This Nourishing Breakfast Bowl is not only Paleo-approved, but also AIP-friendly and easily customizable. Unsurprisingly, it’s loaded with nourishing ingredients that satisfy your taste buds and tummy!
What is a Nourishing Breakfast Bowl?
In my opinion, a nourishing breakfast bowl contains a variety of nutrient-dense, colorful, seasonal ingredients. A Nourishing Breakfast Bowl is not limited to the ingredients in this recipe. You can easily make it your own by using your favorite fruits, vegetables, and other ingredients. To make your bowl as nourishing as possible, I recommend opting for locally-grown, in-season ingredients. You can customize your bowl based on your dietary preferences and needs. I recommend avoiding any foods you’re sensitive or intolerant to- at least until you’ve completed the necessary gut-healing protocol and can optimally digest those foods!
If you suspect you have any unknown food sensitivities or intolerances, I’d love to talk to you about it. Contact me, here!
What You Need to Make a Nourishing Breakfast Bowl
Potatoes or Squash
Potatoes and squashes are starchy vegetables that provides us with loads of fiber and prebiotics, which are essential for a healthy gut. Take your pick from red potatoes, sweet potatoes, butternut squash, kabocha squash, and others that are in season.
Radishes are known for their detoxification properties. They help cleanse the blood and filter toxins out of the body. They are low in calories, yet high in water and nutrient content. For these reasons and more, they’re an important part of a Nourishing Breakfast Bowl!
Arugula, technically part of the lettuce family, is potent in function and flavor. It’s slightly spicy and loaded with antioxidants, vitamins, and minerals. The nutrients in arugula have been shown to reduce overall inflammation in the body, promote healing, and support digestion.
As a variety of the cannabis plant, hemp is making a name for itself this year. However, it does not actually contain any cannabinoids- meaning, it doesn’t have any psychological affects, like CBD. Better yet, it does contain high amounts of omega-3 and omega-6 fatty acids, which are known for reducing inflammation, boosting heart health, and balancing hormones.
High Quality Meat
It’s no surprise that I am a huge fan of meat. Well, high quality, well-sourced meat, like 100% grass-red or pasture-raised. The micro and macronutrients in meat are undeniably necessary and beneficial, including all 9 essential amino acids, B vitamins, iron, omega 3 and 6, and so much more. Alternatively, you can use pasture-raised eggs!
As I mentioned above, you can easily customize your own Nourishing Breakfast Bowl. I recommend avoiding any foods that you are sensitive or intolerant to. Here are some ideas to get you started:
Starchy Vegetables: any potatoes or in-season squashes
Digestion-Boosting Vegetables: beets, radishes, turnips, fennel, Jerusalem artichoke
Leafy Greens: kale, spinach, chard, arugula
Antioxidant-Rich Fruits: berries, apples, mulberries, grapefruit
Fatty Acids: sprouted nuts or seeds, avocado, melted ghee
Animal Proteins: chicken or beef sausage, eggs, bacon
How to Meal Prep Nourishing Breakfast Bowls
To make enough nourishing breakfast bowls for your week, you can double or even triple the recipe. I typically make at least a double batch to provide 4-5 breakfasts. Keep the leftovers in an airtight glass Tupperware in the fridge.
Pro tip: Keep half in the fridge for the coming day or two. Store half in the freezer for the later half of the week. This keeps your food fresher longer!
Nourishing Breakfast Bowl (AIP-Friendly)
This Nourishing Breakfast Bowl is not only Paleo-approved, but also AIP-friendly. Unsurprisingly, it's loaded with nourishing ingredients that satisfy your taste buds and yummy!
- 8 ounces ground pork sausage (pasture-raised)
- 1 cup sweet potato or squash, cubed
- 1/2 cup radish, cubed
- 1/3 cup chopped fennel
- 2 cloves garlic, chopped
- 1 asian pear or apple, chopped
- 2 cups fresh arugula
- 1 tbs hemp seeds, optional
- Sea salt, to taste
- Preheat the overn to 400F. Line 2 baking dishes with parchment paper or prepare 2 cast iron skillets with cooking fat.
- Add the butternut squash or potatoes to one prepped dishes. Add the radish, fennel, and garlic to the other. Season with sea salt.
- Bake for 20 minutes. Meanwhile, add the ground meat to a skillet and cook over medium heat until it starts to brown in color.
- After 20 minutes, remove the radish/fennel dish and set aside. Flip the squash and add the pear to the dish. Bake for another 10 minutes.
- Once done baking, prepare your bowl with fresh arugula. Top with butternut squash, fennel and radish, and ground meat. Top with hemp seeds.
- Serve warm. Enjoy!