Wow this brunch was soooo delicious!!!! Had the perfect balance of sweetness and savory flavors that blended well together. Wish I had made more hahaha. People ask me how I find my recepies that I don’t create myself. A lot of times when I can’t figure out what to eat I search on google for recepies and inspirations. I always put PALEO infront of the search term to find paleo recepies. E.i. paleo breakfast or paleo chicken etc. I always find a lot of options to look through.
This morning I searched for paleo brunch and I found these two different recepies that looked so great I wanted to try them out. The first one was Strawberry Shortcake recepie and the second was Perfect Scrambled Eggs recepie where I found the Gordon Ramsey video. Easy to follow 🙂
Strawberry Shortcake minus the strawberries since I didn’t have any 🙂
- 16 ounces fresh strawberries (I used blackberries and blueberries)
- 1-2 teaspoon honey (optional)
- 2 cups blanched almond flour
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon
- 3 tablespoons cold grass-fed butter or coconut oil
- 2 large eggs
- 2 tablespoons honey
- 1 teaspoon vanilla extract (I used 1/4 tsp since i used organic vanilla bean powder)
- Defrost berries and mix in a bowl together with honey.
- Preheat oven to 350°F (175°C).
- Line a sheet pan with some parchment paper or use silicone cupcake molds.
- In a large bowl, combine the almond flour, baking soda, and cinnamon. Using a fork or knife, cut the butter into the almond flour to form and mix, so that you’ve formed some small beads of the butter in the dough.
- In a separate bowl, whisk together the eggs, honey, and vanilla. Stir the wet ingredients into the dry.
- Using a spoon or measuring cup, drop the dough onto the sheet pan into 8 evenly sized cakes, leaving room in between each cake.
- Bake for 15–20 minutes until golden brown.
- Allow cakes to cool, then slice horizontally, and spoon some of the strawberry or berry mixture into the middle, and some extra on the side.
Perfect Scrambled Eggs
- 3 eggs
- Some butter or coconut oil
- Salt and pepper
- 2 large mushrooms
- 2 handfull of spinach
- 1 tomato
- Prior to placing the saucepan on the stove, crack the eggs into the saucepan and add the coconut oil to the saucepan as well.
- Place the saucepan on medium heat and start stirring so that the eggs get broken up.
- Keep stirring without stopping.
- Move the saucepan off the heat when you start to see some of the egg sticking a bit to the bottom of the saucepan. Keep stirring off the heat for about 10 seconds and then put it back onto the heat for another 20-30 seconds, but always keep stirring.
- Do this three or four times until you see that the mixture becomes more solid (but don’t wait until it’s actually solid!).
- Once the eggs have solidified a bit, take the pot off the heat permanently.
- Lastly, season with salt and pepper.
- Sautee the muschroom, spinach and tomato.