Tag Archives: breakfast

Sweet Potato Hash with Spinach and Eggs

Good morning! Sweet potatoes, sausage, egg and greens tossed in a skillet makes an excellent breakfast. There are a few steps, so this is a great weekend breakfast to make during that first cup or two of coffee. 😉 Paleo, gluten free, and wonderful served with fresh fruit or berries!

yam spinach egg hash blog (3) yam spinach egg hash blog (2) yam spinach egg hash blog (1)

Ingredients

2 tablespoons high-heat oil, divided
1 pound fresh sausage (optional)
1/2 onion, thinly sliced
3 cloves garlic, minced
1 1/2 pounds garnet or jewel yams, or sweet potatoes, scrubbed and cut into 1/2-inch cubes
1 bunch spinach or kale, tough stems removed and leaves chopped
Salt, black pepper, and/or red chili flakes to taste
4 eggs

Directions

Heat 1 tablespoon oil in skillet over medium-high heat. Add sausage (if using); crumble and cook until no longer pink. Add onion, garlic and cook until onion is soft, 5 to 7 minutes. Remove mixture from pan.
Heat remaining oil in skillet and add yams. Cook until golden and tender, stirring occasionally, about 20 minutes. Return sausage mixture to the skillet. Stir in spinach or kale and toss with potatoes and meat. Now, using a spoon, make 4 shallow indentations in the hash and crack 1 egg into each indentation. Reduce heat to medium-low, cover, and cook until whites are set, 8 to 10 minutes. Serve immediately.
Enjoy!

Thanks PCC Natural Markets for the inspiration (modified and shortened recipe from the original and it was still great)!

dit-elle-Esther

Chicken Sausage, Spaghetti Squash Egg Muffins | Paleo, Whole30

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I’ve seen so many variations of eggs in a muffin tin. The possibilities are almost endless! I saw a version of this recipe posted on the @Whole30Recipes page on Instagram by @dollyessfit, although I couldn’t find it on her website, Unapologetically Living, but there are a lot of other yummy recipes there.

I changed it a little, but basically stuck to what she did, and these were amazing! And better yet. I had breakfast every day for a week, and Maya asked for them for lunch too!

She also helped with almost every step. She’s totally getting into cooking with me and wanting to help with everything! Yes, it takes a little longer, and some ingredients are lost along the way, but it’s so worth it for her to know that she helped make what we are eating! Especially when it’s healthy! I mean, what kid doesn’t want to make cookies? I love that she was excited to make these with me, and more importantly that she wanted to eat them! Although, that last part isn’t a real shock. She eats just about anything. 🙂 Blog Paleo Whole30 Egg Chicken Sausage Spaghetti Squash Egg Muffins-1 What you need… (12 Muffins)

6 Large Eggs
2 cups spaghetti squash, cooked with water squeezed out.
4 precooked chicken sausages, chopped into bite size pieces
1 cup spinach, kale (or any leafy green) chopped
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 greased muffin tins (overly grease!! I had to do a lot of scrubbing to get all the egg off after, because I only lightly greased). 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), 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 6 eggs in with diced greens.
Pour that evenly over muffin tins til the mixture reaches the top. They don’t rise that much.
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!

Keeping it Real…

The number one hardest part of cooking and baking with a toddler? Or at least MY TODDLER, is stopping them from licking the spoon and eating along the way. But…whatever. Oh, and we made these at 5:00 at night, so there was NO natural light, which bums me out, but such is life.

Blog Paleo Whole30 Egg Chicken Sausage Spaghetti Squash Egg Muffins-10 The second hilarious thing that happened (which I’m only admitting at the very end of this post, knowing most people won’t get this far hahaha.) I accidentally turned the oven off when I thought I was turning it down to 350. So…I put the muffins in, checked them at 20 minutes and thought. WHY don’t they look more cooked?? Did I not get enough moisture out of the squash?? SO…10 more minutes. STILL not looking done. 5 more minutes. Then I started getting confused on how long they’d been in there and wondered how I would tell people how long they should cook! SO, I checked them again, and realized…my hand wasn’t hot when I stuck it in to shake the pan. Um….hmmm, yeah, turning the oven on. Important step!!!! I was actually making these for dinner and had to scrap it and make something else while they cooked for their appropriate 20 minutes. GRRRR.

ENJOY!! 🙂 dit-elle-Lauren

Spiced Coffee

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Twas the night before Christmas and all through the house
Not a creature was stirring, except for mommy wrapping presents..!
And she needed some coffee!

Not really. But maybe. It certainly will be a good Christmas breakfast drink tomorrow morning. Coffee, spices, hot milk and some optional whipped cream on top. This is delicious. Enjoy!

spiced coffee blog (3) spiced coffee blog (2) spiced coffee blog (1)

Ingredients

1/2 cup fresh ground coffee
2 tsp ground cardamom
1 Tbsp honey
1 tsp cinnamon
1/2 tsp nutmeg
1-2 cups milk (cows, almond, coconut, or other)

Directions

In a coffee filter, add coffee, cardamom, honey, cinnamon and nutmeg
Mix gently to combine
Add water to coffeemaker and brew
Heat milk until just steaming
Pour coffee into mug and top with desired amount of milk
Optionally serve with some fresh whipped cream and a dusting of cinnamon and a cinnamon stick
Cheers and Merry Christmas, happy holidays!

dit-elle-Esther

Paleo Breakfast for Champions

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This is one of my favorite breakfasts – super quick and easy, healthy and tasty!

paleo breakfast eggs and veggies blog (2)

Ingredients

3 eggs
1 Tbsp butter
1-2 cloves garlic
Salt & pepper to taste
Fresh cut vegetables of your choice

Directions

Melt butter in pan, add sliced garlic and let saute for ~ 1 minute on medium heat (don’t let turn brown)
Crack eggs into pan and whisk with fork
Cook until firm and starting to brown
Serve with fresh veggies
Voila! Easy!

dit-elle-Esther

Baked Pumpkin Doughnuts with Maple Pumpkin Glaze // Paleo

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I’ve been dying to make baked pumpkin donuts. We finally did this last week, and they were so good! I couldn’t really find a recipe that matched up with the ingredients I had on hand (no time to go to the store ;)), so I kind of made it up as I went along using Against All Grain‘s “Baked Pumpkin Spice Doughnuts” as my guide and changed/added things here and there from what I had on hand and what I thought it needed.

These are baked instead of fried, are paleo, and have no refined sugar. No guilt, yet delicious-WIN!

I drizzled the Paleo Maple Pumpkin Sauce/Glaze that I posted yesterday over them, and…YUM!!!

Ingredients

5 large eggs
½ cup Almond Milk (you could use cocunut milk too)
½ cup Pure Maple Syrup
½ cup Organic Pumpkin Puree
¼ cup Coconut Oil
1 teaspoon Vanilla Extract
1 ¼ cup Coconut Flour
1 teaspoon Baking Soda
1 teaspoon Pumpkin Pie Spice
¼ teaspoon Sea Salt (I did 20 grinds on my grinder :))
½ cup Unsweetened Applesauce
Maple Pumpkin Glaze

What to do

Preheat oven to 350 degrees F and oil the insides of your doughnut pan really well. I put coconut oil on a paper towel and rubbed it around.
Mix all the wet ingredients until eggs are fully blended
Add the dry ingredients, then mix until dough is formed
Fill doughnut tins to the top (mine didn’t rise very much)
Bake for 20 minutes. Let them cool for about 10 minutes, then pop them out and cool on cooling rack.
Once cool. Drizzle with glaze. Best eaten right after glazing. Or…skip the glaze and eat as is!

Having a cute assistant isn’t necessary, but it helps 🙂

The batter is pretty dense and only rises slightly, so you can fill the molds up to the top. And then…you wait 🙂 Enjoy!

Eggs and Bacon Tart

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No gluten, no grains, no dairy.. just a pure protein power breakfast tart. Served with some sautéed veggies and fresh fruit and you’ll have a great meal!

Ingredients

1 lb organic bacon
1 cup thinly diced scallions, leaks or onion
8 large eggs
salt and pepper to taste
Fresh chives for garnish

Directions

Oven to 350*
Cook bacon in skillet until browned, ~5 minutes
Remove and cool and then mince or finely chop
Pour off and discard fat from skillet
Return bacon with onions or scallions and saute for a few minutes
Beat eggs, pepper and salt
Put bacon/onion mixture in a round glass pan (8″ or 9″ works well) and pour egg mixture on it
Bake for 25-30 minutes or until firm
Let cool a bit and garnish with fresh chives

Peach or Nectarine Crisp

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Sweet succulent peaches and nectarines are sprinkled with an almond oat topping and baked till crisp and golden. Served with rich vanilla ice cream, this is wonderful and delicious summer dessert.

I modified this recipe from the original from PCC Natural Markets – but because the peaches were so ripe and sweet and I was planning to serve this with vanilla ice cream, I used a lot less sugar and also substituted tapioca flour instead of the corn starch. You can consult the original here, but here is my version of the recipe and the vote in my house was: this peach crisp is amazing!

Ingredients

2 pounds ripe peaches or nectarines, cut into 1-inch pieces
3 Tbsp coconut sugar, divided
2 teaspoons lemon juice
4 teaspoons tapioca flour
1/2 cup almond flour
1/2 cup old-fashioned rolled oats (quick-cooking fine)
6 tablespoons cold salted butter, cut into small pieces
Vanilla yogurt or vanilla ice cream, for serving (optional)

Directions

Preheat oven to 375° F.
Combine peaches or nectarines, 1 Tbsp coconut sugar, lemon juice and tapioca flour in a 9-inch shallow round baking dish or pie plate.
In a separate bowl, combine almond flour, oats and salt. Rub in butter with your fingertips until coarse crumbs form. Sprinkle oat topping over the fruit mixture. Place the dish or pie plate on a rimmed baking sheet.
Bake until the topping is golden brown and the filling is bubbling, 40 to 45 minutes. Let cool 15 minutes before serving. Top each serving with a dollop of yogurt

Thanks PCC Natural Markets

Paleo(ish) Strawberry Cupcakes

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Gluten free, grain free, high protein strawberry cupcakes? Yes! Yum! The kids had fun eating these. Whipped cream and fresh strawberries on top optional, but highly recommended! 🙂

Ingredients

½ cup coconut flour
1 tablespoon arrowroot powder (I used tapioca powder since I did not have this ingredient.. arrowroot powder is used as a thickening agent)
<¼ teaspoon celtic sea salt (optional)
½ teaspoon baking soda
4 large eggs
½ cup agave nectar or honey (I used 1/4 cup, and these were plenty sweet)
1 tablespoon vanilla extract
½ cup finely chopped fresh strawberries
Whipped cream and more strawberries for topping

Instructions

Preheat the oven to 350°F. Line 8 muffin cups with paper liners (or 12 mini muffin cups).
In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.
Scoop cup of batter into each prepared muffin cup.
Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour.

Thanks once again – ElanasPantry!

Orange Cake

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This is a totally delicious cake! Eat it for breakfast or dress it up for high tea or dessert! You can enjoy this as is for paleo goodness, or add an optional sweet and citrusy glaze to make it even more amazing!

Though I haven’t tried it, Elana (from Elanaspantry.com) says there’s a Starbucks version out there that tastes just like this one.

The one tricky part of this recipe is that you have to boil oranges for 90 minutes. So plan ahead. The oranges are low maintenance while cooking, but keep an eye so you don’t run out of water. As an extra bonus, your house will be filled with a refreshing and natural citrusy aroma! 🙂

Ingredients

2 oranges
4 large eggs
1/2 cup agave nectar or honey (original recipe says 3/4 cup)
2 cups blanched almond flour
1/4 tsp celtic sea salt
1 tsp baking soda

Glaze (optional)

1 cup powdered sugar
1 Tbsp fresh squeezed orange juice
1/2 orange, thinly sliced for decoration

Instructions

Wash the oranges and boil them whole (peel and all) for 1 ½ hours, or until soft
Place whole oranges (peel and all) in a food processor and blend until smooth
Process in eggs, agave, almond flour, salt and baking soda until well blended
Pour batter into a greased 9 inch cake pan
Bake at 375° for 45-50 minutes, until a toothpick stuck in the center comes out clean
Cool in the pan for 2 hours
Make glaze by working orange juice into powdered sugar. You can add more/less liquid to get desired consistency. Pour onto cake and even out with spatula. Decorate with optional orange slices.
Enjoy or refrigerate for a few days (if you can keep from eating it up)! 🙂

Thanks for the inspiration Elanaspantry.com!

Potato Egg Baskets

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Potatoes, eggs, prosciutto and some herbs all in one! These are a very pretty addition to a breakfast or brunch spread, or keep in the freezer for a great protein snack!

Ingredients

1 1/2 pounds Yukon gold potatoes, peeled and grated (super fast – run potatoes through your food processor with grater blade)
2 tablespoons unsalted butter, melted
1/2 cup grated Parmesan cheese, divided
12 eggs
3 slices prosciutto, chopped
2 tablespoons freshly chopped chives
1 tablespoon freshly chopped parsley
Salt and pepper, to taste
Cayenne pepper, to taste (optional)

Preparation

Preheat oven to 425° F. Lightly grease a 12-cup muffin tin.
Combine potatoes, butter, 1/4 cup cheese, salt and pepper in a bowl. Divide potato mixture evenly among prepared muffin tin and gently press to form a thin layer on the bottom and sides of each cup.
Bake until just golden brown, 15 to 18 minutes. Remove from the oven and reduce the temperature to 350° F.
Gently crack 1 egg into each potato basket. Sprinkle with prosciutto, chives and parsley.  Top each egg with remaining cheese.
Return to the oven and bake until eggs are set, 10 to 13 minutes. Sprinkle with cayenne pepper before serving.

Thanks PCC Natural Markets!

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