Tag Archives: breakfast

Oat Waffles with Cream and Berries

This might be the fastest waffle batter ever! You put five ingredients in a blender until smooth and then start filling your waffle iron! The waffles are moist, high in protein, and the perfect base for any topping. We like whipped cream and fresh or frozen berries! Power breakfast for everyone! Enjoy! 🙂

protein waffles with berries cream blog

Ingredients

  • 6 eggs
  • 2 cups cottage cheese (I did not have this, so used 1 cup milk – it worked GREAT!)
  • 2 cups quick cook oats
  • 1/4 cup golden flax seed (ground)
  • 1/2 tsp vanilla extract

Directions

  • Combine eggs, cottage cheese (or milk), oats, flax seed and vanilla in blender until smooth
  • Pour about 1/2 cup of the mixture into the waffle iron and cook until golden brown
  • Serve with your favorite toppings and enjoy! 🙂

dit-elle-Esther

Sage and Rosemary Turkey Breakfast Sausage

The sage give these a delicious “breakfast sausage” flavor. Excellent served with Parsley, Cilantro and Tarragon Pesto.

turkey breakfast sausage with sage blog (2)turkey breakfast sausage with sage blog (1)

Ingredients

  • 1 1/2 lbs ground turkey
  • 2 Tbsp minced fresh sage
  • 1 Tbsp minced fresh rosemary
  • 1 Tbsp honey
  • 1 1/2 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 Tbsp olive oil or coconut oil

Directions

  • Combine turkey, sage, rosemary, honey, salt and pepper and mix thoroughly
  • Using a 1/3 cup measuring cup, form the mixture into 8 patties
  • Heat oil in large skillet over medium low heat
  • Cook patties, turning them once and pressing down to flatten, approx. 5-8 mins per side or until golden and crispy (mine turned out more steamed then crispy, but were still good!)
  • Serve and enjoy!

Thanks for the inspiration Paleo Cooking from Elana’s Pantry.

dit-elle-Esther

Sweet Potato, Guacamole, Chicken Sausage, Soft Boiled Egg…Breakfast for dinner?

I know I’m not the only person that loves breakfast for dinner!  And, I also know that it’s kind of a repeat for me, but…it’s easy and DELICIOUS!  Who wouldn’t want that?!

I literally came up with this meal 30 minutes before I was supposed to make it, and it took me approximately 30 minutes to make.  Admittedly, because I ran inside while Maya was playing with our neighbors.  I turned on the oven, peeled and chopped the sweet potatoes, seasoned them, and turned on the pot for the eggs, in…less than 5 minutes.  Then…we played for a few more minutes.

THANK GOD FOR LITTLE DISTRACTIONS, NO?!!!

And, precooked chicken sausages are a godsend in our household.  I freeze them for later, and soak them in a warm water bath right before I need them!

Diced up for a pasta meal, or sliced in half for this!  SO easy, delicious, and healthy!

Blog Sweet Potato Guacamole Chicken Sausage Soft Boiled Egg Whole30 Paleo Gluten Free-1 Blog Sweet Potato Guacamole Chicken Sausage Soft Boiled Egg Whole30 Paleo Gluten Free-2 What you need…

  • One sweet potato (for 2-4 people)
  • Olive Oil
  • Sea salt
  • 3 Pre Cooked Chicken sausage (Depending on the amount of people you want to feed!  I did one per adult, and half for Maya) I love Aidell’s, but there are so many good ones!
  • Avocado (or pre-made guacamole-yes, I cheated on this one!)
  • Eggs (2 for me and the Huz, one for Maya)

What to do…

  • Preheat oven to 400 degrees.
  • Cut sweet potato in 1/2 inch slices
  • Lightly coat in olive oil (or oil of your choosing), and salt and pepper to taste
  • Start a pot of boiling water.  For me, it’s a LOT easier to soft boil eggs for more than two people.  If you want a runny egg and there’s more than 2, it’s way too much for me to manage on top of everything else!!!
  • Bake the sweet potatos in the oven for 20-25 minutes, flipping over half way through.
  • At the half way mark add chicken sausages that are cute in half.
  •  In that time, remove the eggs from the boiling water.  7 minutes = runny yolk, 8 minutes, less, so…I remove ours at 7, and then turn the heat off for Maya’s while ours then run under a cool water bath.
  • Once the sweet potatoes are crispy on the outside, take them and the chicken sausages out.
  • Layer everything and enjoy!dit-elle-Lauren

 

Ginger, Chicken Sausage, Spaghetti Squash, Egg Muffins | Paleo, Whole30

I have always loved the taste of ginger, but have been even more inspired to add it into things after reading Esther’s post on the health benefits of it.  I mainly just loved the taste haha.

I had made another variation of these muffins a few months ago (with spinach!), and have kept meaning to make them again.  They are a little time consuming, but it’s SO worth it to have these ready to eat in the morning!  OR…for a snack 🙂Blog Whole 30 Paleo Ginger Spaghetti Squash Chicken Sausage Egg Muffins-1 Blog Whole 30 Paleo Ginger Spaghetti Squash Chicken Sausage Egg Muffins-2

What you need… (12 Muffins)

  • 5 Large Eggs
  • 2 cups spaghetti squash, cooked with water squeezed out.
  • 6 precooked chicken sausages, chopped into bite size pieces (I used these)
  • 1 Teaspoon ginger
  • 1/2 Teaspoon crushed garlic
  • 1 medium onion, diced
  • 2 Tablespoons Olive Oil (or fat of choice)
  • Salt and Pepper to taste

What to do…

  • Preheat oven to 400 degrees
  • Squeeze out all the moisture from the spaghetti squash with a paper towel and evenly distribute into lined muffin tins (This is my 2nd time making these and I spent almost as much time scrubbing the tins both times, even though I greased them!!).  I had Maya push a paper towel into them to get even more moisture out.  She thought it was fun, and it helped pack them in there!
  • Bake for 10 minutes til the spaghetti squash gets slightly browned at the edges.
  • While that is baking…In a large frying pan, heat up your oil (or fat of choice) with the ginger and garlic, and cook diced onions until soft.  I let Maya stir these up.  🙂
  • While these are cooking you can dice up your chicken sausage.  Once the onions are soft, add in the chicken sausage for a few minutes to warm them up and release the juices.
  • After the spaghetti squash has cooked, reduce  your heat to 350.
  • Evenly distribute the onion/chicken sausage on top of the spaghetti squash in the muffin tins.
  • Whisk all the eggs, and add salt and pepper to taste.  Maya loves whisking eggs, and it was an easy way for her to help!
  • Pour over the sausage and onion mixture until you can see the egg.  Not quite covering the sausage.
  • Bake at 350 for 20 minutes, or until the eggs are all the way cooked through.
  • Store in an air tight container, and eat through out the week!

Here are some behind the scenes video from us making these.  I’m totally inept at Snapchat, but we are both having fun with it.  Find us at lkahan-ditelle 🙂

ENJOY!! 🙂dit-elle-Lauren

Baked Bacon

Ever felt stumped when trying to make more than a few strips of bacon, perhaps for a big breakfast, brunch or party? I usually microwave bacon, occasionally will fry it, but that works best in small batches and ends up taking a while and sometimes making a mess! Baked bacon to the rescue!

This is a super simple way to cook bacon! You’ll need a large glass dish (9″ x 13″) and you’ll simply lay the strips of bacon side by side – bake it in a hot oven until desired crispiness and then remove, let drain on paper towels and voila!

baked bacon blog

Ingredients

  • Bacon

Directions

  • Heat oven to 400*
  • I recommend using a large dish with sides, e.g. a 9″ x 13″ glass dish
  • Lay strips of bacon side by side and bake for 20 minutes or until desired crispiness is reached

Serve with.. pretty much anything! 🙂

dit-elle-Esther

Paleo Blueberry Coffee Cake

I made this Blueberry Coffee Cake for our Easter Brunch a few weeks ago and it was a big hit with big and small! This recipe is from Elana’s Pantry

It is not very sweet and the almond flour gives it a rich hearty flavor.

blueberry almond flour paleo cake blog (2)blueberry almond flour paleo cake blog (1)

Ingredients

  • 2 cup almond flour
  • 1/4 tsp baking soda
  • 4 large eggs
  • 1/4 cup shortening or butter
  • 1/4 cup coconut sugar
  • 1 Tbsp vanilla extract
  • 1/2 cup frozen blueberries
  • Topping: 1/4 cup shortening or butter, 1/4 cup coconut sugar, 1/2 cup almond flour, 1 Tbsp ground cinnamon

Directions

  • Oven to 350
  • Grease 8″ round baking pan
  • Combine flour, baking soda in bowl
  • In another bowl, whisk together eggs, shortening, coconut sugar, vanilla
  • Stir wet ingredients into the almond flour mixture until thoroughly combined, then stir in the blueberries
  • Pour batter in pan
  • To make topping, cream shortening and coconut sugar, stir in almond flour and cinnamon, then sprinkle over cake batter
  • Bake for 30-40 minutes or until toothpick inserted into center of cake comes out almost clean
  • Let cake cool in pan for an hour, then serve

dit-elle-Esther

Savory Cheddar Herb Waffles

This is a delicious cheesy version of classic waffles! Totally delicious served simply with fried eggs and some chopped fresh herbs!

Ingredients

  • 2 1/2 cups gluten free baking flour or almond flour (I used ~2 cups almond flour + 1 Tbsp coconut flour)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp active dry yeast
  • 2 eggs plus more for frying (see directions below)
  • 1 1/2 cups milk
  • 1 1/2 cups warm water (warm, not hot)
  • 1/2 tsp honey
  • 3 Tbsp oil or butter
  • 1 cup grated sharp cheddar cheese
  • 1/4 cup finely chopped fresh herbs (such as thyme, chives, basil), plus more chives for garnish
  • bunch of pea shoots, trimmed, for garnish (optional)

Directions

  • Combine dry ingredients in a bowl and whisk to combine (flour through yeast)
  • Make a well in the middle, add 2 eggs, milk, water, honey and oil
  • Whisk until smooth
  • Stir in cheddar and herbs
  • Set aside until batter is doubled in volume and bubbly, about 10 minutes
  • Spoon into waffle iron according to waffle iron instructions
  • In lightly greased skillet over medium heat, cook remaining eggs until set, about 2 minutes
  • Serve fried egg over hot waffle, garnished with fresh herbs

dit-elle-Esther