These are not Paleo, or Whole 30 BUT these ARE Sugar free and it is great for anyone watching their sugar intake, or on Weight Watchers. This recipe will give you soft but cake-like breakfast bars.
2 Tbsp Molasses
1 tsp Vanilla Extract
1/4 Cup Coconut Oil Melted (But not super hot because you dont want to scramble the eggs)
3/4 Cup Monkfruit Sweetener
1 Cup King Arthur Whole Wheat Flour
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp cinnamon
1 1/2 Cup Quick Oats
1/4 Cup Bob’s Mill Shredded Coconut (unsweetened)
1 Cup Dried Cranberries
Preheat oven to 350 degrees, line a square baking dish with parchment paper.
- Combine all wet ingredients and Monkfruit sweetener, whip for a solid minute.
- mix all dry ingredients (but not the cranberries and Coconut) together.
- Slowly add dry ingredients to the wet ingredients.
- Once all combined, add Shredded Coconut and Dried Cranberries.
- Bake for 45 minutes or until top starts to brown/ toast.
- Let cool to room temperature. Cut into bars and wrap individually. Bars will keep for a week.
I know, you are probably rolling your eyes right now, Kat sure does love her frittatas! Well, that is because you can use your leftovers in them! This recipe is Whole 30 and Paleo, but for the one I made, I added in some whipping cream because it just gets nice, creamy and fluffy.
The other night we made Salmon, and since we are just two people, we always plan our left overs ahead of time. We decided to make another frittata but this time with the fresh Kale I just harvested from our garden. I now have 2 lbs of fresh kale to use so, here come the recipes!
1 Tbsp Olive Oil
1/2 lb Fresh Kale
6 oz cooked Salmon filet
1/4 tsp lemon zest
Pinch of red pepper
Pinch of salt
Finish with fresh chives or parsley
Preheat oven to 400 Degrees
- In a nonstick pan, combine Olive oil, Onion and Kale, sauce until the Onion is soft and set in a greased pie pan.
- Break up the salmon filet by hand and spread evenly over the Kale and Onion mixture.
- Whisk eggs, Lemon Zest, Red Pepper & Salt and evenly distribute over ingredients in the pan.
- Bake for 30 minutes or until edge starts to become golden and middle is cooked through.
Need a break from eggs and toast?
Eggs in Purgatory is a breakfast staple in our home, its super easy to make and once you get the concept down its really easy to tweak this with whatever you have on hand in your fridge or pantry.
2 tablespoons of Avocado Oil or Ghee
2 large cloves of garlic, chopped finely
Pinch of red pepper flakes
1 lb of ground breakfast sausage
1 28 oz can of San Marzano Tomatoes chopped or a jar of great sauce!
Pinch of salt to taste
Dash of pepper to taste
Pinch of dried rosemary and dried basil
Fresh basil to garnish
- In a large skillet over medium heat, brown the sausage. (I recommend the La Creuset Braise Pan shown in the photo.)
- Drain off fat and place in a small bowl aside.
- Heat the skillet with oil over medium heat.
- Add the garlic and red pepper flakes, and combine.
- Cook for one minute just until the garlic begins to brown.
- Add San Marzano tomatoes, salt, pepper, dried basil, rosemary and simmer for 5 mins.
- Use a masher to squish down the tomatoes to create a chunky sauce.
- Add the cooked sausage and simmer another 2-3 mins.
- With a spoon, make 6 wells in the sauce and carefully drop an egg in each well.
- Cover the skillet with a lid and cook another 2-3 minutes until the yolks are to your preference.
- Serve with torn fresh basil
Frittatas are my go to when I am feeling lazy. Feeds a lot of people and leaves more time to relax with your coffee.
I also like to meal plan and sometimes will use left over vegetables in the mixture. Last night we had Asparagus and I saved some for breakfast. I knew it would be great paired with spinach, tomatoes and goat cheese! This is easy, inexpensive and will actually feed you for a few days! Keeps well and is good for on-the-go.
For those of us who are a bit less kitchen savvy, and aren’t currently worried about diabetes.(AKA: this is crazy-simple and there’s a lot of butter and sugar involved.)
Note: this is also a fun one to make with your small humans.
1/2 cup granulated sugar
1 tsp cinnamon
2 cans Pillsbury Grands biscuits (the big ones that are 8 to a can)
1 cup packed brown sugar
3/4 cup melted butter
- Heat oven to 350
- Lightly grease bunt pant (it’s gotta be a bunt)
- Cut each raw biscuit (there should be 16) into quarters (I like to use a pizza cutter, it’s very satisfying)
- In a large ziplock bag, combine granulated sugar and cinnamon.
- Toss dough quarters into bag and toss to coat, then arrange in pan.
- Mix brown sugar and melted butter.
- Pour mix over biscuit pieces in pan.
- Bake 45 min or until golden brown and no longer super doughy in the center.
- Cool in pan 10 minutes.
- Flip upside down onto serving plate.
- Enjoy while warm and gooey if possible.
Goes great with black coffee and reheats well. You can also do a simple sugar glaze over the finished cake if that’s not enough sugar for you. 🤪
Lemon Thyme is one of my absolute favorite Herbs to grow in our garden. It’s virtually impossible to kill, will thrive from Spring to just about winter. It grows super fast and you will most likely have so much you won’t know what to do with it!
For this recipe, I followed a basic Buttermilk Biscuit recipe but altered it a tiny bit to give it a little flare. Hope you like it!
2 Cups Flour
(If you want to do whole wheat, do 1 Cup All Purpose and 1 Cup whole wheat)
1 tsp Salt
2tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Sugar
1 Tbsp Butter
1/2 Cup Buttermilk
Large Sprig of fresh Lemon Thyme
1 tsp of fresh Cracked Pepper
*** Don’t have buttermilk? Thats fine! Use any kind of milk, and add 1 Tbsp of white vinegar to help coagulate and add tang!
- Preheat Oven to 450 degrees.
- Combine first 5 ingredients in a bowl.
- Cut in the butter until it is the size of small pebbles.
- Stir in your buttermilk SLOWLY.
- Knead dough a few times on floured surface and use a cookie cutter (in my case, I used a jar that I flipped upside down. Whatever works for you!
- Remove thyme from stem and combine with fresh cracked pepper, sprinkle over the top of Biscuits and lightly press down.
- Bake for 12 Minutes. Makes about a Dozen.
Mariah is one of my most favorite people in the world and she happens to be not only my cousin, but an amazing cook! Every time we are together, it is like Iron Chef meets Chopped. Only with less competition, A LOT more wine and laughter.
Mariah made this for me one weekend a few years ago and it is a go-to for friends who are vegan & or gluten free. The recipe is easily modified to suit your needs. You can use Fresh OR Frozen Berries. The more berries you add, the wetter it gets (thats what she said).
2 Cups Rolled Oats
1 tsp baking powder
1/2 cup brown sugar
1 tsp cinnamon
1/2 tsp nutmeg (Personally, I prefer freshly grated)
1/2 tsp salt
Mixed berries of your choice either frozen or fresh.
One and ahalf cup milk
1 teaspoon vanilla
Mix dry ingredients together in a small bowl and set aside.
Place half of the berries on top of the half dry mix.
Mix it all together and pour half of it into a buttered baking dish
Then pour the rest of the dry mix.
Sprinkle the top with remaining berries.
Mix all wet ingredients and pour over your dry mix in the baking pan
Pat down what isn’t covered by the wet ingredients some dry ingredients peeking out is OK this will become crunchy and delicious!
Bake in 350° oven for 40 minutes