Cassava Flour Waffles

Cassava Flour Waffles

  • Servings: 4-5
  • Difficulty: easy
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Ingredients:

  • 1 cup cassava flour
  • 1 ripe banana
  • 2 large eggs
  • 1 tsp vanilla
  • 2 tsp cinnamon/pumpkin pie spice (I used Flavor God)
  • 1 tsp baking soda
  • 1 tbsp arrowroot flour
  • 2 tbsp coconut oil
  • 1 tsp pink salt

Directions:

  1. Add all ingredients into blender or food processor.
  2. Blend until smooth.
  3. Preheat waffle iron and spray with oil as needed.
  4. Cook like traditional waffles.
  5. Top with desired additions, I used Kerry Gold grass-fed butter and St. Dalfour Wild Blueberry spread. 

Nut Butter Waffles

Nut Butter Waffles

  • Servings: 2
  • Difficulty: easy
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Ingredients:

  • 1 cup almond flour
  • 2 large eggs
  • 1 tsp vanilla
  • 2 tbsp nut butter (I used Nuttzo “Crunchy Power Fuel” – fav!)
  • 1 tsp baking soda

Directions:

  1. Add all ingredients into blender or food processor.
  2. Blend until smooth.
  3. Preheat waffle iron and spray with oil as needed.
  4. Cook like traditional waffles.
  5. Top with desired additions, I used Kerry Gold grass-fed butter and St. Dalfour Wild Blueberry spread. 

Basic Protein Waffles

Basic Protein Waffles

  • Servings: 2
  • Difficulty: easy
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Ingredients:

  • 1 cup almond flour
  • 3/4 cup milk (I used hemp. Replace with coconut is desired)
  • 2 large eggs
  • 1 tsp vanilla
  • 2 tbsp coconut oil, melted
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 scoop vanilla protein powder 

Directions:

  1. Add milk and eggs into food processor and pulse until whisked.
  2. Add in almond flour and pulse until combined.
  3. Combine the rest of the ingredients in food processor and blend until smooth.
  4. Preheat waffle iron and spray with oil as needed.
  5. Cook like traditional waffles.
  6. Top with desired additions, I used grass-fed butter, gingerbread spice, and pure maple syrup.
  7. Enjoy 🙂

Crustless Mini Sweet Potato Quiche

Crustless Mini Paleo Sweet Potato Quiche

  • Servings: 2-4
  • Difficulty: medium
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Ingredients:

  • 1 large sweet potato
  • 4 slices of bacon
  • 1/2 medium sized onion
  • 2 cloves garlic
  • 1 1/2 cups fresh spinach, chopped
  • 8 eggs
  • 1 cup rice drink

Directions:

  1. Preheat oven to 350 degrees.
  2. Cook bacon thoroughly and shred sweet potato.
  3. Heat olive oil in a skillet. Sautee garlic and onions. Once onion begins to soften, add shredded sweet potato and cook until brown, stirring frequently.
  4. Once cooked, allow to cool slighty, crumble bacon into mixture, add chopped spinach, and combine.
  5. Coat muffin tin with coconut oil spray and fill each about 3/4 of the way with mixture.
  6. Whisk together eggs and rice drink. Pour into muffin tin until just about reaching the top.
  7. Bake approximately 20 minutes or until egg is cooked through.
  8. Pop ’em out and enjoy! 🙂

Gluten-Free Pumpkin Waffles

Gluten-Free Pumpkin Waffles

  • Servings: 2
  • Difficulty: easy
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Ingredients:

  • 1 cup pumpkin
  • 1 cup water
  • 2 tbsp coconut oil
  • 2 tbsp organic blue agave maple syrup
  • 2 cups gluten-free oat flour (we used Bob’s Red Mill)
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp cloves
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg

Directions:

  1. Mix dry ingredients together.
  2. Mix wet ingredients separately and then add to dry ingredients.
  3. Spray waffle maker with coconut oil cooking spray.
  4. Cook through and enjoy!

* Batter will be thicker than a normal waffle batter and will also take longer to cook and get crispy so be patient!*

Sweet Potato Homefry Hash

Sweet Potato Homefry Hash

  • Servings: 2
  • Difficulty: easy
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Ingredients:

  • 3 small sweet potatoes
  • 4 slices turkey bacon (we used smoked maple)
  • 1/2 large onion
  • 2 chicken sausages
  • 1 tablespoon olive oil

Directions:

  1. Slice turkey bacon and chicken sausage into small thin bites.
  2. Dice onion extremely fine.
  3. Chop sweet potatoes into small cubes.
  4. Heat olive oil in pan.
  5. Begin with onion and sweet potatoes. Cook on low, stirring frequently to allow sweet potatoes time to soften.
  6. Once sweet potatoes are soft enough to squish and slice with a plastic spatula, increase heat and add meat to frying pan.
  7. Cook on high until meat is cooked brown and begins to brown and sweet potatoes have a browned crisp outside.
  8. OPTIONAL: Scramble eggs into the mixture for a full breakfast or enjoy on the side.
  9. D E V O U R  😀

Baked Bacon Omelet Bites

Baked Bacon Omelet Bites

  • Servings: 4-6
  • Difficulty: medium
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Ingredients: 

  • 4 whole eggs
  • 12 egg whites
  • 2 cups diced cooked chicken
  • 12 slices bacon
  • 1/2 red pepper, chopped
  • 1/2 green pepper, chopped
  • 2 cups chopped fresh spinach
  • 1 avocado, cubed

Directions: 

  1. Preheat oven to 350
  2. Cook bacon in a pan over medium heat until its cooked through but NOT CRISPY
  3. Spray muffin tin with non-stick cooking spray and place one piece of bacon in each tin wrapped around the outer edges.
  4. Scramble the eggs. Add the peppers, spinach, and diced chicken. Combine thoroughly then pour the mixture without spilling.
  5. Bake until the eggs are fluffy and slightly browned on top, 30 to 35 minutes
  6. Top with diced avocado and eat or refrigerate.

French Toast Cups

French Toast Cups

  • Servings: 1
  • Difficulty: easy
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Ingredients: 

  • 1 slice of Ezekial bread
  • 1 egg
  • 1/4 tsp pure vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 tbsp unsweetened almond milk

Directions:

  1. Preheat oven to 350 degrees.
  2. Spray muffin tin with non-stick cooking spray.
  3. Press bread into muffin tin, folding the sides up to form a cup like structure.
  4. Mix egg with milk, vanilla, and cinnamon.
  5. Pour egg mixture SLOWLY over the bread, allowing the mixture to soak into bread.
  6. Repeat this for as many french toast cups are desired.
  7. Bake for approximately 15 mins or until egg is cooked through and tops of bread has browned.

Faux-yaki Stir Fry Sauce

Faux-yaki Sauce

  • Servings: 2
  • Difficulty: easy
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Ingredients:

  • 3-4 garlic cloves, crushed
  • 1 tbsp olive oil
  • 1/4 cup + 1 tbsp coconut aminos
  • 2 tbsp coconut vinegar or rice vinegar
  • 1 tbsp sesame oil
  • 1/2 tbsp ginger powder
  • 1/2 tbsp crushed red pepper flakes
  • 1/2 tbsp arrowroot powder

Directions:

  1. Heat olive oil and crushed garlic in skillet.
  2. Whisk arrowroot powder with a little water until you get a cloudy liquid mixture.
  3. Once garlic begins to turn color, turn down heat to low.
  4. Add coconut aminos, rice vinegar, and sesame oil and begin to heat.
  5. Add in minced garlic, ginger powder, red pepper flakes, and arrowroot/water mixture.
  6. Increase heat to medium-low and bring to a light simmer, stirring continuously.
  7. Simmer 3-5 minutes or until fully heated.
  8. Remove from heat/from pan immediately after finishing to avoid thickening and sticking to pot/pan.

Butternut Squash Sage Sauce

Butternut Squash Sage Sauce

  • Servings: 4-5
  • Difficulty: easy
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Ingredients:

  • 1 large butternut squash
  • 2 shallots, minced
  • 1 1/2 cups chicken broth
  • 1 bay leaf
  • 6 sage leaves, cut into thin strips

Directions:

  1. Heat olive oil in deep pan.
  2. Add in shallots and cook until they begin to turn translucent.
  3. Add butternut squash, cut into small cubes, and caramelize outsides of cubes.
  4. Add in bay leaf, sage leaves, nutmeg, and 1 cup of chicken broth.
  5. Cook until squash becomes tender but is maintaining shape, about 10 minutes.
  6. In blender, puree mixture (minus bay leaf). Slowly adding remainder of chicken broth.
  7. Once done, heat in pot, adding water as necessary until achieving desired consistency.

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