AIP Breakfast Bowl


About a month ago I shared my breakfast on Instagram. Ok, most mornings I do. I guess it’s the meal I have the most time to prepare. Jack plays really well alone in the morning and we have our routine down. After he is fed, he’ll take over the living room with some elaborate pretend game. In this fleeting moment of independence I make my coffee, my breakfast and catch up with blog stuff a bit. It’s a ritual which won’t last forever, but for now we love it.

Many of you asked about this recipe that morning and I sort of fumbled a how to in the comments.

This is a pretty standard meal for me. It’s easy, it makes extra (broccoli puree), and it’s delicious! There is something that I love about purees topped with protein. My mom used to make us “pure de malanga” as kids and put steak over it, with the pan sauce… oh em gee. So good. I think I was shooting for that here, a childhood comfort food. The way the thick puree coats each bite. Yum!

Yeah, not your typical breakfast… but after three Whole30’s and the autoimmune protocol, you kind of let go of traditional meal standards.

Can I eat eggs? Sure, and I love them, but after completing the elimination diet that has changed my life, I like to re-visit it sometimes. It’s always a good place to start when I want to feel great!

AIP Breakfast Bowl
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347 calories
45 g
111 g
10 g
25 g
4 g
925 g
4473 g
24 g
0 g
4 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 347
Calories from Fat 86
% Daily Value *
Total Fat 10g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 111mg
Sodium 4473mg
Total Carbohydrates 45g
Dietary Fiber 9g
Sugars 24g
Protein 25g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 large broccoli crown
  2. 1 small head of cauliflower
  3. 1 small vidalia onion
  4. 2 garlic cloves
  5. 1 cup water (or bone broth)
  6. 1/2 tsp pink Himalaya salt
  7. 2 slices bacon
  8. 6-10 shrimp, depending on size
  9. 1 tsp Himalayan salt salt
  10. 1 tbsp coconut aminos
  11. 1 tsp dried cilantro
  1. Place bacon on a sheet pan and put it in the oven.
  2. Set to 375F.
  3. In the mean time, chop up broccoli, cauliflower, onion and garlic.
  4. Add to your pressure cooker.
  5. Add in the water and 1/2 salt. Close and set to vegetable setting.
  6. In a bowl toss together the shrimp and salt.
  7. When the oven reaches 375F, check on the bacon.
  8. When it's almost done, add the shrimp to the same sheet pan.
  9. Roast it all together for 5 minutes. Open the oven, give the sheet pan a shake.
  10. Roast another 2-3 minutes.
  11. By now the pressure cooker should be done with the vegetables.
  12. Add all the veggies and half the liquid in to a blender, and puree until smooth.
  13. You can add the remaining liquid if you want it less thick.
  14. Serve some vegetable puree in a bowl, you will have a lot left over!
  15. Remove shrimp and bacon from oven.
  16. Chop up shrimp and bacon carefully and serve over vegetable puree.
  17. Drizzle bacon fat over your dish, then coconut aminos and lastly cilantro.
The Castaway Kitchen