Lately, my Paleo recipes have been a huge hit, so I wanted to keep the momentum going. Have you been enjoying them? Let me know in the comment section below!
The reason I’ve chosen to adopt a primarily Paleo diet is because my body feels best when I do. Paleo means no refined sugars or flours, and no processed or fried foods. It helps me eat whole, raw, natural foods on a regular basis. Some of my favorite dietary staples include sweet potato, butternut squash, spaghetti squash, basically all vegetables, eggs, beef, turkey, tuna, salmon, coconut oil, almond butter, avocado, and so much more.
In case you missed some of my recent Paleo recipes, here are just a few of the most popular ones:
This Butternut Squash & Pear Breakfast Hash is sweet, yet savory. My favorite kind of combination. I love serving this hash with a runny egg and turkey sausage on the side. It’s a protein-packed breakfast to keep you satisfied for hours!
- 2.5 tbs olive oil, divided
- 1 butternut squash
- 1/2 yellow onion
- 1 Bartlett pear
- 1/4 tsp sea salt
- 1/4 tsp chili flakes
- dash of black pepper and sea salt
- Preheat oven to 400F and line a baking sheet with tinfoil and nonstick spray.
- Cut off the ends the butternut squash and slice in half longways. Drizzle 1/2 tbs olive oil over both halves (on the flesh side). Sprinkle with sea salt and black pepper.
- Bake for 20-25 minutes or until soft. Let cool.*
- While the squash cools, cut yellow onion and pear into 1" pieces. Heat remaining olive oil in a large skillet over medium heat. Saute the onion until it begins to turn translucent, then add the pear.
- Peel skin off the butternut squash, cut into 1" cubes, and add to the skillet. Continue cooking until pear and onion are golden-brown in color.
- Serve with breakfast sausage, bacon, or eggs.
- *If you are planning to make this hash for breakfast, I recommend baking the butternut squash the night before to speed up the process. Let the squash cool, then cover and store in fridge overnight.