After months in the kitchen, I've finally finished my first recipe book all about Paleo Breakfast Recipes. I'm thrilled with the result, an ebook of well over 100 pages of Paleo breakfast recipes to suit every situation and taste, with beautiful photos to tempt you into the kitchen.

I know how hard it is to find time to make a good breakfast, so there is a chapter on grab and go breakfasts, quick (but still delicious) breakfast recipes and also drinkable Paleo breakfast recipes.

I've also included chapters covering alternatives to your former favourite SAD breakfasts, child friendly breakfasts, lots of egg free recipes, meat-free recipes (a lot of people can’t face meat for breakfast) as well as fancy breakfast recipes, for when you have a bit more time and want to impress.

Recipes are easy to follow and clearly laid out, with both imperial and metric measurements. If you buy this book in conjunction with one of my other ebooks, I offer big discounts – click here to find out more

I though I’d share one of the breakfast recipes from the book here…

If you’re interested in the book, you can buy it here

Buy Two or more Paleo Recipe Ebooks and Save

The book is $17, but I offer big discounts if you buy more than one of my recipe books in one transaction – you can find the bulk prices here.

Breakfast Mushroom Saucers

Ingredients:

• 4 large portobello mushrooms
• 4 rashers bacon
• coconut oil
• salt and pepper, to taste
• 200g (7oz) spinach
• 75g (2.5oz) grated cheese (optional, if primal or lacto-paleo)
• 30g (2 tablespoons) pine nut kernels
• fresh parsley, chopped
• 1 avocado

How To:

Wash the mushrooms and set aside the stalks to use in another dish.

Cut the bacon to match the size of the mushrooms, and fry in the coconut oil in a pan over a medium heat, until your desired level of crispness has been reached.

Coat the mushrooms in the left over bacon fat (or more coconut oil) & season with salt & pepper, to taste.

Grill the mushrooms for a few minutes, under a medium heat, making sure they don't burn.

Meanwhile, steam the spinach in a saucepan for a couple of minutes.

Top each mushroom with the bacon, then spinach. If using cheese, top with grated cheese and grill until the cheese melts. Top with pine kernels and chopped parsley.

Serve with sliced avocado and enjoy.