Breastfeeding Friendly Paleo Apple-Sage Plantain Breakfast Bowls
Warm, savory, and genuinely satisfying first thing in the morning, this breakfast bowl layers caramelized plantains, spiced pork, and a fried egg into something that feels indulgent but is built entirely from whole, nourishing ingredients. The ground pork is seasoned with fresh sage, cinnamon, and ginger — a combination that smells incredible in the pan and delivers real depth of flavor without relying on anything processed or packaged. Diced apple gets cooked right into the pork mixture, adding a subtle sweetness that balances the savory spices beautifully. Ripe plantains, cooked in coconut oil until deeply golden, bring a soft, slightly sweet base that makes every bite feel hearty and grounding — exactly what you need when your body is working overtime. The eggs are fried through until the whites are fully set, which matters when you're being mindful about food safety during the postpartum period. Avocado oil and coconut oil keep the cooking fats clean and supportive, and the optional maple syrup drizzle at the end ties everything together with just a touch of extra sweetness. It comes together in one large skillet and one medium skillet, making cleanup manageable even on the most sleep-deprived of mornings.
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Learn more →Ingredients
4 servings
For the pork
- 1 lb ground pork
- 2 tbsp fresh sage, finely chopped
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp black pepper
- ¾ tsp salt
- 1 tbsp avocado oil
- 1 medium apple, cored and diced (about 1 cup)
For the plantains
- 2 ripe plantains (yellow with black spots), peeled and sliced ½-inch thick on the diagonal
- 2 tbsp coconut oil
- ¼ tsp salt
For the eggs
- 4 large eggs
- 1 tbsp avocado oil
For serving
- 1 tbsp fresh sage leaves, whole (optional)
- 1 tbsp maple syrup, for drizzling (optional)
Instructions
- 1
In a large bowl, combine the ground pork, chopped sage, cinnamon, ginger, black pepper, and 3/4 tsp salt. Mix with your hands until the spices are evenly distributed throughout the meat.
- 2
Heat 1 tbsp avocado oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the seasoned pork and cook, breaking it into small crumbles with a spatula, for 6–8 minutes until browned throughout with no pink remaining and an internal temperature of 160°F (71°C). Transfer the cooked pork to a bowl and set aside, leaving any rendered fat in the skillet.
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