Fauxtmeal-Paleo & Keto “oatmeal”

I’ve been eating some form of Fauxtmeal or N’oatmeal since I started Paleo. I finally realized the only place I had ever shared the recipe was on my Instagram account. While some people think it’s cool to only share recipes on IG, it isn’t if you really think about it. You would have to scroll back hundreds of posts just looking for it! Having recipes organized on a blog makes it MUCH easier to locate, print and come back to. I’m adding this one to the blog so you can enjoy it over and over again!

Don’t let the name fool you, this faux oatmeal is DELICIOUS! Whether you eat paleo, keto, gluten-free or grain-free, you’ve probably given up your regular bowl of oatmeal or those super fun overnight oats for good. I’m here to remind you that you can still enjoy something similar, it’s as simple as just thinking a little bit outside the box and replacing certain ingredients for new ones. You can eat them any time of the day, but they really are a great breakfast as it supplies you with healthy fruit, fiber and fats ;) They are easy to modify to make it fit your lifestyle too, you can sub Vegan butter or use whatever sweetner to keep it Keto.

Did I mention there are also SOOOOO many variations you can enjoy?! See a couple of variations I’ve listed below to create chocolate peanut butter (or another nut butter), strawberries & cream and blueberry muffin, yum! It would also be fun to do apple cinnamon, pumpkin pie and a chai flavor for fall! I’m getting hungry just thinking about it now! I created this fun recipe with my friend over at Vitacost.com, click the link to see the exact brands I used to create the ones below. I always order the best paleo and gluten free items for my pantry from their easy to shop website. I hate having to put on pants to go shopping (haha!) so it’s no surprise I love shopping with them from the comfort of my computer! Check out the recipe below, I hope you give it a try this weekend! Shoot me a message and photo if you do, I love re-sharing it on my social media accounts!

Fauxtmeal-Paleo & Keto “oatmeal”

Category: Breakfast

Servings: 2

Ingredients

  • 1 large banana or 1/2 cup cooked squash, mashed
  • 1 cup unsweetened Almond milk
  • 3 tbsp. Almond Flour
  • 3 tbsp. Shredded Coconut, Unsweetened
  • 2 tbsp. Chia Seeds (I used white)
  • 2 tbsp Flax Seed Meal
  • 2 tsp Ground Cinnamon
  • Pinch of salt
  • 1 tsp. ghee/butter/vegan spread
  • Sweeten to your liking with sweetner of choice

Instructions

  1. Add all ingredients to a saucepan and mix well.
  2. Stir continually on medium-low heat until warmed up.
  3. Transfer to bowls/jars, add toppings and serve.
  4. Can make ahead and store in the fridge for 3-4 days.
    Variations:
  1. Chocolate Peanut Butter: Top with Peanut Butter or your favorite nut/seed butter and chocolate chip or cacao nibs.
  2. Strawberries & Cream: Add a few splashes of vanilla extract and mix into the fauxtmeal. Top with sliced strawberries and whipped cream or coconut cream.
  3. Blueberry Muffin: Add a few splashes of vanilla extract and mix into the Fauxtmeal.Top with blueberries and pecans or walnuts.

Notes

*Notes: To keep Keto, use squash instead of banana.

http://www.paleopaparazzi.com/2019/03/fauxtmeal-paleo-keto-oatmeal/

Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

Savory Paleo Beetroot Crepes

There’s a new recipe in town so it’s time to party, let’s turn up the BEET!! No, but really these beetroot crepes are not only a fun purplish hue, they will create a party in yo mouth with each bite. I took a poll on my Instagram Stories to see what ya’ll preferred, sweet or savory, and it was pretty much tied. There are so many sweet crepe recipes out there so I thought it would be cool to create a savory one you can wow your friends with for brunch!

I created this recipe with my friends over at Vitacost, they help me keep my pantry stocked with healthier paleo and gluten-free options. That’s were I get my beetroot powder and pretty much all my baking ingredients from, I heart Vitacost! These crepes are made with gluten and grain-free flours but they taste amazing! Adding in that extra dose of raw organic beetroot powder also helps you get your superfood requirement in for the day, I got you. I used dairy free cream cheese, smoked salmon, arugula and avocado slices for my filling, but feel free to get creative and use what you love. Eggs and bacon are never a bad idea either!

You can serve them open faced on a plate, roll them up or maybe do both?! It doesn’t really make a difference IMO because they’re pretty no matter what! We also use them as wraps and tortillas because they hold up quite well. You can find the RECIPE FOR THE CREPES HERE! Matt and I have been experimenting with different add-ins to make more fun colors, so be on the look out for another recipe for some I loving like to call mermaid crepes :)

If you make these savory beetroot crepes, don’t forget to share them with me, tag me on Instagram @paleopaparazzi and use #paleopaparazzi so I don’t miss it! I love seeing you guys enjoying my recipes, it makes my heart skip a BEET lol!

Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

Everything But The Bagel Whole30 Breakfast Sandwich

I used to get a ride to school from a friend my freshman year in high school. Her dad used to treat us to McDonald’s for breakfast almost EVERY…SINGLE.. DAY! I would, without fail, order the bacon, egg and cheese biscuit every time, face palm, it was my jam but my stomach didn’t agree at all. After I would shove the last bite quickly into my mouth, just before the bell rang, I would consistently end up with major gut issues. And that my friends is not a stellar way to start the school day, ever! It was like the Groundhogs Day movie, only worse lol! You think I would’ve caught on, but clearly I was clueless about how food impacted my health at that time in my life.

Fast forward to present day, and this is how I like to eat my breakfast sandwiches. On occasion I will make my Grainfree “Cornbread” Biscuits when I have a bit more time on my hands to prepare them, but this way is pretty darn special too!

The first time I tasted the Everything But The Bagel Seasoning, I knew this needed to come to fruition! I could picture how beautiful a portobello mushroom would be as the bun topped with this classic bagel seasoning! It has all the classic flavors you love and miss in a breakfast sammie. What I love even more is that this baby is Whole30 friendly and now that I’ve been staring at this picture for hours, I need to have one asap!

I hope you enjoy it as much as my family and if you make this Everything But The Bagel Whole30 Breakfast Sandwich recipe and love it, please be sure to leave a comment! I absolutely love hearing from you and always do my best to respond to every one of you. Oh, and of course, if you do make this sandwich, don’t forget to also tag me on Instagram so I can see and don’t forget to use the hashtag #paleopaparazzi I love looking at photos of recipes you all have made. It really makes my day!

Everything But The Bagel Whole30 Breakfast Sandwich

Ingredients

  • 6 eggs
  • 4-8 Portobello mushroom (use 8 if topping)
  • 6-8 slices of bacon
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Everything but the bagel sesame seasoning

Instructions

  1. Heat oven to 400° & line 2 baking sheets with foil, add a cooling rack to one.
  2. Lightly clean outside of mushrooms with a damp paper towel and remove stems (save to use in an omelet).
  3. Brush tops of mushroom with oil & lay top side down on pan with rack.
  4. Crack 1-2 eggs in each, whatever will fit.
  5. Line the other baking sheet with bacon & put them side by side in the oven (3rd rack from the bottom).
  6. Cook 15-25 mins. or until whites are cooked. Check bacon & pull out if ready before eggs. Dump out any excess moisture in mushrooms and dry with a paper towel if needed.
  7. Top eggs with bacon strips & sprinkle with everything but the bagel seasoning. Top with another portobello mushroom to make a full sandwich.
http://www.paleopaparazzi.com/2018/05/everything-but-the-bagel-whole30-breakfast-sandwich/

 

 

 

 

Maple Roasted Butternut Squash with Bacon Crumbles

It’s Thanksgiving week here in the U.S. and I have all things turkey, cranberry and pumpkin on the brain! But what about butternut? It seems to not get as much attention as pumpkin and that’s just a cryin shame. Roasted squash is just divine and my favorite way to eat this humble little veggie!

I also want to mention that there’s just nothing better than adding bacon crumbles to, well….everything! But especially butternut squash! I love the flavor of caramelized butternut chunks mixed with herbs and crisp salty bacon pieces!

I first created this side dish for a holiday party and now I’m adding it to the blog because it has stolen my heart. It’s the perfect side dish to bring to a Thanksgiving meal, or really any meal for that matter. I hate showing up to a party with a boring vegetable side dish, that’s just the worst! This side dish is easy enough to make and everyone seems to absolutely love it!

I added in some maple syrup to help give it a little more punch of sweetness, but feel free to leave it out if you’re doing a Whole30. If you make this recipe, I’d love to know what you think in the comments below!

Maple Roasted Butternut Squash with Bacon Crumbles

Ingredients

  • 2 large butternut squash
  • 12 oz. pkg of bacon
  • 2 tbsp coconut oil, melted
  • 1/4 cup maple syrup
  • 1 tbsp herbs de provence
  • salt & pepper to taste

Instructions

  1. Preheat oven to 400 degrees and line 2 baking sheets.
  2. Cut 2 squash in half lengthwise, scoop out seeds, discard and remove stem.
  3. Pierce each squash half with a fork, rub a little oil on each and place cuts down on lined baking sheet. Cook for 20 min on top rack.
  4. Place bacon on a lined baking sheet and place on bottom rack, cook at the same time as the squash until crispy, about 15-20 mins.
  5. When bacon is done, set aside to cool and crumble. Remove squash from oven and let cool down a few mins. before handling.
  6. When squash is cool enough to touch, remove skins (carefully slice off with a knife). Cube squash into uniform bite sized pieces (about 1").
  7. Add cubed squash back onto baking sheet, add oil, maple syrup, dried herbs, salt and pepper. Cook an additional 30 mins. until squash is caramelized and roasty toasty!
  8. Remove from oven, add to a large serving bowl and add crumbled bacon into the squash bowl and mix well.
http://www.paleopaparazzi.com/2017/11/maple-roasted-butternut-squash-bacon-crumbles/

Black Charcoal Waffles with White Chocolate Frosting

I’ve been wanting to try charcoal waffles for quite sometime now. I first set eyes on them on instagram and was immediately intruiged by their deep inky black hue. I had tried charcoal in a drink at my local juice bar labeled as a detox drink and also used it as a DIY teeth whitener, so the next natural step was to try it in some food! It only takes a small amount of activated charcoal to make your black waffle dreams come true and they are just WAY too much fun to serve for halloween or maybe even a gothic party!

If you consumed copious amounts of candy or sweets this holiday, these waffles will be your BFF. The activated charcoal in them will help your body on it’s way to detoxing! The white chocolate can be drizzled on top of the waffles like a sauce or you can break them up into smaller bite sized pieces with the white chocolate used more like a frosting! I also added in some chopped pumpkin seeds on top of them for a fun festive flair! You can find the recipe HERE! These are also a perfect after Halloween detox food that’s a little more fun than broccoli, lol! If you give them a try, I’d love to know what you think?! We had so much fun making and eating them at my house!

Disclaimer: This is a sponsored post on behalf of Vitacost. Thank you for supporting the companies that make Paleo Paparazzi possible! I only work with companies I’m passionate about & align with the mission of Paleo Paparazzi. As always, all thoughts are 100% my own.

Quick Crispy Roasted Sweet Potatoes

These quick crispy roasted sweet potatoes are honestly one of our go-to recipes for breakfast, lunch or dinner! You can never have enough crispy sweet potatoes in the house, at least ours! What I love about this recipe is that it is super fast to whip up and oh so satisfying. Like I could lock myself in the closet and eat the whole pan by myself, oops!

The key to making these crispy is to make them really small and cook them at a really high temperature in the oven. Just keep an eye on them because we want them crispy but not burned to smithereens! That would just be a crying shame!

We love to eat these with eggs and bacon for breakfast, but they are also pretty tasty on top of a salad for lunch in place of croutons or as a side for dinner with some roasted chicken, yum! You really can do so many things with this recipe, there are infinite possibilities!

To make this recipe even easier, cut the chunks ahead of time and store in the fridge so they are ready to go when you need them! Just store them in a covered container and you are good to go at the drop of a hat. You could cook them up ahead of time and refrigerate, but they won’t be as crispy the next day. You would have to pop them back in the oven and try to crisp up once again.

If you’re a sweet potato lover and hoarder, like me, you will want to make this recipe over and over and over again. I hope you love these crispy taters as much as we do! Happy roasting!

Quick Crispy Roasted Sweet Potatoes

Prep Time: 5 minutes

Cook Time: 20 minutes

Ingredients

  • 2 large sweet potatoes
  • 1 tbsp oil
  • Salt and pepper to taste
  • A generous sprinkle of dried herbs (optional)

Instructions

  1. Line baking sheets and set aside.
  2. Wash, scrub and dry your potatoes.
  3. Cut potatoes in half lengthwise and then cut those halves into 5-6 strips.
  4. To make them really crispy cut those strips into pretty small chunks (like a little bigger than your pinky nail)
  5. Add small chunks into a bowl and toss with oil, salt, pepper and herbs.
  6. Add coated sweet potatoes to your lined baking sheets and roast side by side in a 450 degree oven for Aprox. 20-25 mins. (or until crispy).

Notes

Make sure not to crowd them. Give them enough space so they can crisp up nicely!

http://www.paleopaparazzi.com/2017/04/quick-crispy-roasted-sweet-potatoes/

Lazy Slow Cooker Frittata-Whole30 Friendly

Slow cooker frittata recipe

I call this the lazy slow cooker frittata because for one, the recipe is easy enough to whip up while reclining in your lazy boy and second, it’s even easier to clean up! I use parchment paper to line the inside of my slow cooker and there is literally no mess left afterwards. I don’t know about you, but a crusty slow cooker is something I dread! My elbow grease ran out in 2016, lol!

Don’t worry about putting the parchment into your slow cooker, it’s heat resistant. Just don’t make the mistake of using wax paper because that stuff will melt and possibly even ignite, leaving you with an entirely new kind of mess to clean up! We do NOT want that happening, ok?! Ha ha, you’ve been warned!

Slow cooker frittata-eggs in ceramic holder

This recipe is one I posted to the Whole30 Recipes feed on Instagram when I was guest hosting in the fall. It’s taken me forever and a day to get it up here, and I have a few more coming your way. I love to make this in the evening and then slice it up in portions, and pop it in the fridge or freezer for an easy re-heat meal anytime! I even like to eat it cold with some slices of ripe avocado on top, a little cilantro and then dipped in a delicious sauce.

It’s perfect to free up the oven too if you are doing a lot of meal prep in the kitchen. I like to cook this while i’m making meals for the week ahead! Nothing better than a set it and forget it dish! This would also be great to make for Sunday brunch with a side of crispy potatoes, or for breakfast when you have company coming to stay. They would definitely love you forever ever! Don’t forget to click the little red save button in the top righthand corner so you can save it on Pinterest for later!

Lazy Slow Cooker Frittata whole30

Lazy Slow Cooker Frittata

Prep Time: 25 minutes

Cook Time: 2 hours

Servings: 4

Ingredients

  • 9 eggs
  • 1/2 cup coconut milk
  • 1 tbsp adobo seasoning
  • 10 strips of bacon, torn into pieces
  • 1 cup of greens (I used spinach & chard)
  • 3/4 cup butternut squash, cubed
  • 1/2 cup bell peppers, chopped (I used the mini ones)
  • Salt and pepper to taste

Instructions

  1. Line your crockpot with parchment paper. (This makes life so much easier, you'll thank me later)
  2. Cook bacon and set aside to cool.
  3. Chop veggies and set aside.
  4. When cooled, tear bacon into bite-size pieces.
  5. Add eggs to a mixing bowl and whisk along with the coconut milk and spices.
  6. Add bacon and veggies stir to incorporate.
  7. Pour your egg mixture into parchment lined crockpot.
  8. Set crockpot to low and let it cook for 2 to 3 hours or until the middle is done.

Notes

*I used a 6 quart slow cooker, adjust cook time for your individual slow cooker.

http://www.paleopaparazzi.com/2017/01/lazy-slow-cooker-frittata/

 

Apple Crumble Parfait-Paleo

grainfree apple crumble parfait paleopassionfoods 2

Apple pie is one of my husband’s all time favorite desserts. The only problem is that in order for us to enjoy it on a regular basis it requires A LOT of work! This apple crumble parfait, on the other hand, makes it possible to enjoy the same flavors of an apple pie everyday if we wanted to. It requires only a little effort and no ovens, or rolling pins needed. The other thing that makes it simple to create, is the fact that it uses a pre-made grainless granola from Paleo Passion Foods. I love using their Cinnamon Maple Granola in this recipe because it already adds all the perfect spices needed for this to make your taste buds dance! I also love that their granola contains only a small amount of maple syrup and honey.

grainfree apple crumble parfaits 2

Since my husbands stroke in 2008, I’ve been trying to find healthier ways for us to enjoy dessert. I feel like changing our lifestyles has been such a big help to both of us. We have seen some amazing changes just by caring about what we are putting into our bodies and cutting back on the amount of sugar we consume. We haven’t cut out sugar completely, because we believe in enjoying life and balance. But we try to use unrefined sugar in our recipes.

grainfree apple crumble parfait-2

One of the first things that made my husbands face light up in the hospital after his brain surgery and stroke was food, especially dessert! We spent Christmas and New Years in the hospital that year. I remember the first dessert he learned to make with his OT was brownies and the excitement on his face was priceless! This time of year always reminds me to never take life for granted and to enjoy every moment of it! I hope you enjoy this recipe as much as we do, it’s easy to make and oh so delicious!

Apple Crumble Parfait

Ingredients

  • 2 cups diced apples
  • 1 bag Paleo Passion Foods Maple cinnamon granola
  • 2 tbs ghee or coconut oil
  • 2 tbs coconut sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp maple syrup
  • 1/8 tsp sea salt
  • coconut cream from the top of 1 can of coconut milk (put can in fridge overnight)

Instructions

  1. In a saute pan over medium heat add your ghee and let it melt. Next add coconut sugar, cinnamon and salt and stir to combine.
  2. Add diced apples and mix to combine with the cinnamon sugar mixture. Saute apples for about 10 mins. or until soft. Remove pan from the stove and set aside.
  3. In a bowl combine the coconut cream (scoop out only the solid top portion of cream from the can, not the liquid) and maple syrup and whip together for a few mins. until well combined & resembles whipped cream.
  4. In a small glass layer ingredients. Top with more cream and drizzle with leftover sauce in pan with apples. Makes 2 nice parfaits depending on the size of cups you use.
http://www.paleopaparazzi.com/2016/12/apple-crumble-parfait-paleo/


*This is a sponsored post, thank you for supporting the brands that make Paleo Paparazzi possible! As always, all thoughts are 100% my own.

Paleo Delicata “Cornbread” Biscuits

Can you believe that thanksgiving is just around the corner?! It seems as though it just snuck up behind me this year, tapped me on the shoulder and stuck it’s tongue out at me…how rude! Ha Ha! I feel as though I haven’t put as much time and effort into the things I wanted to this time around. Are you feeling the same way? Why do the holidays seem to get here faster and faster each year? One of the perks of getting older I guess ;)

paleo delicata cornbread biscuit honey

One thing that is making me feel a little better is that I am finally posting my Paleo Delicata “Cornbread” Biscuit recipe for you! Hallelujah!! It’s perfect for thanksgiving and is wonderful topped with some melted ghee & honey and even drowned in gravy! I just realized I’ve been loving on these babies for 2 years now and have never shared the love with you on here! For some reason I thought I had already blogged about them, another perk to getting older, memory loss lol!

delicata alone

I created them using my favorite squash of all time, Delicata, and some incredible Pure Indian Foods Ghee. I love that their ghee is organic and grass-fed and how delicious it makes my paleo baked goods taste! I used the cultured ghee for this recipe, but you could use regular ghee if you’d like. I won’t judge you ;) Have you ever used  either of these in baked goods? They really make the best combination ever. The delicata squash has a wonderful sweet corn like flavor, that’s why it’s such a great substitute for corn. It gives a perfect flavor for paleo “cornbread”.

paleo delicata cornbread biscuits

I love using ghee in my recipes as well because it gives you that great butter flavor minus the lactose and tummy ache. And the cultured ghee is even easier on your tummy, you can read more about ghee and it’s benefits HERE. So on to this wonderful recipe, the biscuits are a little crispy on the outside but soft and moist on the inside. It’s perfect to have alongside your thanksgiving meal this year, they really are such a treat! They also not only go good with turkey, but my Paleo Chili. I hope you have a wonderful thanksgiving if you celebrate it, and if not, you will still love these biscuits!

Paleo Delicata “Cornbread” Biscuits

Makes 12 biscuits. Dough can be made the day before and stored in the fridge.

Ingredients

  • 2.5 cups almond flour
  • 3 tbsp coconut flour
  • 1 large delicata squash (roughly 1 cup cooked, can sub cauliflower)
  • 1/4 cup melted Pure Indian Foods Ghee
  • 1/4 cup honey
  • 2 eggs
  • 1 tsp lemon juice
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 400 degrees.
  2. Wash delicata squash, cut lengthwise and de-seed.
  3. Line a pan, liberally coat squash with oil and place flesh side down on pan.
  4. Cook in oven for 20-25 mins, or until tender and turn down oven temp to 350 degrees.
  5. Remove squash from oven and set aside until cool enough to scoop out flesh.
  6. Scoop cooled flesh into a food processor (it's ok if some of the skin makes it into the bowl, it's edible we just don't want all of it in there).
  7. Puree squash in processor & add in all wet ingredients, mix until well combined.
  8. Add in all the dry ingredients and mix in food processor until well combined, scoop down sides of bowl 1-2 times to make sure all ingredients get incorporated.
  9. Place food processor bowl in fridge for 30-45 mins. or overnight if making ahead.
  10. Line a baking sheet with parchment paper.
  11. Scoop 2 large tablespoons into hands and roll into a ball.
  12. Place a few inches apart on the lined baking sheet and flatten out a little bit so they resemble biscuits.
  13. Bake for 25-30 mins. or until browned on top.
  14. Slather some ghee on warmed biscuits & drizzle tops with a little honey if desired.

Notes

Can use coconut oil to make dairy-free. Can also sub in cooked cauliflower when delicata is not in season.

http://www.paleopaparazzi.com/2016/11/paleo-delicata-cornbread-biscuits/

paleo delicata cornbread biscuts ghee

*This is a sponsored post, thank you for supporting the brands that make Paleo Paparazzi possible! As always, all thoughts are 100% my own.

Paleo Sweet Potato “Toast”

Oh Sweet Potato “Toast” how I love thee! My love for sweet potato toast is no secret. I have been professing my love for sweet potato “toast” for quite some time on social media & during my takeover of The Whole30 Recipes last year and once again with my takeover last week!

Paleo sweet potato toast sausage prosciutto bacon smoked salmon

You all clearly love this slightly sweet, crusty, delicious little sub for the real thing. While it tastes nothing at all like it’s counterpart, it’s still DANG delicious and I don’t care!  It’s one of my most liked recipes on Instagram (next to my chicken veggie poppers) so I HAD to bring it to the blog so you can print out the recipe (wish they had that feature on IG, haha) and pin it to your Pinterest board for later too!
Paleo sweet potato toast poached egg stack

My love affair with sweet potato toast is REAL. I even played breakfast Jenga with it to create this lovely little poached egg version below. I think I play with my food more now than I ever did as a kid…lol! But I just wanted to send a quick thank you to my mom for letting me play with my food as a youngster. I’ve decided I will 100% let my kids play with their food, as long as they eat it afterwards ;)
Paleo sweet potato toast salmon avocado

SWEET POTATO "TOAST"

Prep Time: 5 minutes

Cook Time: 30 minutes

Ingredients

  • 1-2 Large sweet potatoes (thinly sliced)
  • 1-2 Tbsp. of your favorite high-heat oil (I love coconut or avocado)
  • A few pinches of salt
  • Toppings (some listed below)

Instructions

  1. Wash potatoes and pat dry.
  2. Preheat oven to 400°.
  3. Line a baking sheet.
  4. Slice sweet potato lengthwise into 1/4" an inch slices (I use a mandolin slicer to get them even & thin).
  5. Coat both sides of sweet potato with oil and lightly sprinkle with salt.
  6. Cook for 30 minutes (Flip after 20 minutes).
  7. Set oven to broil and continue to cook for one minute on each side, until toasty! (Just keep an eye on them, they can burn easily).
  8. Add your favorite toast toppings.

Notes

SOME OF MY FAVORITE COMBOS: Sweet & Savory

Poached egg with bacon & guacamole.

Sausage with guacamole, salsa & peppers.

Prosciutto with avocado slices & tomato.

Smoked salmon with guacamole & cucumber slices.

Wild salmon, arugula, roasted tomatoes & garlic aioli (I use my homemade mayo with garlic powder & pepper mixed in to taste).

Almond butter with fruit & drizzled honey -Not Whole30-

A few "toasts" stacked with poached eggs & avocado slices.

A few "toasts" stacked with layers berries & cashew or almond butter.

http://www.paleopaparazzi.com/2016/09/paleo-sweet-potato-toast/

If you are doing a Whole30, the only version of the “toasts” that are not Whole 30 compliant are the ones below. I consider this version more of a treat.sweet potato toast fruit and honey

Have you tried sweet potato “toast” yet? I’d love to know what you think. If you have, what is your favorite toppings? I’m always looking for more yummy combinations to create! The possibilities with sweet potato ‘toast” really are endless. I’m sure I will be updating with more combos in the future as they come my way! Happy toasting to you!!

Paleo sweet potato toast raspberry
Paleo sweet potato toast avocado toast