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You are here: Home / Autoimmunity / What I Eat for Breakfast on the AIP

What I Eat for Breakfast on the AIP

August 24, 2012 //  by Dr. Sarah Ballantyne, PhD

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About Dr. Sarah Ballantyne, PhD

Award-winning public speaker, New York Times bestselling author and world-renowned health expert, Dr. Sarah Ballantyne, PhD (aka The Paleo Mom) believes the key to reversing the current epidemics of chronic disease is scientific literacy. She creates educational resources to help people regain their health through diet and lifestyle choices informed by the most current evidenced-based scientific research.

I get asked this question very frequently, especially from people who worry about finding time to prepare an egg-free, nut-free meal in the morning.  The foods that we are used to associating with breakfast tend to be fairly quick to prepare.  Many Paleo enthusiasts eat eggs and veggies as a breakfast staple, with the occasional nut-based treat like pancakes or muffins.  These are off limits for me and my body really needs protein in the morning. 

My staple breakfast protein is sausage, usually homemade.  I mix seasonings with ground pasture pork, ground grass-fed beef, or ground grass-fed beef heart (which I grind myself in a food processor), form patties (typically about 6oz each) and then bake in the oven at 400F for 18-20 minutes (less work than minding a pan on the stovetop).  I don’t have a lot of time to prepare breakfast in the mornings, so I make 5-6 patties at once and reheat the leftovers on subsequent mornings.  I often even make and cook my sausage in the evening (while I’m making supper and in the kitchen anyway) to make my mornings easier.  I also keep some nightshade-free grass-fed beef/pastured pork farmer’s sausage that I buy from a local farmer in my freezer for mornings where I forgot to make homemade sausage.  I occasionally also enjoy kipper for breakfast, but find this more time consuming to eat (because of all those little bones) so I reserve it for morning where I have more time.

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My most common breakfast veggie is homemade sauerkraut (it’s fast and tastes great with sausage).  I also enjoy leftover vegetables from supper the night before, raw spinach or kale, and homemade vegetable juices (which I also make in advance to save time in the morning).  My two favorite vegetable juice combinations are 1) beet, carrot, kale and lemon; and 2) cucumber, lemon, kale, and a little bit of apple (often made into a smoothie with fresh spinach).  I find the sugar content of the juices can hit me fairly quickly (without the fiber to slow down the glucose absorption) so I keep my glasses small and typically don’t eat fruit on the same mornings I have vegetable juice. 

It’s taken a while to get used to these foods as breakfast foods; but now, I really enjoy my breakfast.  Here are four recent breakfasts. 

 Beef heart sausage patty, red cabbage sauerkraut, raw kale, half an orange, and a cup of tea.

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Sausage from my local farmer, spinach braised in the sausage fat, sauerkraut, beet veggie juice, and a cup of tea.

Beef sausage patty, red cabbage sauerkraut, cucumber juice made into a smoothie with spinach, and a cup of tea.

 Kipper, leftover cauliflower rice, leftover sweet potato greens, and a cup of tea.

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Category: Autoimmunity

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