Thursday, January 24, 2013

Egg Frittata

Planning ahead is crucial in my busy life. One of the ways I plan ahead is to make things in advance and stick them in the freezer. This is just one recipe I do this with. The recipe is flexible enough that you can change up the ingredients with things you have on hand or that caters to your favorite flavors. 

Egg Frittata

  • 12 eggs, whisked
  • 1/2 cup cooked meat of choice (pork sausage, bacon, smoked sausage or any leftover meats, chopped up)
  • 1/2 cup goat cheese crumbles or other grated goat or sheep cheese of choice (optional)
  • 1/2 cup spinach or other green leafy veggie
  • 1/2 cup combination of green/red/yellow peppers and chopped onion
  • salt and pepper to taste
  1. Preheat oven to 350 degrees
  2. Grease muffin tins or ramekins with coconut oil or other good fat. I used a 4 inch "stand alone" quiche paper.
  3. Mix all ingredients together.
  4. Fill ramekins or muffin cups to 2/3rd's full.
  5. Be careful not to overfill as it will overflow.
  6. Bake for 20 to 30 minutes, watching carefully in the last 10 minutes.
  7. The egg cups are done when the middle no longer jiggles when you shake the pan.
I serve this with flax seed muffins and fresh fruit for breakfast or a green salad and fresh fruit for dinner.

This recipe can be changed up in a million different ways. Pick your meat, your veggies and your cheese. Create something special to your own tastes. 
Make these ahead and warm them up for a quick breakfast that you can carry with you or store extras in the freezer for up to a year and reheat in a 350 degree oven for 10 minutes once thawed.

Monday, January 21, 2013

Dark Chocolate Fudge

I was recently making a batch of No-Bake Cookies which made me think about the chocolate ganache layer of the totally rad and raw Salted Caramel Chocolate Pecan Torte and started thinking of how I might use that recipe to make a fun sweet treat. Chain reaction thought process. Here's what I made.
Dark Chocolate Fudge
Dark Chocolate Fudge
  • 1/2 cup cocoa powder
  • 1/4 cup coconut oil (melted)
  • 1/2 cup maple syrup or agave or coconut nectar
  • 1/3 cup chopped pecans
  • 1/3 cup unsweetened coconut flakes

  1. Line a loaf pan with parchment paper and set aside.
  2. Place cocoa, oil and sweetener of choice in medium saucepan and heat over medium high to a boil. 
  3. Immediately reduce heat to medium low and simmer for 3 to 5 minutes while you continue to stir.
  4. Remove from heat and stir in coconut and pecans.
  5. Pour into lined loaf pan and set in refrigerator.
  6. After one hour remove fudge from loaf pan and remove from parchment paper. 
  7. Cut with a pizza cutter into 1 inch pieces..
  8. Store in the refrigerator.

This was fully approved by taste testers. They kept saying, "Seriously, no sugar?" 
There is a depth of flavor in the dark chocolate that pairs nicely with a hot cup of bulletproof coffee. Not just good but AMAZING!! 
Valentine Day is less than a month away. How about making some for your special valentine to show him or her how much you truly love them.

Sunday, January 20, 2013

Gooey Cinnamon Rolls with Frosting

A few weeks ago my youngest sister came to visit. She was raving over the frosting for this gooey cinnamon roll recipe. Well, I couldn't pass up the opportunity to try it. I whipped it up in just a few minutes. Yep, delicious. Well, you might guess what came next. I HAD to make the gooey cinnamon rolls and super easy to throw together.
Amazing cinnamon rolls and are just as amazing when reheated.
The recipe came from Nourishing Flourishing blog. I doubled Katie's recipe.
Here's my adaptation which makes 4 rolls:

Gooey Cinnamon Rolls

  • 1 cup almond flour (Honeyville Grains brand is recommended)
  • 1/4 tsp baking soda
  • 14 tsp sea salt
  • 2 tsp cinnamon
  • 1 Tbs ground flax seed/meal
  • 1/2 cup water
  • 2 Tbs agave or maple syrup or coconut nectar or honey
  • 1/4 tsp vanilla extract
  • 10 + or - diced dates, I used cali dates but majool dates left in larger pieces
  • **Variation to date/cinnamon filling....sub in dark chocolate pieces for the dates and sprinkle of cinnamon
  1. Preheat your oven to 350 degrees.
  2. Mix water and ground flax seed/meal in a cup and set aside to thicken.
  3. In medium bowl mix together dry ingredients. 
  4. Create a well in the dry ingredients and pour all the wet ingredients in it and whisk them together with a fork slowly incorporating the wet and the dry ingredients.
  5. You'll have a sticky dough now so wet your hands in order to handle the dough.
  6. Divide the dough into 4 equal portions and shape into rectangles on a cookie sheet lined with parchment paper.
  7. Sprinkle chopped dates on to the rectangles and sprinkle the dates generously with extra cinnamon.
  8. Wet your fingers again and roll each rectangle from the short end.
  9. Bake for 20 to 25 minutes. Watch closely the last 10 minutes to avoid over cooking.
  10. Frost if desired (I did). Recipe below.
  • 1/4 cup coconut butter (I used artisan brand) Coconut oil is NOT a sub for coconut butter
  • 2 Tbs maple syrup or agave or coconut nectar or honey
  • 1/4 tsp vanilla extract(optional)
  1. Mix together with a fork until smooth. Make it as thin or thick as you want by adding a little more or less sweetener.
This pastry is just what I needed to satisfy the desire for a familiar breakfast treat. Store it in the refrigerator or freezes nicely too. 
Let me know how your cinnamon roll turns out!


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