When I first decided to eat Paleo, the hardest part for me to understand was how was I going to eat and enjoy breakfast.  My old CrossFit coach led me to the Mark’s Daily Apple site with this fantastic recipe.  Just beware, too many nuts can irritate your gut.

Child decorated No-Oatmeal

Child decorated No-Oatmeal


5 small handfuls of walnuts, 

5 small handfuls of pecans, 

2 Tbsp ground linseed meal

3 tsp ground cinnamon 

1/4 tsp of ground nutmeg 

1/4 tsp of ginger

Reserve 4/5 of the above ingredients for another serving.

3 eggs

1/4 cup unsweetened almond milk

banana mashed

1 Tbsp almond butter

2 tsp pumpkin seeds

handful fresh berries or goji berries


In a food processor, process walnuts, pecans, linseed meal and spices until it resembles a course grain (stop before it becomes powder).   For 1 serving use 1/5 of this nut mixture and reserve the rest in tight fitting jar for another 4 servings another day.

Whisk together the eggs and almond milk into a large microwave bowl.

In another bowl mash the banana with a fork and then continue to mash adding in the almond butter.

Next, stir the egg and banana mixtures together in the microwave bowl.

Stir in the portion of nut mixture.

Microwave the mixture for 1 min and then give it a stir making sure to mix in all the partially cooked mixture off the sides.  return the mixture to the microwave for another 50 secs and then stir the mixture again.  Continue to decrease the timer on the microwave till it reaches the consistency desired.      My household likes no-oatmeal still wet, so we are careful not to overcook the mixture.

Sprinkle the no-oatmeal with pumpkin seeds and in season fruits or goji berries.

Serves –  1 person (or in my home me and my two girls and then we might have some vegetables and meat).  We are careful not to eat too much.

Asparagus Soldiers

Eating paleo, a key thing to do is to get in your kitchen and cook.  The recipe I’m sharing with you this week, I found in a Coles magazine and thought, “How fun does this look to cook!”  I was excited to cook this with my girls, as this recipe was a fun science experience.  And then… they could dip their soldiers in the runny egg, which is a cherished childhood memory of mine.


48 asparagus spears

48 slices of prosciutto (nitrate free if you can get it)

1 tbsp extra virgin olive oil

4 free range or emega-3 enriched eggs

4 kiwi fruits 


Hold asparagus as close to the end as possible and break the asparagus so the woody end breaks away.  Throw out the woody end and place the long good pieces into a large heatproof bowl and cover with kettle boiled water.  Let them rest in the water for 1 minute, then move them into iced water for 2 mins.  Drain and pat dry with paper towels.

Wrap each asparagus spear in a slice of prosciutto, spiralling it down the spear.  Heat the oil in a large frypan on medium, and cook wrapped spears for about 2 mins, in batches, turning often.

Whilst the spears are cooking, cook the eggs.  Use a small saucepan, cover the eggs with water and bring to the boil.  As soon as the water begins to roll, cook them for two mins.  Quickly remove the eggs and place in eggcups (remember we want to dip the eggs).  Tap around the egg and slice off the egg top.  Serve with the asparagus soldiers and kiwi fruit on the side.

Optional – Serve with an additional egg per serve and some broccolini.  Or, add a  black coffee, my husband thinks this addition makes this recipe a perfect treat!

Serves – 4.