My boys love Sweet Potato Hash for breakfast but frankly, I’m kind of tired of it, so last weekend I decided to make my pile of freshly grated potatoes into sweet potato pancakes, or latkes if you will. We topped the savory sweet cakes with bacon and fried eggs. Yum.
I will admit that I live in a paleo bubble of sorts. As a trainer for Norcal I am surrounded by a huge community of friends who generally all eat paleo too. When Robb Wolf and Nicki Violetti happen to be the folks you work for, that’s just kind of how it is… Which by the way, if you haven’t yet pre-ordered Robb’s book– I strongly suggest you do so!! So, back to that paleo bubble I mentioned [Read more…]
So, I think the server issue has been resolved, so finally I can post again!!
I woke up the other morning and groggily asked John what he wanted for breakfast and he mumbled something about the usual eggs and I mumbled back that I really wanted muffins. John laughed at my silliness, because where the heck was I going to come up with muffins? So I stumbled to the kitchen and while still bleary eyed and half asleep, I mixed up these most amazing muffins and ate them feeling guilty, although I had no need to feel guilt at all…. So, I’ll share the recipe with you and hope that you feel a bit guilty too; because then I’ll know they are as good as I experienced them to be.
Paleo Apple Muffins
2 1/4 cups almond meal
4 omega 3 enriched eggs
1 organic apple finely chopped
1 very ripe banana
1/4 cup coconut oil
1/3 cup water
1/2 tsp baking soda
1 heaping tbsp cinnamon
Pre heat oven to 350. As pictured, have a two year old attack and kill an apple while you peel the banana and using a fork, mash the bananna in the bottom of a large mixing bowl. Using a hand held chopper if you have one, finely chop the freshly killed apple, and add to the bowl. Add all other ingredients and mix by hand. The batter will not be super thick, but more like a cake batter. Using a bit more coconut oil, grease a muffin tin. Fill the tins about 3/4 of the way full. Bake for 15-17 minutes. You will know they are done when you can insert a toothpick into the middle of a muffin and it comes out clean. Serve hot out of the oven with some ghee melted on top, accompanied by eggs over-easy, and hot black coffee. If you eat them all at once, don’t blame me… Makes approximately 16 muffins.
Who doesn’t want cupcakes for breakfast? Really, if you had the option and you knew you wouldn’t end up on a sugar rushed carb crashed stomach turned bathroom fest, wouldn’t you go for it?
Well, now you can have cupcakes for breakfast or at least little mini crust-less quiches that are shaped like cupcakes and like my good friend Natalie said, (amazing athlete, trainer, and paleo cook extraordinaire who came up with these tasty breakfast treats) “With a name like Egg Cupcakes, your kids will LOVE these for breakfast!”
I suggest making these on the weekend so you have breakfast ready for at least the first few mornings of your busy week. The ingredients are versatile so get creative but here’s one of my favorite combos.
10 -12 eggs whisked well
1 green onion
2 small zucchini
3 big handfuls of spinach
1/2 a jar of roasted red and yellow peppers
6-8 slices of COOKED bacon
sea salt and black pepper to taste
Preheat oven to 350 and grease two muffin pans with LOTS of coconut oil, butter, or ghee. Whisk all your eggs in a big bowl. In a food processor throw in the green onion, zucchini, bacon, and peppers and process until finely chopped but NOT smooth (yuck…). Add this mixture to your eggs. Throw your spinach into the processor and finely chop and also add to your eggs. Mix the egg mixture well and using a 1/4 measuring cup, fill the muffin pans (you’ll be able to make 18-20 cupcakes). Bake for 20-25 minutes or until the eggs are set in the middle. These are great to take on the go and I like mine with some sliced avocado and green salsa.
If I had a dollar for every time someone has asked me, “What do you feed your kids when eating Paleo?” I would be a gazillionaire… The short answer is, they eat what I make – and what I allow in my house. If you only have healthy options available in YOUR house, there will not be any need for arguing, negotiating, begging, or pleading. ALL the food in my house can be eaten whenever my kids want to eat it, there is no “special” food, reward food, or “dessert” food. If we DO have ice cream in the house, or chocolate, the kids can eat it. BUT this does not happen very often and if we want a dessert like ice cream we leave the house to get it. This way – it’s over, it’s done, and there are no crying fits for dessert after every meal. A big treat in my house is sliced strawberries, blueberries, and raspberries with a drizzle of honey and served with home made whipped cream or served in a bowl with coconut milk.
Next big question I have been getting, what do I pack my kids for lunch? Pictured is what my 6 year old will have for his school lunch tomorrow. It’s a tupperware of chicken and hard boiled egg salad, carrot sticks, dried cranberries and pistachios, and mandarins. Sometimes school lunch will be deli meat, celery sticks, apple slices, and a dried fruit bar from Trader Joes. My 14 year old usually packs his own lunch of pastrami, celery and carrots, an apple, and cashews. Sometimes he chooses to eat hot lunch and comes home feeling like crap. He’s 14 and understands what happens when he makes his own choices.
Another question that often arises is how do we handle the need for a quick breakfast: My oldest is typically our breakfast guy. I teach early morning classes 5 day’s a week so my husband and kids are on their own most mornings. My son will fry up some bacon, scramble up a half dozen eggs, and then my husband packs individual tupperwares of eggs and bacon for everyone and they all eat in the car. Sometimes I’ll make a big batch of sweet potato and sausage hash that lasts a few days or I’ll make a giant frittata that we eat throughout the week. Hard boiled eggs are a must and I recommend always having a dozen ready to go in the fridge and you can see from my pics that hard boiled eggs do not have to be boring! : )
Also pictured is a bunch of after school snacks as well as food I always have in the car such as tupperwares full of nuts, dried unsweetened cherries, and pieces of beef jerky. I never leave home without a bag of beef jerky, dried blueberries, sliced apples and nuts. My kids are ALWAYS hungry when I pick them up from school and with food in my car there is never even a request for fast food. At this point my kids understand that fast food is horrendous anyways, in fact, my 6 year old got into a huge debate with his teacher the other day – his argument being that no one should EVER go to McDonald’s. She was teaching a health unit and mentioned that it is possible to find healthy choices at McDonald’s and that eating fast food periodically is ok… For those of you who know my 6 year old, you can probably imagine this conversation…
So, those of you with kiddos, you can make it happen!! Don’t be neurotic, but be strong. Remember, the food that enters your house is there because it was YOUR decision. If my kids go to a friend’s house or to a party, I DON’T attach a note to their foreheads reading that they cannot eat gluten or sugar, I just rest assured that 95% of the time they have real, quality food, and I SEE that they are healthy, active, and overall pretty amazing kiddos….
Ever notice how GIANT conventionally farmed apples are? Check out the picture of an organic apple purchased from our local farmer next to a hard boiled egg. This is what a real apple should look like, not the bowling ball apples you’ll find at the local supermarket…
Here are a couple of super easy recipes and a picture of a quick snack that I go to often when in a hurry… [Read more…]
I love eggs but sometimes the same old scramble gets kind of boring. This is when my family turns to the beloved frittata. Making a frittata is easy, can be made a million ways, can feed a crowd, and makes eggs exciting again! Here is one of my favorite frittata recipes:
6 bacon strips
1 diced red bell pepper
1 diced medium red onion
2 big handfuls of fresh spinach
6-8 scrambled eggs
In a large saute pan, saute bacon and veggies in olive oil until bacon is crisp and veggies are tender. Spread bacon and veggie mixture evenly over the bottom of the pan. Turn up the heat until the layer is sizzling hot and then pour the eggs evenly over the mixture. Turn heat down to low and cover for 8-10 minutes or until the eggs are cooked through. Slice like a pie and serve!