Paleo Breakfast Sandwich Recipe

Paleo Breakfast Sandwich Recipe

Paleo Breakfast Sandwich Recipe Paleo Breakfast Sandwich Recipe Paleo Breakfast Sandwich Recipe Paleo Breakfast Sandwich Recipe Paleo Breakfast Sandwich Recipe Paleo Breakfast Sandwich Recipe
For this week’s installment of nourishing recipes from my wonderful postpartum doula, we’re making a Paleo Breakfast sandwich. MMM! Written with love from my doula, Stephanie Matthias, herself:

This dish is a breakfast favorite with my clients. It’s delicious and hearty enough to fuel you for the rest of your morning.

Sweet potato is great for helping to balance women’s hormones, spinach is a good source of vitamin k and a, the ghee and avocado add healthy fat which is important for brain health, helps your body absorb all of the fat soluble vitamins in your daily multi and keeps your hormones in check. Eggs are a great source of protein and are also high in choline (essential for healthy liver and brain function), selenium, and vitamin d.

It’s really important to consume eggs that are from pasture-raised chickens who are fed only organic, soy-free, non gmo foods. This will produce better quality eggs that are way more nutritious than commercially-produced eggs. Ideally, eggs from the farmers market are your go-to during the postpartum time and beyond!

Recipe: Paleo Breakfast Sandwich Recipe

Ingredients:

1 large or 2 small sweet potatoes, peeled and sliced lengthwise
4 organic, pasture raised eggs
1 avocado
10 oz spinach
Ghee (Ancient Organics is my favorite brand)
Quantum pink salt

Preparation:

1. In a large sautée pan, warm a teaspoon of ghee and add the sweet potato slices. Cook on medium with the lid on until they start to soften, then finish with the lid off and let them brown slightly on each side. Transfer to two plates.

2. In the same pan, warm about a tablespoon more of ghee and add the spinach. Using tongs, toss the leaves around so they cook down pretty quickly. Add the spinach to the plates, on top of the sweet potato slices.

3. Using the same pan, heat another tablespoon of ghee and crack the eggs into it.

4. While the eggs are cooking, slice the avocado and add half to each plate, arranged on top of the spinach.

5. Once the eggs start crackling and you see that the bottom is getting browned and crispy and the whites are cooking through, turn the heat off and cover the pan with a tight fitting lid for about a minute.

6. Transfer the eggs, two on each plate, laying them on top of the spinach and avocado.

Enjoy!

Serves 2

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