Moroccan-Inspired Breakfast Skillet

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moroccanbreakfast2

One of the most basic Autoimmune Protocol meals is simply meat and compliant vegetables cooked together. Throughout the last five or so years of eating this way, I’ve come up with dozens, if not hundreds, of combinations (you can check out my post Create Your Own Breakfast Skillet for an idea of where to start with your own experimenting!). Skillets are a perfect way to create a balanced meal with the right amounts of protein, vegetables, and fat. They are quick, and preparing them in one pan makes cleanup a breeze.

Lately I’ve been batch-cooking this particular variation with pork, chard, and spices like turmeric and cinnamon for breakfast. I make it one morning and then save the rest of the servings to eat later in the week. You can easily substitute other types of ground meat for the pork, other starchy veggies for the sweet potato, and even other greens for the chard. As always, I’d encourage you to experiment to find out what flavor combination you like best!

moroccanbreakfast
4.8 from 11 reviews
Moroccan-Inspired Breakfast Skillet
 
Prep time
Cook time
Total time
 
Author:
Serves: 4 servings
Ingredients
  • 1 lb pastured ground pork
  • 2 tablespoons solid cooking fat (coconut oil or lard work well here)
  • 1 medium sweet potato, diced (about 2 cups)
  • 1 small bunch chard, stems removed, separated, and both stems and leaves chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground turmeric
  • ½ teaspoon sea salt
  • ⅛ teaspoon cinnamon
  • 1 teaspoon apple cider vinegar
  • ½ cup raisins
Instructions
  1. Place the ground pork in the bottom of a cold heavy-bottomed pan, and break up slightly with a utensil. Turn on medium-high heat, and cook, stirring, until the meat is browned and has absorbed all of the fat (don't drain it off!). Turn off the heat, transfer to a large bowl and set aside.
  2. Place the same pan back on the stove, add the solid cooking fat, and turn the heat to medium-high. When the fat has melted and the pan is hot, add the sweet potatoes and cook, stirring, for five minutes. Add the chard stems and cook for three more minutes.
  3. Add the garlic, turmeric, sea salt, and cinnamon, and stir to combine. Cook for a few more minutes, until the sweet potatoes are just soft.
  4. Add the chard leaves, apple cider vinegar, and raisins to the pan. Continue cooking until chard has wilted, about a minute or two. Turn off the heat, salt to taste, and serve warm!

 

About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Paleo. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.

33 comments

  • Stephanie says

    Hi there, I’m cooking this right now, but, help- when do I add the pork back in?

  • Ardith says

    I just made this with chicken as I didn’t have any pork…. is Wonderful with chicken!!!! Thanks.
    t

  • Brenda says

    Thanks, Mickey, for another Easy and delicious breakfast option!

  • Carolina says

    Hi! I started the AIP a couple of weeks ago, you have amazing recipes! I have a doubt when it comes to the protocol regarding FODMAPs, since I started AIP diet it has been a complete disaster suffering from bloating, constipation, mucus in stool and stuff I have never experienced before, my diet before was based on meats, potatoes, rice and very small salads. I have an autoimmune condition but not IBS and know it seems like I do!! Maybe it has something to do with FODMAP is the only explanation to why vegetables have caused me so much issues, every recipe has some high FODMAP food like garlic, onions and so on because is a very long list. How does someone manage not eating this foods and going on the AIP protocol?? I would appreciate some suggestions please thanks!!

    • Mickey Trescott says

      Hi Carolina! If you suspect you are having an issue with FODMAPs, I urge you to get tested for SIBO (Small Intestine Bacterial Overgrowth). If you have it, getting treated for it can be a whole heck of a lot easier than just continuing to eliminate foods from your diet. Another thought would be to get a functional medicine practitioner involved and running a comprehensive stool test to see if you’ve got any pathogenic bacteria, yeast, or parasites in your gut. Some of us have underlying gut issues that make continuing the healing journey difficult if not addressed. Good luck!

      • Carolina says

        Thank you so much!! I did not notice your reply, I will definitely look into getting tested for SIBO, too bad I live in Ecuador and there are no functional medicine practitioners in my country, any doctor will just prescribe antibiotics, I am going to look into that and try to bring some natural medicine for SIBO from USA to improve my condition. Thanks a lot for sending me on the right track! Best Regards!

        • Mickey Trescott says

          Hi Carolina,
          I’m so happy you found it helpful! I would recommend, actually, getting diagnosed for SIBO in the US and perhaps looking for the medication for treatment in Ecuador. It is not a rare medication, and actually is used very often for veterinary purposes (I live on a horse farm, which is why I know!). Here in the US, the cost of the medication is astronomical. Just throwing that out there for you to plan effectively! Good luck!

  • Danielle Forrest says

    I had my 13yo soon make this for dinner. It was excellent. I appreciate the budget friendly ingredients I can but from a normal grocery store. It’s something I’m sure we will make again. Thank you!

  • Mel says

    Made this last night (for dinner) with ground turkey—It’s an excellent pairing of spices and the leftovers were delicious for breakfast. Thanks for recipes that make me excited to get “back on track” with my health!!!

  • Love these recipes and your site. Thanks for bringing light to a dark place!

  • Stephanie says

    Have eaten this literally every single day since was first posted last month. I use ground turkey, and it’s so fantastic! Thank you for posting this one, love it ♡

    • Mickey Trescott says

      Stephanie,
      So happy you love it!

  • Mary-Ann Cords says

    Left two comments, they are not showing, but loved it.

    • Mickey Trescott says

      Hi Mary Ann,
      If you are a new commenter, they need to be approved. Glad you loved the recipe!

  • […] Moroccan Breakfast Skillet | Autoimmune Paleo […]

  • Jennifer Weitz says

    Hi Mickey, planning on making this tomorrow, looks amazing! Wondering how it does as leftovers? Does the chard become too soggy if warmed back up?

    • Mickey Trescott says

      Hi Jennifer,
      I think this does great as leftovers! The chard is already cooked and soft, so heating it back up shouldn’t change much. Hope you loved it!

  • Bernadette says

    I made this today, and it is SO good!! A new favorite, for sure.

    • Mickey Trescott says

      Thanks for the feedback Bernadette!

  • Camelia says

    I’m not a big fan of raisins,any idea what can i use instead.?I made the recipe without and is delicious!

    • Mickey Trescott says

      Camelia, I think it tastes fine without! No point eating something you don’t like 🙂

  • Suzanne says

    Really liked the apple cider vinegar! I satay a lot of greens and that really gave it something different. Thanks Mickey!!

    • Suzanne says

      It seemed before I could give it 2 more stars 5 stars!!

    • Mickey Trescott says

      Suzanne, thanks for the feedback!

  • Sarah says

    Made this as my very first AIP recipe yesterday (yay for starting the protocol!). I cannot believe how delicious this is! Breakfast is my favorite meal of the day, and honestly, I think I can get through the protocol with things like this to keep me running. Thank you for this site, and for this recipe!

    One question – I feel like my end product was really….oily? Fatty? Not sure the right word. Is there a reason I shouldn’t drain the fat from the pork, or is it better to keep it in? I kept the pork fat, and used solid coconut oil for the saute. Not used to consuming so much fat (which perhaps is part of my problem!).

    • Mickey Trescott says

      Hi Sarah! You should keep browning the ground pork until it absorbs all of the liquid and crusts up a bit. If it is still greasy you can leave out some coconut oil. Eating this way is definitely higher fat and best taken slowly in that area – you will see over time, how much it helps to keep you satiated! Good luck.

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