Citric Acid Free Paleo Apple-Sage Plantain Breakfast Bowls
Warm spiced pork, caramelized apple, golden pan-fried plantains, and a runny fried egg — this breakfast bowl is the kind of morning meal that makes you actually want to get out of bed. The sage and cinnamon work together to give the pork a cozy, almost autumnal depth, while the diced apple softens into sweet, lightly golden bites that balance the savory meat beautifully. Ripe plantains — the yellow-with-black-spots kind — fry up in coconut oil until they're tender inside and deeply caramelized on the outside, adding a naturally sweet, starchy base that holds everything together. For anyone navigating a citric acid sensitivity, this bowl is a genuine win: every ingredient is whole and unprocessed, with no packaged seasonings, citrus-derived additives, or store-bought sauces that so often sneak in hidden preservatives. The optional maple syrup drizzle adds just enough sweetness to tie the flavors together without any of the worry. It's hearty, satisfying, and genuinely feels like a treat rather than a compromise — proof that eating carefully doesn't mean eating boringly.
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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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