After starting the Whole30 cleanse to clear up morning congestion, I was endlessly debating on what I should fix for breakfast. My Grandmother always told me, “you can make something out of whatever you have in your fridge.” So I searched inside and decided I would make a Potato and Kale Frittata. Actually, all the ingredients came from my weekly fruit & veggie box at FarmBoxLA.
Although there are several OTHER reasons I started the Whole30 cleanse; get myself to eat more vegetables, reset my palate, heal my gut lining again (yes, the gut can get leaky again after being healed), to have more energy and to balance my hormones. Also, since this diet is a gut healing diet which I am well versed in, why not try it? I am so glad that I did!
The first thing I did was get rid of all sweeteners! I was pretty adamant about keeping my Stevia and Lakanto but I thought, it was time to try something new. My friend was doing Whole30 and raved how she might eat this way her whole life and it has changed the way she views food. This was good, really good. She inspired me! So I decided to go off all sweeteners, right then and there. That was Thursday. I went home and ordered the books she recommended, “It Starts With Food: Discover the Whole30 and Change Your Life in Unexpected Ways,” “Well Fed” and “Well Fed 2.”
I read up on as many testimonials I could at the Whole30 website and learned about the cleanse. I was blown away by how people were regulating their blood sugar levels, people with auto-immune disease were feeling better than they had in years and people were even losing weight! I knew I was doing the right thing for my body. I developed Vitiligo, an auto-immune disease at the age of 15 and then was diagnosed with Hashimotos Hypothyroidism at the age of 33. Although lifestyle changes and a great health team have helped tremendously, there is always room for improvement!
I began to incorporate the Whole30 changes to my diet. No more added sweeteners, grains, corn, beans and I was already off of dairy and gluten. After the first night I noticed that my stomach felt lighter. Typically I was troubled by stomach pains at night and was not sure which gluten free grains were bothering me. Some nights I ate corn and I was fine, some nights I ate corn and I was miserable. Ughh!!!
My official start date of the Whole30 cleanse was February 2nd, 2015 but I gradually started implementing the diet on January 29th. It’s been 7 days and my gut feels SO GOOD! No more tummy aches, blood sugars feel stable, I have lots of energy and my sleep is regulated. I am falling to sleep early and waking up early with lots of energy. I did have a day where I felt grumpy and just MAD! That was my second or third day, but it passed! Phew! My husband started the Whole30 cleanse too and I am excited to see his results. Plus, my kids are eating healthier!
So back to this delicious Potato and Kale Frittata. It is Whole30 approved! It has the sweetness of the caramelized onions and purple potatoes, and lots of protein from the kale and eggs. It is very easy to make and a very nice breakfast or brunch recipe. I served it with avocado slices and garnished it with green onions.
This Potato and Kale Frittata is great for leftovers too! Just reheat slices in a 350 degree oven for 5-7 minutes. This is kind of like a breakfast pizza! Kids love it with ketchup of course!
For more delicious healthy gluten free/Paleo-ish meals, please subscribe below. You will get my free Paleo Breakfast E-Book as my gift to you and new recipes straight to your inbox!
Check out these yummy gluten free recipes:
- 1 Tablespoon Bacon Fat or Coconut Oil
- 1 medium yellow onion sliced into thin rings
- 2 small purple potatoes, into small dice cuts (yellow works too)
- 4 kale leaves, stems removed and thinly sliced (chiffonade)
- 6 eggs, beaten
- salt & pepper to taste
- Heat a 10½ inch oven proof griddle or skillet to medium heat. Add bacon fat or oil.
- Once oil is heated, add onions and saute 10 minutes.
- Add diced potatoes and saute another 5 minutes.
- Add kale and saute another minute. Potatoes should be cooked through. Season with salt and pepper to taste.
- Turn broiler onto high heat and place rack one row below the top rack.
- Add beaten eggs to veggie mixture and spread around evenly with back of a fork.
- Place griddle under broiler for 2 minutes.
- Using an oven mitt, grab handle and turn griddle and broil for another minute.
- Remove from oven carefully using a mitt and slice and serve. Top each serving with avocado slices and scallions.
Latest posts by Ester Perez (see all)
- Green Chicken and Chorizo Enchiladas with Dairy Free Crema - 23 March, 2017
- Ultimate Gluten Free Pantry Clean-out: “18 Foods to Replace When Going Gluten Free - 21 March, 2017
- St. Patrick’s Day Healthy Treat bag with free Printable - 14 March, 2017