Monday, October 20, 2014
I have quite a few baked egg dishes in my repertoire, but realized I hadn't made or shared one in quite a while. I love recipes like this because they yield so many servings, and are great to have for breakfasts or lunches on busy days.
You could use more vegetables in this one; I had baby spinach on hand so threw that in for nutrition and color. Cooking the sweet potato into a crisp crust-like layer first really tie the dish together. Nothing worse than a soggy sweet potato!
I do recommend shredding the sweet potato in a food processor if you have the appropriate attachment. It really saves on time and elbow grease.
Paleo Egg, Sausage & Sweet Potato Bake
2 large or 3 medium sweet potatoes, shredded
2 tbs. coconut oil or ghee, melted (plus more for cooking)
salt & pepper
1/2 tsp. cinnamon
1 medium onion, chopped
12 oz. breakfast sausage
2 minced garlic cloves
3 cups baby spinach
1/2 cup coconut milk
1/2 tsp. dried sage
Preheat oven to 450. Toss shredded sweet potato with melted fat, salt, pepper and 1/2 tsp. cinnamon. Press into an 8x8 greased baking dish or pie plate. Bake for 20 minutes or until starting to crisp.
Lower oven temperature to 375. While sweet potato is cooking, heat 1 tbs. fat in skillet. Add onion and sausage, cooking for 5 minutes or until onion beginning to soften. Add garlic and cook for another 1-2 minutes. Stir in spinach and cook until it wilts. Remove from heat.
Once sweet potato crust is done, spread sausage and onion on top of it in baking dish. In a medium bowl, whisk 4 eggs. Stir in coconut milk and dried sage; season with salt and pepper. Pour this mixture over the sweet potato and sausage.
Bake at 375 for 45 minutes or until egg is set. Allow to sit for 5-10 minutes before cutting and serving.
Sunday, October 19, 2014
I posted a teaser of this recipe on my Facebook wall yesterday, and thank goodness my second attempt turned out better than the first! My first version was all coconut flour-based and wound up a bit dry. Dry enough that I had to douse it with a little extra coconut milk just to get it down!
Today I used a combination of coconut and almond flour (but also made one with ground flax in lieu of the almond for a nut-free option). The resulting muffin had just the right texture and balance of tart and sweet.
Tossing the blueberries in a little coconut flour keeps their juice from running all over the muffin and turning it purple. The color did still run a little bit once it met the milk and melted coconut oil, but since this is meant to be a speedy breakfast or snack I don't think it needs to win any beauty awards ;)
Paleo Blueberry-Lemon Mug Muffin
1 tbs. coconut flour, plus extra for dusting berries
1 tbs. almond flour/meal OR 1 tbs. ground flax
1/2 tbs. melted coconut oil
juice & zest of 1/2 lemon
1/2 tsp. baking powder
pinch of salt
couple drops liquid vanilla stevia (or raw honey, to taste)
1/2 tsp. vanilla extract (optional)
2 tbs. frozen blueberries
Crack egg in a greased microwave-safe mug or bowl. Stir in all remaining ingredients except berries. Toss the berries in a little coconut flour just so they're coated. Gently fold into egg mixture.
Microwave on high for 2 minutes. Eat right out of the container or invert onto a plate and enjoy like a traditional muffin.
Thursday, October 16, 2014
It's been unseasonably warm here in New England; it's not exactly comfort food weather, yet I'm still craving the flavors of autumn. This salad is the perfect compromise. Oh, and it finally put to use the dried figs that I randomly bought a couple of weeks ago with no plan on who I'd purpose them.
The figs will make the dressing quite thick, but you can thin it out with either more balsamic or simply water (I opted for the latter). I loved the balance of tangy and sweet here, and it really complimented the other elements I chose for the salad.
I used arugula and added in some crispy bacon, red onion, pomegranate seeds, pear and chopped raw pecans. Next time I make it I will roast some squash and throw it into the mix as well.
Paleo Fig-Balsamic Vinaigrette
1/4 cup dried figs
1/2 cup balsamic vinegar
1 tbs. Dijon mustard
1/4 tsp. garlic powder
1/4 cup olive oil
salt & pepper, to taste
water, to thin out
Combine figs, vinegar, mustard, garlic powder, olive oil and salt & pepper in a blender. Process until smooth. If too thick for your liking, thin out with a couple of tbs. of water.