Chicken and Apple has become my favorite flavor combination when it comes to sausages. Quality pre-made sausages can get to be a bit pricey. I get a pack of 10 for my girls every week, which is just enough for them, but I am always tempted to eat them myself. I decided to make some of my own to stash in the freezer so I wouldnt have to steal food from my kids. The turned out fantastic. And the little ones loved them too. It’s okay….Ill share….
Before I changed my eating habits, I was never really into breakfast. Growing up on cereal and poptarts and eggo waffles, it was embedded into my mind that breakfast was meant to be sweet, not savory. So I didn’t care too much for eggs and bacon and whatnot. And the previously mentioned breakfast junk food made me feel terrible. So when I had the option, I skipped breakfast. If we went out to Ihop or Cracker Barrel, I ordered lunch….
I like to keep something around that house that I can easily grab on the go. After burning out on Larabars within my first week going Paleo, my options were a bit limited. These Oatmeal Raisin cookies are quick and easy, and they are perfect for breakfast on the run, snacking, or dessert! I love a multifunctional health food. This recipe makes 2 dozen, so I can stay stocked up for a couple weeks!…
Searching for a warm bowl of comfort on a cold winter morning, I decided to attempt (for the second time) to create an oatmeal that wouldn’t start a fight with my insides. I wanted something that could be quickly thrown together just like the instant oatmeal I grew up on. I was really very pleased with the simplicity of this recipe….and how closely it resembled an old favorite. …
Venison Potato Casserole
- 1 lb ground venison
- 5-6 medium potatoes, peeled and shredded
- 2 TB butter
- 1 sweet onion, chopped
- 4 eggs
- 16 oz cheddar cheese
- 8 oz parmesan cheese
- 1/2 C chopped red bell pepper
- 1/2 C chopped green bell pepper
- 1 tsp salt and 1/2 tsp pepper
- 1 C cream
- Preheat oven to 400
- In a large pot, add potatoes and enough water to cover.
- Bring to a boil, reduce to simmer.
- Cover and cook 5 minutes. drain.
- Heat butter in a large skillet over medium heat.
- Add onions and cook until translucent.
- add venison to skillet and cook until browned.
- In a large mixing bowl, whisk eggs.
- Add next 5 ingredients and mix well.
- Transfer to a 9×13 in baking dish.
- Drizzle cream evenly over the casserole.
- Cover and bake for 30 minutes.
- Uncover and cook another 5 minutes.
- Let sit 2 minutes and serve.
This recipe is easily adapted. Feel free to substitute ground beef or sausage, add some mushrooms to the saute pan, or dice your potatoes instead of shredding. Have fun with it!
This hash is a great way to use up leftover steak, and an excellent source of iron and potassium, which I personally have been a little low on throughout this pregnancy.
Steak and Potato Breakfast Hash
- 1/2 lb leftover steak, diced
- 2 sweet potatoes, peeled and diced
- 1/2 C onions, chopped
- salt and pepper
- 4 eggs
- 1 TB butter, ghee, or coconut oil
- Add potatoes to a large skillet, and cover with water, about 1/2 in.
- Cover and cook over medium-high about 3 minutes, until tender.
- Drain water. Add butter, steak, and onions to pan.
- Season with salt and pepper, and cook about 3 minutes, until onions are tender.
- Transfer to serving dish.
- In the same pan, cook eggs as desired. (I recommend leaving the yolk a little runny, as it creates a wonderful sauce when broken over the hash.)
If you don’t happen to have leftover steak stashed away, just dice up some raw steak and toss in the pan for a few minutes until browned, then set aside and continue from the beginning.
Salads are fun. For me, at least. There are so many interesting combinations of greens, veggies, fruits, meat…..the possibilities are endless. This happens to me one of my favorites. It’s like a fruit salad salad! Perfect for brunch.
8 Cups fresh spinach
2 oranges, sliced
2 C grapes
2 C strawberries, sliced
2 bananas, sliced
2 C pineapple, diced
1 C coconut cream
1/3 C coconut sugar
juice of 1/2 lemon
Feel free to add some grilled chicken. Or leave out the salad greens and mix all the fruit together with the dressing for a creamy and delicious fruit salad!
- 2 avocados, halved and pitted
- 4 eggs
- salt and pepper
- parmesan cheese (optional)
- Preheat oven to 375
- Scoop out a spoonful from each half, enlarging the hole for the egg to fit. (save for guacamole, spreading on sandwiches or wraps, or for my Cool Shrimp and Crab Salad.)
- Fit the avocados snugly into a baking dish. (you can use balled up foil to keep them from falling over)
- Crack an egg into each hole, and sprinkle with salt and pepper
- Bake for 10 -15 minutes, until egg whites are no longer translucent.
- Top with cheese (optional), and return to oven for another 5 minutes.
I love to utilize leftovers. So much, actually, that most of the time I cook extras to make sure I have enough left to save. Here is a great way to use up leftover asparagus, and get your morning greens!
Fried Eggs and Asparagus
- 4 eggs
- 1 recipe Roasted Asparagus
- 1 TB butter or coconut oil
- Salt and pepper
- Heat 1 TB butter or coconut oil in a large skillet over medium-high.
- Add leftover asparagus to pan and toss until warmed through.
- Push asparagus to sides of the pan and crack eggs in the middle.
- Cook to desired doneness. Season with salt and pepper.
For the majority of my life, breakfast has always been some deadly combination of grains and sugar. Cereal, Poptarts, Pancakes, Waffles… I have never really been a bacon and eggs kind of gal. Don’t get me wrong, I love bacon, and I love eggs. Unfortunately, habits are hard to break. I am still gradually trying to shift away from sweets in the morning. This recipe is a great combination of sweet and savory. My ultimate breakfast sandwich. Chicken and Waffles! And thank goodness, these waffles are grain and sugar free!
Chicken and Waffles
yeild: 3 sandwiches
- 3 chicken breasts
- 1 C almond flour
- 1/2 C tapioca flour
- 2 eggs, whisked
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- salt and pepper
- coconut or olive oil for frying
- Combine almond and tapioca flours, garlic powder, paprika, salt and pepper.
- Coat chicken in flour mixture.
- Transfer chicken to eggs, and back to flour.
- Heat oil over medium high.
- Add chicken, and cook about 3 minutes each side until golden-brown.
- Transfer to paper towel to cool.
- 2 eggs
- 2 TB honey
- 1 1/2 C almond flour
- 1/4 Tapioca flour
- 1/2 tsp vanilla
- 1/2 tsp baking soda
- 1/2 C coconut milk
- 1 TB coconut oil, melted
- Dash of salt
- Combine all ingredients in a mixing bowl until you reach batter consistency
- Pour about 2 large spoonfuls into heated waffle maker, and close. ( The batter will expand a little, so be careful not to overfill.)
- Waffles are done when the waffle maker stops steaming.
Just sandwich your chicken between two waffles, top with some maple syrup, and enjoy!
Waffles may be frozen. Just pop into the toaster when you are ready for breakfast!