Tag Archives: eggs

Who needs a good laugh? (with Gluten-free Bread recipe)

Okay … so you remember in my other post New Years Eve 2012 where I told you I was going to bake my first loaf of gluten-free bread? Well, I did. She isn’t pretty, but she sure is tasty! My Sweetie remarked that it tasted like a coconut flavored cornbread. I will say the texture was very similar to a cornbread. It was particularly tasty toasted with butter and jam on top. It made a great snack while we were skiing today … hearty and filling, and loaded with good energy and protein.

I used a recipe from Annmarie Cantrell posted here and posted below:

Ingredients

  • 6 pasture-raised eggs
  • 1 tablespoon raw, local honey
  • 1/2 cup ghee, pastured butter or coconut oil (if you want a dairy-free version, use either ghee or coconut oil)
  • 1/2 teaspoon sea salt
  • 3/4 cups sifted coconut flour (sift first, then measure)
  • 1 teaspoon baking soda (aluminum-free)

Directions

Step 1
Preheat the oven to 350F. Grease a small (9″x5″x3″) loaf pan.
Step 2
Blend together eggs, ghee, honey and salt.
Step 3
Combine coconut flour with baking soda and mix with liquid ingredients until there are no lumps.
Step 4
Pour into greased loaf pan and bake for 40 minutes.
Step 5
Remove from pan and cool on rack.
Step 6
Serve with ghee, nut butter, or use in sandwiches.

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I did use a breadmaker … and I’m not sure if that mattered … since this is my first time ever baking bread. So, I think I will make it again once we finish eating the brick I baked. However, I think I will skip the bread maker and bake it in a traditional bread pan in the oven and see if that makes a difference. I will report on that. I still think what I made tastes good … but I think it could be better. So here’s a picture of the beauty I baked up:

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Okay, so it stuck to the sides a bit and I couldn’t get it out with a butter knife … so I had resort to digging it out with a spoon. Don’t judge me.

This is a learning experience and I will get better. It is one more step away from pre-packaged and processed foods for me and my family. It’s not easy getting back to basics.

Until next time, I send you peace, love, and good energy.

~Sharon

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Easy Healthy Breakfast Cups

Hello Everyone! I hope your holidays were bright and filled with love!!!

Now that life has slowed down a bit, I can get back to blogging about the things I love and start developing new recipes to share with all of you. Here is one I whipped up last night for my Sweetie and my brother. I’m still on a no-egg kick … but these looked tasty … even that cats stole one off the counter! (Naughty kitties!)

I made this the night before for a quick “breakfast to-go” in the morning. Or you can make them up, not cook them, and then throw them in the oven when you wake up. Otherwise, make ahead, take two with you, warm them up at work and enjoy! No more eating crappy breakfast foods!

What you will need:

  • muffin tin
  • olive oil/butter
  • 6 slices of your favorite deli meat … I used tofurkey deli slices
  • 6 eggs
  • salt & pepper
  • grated cheese – I used Romano
  1. Pre-heat oven to 325 degrees.
  2. Grease muffin tin with oil or butter
  3. Line each cup with a slice of meat
  4. Crack an egg into each “meat cup”
  5. Season with salt and pepper
  6. Top with grated cheese
  7. Cook for 20-30 minutes … or until the eggs are set. (check on them at 15 minutes and jiggle the pan to see if they’re still raw).
  8. Pop out of the tins and enjoy right away or refrigerate until you’re ready to eat.

785786What’s your favorite “breakfast to-go?”

Until next time, I send you peace, love, and good energy.

~Sharon

 

 

Hashbrown Breakfast Skillet

I hate a boring breakfast … that’s why I’ve created tasty-wacky creations such as my Cornbread Breakfast Skillet. This next recipe is one of my favorite go-to breakfasts. It can be changed up to be taco-style with salsa, cheddar cheese, and sour cream on top. Or it can be dressed up as gourmet with goat cheese and pine nuts. Here’s one of my basic recipes. I threw in the artichoke hearts in because I needed to use them up. Feel free to add or subtract any of the ingredients to fit your family’s taste.

Serves Two Moderately Hungry People

What you’ll need:

  • 6 small red potatoes, shredded
  • 2 morning star patties, crumbled
  • 2-3 ounces of mushrooms, chopped
  • 4 ounces of artichoke hearts, chopped
  • 3-4 eggs
  • blue cheese crumbles, for garnish
  • butter/oil
  • salt & pepper

Heat oven to 375 degrees F.

Meanwhile, bring a pot of salted water to a boil. Add shredded potatoes, boil for 1-2 minutes, drain into fine mesh sieve or colander. 

In a large cast iron skillet heated to medium, add sausage, mushrooms and artichoke hearts. Fry until slightly brown and crispy. Remove from skillet and set aside for later. 

Get the skillet hot again. Add oil or butter of your choosing. Then add the shredded potatoes. Fry until brown and crispy on both sides, about 6-8 minutes on each side. Add more oil/butter as needed to keep frying the potatoes up nicely.

*Note* The trick to great crispy hash brown is not moving them around too much. If you move them around … the starch in them gets all gooey and that’s what gives you chewy potatoes. The blanching process we started out with helps rid the potatoes shreds of some of their starch so they will fry up nicely.

Next, layer the sausage, mushroom, artichoke mixture on top of the hash brown layer. Crack the eggs over the top. Season with salt and pepper. Bake in the oven for 15-20 minutes. Or until the eggs are cooked to your liking. I like mine well-done. Top the skillet with a sprinkle of blue cheese and serve it up!

How do you overcome the boring-breakfast blues?

Until next time, I send you peace, love, and good energy.

~Sharon

Cornbread Breakfast Skillet

Cornbread for breakfast? Yes! I just said that. I have an on-again/off-again relationship with eggs, and I want a healthy meal that’s not the same old boring breakfast items you can find anywhere.This is what my silly brain came up with this morning while I was drifting somewhere between sleep and consciousness.

I will note I was under a bit of stress as to what to do with the large amount of leftover cornbread from last night’s vegan chili extravaganza – which explains my wierd dreams of cornbread for breakfast today.

What you will need:

  • Some left over cornbread
  • 3 eggs
  • vegetarian sausage
  • 5 mushrooms, sliced thick
  • a bit of onions, sliced
  • 2 T. soy milk (or whatever milk you like)

In a skillet on medium, add some oil or butter. Then add the sausage, mushrooms, and onions to the pan. Season with salt and pepper. 

As you can see, I had two morning star sausage patties, and two links … I just used a mixture. Once everything is nice and brown and yummy, remove from the pan and set aside to be added back in later. (I chopped up the sausage into bite-sized chucks).

Next, scramble the eggs in a bowl with the soy milk. Season with salt and pepper. Then, crumble the cornbread into the bowl in bite sized chunks. This sort of reminded me of making french toast. I mixed the chunks around until the cornbread had absorbed most of the egg mixture (there was still a bit of egg at the bottom – no big deal)

Now be sure to add a pat of butter or some more oil to your pan before you put your egg-cornbread mixture in there. Add the mixture, and fry up over medium to medium low heat. You want the eggs to cook, not burn.

Once the eggs look cooked, and the cornbread is a bit toasted looking, add the mushrooms, sausage, and onions back in. Mix to combine and warm through.

I plated mine by topping it with grated cheese, some green onion, and added some hot sauce to the side. It was savory, satisfying, and filling! This is definitely not a boring breakfast.

How do you spice up your breakfast? Please tell me in the comments.

Until next time, I send you peace, love, and good energy.

~Sharon