3 Reasons Why You Need to Make This Breakfast Skillet

Y'all this healthful AIP/Paleo breakfast has been my jam the last few days! And you asked, so here it is.

It’s also super easy. All you need is ground meat of your choice, a starchy vegetable of your choice, a leafy green of your choice, and a fat of your choice. Top it off with some spices and you’re golden!

Proteins: 1 lb. of beef, lamb, turkey, chicken, pork ( organic, grass-fed or pasture-raised + ground)
Leafy Greens:  2 heads of Swiss chard, kale, collards, dandelions, bok choy, watercress
Starches: sweet potatoes, acorn squash, butternut squash, kabocha squash, delicata squash rutabaga, celery root, carrots, beets
Fat: 2 tbsp. of coconut oil, lard, tallow, duck fat, avocado (ghee if you can tolerate and have already re-introduced)
Extras: Onions, garlic, leeks or leek greens, fresh turmeric, fresh ginger
Spices: Cinnamon, mace, salt, pepper (cardamom and nutmeg if you have already re-introduced seeds)
Toppings: Cilantro, parsley

I used ground beef, 1 medium butternut squash, collard greens, and ghee, along with fresh turmeric, ginger, garlic, cinnamon and cardamom. 

Place meat in cast-iron skillet and season with salt, pepper, a dash of cinnamon and mace. Cook until brown all the way through. Remove and put into bowl. 

Melt the fat in the pan and cook the extras for 2-3 minutes, until fragrant. Add in chopped starch and greens along with more salt, pepper and your choice of spices. Stir well, and cover to cook for 10-15 minutes. 

When starch is cooked all the way through, add meat back into pan and mix thoroughly. Let heat for another 2-3 minutes, then turn off heat. Put a portion into a bowl and top with cilantro and parsley (or both) and feast. You should have enough for another 3-4 meals!