I cheated today. But it was for something special – the cronut! Not one of those imposters that everyone’s been trying to recreate. It was the original. Woke up at 5:15 this morning to head to the bakery. Got there around 6 and waited until 8 for the bakery to open. Thought it would be quick from there. Nope. Waited for another hour or so since the line moved so slowly. Then after a LONG wait, I finally got my coveted cronut. I ran home and indulged (yes, cronut at 9 am for breakfast) This months was coconut so I just had to get it before the end of the month. Boy was it sweet. I haven’t had sugar like this in a while so the coconut icing seemed super sweet to me. It was an interesting contrast from the coconut cream filling in the middle because it wasn’t sweet at all, a bit lacking in sweetness, reminding me of something along the lines of condensed milk. The croissant part of the cronut itself wasn’t as soft and flaky like a regular croissant as I expected. I assume the deep frying (I think that’s how its made?) is what caused the dough to be a bit more tough. So with that adventure accomplished and now able to cross it off my list, I have to say I’m not sure if it was worth the wait. I had huge expectations given all the hype in the media.
Moving onto the waffles. I recently picked up a waffle maker from Bed Bath and Beyond – $30 by Cuisinart to tackle some of the waffle recipes. I followed the recipe from PaleOMG here (as I get most of my recipes)
I topped it off a mixed berry compote. Really easy – just heat up some blueberries and strawberries in a saucepan for about 5-8 minutes.
Love some eggs for breakfast. So easy to prepare and so filling. But I’ve been getting bored of the omelette and scrambled eggs. Instead of throwing everything in for an omelette, I decided to create a wrap.
Really simple. Just listen. Whisk two eggs and pour a thin layer into a hot skillet with coconut oil. Flip and then the egg will become crepe/wrap-like. Two eggs were able to make two wraps for me. Then I diced some basil, tomatoes, red pepper and ate it. A little spin on the traditional eggs, you know? Feel free to add anything inside the wrap as with an omelette – sausage/meats or any other vegetables.
Scotch Eggs has been one of those dishes that has been a tradition in the household. My grandma makes the most delicious pork scotch eggs, with a sauce that I cannot begin to imagine. I remember the egg yolk so creamy with the ground pork mixture on top, drenched in the sauce, it makes me salivate just thinking about it. But I have not been able to relive those happy days ever since becoming paleo. Therefore I’ve had to start from scratch and rebuild a new recipe.
- 2-2.5 pounds ground turkey
- 10 eggs
- 1/2 teaspoon ground garlic
- 1 cup sundried tomatoes, chopped
- 1/4 cup chopped fresh basil
- salt and pepper
First boil 9 eggs. While boiling, start preparing the turkey mixture.
Preheat the oven to 375 F. In a large bowl, mix the remaining egg (whisked), salt and pepper, sundried tomatoes, basil, and ground ginger. I like to use my hands when mixing to make sure everything’s in there evenly mixed. Once the eggs are boiled, remove the egg shells and set aside. To cover the eggs, I scooped a handful of ground turkey and flattened it into a large patty. Then I set the egg in the middle and then wrapped the turkey mixture around to cover the egg. After all 9 are wrapped, I set the oven timer to 25 minutes and let it bake. I served it with a side of brussel sprouts since I did not have time to prepare a sauce. These would definitely go with any tomato sauce you prefer.
I intended to make this as a breakfast dish this morning. But seeing I work up late and did not feel like making a long breakfast, I decided to push this to dinner instead. That said, this is great for breakfast or dinner! Win win.
I really love the flavor of this, mainly from the sundried tomato in the turkey. This can certainly be used as a meatball recipe with all the flavor combinations. I know I definitely will on those days I do not feel like boiling eggs beforehand. (Whatever less work I have to do to prepare dinner, count me in)
Also…the giveaway has ended. I have been contacted that the winner is Anne Marie! Congratulations! I have contacted you and you will receive your prize to sample the Bare Fruits product very shortly!!
Since the almond flour pancakes were so good, I figured coconut flour might be worth trying. I used this recipe here at Nourishing Days.
- 4 eggs, room temperature
- 1 cup milk (raw cow’s or coconut both work)
- 2 teaspoons vanilla extract
- 1 tablespoon honey or a pinch of stevia
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- coconut oil or butter for frying
- Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
- In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
- Grease pan with butter or coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
- Serve hot with butter, coconut oil, honey, syrup, or fruit.
I halved the recipe for a single serving, but it was still too much for me since I made 8 small sized pancakes. The recipe I have to say is pretty good, it’s much lighter and fluffier than the almond ones I made several days ago. I topped it with some real maple syrup, which is perfect since the coconut flour absorbs it so quickly and well.
Came back from an early morning hot yoga starving. Looked into the refrigerator and scrambled up the fastest thing possible – omelette.
I apologize again for my lack in omelette (or anything for that matter) flipping skills. For a single serving I used two eggs, quarter of a tomato diced, quarter of green pepper diced, and lastly a pinch of salt and pepper. Throw it all in a skillet, flip in a few minutes, and that’s it. I love an omelette since you can throw almost everything and anything you like in it. I like a kick of heat in there with my eggs so I sprinkle crushed red pepper flakes. Brings a little more flavor to it.
Somehow, I slept in way past my alarm and woke up at 10 am. Oh well, I got a refreshing night of sleep, though. Since it was quite late I decided to make turkey sausage patties for brunch. I was starving so I had to quickly rush through them.
I defrosted a pound of ground turkey turkey last night for it to be thawed. Whisk an egg and pour it in a mixing bowl with the ground turkey. Add 1/2 teaspoon sage, thyme, garlic powder, paprika, cumin powder, and black pepper. And a pinch of salt. Heat a skillet with coconut oil and form thin patties. Make them thinner and bigger than you want them to be as they’ll shrink. I was able to make around 10 from the ground turkey. I served with a side of scrambled eggs (but I accidentally went a little too crazy with the black pepper as you can see…)
I use the same plate every single day for my food.. I should get a new variety and start spicing up my pictures.
Also, don’t forget about the giveaway that is still going on!
I knew last night I would have to get to work early today so I was able to prepare breakfast the night before. I made these Zucchini and Summer Squash Fritters, which is perfect to reheat for breakfast on busy mornings.
Recipe is pretty simple:
Grate one summer squash and one zucchini in a food processor. Mix it in a bowl with 3 eggs, 1/2 cup almond flour and then pour the batter into a hot skillet with coconut oil. Flip when the side starts to brown.
I stored them in a Tupperware and reheated them this morning and they were just as good!
Wow this recipe is definitely one of my favorites, maybe because sweet potato is one of my favorite vegetables. But it for sure hit all the right flavors and tastes that I was looking for. Yum, I can still imagine it now. For a single serving, I used
- Half of one medium sweet potato
- One egg
- Salt and Pepper
- Chili Powder
- Cumin Powder
- Coconut Oil
I first shredded the sweet potato in a food processor, then heated up a skillet with some coconut oil. Then poured my shredded sweet potatoes in the skillet with an added pinch of salt, pepper, cumin powder, and chili powder. The potatoes are done when pieces start to brown. Transfer the finished sweet potatoes into a plate and then fry an egg sunny side up. Side note, I did sprinkle a dash of crushed red pepper flakes because I love the surprise extra kick of heat.
Such a filling breakfast and one of my favorites. For sure going to be one of my regulars. I already want another serving, help!
Accidentally bought waaay too many apples at the grocery store this weekend. I got a little too overexcited, I guess. Also, terrifying moment of my life that occurred at the grocery store right afterwards – I placed my wallet in the baby seat of the shopping cart and consciously reminded myself to take it. I get to the parking lot, place my groceries in the trunk, leave the cart there and head home. In my driveway, I realize my wallets left in the parking lot in the cart!! So I’m panicking, racing back, and thank god the cart was left untouched in the same spot with my wallet. Just thought I’d share a very terrifying moment of my life this weekend. Other than that, hope everyone else’s weekends were fantastic!
So back to the apples – I decided to make apple muffins to start depleting my apple overload. I really love Juli’s recipes from PaleOMG. They’re so practical and most of the time she uses ingredients that one would have. Since her blueberry muffins turned out amazing, I decided to try out the apple muffins. I made them for breakfast but they certainly can be dessert as well.
- 1 apple, cored and diced
- 1 cup almond flour/meal
- 3 tablespoons coconut flour
- 3 eggs, whisked
- ¼ cup coconut oil, melted
- 2 tablespoons raw honey
- 1 heaping tablespoon cinnamon (the more the better)
- ½ teaspoon baking soda
- pinch of salt
- Preheat oven to 350 degrees.
- Add almond flour, coconut flour, cinnamon, baking soda and salt to large bowl, mix together.
- Then add your eggs, oil, honey, and diced apples.
- Mix thoroughly.
- Place silicone liners in muffin tins, then place batter evenly throughout. The mix gave me 9 muffins.
- Bake for 25-30 minutes.
- Let cool. Then eat them.
Recipe courtesy of Juli from PaleOMG, which can be found here.
I’m really starting to get over this no grain idea with these delicious muffin recipes!
It’s the weekend, so why not treat myself, right? And what better way than with some chocolate pancakes!
(Wow I apologize for this awful pancake picture and my terrible pancake flipping skills)
- 1 cup almond flour/meal
- 2 eggs
- 1/4 teaspoon vanilla extract
- 1/2 tablespoon honey
- 1/4 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1/2 tablespoon cocoa powder (I love an extra chocolatey taste so I measured out an extra teaspoon)
- Salt – just a pinch
Melt some coconut oil (or grass-fed butter) onto a skillet or a griddle – I used a skillet. Pour some of the batter, and flip in 2 minutes (or when the pancake starts bubbling). I was able to make 6 small/medium sized pancakes from this batter, which I served with some fresh strawberries.