Most weekday mornings, breakfast for Frank is a protein smoothie filled with lots of healthy fats- they keep him feeling full and satisfied and well fueled until lunch time.

When time is more leisurely, eggs (the whole egg from pastured/free range chickens) feature quite predominantly. They may be as simple as scrambled eggs with a side of avocado or something more “fancy” such as eggs over easy served on top of sautéed greens.

And on those days he craves something crunchy and slightly sweet, homemade paleo granola with full fat plain unsweetened yogurt hits the spot.

Mocha Choca Smoothie Recipe
– serves 1


  • 1 scoop Chocolate Whey Protein
  • 1/4 cup brewed organic coffee or 1 teaspoon organic instant coffee powder
  • 1 cup unsweetened coconut milk
  • 1 teaspoon Probiotic Powder
  • 1/4 avocado
  • 1 tablespoon almond butter
  • 1 tablespoon coconut oil
  • 1 tablespoon chia seeds
  • 1/4 teaspoon ground cinnamon
  • 6 – 8 ice cubes (use less if you want your smoothie less cold)

Place all ingredients into a blender and blend till creamy.

Eggs Over Easy served Over Sautéed Greens
– serves 1


  • 2 tablespoons avocado oil
  • 2 cups of your favorite greens
  • 2 eggs
  • Salt and pepper to taste.

Heat the avocado oil in a pan. Add greens and season with salt and pepper and sauté over medium heat until just wilted and soft. Remove from heat.

In another pan, make 2 eggs over easy.
Plate the sautéed greens and place eggs on top .

Paleo Granola
(adapted from Cinnamon Cacao Granola recipe by Tricia Williams from Young and Slim for Life by Frank Lipman)
Yields approximately 2 cups (recipe can easily be doubled)


  • ½ cup raw sliced almonds
  • ¼ cup raw walnut pieces
  • ¼ cup raw cashew pieces
  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seeds
  • 1/4 cup unsweetened shredded coconut
  • 3 tablespoons cacao nibs
  • 1 tablespoon sesame seeds
  • 1 teaspoon cinnamon
  • Dash of sea salt
  • 1 tablespoon maple syrup
  • 11/2 tablespoon coconut oil, liquefied

Preheat oven to 300 degrees. Line 2 baking sheets with parchment paper.
Mix all ingredients well and spread evenly onto baking sheets.

Bake for 20 – 25 mins until golden brown. Check frequently and stir often after the first 10 – 15 minutes as nuts can burn quickly. Remove from oven and allow to cool before storing in glass jars.

This keeps for about 4 weeks in a cool dry place.

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