Eggs in Clouds

This is another one of those pinterest recipes and I am completely aware that the name is super cheesy but whatever, it is, what it is! Again it would more be classified as "low-carb" rather than paleo but you can omit the cheese and you are well on your way. You could vary the ingredients to make it different each time!

4 eggs
1/4 cup grated pecorino-romano (I didn't have any so just used cheddar)
1/4 cup chopped chives
1/4 cup crumbled bacon
1/2 tsp garlic powder
Pepper

Preheat oven to 450 degrees. Separate eggs, putting whites in 1 large bowl and yolks in 4 separate small bowls. Whip whites until stiff peaks form. I used my kitchen aide mixer because its wonderful and why wouldn't I? 

Fold in cheese, chives, garlic powder and bacon. Spoon into 4 mounds on parchment-lined baking sheet; make a deep well in center of each. Bake at 450 degrees for 3 minutes. Remove from oven, add 1 yolk to each well; season with pepper and bake until yolks are just set, about another 2 to 3 minutes.

Enjoy! These creations are light and fluffy and quite tasty.

Recipe is from Rachael Ray!

Quick Breakfast Ratatouille

Ratatouille is a bowl of summer’s bounty, elevated beyond the sum of its parts. Sadly, out of season ingredients, and bad preparations have left most people craving the Disney flick over this summer stew from Provence. If you've ever had a good ratatouille though, it’s a memory that’s hard to forget. Large chunks of tender vegetables, iinfused with the ripe flavors of the summer sun. Juicy, but not watery, and with a rich savoriness that tastes more sinful than its virtuous ingredients indicate.

This is not a traditional ratatouille but a quick and easy version. I will have the traditional version in a few weeks!

3 tbsp extra virgin olive oil
3 large cloves garlic, roughly chopped
1 large onions, sliced
1 medium red bell peppers, cored, seeded and sliced
10 button mushrooms, sliced in half
2 medium tomatoes, cored and sliced or several grape tomatoes cut in half
1 medium zucchini, chopped
1 tbsp flat leaf parsley roughly chopped
1 tbsp cup basil roughly chopped
2 - 3 sprigs thyme
salt and pepper to taste

Heat olive oil in pan on medium heat, add onion and garlic and saute for 2 to 3 minutes, or until onions are tender. Add peppers, tomatoes, mushrooms and zucchini and continue to cook for an additional 5 - 7 minutes, or until vegetables are tender. Add fresh herbs and season with salt and pepper. Serve on its own or over a poached egg.

Banana Bread

So far I've given you a cheat day banana bread recipe, now here is a paleo option!

4 very ripe bananas, mashed
1/3 cup coconut oil or grass-fed butter, melted
4 free-range eggs
1 tsp vanilla
1 ½ tsp cinnamon
½ cup organic coconut flour 
1 heaping tsp baking soda
¼ tsp salt
optional add-ins: 1/3 cup dark chocolate chips, walnuts, pecans, slivered almonds, raisins, etc.

Preheat the oven to 350 degrees. Combine bananas, coconut oil, eggs and vanilla. Combine until well mixed. In a separate bowl combine cinnamon, coconut flour, baking soda and salt. Add dry ingredients to wet ingredients. Mix until well incorporated. 

Pour into a lightly greased (use coconut oil or butter for greasing) bread pan and bake for about 45 minutes or until center is set and top is golden.

Often times paleo baking can be dry but this is far from that. This bread is moist and delicious.

Recipe from my friend Ashlyn via Primally Inspired

Dijon Pork Skillet

1 lb ground pork
8 oz mushrooms, coarsely chopped
2 cups grated sweet potato
2 cloves of garlic, chopped
1 tsp pepper
1 tsp garlic powder
1 tsp salt
1 tsp basil
2 Tbsp Dijon mustard

Heat 1 tbsp of coconut oil in a large skillet over medium-high heat. Add the ground pork and the spices. Break the meat into pieces and brown the meat. Once cooked remove from skillet.

Add 1 tbsp of coconut oil. Add the mushrooms and sweet potato and cook for 7 - 8 minutes or until tender. Add garlic and cook for an additional 2 minutes. Add the meat back to the skillet and combine.  Add Dijon mustard and heat through. Season to taste.

Recipe from Living Low Carb

Strawberry Lemon Scones

1 1/2 cups Almond Flour
1/2 tsp baking soda
1/4 tsp sea salt
zest of 1 lemon
1 egg
1 tbsp coconut oil (melted, slightly cooled)
1 tsp vanilla
1 tbsp lemon juice
1/2 cup chopped strawberries
1 tbsp honey (optional)

Preheat oven to 325 F. Line a baking sheet with parchment paper (I didn't have any parchment today as such I greased the pan with coconut oil, they did stick slightly but would be a possible option).

In a large bowl mix together almond flour, lemon zest, baking, soda, salt.

In a small bowl slightly beat the egg, vanilla, coconut oil, lemon juice, honey with a whisk/fork.

Add to dry ingredients and stir until incorporated.  Add strawberries

Using a large cookie scoop or ice cream scoop, drop onto lined parchment paper. Cook for 14-18 minutes until golden brown on top (do not overcook, color should just be slightly golden). Cool on wire rack about 10 minutes to allow everything to come together.

Recipe from Baking with Balance

Chocolate Chip Banana Bread (Cheat Day)

This is another of my go to recipes when I have company and it is always enjoyed. 

1/2 cup butter 
1 cup sugar 
3 over ripe bananas
2 eggs 
1 tsp vanilla
2 cups all-purpose flour 
1 tsp baking powder 
1 tsp salt 
1 tsp cinnamon
1/2 tsp baking soda 
1 cup chocolate chips
½ cup chopped walnuts or pecans

Preheat oven to 350 F. Cream butter and sugar. Add bananas, eggs and vanilla. Mix dry ingredients together. Gradually add dry ingredients to wet ingredients. Add chocolate chips and nuts. 

Place batter in a greased bread pan. Bake for 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes then remove from pan. Complete cooling on a wire rack. 

Portobello Mushroom Eggs Benedict

Eggs Benedict is one of my favorite breakfast dishes. With use of the portobello mushroom you won't even miss the English muffin. 

Roasted Portobello Mushrooms
4 large portobello mushrooms, stemmed
2 tbsp olive oil 
salt, dash

Hollandaise Sauce
½ cup grassfed butter
3 egg yolks
2 tbsp lemon juice
¼ tsp salt
½ tsp cayenne pepper

8 strips of bacon
4 eggs
2 tbsp white vinegar
chives, for garnish (optional)

There are two options for cooking the mushrooms. You can use the BBQ or the oven. Preheat oven to 400 degrees or heat BBQ to medium heat. Rub portobello mushroom caps with olive oil and sprinkle with salt. Spread on a baking sheet, cap side up, and roast 15-20 minutes, or until tender. If using BBQ cook for about 15 minutes or until tender. 

Cook bacon by your preferred method. 

To make the hollandaise sauce, melt butter in a small saucepan over low heat or in the microwave. Place a pot of water onto boil, and once boiled lower heat to medium. Place egg yolks, lemon juice, salt and cayenne in a glass or metal bowl and whisk together. Place bowl over the pot of boiling water (creating a double boiler), whisk vigorously and slowly add the melted better. Continue whisking until the sauce thickens up. 

Using the same pot of water, add the vinegar. Bring to a simmer over medium heat; reduce heat to low. Crack eggs one at a time into a small dish, and gently slip them into the barely simmering water. Cover the pan and cook about 4 minutes, till whites are cooked but yolks are still runny (you can test this by gently touching them – they should jiggle). Remove eggs with a slotted spoon, and drain on paper towels. 

To assemble, place one mushroom cap on each of 4 plates. Top with bacon, a poached egg, and a spoonful of hollandaise sauce. Garnish with chives, if desired. Serve immediately. 

Recipe from 

Tomato Egg Scramble

When I was in Vietnam this past September, one of the breakfast dishes we were served was a type of scramble made with tomatoes and eggs. It was a simple dish but was always quite tasty. Now, when they served the dish it was served with a delightful french style bread but this dish is just as good without it. The best past: simple and quick to make!

1 tomato, chopped

1/2 onion, chopped

1 tbsp olive oil

2 eggs

salt and pepper

2 tsp fresh cilantro, chopped

Sriracha hot sauce

Heat olive oil in a small skillet on medium heat. Add the onion and cook until translucent and soft, about 5 minutes. Add the chopped tomatoes and cook until most of the moisture has been removed, about 3 minutes. Add the eggs and scramble. Season with salt and pepper. Continue stirring until the eggs are cooked. Remove from skillet and top with fresh cilantro and sriracha hot sauce to taste. Enjoy!

Honey Nut Cereal

1 cup whole almonds
1 cup sunflower seeds
1 cup pumpkin seeds
1 cup sliced almonds
1 cup unsweetened coconut
1/2 cup dried cranberries
1/4 cup ghee* (or butter)
1/4 cup honey
1 egg white
2 tsp cinnamon


Preheat oven to 400 F

Pulse the first three ingredients in the food processor. Combine the food processor ingredients with the sliced almonds, coconut, and raisins. Then stir it up.

Melt the ghee/butter and honey together and drizzle over the mixture. Pour in the egg white and mix until well coated. Sprinkle on the cinnamon.

Pour evenly onto a large cookie sheet and bake for 15-20 min, stopping frequently to stir (5 minutes). Enjoy with almond milk or coconut milk and you'll never miss regular cereal again!

Recipe from the totally awesome Cavegirl in the Kitchen

Bacon Quiche with Almond Flour Crust

As an OT, we are known for having many potlucks and this was the creation that I brought to this week's breakfast potluck. It was a hit with paleo and non-paleo eaters!







For the crust
1 1/2 cups almond flour
1 egg
1 egg white
1 tsp oregano
1/2 tsp garlic powder
1/2 tsp black pepper

For the filling
6 eggs
1 cup coconut milk
6 pieces of  nitrate-free bacon
1 small onion, thinly sliced
1 cup sliced mushrooms
2 cloves garlic, chopped
3 - 4 sun dried tomatoes packed in oil, chopped
1 cup fresh spinach
Sea salt and pepper

Preheat oven to 375 degrees F. 

In a medium sized bowl, combine almond flour, egg, and egg white and spices until "dough" starts to come together. Press dough into a pie pan, using the palm of your hand to reach desired thickness. Poke crust with a fork to avoid bubbles. Bake crust for about 15-20 minutes, or until lightly golden brown.

While crust bakes, fry bacon in a pan until crispy. Crumble and then set aside. In the same pan, saute onions and mushrooms until onions are translucent. Add garlic, sun dried tomatoes and spinach and cook down slightly.

In a large bowl, whisk eggs and coconut milk. Add bacon and vegetables. Season with salt and pepper.Pour egg mixture into pre-baked pie shell. Bake for about 25-30 minutes, or until center is just slightly set. 

You want it to be slightly jiggly, but not loose. Allow to cool for about 15 minutes. Serve warm.

Adapted from CupcakesOMG

Coconut Almond Latte

For anyone that knows me, they know that I am a coffee fanatic. I just love the stuff. I mean who doesn't love a good cup of coffee in the morning, or afternoon, or evening. Really when isn't coffee a good idea. Now, I'm not one of those hardcore people who can drink it black, I need something in it. This was one of the hardest things to change in my diet when it came to paleo. And still to this day, I often stumble and resort back to cream or even whipping cream in my coffee. There are many alternatives that you can use but they just weren't quite right for me. For some, almond milk works but for me it just wasn't enough. I did use coconut milk for quite some time but again it just wasn't right for me.

However, when it comes to lattes this is a great recipe! Now if only I could get Starbucks on board! 

1/2 cup unsweetend almond milk
1/2 cup coconut milk
1 shot of espresso
1 tsp honey (optional)
Cinnamon for dusting (optional)

I have an espresso maker and therefore can make the espresso, heat and froth the milk all at once. If you don't have an espresso maker you can warm the almond milk, coconut and honey in the microwave and then froth with a milk frother or good old fashion whisk  The espresso you can make with a french press or you can just make really strong coffee. Place espresso shot in a glass and pour in your almond milk. Top with cinnamon. 

Breakfast. What's the big deal?

Let's talk a little about breakfast. We have all heard that breakfast is the most important meal of the day yet it is often skipped or missed because people run out of time in the morning. So, what is the big deal about breakfast? Can a solid breakfast really make or break your fitness goals?

Let’s start by dissecting the word ‘breakfast’. When you take it apart you find two words with an all-important hidden message. Break – Fast. I can hear your wheels spinning on this one! That’s right, breakfast is the meal that breaks the fast that your body goes into each and every night when you sleep. When breakfast is skipped, your body continues to fast until you eat later in the day.

Your brain needs fuel to function at its peak. This fuel comes in the form of glucose derived from food and is needed to walk, talk and perform all other activities. When you skip breakfast your brain is forced to work extra hard in breaking down stored carbohydrates or to turn fats and proteins into usable forms of glucose. Eating breakfast has been proven to improve concentration, increase your problem solving capabilities, enhance overall mental performance and even boosts your memory and mood.

Your metabolism will go into ‘famine’ mode. Three to four hours after you eat, your metabolism shuts down and acts as if it needs to store food. This is a great function to have if a famine were to break out, leaving you without food for days. Since this is likely not the case for you, it is pretty annoying when your body starts packing on the pounds in an attempt to protect you from starvation! Eating breakfast communicates with your body the fact that you are healthy, well fed and not in need of extra fat storage.

So the better question is: What options do we have for a paleo breakfast? Breakfast seems to be associated with cereal, toast, bagels, English muffins, waffles and sugar laden foods. Breakfast doesn't have to equal grains! I think a lot of people also get stuck in a breakfast rut making the same dish every day. My biggest tip is to get used to seeing breakfast as fuel – it’s just another meal! And who wants to start the day off with a big sugar crash?

Breakfast options are endless but here are a few suggestions:

1. Let's  start with the most obvious bacon and eggs
2. Bacon, eggs, avocado, mushrooms & tomato
3. An omelette with your choice of meat, vegetables and of course – egg yolks as well as whites
4. Make a frittata with your favorite veggies and meats (Sweet Potato Frittata)
5. There’s nothing like steak and eggs for breakfast!
6. Scrambled eggs mixed with diced bacon and avocado
7. Soft boiled eggs and wilted spinach
8. Lots of nations wake up to soup – make a soup with bone broth – or try coconut milk and leftover meat and veggies
9. Smoked salmon and fried eggs for a great protein boast
10. Smoked haddock with poached eggs and wilted spinach
11. Egg muffins – cook these up with your favourite veggies and meat in a big batch – and help yourself from the fridge all week
12. Almond Meal Porridge
13. Banana Vanilla Pancakes
14. Pork breakfast sausages and eggs
15. Sweet Potato Pancakes
16. And of course leftovers

Just remember to be creative, options are endless. 

Adapted from the Paleo Network

Banana Vanilla Pancakes

2 bananas, peeled
3 eggs
3 tbsp coconut flour
1 teaspoon vanilla extract
¼ teaspoon baking soda
1 tsp cinnamon
pinch of salt

Place banana in a food processor and puree until smooth. Then crack eggs into food processor and mix together. Add the coconut flour, vanilla extract, baking soda, cinnamon, and salt. Puree until smooth.

Now heat up a large non-stick skillet over medium-high heat with coconut oil. Once skillet is hot, pour around 2-3 tablespoons of the mixture into skillet. I made each pancake about 3 inches, and that was perfect for flipping. Wait until each pancake begins to form bubbles on the surface, then flip. If you keep the pancakes smaller, the will cook more evenly and flip perfectly.

Enjoy! Makes about 10 pancakes.

Served with unsweetened apple sauce
and a sprinkle of cinnamon

Borrowed from PaleOMG

Marinated Steak and Eggs

Happy Birthday to me!

I decided to post this for my birthday because who doesn't like steak and eggs! A large Starbucks coffee + steak and eggs = great start to my birthday!

Marinated Flank Steak
2 1/2 tablespoons olive oil
1 tbsp balsamic vinegar
1 tsp grated fresh ginger
2 tsp fresh lemon juice
1 clove garlic, minced
Pinch ground black pepper
1 pound flank steak

In a medium bowl, mix the oil, vinegar, ginger, lemon juice, garlic, and ground black pepper. Place meat in sealable plastic bag. Pour marinade into the bag and seal. Refrigerate for 6 hours.


Steak and Eggs
Marinated steak
2 eggs
1/2 yellow onion
fat of choice - I used bacon fat
2 tbsp chopped green onions

Heat up 2 small skillets over medium heat. Add a tablespoon of bacon fat to one of your skillets and add your sliced onion. Salt and pepper your onions to your liking. Use a wood spoon to stir the onions around to make sure they don’t burn and help them caramelize.

While the onions get to caramelizing, add steak directly to your hot pan. Cook your steak on both sides for about 3-4 minutes. After your steak is cooked, put on a plate to rest for a few minutes. Once rested you can slice the steak into thin strips. Add a bit more bacon fat to that same pan, if needed. Now crack both of your eggs into the pan (this is where you can cook your eggs however you’d like). When eggs are cooked to preference, pull off heat and top on your steak. Once onions are caramelized, after about 10 minutes,add the green onions, and top on steak and eggs.

**The steak marinade can be used for any kind of steak and works great on the BBQ!

Recipes adapted from PaleOMG and Crave Paleo

Pork Breakfast Sausage

Every once and a while I get tired of bacon for breakfast so I came up with this replacement option. This is a great fresh option and can be served for any meal!

Breakfast Sausage served with spinach salad (blueberries,
blackberries, pumpkin seeds and a drizzle of balsamic vinegar)

1 pound ground pork
2 tsp chili powder
2 tsp ground black pepper
1 tsp season salt
1 tsp oregano
1/2 tsp garlic powder
1 onion, finely chopped
1 egg
2 tbsp coconut flour
Olive oil or coconut oil
1 lemon 

Combine the pork, spices, onion and egg in a bowl. Add in coconut flour 1 tbsp at a time until the mixture tightens up and you are able to form into patties. 

Heat oil in large skillet and saute patties over medium high heat for 5 minutes per side, or until internal pork temperature reaches 160 degrees F (73 degrees C). Remove from skillet and squeeze fresh lemon juice over the patties just before serving. 

The lemon adds a really fresh and light quality to the pork patties. 

Sweet Potato Pancakes

1 sweet potato, grated
1/2 medium yellow onion, grated
1 large carrot, grated
2 eggs
1 tsp cumin
2 tbsp chopped cilantro
Salt and pepper to taste
Coconut or olive oil (frying)


Finely grate sweet potato, carrot and onion into a large bowl. Drain off any excess liquid. Mix in egg,cumin, cilantro, salt, and black pepper. Turn oven to low, about 200 degrees F. Heat 1/4 inch oil in the bottom of a heavy skillet over medium high heat. Drop two or three 1/4 cup mounds into hot oil, and flatten to make 1/2 inch thick pancakes. Fry, turning once, until golden brown. Transfer to paper towel lined plates to drain, and keep warm in low oven until serving time. Repeat until all sweet potato mixture is used.

These are loosely based on my grandma's potato pancake recipe. These are quick and easy to make and can be served with a variety of other dishes or served on their own.

Almond Meal Breakfast Porridge

I typically begin each morning with bacon and eggs however those mornings that I am not running on time or just feel like something a little different, I turn to this recipe. It's quick, easy and there are many different variations.

1/4 cup almond meal 

1 tbs. ground flaxseed
1/4 cup unsweetened shredded coconut
1/4 cup almond milk
1/2 tsp. cinnamon
Dash of cloves
1 egg
1/4 cup of blueberries/strawberries/blackberries
raw sunflower seeds/walnuts/pecans 

Heat almond meal, flax, almond milk, coconut, cinnamon and cloves in a microwave-safe container; heat for one minute. Stir to mix in egg, then add berries and sprinkle with nuts. Heat for another 60 seconds until set to your liking. 

You can mix it up with different fruits, spices and nuts. 

Sweet Potato Frittata

8 eggs

1 large sweet potato, peeled and cut into thin slices

1 sliced zucchini

1 small onion, chopped

5 – 6 rashers of bacon

Cumin

Salt and pepper

Fresh dill

Turn on broiler. Heat an oven safe frying pan over a medium-low heat; cook bacon until crisp. Remove bacon from pan and reserve fat. Add the sweet potato slices and onion to the bacon fat, and cook until soft, about 8 minutes. Season with cumin. Add the zucchini and cook for another 4 minutes.

While it cooks, whisk the eggs in a bowl, making sure to incorporate a lot of air in the mixture. Season the egg mixture with salt and pepper.

Add bacon to the veggies followed by the egg mixture. Top with dill. Cook on low heat until just set, about 10 minutes. You do not want the bottom to be too brown. You can move the mixture around the pan to assist with cooking. 

Finish the frittata until golden under a heated broiler. Cut the finished frittata into wedges and serve with a fresh garden salad.

This recipe can be served for breakfast, lunch or dinner. It stores well in the fridge. Simply heat in the microwave before eating and you have yourself and quick and easy breakfast. 

Adapted from paleodietlifestyle.com.