Valleybrink Road | Recipes | Paleo Breakfast | Makes 1 servings 1 small sweet potato, peeled and cut into 1/2 inch thick slices 1 cup frozen spinach (of course, fresh spinach works too!), defrost under hot water and squeeze to remove excess water 1/2 avocado, skin removed and sliced 1 .

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Paleo Breakfast
Steps
1
2
3
Description

I was lucky enough to have a visit from one of the best postpartum doulas in town, Stephanie Matthias, after Paolo was born. She cooked me this simple, nourishing Paleo Breakfast while we discussed all things baby and breastfeeding. The meal was so satisfying and energizing to my healing body. Since then, I have been making it a couple times a week and, each time, it really hits the spot.  

Get Started
Step 1

In a small pan over medium heat, melt 2 teaspoons of ghee or olive oil. Place the slices of sweet potato in the pan and season with sea salt and black pepper. Cover and cook for 10-12 minutes or until the sweet potato is tender and cooked through. Flip the potatoes over around 5-6 minutes so that both sides brown a little bit. 

Next Step
2
Step 2

In another pan over medium heat (while the sweet potato is cooking), melt 2 teaspoons of ghee or olive oil. Add the spinach and cook until warmed through. Season with salt and pepper. 

Next Step
3
Step 3

Wipe out the spinach pan, add 2 teaspoons of ghee or olive oil and fry your egg. Place the egg, spinach, and sweet potato on the plate. Add the sliced avocado. Squeeze fresh lemon juice over the sweet potato, spinach and avocado. Finish with a final sprinkle of sea salt and black pepper and enjoy!

Done!
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Ingredients
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Makes 1 servings

  • 1 small sweet potato, peeled and cut into 1/2 inch thick slices
  • 1 cup frozen spinach (of course, fresh spinach works too!), defrost under hot water and squeeze to remove excess water
  • 1/2 avocado, skin removed and sliced
  • 1 egg
  • ghee or olive oil
  • sea salt
  • black pepper
  • 1/2 lemon