Category Archives: Breakfast

Scrambled Eggs for Two

scrambled eggs for two

Sunday brunch is Portuguese sausage and scrambled eggs with a side of cantaloupe. I usually rotate the protein and fruit for easy meal planning. Today was a healthy paleo friendly breakfast, but if I feel like indulging, I will fry up some frozen hash browns from Trader Joe’s in a little bit of olive oil to go with my scrambled eggs. I also like sprinkling Everything But The Bagel Seasoning (also from Trader Joe’s) over my eggs if I’m in the mood for the taste of an everything bagel without the carbs.

I prefer my scrambled eggs fluffy, but not creamy or oily, so I only add water and a pinch of salt and tend to overcook them. That is my personal preference, but I know everyone tends to have their own egg preferences. Feel free to leave a comment about your own method for scrambled eggs.

Scrambled Eggs for Two
 
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Serves: 2
Ingredients
  • 4 eggs
  • 2 tbsp water
  • 1 tsp of olive oil
  • pinch of sea salt or to taste
Instructions
  1. Grease nonstick pan with olive oil and turn on medium to low heat
  2. Scramble eggs, water, and a sprinkle of sea salt with a fork in a separate bowl
  3. Pour bowl contents into pan
  4. Then mix with a spatula until cooked to desired firmness usually only a few minutes

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Everything Bagel Avocado Toast

avocado-toast

I love avocado toast and I love everything bagels so Everything Bagel Avocado Toast is to me the best of both worlds. It’s an easy vegan breakfast that still feels luxurious and tastes delicious. Before discovering this spice blend, I used to sprinkle my toast with ground cumin, sea salt and lemon juice. I recommend you still add a pinch of sea salt and a squeeze of lemon juice to make your avocado taste extra delicious. The acid cuts through the fat and the salt is a necessary flavor enhancer.

Everything Bagel Avocado Toast
 
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Serves: 1
Ingredients
  • 2 slices of bread
  • 1 avocado
  • 2 tsp Everything but the Bagel Seasoning
  • 2 tsp of fresh lemon juice
  • a pinch of sea salt or to taste
Instructions
  1. Dice and mash avocado in a bowl and add sea salt to taste. Usually just a pinch.
  2. Spread mashed avocado over bread slices.
  3. Sprinkle Everything but the Bagel Seasoning over toasts. Feel free to use more or less to taste.
  4. Add a small squeeze of fresh lemon juice over the toast and serve.
Notes
(optional) Put toasts in the oven to brown them before adding avocado.

Instant Pot Hard Boiled Eggs

instantpot-eggs-68

I originally wanted the instant pot because I had made these hard boiled eggs with my mom’s instant pot, and was blown away with how easy they were to peel. I was so happy with them, I turned them all into deviled eggs with a homemade mayo right then and there.  If you haven’t tried my Deviled Eggs recipe you definitely should.

If you can’t tell already with my latest recipes, I’ve been kind of obsessed with my instant pot. I’ve always loved my slow cooker, but this uses the same type of recipes and it cooks everything so fast! One of our new resolutions for 2018, was eliminate delivery, so I’ve been doing a ton of meal planning, and this instant pot comes in so handy. Plus, with Easter, just around the corner, this will also help make your holiday preparations ten times easier, especially if you are cooking for a crowd.

Instant Pot Hard Boiled Eggs
 
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Serves: 4
Ingredients
  • 11 extra large eggs
  • 1 cup of water
Instructions
  1. Put the metal steam rack with handles in the instant pot.
  2. Add a cup of water to the bottom, then in one row, line the eggs on top of the steam rack.
  3. Press the egg button on the instant pot and adjust the time to 6 minutes, if it is not already saved.
  4. When timer is finished, use an oven mitt for safety and use the quick release.
  5. Once steam is released, use tongs to move eggs into a bowl with water and ice to stop cooking.
  6. Then feel free to peel eggs whenever you are ready to cook or eat.
Notes
If using regular (not large) eggs use 5 minutes.

Baked Turkey Breakfast Sausage Patties

Baked Turkey Breakfast Sausage Patties - Healing and Eating

Not only were these turkey breakfast sausage patties really easy to make, but they are also made without any chemicals or preservatives that you would normally expect to find in processed and frozen version. This recipe does have a small amount of sugar in it from the breakfast sausage spice blend that I used from Penzeys, so if you are doing a sugar free diet, keep that in mind. Personally, I’m not going to obsess about the miniscule amount of sugar in the spice blend that used for the entire batch of patties. Especially when paleo friendly desserts and even a breakfast smoothies filled with fruit will have a lot more sugar. That being said, I didn’t want to accidentally break someone’s diet or sugar free cleanse. You can always make your own sugar-free breakfast sausage spice blend, but it might not taste the same, since breakfast sausage tastes a bit sweet. Plus, I’ve been wanting to try this spice blend for awhile. It’s  been neglected in my pantry for ages.

My husband and I were very happy with the results. They were easy to make and tasted like breakfast sausage, and since we both love breakfast, we will likely use this recipe quite a bit. They best part is that these can be made ahead and frozen, similar to meatballs. I used almond flour and an egg to bind the ground turkey together before baking. I also add some fresh herbs, because what recipe doesn’t deserve some fresh herbs?

Baked Turkey Breakfast Sausage Patties
 
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Serves: 10
Ingredients
  • 1.5 lbs ground turkey
  • ½ cup of blanched almond flour
  • 1 egg
  • 1 tbsp fresh chopped rosemary
  • 3 tbsp fresh chopped flat leaf parsley
  • 1.5 tbsp breakfast sausage seasoning (Penzeys)
  • 1 tbsp olive oil
Instructions
  1. Preheat oven to 350 F degrees.
  2. In a large bowl, add ground turkey, chopped rosemary and parsley, and breakfast sausage seasoning.
  3. Then crack in one large egg, and mix with hands.
  4. Then add blanched almond flour, until ingredients are evenly mixed.
  5. Line a cookie sheet with foil for easy clean up and grease it with olive oil.
  6. Form mixture into patties and line them on cook sheet.
  7. Bake at 350 for 20-25 minutes or until internal temperature is at least 165 F degrees.
Notes
This will have a lot of variability in this recipe. You have different thicknesses, different ovens, and different fat content. This should also tell you that you get a lot of flexibility in how you do this. The only important thing is an internal temperature of at least 165.

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Shameer’s Game Day Scramble

Shameer's Game Day Scramble

I can’t take credit for this one. Shameer ‘s Game Day Scramble is my husband’s invention and specialty. Although we’re not avid sports fans (sorry only sci-fi and fantasy nerds here), we love stadium food! When Shameer discovered grass-fed nitrate-free hot dogs at Whole Foods, we started eating them again … as a scramble! This way we could ditch the bun for eggs. Plus, I love breakfast food, even for dinner. Serve it with some raw dill pickle sauerkraut (by Farmhouse Culture) and some paleo friendy BBQ sauce (Peach BBQ by Steve’s Paleogoods) or homemade ketchup. The scramble itself only takes 5 to 10 minutes at most to make, so it’s an easy weeknight meal too or a fast breakfast option in the morning. It tastes just like the real thing, trust me you won’t miss the bun.

Shameer's Game Day Scramble
 
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Serves: 1
Ingredients
  • 2 hotdogs
  • 3 eggs
  • 1 tsp olive oil
  • 1 tbsp of water
  • a pinch of sea salt
  • (optional) 2 grinds of fresh ground black pepper
  • (optional) 3 tbsp of raw dill pickle sauerkraut
  • (optional) 1 tbsp of bbq sauce or ketchup
Instructions
  1. Slice hotdogs on a bias and saute in olive oil until brown, about 5 minutes.
  2. In a small bowl, whisk eggs, water, and sea salt.
  3. Add to pan with hot dogs, and mix until eggs are cooked.
  4. (optional) Transfer to plate and add some fresh ground pepper. Eat with raw dill pickle sauerkrat and paleo friendly bbq sauce or ketchup.

 

Sweet Potato and Chorizo Hash

sweet-potato-chorizo-hash

I’m obsessed with Mexican breakfast, and so is my husband. In LA, you can find delicious and cheap Mexican breakfast everywhere. Even the Jewish diners and the vegan restaurants will have a Mexican breakfast option. However, it’s healthier to eat it at home with your own locally sourced ingredients. Plus, you can make a ton and have lots of yummy leftovers, and this was crazy easy to make. You will need a food processor with a shredding attachment, and a gigantic skillet to saute everything, but it was really easy, and made me wonder why I haven’t been making this every weekend.

Sweet Potato and Chorizo Hash
 
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Serves: 4
Ingredients
  • 1 sweet potato
  • 4 chorizo sausage links
  • 1 chopped white onion
  • 1 diced red pepper
  • 1 tsp of sea salt
  • 1 tbsp of coconut oil
  • (optional) 1 tsp of fresh chopped chives
Instructions
  1. Shred sweet potato in food processor, you'll only need half the sweet potato. Save extra for hash browns.
  2. Remove casing from chorizo and brown in a large pan with coconut oil.
  3. Then add white onion, red pepper, and shredded sweet potato. Saute until cooked through 5-10 minutes.
  4. (optional) Serve with a couple fried eggs and garnish with chopped fresh chives.