We've talked about my love/hate relationship with eggs here before. I eat them almost every day, for a really long time, until the inevitable morning where I scramble a few and just stare at them. It's a fact-- you can only eat eggs so many days in a row before needing a break. You can make a smoothie or grab a Larabar or do whatever quick, easy breakfast usually takes the place of your eggs, or you can make Paleo avocado toast.

Yeah.

It's not fair that Paleo doesn't include bread, I get it. Especially when Instagram is exploding with sexy photos of toast piled high with avocado and all the fixin's. But if you toast up thick slices of sweet potatoes in olive oil or ghee, you might not even miss it (that much). 

Ingredients:

• One large sweet potato

• One avocado

• One to two tablespoons olive oil

• Lemon or lime wedges, sesame seeds, crushed red pepper, and/or sliced green onions

• Salt, pepper, and garlic powder to taste

Instructions: 

1. Carefully cut the sweet potato into relatively thick slices. Season with olive oil, salt, pepper, and garlic powder.

2. In a large pan, cook the sweet potato slices over medium-high heat until they are fork tender and browned, about 10 minutes on each side. You can also roast them on a sheet pan at 425 for about 15 minutes, or throw them in the air fryer for 10-15, flipping halfway through.

3. Slice an avocado and layer or mash onto the sweet potatoes. Top with sesame seeds, green onions, salt, pepper, crushed red pepper, and lime juice.

I have always wanted to be the kind of person who cooks for the week on Sunday evenings. I've done it once or twice but never seem to stick with it. Since I'm doing The Whole30 this month, and because I had an early meeting yesterday morning, I decided to whip up an easy Paleo breakfast that Rob and I could each grab on our way out: Paleo omelette muffins!

This one is great for Sunday cooking because it gives you an opportunity to get rid of whatever vegetables you might be about to throw away (which means the recipe can be different every time you make it). This time I used an onion, carrots, celery, and some leftover squash from a previous dinner. Throw in a little ham and you're ready to go (although you could use bacon or sausage or just leave the meat out completely).

Ingredients: 

• One onion, a few stalks of celery, four carrots, several handfuls of greens, and/or any other vegetables in your fridge
• One or two tablespoons of olive oil
• 10 eggs
• Salt and pepper, to taste
• Optional: breakfast sausage, bacon, ham, etc.

Instructions: 

1. In a large pan, saute the onion and other veggies. Remove from heat and allow to cool slightly.
2. In a bowl, whisk eggs together until combined well. Pour eggs evenly into each tin of a muffin pan (only about 3/4 of the way full).
3. Spoon your veggie mixture into each cup.
4. Bake at 350 for about 25 minutes, or until the eggs are firm. Place in a container and refrigerate until ready to eat, then pop them in the microwave for 30 seconds to a minute and enjoy!