Archive | November 2012

Egg Bake


**Top: Quinoa, Zucchini, Brussel Sprout Egg Bake~ Bottom: Onion, Spinach, Brussel Sprout Egg Bake

=Makes 1 Serving=


1 Egg

1-2 Cups Vegetables of your choice (cooked)

Sprinkle of Cheese (your choice)

1/2 Cup Quinoa (cooked)

Herbs/Salt/Pepper for seasoning

Coconut oil or olive oil for cooking vegetables


Preheat oven to 400 degrees F

Heat oil in a small pan over medium heat

Cook vegetables until tender

Put quinoa and cooked vegetables into a ramekin

Crack the egg in the ramekin on top of the vegetables

Season with the herbs, salt, and pepper

Sprinkle on cheese

Bake for 15 minutes, a little more or less depending on how cooked you want your egg to be


<revised from>


Bell Pepper Eggs Over EZ

**AKA Get-In-My Belly Pepper Eggs**

=Makes 2 Pepper Eggs=


2 Eggs (cage free is best)

1 Bell Pepper (slice two 1/4 – 1/2 inch slices, try to cut as evenly as possible)

Salt and Pepper

Coconut Oil for frying


Heat a pan on medium heat and put coconut oil on the pan

When the oil is heated, put the bell pepper slices on the pan, let them brown a little

Then crack the egg inside the bell pepper ring and let sit until the egg yolk is clear and it is settled enough to flip over

Season with salt and pepper while cooking

(If the egg leaks out of the ring, just press down on the ring until the egg is cooked enough to stay in place)

Flip the bell pepper egg over gently and let the other side cook for a little until it is slightly browned


Butternut Squash Pizza

=Makes 5 Slices of Butternut Pizza=


1 Butternut Squash

1 Cup Marinara Sauce or Tomato Sauce

1 Cup Cheese Mix

1 Cup Black Olives (chopped)

1 Cup Spinach (Sautéed)

Coconut or Olive Oil for frying


Cut butternut squash (opposite from the bulb part) into five 1/4 inch slices, try to make them as even as possible

Sautee your spinach in oil and set aside to top on pizza

Put a pan on medium heat and heat oil

Place butternut squash slices on the pan and cover, cook for about 5 minutes (until the squash is tender)

Once the squash is tender, put marinara sauce, cheese, sautéed spinach, and olives on top

Let the cheese melt


<revised from>

Dutch Puffy Pancakes

=Makes a 9 x 9 sized dish, about 4 servings=


1/6 Cup Grass-Fed Butter

4 Eggs

1/2 Cup Almond Milk

1/6 Cup Arrowroot

1/8 Cup Coconut Flour

1/4 Tsp Salt


Preheat oven to 425 degrees

Put the butter in a 9 x 9 pyrex dish and stick it in the preheating oven

Put eggs in a bowl and use an electric mixer, mix for 15 seconds on a high speed

Add the rest of the ingredients and mix for 30 more seconds

Pour the batter into the melted butter

Bake for 20-25 minutes

Cut up and top with fruits


<revised from>

Blackberry Banana Muffins

**These did not rise a lot, so they turn out like muffin tops instead of full sized muffins**

=Makes 12 Muffins=


3 Eggs

2 Tbsp Honey

2 Tbsp Coconut Oil (Melted)

2 Tbsp Coconut Milk

1/2 Tsp Salt

1/4 Tsp Vanilla

1/4 Tsp Baking Powder

1/4 Cup Coconut Flour

1 Banana

1/2 Cup Whole Blackberries


Preheat oven to 400 degrees Fahrenheit

In a bowl, mix together eggs, honey, coconut oil, coconut milk, salt, and vanilla

In a separate bowl, sift together the coconut flour and baking powder

Combine the dry ingredients into the wet and mix until combined

Add in the banana and mix

Once the banana is mixed, add the blackberries and mix until the blackberries are separated into tiny pieces

Pour into a greased or lined muffin tray and bake for 20 minutes


<revised from>

Pad See Ew

=Makes 4 Servings=


6 Garlic Cloves (Minced)

1 Lb Chicken Breast (Boneless and Skinless)

2 Tbsp Olive Oil

3 Cups Broccoli Florets

5 Carrot Sticks (Peeled)

1/3 Cup Coconut Aminos

1&1/2 Tbsp Coconut Sugar

2 Eggs


Peel the carrots into strips using a Y-Peeler and put into a bowl until it is added to the wok pan

Slice the chicken breasts into thin diagonal strips

Warm the olive oil in a wok pan over medium high heat

Add in the minced garlic and chicken, then cook until the chicken is white on the outside

Add the broccoli, coconut aminos, and coconut sugar until the broccoli has softened a little bit

Add the carrot strips into the wok and cook until they are tender

Crack the eggs into a tiny bowl and whisk

Once the veggies are tender, push the stir fry aside in the wok and pour in the whisked eggs

Keep stirring the eggs while they cook in the wok and when they are ready, mix it with everything else


<revised from>


Christmas Style Quinoa

=Makes 2 Servings=

Ingredients for the Salad~

2 Cups Spinach

1 Cup Quinoa (already cooked)

1/2 Cup Pomegranate Seeds

Directions for the Salad~

Put the spinach into a food processor and process until chopped up

Mix together the quinoa, spinach, and pomegranate seeds

Stir in the vinaigrette (recipe below)

Ingredients & Directions for the Vinaigrette~

1 Tbsp Olive Oil

1/2 Tbsp Balsamic Vinegar

1/2 Tbsp Honey

>Mix all three together until combined