Tag Archives: brunch

Sweet Potato, Carrot, Onion Hash

Truth be told, these started out in my mind as pancakes (clearly that didn’t happen!). I’m not really sure they are a “hash”, but I couldn’t think of a good name for them. They reminded me of the consistency of polenta, but I didn’t want to confuse anyone any more than I already was haha.

Whatever it ended up being still tasted really good, so it all worked out in the end 😉

I like that the carrots and onions add some additional nutrients/health benefits, and the eggs add a little protein! Blog Whole30 Paleo Sweet Potato Carrot Onion Mash-1 What you need… (would feed 4-6 people)

One Large Sweet Potato
1 medium onion
Handful of baby carrots (about 1/2 cup)
1/2 Teaspoon crushed garlic
2 eggs
Salt and pepper to taste
2 Tablespoons Olive Oil (or oil of your choosing)

What to do…

Blog Whole30 Paleo Sweet Potato Carrot Onion Mash-3

Chop up your sweet potato, onion, and carrots, and toss them into a Cuisinart. Pulse until all finely diced. Maya LOVES this part, and it’s an easy way to get your child involved in the process 🙂
Whisk eggs and garlic together and add into the Cuisinart. Pulsing a few more times, and scraping down the edges to blend.
Salt and pepper to taste.
In a large frying pan, heat oil until nice and hot.
Pour mixture into pan (I had to do it in two batches). Wait until it gets nice and brown before flipping. I loved the crispy parts in there!
Honestly, I made 4 little pancakes the first batch and attempted to keep them in tact. They fell apart, so I just mixed them together in the end…I served it with fish and a variation of my staple Mango Avocado Salad, and it was yummy! I think it would be amazing with a fried egg and avocado too for brunch! Really, the possibilities are endless 😉

Enjoy! dit-elle-Lauren

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

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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 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!

Paleo Blueberry Coffee Cake

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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)

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

Avocado Sweet Potato “Toast” with a Fried Egg…

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I’ve talked before about my love of avocado toast and…having it as breakfast for dinner. Honestly, we eat a variation of avocado toast with eggs quite a lot for dinner. Maya requests it all the time, and it’s such an easy thing to whip up, that I rarely say no haha.

We didn’t have any good bread the other night, but we did have a sweet potato. SO, we unintentionally went the healthier route haha. And it was SO GOOD!!!! Blog Whole 30 Avocado Sweet Potato Toast Fried Egg-1 Ingredients

1 Medium size sweet potato
Avocado (amount varies on how many people you are going to feed)
Eggs (depends on how many people you want to feed)
Olive oil + Salt + Pepper to lightly coat the sweet potato

Directions

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
Bake in the oven for 20-25 minutes, flipping over half way through.
Once the sweet potatoes are crispy on the outside, take them out.
Fry up your eggs. I like mine runny, so they only take a few minutes. I cook Maya’s for a little bit longer, so her yolks aren’t runny.
Mash up the avocado on top of the layered sweet potatoes, then top with your egg.
Serve as is or with a yummy salad or slaw (check out Esther’s recipes here, here, and here.
I cheated and used Trader Joe’s Cruciferous Crunch Collection of Chopped Kale, Brussels Sprouts, Broccoli and Green Cabbage & Red Cabbage, and added some bell peppers, tomatos, and avocado. It was delicious!!! And Maya chowed the whole thing down 🙂

Enjoy!

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

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!

Paleo Cinnamon Coffee Cake

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Paleo coffee cake? This is gluten and grain free and made with high protein almond meal. It turned out fluffy and perfect and the kids loved it as well. I am working on a version with apples that I will post later. 🙂

The flowers shown are from my Dogwood tree. Not edible, but they are a gorgeous rosy pink.

Ingredients

Cake

2 ½ cups blanched almond flour
¼ teaspoon celtic sea salt
½ teaspoon baking soda
¼ cup coconut oil
½ cup honey or maple syrup
3 large eggs

Topping

¼ cup coconut oil, melted
¼ cup coconut sugar (or maple syrup again works great)
2 tablespoons ground cinnamon
½ cup sliced almonds (optional)

Directions

Grease a 9-inch round baking dish with coconut oil and dust with almond flour
In a food processor , combine almond flour, salt, and baking soda
Pulse in coconut oil, honey, and eggs
Spread the batter into prepared baking dish
To make topping, combine coconut oil, coconut sugar, cinnamon, and sliced almonds in a bowl
Brush topping over cake batter
Bake at 350° for 25 to 35 minutes
Cool and serve

Thanks and inspired by Elana’s Pantry

Lemon Pudding Parfait

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Lemon Pudding Parfait anyone? Protein rich and paleo! Top with some chilled whipped cream for some not so paleo but oh so delicious goodness!

Ingredients

12 egg yolks
¼ cup agave nectar or honey
pinch celtic sea salt
¼ cup lemon juice
½ cup heavy cream or use a can of whipped cream to top the pudding – this will give a little extra sweetener (if you so desire) and is a little time saver! You could also drizzle with some coconut milk for a great dairy free option.

Directions

Place egg yolks, agave, and salt in a medium sauce pan
While heating over very low flame, whip with a hand blender for 6-8 minutes, then whip in lemon juice
Chill for a half an hour
If pudding separates, whip with hand blender for 1-2 minutes, until fluffy again
Whip cream in a separate bowl
Serve in small glasses, alternating layers of pudding and whipped cream
Garnish with berries

Serves 4

Thanks Elana’s Pantry! http://elanaspantry.com/lemon-pudding-parfait/

Fresh Squeezed Sparkling Orange Juice

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This was our Easter brunch drink, super simple, super yummy. The kids LOVE to help squeeze oranges on our little juicer, so you can make this into a fun kid activity and show them where juice comes from! 🙂

Ingredients

Oranges
Sparkling water
Fresh rosemary, thyme or mint for garnish

Directions

Juice oranges and pour in glasses
Top with a splash of sparkling water
Garnish with fresh herbs
Serve!

Basil Lime Fruit Salad

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This recipe takes your standard fruit salad and adds a savory undertone and some garden party elegance! 🙂 With whipped cream or coconut milk – it is pure deliciousness! I served this for my Easter brunch and made the syrup days in advance – you can clean and cut the fruit a day in advance, refrigerate separately and toss to serve!

The original recipe called for a 1/2 cup of sugar in the syrup but I generally don’t add sweeteners to fruit. I did add one tablespoon of agave syrup however to balance out the lime and basil. There’s definitely some flexibility here so go ahead and taste your way to the perfect syrup. 🙂

Ingredients

Syrup

1 Tbsp agave syrup
1/2 cup water
1/2 cup packed basil leaves
1 Tbsp grated lime rind

Fruit

You can really use whatever fruit your heart and tummy desires including but not limited to –
Cubed pineapple (about one medium)
Quartered strawberries (about 1lb)
Cubed peeled mango (1 or 2)
4 kiwifruit, peeled, halved and sliced
Grapes, apples, pears, oranges..

Directions

Combine agave and water and bring to a boil.
Remove from heat and stir in basil and lime rind
Cool and strain through a fine mesh sieve into a bowl. Discard solids.
Combine cleaned and chopped fruit and drizzle with syrup right before serving
Toss gently
Garnish with whipped cream, coconut milk and a mint leaf! 🙂

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