Ingredients

• 1 cup Almond butter (see tip)
• 1 cup Sunflower seeds
• 1 cup Raisins or sultanas or dried cranberries
• 1 cup Walnuts or pecans
• 1 cup Coconut
• 2 heaped tablespoons Honey

Tip: Almond butter can be quite expensive to buy. You can turn a couple of tablespoons of almond butter into a cup by food processing a cup of almonds with the almond butter. Process on high until a butter consistency is achieved.

Add more or less honey to vary sweetness.

Instructions

1. Preheat oven to 180°C.
2. Heat the almond butter and honey together in a pan until melted and well mixed.
3. In a large mixing bowl combine the dried fruit, coconut, sunflower seeds and nuts.
4. Pour the almond butter and honey into the bowl and mix well with dry ingredients.
5. Pour into a buttered 9×13 inch casserole dish or baking tin.
6. Bake for 20-30 minutes until cooked through.
7. Allow to cool and then cut into squares.

Excellent healthy desert

Baked Apples were a favourite of mine as a child. However, these sugar laden delectables are not as healthy a desert as they might seem.

I decided to create a sugar free version, using honey and dried fruit to replace the sweetness. I’ve put no amounts so that you can change them as you see fit depending on your personal preferences.

Ingedients

• Apples (red are my favourite)
• Honey
• Butter
• Raisins
• Dates
• Walnuts/Pecans
• Cinnamon

Instructions

1. Preheat oven to 180° C.
2. Add equal parts of honey and butter (3 Tbsp each should be enough for 4 apples) in a saucepan and melt over low heat.
3. Take the saucepan off the heat and mix in the raisins, chopped dates, nuts and cinnamon.
4. Peel and core the apples. Make sure you make a large enough hole for the stuffing.
5. Place apples in a baking pan and pack full of saucepan mixture.
6. Bake for around 45 minutes or until apples are soft.
7. Allow 20 minutes for apples to cool before serving with heavy cream or eat the next day for breakfast with full fat Greek yogurt

More photos

Ingredients

• Bacon
• Eggs
• Optional:
  • Cheese
  • Broccoli
  • Potato
  • Zucchini
  • Tomato
  • Sausage
  • Your favourite food here

How to cook it

1. Pop a non stick fry pan on the stovetop on high
2. Throw on the bacon and any veggies that you want to brown up first.
3. Once one side is browned, flip veggies and bacon
4. Crack an egg and drop it on top. Repeat with as many eggs as you like. Try to fill in the gaps between veggies and bacon.
5. Optional: Add cheese on top
   

   4 egg, bacon, tomato and sausage mess. MMmmm

6. DO NOT STIR
7. Let the mixture sit on high for a minute, then add the fry pan lid and turn down to low.
8. Leave until egg is cooked. This part may vary in time depending on your type of stove and how well you like you eggs. I like to leave it for 3 or 4 minutes, then turn the heat off and leave it for another couple minutes.
9. Add freshly cracked pepper
10. Eat.

If you enjoyed this recipe get more by signing up for my monthly newsletter or adding my RSS feed to your favourite reader or alternatively you can get updates sent right to your inbox.

Think about it, what do most people eat for breakfast? Cereals, toast, porridge or maybe even a croissant or a danish on the way to work. It’s quick and easy and the taste is easy on the palate first thing in the morning.

The first week of trying a Primal breakfast I made the nut butter bars from the Primal Cookbook. Mine came out quite crumbly so I simply added some yogurt and berries and I had a very filling breakfast. This week I wanted a change so that I wouldn’t get sick of eating the same thing.

I decided to fall back on the awesome breakfast smoothie. Here’s what I’ve been drinking, mostly to use up all of our bananas and blueberries. Sorry about the rubbish pictures, it was quite early when I made this in the morning.

BlueBan Breakfast Boost

Tastes better than it looks :)

Ingredients

These amounts are just estimates. I tend to just guestimate.

• 1 large banana
• 1/4 cup blueberries
• 1/4 organic yogurt
• 1/4 cup almond meal
• 1 scoop vanilla or unflavoured WPC
• Add water to desired consistancy

Instructions

1. Pop it all into the blender.
2. Blend it.
3. Yum yum.

If you enjoyed this recipe please sign up for my monthly newsletter or add my RSS feed to your favourite reader or alternatively you can get updates sent right to your inbox.

You don’t need much to make it, just raid the fridge of what ever is left over.

Add the spinach and cheese

Ingredients

• Left over roast vegetables (potatoes, sweet potatoes, carrots etc)
• 3 whole eggs
• Spinach leaves
• Cheese

Directions

1. Grab a good quality non stick fry pan
2. Toss a small amount of roast veggies in the pan and heat. You want a small enough amount that the egg will be able to run in between the veggies.
3. Break 3 eggs into a bowl and whisk
4. Turn over the veggies in the pan
5. Pour the eggs into to the pan and wait for the omelette to nearly fully cook
6. Add some sliced cheese and the spinach leaves
7. Fold the omelette in half and wait for it to finish cooking
8. Put it in your mouth and chew

Kyle's Potato And Spinach Omelette

If you enjoyed this recipe or found it useful sign up for more free great articles on the RSS feed or daily email updater.

Ingredients

• 1/2 cup of oats
• 1/2 cup of yogurt (any berry flavour or plain)
• Several almonds
• 1/2 cup mixed berries

Directions:

Grab a cereal bowl out of the cupboard and dump all the ingredients in. Stir around with a spoon until all oats are covered in yogurt. Then pop the bowl in the fridge overnight.

In the morning eat as is or add some milk for a little more moisture or protein powder for a morning protein boost. Play around with the quantities to find a mixture you love. The other bonus with this (other than it tasting awesome) is that there is no preparation required in the morning at all. Simply grab out of the fridge and eat.

Servings: 1

Feel free to make a large serving for 3 or 4 days worth, make sure you keep it in a covered container if you are going down this path.

Before going into the fridge

Served with walnuts and banana