This grain-free artichoke heart eggs benedict recipe is essential for your Paleo-friendly breakfast. You won’t miss your English muffin life with this vibrant artichoke heart replacement.Recipe Makes 4 Servings.Ingredients:4 eggs200 grams of turkey bacon1 egg white4 artichoke hearts½ cup balsamic vinegarHollandaise Ingredients:1 cup ghee4 egg yolks3 tsp. lemon juicesalt and paprika to tasteDirections:Begin by preheating your oven to 375 degrees Fahrenheit.Next, remove your artichoke hearts from the artichokes, and soak the artichoke hearts in the balsamic vinegar for twenty minutes.Afterwards, prepare the Hollandaise sauce. Allow a pot of water to simmer; while this is happening, melt up the ghee in a skillet. Separate each of the four eggs from the Hollandaise ingredient list and pour the yolks in a cooking bowl. Keep the egg whites for one of the next steps.After twenty minutes, remove the artichoke hearts from their balsamic bath. Place the hearts on the baking sheet, and sprinkle bits of the egg whites over them. Next, position the turkey bacon on the artichokes for another layer. Allow this baking sheet to bake for twenty minutes in the preheated oven.Next, head back to your Hollandaise sauce, and whisk together the yolks with the lemon juice. Position this bowl over the already simmering pot of water. Pour in the ghee, and keep a constant whisk in the mixture. The sauce should double in its quantity and seem silky. Now, set this mixture to the side.Bring the already simmering water to a rolling boil, and crack each of the 4 eggs (from the initial list) into a spoon. Pour the eggs into the boiling water. Allow the eggs to pouch for about ninety seconds, and then remove them with the spoon.Assemble the eggs benedict by placing the poached egg over the artichoke heart, and then pouring the hollandaise sauce overtop of the egg. Enjoy.Recipe Makes 4 Servings.Ingredients:1 cauliflower head1 cup diced cilantro5 diced tomatoes¼ cup lime juice1/3 cup lemon juice2 tsp. garlic powderDirections:Begin by grating the cauliflower head without the stems or leaves in order to reveal a “rice” texture. You can either utilize a grater or a food processor.Bring the cauliflower into a large bowl, and add the cilantro, and the tomatoes. Stir. Next, add the lime juice, the lemon juice, and the garlic powder. Salt and pepper the mixture, and then serve. Enjoy!The tender mixture of apricots and mustard formulates this beautiful, winter-ready halibut recipe.Recipe Makes 4 Servings.Ingredients:4 halibut filletssalt and pepper to taste½ cup brown mustard1 diced onion6 diced apricots¼ cup basil¼ cup extra-virgin olive oil4 tbsp. raspberry vinegarDirections:Begin by salting and peppering your fillets. Coat the fillets with the mustard, and preheat your grill.To the side, mix together the apricots, the onion, the basil, the vinegar, and the olive oil.Next, grill the halibut on medium heat for seven minutes on each side. When you see the grill marks appear on the fish, make sure to flip. When you flip the halibut, slather a bit of extra mustard on them for good measure.Serve the prepared halibut with the apricot relish, and enjoy.