#yes the recipe is just stick a slice of sweet potato in the toaster

[jonasmaurer]

25 kid-friendly breakfasts, lunches, and dinners

Sharing 25 meals that my kids will eat, no matter what. It’s always hard to find kid-friendly recipes and home runs, so I’m sharing the goods in this post! 

Raise your hand if you’re SO sick of cooking right now. I’ve been in a cooking funk for pretty much all of ‘Rona (and yes, I’ve complained about it here on the blog quite a bit. I’m sorry for being a big ol’ whiner.). I think with everything else on the list (distance learning, trying to keep P from injuring herself, trying to shuffle in my own work and workouts amidst the madness), cooking just doesn’t feel like this fun leisure activity I used to enjoy so much. It just feels like a means to an end, and the end consists of me cleaning everything up before starting the process all over again. Thankfully, the girls are awesome eaters and are adventurous, so even when I have one of those clean-out-the-fridge nights to see what happens, they’ll try pretty much everything.

Please keep in mind that I’m not an RD, but here are some of the tips for feeding kiddos that I’ve found helpful:

– Always serve at least one thing you know they love. This way, if they’re not a fan of the meal, there’s something else on their plate that they enjoy. I always try to serve each meal with at least one fruit and one veggie so they’re getting in enough nutrients during the day.

– Encourage a polite bite. They don’t have to eat anything they don’t want to eat or try, but we encourage them to take at least one polite bite. Sometimes that means they end up loving it and finding a new fave!

– Respect kiddos’ intuitive eating. They’re really excellent at listening to their bodies; eating when they’re hungry and stopping when they’re full. We don’t tell them they have to eat “x” amount of bites or clean their plates. If they don’t eat much and I know they’re going to be hungry later, I just pop their dinner in the fridge to heat up if they’re begging me for a bar at 9pm.

– Switch up the greens rotation. It can get so easy to fall into the broccoli, green beans, and zucchini sides for a green vegetable but the girls get sick of them. I try to switch it up by picking up different things (like artichokes, Brussels sprouts, stir fries), making chopped salads with our entree, or the Caesar salad kit from Costco. The girls go crazy for it.

For today’s post, I wanted to share some of my go-to recipes that are home runs for the whole family. I feel like these are hard to find, so when you find a good recipe your kids love, you definitely want to keep coming back to it. I’d love to hear any of your kids’ favorite meals, too, if you wouldn’t mind sharing in the comments below. We can all share some ideas and inspiration with each other during a kind of blah cooking time.

25 kid-friendly breakfasts, lunches, and dinners

Breakfast:

French toast with berries and sausage. The kids LOVE French toast. They could probably eat it for every meal and be totally happy. I crack two eggs into a bowl and add a splash of coconut milk creamer or almond milk, some vanilla, lots of cinnamon, and nutmeg. I dip each slice of Dave’s Killer Bread (or brioche if I’m feeling fancy) into the egg mixture and cook on the electric griddle. I add more cinnamon before flipping. The kids have gotten really used to having French toast or pancakes most days of the week since we’ve all been home, but for busy school mornings, I make extra servings over the weekend and freeze them to heat when we’re in a rush.

Chia pudding with banana and peanut butter. This is an awesome make-ahead breakfast. I just add a cup and a half of almond milk to a jar, along with 4 tablespoons of chia seeds, lots of cinnamon, and some maple syrup to sweeten. I stir and let it sit in the fridge overnight. In the morning, I put it into two bowls and top with sliced bananas, peanut butter, cinnamon, and honey.

Avocado toast with a scrambled egg. I make sourdough over the weekends and freeze it to enjoy during the week. In the morning, I pop the bread into the toaster and then top each slice with mashed avocado, sea salt, and lemon juice, and serve with a side of scrambled eggs.

Egg burritos. Another fave on-the-go breakfast. I just scramble 3 eggs on the stovetop and add a handful of shredded cheese to the eggs when they’re done cooking. I spread butter onto warm tortillas, top with eggs, and roll up. If we take them with us in the car, I wrap each burrito in a paper towel and then foil so it stays warm until we leave.

Pancakes (of course) with turkey bacon or scrambled eggs. This is our go-to pancake recipe! Like most things, I make a ton and freeze them.

Smoothies! The girls LOVE smoothies for a quick breakfast or afternoon snack. If I’m making them on the fly, I’ll add almond milk, frozen bananas, frozen fruit, spinach, chia, MCT oil, honey, and peanut butter. Otherwise, they really love the Daily Harvest smoothies (code FITNESSISTA gets you $25 off your first box!).

Lunch:

Bagel with cream cheese, sliced apples, and veggies with hummus.

Turkey sandwich with cheese on Dave’s Killer Bread with Primal Kitchen Ranch dressing and cheddar.

Omelette with cheddar and a side of leftover veggies from dinner the night before, and jelly toast

Pizza on an english muffin. Even better = Papa John’s pizza. Let’s be real here.

Grilled cheese with sliced apples, and veggies with ranch or hummus.

Tuna salad with Simple Mills crackers and sliced avocado. This is my go-to tuna salad recipe.

Nachos!! Chips, top with cheese, melt in the microwave. Add black beans, salsa, guacamole, and boom. Lunch is served.

Dinners:

Egg roll in a bowl

Sushi roll bowl. This is one of our family’s very favorite easy dinners! SO satisfying and quick.

Ina Garten’s lasagna. This one is a bit more labor-intensive but a huge hit. It really is the best lasagna.

Super cheesy chicken enchiladas (I serve these with beans and rice).

Chicken and broccoli casserole with a side salad. <— I mentioned above that the girls LOVE Caesar salads so I’ve been buying the salad kits at Costco. Bonus: it takes 5 minutes to put together.

Steak, roasted asparagus and baked potatoes. The Pilot makes awesome steak on the grill and we all go crazy for it. (I have red meat once every couple of months or so.)

Turkey meatloaf with sweet potato fries and a salad.

Turkey chili with cornbread. I top the chili with cheese, avocado, and lime juice.

Chicken tortilla soup with avocado, lime juice, and sour cream.

This chicken and veggie soup with a piece of sourdough.

Any type of stir fry. I recently got one from Trader Joe’s that had tons of veggies and chickpeas, and sautéed it on the stove with red onion, salt and pepper. I added shrimp to the mixture to cook, and poured some Primal Kitchen teriyaki sauce on top. Everything was served on top of rice (cooked in the Instant Pot). It was awesome!

Easy pasta dish. While Banza pasta boils, I’ll take chicken sausage and sauté it on the stove with garlic, spinach, and add sun-dried tomatoes. When it’s done, I’ll add Banza pasta, some butter, and parmesan. It’s SO easy (like 15 minutes!) and the girls go crazy for it.

Some of their favorite snacks:

Perfect Bars (or any bars really).

Jerky. They especially love these maple jerky sticks.

Any fruit. I try to switch it up each week! We always have bananas, berries, apples, and usually grapes on hand, but I try to get at least one or two different things each week, like cantaloupe, watermelon, pomegranate arils, persimmon, pears, peaches, whatever the market has that looks good.

Applesauce pouches. I get the giant box of organic pouches from Costco.

Hard-boiled eggs.

Energy balls. You can play around with flavor variations depending on what you have in the pantry.

The infamous snack plate. This is a beloved afternoon snack and is like a kids’ version of a charcuterie board. I’l just add a bunch of snacks to one large plate and they’ll share while they play outside or watch a show. It usually has chopped bars, sliced fruit, berries, cheese, jerky, pretzels, trail mix, pickles, whatever I have on hand.

So there ya go! Some of the girls’ very favorite meals. I’d love to hear your family favorites and take all the inspiration I can get! Please share your faves in the comments below.

xo

Gina

My go-to healthy breakfasts, lunches, and dinners are here.

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7 Meal-Prep Tricks the Fitness Gurus at Tone It Up Swear By

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7 Meal-Prep Tricks the Fitness Gurus at Tone It Up Swear By

When Sunday rolls around, the thought of getting to the grocery store so you can start meal-prepping for the week sounds about as fun as going for a four-mile run the morning after a late night out with friends. You have visions of Sunday being spent on the couch but you know you should really get your butt up and meal-prep because once you do it, it feels good. It’s the same feeling you get after squeezing in a 30-minute workout you were completely dreading only to feel like Sasha Fierce once it’s all said and done.

If you’re like us and need a little motivation to meal-prep from time to time, our friends Katrina and Karena from Tone It Up know a thing or two about getting us moving… and not just in the gym but in the kitchen. They’re known for fitness routines that kick our butts in the best way possible, but they are firm believers that prepping meals and snacks in advance is one of the most important aspects of sticking to the Tone It Up lifestyle.

When you’re prepared to fuel your body right, the TIU ladies say you’ll be able to breeze through even the craziest days with a natural high and positive vibes. Here are the meal-prep tips they swear by to help them stick to the TIU plan week after week.

1. Even just a little bit of planning will help you in a major way.

Planning things in advance helps free up time and energy to kick some major booty in other areas of your life. Also, meal-prepping is good for your body and your budget because having tasty noshes on hand lessens the temptation to grab pricier (and less-healthy) options.

2. Healthy muffins are meal-prepping game-changers.

Photo: Tone It Up

From oat muffins to mini frittatas, a muffin pan is one of the best meal-prep tools you can have in your kitchen. Since grab-and-go options for busy mornings are a must, making a big batch of muffins once a week is one of our favorite tips.

Keep them covered in the refrigerator for up to four days (TBH, you can probably stretch most of them to day five or just throw half of the muffins in the freezer until you’re ready to eat). Need some muffin inspo? Some of our favorite muffin recipes are snickerdoodle muffins and chocolate berry muffins.

3. Wash and chop… immediately.

The minute you come home from the grocery store or farmers’ market, we know you just want to unload your food and take a little break. But we’re telling ya, it’s best to prep your veggies right away to have them ready to nosh on. Chop carrots, celery, mushrooms, zucchini… these are great snacks to have on hand and easy additions to salads, stir-fries, or even breakfast egg muffins.

Have salad greens ready too. If you buy them by the bunch, make sure to wash and keep them wrapped in a dry paper towel in your crisper so they last. If they start to wilt, just add them to a glass of water (like you do with flowers—stems in the water) and put them in the fridge to see them come back to life.

4. Don’t be afraid of pancakes.

You probably think you can only have pancakes on special occasions because you’re picturing what you get at the diner. But thanks to tons of healthy pancake recipes ranging from Paleo-friendly to vegan, and let’s not forget about our favorite Perfect Fit pancakes, you can add the brunch staple to your meal-prep lineup. Because guess what? You can prep pancakes ahead of time AND they will last you all week.

Make a big batch and keep them covered in a glass container in the fridge for up to four days. Make them a little bit smaller than usual so you can simply pop ’em in the toaster oven in the morning when you’re ready to eat. You can also spread a little almond butter on top for even more protein and healthy fats. For a similar flavor that’s better for your on-the-go lifestyle, we also like baking muffins from the Perfect Fit pancake recipe: Just triple the recipe, throw some extra blueberries, a little bit of coconut oil, and bake at 350 degrees until done.

5. Keep it simple with protein and veggies.

There are a ton of delicious meal-prep recipes out there, but you really don’t need to get fancy. Baked chicken or your favorite lean protein along with a mix of veggies are easy (and tasty) staples to have on hand throughout the week.

Just place chicken and an assortment of veggies (think sweet potatoes, bell peppers, onions, etc.) in a large baking dish, add your favorite spices (yes, sea salt and pepper are just fine!), plenty of garlic, and a little oil. Bake everything at 350 degrees for 20-30 minutes or until cooked completely. If you’re wanting a little more to go with your high-protein dinner, make a large batch of quinoa while the chicken and veggies bake.

6. Get the right gear.

Photo: Tone It Up

You don’t want to be stuck rummaging through the pantry trying to find the matching top to your food storage container. Be ready ahead of time by having various sized meal-prep containers for storing your pre-prepped food so you can store everything in the fridge or freezer with ease.

We recommend glass over plastic and of course, mason jars are easy for salads. For an easy workday lunch, layer salad ingredients for the week in a few mason jars. Just be sure to keep the dressing separate to guarantee it lasts longer.

7. Sip like you’re at the spa.

This isn’t your typical meal-prep tip (who needs to prep water?!). But when you keep a large pitcher of water infused with berries, mint, and lemon slices in the fridge, you are far more likely to enjoy a chilled glass of that than reach for a sugary option (insert post-workday drink of choice here). It’s also a good motivator to help you stay hydrated all week.

[reddirtramblings]

Although I mostly write about gardening, I am also gluten-free, and lately, I’ve received a lot of requests to write about my favorite gluten-free products. The week before Thanksgiving seems like a good time. If you’re looking for traditional gluten-free Thanksgiving recipes, I have you covered with my mother’s cornbread dressing–I now use butter instead of buttery sticks, but both work well–Waldorf apple salad and gluten-free cherry pie. Just use canned cherries instead of fresh.

Fresh cherry pie. In fall, I make cherry pie with canned cherries.

Favorite gluten-free flour mixes:

First, about flour mixes, they are mixes because straight rice flour–often used in mixes–is gritty and flat and doesn’t make decent baked goods. I’ve watched flour mixes improve greatly over the last ten years. Usually, gluten-free flour mixes contain either brown or white rice flour, tapioca starch, potato starch, sometimes dried milk and, maybe, some type of binder like xanthan gum. Xanthan gum is derived from corn though so, in recent years, more companies are removing binders from gluten-free items. Another common binder is guar gum.

You can often substitute a good gluten-free flour mix for wheat flour. No, it will not taste exactly the same, but in many baked goods other than yeast bread, gluten-free flour mixes below work very well. You can make Thanksgiving gravy with them and create quick breads, pastry, and cakes.

Cup4Cup gluten-free flour. They also have a wholesome recipe flour blend I’m trying this year. It has flaxseed and rice bran in it.

Cup4Cup Gluten-Free Flour is probably my favorite flour mix although there are many other honorable mentions. You can buy it online, or you can find it in Oklahoma at Sprouts and at Williams Sonoma. Williams Sonoma has several baking mixes with Cup4Cup as their base too. I recently tried the Meyer Lemon Bread mix. It was delicious. I added poppy seeds because I like the crunch. With whipped cream, it would make an excellent dessert at Thanksgiving. So would these lemon squares I’ve made many times.

The Cup4Cup website has some great recipes. Developed by the chefs at the French Laundry restaurant, Cup4Cup flour mix is composed of “cornstarch, white rice flour, brown rice flour, milk powder, tapioca flour, potato starch and xanthan gum.” It does contain milk products. Some gluten-free people can’t handle milk products. I couldn’t for many years, but as my stomach and intestinal tract healed, I am now able to eat them. I am so grateful for this.

King Arthur gluten-free flour.

King Arthur Flour Multipurpose Flour, Gluten Free.King Arthur Baking Company created this flour mix, and it’s up to their high standards. This is the all-purpose gluten-free flour, but they also have a cup for cup version and other baking mixes. The ingredients are “white rice and whole-grain (brown) rice flours, tapioca starch, and potato starch.” I found this information on King Arthur’s website which has great recipes, both GF and regular. Note that potato starch lightens baked goods so it’s a great addition if you can handle nightshades. Some people can, and others cannot.

Bob’s Red Mill 1 to 1 gluten-free baking flour.

Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. I love Bob’s Red Mill 1-to-1 gluten-free baking flour. I don’t like their regular GF flour. It has pea protein and makes my stomach hurt. It also gives baked goods a “unique” taste. This flour doesn’t have the pea protein and works great in most recipes. The ingredients are “sweet white rice flour, whole grain brown rice flour, potato starch, whole grain sweet white sorghum flour, tapioca flour, xanthan gum.” What makes this mixture interesting is the addition of sweet white rice flour and xanthan gum. I mentioned binders above, and the sweet white rice flour is a nice addition. It adds softness to cakes and other baked goods. In gluten-free baking books, you will often see it added to cakes. It’s not completely necessary, but bakes in a better texture.

Favorite Gluten-Free Breads

The first thing you find out when you become gluten-free is that good bread, like a good man, is hard to find.

From 2007 to 2014, I bought every gluten-free cookbook out there and attempted to make bread that would replace or rival wheat bread. Here’s the truth as I see it. You can make really good gluten-free bread, or buy it, but you have to quit thinking it’s going to taste like wheat bread. Although you can make bread that has a wheat-like nuttiness, I have never been able to make something with the same texture, the same bite.

Cinnamon raisin pecan bread made with teff flour and other good things

Gluten and Dairy Free, Healthy Zucchini Bread

I even made the Flying Apron Baker’s labor-intensive bread shown in the first two photos above. It was pretty good, but I’ve since made better.  Quick breads and muffins are the easiest things to make, and if you haven’t tried my retooling of Marion Cunningham’s nutmeg muffins,  you really should. They are amazing on a cold morning with a cup of tea or coffee.

Gluten-free version of Marion Cunningham’s nutmeg muffins.

Bread straight out of the oven is one of the best things in life. After you turn 50 though, it will also put a rubber tire around your waistline. Maybe I’ll do a post one day on what they don’t tell you about growing older. Ha! So, I’ve stopped making bread most of the time. Occasionally, I’ll pull out my recipes for a special occasion like St. Patrick’s Day and make soda bread, but Bill and I don’t really need the extra carbs.

In the meantime, I buy great sliced bread for the times when I want a sandwich, and I want one about once every two weeks. I keep my bread double wrapped in the freezer to keep it fresh. The secret to good gluten-free bread eating is to always toast the bread. I have a Breville BOV800XL Smart Oven 1800-Watt Convection Toaster Oven with Element IQ, Silver. Yes, it was pricey, but I have to toast all of my gluten-free items separate from my family’s stuff, and I love the convection feature. I use it for everything from gluten-free chicken nuggets to pizza, and, obviously, toast. It’s the best purchase I’ve ever made. We still have a regular toaster for the kids’ breakfast toast.

Canyon Bakehouse Mountain White bread.

My hands-down, favorite gluten-free bread is Canyon Bakehouse bread. If I’m ordering online, I get the Canyon Bakehouse Variety Pack Gluten Free Mountain White Bread , Cinnamon Raisin Bread, Deli Rye Bread and San Juan 7-grain Bread. I like all of the flavors, but the white bread is my favorite for sandwiches. I buy it at Target, Sprouts and sometimes, Whole Foods.

Canyon Bakehouse Heritage Wholegrain gluten-free bread.

They’ve also come out with a heritage bread with seeds and nuts. It makes a wonderful grilled cheese sandwich which I like served with Amy’s Creamy Tomato Soup.

Udi’s gluten-free classic French dinner rolls.

For dinner rolls, I like these classic French dinner rolls by Udi’s.  Sure, you can make your own rolls, but Thanksgiving has enough work in it already. These rolls are delicious.

Gluten-free turkey

Gone are the days trying to find a turkey not basted in wheat. You have a lot of options now. Most fresh turkeys say gluten-free on the package, and many of the larger turkey brands offer gluten-free turkeys. Just read packages carefully and be sure to remove the gravy packet. I’m not making the turkey this year, but I’m pretty sure I’m fine there too.

If your family loves ham instead, check the packaging there too. Usually, whole or half hams without additives and fillers are fine.

Best gluten-free pizza

I know this post is basically about Thanksgiving, but you need something else to eat when the leftovers run out. I love pizza. If I’m going to eat carbs, it’s going to be pizza. My favorite pizza is made at local restaurants, including one national chain, B.J’s Restaurant and Brewhouse. Their gluten-free pizza is delicious. However, my favorite gluten-free pizza comes from a local chain, Hideaway Pizza. They rewrote the book on gluten-free crusts, and they are really good at telling you which toppings are gluten free and which are not. Pepperoni Grill also has excellent Italian-style, gluten-free pizza. They also get food allergies and sensitivities and are a wonderful option for eating out.

As for frozen pizzas, the big three of gluten-free, Udi, Glutino and Amy’s are all just o.k. My personal favorite is BOLD Organics. The crust is delicious, and the toppings are great. It’s also dairy-free. Here’s the story behind this young company’s pizza. I also like Against the Grain’s pizza. It’s very good. One day, I’m looking forward to trying Conte’s gluten-free pizza. It’s not available in Oklahoma yet.

Vegan Pumpkin Pie I made one year. It’s pretty easy with almond milk and without eggs.

Pies

If you’re making one-crust pies, I have good news. Sprouts Farmers Market has frozen gluten-free pie crusts that are pretty darn good. Whole Foods also has these. I’m planning on baking an apple pie this year with two crusts so I’ll be making my pie crust. I used to use a different brand of pie crust mix, but I now love Bob’s Red Mill Gluten Free Pie Crust Mix, 16 Ounce.

Bob’s Red Mill gluten-free pie crust mix.

I do make a couple of changes. I add one egg as a binder and one tablespoon of apple cider vinegar. The apple cider vinegar seems to help with crunch. I also brush my upper crust with a little milk and sprinkle sugar on top. I find milk works better than butter for this purpose. I use my food processor to bring all the ingredients together and then refrigerate the crust. I also use two sheets of wax paper to roll out my crust, or the Glad Press ‘n Seal wrap. I put the sticky side down on the counter. It takes some practice, but I think gluten-free crust is easier to make than wheat crust.

I hope this post is helpful for those of you facing our national wheat-filled holiday. Happy Thanksgiving everyone, and safe eating my gluten-free friends.

Note: I was not given any compensation for any of my thoughts on gluten-free products or foods. I doubt they even now I occasionally write about gluten-free eating. However, this post does contain a few Amazon affiliate links which help pay for the cost of maintaining the blog. Thanks!

  Thinking about Thanksgiving? My favorite gluten-free products Although I mostly write about gardening, I am also gluten-free, and lately, I've received a lot of requests to write about my favorite gluten-free products.

[vommy]

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11 Paleo Recipes That Make Breakfast-for-Dinner a Regular Thing

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11 Paleo Recipes That Make Breakfast-for-Dinner a Regular Thing

Sometimes you just want to eat what you want to eat, when you want to eat it. And sometimes, a recipe is so good, it should be eaten at all times of day. These Paleo recipes may technically fall under the breakfast umbrella, but they’re so delicious, they certainly shouldn’t be limited to morning meals. Here’s to freeing recipes from labels and enjoying them when you want to.

1. Bacon and Kale Sweet Potato Toast

If you’re one of those people who likes to sneak bacon into every meal (we know we are), then you’re going to love this toast recipe. Transform sweet potato into toast (yep, that’s a thing) by slicing it and dropping it into a toaster, then top it with kale cooked in bacon grease and spiced with garlic powder and sea salt. Less than five ingredients, super easy (and fast!) to make, and incredibly tasty—this is a dinner we can get behind.

2. Avocado and Egg Halves With Bacon Dust

In partnership with Applegate

Is bacon dust the pixie dust of the culinary world? It must be because we’ve never tasted anything so freaking good. Bacon dust may sound fancy, but making it is as simple as putting cooked Applegate Naturals® No Sugar Bacon slices (they’re Paleo and Whole30 friendly!) into a food processor. And don’t worry about baking the eggs in the avocados. This recipe keeps things easy: You simply place hard-boiled egg halves in the little nest that’s created when you remove the avocado pit. Pro tip: Make extra bacon dust—you’ll want to put it on everything.

3. Mexican Shakshuka

Eggs are a great way to add protein to a dish—especially if you’re looking for a meat-free meal. While Paleo eaters are no strangers to meat-heavy dishes, it is nice to take a break now and again. Shakshuka is like a hearty tomato soup with runny eggs dropped into it. Spiced with taco seasoning and enriched with avocado oil, this savory dish is great on its own or with a side of cauliflower rice. You also can’t go wrong with adding chicken sausage.

4. Sweet Potato Crust Quiche

Quiche is one of those versatile dishes that can be enjoyed at any meal. Though most notorious as a go-to for wowing breakfast and brunch guests, it’s the perfect dinner to make for one (or two) and enjoy as leftovers. We love the sweet potato crust, which serves as a delicious, Paleo-friendly stand-in for the butter- and flour-filled classic. Sticking to the basics (as in spinach) is A-OK, but this recipe is also great with artichoke hearts, sautéed onions, or mushrooms. To keep the dish Paleo, skip the cheese topping and opt for fresh herbs like basil.

5. Homemade Chicken Sausage With Spinach and Onions

Sausage is just another term for meatball, right? Because technically speaking, they are both balls of meat. Regardless, sausage is an awesome protein to serve alongside eggs or on top of a heaping pile of zoodles. This recipe even sneaks in greens with some spinach, which gives the balls of meat (see… meatballs) a richer, heartier flavor. Make extra, because these bad boys freeze well and are a great quick snack or protein boost at dinner—no matter the dish.

6. Breakfast Bake With Sausage, Eggs, Spinach, and Mushrooms

Egg bakes are one of the most underrated and underutilized dinners of all time. Most call for simply throwing a bunch of delicious ingredients into a pan and baking—a.k.a. a dream come true for people who don’t have time to cook. And what better way to load up on veggies than eating them in a giant cloud of eggs? Mix and match your veggies and proteins however you please and play with add-ins like horseradish and red pepper flakes to create your own version of dinner heaven.

7. Paleo Sweet Potato Hash Breakfast Bowl

Eggs aren’t the only option for breakfast-inspired Paleo dinners. Take this sweet potato bowl that’s filled with apple, Brussels sprouts, bacon, onion, and garlic. Egg free and crazy tasty, it’s one of those meals, that, yes, makes sense for any time of day. (Are you sensing a theme here?) Add grilled chicken for extra protein and throw in some broccoli if you’re craving more greens. We’re big fans of dousing all meals in hot sauce, but this one is particularly fitting for a generous pour of sauce (just make sure it’s sugar free—sorry, Sriracha!).

8. 6-Ingredient Cauliflower Hash Browns

You say hash browns; we say Paleo burger bun that’s a delicious base for a poached or fried egg—like a Paleo Benedict but for dinner, of course. Since cauliflower is such a neutral flavor, you can go wild with toppings. We personally love eating these with a turkey burger patty, grilled onions, lox, and soft-boiled eggs, or roasted tomato and basil for something light and easy.

9. 5-Minute Breakfast Salad

Salads can get boring—especially when you’re using limited ingredients. Though Paleo eaters have a wide variety of proteins and veggies to choose from, your salad game can feel stale at times. For something different and super easy, try this five-minute salad. Made with hard-boiled eggs, lox, cucumber, and fresh dill, it’s the perfect dinner to fill you up without weighing you down, which many meat-heavy dishes can do. Top with a fresh squeeze of lemon and Everything Bagel spice, or opt for a Paleo-friendly ranch.

10. Savory Zucchini Pancakes With Bacon and Chives

Paleo pancakes are commonly made with banana and served first thing in the a.m., but we’ve got news for you: Savory is the new sweet. As delightful as it is to wake up to fluffy flapjacks, it’s equally as nice to wind down with them in the evening. A fun twist on eggs and bacon, these zucchini pancakes taste great on their own or topped with sliced avocado. Another favorite add-in: shredded sweet potato.

11. Sweet Potato Breakfast Pizza

Breakfast pizza, lunch pizza, dinner pizza… let’s just call it what it is: pizza. Because when it comes to the ‘za, it really doesn’t matter what time it is. And just because it has an egg on it doesn’t necessarily make it breakfast. Top the oh-so-sweet (potato) homemade crust with store-bought marinara, a handful of spinach, sliced tomato, and any other fixings you please (we love red onion and olives), pop it in the oven, and enjoy. Who needs cheese?