Breakfast Gallimaufry – CrossFit Series




This video was featured this week in the CrossFit Journal.  If you value fitness and health and enjoy being entertained by life-changing stories, then this is the periodical for you. I have been a subscriber to The Journal for four years now and highly recommend it.

My recent favorites from The CrossFit Journal are:

Simple Nutrition by E.C. Synkowski

Killing the Fat Man by Sevan Matossian

The Foundation Is Nutrition by Various

And, some of the classics:

Diet Secrets of a Tupperware Man by Greg Amundson

The Zone Chronicles by Pat Sherwood (and vairous others)

What is Fitness? by Greg Glassman

Anyhow, if you are not a subscriber, get over there and sign up, it’s the best $25 you’ll ever spend.

Now for the Breakfast Gallimaufry…

This dish falls into the “alternative breakfasts” category. Although it contains eggs, it may stretch your mind if you’re used to eggs, bacon, donuts and caramel rolls.

I like to mix it up at breakfast and encourage you to do the same. Yesterday, I was up early chatting with my British-Website-Hosting-Friends and decided to throw together a quick breakfast to bring to the gym and share with my friends. In 10 minutes, I had breakfast for four and lunch for two. These were the ingredients:

Olive Oil


Boneless, Skinless Chicken Thighs

Baby Bella Mushrooms


Roma Tomatoes

Paleo Nick’s Legendary Salsa Chipotle

Kosher Salt and Pepper

Feta Cheese

I used a 14″ non-stick saute pan, with another acting as a lid to speed the cooking process. I threw it in a food storage container, popped a lid on it so it would continue cooking, and I was on my way to the gym before I knew it.

The breakfast got rave reviews even though there were no eggs involved. I encourage you to think outside of the box and try new, non-traditional breakfast foods to start your day!

Alrighty then, as they say in Minnesota, what’s up next?

I am working on a two video series called Salmon Fabrication, which will guide you through breaking down a whole fish/salmon into boneless tranche cuts, spoon meat, and everything in between.

I’ll encourage you, again, to be patient with me over these next few weeks. I’ll do my best to post as much content as possible, but please understand if the quantity is meager.

Today, I head to Minneapolis to procure supplies in preparation for the Keep It Paleo! Seminar on Sunday at CrossFit Progression in Rochester. (which is sold out by the way) We are going to implement the new format, which is less focused on Nutrition Lecture and more focused on turning Paleo Apostles into Culinary Ninjas.

We are going to document this experience in detail and will share the footage in the coming weeks…

Next week, I’ll be shooting the next series of videos for I’ve posted a list of these here, but email me,, if you’d like to see something added to the list. Yesterday, we added “Tacos Al Pastor.” 🙂

Aside from these two events, there are other major changes taking place in Paleo Nick’s World, please stay tuned for details…

I’ll leave you with my favorite stanza from my Seminar-Opening Poem, and just so you know, I’m fine tuning the Seminar-Closing Poem, which will debut on Sunday.

Here’s the stanza:

“Thanks to the cardboard box,

cooking skills have been blunted.

Cavemen didn’t have this problem,

they gathered and hunted.”

Encouraging you today to, “Keep It Paleo!”

Your Friend and Guide to Culinary Fitness,

Paleo Nick

Breakfast Gallimaufry

Ingredient List:

  • 1 Pound Ground Beef
  • 5 Eggs
  • 1 Roasted Sweet Potato, roughly chopped
  • 1 Roasted Onion, roughly chopped
  • 1 Poblano Pepper, seeded and roughly chopped
  • 12 Mushrooms, roughly chopped
  • 10 Cloves Roasted Garlic
  • 1 Serrano Pepper, roughly chopped
  • 3 Handfuls Spring Mix
  • 15 Cherry Tomatoes, halved
  • 1 Lemon Juiced
  • 3 Tablespoons Olive Oil
  • Kosher Salt, to taste
  • Black Pepper, to taste
  • Ground Red Chili, to taste Preparation

Preparation Instructions:

  1. Heat 1 tablespoon olive oil in a large sauté pan over high heat, until it flows like water.
  2. Spread ground beef on a plate and season top with kosher salt, pepper and chili.
  3. Place seasoned side down into the pan and then season the top with salt, pepper and chili. Allow to cook 3-5 minutes while you prepare your other ingredients.
  4. Use a wooden spoon or rubber spatula to break up ground beef allowing it to cook on all sides.
  5. Cook for 3 additional minutes, then add sweet potatoes, onions, poblanos, mushrooms, garlic and serrano.
  6. Stir or toss well to incorporate all ingredients and then allow to cook for 3-5 minutes longer while you whisk your eggs.
  7. In a medium sized mixing bowl, whisk eggs until yolk and white are indistinguishable. Uniform, frothy and airy are good terms to describe a well beaten egg.
  8. Pour eggs over meat and vegetable mixture and allow to cook, stirring occasionally, until the eggs have set and are no longer runny. While they are cooking, prepare your spring mix.
  9. In a large mixing bowl, combine spring mix, lemon juice and remaining olive oil and season with kosher salt and pepper to your liking. Toss lightly with your hand, making sure to not squish the tender lettuce leaves.
  10. Once eggs are done and spring mix is dressed/tossed, it’s time to plate.
  11. Scoop 1/3 of gallimaufry mixture onto a plate, top with spring mix and cherry tomatoes and dig in!!!

“Keep It Paleo!”

Zone Breakdown:

Yields: 3 – 5P, 3C, 9F Block Servings


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