Eat Evolved

|

You are what you eat. Eat what you've evolved to eat.

Archive for the ‘breakfast’ Category

Nut-Free Strawberry Banana Bread

Tuesday, August 7th, 2012

I’m always trying to mix up Preschooler’s weekday breakfasts. We don’t have time to make her bacon and eggs in the morning, and her day care is nut-free, so that limits our options greatly. Our general cop-out is yogurt, but that can tend to have a lot of sugar in it, so I prefer to make her something homemade. Lately I’ve been making this recipe, and it’s almost indistinguishable from real bread. Last night Husband and I ate the heel slices with a bit of Rawtella, and it made an awesome dessert. For those of you who are coconut-phobic, you absolutely can’t taste it in here–it just tastes like banana bread.

Preheat your oven to 350. Set out two mixing bowls, one small and one large. In the large bowl, mash two or three very ripe bananas with 1/3 cup of melted ghee or coconut oil (or butter, if you’re not dairy-averse). Whisk in six beaten eggs, two tablespoons of honey, and a teaspoon of vanilla.

In the small bowl, add a half-cup of sifted coconut flour, a teaspoon each of baking soda and baking powder, a half-teaspoon of salt, and a tablespoon of cinnamon. Mix it with a fork, then dump the whole bowl into the wet ingredients. Whisk them together, then put the bowl aside. Slice up 6-8 strawberries into small bite-size chunks. Whisk the batter again to make sure you’ve gotten all the lumps out, then fold in the strawberries. Bake in a well-greased loaf pan at 350 degrees for 45 minutes.

The cool thing about this recipe is its versatility. You can leave the strawberries out, or replace them with a different berry. You can add nuts or chocolate chips if you want it to be more of a dessert than a breakfast. You’ll end up with a moist bread with a nice soft texture and a golden brown crust. I apologize for not having pictures for this one. Hopefully I can take a picture of it soon and add it later.

Chorizo and sweet potato breakfast casserole

Sunday, June 17th, 2012

One of my major difficulties in sticking with the Whole30 in the past was breakfast. I’ve always had the thought that breakfast should include cheese of some sort. Going dairy-free for breakfast is harder than any other meal. Eggs and cheese is a perfect combination. What a sad life it is without them.

Turns out I just wasn’t creative enough. This time, I was prepared. I spent a couple of weeks before I started poring through all of my favorite paleo recipe sites, putting every recipe that sounded remotely good into Pinterest so I could access them later. One that I found that sounded good was Everyday Paleo’s Southwestern Frittata. And really, the only way I could improve upon it was to make it more southwestern, by replacing the ground beef with homemade chorizo.

To make the chorizo, put two pounds of ground pork into a bowl. Add a tablespoon and a half of smoked sea salt; a tablespoon of ancho chile powder; a half-tablespoon each of paprika, chipotle chile powder, and minced garlic; and a half-teaspoon each of dried oregano, ground coriander, black pepper, and cumin. Mix it thoroughly with your hands. Add a tablespoon and a half of red wine vinegar, mix with your hands again until the meat is a uniform texture, and refrigerate for an hour.

While your chorizo is chilling, chop your jalapeños and onions, and shred your peeled sweet potatoes. Grease your baking dish with bacon grease. For the record, I doubled the recipe and it fit perfectly in a 13×9-inch casserole dish. I just had to bake it a bit longer.

Other than replacing the ground beef with chorizo, I followed the Everyday Paleo recipe exactly. And I cannot wait to have some of it tomorrow morning.

20120617-211003.jpg

Baked eggs in bacon cups

Sunday, June 10th, 2012

As I mentioned before, I’m starting a Whole30 tomorrow, so my normal breakfast of egg cups is a no-go. I’ve tried them without cream and cheese before, and they’re pretty sad and flat. So I had to come up with something else that would be quick to reheat in the morning. Enter these. Bonus points for being really easy to make. Not counting salt and pepper, they have exactly two ingredients.

For each one of these, you’ll want a strip of bacon and an egg. Cook your bacon about halfway. It will start to brown and the fat will turn translucent, but it will still be pliable. When it gets to that point, drain them on paper towels, then wrap each slice around the outside of a muffin tin. If you’re not using the silicone kind, grease the tins a bit first. Or you could use a silicone muffin tin.

20120610-211931.jpg

Break an egg into each cup. Sprinkle with salt and pepper. Bake at 375 degrees for 15-20 minutes, depending on your desired level of doneness.

20120610-212312.jpg

Grain-Free Game of Thrones: Eggs with Fiery Dornish Peppers

Sunday, June 3rd, 2012

One of the highlights of my blogging career (ha!) was when one of the ladies responsible for the awesome ASOIAF food blog, Inn at the Crossroads, posted a comment on one of my grain-free GoT posts last season. They probably did this because I linked to them, but still. They’ve hit the big time now, and published a cookbook. GRRM wrote the intro and everything. Husband surprised me with it two days ago, and I’m already planning some attempts at primalizing many of the recipes.

One that thankfully needed no alterations was their Dornish Breakfast. Husband has been wanting this for ages. Basically, it’s lightly scrambled eggs with “fiery Dornish peppers,” which Inn at the Crossroads approximated with a jalapeño, a cubanelle, two poblanos, an orange bell pepper, two red cherry peppers, and an onion, all coarsely chopped. You save three tablespoons each of the chopped peppers and onion, and finely mince those.

Fry the onion and peppers in olive oil for about ten minutes, (I added saffron salt because it seemed to fit) then add an ice cube, put a lid in them, and steam for another 6-7 minutes. Remove them from the pan, then add more olive oil and put in the minced peppers and onions. Fry those until they’re soft (2-3 minutes) then break six whole eggs into the pan. I added four yolks to that because I had them from the pot pie yesterday. Let those cook until the whites start to set a bit, then sprinkle them with salt, pepper, and some shredded raw cheddar if you want. At that point, scramble the eggs until the whites are done. Serve alongside the reserved pepper and onion mixture.

I served these with some leftover smoked sausage and had a breakfast so hearty that I fasted through lunch even though I spent my morning chasing Preschooler around the zoo.

20120603-200152.jpg

Apple Raspberry Treats

Monday, May 28th, 2012

Preschooler’s day care is nut-free, which means that breakfasts are limited to yogurt with honey and fruit, or stuff I can make ahead with coconut flour. Lately I’ve been making her fruit muffins with coconut flour, and today’s was an experiment that seems to have worked.

Preheat the oven to 400 degrees. Start with your wet ingredients in a large bowl. Beat four eggs with a cup of applesauce and a half-cup of raspberry all-fruit spread–make sure to check your ingredients! In a smaller bowl, mix together a half-cup of coconut flour and a half-teaspoon each of baking soda and salt. If you want, you can also add a teaspoon of cinnamon, but I had cinnamon applesauce so I didn’t. Add your dry ingredients to the wet and whisk, then let it sit while you thoroughly grease twelve muffin tins (I prefer the silicone kind for paleo baking). When the tins are greased, whisk the batter again to break up the rest of the lumps. Pour it into your greased tins and bake for 12-15 minutes.

They didn’t rise as much as I like, but they’re soft and smell yummy, and Preschooler enjoyed licking the spoon!

20120528-185939.jpg

Paleo Father’s Day Brunch

Sunday, June 19th, 2011

brunch

Clockwise from top: Celery root “hash browns,” crabcake eggs Benedict, and sausage gravy and biscuits.

This was a really fabulous brunch–had it at 10 AM and was really not very hungry even when dinner rolled around.

The hash browns were amazing. I’ve really missed breakfast potatoes since I made the switch to a Primal diet, and these were amazingly good. The celery root shredded right up in the food processor, and they cooked into a wonderful soft texture that I’ve never really managed to pull off with actual potatoes. Cook them a bit longer than the recipe calls for–I gave them an extra five minutes per side and still didn’t get them as crispy as I could have. Otherwise, they’re dead easy–shredded celery root, salt, and pepper, fried in whatever oil you prefer–I used ghee. My mother-in-law couldn’t tell that they weren’t potatoes.

The sausage gravy and biscuits I made from this Robb Wolf recipe. About the only thing I did differently was omit the fennel in the gravy, used tapioca flour instead of arrowroot powder, and beat the egg whites into soft peaks for the biscuits (I shouldn’t have bothered–it took so much stirring to incorporate all the coconut flour that it deflated them completely). I’ll keep searching for a better biscuit recipe. The gravy was really good, though–couldn’t tell that it was dairy-free at all!

I’ve made crab cakes on here before–they’re one of those things that I make a little differently every time. The standard is crabmeat + egg + almond flour + green onions + Old Bay + salt and pepper. Sometimes I use a little bit of diced celery or celery seed. I fried them in olive oil for about 5 minutes per side, and then put them in the oven at 200 degrees on a cookie sheet to keep warm along with the hash browns while I made the rest of the meal. To make the Benedict, I made hollandaise sauce using my stick blender. Put 3 room temperature egg yolks in the beaker, and top with the rest of the ingredients. Put the barely-melted butter in last, let it settle for about 15 seconds, then whiz it with the stick blender until it’s smooth. You can do this in a regular blender or food processor too, but I prefer the stick blender version. You’ll want this to be the last thing you do for the meal, because if it cools off too much it’s really not very good, and it can’t be reheated. To plate it up, top a crab cake with a poached or fried egg, then pour the hollandaise over it.