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! 🙂
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
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
This is a staple recipe in my house and a great way to prepare chicken. I like to make a big batch and freeze in small containers. Hungry toddler? No problem! Heat up the chicken and some veggies or make a chicken and cheese quesadilla.. and you have a quick and healthy dinner.
I also like this as a base recipe for tacos – poach the chicken, shred it, and then add taco seasoning!
Whole chicken or 4 large chicken breasts
1 onion, roughly sliced
Put everything in a pot and add water till it almost covers the chicken
Bring to a boil and let simmer for 45-60 minutes
Remove chicken, put on a plate and let cool
Once cool enough to handle, de-bone the chicken and remove skin
Shred meat with a fork and put back in a new pot
Add 1/2 cup of the chicken stock back and bring to a simmer – add additional spices as desired
As for the rest of the liquid (in original pot), remove onions, but save the liquid as this is excellent chicken stock that you can freeze and use later
Bacon avocado chipotle sauce sweet potato burger with asparagus!? What? Yes! Because all of these flavors are awesome together and this is a fabulous paleo dinner!
When I first went strict gluten free years ago because of a severe allergy (and I avoid most grains and legumes for health reasons) I had no idea how I would “survive without bread”. I loved it and flour and gluten is in “everything”! Well, I’ve learned a lot about gluten free and paleo cooking over the years, was in part inspiration for this blog with Lauren, and this is just one example of how a burger can be totally delicious.. without the bun and with more veggies! Enjoy. 🙂
Hamburgers (fried or grilled)
Bacon strips (cooked)
Sweet potato rounds (peel potatoes, slice in 1/2 rounds, bake on oiled baking pan for ~20 minutes
Chipotle sauce (1/4 cup mayo + 1/2 tsp taco or chipotle spice whisked together and refrigerated until ready to use)
Fresh steamed or grilled asparagus
Stack items as desired, smother in the chipotle sauce and serve!
Enjoy with a chilled beverage, my favorite is pear or apple cider! 🙂
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!
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
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!
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
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.
Thanks PCC Natural Markets for the inspiration (modified and shortened recipe from the original and it was still great)!
I LOVE winter greens and if you’re wondering what winter greens are think chard (rainbow or swiss) or kale or those types of leafy greens. So I read this recipe that took sausage, onions, winter greens and sautéed it all.. and then you put it in a casserole dish and poured cream all over it and topped it with cheese. While that was super delicious, but WAY too rich and a few steps too many, I simplified the recipe with the option (of course! :)) of adding cream and cheese or not!
1 tablespoon butter, plus extra for dish
2 shallots, sliced
3 cloves garlic, minced
1 pound bulk Italian sausage (or pre-cooked sausages like roasted red pepper turkey, feta and spinach, etc.. there’s a great selection out there and if you get something pre-cooked you are also saving some cooking time)
3 pounds braising greens (kale, mustard, chard, collard, etc.), tough stems removed and leaves, cut into small pieces
1/8 teaspoon freshly grated nutmeg (optional)
Red chili flakes (optional)
Salt and pepper, to taste
Additional optional steps for Baked Casserole version
1/2 cup chicken stock (optional, see below)
1 cup heavy cream (optional, see below)
1 cup grated Gruyere cheese (I used Parmesan)
In a skillet, melt butter and add shallots and garlic and cook for a few minutes until fragrant but not starting to brown
Stir in sausage and cook, breaking into small pieces, until cooked through, about 10 minutes. Drain off fat, if desired.
Add braising greens, in batches, stirring until cooked down. When all greens have been added, cook and stir for 5 minutes; season with nutmeg, salt and pepper and red chili flakes.
This is where I stop and serve with freshly grated Parmesan! Voila! Finished!
But if you want to get fancy, add chicken stock and cook 5 additional minutes. Transfer greens to the prepared dish. Drizzle with cream and sprinkle with cheese. Bake until cream is bubbling and cheese is golden, 20 to 30 minutes.