Fall just started and I’ve already found a new Sunday Brunch favorite to “indulge” in during the next few months! This Autumn Harvest Breakfast Casserole is literally the definition of “Breakfast Cake”! Just like cake, it’s sweet & fluffy, tastes sinfully decadent, yet it’s 2 main ingredients are just a Sweet Potato and an Apple! Funny enough, this recipe came together after having a few leftover ingredients on hand, which I’ve noticed are ALWAYS the dishes that taste the most like magic🤤

This would make a great addition to your normal Bacon & Eggs breakfast routine, or you could totally up the serving size to 1/2 a pan and enjoy it on its own! It’s also Dairy, Soy, Refined Sugar & Gluten Free as well as Paleo & Whole30 friendly!

I know I said yesterday was going to be my last Paleo post for a month but...I lied🤷🏼‍♀️ I had a craving for Chicken & Waffles that had to be cured before Maple Syrup & Breakfast Baked Goods are gone for 30 days! The Chicken Tender recipe is actually Whole30 compliant, so feel free to use that if you’re taking part in the #SeptemberWhole30! They’ve got a bit of a kick to them and go perfectly with the sweet Maple Syrup. The whole meal took less than 25 minutes to put together, so it’s perfect for when you’re looking for some clean comfort food and don’t feed like spending a lot of time in the kitchen!

I can’t believe it’s Day 29 of the Whole30 already! One of my favorite new snacks I discovered while on this round of Whole30 was Chia Pudding! I was a little skeptical at first simply because I didn’t know what to expect, but it’s very similar in taste and texture to tapioca pudding, which I love! It also ends up feeling like a DIY Sundae Bar after you get through topping it with all your favorite toppings! In addition to all the heath benefits of Chia Seeds, this recipe is also Whole30 Friendly, Vegan, Gluten Free, & Free of any Added Sugar!

You can prep them up to a week in advance and have them ready to go for a quick breakfast, or keep them in a cooler for a beach day! Chia seeds can be found at just about any grocery store and are SUPER CHEAP on Amazon, so give them a try and let me know what you think!

I cooked my very 1st plantain just 3 weeks ago and I immediately wondered where they hell these have been my whole life because I am now OBSESSED! Since then, I’ve used them for Dinner, Dessert, Chia Bowls, Smoothies...and now Breakfast! Being that plantains are super versatile and depending on their ripeness, can be used in both savory and sweet dishes, I decided to turn them into tostones and use them as buns for breakfast sliders! They’d honestly be a great bun for any type of slider, so feel free to try them with burgers, buffalo chicken, or whatever you’d like! I know I sound like a plantain connoisseur right now, but I promise you less than a month ago I was Google-ing how to peel one. These really snuck into my diet out of nowhere and I’m so happy they did! Check out the recipe below!

So I eat a lot in the morning, like A LOT, a lot! In addition to Eggs with Bacon or Sausage AND a Collagen Peptide Fruit Smoothie, I also chow down on 1-2 of these Paleo Pumpkin Energy Bars! They’re Whole30 Friendly, great on the go, and are completely guilt free, coming in at only 137 Calories per bar! These have become a staple in my diet and have been consistently in the fridge at all times for the past 3 weeks! They make a great beach snack, and if you top them with almond butter they make a great dessert as well!