RECIPE: Paleo B.E.A.T. Breakfast Sandwich

I realize this isn't a new recipe to most people, but I have never had avocado on a breakfast sandwich before. What makes this one different is that it's made on Paleo bread and Paleo mayonnaise!

INGREDIENTS:
4 slices Paleo Bread
2 eggs
1 slices thick cut bacon
1/2 avocado
1 roma tomato
Paleo Mayonnaise
Cheese. (Optional) I used Trader Joe's English Cheddar with caramelized onions.

Directions:
1. Cut bacon strips in half, then cook bacon.
2. While bacon is cooking, rinse and slice tomato and avocado.
3. Remove bacon from pan, draining most of the bacon fat into a jar to reserve for other recipes.
4. Fry eggs over a medium-low heat to prevent burning. After you flip the egg, sprinkle cheese onto the egg and place bacon on top.
5. Apply mayonnaise on bread, and arrange tomato slices and avocado.
6. Once eggs are thoroughly cooked, remove from pan and place on bread.
7. Close sandwich. Plate. Eat! (We enjoyed ours with a few strawberries, blackberries, and a slice or two of apple.

RECIPE: Banana Nut Bread

Banana nut bread is one of my all-time favorites. I decided to go out on a limb and try to create some Paleo banana nut bread muffins this morning. They turned out very well! I'll definitely be making these again!

INGREDIENTS:
3 ripe bananas (peeled and mashed)
2 eggs
1 cup almond butter
1 teaspoon vanilla*
1 tablespoon honey*
1 cup almond flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup chopped walnuts
(*Please note vanilla and honey are not pictured below. I added them after tasting the batter.)

DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Using a blender, food processor or immersion blender mix all wet ingredients - eggs, bananas, almond butter, vanilla and honey.
3. In a large bowl mix dry ingredients with a spoon - almond flour, baking soda and baking powder. Stir with a spoon to mix soda and powder in with the almond flour.
4. Add dry and wet ingredients together and mix well.
5. Fold in walnuts or what ever nuts you want to use.
6. Pour batter into prepared loaf pan or into muffing cups.
(Not sure why, but the color is off in the photo. They really aren't green!)

7. Bake 35 - 40 minutes for a loaf, or 25 minutes for muffins. Be sure to monitor them close to time as not to burn or under-bake them All ovens are different. The center of the bread should be firm.

RECIPE: Rosemary Olive Oil Bread

I found this recipe while surfing the web a few days ago and would have tried it earlier but we didn't have any fresh parmesan. I went to Trader Joe's yesterday and fixed that problem! I found this recipe on: Life's A Plate and had to give it a try.
INGREDIENTS:

• 3/4 cup almond butter
• 3 Tbsp olive oil (use good quality for taste)
• 1/4 cup almond flour
• 3 large eggs
• 1 Tbsp agave or honey
• 1/4 cup arrowroot powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 4 Tbsp grated Parmesan cheese
• 1-1.5 Tbsp freshly finely chopped rosemary (I opened a fresh jar of Trader Joe's Rosemary as I didn't have any fresh.)

DIRECTIONS:

• Beat the almond butter and the olive oil together.
• Add in eggs and agave.
• In a separate bowl, mix together the almond flour, arrowroot, salt, baking soda and Parmesan cheese.
• Add dry ingredients to wet.
• Fold in rosemary.
• Pour into loaf pan that has been coated with olive oil and dusted with a bit of almond flour.
• Bake approximately 45 minutes at 325 or until toothpick test is clean.

Ready for the oven ...

 Fresh out of the oven ...

 Sliced and ready to eat!

 Can you smell the rosemary?

Tomorrow night we'll probably be having smoked turkey and home made Paleo mayonnaise on this bread!

**Note** Conrad likes this bread so much he gave it his official seal of endorsement!