Growing up, breakfast was always my favorite meal of the day. Scrambled eggs with ham and cheddar? Yes. French toast drenched in maple syrup? More, please. Crispy waffles, fluffy pancakes, bagels smothered in cream cheese, cinnamon rolls, spicy sausage, a quick bowl of cereal? Honestly, it didn’t have to be breakfast. I’d reach for those things any time of day! And while I sometimes miss the flavors and convenience of some of those foods, I’ve been having a blast coming up with Paleo-friendly breakfasts to reach for over the years. (Five now since I did the autoimmune protocol! Wow!) And while my everyday breakfast more often than not consists of a quick smoothie and some leftover sausage, this Breakfast Pizza is kind of an amazing thing to whip out for weekend brunch. For only having four ingredients (plus the crust), it packs a huge variety of flavors, and takes relatively little effort to prepare! Especially if you happen to have leftover sausage and hashbrowns to use!
Simplify Your Meal Prep with Batch Cooking
No matter what diet you follow, prepping three solid meals a day can seem like an overwhelming amount of work. Enough work to maybe not even bother trying. That’s where AIP Batch Cook comes in. With these video tutorials from Nutritional Therapy Practitioner and author of The Autoimmune Paleo Cookbook Mickey Trescott, you’ll learn how to budget your time in the kitchen to get a whole week’s worth of meals in just a couple of hours. If you’re new to the autoimmune protocol or struggling to stick with it, this is the place to start–but batch cooking is a skill you can use regardless of how you eat! It’s an incredible value for techniques that will revolutionize your food-related time management.