Paleo breakfast muffin with white omelet & aloe vera juice

Breakfasts are back, and with a vengeance! I’ve made a decision to eat less rubbish, but my weak point has always been bread… There’s nothing more delicious to me than warm, fresh bread wth butter on top. I could eat that for any meal (in fact for a few nights last week I did – for dinner) so the thought of going fully grain free just left me feeling deprived until last night, when I happened upon the best recipe in the universe… 90 second (win) paleo (double win) muffin like bread- I could hardly contain my excitement! I made it instantly, and it was so good I couldn’t even bring myself to snap it for you before eating it all….. This really does change everything. For the first time I feel I could go grain free realistically, sustainably. Yay! I mean, just look at it *drool*


I also wanted to share a new find with you, there has been a lot of interest around aloe vera juice and supplements for health purposes recently – but I’ve always been put off by the number of chemical sounding things in them, and the ridiculous price. Til my local Asian supermarket (m&t for those who know it) started bringing this stuff in… Pure, virgin Aloe vera juice with just turmeric added and 0.2% of something else (which I think I can live with). It doesn’t have a bitter taste at all as some people have complained of with other aloe products, and at £3.95 for about half a litre it’s just a fraction of the price of anything else I’ve seen. I’m drinking it this morning just in water, and the taste isn’t bad, in fact there isnt much to taste. In fruit juice you can hardly taste it at all, apart from the fun little floating jelly bits 🙂

Here are the details:



Ingredients – serves 1

Paleo bread recipe taken from paleo magazine

1/3 cup ground almonds
1 tablespoon ground flax seed, chia seeds or coconut flour
Pinch of salt
1 egg, beaten, or 3tbsp pourable egg white
1/2 tsp baking powder (grain free if you like)
2 1/2 tbsp oil of choice, melted if solid (coconut, olive, ghee, sunflower…)

2 eggs or 1/3 cup pourable egg whites for the omelet, plus a little oil for frying

1. Mix all of the bread ingredients together to form a thick but fluid batter
2. Pour into a greased mug and microwave on high for 90s
3. Leave the bread in the mug while you make the omelet.
4. Heat the oil in a pan and add the beaten eggs or whites when its (very) hot. Use a heatproof Spatula to push the cooked egg on the base of the pan to one side, then tilt the pan so the raw egg runs off the top and onto the newly cleared area of the pan. Keep doing this until the egg is 90 percent cooked and just wobbly on top, then take it off the heat. Roll it up loosely using the spatula with the wobbly part inside, which allows it to keep cooking on the residual heat. Salt to taste then serve with the muffin, which you can remove from the mug and slice.


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