Sausage & Egg Casserole w Apple Cider Braised Bacon

This is what I made for my family visiting from out of town on Christmas morning.  It is rich and decadent; perfect for a special occasion.  It does take a bit of time to prepare so I don't imagine you would want to make this on a Monday morning (but perhaps I'm wrong).  But it is an impressive breakfast for company or just a relaxing weekend morning at home.  This recipe makes a large 9x13" casserole and my family ate the entire thing Christmas morning... some going back for second and third helpings.  The bacon, well, let's face it:  It tastes like candy.  That didn't' last past the first serving.  I served the whole thing with a large bowl of fresh cut pineapple and freshly brewed coffee.  The perfect celebration meal.  Enjoy!

My favorite breakfast

Egg Casserole Ingredients:
(Total Time to Make: about 45 minutes)
2lb Italian sausage (I used my favorite "healthy" sausage: Trader Joe's Tomato Basil Chicken Sausage with No Antibiotics No Preservatives and No Nitrates:  See this post for a picture)
1 yellow onion, diced
2 garlic cloves, minced
2tsp butter or oil
1/2c oil-packed sun dried tomatoes, drained and chopped
6 large eggs, preferably organic or omega-3 enriched
3 large egg yolks
1c heavy whipping cream (omit if you are sensitive to cream or butter)
1/2tsp salt

Apple Cider Braised Bacon Ingredients:
(Total Time to Make: about 2 hours)
1lb package bacon (I buy Preservative and Nitrate free Oscer Myer Uncured Bacon at Walmart or the Commissary)
1c apple cider
2tbs pure maple syrup

Directions:
1. First get that bacon started.  It has to braise in the oven for over an hour.  Preheat your oven to 325F.  Place bacon on an 8" square baking dish covered with nonstick foil (for easier cleanup).  Then bring cider and maple syrup to a boil in a saucepan over medium high heat.  Pour over bacon, cover with foil, and bake in the oven for about 45 minutes.  Turn the bacon over and bake another 45 minutes.  Remove foil, and let bacon cool in liquid.
2. To finish bacon, drain the liquid back into a saucepan and bring to a boil.  Boil until the liquid is reduced to a glaze (about 1/3c).  Toss bacon in the glaze gently and cook in a nonstick skillet over medium heat until deep brown and caramelize (about 3-5 minutes per side).  The bacon will tear easily but don't worry about it.  No one will care much.  It's that delicious.
3. While your bacon is braising in the oven but just about done, make your casserole.  First, heat a large skillet over medium high heat with a bit of butter or oil.  Add garlic and onion and saute, stirring frequently, until onion is soft. 
4. Then squeeze the meat out of the sausage casings into the pan.  Cook, breaking up the meat with a spatula or wooden spoon, until all of the sausage is brown.  Add the chopped sun dried tomatoes and cook a bit more (maybe 3 more minutes to get everything incorporated).
5. Pour the sausage mixture into the bottom of a 9x13" glass casserole dish.  Spread evenly along the bottom.  Preheat your oven to 375F.
6. In a large bowl, beat 6 eggs plus 3 egg yolks.  Whisk in heavy cream and salt.  Pour the egg mixture over the sausage casserole evenly.  Place in the center of a preheated oven and bake until the top is golden brown and a knife inserted into the center comes out clean, about 20-30 minutes.  Let stand 5 minutes before serving.
7. Serve the sausage egg casserole with cider braised bacon, some fruit, and coffee or tea.  Enjoy!

Paleo Birthday Banana Muffins

These are low sugar grain free banana muffins I made for my niece Malori's birthday back in September (Sorry I haven't blogged in so long!  I've missed you!)  They were definitely a hit!  The cashew butter makes them extra decadent but if you can't find any, substitute almond butter and they will turn out just fine.  The best part about these muffins is that they are the perfect grab and go snack for any time of the day.  We ate them for breakfast.  We ate them after lunch.  We ate them for dessert.  And because they are gluten free, grain free and low sugar; we ate them guilt free!

Happy Birthday to you!  Happy Birthday to you!  Happy Birthday to Malori, Happy Birthday to you!

Ingredients:
3 overripe bananas, mashed
1c cashew butter
1/4c honey
1/3c butter
3 large eggs
1c almond flour
pinch salt
1tsp baking soda

Directions:
1. Preheat oven to 350F.
2. Beat eggs in a large bowl, add all other ingredients and mix well.
3. Using an ice cream scooper, scoop batter into a cupcake pan lined with cupcake liners until about 3/4 of the way full.
4. Bake in the oven for about 25 minutes or until a toothpick inserted into the center comes out clean and they feel a bit firm to the touch.
5. Let cook to room temp before serving.  Even better when chilled.  Store in the fridge.

Paleo Pear Pancakes

These little pancakes trick you into thinking you are eating grains.  I often hear from people starting paleo that they miss bread and grains.  All I have to say to that is, "Get creative!"  These delicious little breakfast pancakes are made with applesauce and almond butter and taste delicious!  I added some sauteed pear slices for a little pizazz.  Everyone enjoyed them and, better yet, they keep well in the fridge for breakfast the next day!

A healthy breakfast that feeds a family!

Ingredients (makes about 10 pancakes):
1/2c (rounded) unsweetened applesauce
1/2c (rounded) creamy almond butter
3 large eggs, preferably omega-3 enriched
2 pears cored and thinly sliced
2tbs pure maple syrup
1tbs virgin coconut oil for cooking

Directions:
1. In a bowl, combined pear slices and syrup.  Then, in a large nonstick saute pan, heat 1-2tsp coconut oil until it melts.  Add pear slices and cook until softening and beginning to brown.  Set aside.
2. In a separate bowl, stir together applesauce and almond butter until well combined.  Right before cooking, stir in eggs until a thick batter forms.
3. On a nonstick skillet or large pan, heat the remaining coconut oil over medium high heat.  Drop an ice cream scooper size mound onto the preheated skillet and spread slightly to form a pancake side.  When the top starts to bubble, press in 2 pear slices into the batter.  When you can lift the pancake and it is browning nicely, flip it and cook a few minutes on the other side (if it's cooking too quickly turn the heat down to medium).  Repeat with the remaining batter.
4. Serve warm with extra maple syrup if desired.  Leftovers keep well in the fridge for a day or two!  Just reheat in the microwave and serve.

Paleo Fruit & Nut Granola

Anthony used to eat your American standard breakfast every morning:  cereal.  Of course, going grain and gluten free meant that cereal was pretty much out of the question.  This morning I decided to make a paleo friendly granola with some unsweetened coconut, a mix of nuts and seeds, and a little dried fruit for sweetness.  A small bowl in a glass of almond milk is perfectly satisfying and much better for your body.  Whip up a big batch and store it in an airtight jar.  A quick delicious breakfast is only moments away.

An oatless grainless bowl of goodness

Ingredients:
1/2c finely chopped pecans, toasted*
1/2c finely chopped walnuts, toasted*
1/2c slivered almonds, toasted*
1/2c raw sunflower seeds
1/2c unsweetened coonut
2tbs agave nectar
1/4tsp cinnamon
1/2tsp vanilla
pinch sea salt
1/2c dried cranberries
1/2c dried, pitted, and chopped dates

*To toast raw nuts, place them in a single layer on a baking sheet and bake at 350F for 5-7 minutes for chopped nuts, 10 minutes for whole nuts.  They are done when you can smell the toasted flavor.  

Directions:
1. Preheat your oven to 350F.  In a bowl, mix raw sunflower seeds, coconut, agave, cinnamon, salt and vanilla.  Spread over a baking sheet lined with nonstick foil and bake for 5 minutes (stirring once).  They will be done when the coconut is light brown and toasted.  Let cool.
2. In a large bowl, mix in all other nuts and dried fruit.  Serve in a small bowl with almond milk and enjoy!

Steak & Egg Breakfast Burrito

It was Sunday morning and we were busy getting ready for family to come to town when my husband Anthony exclaimed, "I'm starving!"  Of course those words in my house send me straight to the kitchen to try to whip up something new and creative.  In this hearty breakfast, I used leftover Espresso Crusted Steak with some sauteed mushrooms, tomatoes, and spices to make a delicious Tex-Mex egg burrito.  They were so delicious that Anthony had two.  Enough said.

A hearty breakfast and a great way to use leftover steak or chicken!

Ingredients (makes 1):
2 large eggs, preferably omega-3 enriched
4oz leftover steak, sliced thin
1/2c sliced mushrooms
2 pearl tomatoes, quartered (or use 1/4c diced regular tomato)
2tsp fresh squeezed lime juice
1/4tsp cumin
1/4tsp garlic powder
Sea salt, to taste
1-2tbs extra virgin olive oil
Salsa for serving, optional

Directions:
1. In a small skillet heat a couple of teaspoons olive oil over medium high heat.  Add mushrooms, tomatoes and lime juice and cook until mushrooms are tender and the juice from the tomatoes is mostly evaporated.  Add your steak, sprinkle the entire thing with a little cumin, garlic, and salt and cook until steak is hot.  Set aside.
2. In a medium nonstick egg pan, heat 1tbs olive oil over medium heat.  Beat your eggs and pour them into the pan, swirling them to make sure they are very thin and evenly spread across the pan.  Cover with a lid, turn heat to medium low and cook a few minutes or until the top starts to firm up.  Uncover, carefully flip, and cook the other side a minute more.
3. Slide your egg burrito onto a plate.  Add steak and veggies to the center and roll it up.  Serve with salsa if desired.

Paleo Breakfast Smoothie

This is a delicious all natural smoothie recipe without any grains, added sugars, or preservatives.  I added almond milk for creaminess and almond butter for richness and protein.  This is a go-to breakfast in our house since it only takes about 5 minutes to make and you can drink it on your way to work.  You might think it's a little late in the year and a little cold to enjoy a smoothie but I say nonsense! It's never too cold for a smoothie!

Note:  To see my favorite weight loss edition of this smoothie, see my new recipe here

A great way to start your day!

Ingredients (serves 2):
1c frozen mixed berries
1 frozen banana, sliced
2tbs creamy almond butter
1c almond milk (alternatively  try 1/2c coconut milk)
1c purified water

Directions:
1. Place fruit and almond butter in a blender.  Add enough almond milk to almost cover the fruit and blend, adding more liquid if needed.  Drink up!

B.L.T. Breakfast Muffins

Lately, my husband has been complaining about breakfast saying, "What can I eat really quick?"  He was so accustomed to eating cereal that without grains he is clueless.  Of course, he doesn't know how to make a thing so suggesting that he scramble up a few eggs is like telling Paris Hilton to fix your computer.  I finally decided to make a big batch of egg muffins that he can grab from the fridge and take to work with him.  The perfect breakfast on the go for gluten-free or paleo enthusiasts alike. 

Anthony's breakfast fix

Ingredients (for 6 muffins):

3 large omega-3 eggs
1 tomato, diced
1/3c fresh spinach, chopped
2 slices bacon, cooked and crumbled
1tbs mayonnaise 
1tbs water
salt and pepper to taste

Directions:
1. Preheat oven to 350F.  In a bowl, beat eggs with water and mayo until light, fluffy, and completely combined.  Stir in tomato, spinach and bacon.  Add a bit of salt and pepper.
2. Line a muffin tin with liners.  Pour or scoop in egg mixture, filling each muffin about 3/4 the way full.
3. Bake in the oven for 15-18 minutes, or until a knife inserted into the center comes out clean.  Serve warm.

Homemade Oatless Granola

Granola is one of those amazing things that is delicious in milk, over yogurt or plain.  It's usually a mix of nuts, oats and honey that has been mixed together and thrown in the oven.  My granola has no grains or oats and is only sweetened by the shredded coconut.  I got the idea from the blog Mark's Daily Apple with a few changes to make it my own.  I ate it last night in a bowl with some almond milk.  So tasty! 

Perfect for breakfast!

Ingredients:
3tbs extra virgin coconut oil
2tbs bourbon vanilla extract

7oz bag shredded coconut
3/4c raw sliced almonds
3/4c raw pecan pieces
1/2-1tsp cinnamon
pinch of salt

Directions:
1. Preheat your oven to 350F.
2. Melt coconut oil in the microwave until liquid.  In a large bowl mix oil, vanilla, cinnamon, and salt.  Stir in shredded coconut until combined.  Then stir in nuts until everything is well coated.
3. Spread in a single layer on a baking sheet (I like to line mine with nonstick foil).  Bake for 10 minutes (maybe a little longer) or until nuts and coconut are toasty.  Be careful not to burn!  Let cool and serve with almond, soy or regular milk.

Grain-Free Pancakes

I used to love weekends when my mom and dad would make our family a huge breakfast, which often included pancakes.  Of course, now I hardly ever eat them.  But I have a sneaking suspicion that that is going to change.  Oh how I wish I could take credit for this recipe!  I actually recreated a recipe from Paleo Solution: The Original Human Diet.  It is a "pancake" recipe that doesn't have a single hint of grains:  amazing!  It's packed full of fruit, nuts and protein:  the perfect breakfast.  Even better, it's absolutely delicious!  I know this will soon be a staple weekend breakfast in our household and I hope you enjoy them as well!

Pancakes: Breakfast of Champions!

Ingredients:
1/2c unsweetened applesauce
1/2c raw almond butter (or other nut butter such as cashew)
1tsp vanilla extract
1/4tsp cinnamon
2 eggs, slightly beaten
1c frozen blueberries, warmed

Pinch sea salt
2tsp extra virgin coconut oil

Directions:
1. In a large bowl, stir together almond butter and applesauce.  Add vanilla, cinnamon and a pinch of salt. 
2. Meanwhile, heat a large nonstick skillet over medium or medium-high heat with the coconut oil.
3. Right before cooking, stir in the eggs.
4. Using an ice cream scoop, scoop mounds (however many will fit) onto your skillet and cook until golden brown on one side (careful not to burn them!).  Flip and cook a few minutes on the other side.
5. Serve with warm blueberries on top!

Zucchini Almond Breakfast Fritters

I like to eat eggs in the morning for a good dose of protein, but let's face it:  they get boring fast.  To counteract this dread of eating the same 'ol eggs, I created a breakfast fritter... added a little zucchini and onion for freshness and mixed in some pure almond flour for some depth in flavor and heartiness.  The result was nothing less than delicious.  I liked them so much I ate them plain, but they would also be terrific with a dollop of pure apricot jam. 

Hearty protein filled fritters will fill you up and keep you going until lunch

Ingredients (makes 4 fritters):
1 zucchini, grated with a large cheese grater
1/2 yellow onion, also grated with a large cheese grater
3tbs almond flour (IE. Ingredients = 100% almonds.  If you don't have almond flour, you could throw some raw almonds into a food processor and grind until finely ground but it won't turn out as smooth)
2 eggs, lightly beaten
1/2tsp oregano
1tbs fresh parsley, finely chopped
sea salt to taste
2tsp macadamia nut oil, for cooking

Directions:
1. Mix zucchini and onion in a bowl.  Press with paper towels to get most of the water out.  Add almond flour, oregano, parsley and some salt.  Mix well.
2. Meanwhile, heat a nonstick skillet to medium high with 2tsp oil. 
3. Just before cooking, mix in eggs.  Scoop out mixture with an ice cream scoop onto the skillet (I cooked 2 at a time) and press down with a spatula.  Cook until brown on one side and then flip and brown on the other side (if it doesn't seem like the middle is cooking, turn the heat down or cover with a lid to help steam it).  Serve plain or with your favorite topping (apricot jam sounds nice!).  Enjoy!

Gluten Free Breakfast Bars

You might be thinking that these look a lot like my Homemade Granola Bars, and they are, sort of. These delicious hearty bars are less sweet than the original granola bars and have some almond flour for an extra dose of filling protein. They are the perfect breakfast on the go and keep best in the refrigerator. Enjoy!

Hearty breakfast on the go in a piece of cake with these bars!

Ingredients (makes 16 large bars):
2/3c gluten free oats, processed in a food processor until finely ground

3c gluten free oats
1/2c almond flour
1tsp salt
1tsp cinnamon
3c nuts, chopped or whole as preferred (I used 1c pecans, 1c macadamia nuts and 1c slivered almonds)
3c dried fruit (I used 1c chopped apricots, 1c dried cranberries, and 1c dried mixed berries)
12tbs melted butter or extra virgin coconut oil (use butter for a richer flavor, use coconut oil for it's health benefits and add some shredded coconut to the bar for a coconut flavor)
1/2c honey
2tbs light corn syrup
1tbs vanilla extract
2/3c creamy almond butter

Directions:
1. Preheat oven to 350F.  Line a 13x9" cake pan with parchment paper or nonstick foil.
2. In a large bowl, mix together oat flour, oats, almond flour, salt cinnamon, nuts and dried fruit.
3. In a microwavable bowl, add butter or oil.  Microwave until melted.  Stir in honey, corn syrup, vanilla and almond butter until smooth.
4. Add the wet ingredients to the dry and mix with your hands until well coated and moist.
5. Press mixture into the prepared pan firmly until evenly pressed into the pan.  Bake for about 30 or 35 minutes until the outsides are deep brown and the top is starting to brown but still soft in the center.
6. Remove from oven and let cool about 10 minutes.  Use the paper to help remove the entire pan of bars, cover with foil, and place in the refrigerator for a few hours before cutting (otherwise they tend to fall apart).  Once cut, store them on lined parchment paper in layers in an airtight container and store in the refrigerator until ready to serve (they will be set the next day).

In Celebration of Fall: Pear Corn Muffins

I can't decide whether I want it to be fall or summer so I keep flip flopping and making both summer and fall seasonal recipes.  Pear is a wonderful fall fruit that takes center stage in this moist muffin.  It's a tender moist bite with a rich candy-like-pear flavor.  What a perfect way to celebrate the end of summer.

Celebrate the fruits of fall with a pear muffin!

Ingredients:
2c peeled, cored and diced rip pears (I used 4 small pears)
3/4c corn flour (substitute cornmeal if desired)
3/4c sorghum flour
1/4c tapioca starch
1tsp sea salt
1tbs baking powder
1tsp ground cinnamon
1/4c canola oil
1 ripe banana, peeled and mashed
1/3c buttermilk (use hemp, rice or soy if vegan)
2/3c brown sugar
1tbs vanilla extract
raw sugar, to sprinkle on top

Directions:
1. Preheat oven to 350F.  Line muffin tin with muffin cups (12).
2. In a bowl, whisk together dry ingredients (except sugar).  In another bowl, beat together wet ingredients and brown sugar.  Add the wet mixture into the dry and beat until well blended (batter will be thick).  Stir in the pears evenly.
3. I use an ice cream scooper to drop in batter into the prepared cups (they will be pretty full).  Sprinkle with raw sugar and bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
4. Remove muffins from pan as soon as possible to keep from getting soggy at the bottom.  Continue to cool.  Wrap and freeze to store.

Raw Sugar makes a wonderful crunchy crust on top

Homemade Granola Bars

These rich chewy treats are so delicious and satisfying, you will be so glad you didn't buy the generic one's at the grocery store.  This recipe is extremely versatile, if you don't like an ingredient, you just add a different one.  Basically, you add the dried fruit and nuts that you like best and leave it at that.  I must make a note here that I did use butter because I really don't think there is anything better than oats cooking in butter and honey.  However, that being said, feel free to use a healthier oil if you like.  I think coconut oil would make a great substitute.  For this recipe, I used a variety of nuts and berries  but by all means do not feel obligated to follow my choices.  Explore your own taste buds.  After all, variety is the spice of life!

Chunky, chewy, sweet and salty:  this is the best granola bar you will ever eat

A stack of granola bars with a rich glass of milk makes the perfect breakfast

Ingredients:
1 2/3c quick rolled oats (If gluten free, use gluten free oats like me such as Bob's Red Mill)
1/2c granulated sugar
1/3c oat flour (I put 1/3c oats into a food processor until finely ground)
1/2tsp fine sea salt
1/2tsp cinnamon
3c dried fruit and nuts (I used 2c dried fruit and 1c nuts: specifically, I used 2c dried mixed berries including cranberries, cherries and blueberries as well as 1c of a mix of nuts including sunflower seeds, macadamia nuts, slivered almonds and pistachios.  Feel free to experiment here!  Add in some chocolate or coconut if you like, make this bar your own!)
1/3c nut butter (I used creamy raw almond butter from Trader Joe's)
2tsp vanilla extract
6tbs melted butter
1/4c honey
2tbs light corn syrup
1tbs water

Directions:
1. Preheat your oven to 350F.  Line an 8x8 pan with parchment and grease the paper.
2. Stir together the dry ingredients, including the fruit and nuts.  In a separate bowl, whisk together the vanilla, butter, liquid sweeteners, nut butter and water.

Store them in a single layer between parchment sheets

3. Toss the wet ingredients in with the dry and mix until well combined and sticky.  Spread into the prepared pan, pressing firmly down so that the mix is molded to the shape of the pan and compacted.
4. Bake the bars 30-40 minutes, or until they are brown at the edges, browning at the top, and are still soft and under-baked in the center.
5. Cool the bars COMPLETELY before cutting or they will fall apart.  I chilled mine to room temperature on the counter and then again in the refrigerator until cold and then cut them into bars with a serrated knife.
6. To store, place them on parchment paper and in an airtight container.  I store mine in the refrigerator to keep them fresh.

Gluten Free Blueberry Muffins

I love blueberry muffins.  When I would vacation with my family as a child, I always ordered a blueberry muffin for breakfast.  It was my favorite treat.  I still think it's hard to compete with the smell of fresh muffins right out of the oven.  I have perfected an original blueberry muffin recipe years ago but this time I was determined to make it gluten free.  The result is a moist rich flavorful cake chock-full of blueberries.  Nope, I don't even miss the gluten.

This muffin has a soft moist center full of blueberries with a slightly crunchy top

 Ingredients (for about 24 muffins):
3/4c white sugar
1/4c blue agave nectar
10tbs butter, softened
2 large eggs
2tsp vanilla extract
1c white sorghum flour
1c tapioca flour
1c white rice flour
1 1/2 tsp baking powder
1/2tsp baking soda
1/2 tsp fine sea salt
1 1/2c vanilla greek yogurt (I used Chobani Vanilla Yogurt)
2-3c frozen or fresh blueberries
Raw sugar, for sprinkling

Directions:
1. Preheat oven to 375F.   Whisk together the flours, powder, soda and salt in a medium bowl.  Set aside.
2. Cream the butter and sugar until just creamed (over creaming them will prevent the muffins from rising)
3. Add the eggs one at a time, mixing after each one.  Add the vanilla and mix.
4. Add 1/2 of the dry ingredients to the wet.  Mix well.  Then add 1/3 of the yogurt and mix well.  Then follow with 1/2 of the remaining dry ingredients and mix again.  Continue to do this until all yogurt and flour is mixed well.

Alternative:  Pour some batter into oiled ramekins for little cakes

5. Add in 2-3c blueberries and fold in gently.
6. Oil a muffin tin and sprinkle with cornstarch or line them with muffin cups.  Fill each muffin tin 2/3 full.  Sprinkle the raw sugar on the tops of each muffin (this gives it the most delectable crust).
7. Bake the muffins in the center of the oven for anywhere from 20-30 minutes depending on where you live, your oven temp, and if you used frozen or fresh blueberries.  They are done when the tops are golden and hardening and a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Remove from the tins as soon as possible (leaving them in there they will continue to cook and can get soggy).  Store in an airtight container or freeze the leftovers.

Grandma Dee's French Toast

I only have a few of my grandmother's recipes: namely french toast and meatloaf.  This french toast is filled with cinnamon and vanilla which makes it a little extraordinary and fills the house with a delicious smell that reminds me of my mom and my grandma.  Plus, it's one of my husband's favorites.  We make this on the weekend when we have time to savor it.

Make sure you use whole grain bread and top with a pat of butter at the end

 Ingredients (Serves 2):
4 slices whole grain bread (do not use white bread!)
2 eggs, slightly beaten and placed in a flat bowl (I use a pie pan)

3-4tbs granulated sugar

1 tsp vanilla
1/2tsp cinnamon (I just throw in a few large dashes, I never measure so add cinnamon to your liking)
pinch of salt
butter (a few tbs at least)
powdered sugar, for serving

Directions:
1. Mix in sugar, vanilla, cinnamon and pinch of salt in the bottom of a pie pan.
2. Heat pan to medium and add a few tbs of butter to the pan until it begins to sizzle.
3. Dip in bread slices making sure they soak in the liquid on both sides.
4. Place bread slices in the pan and cook until golden brown on one side then flip.  Add more butter for the second batch if the pan becomes too dry.
5. Top with a pat of butter and powdered sugar, if desired.