Whole30 Recipe Roundup: Five Whole30 Egg-Free Breakfast Recipes

Ingredients

• 1 Tbsp. coconut oil, divided
• 1 medium onion, diced
• 1 small butternut squash (1 ½ lbs.), peeled and cut into ¼-inch dice (about 3 cups) or pre-cubed squash
• 1 medium apple, cored and diced
• 12 ounces ground turkey or chicken
• ½ tsp. dried sage
• ¼ tsp. dried thyme
• ¼ tsp. garlic powder
• ½ tsp. sea salt
• Pinch of nutmeg and/or red pepper flakes (optional)
• 3 cups kale, chard or spinach, washed and torn
• 2 tablespoons ghee or avocado oil
• ½ large yellow onion, thinly sliced
• 4 garlic cloves, thinly sliced
• 1 head of cauliflower, washed, dried & cut into florets
• 32 ounces chicken or vegetable broth
• 1 sprig fresh rosemary
• 2 teaspoons sea salt, split in two
• ¾ teaspoon dried chives
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• 2 ounces pancetta, cubed, for garnish
• Splash of coconut milk, for garnish
• 1 Tbsp. ghee
• 1/2 large onion, finely diced
• 1 medium sweet apple