Archives for posts with tag: breakfast

A beautiful morning at my house.

We are definitely creatures of habit. No doubt about it. Even as a chef, I find my household grocery list looking pretty repetitive week to week. This doesn’t happen as much with produce because I like to shop seasonally. For example, during the fall/winter months, hard squashes were always in my reusable totes, but since its turing spring I haven’t bought a squash for a month or so. When it comes to my staples… ground beef, bacon, eggs, coconut milk, etc,  I tend to be very unadventurous.  So every once in a while, I like to purchase something new and different. This past week I picked up some smoked salmon. I LOVE salmon. I usually buy it in frozen steaks but smoked salmon is pretty freaking amazing. When I used to work at trader joe’s, one of my favorite paleo breakfasts during the early shift was a package of smoked salmon and an avocado.

One of my favorite flavor combos!

In remembrance of those days, I recently made a delicious omelette containing those two wonderful items. Healthy fats from all these ingredients, especially the omega 3’s from the wild salmon!

Side note: I also purchased some broccoli, which is a rarity for me. This strikes me as amusing since all I hear from most paleo folks is that they are bored from eating chicken and broccoli all the time. I think to myself, ” How have I managed to sustain paleo cooking for a year without eating broccoli every week?” No joke, I probably have it once or twice in a six month period. So… yeah. I guess that makes me a paleo anomaly.

There's my broccoli!

Salmon and Avocado Omelette

1 oz. smoked coho salmon (from Trader Joes in the beige packaging. It has no sugar added during the smoking process)
2 eggs
1/2 avocado
cooking fat
spices

  1. In a small skillet, melt some coconut oil (good) or bacon fat (better!) over medium heat.
  2. In a small bowl, whisk together the two eggs and season with black pepper, red pepper flakes, and some garlic powder (I don’t add salt because the salmon is pretty salty).
  3. Pour egg mix in the skillet. Cook one side and flip to cook the other. This takes practice to do without a spatula. Practice by yourself so you don’t embarrass yourself in front of other people. Then, when you are a proficient omelette flipper, invite friends over for breakfast and impress them with your crazy skillz.
  4. As the second side cooks, add your smoked salmon and avocado slices to one side of the egg circle.
  5. Slide onto a plate and  fold over the filling with the empty side of the egg.
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See, I told you I like breakfast sandwiches (check my Almond Flour Biscuit post)! This a great alternative to using bread as a vehicle for your food, it’s also another good Paleo breakfast item.

I couldn’t resist trying a new version, especially since it’s nut-free. Nuts and I have a complicated relationship. Actually, I make it complicated. The nuts really hold no blame in this scenario. I tend to have an addictive personality. Okay… okay, not tend. I DO have an addictive personality. I find something I like and I go CRAZY over it. My coconut hiatus last week was an attempt at reigning in that obsession. Unfortunately, when I shut down one obsession, another one starts up. Enter my friend (foe), the NUT.

I found myself going back to my nut dependence that I originally steered away from by introducing more coconut products. Here’s the bottom line: Too much of anything is not good. As a person with life-long digestive problems, nut consumption presents quite an obstacle to “feeling well” in a gastrointestinal context. Not to mention, nuts are relatively high in Omega 6 fats which will sabotage the hallowed Paleo goal of evening out your O3:O6 ratio.

In newbie Paleo-eaters, I almost always hear or see the tendency to over-consume nuts. They are fast, easy and tend to be filling. For me, I could eat nuts until I burst. They really do not make me feel full or satiated… which presents a problem. So my solution is to try not to have nuts around the house. If I do eat them, it’s usually in the form of a “condiment” on salads or in sauces or I will make a dessert-type item OCCASIONALLY (everybody’s favorite diet-related word used to cover up over consumption of questionable items. HEAR YE, HEAR YE! Occasionally means: Not habitual; infrequent).

Yum!

Portobello Breakfast Sandwich

1 large Portobello mushroom, sliced in half like a hamburger bun
1 egg
1 oz. smoked salmon
1/4 avocado, sliced or mashed
1/4 c. sautéed onions
1 Tbsp. melted bacon fat

Remove the stem and gills with a spoon

  1. In a skillet, melt the bacon fat and dip mushroom buns into the oil. Take out ans set aside.
  2. Over low heat, saute onions until soft and a bit caramelized.
  3. Heat up your BBQ grill and over medium heat, grill mushroom halves  until tender.

    Post-grill Portobello

  4. Remove sautéed onion from the skillet and fry up an egg. I like mine a bit runny so this goes pretty fast.
  5. Layer salmon and onions over bottom “bun” add fried egg and avocado and top with the other “bun”.

Just a quick little breakfast item.

I like frittatas for multiple reasons:

  1. You can load them with things like meat and veggies.
  2. They are great as leftovers for when you don’t have anytime to cook but you need a quick snack that’s paleo-friendly
  3. You don’t have to flip it like an omlette.

This one started with some caramelized onions and sautéed mushrooms. I used frozen spinach and all natural, nitrate/nitrite free bacon. My cast iron was small so I only used 6 eggs, so if you have a bigger pan, use more.

Bacon, Mushroom, and Spinach Frittata

1/2 lb. bacon
1/2 red onion, thinly sliced
6 crimini mushrooms, sliced
1 c. frozen spinach, thawed and drained
6 eggs
sea salt and pepper to taste
grass-fed butter or bacon grease to oil pan
OPTIONAL: some organic, grass-fed cheddar to top. and avocado

  1. Preheat oven to 375
  2. Over medium heat, with some butter begin to caramelized the onions with  the mushrooms until soft.
  3. You may cook the bacon in the same pan or a different one depending on your preference. (I combined  to limit my pan usage). Once cooked, turn off heat and set aside.

    Bacon, onions, and mushrooms

  4. In a medium bowl, whip eggs with some salt and pepper
  5. In a cast iron or oven safe skillet, heat butter over medium heat . Add egg, then spinach and bacon mixture.
  6. Cook over heat for a while until the egg looks half cooked and half runny.

    Pre-oven frittata

  7. Put the skillet in the oven to bake for about 30 mins or until the middle of the frittata is set. To check, just give the pan a shake and its done when it won’t “jiggle” anymore.

Out of the Oven

It’s so confusing… yam or sweet potato? Well, here’s the deal. Call it whatever you want, I just call it delicious and the perfect breakfast food. Yams, technically speaking, are the typical orange-colored and muddy red/brown-skinned tubers that are the basis for things like sweet potato pie or candied yams.

Sweet Potatoes can vary in color but most often you see them with white flesh and beige/brown skin. There are also Okinawan Sweet Potatoes (aka. heaven) which are white skinned with deep purple flesh. These would also be delish in any of these recipes, however, they are harder to find in supermarkets, farmer’s markets, etc. Best bet is an Asian market for those babies.

That being said, I use the names interchangeably.

Crispy Sweet Breakfast

Crispy Sweet Breakfast

Eggs on a Placemat

2 lbs. Sweet Potatoes or Yams, washed, peeled, and grated
1 medium onion, chopped or grated
3-4 links of turkey sausage, casing removed and crumbled
6 eggs
sea salt
pepper
crushed red pepper
1Tbsp ghee, grass-fed butter (like KerryGold), or Coconut oil for greasing the baking sheet.

1. Preheat the oven to 400 degrees F

2. Peel the yams and grate by hand or in a food processor with the grater attachment. 

3. Place potatoes in a nut milk bag, paper towels, or dish towel and squeeze out the extra moisture. This will go a long way to help the potatoes brown in the oven.

3. Chop the onion or grate similar to the potatoes

4. In a large bowl mix yams, onion, and seasonings until evenly combined. Spread out mixture onto a well-greased baking sheet. Bake in the oven for about 25 minutes, or until they are looking dry and close to crisping.

5. Remove from the oven and crack the eggs right on the top. Sprinkle the sausage crumbles and bake for another 8-10 minutes. You will have to check on the eggs to see if they are cooked to taste.

6. Garnish with some avocado, salsa, or some sautéed veggies.

Optional: a sprinkle of some organic pastured cheese.  

 recipe adapted from The Little Yellow Kitchen

A holiday favorite… completely out of place in the beginning of June, however, I remembering promising this recipe a very very long time ago (come to think of it… sometime around the holidays.) Well, here you go. Feast on this. There are still plenty of pears and apples out there in the markets, begging to be made into this delicious dish.

A 2010 Holiday Favorite

Pear, Apple, and Cranberry Crisp

Topping
¾ c. Almond flour
1 c. chopped dates
1/2 cup chopped walnuts
1/4 teaspoon sea salt
8 tablespoons chilled unsalted organic ghee or coconut oil, cut into pieces
 
Fruit Filling
3-4 medium slightly under-ripe pears (about 31/2 pounds), peeled, cored, and each cut lengthwise into eight slices
3-4 small apples, cored and cut
1 cup fresh or frozen cranberries
2 tablespoons almond meal
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
  1. Place a rack in the middle of the oven and preheat to 350ºF. Butter an 8-inch square baking dish with 2-inch sides.
  2. To make the topping: In a medium bowl, mix together the flour, dates, nuts, and salt. With a pastry blender or two knives used scissor-fashion, cut in the butter until the mixture resembles coarse meal.
  3. To make the filling: Toss together all the ingredients until well mixed and spoon into the prepared dish. Sprinkle the topping evenly over the filling. Set the dish on a baking sheet to catch any drips.
    Bake for about 1 hour, or until the topping is golden and the filling thickens and bubbles. Cool at least 20 minutes. Serve with cashew cream, coconut cream, or Greek yogurt, if desired.

Makes 6 servings

Saturday

Had an early morning at Crossfit and then headed up to San Francisco to hang out with some friends…

8 am- pre-workout green tea and some date/nut/cacao balls.

12 pm – post workout Skillet! 1 sweet potato cut into rounds, chiffonade kale and beet greens, shallots and garlic, sesame oil, and broccoli slaw with 2 fried eggs

Sweet Potato Skillet

3 pm – smoothie: 1/2 banana, 1 avocado, vanilla extract, flax, chia, and hemp seeds, water, raw cacao, 1 date.

7 pm – restaurant in the city: 1-2 glasses of red wine, brussel sprouts with pine nuts. Salmon with asparagus, red pepper puree  and balsamic.

Dinner in the City

8 pm – Raw chocolate tart with blood orange

Sunday

9 am – coffee with almond milk and leftover raw chocolate tart

11 am – green tea from Starbucks in Burlingame

12:30 pm – seaweed salad from the Korean market in San Jose.

1 pm – 5:30 pm – Helped at a Raw food cooking class at New Leaf Market in the westside. Sampled some yummy things:

fresh coconut water, fresh almond and coconut milk, carrot juice, asian parsnip rice with avocado, raw chocolate mousse tart in a macadamia nut crust with coconut cream and raspberries.

7 pm – Korean fish mixture with radish and chilis, a pear and some dark chocolate

9 pm – sweet potato chips

Wayyyy too much sugar related items today, but I was somewhat at the mercy of my surroundings.

I’ve also noticed that every time I have more “raw” based meals, I feel a lot more vibrant and just plain wonderful! This makes me want to try having a more raw based diet. Maybe in the next couple weeks I’ll give it a try.

Had an early Crossfit workout today, but before I head to work I must refuel!

This means Paleo Breakfast time… My personal favorite.

Here’s what’s on my plate today

Fried Eggs and Papaya and Avocado Salad

3 organic jumbo eggs
1 Tbsp. coconut oil
1 Tbsp. jalapeno hot sauce (trader joes)
1/2 organic Papaya
1/2 organic avocado
3 Tbsp. coconut flakes
Juice of 1/2 small lime

1. In a skillet, heat coconut oil and fry eggs on both sides, drizzle hot sauce on top.

2. Cut up papaya and avocado into chunks and mix with lime and coconut flakes.

Saturday's Paleo Breakfast

Other items on the menu for today:
Turkey Jerky
My favorite trail mix: coconut flakes, goji berries, cashew pieces, and cacao nibs
Butternut Squash and Sweet Potato Shepherds Pie (recipe forthcoming)

Have a great weekend everyone!

I’ve got truffle’s on my mind. Not only are truffles delicious, but I’ve recently discovered that they are also ridiculously easy to make. Check this: equal parts cream and chocolate… heat and mix, cool and roll. It’s just so simple.

Last weekend, an instructor at Bauman College held a truffle making class and I reluctantly attended. Right, reluctant about chocolate? Me? No, never. So I learned the fine art of making gananche and the candy chocolate coating of heaven that decadently enrobes these fine pieces of happiness. Needless to say, all us women were in a full on chocolate coma by the end of the 5 hour long instruction. Fortunately for us “lac-tarded” people (and dairy-free by choice), I made my truffles with full fat, organic coconut milk and 70% Scharffen Berger dark chocolate.
Since that weekend, it has dawned on me that most people appreciate a good truffle. This is my reasoning for engaging in chocolate madness yet again, this time in the spirit of Christmas giving. Yesterday I embarked on a truffle expedition and succeeded in creating varieties such as coffee, peanut butter, and peppermint. Rest assured, I will be sharing the wealth. 

I love chocolate, but my tolerance levels for all things sugar is drastically lower than most folks due to the Paleo lifestyle which I follow (well, on non-truffle making days of course). So what do you do when you have truffles on the brain but you prefer to have a truffle-free digestive system? Well, glad you asked!

Here I present the Breakfast Truffle of December 20th. I wanted truffles, but I also needed breakfast. Here is the marriage of two fine individuals:

Breakfast truffles
Cranberries (I used fresh ones that had been coated in orange juice and then partially dried in a dehydrator)
Raw Coconut flakes
Raw Cashews (or any nut you prefer)
Optional: honey, spices, etc… (make it your own)
Throw it all (carefully) into a food processor and pulse till combined. Roll into a ball and then roll in some unsweetened coconut shreds.

Voila! It’s breakfast in truffle form. Paleo-friendly. Kid-friendly. Christmas-friendly.

Ginger Peach Tea and Coconut Cranberry Truffles