Description
A delicious and simple whole food breakfast without eggs! Perfect for Whole30, AIP or Keto!
Scale
Ingredients
- 4 cups riced cauliflower (or riced batata)
- 4 cups chopped kale
- 8–10 slices AIP or Whole30 compliant bacon
- 2 cups cashew cream (for AIP use cauliflower cream, or mashed sweet potato)
Cashew Cream
- 1 1/2 cups raw whole cashews (+ water to soak + 2 tsp salt)
- 1/2 cup filtered water
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp black pepper
Instructions
Cashew Cream
- Place cashews in container & cover with water, mix in salt.
- Soak 3-4 hours. Drain & rinse, drain again.
- Then mix with remaining ingredient list in vitamix, blend until smooth.
- Use prod to keep it moving.
- Don’t stop when it’s almost smooth and you still see little grains, you want it silky!
- Store in an airtight container in the fridge, up to a week. Makes about 2 cups.
Pot Pies:
- Distribute the riced veggies in your ramekins evenly and sprinkle with a little salt.
- Next, add in the kale, be sure to really pack it in there! Also sprinkle with a little salt.
- Grab your cream of choice and smear about 1/2 cup over the kale in each ramekin.
- Make the bacon crust: arrange 2 slices of bacon, cut in half, to 4 short slices on across the top & tuck in the sides.
- Bake at 350F for 20 minutes, or until bacon is at desired crispiness.
- Serve hot! Or store in the fridge for a ready-to-go breakfast. Microwave or bake to reheat.
Recipe Notes:
- See FAQ’s for AIP cauliflower cream recipe
- Macros for pot pies with cauliflower cream and cauliflower rice
Nutrition
- Serving Size: 1
- Calories: 373.4
- Fat: 27.2g
- Saturated Fat: 5.7g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 16.7g
