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!

One of my favorite restaurants in the entire world is conveniently located in Charlottesville, Virginia. Mas Tapas has awesome sangria, fun margaritas, and some of the best food I've ever eaten; and because it's a Spanish place, it's mostly Paleo without even trying.

It's been some time since I called Charlottesville "home," which has given me the opportunity to attempt to re-create some of my favorite dishes from Mas' menu. I'm almost there with a goat cheese and artichoke dip, but it still needs work. The bacon-wrapped dates, however, I hit out of the park on my first attempt (if I do say so myself).

This is one of the easier and still most delicious things you could probably ever make. You don't have to do anything to either of the ingredients, because both ingredients are inherently perfect. I do like to stuff them with goat cheese before wrapping them in bacon, though, because I'm wild like that.

Ingredients:

• As many dates as you want. (I would make 3-4 per person, though.)
• As much bacon as you want. (Each date gets half a slice.)
• Several tablespoons of softened goat cheese. 

Instructions: 

1. Split open each date with a small paring knife and stuff with goat cheese--I like to take a little spoon, get some cheese, and roll it into an oblong ball before just popping it right in.
2. Wrap each stuffed date in about half a piece of bacon. Place on a baking sheet.
3. Bake at 400 degrees for 20-25 minutes, until bacon is cooked through and the whole bite is caramelized. They're going to be really super hot, so give them a second to cool if you can. If not--I understand--just enjoy with caution! They're best when still quite warm. 

This post was originally published in June of 2012, but I've since updated the recipe and wanted to include a new photo. Old comments are kind of wonky since I switched from Blogger to Squarespace, but I now reply to everything right there in the thread.

Photo by Courtney of Sweet C's Designs, when we were in California together this summer.