This is the last egg recipe of the week (and it is GOOD)! The other day while browsing through the store produce section, I stopped at the cauliflower: I haven’t made pizza in a while. Hmm…. born was today’s post, a delicious, easy to assemble breakfasteque pizza. Note of course that this recipe is free for interpretation and personal creativity. Add mushrooms, take away the cheese, add ham and pineapple, whatever you want, Make it Happen.
Egg Pizza Breakfast Bake
- 5 pasture-raised eggs
- ground sausage
- 4 slices of bacon
- green pepper
- salsa (homemade if you can)
- grass-fed cheese
While pregnant with me my mom craved a lot of/ate a lot of Italian foods. Growing up I confess I always looked forward to spaghetti or pizza dinners (Yes I believe what you eat when you’re pregnant effects your children’s eating habits- my sister loves sugar). So why not do a spaghetti and egg meal this week? Exactly, it can never hurt to try! Here is what I came up with and the result is that not only was it incredibly easy to make, but absolutely delicious to eat.
Spaghetti and Eggs
- Spaghetti Squash
- 2 tbsp ghee or grass-fed raw butter
- 3 eggs
- 1 tbsp coconut milk
- sea salt
- a tiny bit of cayenne pepper
This handsome man is my lovely, crazy, passionate dad. I believe he is a one of the reasons I love to cook so much. He is a bomb ass cook. Growing up, we lived in the country. Trips to town or fast food were rare. We had dinners together- prepared by my father. I also remember how we each had our Hell No I’m Not Eating That foods (mine was Tuna Casserole I hated it, but we also had the “You’re not leaving the Table until you’re finished rule, so I also have memories of being spoon-fed heaping forkfuls of casserole- I was a quite a stubborn child sometimes). My sisters were peas and creamed eggs. Mention creamed eggs today and my sister is sure to go into mocking fits of gagging. Me and my brother on the other hand adored creamed eggs. What are they? Think biscuits and gravy, but with hard-boiled eggs. So last week when I decided to feature egg recipes, I knew this was the first one I wanted to modernize. The result? I vote tasty and like I said I grew up on Creamed Eggs. I think another option to the bread could be doing the eggs and gravy over a sweet potato hash possibly. Hmm….
Bread Continue reading
I have been on a bit of a plantain kick lately. Really I think I like the adventure of working with something new. When I told my friends I need to bake my plantain last week for my market they said, “whatever that is.” Even at work (a bakery), although, they’d heard of a plantain, none of them had any experience with one. Are they sweet? That is generally the first question. They look like bananas, so I think our first instinct is to think they would then taste like bananas. They are definitely starchier. And their peel is harder. You’ll have a hell of a time just trying to peel a plantain. I make two slices. All the way from top to bottom on both sides (sometimes they require four cuts). As I was prepping for my menu, I always wan to put granola. Maybe because my Grandma Paulin is notorious for awesome granola. Maybe because I like to think of hiker, travel/adventure, on-the-go, breakfast variety foods. So here is what I have come up with for a nice little change in granola!
- 1 Plantain
- 1 tbsp coconut oil
- Sea salt
- 1 cup almonds
- 1 cup pecans
- 1/2 cup walnuts
- 1/4 cup unsweetened coconut flakes
- 2 tsp cinnamon
- 5 dates
- 1/3 cup Enjoy Life Chocolate Chunks (if I were making this to hike in hot weather, I would probably omit this one)
I could eat eggs everyday! And I have. When I took off to Yosemite a few years ago with a plane ticket to San Fransisco and my back pack, I had four dozen hard boiled eggs to nourish me on my adventure. Besides generally, just liking eggs, I believe in the benefits of a good egg. What do I mean by good? I would first encourage you to click the link on grass-fed that I did. Pasture-raised are packed with more nutrients than conventional eggs. I get mine from a local farm (L & A Farms, which I have visited) at the Farmer’s Market, which also sells to a local grocery store. An easy way to tell if your eggs are nutrient dense and superior is the color. Pastured eggs are a deep, rich yellow color compared to the lighter, cloudier colored store-bought egg. If you want to find grass-fed farmers around you check out Eatwild. com, which lists state-by-state. Even better would be to raise your own chickens! Continue reading
I frequently talk food with people. When they share with me something tasty they’ve made, I say let’s do a post. Well I told my friend Carl and he was down for sharing a recipe. So here we go with my first guest recipe!
I am honored to say this is my friend Carl. After years of being a Marine, a hero, a soldier, he is home. Kicking butt, doing it all, hanging out with three (amazing) girls, being a Modern Renaissance man, and cooking delicious dinners for us all. Continue reading
Swiss Chard I feel is a left-out green. I include myself in the majority who overlook it. Maybe it’s because of its bitter qualities. Maybe it’s because kale and spinach often steal the stage. Regardless, today I decided to use it. Last week at work we talked about Jimmy John’s and I was reminded of their yummy unwhiches, which are any of their subs made on a lettuce wrap instead. I therefore decided to make my own impromptu wrap today, but I wanted to use chard instead. If you’ve never used it before, it’s the one with the pretty rainbow stalks (although it should be noted some are just white, this is obviously the Rainbow Swiss Chard that I am finding). Make sure you fill your wrap with your favorite meats!
Swiss Chard Wraps
- Swiss Chard
- this recipe for Paleo Mayo, plus I added 1/4 cup of buffalo sauce
- Chorizo and jamon
- grass-fed cheese
Today I shall continue on with my plantain kick (last week I featured Bacon Wrapped Plantains, click the link for the recipe). Typically I just slice them, but today I decided to cut them length-wise. Why not make a little wedge? It was actually relatively easy to make.
- Fat: Coconut Oil, Lard, Tallow, Bacon Fat, or Duck Fat
- Sea Salt
Let’s Make it Happen: Begin by peeling the plantain. I’ll go ahead and warn you here that plantains do not peel like bananas. I took my knife, starting at the very top and sliced all the way down to the tip. Repeat on the other side. Tear away the peel. Now Continue reading
No I did not wrap these fries in bacon! I did however cook them in bacon fat (YUM). Butternut is my go-to. I personally am not a sweet potato fan. Nor do I really like pumpkin. Anytime the recipe calls for one of these two I generally try to substitute butternut. My friends have been on a sweet potato fries (apparently sweet potatoes are a good break-up food). Although they’re good, part of me yearns for butternut instead. So today I made butternut fries in their stead. They are just as good. The smooth, buttery taste of the butternut lends itself well to the recipe, plus I could make it savory or sweet. I decided to do both naturally, seasoning it with nutmeg, ginger, cinnamon, and sea salt.
Bacon Butternut Fries
- Butternut Squash
- Bacon fat (or lard or tallow or coconut oil or ghee or coconut ghee or grass-fed raw butter or duck fat)
- Sea Salt
I may or may not have a problem with wrapping things in bacon, but what can I say it’s bacon. I partly blame my own infatuation with bacon and I partly blame my friends who are newly single. Apparently bacon (and sweet potato fries) are the best break-up food. Talking about my sweet potato bacon wraps at work the other day, I was struck with brilliance: let’s try plantains. And so I made them. I’ll note here if I had to alter this recipe I would flash fry the plantains in coconut oil for like a minute on each side before wrapping them. If you’ve never tried plantains, this may be a good first effort in giving them a shot. Even though they may look like bananas, they are not sweet. They are more starchy. They pair nicely with coconut oil and salt.
Bacon Wrapped Plantains