Breakfast Potato Mushroom Kale Hash (GF, DF, Vegan)

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Here's another gluten free, grain free breakfast for you! I made this vegetarian hash for brunch as an addition to scrambled eggs, toast and turkey bacon. And made a little scramble with eggs to take to work. It would also be good wrapped in a tortilla with hot sauce and melted cheese as a breakfast burrito to go. 

Serves 6. 

Breakfast Hash with Potato Mushroom + Kale

2 tablespoons olive oil 

3 russet potatoes, peeled, 1/2 inch dice

1 large or 2 small leeks, halved, thinly sliced

10 oz cremini mushrooms, sliced

2 teaspoons coarse kosher salt

1 teaspoon dried thyme

1 teaspoon dried sage

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon paprika

2 big handfuls of chopped kale

In a 12 inch skillet, set over medium heat, warm oil. Add potatoes, leeks, mushrooms. Season with salt, thyme, sage, pepper, garlic powder, onion powder and paprika. Cook until potatoes are tender, stirring frequently, about 15 minutes. Stir in kale and cook about 5 minutes more. 

Grain Free Peanut Butter Chocolate Chip Pancakes (Paleo, GF, DF)

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Snow day? No problem! If you're on the east coast, you probably experienced this 'bomb cyclone' that hit last week. Happily, I was told to stay home from work. Not only did I stay home but I made these paleo pancakes in my pjs and slippers because why not. Serious Sunday morning vibes happening. 

These are officially my snow day pancakes but you can make them anytime. Best thing is they are grain free, gluten free, dairy and sugar free. Yes! Also, no weird ingredients, just coconut four which you probably have already, right? What I like most about these is that the flavors are balanced with even tastes of banana and peanut butter and a nice does of chocolate here and there. No overwhelming coconut here. 

Serves 2-4. 

Snow Day Paleo Pancakes with Peanut Butter and Chocolate Chips

1 ripe banana, peeled and mashed

2 eggs

1/2 cup milk, your choice but I used coconut milk beverage 

2 tablespoons melted coconut oil

1 tablespoon peanut butter

dash vanilla extract

1/4 cup coconut flour

1/2 teaspoon baking soda

dash cinnamon

dash salt

1/2 cup chocolate chips

Add all ingredients except chocolate chips into a bowl and blend with a stick blender or hand mixer. You can also use a bender. Just zip everything until smooth, about a minute. Fold in chocolate chips. 

Heat a non stick skillet over medium low heat and lightly oil. Do not use too high of heat, lower is better - these guys need time to cook without burning before flipping than usual pancakes. Add heaping tablespoon sized spoonfuls to warm skillet. Swirl back of spoon over batter to flatten and spread a bit. 

They will be ready to flip when they are fully set in the center, about 3 minutes. Shake to pan slightly and look for wiggling in the center of the pancakes. If they look wiggly and wet, cook a little more before flipping. There will be plenty of bubbles in the batter, too. When, ready flip and finish cooking on other side. Second side will cook much faster, about 1 minute. Serve warm. I find these perfectly sweet so we skipped the maple syrup - whipped cream and strawberries would be just right if you have them!

Egg Squares (Paleo, GF, DF)

Occasionally, I forget that I hate eggs and make these egg squares. There are just enough veggies in here to balance the eggs out. When it comes to eggs and me, it's all about a delicate ratio of cleverly disguised egg to other things like saluted vegetables, starch or meat. 

I ate these on sweet potato toast. It's not toast. I was fooled into this one by some very attractive images on pinterest with yummy comments. Sometimes, when you don't have a certain food for awhile, you are easily duped into accepting something like a roasted slice of sweet potato as toast. What am I talking about? I'll tell you: take a sweet potato, cut it into 1/4 inch thick slices lengthwise, put those slices in the toaster and use it as a stand in for bread. It's delicious but it's not toast. (That said, I will probably make it again.)

This recipe makes a big pan off egg squares, feel free to use a smaller pan and cut the recipe in half. 

Egg Squares

splash olive oil

2 leeks, white parts only, halved, thinly sliced

8 oz mushrooms, sliced

1 bunch kale, stems removed, chopped

10 eggs

s + p

Heat oven to 350 degrees. Lightly grease or paper a 13 x 9 inch pan.

In a large skillet or wok over medium heat, warm oil. Add leeks, mushrooms and kale, cook until soft, about 10 minutes. Arrange evenly in prepared pan. 

In a bowl, whisk eggs. Season with salt and pepper. Pour over cooked vegetables. Bake until egg set in the middle, about 25 minutes. Cut into squares. 

Celeriac Hash (AIP, Paleo, GF, DF)

I have a whole list of things i want to make breakfast hash our of.  Celeriac is one of them. White sweets potatoes were good.  Squash is next.  (I'll let you know how it turns out)  I took this celery root hash to work with a couple pieces of crispy turkey bacon and it was great.  I'm trying to mix up my breakfast routine since now it's a meal I eat everyday.  

About 3 servings. 

Celeriac Breakfast Hash

1 celeriac, peeled and diced

1 red onion, chopped

handful of chopped fresh sage

fresh or dried thyme

s + p 

2 tablespoons olive oil

Heat oven to 400 degrees.  In a bowl, toss celeriac, onion, sage, thyme, salt, pepper with olive oil until evenly coated.  Use more oil if you like.  Transfer to rimmed baking tray and roast about 1 hour, stirring every 20 minutes.  

Apple Breakfast Cake (Paleo, GF, DF)

This is one of those things that you can eat for breakfast or dessert.  Don't you love those?  It's the beauty of a quick bread.  I was really worried about this one but it turned out so great.  So much like a normal treat.  The crumb is sweet, moist and holds together - which is no easy feat with Paleo baking.  

Weekends and weekends of rain had passed and I was dying to go apple picking.  Finally, this past weekend it was a beautiful fall day so we got in the car and headed to Wrightmans Farm in Morristown, New Jersey.  It's a very nice farm with snacks, hayrides, a farm store and u pick apples.  My favorite part of the day was wandering the apple orchard, getting lost in the corn maze and oogling all the pumpkins and gourds on display.  We have so many apples. Er, had so many - their numbers are dwindling but luckily I have enough left to make another one of these breakfast breads.     

If you don't have applesauce but have apples - peel, core and chop two, place them in a pot with about 1/3 cup water.  Cover and simmer until apples are tender, about 10 minutes.  Use a stick blender to puree.   

When arranging apple slices in the pan, go for one layer.  Thicker slices (1/4") are good.  Double layers won't stick together and when you invert the pan one side will most likely stick to the pan and one with the cake.  Just a tip. 

Apple Breakfast Cake

1 large apple, cored and sliced

1/2 cup almond flour

1/2 cup coconut flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1/4 cup honey

2 tablespoons coconut oil + plus extra for the pan

1 1/2 cup unsweetened applesauce

2 eggs, beaten

Heat oven to 375 degrees.  Generously run a loaf pan with coconut oil - really don't be shy. Arrange apple slices on bottom of pan - aim for a single layer.  In a medium sized bowl, whisk together almond flour, coconut flour,  baking soda, baking powder, salt and cinnamon.  Set aside.  

Warm honey and coconut oil and whisk together.  Whisk in apple sauce and egg.  Combine well with dry ingredients.  Carefully, pour over apple slices in loaf pan.  Smooth and level top of batter.  Bake 55 minutes.  Remove from oven and let cool in pan 5 minutes.  Invert onto plate and cool.  

Gingerbread Not-Meal (AIP, Paleo, GF, DF)

Have you heard of this 'Notmeal' business?  It's usually things like squash or other vegetables grated and prepared like oatmeal.  I call it sort of oatmeal - it's made with riced cauliflower and coconut milk, spiced up like gingerbread.  Breakfast is a big challenge on AIP and sometimes you get sick of meat patties and avocado slices.  If you are, here's something warm and sweet, just in time for this cooler weather.  

To rice the cauliflower, place roughly chopped florets and stems into a food processor and pulse carefully until cauliflower is in riced sized bits. This can also be found pre-riced in the produce section if you're feeling a little lazy. 

Makes 4 servings. 

Gingerbread Sort of Oatmeal

4 cups riced cauliflower

1 cup coconut milk

2 tablespoons molassas

pinch salt

3/4 cup unsweetened coconut flakes

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground all spice

1/2 teaspoon ground clove

Place everything in small sauce pan.  Simmer gently until cauliflower is soft, about 20 minutes. 

Chocolate + Banana Oatmeal

No added sugar here - all the sugary work is done by a ripe banana.  So don't throw out those heavily spotted bananas - they're super sweet and perfect for smashing into this breakfast.  

I've mentioned once or twice on here of my struggle to have breakfast every morning but I've been eating this one (tho sometimes minus the cocoa) for the last couple weeks.  I like it.  Not too sweet and the oats keep me feeling satisfied until lunch time.  It's also really quick:  about a minute to throw it together and another 2 in the microwave.  Hope you enjoy it!

serves 1. 

Chocolate + Banana Oatmeal

1 ripe medium banana

1/3 cup rolled oats

2 teaspoons unsweetened cocoa powder

dash cinnamon

pinch salt

2/3 cup water (or your preferred milk)

Peel and mash banana.  Combine with oats, cocoa powder, cinnamon, salt and water.  Microwave for 2 minutes.  (And that's it!  I love you, oatmeal.)

 

 

Easy Oatmeal

My quest for an easy and delicious breakfast continues.  I really like oatmeal but require many toppings and really don't like rummaging about my kitchen cupboards for said toppings. Yesterday, I was still buzzing mid afternoon from my mid morning coffee and itching for something to do in the kitchen.  It was too early to make dinner so I decided to work on breakfast.  

I like this oatmeal because I can take it to work or the studio in the morning, fill it with hot, boiling water, put the lid on and within a few minutes have breakfast.  And oatmeal fills me up for hours, which makes for a less hangry me later on in the day. 

Easy Oatmeal

1/3 cup quick oats

1/4 teaspoon chia seeds (or flax, hemp hearts...)

1 teaspoon light brown sugar

1 tablespoon chopped pecans 

2 teaspoons dried cranberries

dash cinnamon

pinch salt

2/3 cups boiling water

Place oats, seeds, sugar, nuts, cranberries, cinnamon and salt in jar.  Add boiling water, let sit for 2 minutes.  Or add room temperature water and microwave for 1 1/2 minutes.  

Pineapple Coconut Chia Seed Overnight Oats

I like the convenience of overnight oats.  I stir everything into a cup before bed and wake up to a nutritious breakfast.  I rarely eat breakfast at all - a habit I'm trying to break starting with this easy one.  

Makes 1.

Pineapple Coconut Chia Seed Oats

1/4 cup old fashioned oats

1 1/2 teaspoons chia seeds

1/4 cup coconut milk (like silk or so delicious brands)

1/2 teaspoon brown sugar

2 tablespoons crushed pineapple

small splash vanilla extract

about one tablespoon toasted coconut flakes 

Mix all ingredients together except the coconut flakes.  Cover and refrigerate overnight (8 hours).  Top with toasted coconut flakes and enjoy.  

 

Buttermilk Cornbread Pancakes

Oh, pancakes.  Nothing says 'it's the weekend' more strongly than homemade pancakes.  Made these last sunday and happily drowned them in maple syrup.  Cam ate his topped with two sunny eggs.  He's so sensible.  

Makes 6 pancakes.   

Cornbread Pancakes

1 cup cornmeal

1/4 cup all purpose flour

2 tablespoons sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

pinch salt

1 egg

1 cup buttermilk

high heat oil, as needed for cooking

Whisk together cornmeal, flour, sugar, baking soda, baking powder and salt.  Whisk in egg and buttermilk until just combined and flour is hydrated.   

Heat a griddle or skillet over medium heat.  Oil surface if necessary.  Pour 1/2 cup ladlefuls of batter onto the hot skillet.  Leave enough room for flipping.  When the edges bubble, flip.  Cook until the bottom side is light brown.  

Serve warm with maple syrup and butter.   

Autumn Hash

I think this is a great weekend breakfast to make for people you really like.  You could leave out the meat entirely if you're having a vegetarian moment or substitute another meat.  I think a chicken apple sausage would be a great trade.  Serve with eggs and toast.

Autumn Hash

4 to 8 oz bacon (depending on preference), chopped

1 celery root, peeled and diced

1 large potato, peeled and diced

1 sweet potato, peeled and diced

1 onion, peeled and diced

olive oil

2 sprigs fresh thyme

several sprigs fresh chives, diced

salt and pepper

1 apple, peeled, cored, diced

juice of 1/2 lemon

In a skillet, cook bacon until crispy.  Transfer to towel to drain.  Pour out grease from pan and lightly wipe it out.  Return to medium heat and cook celeriac, sweet potato, potato and onion in a drizzle of olive oil.  Add thyme sprigs.  Cook about 5 minutes, stirring occasionally.  Add 2 tablespoons of water, cover and let cook 10 to 15 minutes until vegetables are fully cooked.  Add apples, lemon juice and cooked bacon.  Season with salt, pepper and chives to taste.  Cook 5 minutes more.  Serve warm.

Citrus Ricotta Pancakes + Red Zinger Maple Syrup

Good Morning!  I could be a morning person for these pancakes.  Pick any small citrus you prefer like orange, lemon or lime.  The syrup uses Celestial Seasonings Red Zinger herbal tea of hibiscus and lemon.

Citrus Ricotta Pancakes

1/2 cup cake flour

1/2 cup whole wheat flour

1 teaspoon baking soda

1 tablespoon agave syrup

1/2 teaspoon vanilla

1 cup ricotta

juice and zest of small citrus

2 eggs, seperated

2/3 cup milk

For the Pancakes:  Mix flours and baking soda and make a well in the center of the bowl.  Add agave, valinna, ricotta, citrus zest, juice, egg yolks and milk.  Stir to just combined.  In a seperate bowl whisk egg whites until light and foamy.  Fold into batter.  Drop small ladlefuls of batter onto hot griddle or pan.  Bubbles will show up on edges and then center when ready to flip.  Flip and cook  opposite side about 1 minute.  Serve with butter, fruit, jam and/or syrup.

Red Zinger Maple Syrup

1/2 cup water

2 red zinger tea bags

1 cup maple syrup

For the Syrup:  Brew 1/2 cup water with two tea bags.  Let brew 5-7 minutes then discard tea bags.  In a pan, combine maple syrup and tea.  Simmer until reduced and a maple syrup consistency.

Egg Squares

The only way I'll eat eggs.  (Besides those in baked goods.)  This is almost a frittata except with more vegetables than eggs.

Egg Squares

6 eggs

salt and pepper

drizzle of olive oil

8oz cremini mushrooms, sliced

2 leeks, diced

2-3 collard greens, leaves removed from stems, stems discarded

parmesan cheese (optional)

Heat oven 350 degrees.  Saute mushrooms and leeks in olive oil until soft, about 5 minutes.  Toss in collard greens.  Pour veggies into greased casserole dish.  Whisk eggs with salt an pepper.  Pour over vegetables.  Bake until set, about 25 minutes. Grate parmesan cheese over top.  Cut into squares.

pear bleu puff tarts

I wanted to make homemade poptarts and had a puff pastry dough in the freezer. Perfect. I also made a raspberry version.

Pear and Bleu Cheese Poptarts

1 package puff pastry dough, thawed

1/4 cup mascarpone

1/4 cup bleu cheese

two pears halved, cored, sliced

honey

flour for rolling out dough

egg yolk and milk (for the wash)

Preheat oven to 350 degrees. Gently roll out pastry on floured surface very thin. Use a pastry or pizza cutter to cut poptart squares. (Mine were huge portions at 5" x 6". I recommend smaller portions)

In a bowl, mix bleu and mascarpone cheeses and smear on what will be the bottom pastry square. Layer with slices of pear. Drizzle with honey. With a pastry brush or finger, brush small amount of water along the pastry edges. Create a sandwich with another square. Press along edges to seal. Repeat with remaining squares until you have all your little poptarts sealed up and ready for baking. Poke holes in top layer with a fork.

Mix egg yolk and about a tablespoon of milk together for the egg wash. This will create a pretty golden brown glaze. Lightly brush each square with egg wash. Bake for about 20 minutes.  They will be golden, flaky puffs of heaven.

raspberry puff tarts

I couldn't make up my mind the other day when I was making puff pastry pop tarts if I wanted raspberry or pear so I made both.  Here is the recipe for the raspberry ones.

Raspberry Poptarts

1 container fresh raspberries, washed and coarsely chopped

1/2 cup mascarpone

1/2 cup powdered sugar

2 egg yolks (one for the filling and one for the wash)

1 puff pastry sheets, thawed and rolled out super thin

Heat oven to 350 degrees.  In a small bowl combine mascarpone, sugar and egg yolk.  Add raspberries.  Set aside.

Cut pastry into desired sized squares.  (Even number since we'll be using one square as the base and sandwiching the filling with another square as the top.)

Smear raspberry filling onto half the squares, leaving a border.  With a finger or pastry brush dab a bit of water around the edge of every square. This will help the sides adhere to one another.  Make little snadwiches or pockets, press all edges with fork or finger to seal well.  (no one wants a leaky poptart) Poke holes in top of each.

Mix one egg yolk with a dash of milk for the wash.  Brush each square with the egg milk wash using a pastry brush.  This will create a pretty golden brown puff once baked.  Bake 15-20 minutes.