Bulletproof Breakfast

Bulletproof Recipe:

Paleo Breakfast Sweet Potato Bowl

 

Ingredients:

 

organic sweet potato

shallot

garlic cloves

grass-fed ghee

frozen broccoli

2 eggs

avocado

lemon juice

cayenne pepper

salt

 

---

 

Baking the Sweet Potato:

 

Preheat the oven to 375 degrees.

 

Rinse the sweet potato.

 

Cut off the ends of the sweet potato.

 

Cut 3 slits in the sweet potato.

 

Bake the sweet potato for 1 hour.  (I bake more than one sweet potato because I like to use them for other recipes.)

 

---

 

Preparing the Garlic and Onions:

 

Peel the garlic cloves, and put them in a mincer.

 

Squeeze the mincer.  Scrape off the garlic into the bowl.

 

 

Let the garlic sit for 10 minutes to retain its healing properties.

 

Peel the shallot, and cut it into tiny pieces.

 

The shallots are ready to sauté.

 

---

 

Time to Sauté:

 

Set your stove to medium heat.

 

Add grass-fed ghee to your sauté pan.

 

Add the shallot to the sauté pan.

 

Sauté the shallot for a few minutes.

 

Add the garlic to the pan, and sauté it for a few minutes.

 

Add the frozen broccoli to the pan.

 

Sauté the broccoli until it has thawed out.

 

Cube the sweet potato.

 

The sweet potato is ready to sauté.

 

Add the sweet potato to the pan.

 

Sprinkle a touch of cayenne into the mixture.

 

Add salt to the mixture.

 

Stir the mixture.

 

Put the mixture in a bowl.

 

---

 

Eggs Over Easy:

 

Add more grass-fed ghee to the same sauté pan.

 

Crack 2 eggs over the pan.

 

When the egg yolks look like they’ve hardened and the egg whites have solidified, the eggs are ready to be flipped.

 

Flip the eggs.  Easy does it!

 

Count to 10, and flip the egg back.  (The egg on the right is ready to be flipped back over.)

 

Add the over easy eggs to the mixture in the bowl.

 

---

 

Finishing Touches:

 

 

Cut the avocado in slices.

 

Spoon the slices out of the skin of the avocado.

 

Add the avocado slices to the bowl.

 

Squeeze the juice out of half a lemon.

 

Add the lemon juice to the mixture.

 

Add salt to the mixture.  Enjoy!

 

---

 

Hot Tips:

• I did not include pumpkin in this recipe.  If you include pumpkin, make sure to peel and deseed it.
• I used a shallot instead of a spring onion.
• Bulletproof’s recipe called for riced broccoli.  I used frozen broccoli pieces.
• Bulletproof’s recipe poached the eggs.  I made them over easy.
• I added garlic.  The recipe didn’t call for garlic.
• The original recipe called for chili flakes.  I used cayenne instead.

 

---

 

Resource:

Bulletproof YouTube Video: Paleo Breakfast Sweet Potato Bowl