spanish frittata with chorizo

prep time: 15 minutes cooking time: 18 minutes yield: 4 servings

when I don’t feel like standing over the stove, because the oven does the majority of the work for you—no stirring or flipping of an omelet or scrambled eggs.

ingredients

method

  1. Preheat the oven to 350°F.
  2. Heat the oil in an oven-safe skillet over medium heat.
  3. Add the sausage, sweet potato, yellow pepper, and onion and sauté for 4 minutes.
  4. Beat the eggs with the coconut milk and salt then pour into the skillet and cook for 2 minutes.
  5. Arrange the tomato slices in a circular pattern on top of the eggs. Place the frittata in the oven and bake for 12 minutes.
  6. Serve with avocado and cilantro.

sausage quiche with sweet potato crust

prep time: 20 minutes cooking time: 25-30 minutes yield: 8 servings

You can prepare the whole thing the night before and just pop it into the oven in the morning for an elegant breakfast

ingredients

method

  1. Preheat the oven to 350°F.
  2. Spread a very thin layer of olive oil around the bottom and sides of a pie plate.
  3. Scrub the sweet potato and dry it with a towel.
  4. Using a mandolin or a sharp knife, thinly slice the potato into 1⁄8-inch-thick disks.
  5. Arrange the sweet potatoes in a concentric pattern, slightly overlapping them so they completely cover the bottom of the pie plate.
  6. Spread the sausage in a thin layer over the potatoes, trying to cover the entire surface.
  7. Press the rosemary gently into the sausage.
  8. Place the eggs, coconut milk, salt, and pepper in a bowl and whisk vigorously.
  9. Pour the beaten egg mixture into the dish, gently pressing down any sausage bits that float up.
  10. Bake for 25 to 30 minutes, or until the center is set and the eggs have puffed up.

sausage and tomato baked eggs

prep time: 15 minutes cooking time: 20 minutes yield: 4 servings

ingredients

method

  1. Preheat the oven to 350°F.
  2. Grease 4 shallow individual-size baking dishes with olive oil. Layer each with the sausage, spinach, and tomatoes, dividing the ingredients equally among the 4 dishes.
  3. Place the coconut milk, tomato paste, almond meal, oregano, and salt in a small bowl and whisk to combine.
  4. Drizzle the sauce over the layered ingredients, dividing evenly among the dishes.
  5. Place the dishes on a baking sheet and bake for 15 minutes, then remove from oven and increase the temperature to 400°F.
  6. Crack an egg into each dish, being careful not to break the yolk.
  7. Return to the tray to the oven and bake 5 to 7 minutes longer, or until the whites are cooked but the yolk is still soft.

tidbits

Any sausage will work, but my favorite choice for this recipe is mild Italian. Just check the labels carefully: sausage tends to have a lot of unhealthy ingredients, like nitrates and sugars.


french toast casserole

prep time: 20 minutes chilling time: 60 minutes cooking time: 70 minutes yield: 6 servings

Similar to a bread pudding.

ingredients

method

  1. Place the bread cubes on a tray and leave to dry overnight. Alternatively, you can toast them for 20 minutes in a 200°F oven.
  2. Place the egg, egg yolks, milks, honey, vanilla, cinnamon, and nutmeg in a bowl and whisk to combine.
  3. Lightly grease a 2-quart baking dish or a 9-by-13-inch casserole dish with coconut oil. Spread the bread cubes and blueberries evenly around the dish. Pour the custard over them. Cover and refrigerate for 1 hour.
  4. Preheat the oven to 325°F.
  5. Fill a large pan with 1-inch water. Place the baking dish with the French toast in the water bath. Cover with foil, cut a few holes for venting, and bake for 30 minutes. Remove the foil and bake an additional 40 minutes.

tidbits

The casserole can be prepared up to step 4 and refrigerated up to 8 hours, which means that you can prepare it the night before and pop it in the oven when you wake up.


world-famous sandwich bread

prep time: 20 minutes cooking time: 50 minutes yield: 1 loaf

It is my most viewed and shared recipe of all time.

ingredients

method

  1. Preheat the oven to 300°F. Place a small heatproof dish of water on the bottom rack while the oven heats.
  2. Line the bottom of an 8½-by-4½-inch loaf pan with parchment paper, then grease the sides of the pan with a very thin coating of coconut oil.
  3. Place the egg whites in the bowl of a stand mixer and beat until soft peaks form, or use a hand mixer.
  4. Beat the egg yolks and cashew butter in a separate bowl until combined, then mix in the honey, vinegar, and milk.
  5. Sift the coconut flour, baking soda, and salt into the cashew butter mixture. Beat until combined.
  6. Add 2 tablespoons of the whipped egg whites to the cashew butter mixture and beat until smooth. Add the remaining egg whites and beat on low until just combined. Do not over mix.
  7. Pour the batter into the prepared loaf pan, then immediately put it into the oven.
  8. Bake for 45 to 50 minutes, until the top is golden brown and a toothpick inserted into the center comes out clean.
  9. Remove from the oven, then let cool for 15 to 20 minutes. Use a knife to free the sides from the loaf pan, then flip the pan upside down to release the loaf onto a cooling rack. Cool right side up for an hour before serving.

tidbits:

The steam from the dish of water helps the loaf rise and keeps it a nice white color.
While beating the egg whites separately is not required, it helps the loaf rise to almost twice the size as adding the eggs whole.
Use homemade cashew butter made from unsalted raw cashews or purchase raw, unsweetened cashew butter in a jar.


banana porridge

prep time: 10 minutes soaking time: 8 hours cooking time: 8 minutes yield: 4 servings

One of my favorite breakfasts in the past was a warm bowl of steel-cut oatmeal—rich with nutrients and comforting flavors, but unfortunately not so kind to my digestion. This porridge is reminiscent of my old-time favorite and will give you energy and a warm start to the day.

ingredients

method

  1. Place the nuts in a large bowl and sprinkle with the salt. Add enough filtered water to cover the nuts by at least 1 inch. Cover and soak overnight.
  2. Drain the nuts and rinse 2 or 3 times, until the water runs clear.
  3. Add the nuts to a food processor or high-speed blender. Add the banana, coconut milk, and cinnamon and process until smooth.
  4. Pour the porridge into a saucepan and heat over medium-high heat for 8 minutes, or until thick.

tidbits

This dish will serve 4 small portions, which is more than enough as it is rich and filling. Serve with raisins, chopped nuts, and an extra splash of milk if desired.


celeriac and sausage hash

ingredients

method

  1. Heat the oil in a large skillet over medium heat.
  2. Place the celeriac in the skillet and cook for 5 minutes. Add the sausage, carrots, and onion. Continue cooking for 10 minutes, or until the meat is cooked through and the vegetables have softened.
  3. Add the remaining ingredients and cook for 6 to 8 minutes longer, or until the mushrooms and zucchini are tender.

tidbits

To trim and peel a celery root, first slice the bottom off so that there is a flat surface to place on a cutting board. Using a sharp knife, cut the peel and roots off in strips, from top to bottom. If the celeriac is somewhat smooth, a vegetable peeler will also work.