffins (Difficulty-Intermediate; Makes ~12 muffins)

  • 2 c blanched almond flour
  • 1 tsp sea salt
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp. vanilla extract
  • 3 organic free-range eggs, at room temp.
  • 1/4 c organic pure maple syrup
  • 2 Tbsp extra virgin organic coconut oil
  • 1 c organic carrots, grated
  • 2 ripe bananas, mashed
  • 1/2 c unsweetened shredded coconut
  • 2/3 c coarsely toasted walnuts, chopped

Preheat oven to 325° F and line a muffin pan.  In a large bowl, combine almond flour, salt, baking soda, cinnamon, nutmeg, and vanilla. In the bowl of a stand mixer,  gently mix together eggs, maple syrup, and oil on low speed. Fold the carrots, mashed bananas, and shredded coconut into the wet ingredients. Gradually add the dry ingredients and fold in the toasted walnuts.

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Divide the batter evenly between 12 cupcake liners. Bake at 325° F for about 18 minutes or until a toothpick comes out dry.



Paleo Pancakes


I’ve been seeing primal and paleo pancake recipes across the web for months now and I just never really felt the impetus to try them. Generally I’m more of a savory breakfast girl than one to order pancakes or french toast. I can never turn down an omelet  or egg scramble loaded with fresh veggies and preferably something spicy! But my brother recently sent me this recipe he had adapted from The Paleo Solution so I figured it was about time I find out what all the paleo pancake hype was about.  It does amaze me how similar the texture is to real pancakes using no grains at all, and it was just as tasty! I added raspberries and unsweetened coconut to the batter while cooking and then drizzled the liquid left from the raspberries on the top with some pure maple syrup. So now I know, when I feel like a sweet breakfast treat I can have my pancakes and my protein too!


Paleo Pancakes (Adapted from The Paleo Solution by Robb Wolf) (Difficulty-Easy, Makes 3 medium pancakes)

  • 3 organic free-range eggs
  • 1/3 c. unsweetened applesauce (**I made my own–instructions below)
  • 1/3 c. raw almond butter (or other nut butter)
  • 1/4 tsp. cinnamon
  • 1/4 tsp. salt
  • 1/2 tsp. vanilla
  • organic virgin coconut oil for frying
  • optional toppings: berries, sliced bananas, coconut, maple syrup
Whisk the eggs, applesauce, almond butter, cinnamon, salt and vanilla in a bowl until smooth. Homemade Applesauce: If you want to make your own applesauce, simply dice 1 or 2 organic apples and add them to a small saucepan. Squeeze 1-2 Tbsp. fresh lemon juice, add 1/2 tsp. of cinnamon and 2 Tbsp. water to the pan and bring to a boil. Cover, reduce heat to low and simmer 15-20 or until apples are tender. Using a hand masher, mash the apples until they form a sauce.
Grease your cooking surface with about a Tbsp. of coconut oil. Spread a thin layer of batter on the skillet or griddle set on medium heat. Add raspberries and shredded coconut or other toppings. Flip after 1-2 mins when the batter starts to bubble and top and the bottom is slightly browned. Be careful flipping as this batter is definitely more delicate than its grain-filled counterpart.
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Top with pure maple, applesauce, sliced fruit, or whatever else your heart desires.

Raspberry Maple Breakfast Quinoa


Most of my days begin with a protein smoothie, but every once in a while I like to change it up so I don’t get sick of them. When it comes to food, and all of life really, I’m all about variety! So here’s another breakfast option for all my primal friends out there. And it can be made with so many other flavors too. I think next I’ll make blueberry or cinnamon pecan.


Raspberry Maple Breakfast Quinoa (Adapted from Katie at the Kitchen Door) (Difficulty-Easy; Serves 4)

  • 1 c quinoa, rinsed and drained
  • 2 c coconut milk (or milk of your choice)
  • 2 c organic frozen raspberries
  • 1 tsp cinnamon
  • 1/2 c pecans
  • 1/4 c pure organic maple syrup (I use grade B)

Add the quinoa, milk, and 1 cup of the raspberries to a small saucepan, and bring to a simmer over medium-low heat. Let simmer, uncovered, stirring frequently, until quinoa has unfurled, about 15 minutes.


Keep a close eye on it, as simmering milk frequently froths up and can burn fairly easily. Once quinoa is done, stir in cinnamon, pecans, maple syrup, and remaining raspberries. Enjoy warm. This can be easily made ahead and reheated for a quick breakfast before work or even on-the-go.


Honey Salt! A Must-Try Vegas Restaurant



When I was home for the holidays, my best friend and her husband took me for one of the best brunches I’ve had at this adorable new restaurant called Honey Salt. It is tucked away in a little shopping plaza in Summerlin for those of you more familiar with the less touristy areas of Vegas. I loved so many things about this place from the simple but elegant design, to the impeccable attention to detail in their food, and of course, their family-based roots. If I were to ever open my own restaurant, these are exactly the things I would want to stand out to customers. And Honey Salt has really accomplished that. To anyone who lives in the area or visiting, go check this place out! It is a bit on the pricey side, but only because the ingredients and culinary skills are of the highest quality. It is well worth the price you pay.

IMAG0170 IMAG0169The shabby chic design and open kitchen in the back of the restaurant make you feel like you’re in a friend’s quaint farm-style vacation home. And I just love the long console table they have at the back where servers and kitchen staff put the final touches on all the dishes going out to tables. They are paying attention to every detail until the food reaches your table. And the service is excellent.

We started our morning with some delicious cocktails, including the jalapeno bloody mary, blood orange mimosa, and the Summerlin shandy, which was half beer, half house-made lemonade. I would definitely recommend the bloody mary if you like spicy! And the Summerlin shandy was so refreshing thanks to their delicious not-too-sweet lemonade.


Next, we ordered an XL monkey bread for the table because we just couldn’t resist. And believe me it is just as delicious as it looks! Especially the honey bourbon sauce oozing down the sides. I can only imagine what the rest of their baked goods taste like. I will certainly be back to try them in the future.


Finally, onto the brunch! I ordered the Grilled Barely Buzzed Cheddar Cheese, a truffle grilled cheese sandwich on homemade sourdough paired with the most amazing Tuscan bean soup topped with a drizzle of some sort of herbed oil. JUST DIVINE! There were GIANT chunks of truffles in my sandwich, so I would gladly pay $13 for this heavenly treat anyday. My friends ordered the weekend frittata and the Filet Mignon stacked slider, which were also delicious.


And I just love their hand-stamped brown paper placemats! All these adorable little details make me forget I’m in the middle of sin city and take me to a cozy little farm cottage that I would never want to leave.


Well now I’ve just made myself very hungry. I’ll be dreaming of honey salt for the rest of the afternoon. So if you’re in Vegas, do yourself a favor, and get over to this place ASAP.

Primal Berry Banana Oatmeal


I finally tried this recipe from the Primal Blueprint cookbook last week and I was more than pleasantly surprised! This breakfast treat has way more flavor and protein than real oatmeal and leaves you with a lot more energy. I doubled the original recipe since it called for 1/2 of a banana, and brought the leftovers for breakfast at work. This is such an easy meal to prepare ahead of time.

Primal Berry Banana Oatmeal (Adapted from Primal Blueprint Quick and Easy Meals) (Difficulty: Easy; Makes 4 Servings)
2/3 c. almonds
2/3 c. pecans
2/3 c. walnuts
1 banana
1 tsp. ground cinnamon
1 tsp. vanilla extract
1/4 tsp. salt
1/2 c. unsweetened coconut milk, plus more to taste
3/4 c. frozen organic mixed berries
1 tsp. pure maple syrup or honey (optional)

Add the nuts, banana, cinnamon, salt, and coconut milk to the food processor and pulse to desired texture.IMAG0225

 Heat the mixture in a sauce pot over medium heat, adding the vanilla, mixed berries, and maple syrup (if desired) until the berries and oatmeal are heated through. I added more coconut milk here to make the oatmeal a little thinner.  




Serve with a sprinkle of cinnamon!