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5 recipes for throwing the ultimate Paleo brunch


Photo: The Ultimate Paleo Cookbook
Photo: The Ultimate Paleo Cookbook
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If you dream about throwing a Pinterest-perfect, Insta-worthy brunch party complete with fluffy pancakes and waffles, but have held back because your guest list has gone Paleo, your time has come.

Enter The Ultimate Paleo Cookbook. The massive cookbook is packed with 900 grain- and gluten-free recipes, so you’re basically set for breakfast, lunch, dinner, and Super Bowl parties for the next, oh, 19 years.

Author Arsy Vartanian (who also wrote The Paleo Foodie Cookbook and The Paleo Slow Cooker), teamed up with nine fellow recipe developers to create what they consider to be the best new one-stop shop for all your Paleo needs. So it’s less “steak and eggs for breakfast again,” and more “OMG what is this?” (It’s fruity breakfast pizza!)

And lest you think the CrossFit crew can’t indulge in Paleo pancakes, Vartanian has your back (just not your sugary syrup—sorry).

Here are five brilliant brunch recipes for the Paleo set that’ll pair perfectly with a post-WOD cooldown.

Get Started
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Photo: The Ultimate Paleo Cookbook
Photo: The Ultimate Paleo Cookbook

Fruity Breakfast Pizza with Granola Crust

The words “pizza” and “Paleo” don’t usually go together, but your grain-free friends will love this much healthier variation. “With a granola crust, soaked coconut, and fruit, this pizza is a simple, sweet, and endlessly customizable breakfast treat,” contributing chef Rachel Ball writes.

Serves 4

Ingredients 
½ cup shredded unsweetened coconut
¼ cup coconut milk or ½ cup coconut yogurt
1 cup granola plus 2 Tbsp for garnish
1 cup dried fruit (dates, cherries, prunes, or raisins work well)
2 Tbsp coconut oil
⅓ cup chopped grapes
⅓ cup chopped pichuberries
2 Tbsp pomegranate seeds

Directions
Combine the shredded coconut and coconut milk or yogurt, set aside to soften.

Combine the granola, dried fruit, and coconut oil in a food processor, pulse until a rough dough forms. Shape into a disc on your serving plate, and refrigerate while you prepare the fruit.

Wash and chop the grapes and pichuberries, then spread the shredded coconut on top of the chilled granola crust. Pile the pichuberries, grapes and pomegranate seeds on top, then finish with 2 tablespoons of granola as garnish. Serve chilled.

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Photo: The Ultimate Paleo Cookbook
Photo: The Ultimate Paleo Cookbook

Curried Carrot Waffle Stack

Forget the classic waffles and maple syrup. “This waffle stack borrows the flavors of India in delicious layers,” Ball says.

Serves 3

For the tomatoes
1 pint cherry tomatoes
1 Tbsp olive oil
¼ tsp salt

For the lamb
½ pound ground lamb
¼ tsp salt
¼ tsp black pepper

For the waffles
1 pound carrots
8 eggs
½ cup coconut flour
½ tsp salt
2 Tbsp curry powder
2 Tbsp olive oil

For the garnish
Cashew butter
Cilantro
Chili flakes

Directions
Preheat oven to 350°F. Toss the cherry tomatoes with olive oil and salt, then spread on a cookie sheet. Bake in the preheated oven for 40 minutes (stirring occasionally to prevent burning) until very soft and thoroughly roasted. Remove from the oven and let cool.

While the tomatoes are roasting, prepare the ground lamb. In a dry skillet, cook the ground lamb over medium heat until no longer pink, breaking up chunks with a spoon or spatula. Raise the heat to medium-high under the lamb when cooked for 5 minutes to brown the meat, stirring frequently to prevent burning. Remove from the heat and let cool.

While the lamb is cooking, prepare the waffles. Roughly chop the carrots after peeling and removing the ends. In a food processor, combine the chopped carrots, eggs, coconut flour, salt, curry powder and olive oil. Pulse until the carrots are roughly shredded.

Heat a waffle iron until hot and spoon the waffle batter onto its griddle. Cook for approximately 10 minutes or until browned on top and cooked through—time may vary depending on the waffle iron.

Divide the waffles into fourths and arrange 2 per plate. Top with the ground lamb and roasted tomatoes, then drizzle cashew butter over the stacks and add cilantro leaves and a sprinkle of chili flakes.

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Photo: The Ultimate Paleo Cookbook
Photo: The Ultimate Paleo Cookbook

Eggy Onion Breakfast Bread

This dish is hearty enough to fill you up post-workout, but still healthy enough that it won’t weigh you down for the entire day. “This breakfast bread has crumbled bacon worked into the grain-free, nut-free dough and is topped with caramelized onions,” Ball writes, as our mouths water uncontrollably.

Serves 6

Ingredients
4 Tbsp coconut oil, divided
½ onion
½ cup coconut flour
½ tsp salt
½ tsp baking soda
1 tsp cream of tarter
4 eggs
4 pieces of bacon, cooked and finely chopped
½ cup coconut milk or water
1 green onion, thinly sliced

Directions
Preheat oven to 350°F. Line an 8-inch (20-cm) square cake pan with parchment paper, set aside.

Warm 2 tablespoons of coconut oil in a medium skillet over medium heat. Slice the onion into thin rounds and cook in the skillet for approximately 10 minutes or until browned, flipping once to cook evenly. Transfer to a paper towel-lined plate, let cool.

Combine the coconut flour, salt, baking soda, and cream of tartar in a medium mixing bowl.

In a small mixing bowl, whisk the eggs with the crumbled bacon, remaining coconut oil and coconut milk or water. Stir the wet ingredients into the coconut flour mixture, then spoon into the parchment paper-lined pan.

Press the cooked onions into the top of the batter and cook at 350°F for approximately 1 hour or until browned around the edges and cooked through. Top with sliced green onion and serve warm.

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Photo: The Ultimate Paleo Cookbook
Photo: The Ultimate Paleo Cookbook

Butternut Squash N’Oatmeal

“This N’Oatmeal is a nice change from the usual eggs,” Vartanian writes. “Since this recipe is made in a slow cooker, you can always make this overnight and have delicious, warm, Paleo N’Oatmeal ready for you in the morning.”

Serves 8

Ingredients
½ cup raw almonds
½ cup raw walnuts
Dash of sea salt
1 medium butternut squash, peeled and cubed
2 apples, peeled and cubed
1 tsp ground cinnamon
½ tsp ground nutmeg
1 Tbsp coconut sugar
1 cup coconut milk

Toppings
Coconut milk
Currants
Dessicated coconut
Maple syrup

Directions
Cover the almonds and walnuts with filtered water. Add a dash of sea salt. Soak for 12 hours. Rinse the nuts with some more filtered water. Place in a food processor and blend until you have a meal or flour consistency.

Place the butternut squash, apples, cinnamon, nutmeg, ground nuts, coconut sugar and coconut milk into the slow cooker. Cook on low for 8 hours. Use a potato masher to mash the N’Oatmeal into your preferred consistency. Top with your favorite toppings and serve.

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Photo: The Ultimate Paleo Cookbook
Photo: The Ultimate Paleo Cookbook

Apple Pie Pancakes

For those who subscribe to the motto: No brunch is complete without fluffy, indulgent pancakes. “Don’t let the long ingredient list intimidate you,” writes contributing chef Kelly Winters. “These are easy to make and have all the flavors of a warm apple pie.”

Makes 18–20

Ingredients

1 Tbsp coconut oil, butter or ghee
2 cups of diced apples, about 2 medium apples
2 tsp ground cinnamon
4 eggs
1 cup milk of choice
2 Tbsp pure raw honey or sweetener of choice
1 tsp pure vanilla extract
½ cup coconut flour
½ tsp baking soda
1 tsp ground cinnamon
Pinch of ground nutmeg
Pinch of sea salt
3 Tbsp additional milk of choice
3 Tbsp butter, ghee or coconut oil
2 Tbsp pure maple syrup
Additional coconut oil, butter or ghee for cooking pancakes

Directions
Melt 1 tablespoon of coconut oil over medium heat in a skillet. Add in the diced apples and cinnamon. Cook until apples are soft, about 5 to 8 minutes.

While apples are cooking, mix the pancake ingredients by combining eggs, milk, honey, and vanilla and then adding in coconut flour, baking soda, cinnamon, nutmeg, and salt. When the apples are done cooking, fold half of the apple mixture into the pancake batter and stir. Add to the apples left in the skillet the 3 tablespoons milk, butter, and maple syrup, and stir until butter is melted. Set aside this apple pie topping until the pancakes are finished cooking.

Pour the pancake batter onto a well-greased skillet over medium-low in your desired pancake size. Smaller pancakes, about 3 inches wide, are easiest to flip. Once bubbles appear over the top of the pancakes, it’s time to flip. Flip and continue cooking for about 1 minute or until both sides are golden brown. Serve with the apple pie topping. Brunch is served!

Here are more Paleo recipes that will radically shake up your protein-veggie rut, and a brunch conversation starter: One Paleo pioneer now wants us all to eat less meat.