Coconut Curried Scrambled Eggs

One of my go to breakfasts is scrambled eggs. They are quick, easy and can adapt a wide variety of flavors. Usually I go for flavors like garlic and onion or the traditional salt and pepper, but I was feeling a bit tired of my norm this morning. I have been developing a slight curry addiction lately. Earlier this week a friend and I made an amazing Curry Shrimp Dish - that I hope to perfect and eventually post. For now, I bring you these delicious Coconut Curried Scrambled Eggs!!

One thing that I love about eggs, other than their ability to adapt flavors, is how simple they are. You'll need for this recipe:

2 Eggs
1 TSP Chives, chopped
1 TSP Curry Powder
1/4 TSP Garham Masala
A pinch of Salt
A pinch of Pepper
A sprinkle or 2 of Red Pepper flakes
1 TBSP Coconut Oil
2 TBSP Coconut Milk


In a medium sized pan melt the coconut oil over medium heat. After the oil is melted, add in the chopped chives. Beat together the eggs, curry, garham masala, salt, pepper, red pepper and coconut milk until frothy. Pour the mixture into the pan and scramble.

Note: This is meant to feed one very petite woman, as a side to something else. For normal sized people or more than one person, double or triple the recipe as needed.

Chicken Alfedo Omelet

Whenever I have non-paleo friends over for dinner, my go to recipe is my fettuccine alfredo. It's delicious, nutrious and usually gets the response of "Wow! You can't even tell the difference." I've been meaning to post that recipe for a while, but life has been busy and I feel like I can make it better than it already is.

Today however, as I was trying to figure out what on earth I wanted to for lunch I had an idea. I wanted an omelet, and I really wanted cheese on it. It took me a good 45 minutes to talk myself out of making one with just cheese and salsa, and that decision finally solidified when I began to dwell upon the cashew cream I had in my refrigerator....and I began to want alfredo.

And then it dawned on me: a Chicken Alfredo Omelet. It's easy, delicious and fills that alfredo craving when you don't have pasta source.

Heres what you need:

1 TBSP cooking fat (bacon fat or coconut oil)
3 Eggs
1 palm size portion of chicken, chopped
1/4 Cup Cashew Cream (to make this simply blend 1 part cashews with 1 part water)
1 TSP Garlic Powder
A few pinches of nutmet
1/2 cup of brocolli
2 TBSP of red bell peppers, chopped
1/4 Cup of Spinach, Minched
1 TBSP onion, chopped
2 TSP Green Onion Chopped
Dash of Salt
1/4 TSP Black Pepper

Start by sauteing your onions, broccoli, peppers, chicken, green onions and spinach in your fat over medium heat. Once the broccoli is tender and onions are soft, pour the veggie mix into a small bowl on the side. Mix in your cashew cream, nutmeg and garlic. Set aside.

In a small cup, beat your eggs until frothy. Add in your salt and pepper. On the same pan you used to saute your vegetables, pour your eggs (make sure there is still enough grease on it!) Since the pan was hot the egg should start cooking almost immediately. Lift the pan and swish in a circular motion to cover the pan. When the eggs around the edge of the pan start to brown and lift from the pan you'll know that it is ready. Spoon your alfredo mix onto half of the omelet, then using a large flipper flip the egg in half, covering the filling. Allow to rest on the heat for a minute, then cut in half and serve.

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Breakfast Sundae's

 We'll I'm super excited about this ones! Not only is this Breakfast Sundae delicious but as versatile as they come! No, there is no ice cream in this breakfast. There aren't any caramel sauces, sprinkles or Marciano cherries. There are no spoons involved in this one.

So, what exactly is it a breakfast Sundae? In the traditional sense, its not a Sundae at all but the base is a creamy naturally sweet butternut squash, and any topping your heart desires can be added on top for a breakfast full of a variety of delicious flavors all smattered into one delicious sundae.

INGREDIENTS: To make this recipe you'll need a butternut squash, bacon fat (or coconut oil) and what ever toppings you want to put on your Sundae. In this recipe, I'll tell you how to make my Basil Breakfast Sundae. For that you will also need, 3 TBSP Coconut Butter, 1 TBSP Coconut Oil, 2 TSP Dried Basil, a Sprinke of Salt, 1 and a half green onion (chopped) and 3 Large Eggs.

Preheat your oven to 400*. To begin start by peeling your butternut squash. Cut your squash into 3/4 of an inch thick pieces, starting at the stem side (this is important, because there are no seeds on this end). Cut about 6 slices, to serve about 2-3 depending on how hungry everyone is. Then baste the slices with the bacon fat or coconut oil. Place the slices on a cookie sheet and cook for 40 minutes, or until crispy, flipping half way through.

While the squash is roasting, prepare your toppings for your Sundays! You can do whatever you want! You could make it more pizza like, with salsa, ground beef and cashew cheese! You could do cashew cheese and and spinach on top! Whatever your heart desires!

For the time being, I will share my recipe for Basil and Egg Toppings! Hopefully more varieties to come in the future!

In a small pot, melt together your coconut butter and coconut oil until smooth on low. While this is melting, scramble your eggs with bacon fat or coconut oil in a medium size pan. Once your coconut mixture is melted, add in the basil, green onion and salt.

Assemble your Sundae's by first spreading the coconut basil mixture on with a knife, then place the eggs on top. Garnish with left over green onion. You'll want to enjoy these with bacon, or another meat as they are so incredibly rich, that you will need something balance out the flavors! Enjoy!

Coconut Flour Pancakes

I know this is not anything that I said I was planning on doing in the next few weeks, but I woke up this morning and it was just a pancake kind of day!

Every time I try to make pancakes, I'm always left disappointed with how flat and soggy they get - but not these! These were delicious! They were quite dense, but that could easily be changed by whipping the egg whites, with a cakey center! Usually when I make pancakes, there are one or two extra and they are never good enough for me to go back to and eat later! But not these - I intend on saving these for breakfast tomorrow morning, toasted with a little almond butter will be great!

So here we are! 

This recipes yields 5 sand dollar size pancakes.

Ingredients:

1/4 Cup Coconut Flour

1/4 Water

1/8 Coconut Milk (You could probably use all coconut milk instead of water, but I ran out!)

2 Large Eggs

1/2-1 TBS Raw Honey, depending how sweet you want them.

1 TSP Pure Vanilla

Directions: 

Preheat a pancake grill to medium heat - don't go too hot or the outside will cook before the inside, leaving the middle uncooked. If you don't a pancake grill, use a pan with a little bit of coconut oil for frying! I. In a small bowl whisk egg in a bowl until foamy. Add in the honey, and vanilla. Mix well. Add in the coconut flour, and mix. It should be quite thick at this point. Next put in the coconut milk and water - start with 1/4 of a cup, then add 8th if needed. It should be quite thick.be quite thick at this point, almost the texture of a traditional cake batter. Maybe a bit thicker.

Put sand dollar sized spoonfulls of batter onto the grill, and wait until batter has firmed up, then flip until cooked through!

Serve with blueberries and maple syrup! Enjoy!