Everything Bagel & Lox Breakfast Nachos (Paleo, AIP option)

These everything bagel and lox breakfast nachos are extremely decadent and fun! They’re made with sweet potato bagel chips and are a paleo and dairy free breakfast.

Oh yeah… we went there. I shared these everything bagel sweet potato chips recently, and was so excited by how much you guys loved them! So it’s time to take them to the next level with these everything bagel breakfast nachos.

These breakfast nachos combine all of the flavors that you would enjoy on a bagel with lox, but without an actual bagel. With sweet potato chips, smoked salmon, capers, lettuce, red onion, everything bagel seasoning, bacon, fresh herbs, and a dairy-free cream cheese topping, these are some seriously loaded nachos. The sweet potato bagel chips are a lot easier to make than a homemade paleo bagel and are an all-around more vegetable-forward version on a bagel.

This certainly isn’t an everyday breakfast, but it’s an amazing option for a special breakfast for something like a birthday or a holiday. Or you can just eat them for breakfast for dinner, or a seriously decadent snack.

 

The Ingredients You’ll Need

 

Sweet potato everything bagel chips

You can find the recipe for this here! To make this AIP friendly, just follow the AIP instructions.

Smoked salmon

Smoked salmon goes way too fast in our house. It’s so flavorful and a serious treat for breakfast! This meal is worthy of using smoked salmon.

Bacon

Bacon adds a smoky flavor that adds a lot of depth to the nachos.

Romaine lettuce and red onion

These add some nice freshness to the nachos, as well as some extra veggies at breakfast!

Capers, dill, and chives

These add more fresh flavor to the nachos.

Coconut cream, coconut cream, and apple cider vinegar

This makes the dairy-free cream cheese style topping!

 

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Everything Bagel & Lox Breakfast Nachos (Paleo, AIP option)


  • Author: Michelle
  • Prep Time: 30
  • Total Time: 30
  • Yield: 2-3 servings 1x

Description

These everything bagel and lox breakfast nachos are extremely decadent and fun! They’re made with sweet potato bagel chips and are a paleo and dairy free breakfast.


Scale

Ingredients

For the “cream cheese” topping

  • 3 tbsp coconut cream
  • 1 tbsp coconut milk
  • 1 tbsp avocado oil
  • 1 tsp apple cider vinegar
  • 1 tsp nutritional yeast (optional)

For the nachos

  • 1 batch everything bagel sweet potato chips
  • 34 oz smoked salmon
  • 2 slices cooked bacon, chopped
  • 1/3 cup romaine lettuce, chopped
  • 1/4 red onion, chopped
  • 1 tbsp capers
  • 1 tbsp fresh dill, chopped
  • 2 tsp fresh chives, sliced

Instructions

  1. Prepare the “cream cheese” by combining all of the ingredients and stirring until a creamy topping forms. Add more avocado oil or coconut oil if too thick. Season further to taste and set aside.
  2. Assemble the nachos by adding the sweet potato chips to a large plate and then layering on the toppings.
  3. Evenly disperse the toppings and add the cream cheese topping.
  4. Serve fresh and enjoy!

  • Category: breakfast
  • Cuisine: global

Carrot Bacon Breakfast Fritters (Paleo, Whole30, AIP)

These carrot bacon breakfast fritters are a delicious and unique breakfast! They’re paleo, whole30, and easy to make egg-free and AIP.

Carrot Breakfast Fritters

 

When transitioning to a grain free diet, one of the most challenging meals to replace is breakfast! We’re all so used to grain and sugar heavy breakfasts like cereal, oatmeal, toasts, and so forth. It gets even harder when you’re egg-free on top of that. Sure, breakfast hashes are great, but it gets a little old after a while. Sometimes you just want something fun and different.

These carrot bacon breakfast fritters are a fun, simple and filling grain free breakfast. They’re paleo, whole30, and can even be made to be egg free and AIP. I’m a big fan of egg free breakfasts and this may become one of my new favorites. These fitters are lightly crispy on the outside, and soft on the inside which makes them perfect in my book.

Carrot Breakfast Fritters

They’re packed with vegetables, a smoky bacon flavor, and can be eaten by themselves or with a creamy avocado mayo for some more healthy fats and flavor. Yes, please!

 

The Ingredients You’ll Need for the Carrot Bacon Breakfast Fritters

 

Shredded carrots

I like getting pre-shredded carrots and just giving them a quick whirl in the food processor to get them a bit finer, but you can also use whole carrots in a food processor to shred them, or even a grater.

Bacon

Bacon adds some fat and protein to these fritters, and a smoky delicious flavor. You’ll want to use slightly undercooked bacon for this recipe as it will cook further in the fritters.

Leeks & garlic

Leeks have a similar flavor to onions but are a bit milder. They help to mix it up a bit from always using onions in everything and add some new nutrient profiles as well. Fresh garlic also adds a nice flavor to the fritters.

Coconut flour & arrowroot starch

These act as binders in the recipe to hold the fritters together. Coconut flour helps to absorb some excess moisture, so I haven’t tried swapping it for other flours. As for the arrowroot starch, you can likely swap tapioca starch in its place if you don’t have arrowroot on hand.

Avocado oil

Avocado oil can be swapped out for other fats like coconut oil in this recipe.

Eggs (or gelatin eggs)

If you’re egg-free like me, you can use gelatin eggs for this recipe.

 

Breakfast fritters

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Carrot Bacon Breakfast Fritters (Paleo, Whole30, AIP)


  • Author: Michelle
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 8 fritters 1x

Description

These carrot bacon breakfast fritters are a delicious and unique breakfast! They’re paleo, whole30, and easy to make egg-free and AIP.


Scale

Ingredients

  • 2 cups carrots, grated
  • 1/2 cup leeks, finely chopped
  • 2 slices bacon, lightly cooked and chopped
  • 1/3 cup coconut flour
  • 3 tbsp arrowroot starch
  • 1 clove garlic, minced
  • 2 tsp chives, sliced
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 3 tbsp avocado oil
  • 2 eggs (sub gelatin eggs for AIP- see below)
  • Avocado mayo for topping (optional)

For the gelatin eggs (AIP egg substitute)

  • 1/2 cup water
  • 2 tbsp gelatin

Instructions

  1. Preheat the oven to 400 F and line a baking sheet with parchment paper lightly greased with oil.
  2. Using a large bowl, combine all of the dry ingredients and mix well.
  3. Fold in the avocado oil and eggs (or gelatin egg substitute) and mix until a slightly wet dough forms.
  4. Form the mixture into small slightly flattened carrot fritters (you should have about 8) and place them on the baking sheet
  5. Bake in the preheated oven for 25-30 minutes, carefully flipping halfway through.
  6. Remove from the oven and allow to cool before serving. Note that if you use a gelatin egg, the fritters have to cool longer to allow the gelatin egg to set.

Notes

For the gelatin egg substitute – Add the water to a small sauce pot and slowly sprinkle in the gelatin. Use a fork to gently mix in any clumps. Set aside and allow the mixture to harden for 2-3 minutes. Place the pot on the stove and turn the heat on low heat. Slowly melt the gelatin over 1-2 minutes. Immediately remove from heat once the gelatin has melted and the mixture has returned to liquid. Vigorously whisk the liquid until it becomes frothy. Pour in the mixture immediately to swap for an egg.

  • Category: breakfast
  • Method: baked
  • Cuisine: global

Carrot Bacon Breakfast Fritters

Paleo Pumpkin Chili (AIP, Whole30)

This paleo pumpkin chili is the perfect warm and cozy dish for fall! It’s whole30 compliant and is easy to make AIP and nightshade free.

Pumpkin chili

When I first discovered my nightshade intolerance, I wondered how in the world I would ever have chili again. Chili is such a hearty and flavorful comfort food and one that I didn’t want to accept never eating again. But, how do you have chili without tomatoes, red spices, cheese, and beans? Aren’t those the main ingredients? This paleo pumpkin chili is AIP, whole30, and has all of the cozy fall flavors you love without the nightshades, dairy, or legumes!

I didn’t believe it until I tried it myself, but pumpkin is amazing in chili. We’ve turned pumpkin recipes into an ultra sweet and sugary treats, but really pumpkin is still a vegetable and tastes great in savory recipes. What’s great about pumpkin chili is that it’s not expected to be super spicy and full of tomatoes, which makes it a natural choice for nightshade free, AIP chili.

But even if you have non-AIP or paleo family in your house, I promise that they’ll still love this chili! My husband is a spice and cheese enthusiast and he still loved how cozy, seasonal and hearty this chili was. And of course, you can always layer on ingredients for those who tolerate them.

Paleo & AIP Pumpkin Chili

AIP pumpkin chili

The Ingredients You’ll Need for This Paleo & AIP Pumpkin Chili

Beef broth & ground beef

I’m a big fan of cooking with ground beef because it’s so cost-effective and easy to use. However, you can also use ground turkey if you prefer.

Diced tomatoes/nomato sauce

You can use a can of diced tomatoes if you tolerate them, but I used my nightshade free “tomato” sauce to make it nightshade free and AIP.

Pumpkin

I used canned pumpkin puree, but you can also use fresh pumpkin.

Onion, cilantro, garlic, carrots, and sweet potato

These help to flavor the chili and add some more substance. The carrots and sweet potato add more nutrients and flavor to the chili, and make it so you don’t even miss the beans!

Avocado and dairy free sour cream

In my opinion, no chili is complete without avocado. I also used coconut cream and apple cider vinegar to make a sour cream, but you can honestly do without if you prefer to keep it simple.

AIP pumpkin chili

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Paleo Pumpkin Chili (AIP, Whole30)


  • Author: Michelle
  • Prep Time: 5
  • Cook Time: 60
  • Total Time: 1 hour 5 minutes
  • Yield: 6 1x

Description

This pumpkin chili is rich and hearty! It’s nightshade optional, whole30, paleo, and easy to make AIP.


Scale

Ingredients

  • 1 lb ground beef (sub turkey)
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 cups carrot, chopped
  • 1 cup sweet potato, chopped
  • 1 cup pumpkin puree
  • 1 cup diced tomatoes/nomato sauce for AIP
  • 4 cups beef broth
  • 12 tbsp fresh cilantro
  • 1 tsp oregano
  • 1/2 tsp black pepper (omit for AIP)
  • 1 tsp sea salt
  • optional- 2 tsp chili powder (omit for AIP)
  • 1 avocado, diced
  • Dairy-free sour cream 

Instructions

  1. Using a large stock pot or dutch oven, saute the ground beef on medium heat until browned. Remove from the pot and set aside. Reserve about half of the fat in the pot for cooking.
  2. Saute the onions and cook on medium heat for about 5 minutes. Add in the garlic and saute for another few minutes.
  3. Add in the carrots and sweet potato and cook and stir for 5-8 minutes or until slightly softened.
  4. Pour the broth, tomato/nomato sauce, pumpkin puree, and ground beef and stir well. Add the seasonings (reserving half of the cilantro for garnish) and stir well.
  5. Bring the chili to a simmer and cook for 30 minutes, stirring occasionally. Taste to ensure the veggies are cooked to liking and season further to taste.
  6. Serve the chili topped with avocado, dairy-free sour cream, and cilantro.

  • Category: Soup
  • Method: Stove top
  • Cuisine: American

AIP pumpkin chili

Turkey & Sweet Potato Breakfast Hash (Paleo, Whole30, AIP)

This turkey & sweet potato breakfast hash is an amazing egg free breakfast! It’s packed with veggies, protein, healthy fat, and is simple to make in one pan. It’s paleo, whole30 compliant, and AIP.

Turkey & Sweet Potato Breakfast Hash

Egg free breakfasts can be hard! I get a ton of questions asking how in the world you can sustain a healthy diet without eggs for breakfast. Honestly, I thought that exact same thing for years. I love eggs, and I never wanted to live without them. However, after coming to terms with the reality that I was sensitive to them, I had to figure out what in the world I was going to do without eggs!

Eggs are actually one of the most common food allergies, so egg free breakfasts are far more necessary than I initially realized. Egg allergies are incredibly common, especially among young children, and many with autoimmune disease find them to be inflammatory. Regardless of whether or not you’re actually sensitive to eggs, mixing it up and taking a break from eggs every once is a while is always a good idea!

This breakfast hash egg free, and is a serious breakfast of champions! Move over cold cereal and skim milk, step aside oatmeal, and don’t even bother applying, breakfast pastries. This breakfast hash is loaded with everything you need for a healthy breakfast, and to start your day off with a bang.

 

Paleo Sweet Potato & Turkey Breakfast Hash

 

Turkey & sweet potato breakfast hash

This sweet potato & turkey breakfast hash is made with three different kinds of vegetables, and protein-packed ground turkey to start the day off right! No sugar bombs, no processed carbs, and no nutrient poor breakfasts here.

Along with sweet potato, the hash is also made with apple, which adds a bit of natural sweetness and really ties the flavors together. If you’re trying to transition away from sweeter breakfasts to more savory, nutrient dense dishes, this is an awesome stepping stone.

Plus, it’s easily made in one pan, which makes for easy cleanup and much less fuss. Yes, please! It’s great for batch cooking at the start of the week for easy breakfasts in a pinch, or make on a lazy weekend.

 

The Ingredients You’ll Need For This Paleo Turkey & Sweet Potato Breakfast Hash

 

Ground turkey

Turkey makes for a great breakfast protein. It’s really neutral, and filling! However, you can use other proteins like ground chicken or ground pork in this recipe.

Sweet potato

I used orange sweet potato, but you can use other varieties as well.

Apple

Apple adds just a bit of sweetness to the hash without being overwhelming. I used pink lady apples, but granny smith or gala would work here as well.

Brussels sprouts

They may be an acquired taste for some, but they’re super nutrient dense!

Kale

You can swap the kale for spinach if that’s more your scene.

Rosemary, sage, and salt

 

Turkey & Sweet Potato Breakfast Hash

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Sweet Potato & Turkey Breakfast Hash (Paleo, Whole30, AIP)


  • Author: Michelle
  • Prep Time: 5
  • Cook Time: 30
  • Total Time: 35
  • Yield: 4 servings 1x

Description

This sweet potato & turkey breakfast hash is a filling and delicious option for breakfast!


Scale

Ingredients

  • 1 tbsp coconut oil or avocado oil
  • 1 lb ground turkey
  • 1 medium sweet potato, diced
  • 1.5 cups brussels sprouts, halved
  • 1 pink lady apple, diced
  • 2 cups kale, chopped
  • 2 tsp rosemary
  • 2 tsp sage
  • 1 tsp sea salt

Instructions

  1. Using a large cast iron skillet, or a pan, cook the ground turkey on medium heat until cooked through, lightly seasoning with some of the seasonings (reserve the majority for later). Set aside, reserving some of the fat in the pan.
  2. Add in the coconut/avocado oil and saute the sweet potato for 5 minutes, before adding in the brussels sprouts. Saute for another 15 minutes until the veggies have softened and crisped to liking.
  3. Add in the diced apple and kale and saute for another 4-5 minutes or until slightly softened.
  4. Reincorporate the ground turkey, and add the remainder of the seasonings. Stir until fully combined, and season further to taste.
  5. Serve warm and enjoy!

Notes

  1. Exact cooking times of the vegetables vary depending on size.
  2. All nutrition information is an estimation and will vary.
  • Category: breakfast
  • Method: stove top
  • Cuisine: Global

Nutrition

  • Serving Size: 1 serving
  • Calories: 297
  • Sugar: 12.8g
  • Sodium: 678.7mg
  • Fat: 12.5g
  • Saturated Fat: 5.2g
  • Unsaturated Fat: 7.3g
  • Trans Fat: 0g
  • Carbohydrates: 24.1g
  • Fiber: 4.7g
  • Protein: 24.6g
  • Cholesterol: 78.2mg

Keywords: breakfast hash, breakfast

Turkey & Sweet Potato Breakfast Hash

Paleo Pancake Skewers (Vegan, Gluten Free)

These paleo pancake skewers are the perfect thing to serve at brunch! They’re gluten free, grain free, egg free and vegan.

Nothing says brunch quite like pancakes. Pancakes have been present at pretty much every holiday in my house growing up, and most Sunday mornings. There’s little you can do to make pancakes better than they already are… expect for make them into snackable little skewers!!

Of course, I love the nostalgia of sitting down to a nice personal stack of pancakes on my plate at breakfast. However, if you’re trying to serve a large group at brunch, pancakes can take up a lot of space and a ton of plates and flatware! It’s hard to really enjoy pancakes if you’re milling around and talking to party guests at a brunch. That’s why brunch items like pastries and bagels that are more grab and go are much more popular at brunches.

Making mini pancakes and placing them on toothpicks solves that problem of pancakes taking up too much room. They come with all of the pancake nostalgia you love, plus they’re way cuter than bagels!

My husband and I actually had a brunch wedding, and I wish we would have had these! But I think we can all agree that they’re perfection for mothers day brunch.

The Ingredients

Almond Flour

I tried tons of nut free options for these pancakes, but almond flour no doubt works the best.

Cassava flour

This flour makes the pancakes a bit more fluffy.

Almond Milk

Almond milk is thin enough to keep the pancake batter from getting too thick, which is what you want with good pancake batter. It will be thin, but not runny!

Almond Butter

This is the egg substitute in the pancakes that help bind them while also making them that much more rich and creamy.

Bananas, strawberries, and blueberries

These are the fruits that I used, but you can also use other berries like blackberries or raspberries.

Can You Make these Nut Free and AIP?

Unfortunately, not with this particular. I went through 5-6 different failed variations and nearly an entire bag of tigernut flour trying to make these AIP and it just wasn’t flying. This recipe is a take on my original paleo and egg free pancakes, just reimagined into a fun shape!

My main priority as a recipe developer is to give you amazing recipes that you won’t believe are grain free, and healing. I had a vision for what I wanted with pancakes and it just wasn’t working without almond flour and almond milk.

However, there are plenty of other AIP and nut free pancake recipes (like this) out there that I’m sure you can apply the same principle to! Plus, almond are the only AIP reintro in these pancakes. They’re still grain free and egg free.

And trust me… I’m determined to eventually make AIP pancakes work for me!

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Paleo Pancake Skewers (Vegan, Gluten Free)


  • Author: Michelle
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 10-12 skewers 1x
Scale

Ingredients

  • 1 cup almond flour
  • 1/2 cup cassava flour
  • 1 1/4 cup almond milk
  • 2 tbsp almond butter (melted, or creamy)
  • 2 tsp maple syrup
  • 1/8 tsp baking soda
  • Coconut oil to grease the pan
  • Sliced bananas, strawberries, and blueberries to assemble the skewers

Instructions

  1. Sift together the two flours and baking soda in a large mixing bowl
  2. Add in the almond butter and maple syrup, ensuring that the almond butter is creamy.
  3. Pour in the almond milk and stir well. The batter should be thinner but not overly runny.
  4. Using a large skillet (preferably cast iron or something that will not stick… this batter is very sticky) melt a tbsp of coconut oil on medium-low heat.
  5. Using a TBSP measure, scoop one table spoon of batter at a time into the skillet, frying only 3 pancakes at a time. Fry on low heat until the edges begin to cook, and carefully flip the pancakes to finish cooking. Remove the cooked pancakes and set aside.
  6. Repeat the process until batter is finished and add more coconut oil as needed.
  7. To assemble the skewers, layer one pancake, one piece of fruit, one pancake and finish with more fruit. You’ll have two-three pieces of fruit, and two pancakes per toothpick, and will have enough for 10-12 toothpicks. Top with extra maple syrup if desired and serve!

Mexican Breakfast Skillet (Paleo, Whole30, AIP, Egg Free)

Eggs are such a staple for breakfasts, and were probably one of the only real foods that I ate as a kid. Who doesn’t love scrambled eggs for breakfast or a hard boiled egg for a quick snack? They’re easy, convenient, and nutrient dense… but so many people (myself included) have egg sensitivities and allergies! The question arises “what are you supposed to eat for breakfast if you’re egg free?!”. Breakfast is one of the hardest meals if you’re egg free, on the autoimmune protocol or just egg free on a paleo or Whole30 type diet. So I’m adding to my egg free breakfast recipes with this Mexican Breakfast Skillet! It’s Paleo, AIP, Whole30, and the perfect egg free breakfast.

When I announced that I was doing a Whole30 (I’m on day 6 right now!!) during February/March, I was asked “why the heck do you need a Whole30 if you’re already Paleo and mostly AIP?”. Main answer… treats! There are tons of recipes for AIP treats (I have plenty of my own!) and I was really feeling like I needed a break. My second reason was to show you guys how you can do Whole30 mostly AIP! No eggs, no nuts, no nightshades, and no premade bars. So an egg free breakfast dish was one of my top priorities to share with you!

This Mexican Breakfast Skillet is such an amazing and balanced breakfast. It feature green veggies, a starchy veggie, healthy protein, and healthy fat, to keep you satiated throughout the day, and much less likely to experience blood sugar spikes and dips.

What You Need For This Mexican Breakfast Skillet

Ground beef

Grass fed ground beef was my protein of choice for this skillet, but you can also use something like turkey, chicken or even a compliant chorizo… I just think beef provides the best flavor here!

Sweet potato

The starchy veggie of choice in this skillet.

Kale, red onion, radish, and cilantro

These veggies add nutrient density, and tons of flavor to the dish.

Avocado

What would a taco skillet be without avocado??

Optional : Salsa, or fried eggs

As this dish is AIP, it’s nightshade free and egg free. However, if you can tolerate salsa and eggs, go for it!

Mexican Breakfast Skillet (Paleo, Whole30, AIP, Egg Free)

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Mexican Breakfast Skillet (Paleo, Whole30, AIP)


Scale

Ingredients

  • 1 lb ground beef
  • 2 medium sweet potatoes, diced
  • 1 medium red onion, finely diced
  • 2 stalks kale, destemmed and chopped
  • 2 tsp cumin (omit for AIP)
  • 2 tsp dried oregano
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp sea salt
  • 1/2 tsp black pepper (omit for AIP)
  • Juice of one lime
  • For garnish
  • 2 tbsp cilantro, chopped
  • 12 radishes, sliced
  • 1 medium avocado
  • Optional
  • Fresh salsa

Instructions

  1. Set the stove top to medium heat and prepare a large skillet
  2. Add the ground beef to the pan and lightly salt. Cook on medium heat until browned, and set aside, reserving most of the fat in the pan to cook the vegetables.
  3. Add the sweet potatoes and cook until softened and crisped (but not burnt), stirring frequently
  4. Next add in the red onion and cook until the onions are translucent
  5. Finally, add the kale and cook for 2-3 minutes or until wilted
  6. Add back in the beef, as well as the salt, pepper, cumin, oregano, onion powder, garlic, lime juice and stir for until well combined
  7. To serve, top with avocado, cilantro, and radish
  8. Eat as a breakfast skillet, or lunch leftovers!

This taco skillet is so perfect for serving as a nourishing breakfast and saving later for leftovers! Perfect for putting in a bowl for taco Tuesday lunch or dinner 🙂

I hope you like this tasty taco skillet! Be sure to tag me on Instagram or share a photo on Pinterest if you try it!

Mexican Breakfast Skillet (Paleo, Whole30, AIP, Egg Free)