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Mashed Cauliflower Breakfast Bowls (Whole30, AIP) #diet #lowcarb

Mashed Cauliflower Breakfast Bowls (Whole30, AIP) #diet #lowcarb

These Mashed Cauliflower AIP Breakfast Bowls are an ideal Whole30, low carb, and AIP breakfast formula. It's a sound AIP and sans gluten formula, that is simple and has huge amounts of flavor. This basic formula is an extraordinary supper prep dinner for an in a hurry AIP or Whole30 breakfast.

Alright, OK. In case you're thinking crushed cauliflower isn't care for pureed potatoes, I feel you. Trust me, I use to feel a similar way. The greater part of the squashed cauliflower plans I attempted had an alternate surface, an alternate flavor, and even an alternate consistency.

At that point a while prior, by the finesse of god, I made sense of the formula that permits squashed cauliflower to be a genuine contender with pureed potatoes. In case you're a squashed cauliflower naysayer, do me a strong.

Also Try Our Recipe : KETO SUPREME PIZZA STUFFED PEPPERS

Mashed Cauliflower Breakfast Bowls (Whole30, AIP) #diet #lowcarb

Ingredients

  • 1/2 batch of my Ranch Mashed Cauliflower
  • 1 1/2 cups whole baby portobello mushrooms (or one 6 oz package)
  • 4 cups fresh greens (I love using arugula)
  • 6–8 slices of bacon
  • 3 Tbsp Coconut Aminos (you can also swap for 3 Tbsp bone broth or 1.5 Tbsp balsamic vinegar)
  • 2 Tbsp cooking oil (I suggest reserving some grease from the bacon, but you can also use ghee, coconut oil, or avocado oil)
  • 1 Tbsp olive oil
  • sea salt to taste
  • coarse sea salt (for finishing)

Instructions
For the Mushrooms

  1. Heat oil in a sauté pan over medium low heat.
  2. Slice mushrooms in half and add to sauté pan. Cook slowly over low heat for the flavors to fully develop.
  3. When the mushrooms are well cooked, pour in the Coconut Aminos to deglaze the pan and develop a caramelization on the outside of the mushrooms.
  4. Remove from heat and sprinkle with a bit of coarse sea salt while the glaze is still wet.

For the Bacon

  1. Preheat oven to 375 degrees.
  2. Lay bacon on a rimmed, parchment lined baking sheet. Cook until crisp, about 12-15 minutes.
  3. Remove bacon from cooking sheet and set aside to cool on a paper towel. This will absorb extra grease. Reserve the grease left on the baking sheet and store in an airtight jar in the fridge to use for cooking.
  4. Once bacon has cooled, rough chop and store until use.

Assembly

  1. Divide ingredients along with 1/2 a batch of my Ranch Mashed Cauliflower among 2 bowls, and drizzle with olive or avocado oil. Sprinkle with coarse sea salt.
  2. These ingredients can be prepped the day before and reheated for a quick breakfast bowl, or eaten straight from the fridge.

For more detail : bit.ly/2WvMOG5

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