Category Archives: Breakfast

Easy Sweet Potato Savory Pudding

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Ack! It’s been another month! Forgive me ūüôā

So I’m not entirely sure what you call an unsweetened baked pudding. it’s not really a souffle, a pudding, or a custard….it’s a little of everything. Regardless, it’s beyond easy and has a wonderful comforting texture.

Ingredients:

  • 4 Eggs
  • 1 1/2 Cup Full Fat Coconut Milk
  • 1 Can Sweet Potato Puree
  • Cinnamon, Nutmeg, Allspice, Clove, Ginger [Heavy on the Cinnamon, maybe a Tbsp or 2, and a tsp or a little less or everything else]whisk or stir all the ingredients together until well combined. Pour into custard cups or ramekins, and place in a larger baking pan. Fill half way with water (but don’t get water into the ramekins!) and bake at 350 until a toothpick comes out clean. Enjoy!!

Note: I’ve also made these with added fillings, such as spinach and chicken, skipped the water bath, and baked like a creamy Quiche. Equally as awesome, and worth experimenting with!¬†

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Over-Ripe Banana Bites

So, I had these two bananas hanging out with me for awhile and they got VERY ripe. They were, had to be 85% black on the outside. So I decided to buckle and use them for a “baked thing”. It’s really not that hard to make, and apart from the 1/2 a cup of nut flour, there’s nothing really questionable. I’d say these would make a good breakfast accompaniment. They are actually pretty mellow in flavor, they aren’t like WOAH BANANA! They are more subtle, with just a hint of sweetness,

Ingredients:

2 over-ripe bananas
1/4 cup coconut flour
1/4 cup cashew meal
6 Eggs
1/8-1/4 cup unsweetened cocoa nibs
1/4 cup light coconut milk
2 TBsp cinnamon
1 tsp allspice

combine all ingredients in a bowl, and mix together, mashing the bananas with a spoon or fork. use a hand blender or immersion blender and blend until smooth. line a large muffin pan with cupcake cups and fill each about 3/4 of the way up. Bake at 375 until they are set and start to turn golden brown.

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Like a Ninja! : Homemade Cashew Butter, and a Smoothie to try out my new Ninja Kitchen System!

Please note, I am in no way affiliated with Ninja, or any of the brands mentioned in my blog posts. I also do not get any money from you going and buying their products. I’m just sharing my own personal experience.

How have I gone this long without a blender/food processor? I have no idea. I’ve been using a hand blender for select things up until now, all while looking enviously at high powered √úber blenders like the Vitamix, while sobbing at the price tag, and waiting for the day that I could bring one home. Then yesterday my parents decide to get me the Ninja Ultra Kitchen System 1200 for a gift, to congratulate me on another successful challenge completed, and for all my healthy efforts and success. Best – Parents – Ever! It’s not a Vitamix, but it’s seriously an awesome and waaaaay more affordable option. I couldn’t wait to try it out! It comes with a 72 oz Blender, a 64 oz Food Processor/Dough Mixer cup, and 3 single serve containers. My brain was racing with possibilities all the way home. Here’s a link to the Ultra Kitchen System on Amazon

http://www.amazon.com/Ninja-Ultra-Kitchen-System-1200/dp/B00FROKCI4

If you are a member at Costco, it’s also available there for considerably cheaper.

http://www.costco.com/Ninja%C2%AE-Ultra-Kitchen-System%E2%84%A2-.product.100056570.html

The first thing I wanted to try, was making my own nut butter. In my house we LOVE Artisana’s Cashew Butter, but it’s definitely a luxury at $15-$19 a jar. We picked up some Raw Cashews at Trader Joe’s and decided to start with that! Then, being that I’ve never made nut butter from scratch, I did some research on the inter-webs.

In the end, I soaked the cashews for 3-4 hours, drained the water, and put them in the processor still a little wet. I didn’t dehydrate them or roast them first like some of the blogs. I also decided not to add any extra oil. The only ingredient I added was a little sea salt at the end. It wasn’t as sweet and creamy as Artisana, but I think it was pretty awesome for a first attempt! It definitely has a creamy smooth texture, and a nice flavor. I think it came out lovely, especially considering how EASY it was.

Raw Cashew Butter

  • 2 cups Trader Joe’s raw cashews (Soaked)
  • A few shakes of sea salt

The first link I listed outlines the process pretty well. You really just have to keep processing until it gets creamy. It takes longer than you might expect, and it definitely goes through different stages. It’s the same process for making nut meal and nut flour, but you leave it in longer to get nut butter.

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This morning, I decided to try the single serve containers, and make smoothies.The containers are built well, and have a clear “Max Fill” line. The top with the blade screws on securely, and when you’re done, they also have tops with a hole to drink out of, so you don’t even have to take it out of the container. They are also super easy to clean.

Nutty Cocoa Berry Smoothie:

  • 1 cup light coconut milk
  • 1 heaping tablespoon cashew butter
  • 1 pitted medjool date
  • 3-4 tablespoons unsweetened cocoa powder
  • 1/2 cup frozen blueberries (approx.)
  • 1/2 cup frozen cherries (approx.)

I put everything into the containers, starting with the coconut milk.

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Then I hit the “Single Serve” button until everything was blended.

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That’s it, super easy! I am so psyched to try more things in this. It’s a really solid machine and performs wonderfully.¬† It’s new, so time will tell how long it lasts, and how it handles in the long run, but I definitely am prepared to keep testing it!

While I was making the smoothies, I also got the rest of breakfast ready. I cooked some Portabella Mushrooms on the griddle, and topped them with heated Applegate Herb Turkey, Applegate Roast Beef, and Two Eggs. YUM! (Note, I know the Applegate roast beef is compliant for the WLC, but the Herb Turkey has Carageenan so it is NOT compliant)

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Crustless No Sugar Added Paleo Pumpkin Bake

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This is more savory than your typical pumpkin pie, with just a hint of sweetness from the coconut butter. It made the house smell amazing as it was baking, just like pumpkin pie. When I took it out initially, it was done cooking (the toothpick came out clean),It tasted good, and it held together fairly well if I used a spatula, but wasn’t as forgiving if I tried to use a spoon or fork to remove squares of it. I decided to put it back in a little longer to get some more moisture out which did the trick. It still wasn’t as firm as traditional pumpkin pie, but letting it chill in the fridge helped it firm up more. Maybe next time I’ll play with the ratio, but it was definitely yummy and made for a great side to my eggs in the morning. If you’re looking for more of a dessert, or are feeling more indulgent, add some maple syrup, honey, or maybe some shredded coconut! But I liked it just fine this way.

Ingredients

  • 4 eggs
  • 1 can organic Pumpkin
  • 1 can Trader Joe’s Light Coconut Milk
  • 1/4 cup (or a few heaping spoons) Raw Coconut butter
  • Some good big shakes of Cinnamon and Ginger
  • A large Dash of Nutmeg

Combine all ingredients with a hand blender until smooth, then pour into glass pan. Bake at 350 for 40-60 minutes until toothpick comes out clean. If there is still a lot of moisture, turn the heat down to 300 and cook 15-20 minutes longer. For best results, chill in the refrigerator, and then lightly warm when ready to eat/serve.

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I LOVE Breakfast Hash

So this week I’ve been using a lot of previous recipes for my dinners, and have definitely been trying to make larger batches (Yay Leftovers!). However, I do want to post a short little check in, to share some of my breakfasts with you. My new go-to favorite thing to make is breakfast hash. I change it up every time, so even though the base is pretty much the same, It doesn’t get boring.

To start, I usually cut up a few sweet potatoes, and an onion. I stick them in a zip lock bag and season lightly with salt, pepper, paprika, and sometimes ginger. That way I can easily grab it out of the refrigerator, and that’s two less things to chop sleepily in the morning.

Here are some combinations I’ve played with that work really well, And I usually serve them with an egg or two on top for more good protein.

Southwest:
Chopped Meat, Chicken Breast, Spinach, Hash Mix, Shredded Cabbage, Cayenne Pepper, Mushrooms, Green Salsa (Served with Avocados and a few banana pieces I cooked in duck fat and cinnamon)

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Fall Favorite:Apple, Chicken, Hash Mix, Cherries, Cinnamon

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The possibilities are endless. It’s just a really versatile way to start the morning. If you put chopped meat or chicken in the hash, you don’t even need to serve it with an egg. I just throw everything on the griddle with some tallow or duck fat and let it cook until the meat is cooked through, the potatoes are soft, and maybe a little browned or caramelized on the outside.

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Remember, just start with a seasoned onion/sweet potato base, and then get creative! Here are good ingredient choices, make your own combinations!

  • Apple
  • Chopped Meat
  • Chicken
  • Mushrooms
  • Cherries
  • Spinach
  • Tomato
  • Zucchini
  • Shredded Cabbage
  • Salsa
  • Olives

Better Breakfast (and a fast and easy lunch too!)

So this week has been pretty exciting. I was given some fresh eggs (I’m talking pretty much right out of the chicken fresh) from the woman who owns the farm stand. I usually buy my eggs from her, they are sourced from a local poultry farm, but these were from HER chickens. She only has a couple of chickens, but she had more eggs than she could use, so she gave some to me (reason #327 why I love supporting local farmers). Now, I had tons of beautiful eggs at home! (I bought 2 dozen of my normal eggs from her earlier in the day) These were great though, because they were all different colors and sizes. Some were big, some were tiny, some were more brown than others, I really enjoyed getting them.

Since then, I have been getting up earlier, and feeling better throughout the day…..because I’m starting it better! I have been making sure to give myself enough time to make a nice, healthy, balanced, breakfast. I haven’t been eating as many snacks in between meals, and I have been feeling satisfied and full until lunch time. This makes packing my lunch for work a lot quicker, and easier. I also have been using my coffee pot’s “delay” – setting it up the night before, so I can wake up to a ready-to-drink cup of coffee! I’ve been experimenting with my coffee (which I either drink black, or blended with 1-2 tablespoons of coconut oil), and while blending the coconut oil in definitely keeps me awake and alert longer, and helps with focus, when I start my day off with a great breakfast, it’s not always needed.

When using smaller eggs, I tend to use 4, but normally 2 or 3 will be fine. My electric griddle makes it really easy to just throw them on with some coconut oil (or ghee), and eat within a few minutes. I’ve been pairing them with half an avocado, that I also throw on the griddle, and some fruit or other carb (like sweet potato hash). Here are just a few examples from this week.

Monday - Eggs over Medium, 1/2 an Avocado, and Fresh Blackberries

Monday – Eggs over Medium, 1/2 an Avocado, and Fresh Blackberries

Tuesday - Eggs over Medium, 1/2 an Avocado, 1 Lightly Grilled Apricot (warmed), and Sweet Potato Hash

Tuesday – Eggs over Medium, 1/2 an Avocado, 1 Lightly Grilled Apricot (warmed), and Sweet Potato Hash version 1.0

Wednesday - Eggs Over Medium, 1/2 and Avocado, and a Grilled Pluot

Wednesday – Eggs Over Medium, 1/2 an Avocado, and a Grilled Pluot

Thursday - Eggs over Medium, 1/2 an Avocado, Sweet Potato Hash 2.0, Grilled Sugar Plum

Thursday – Eggs over Medium, 1/2 an Avocado, Sweet Potato Hash version 2.0, Grilled Sugar Plum

Friday - Eggs over Medium, Sweet Potato Hash 2.0 with added chicken thigh, Grilled Sugar Plum

Friday – Eggs over Medium, Sweet Potato Hash 2.0 with added chicken thigh, Grilled Sugar Plum

Sure, I¬†ate eggs every day, but I’m using other things to mix it up, so It’s not boring. If you didn’t feel like having eggs, you could substitute in some chicken, or other meat, but between the protein from the egg (or other source) and the good fat from the avocado, it should really satiate you through a good portion of the day. Plus, I had 4 dozen eggs in my fridge….I needed to use them!

  • If you want to make the sweet potato hash, I just cut up some sweet potato into really small strips or chunks. I threw it¬† in a zip lock bag with a chopped up onion, and pre seasoned it with salt, pepper, and paprika. Then when I’m ready to use it, I just throw it on the griddle with some ghee, flipping occasionally until the sweet potato¬†is soft in the middle and a little¬†browned on the outside. to change it up Put some pre-cooked chicken thigh on the grill next to the hash, cut into pieces with the spatula, and mix¬†it in towards the end, and it’s like thanksgiving goodness.

Monday I even had time to cook something to bring for lunch….which hasn’t happened in…I don’t even know. Usually If I need to cook something, I do it the night before.

  • I threw some extra chicken that didn’t make it onto the skewers from the night before in a pan, with 1 white onion, 2 cloves garlic, 2 tablespoons coconut oil, a few dashes coconut aminos, and a chopped up medjool date. It was super yummy. Even my boyfriend who doesn’t always like coconut oil, loved it! I’ll have to make it again in an actual recipe.

Easiest Paleo Banana Pancakes

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This morning I felt like putting more effort into breakfast. One of the main reasons I like hard boiled eggs, and usually stick to them, besides being quick and easy, is mostly because I’m just absolutely atrocious at cooking eggs in anything without a “non-stick” coating. Really, I know it’s a terrible excuse. I’ve tried so many different tips and tricks, nothing helps. I’m just bad at it. I can make eggs fabulously on a non-stick surface, but I just didn’t have anything in my arsenal…Until now!

I just recently bought an electric griddle, and have been dying to try it out. In addition to finally being able to cook gooey and delicious over medium eggs, one of the recipes I’ve been looking forward to making again, is this easy recipe I found for Paleo Banana Pancakes!

http://southernhospitalityblog.com/paleo-banana-pancakes/

There are so many variations out there, some using nut flours, some using a different ratio of banana to egg, but these work fantastically, and are BEYOND easy. Last time I made them, I used my little frying pan, and although with coconut oil I had no problem with sticking, I had to make one at a time. I’ve been wanting an electric griddle ever since, and pretty much avoided making them until I bought one.

Anyway, the pancakes are easy. I don’t really consider them “Paleo-ified” food, because they actually are healthy. The problem I always have with things like “Paleo Cupcakes” or “Paleo Scones” is that they often aren’t really that good for you, and they are still promoting the standard american diet that got so many of us into trouble in the first place. These are simple, no added sugars or sweetners, just egg and banana (with maybe a pinch of salt and a little cinnamon). It’s stripped down, It’s protien, it’s carbs….it’s a fantastic morning food.

I made sort of a big batch today, using 4 bananas and 4 eggs. You get about 3-4 pancakes per banana/egg so I made about 12. I like using the hand blender to make sure everything is combined evenly. In the past I’ve tried cooking them in butter, but even before cutting butter out, I liked the way they cooked in coconut oil much better. Afterwards I cooked a few eggs, flawlessly, and rushed off to work. Best breakfast I’ve had in awhile.


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