breakfast Archives - Page 3 of 5

Breakfast Potatoes

February 9, 2015 By Becky 6 Comments

I love breakfast potatoes (or home fries, cottage fries, or whatever you prefer to call them), but they take a while to make. It’s a rare morning when I wake up with enough time and patience to chop potatoes and wait for them to cook, in the oven or on the stovetop.

That’s why I was so excited to read about this brilliant shortcut on Blue Kitchen: microwaving the potatoes for a few minutes with a little water gives them a head start, and they then finish cooking quickly in a skillet over medium-high heat. The best part is that this technique is more than just a shortcut: the potatoes turn out BETTER than potatoes cooked only in the oven or skillet–perfectly browned and crisp on the outside, and tender but not dry on the inside.

Pesto Frittata

January 12, 2015 By Becky 10 Comments

I’m finished with the first week of my Whole30, and feeling pretty great. You can see almost every delicious thing I’ve eaten over on Instagram–I’ve been having so much fun trying out new recipes and revisiting old favorites. Doing a challenge like this really gets the creativity flowing!

So far I’m breezing through each day without craving any off-plan foods–I even survived a friend’s birthday party last night without any serious yearnings for the cake, cookies, booze, or tortilla chips that everyone else was enjoying. I sipped on seltzer with lime, snacked on mixed nuts, and felt pretty darn virtuous.

Paleo Pumpkin Pancakes

November 17, 2014 By Becky 15 Comments

I’m a little late to the pumpkin party this year. I bought a couple of cartons of pumpkin puree over a month ago because I knew the pumpkin cravings would eventually hit, but wasn’t sure when.

I made it through all of October and the first half of November without making a batch of my paleo pumpkin spice ice cream, a pumpkin and pecorino soufflé, or a pumpkin caramel cheesecake pie. I didn’t just not make any of those things–I didn’t even want them. It was like I was over pumpkin.

Maple Apple Spice Cake

October 20, 2014 By Becky 16 Comments

My boyfriend doesn’t like things made with apples, pumpkin, or squash, so fall is kind of a hard time for us. I’m all like, “It’s time to apple-pumpkin-squashify all the things!” and he’s all like, “Oh, it looks like there’s some bread over there for toast.” Literally, he had toast for lunch the other day. I could not even get him to try a bite of this butternut squash soup with fried garlic and chili oil.

I’ve been a paleo food blogger for long enough that I feel like a little bit of a failure when my boyfriend has toast for lunch.

Things are going a little bit better on the apple front, though, because Ben really liked this cake. Unless you’re the one to stir the grated apple into the batter, which would be a pretty major tipoff, you probably won’t know that there’s any apple in it. It does help make the batter extra moist, though, kind of like the zucchini in zucchini bread, and also adds a little more sweetness.

Nutella Coffee Cake + Paleo Nutella

September 2, 2014 By Becky 2 Comments

I’m sharing a recipe for nutella coffee cake with homemade paleo nutella over on the Healthy Aperture blog this week!

I had to turn in the post a while ago, so it’s been over a month since I actually ate the cake, and now I REALLY want some. I can barely focus enough to write this little blurb because I am desperate to get up, go to the kitchen, and make it again. The sweet, vanilla-scented cake has huge swirls of dark, rich nutella, and the combination is totally addictive.

Here are five reasons you should be making nutella coffee cake right now:

Squash Noodles with Everything Pesto (and an egg on top)

July 23, 2014 By Becky 4 Comments

It has been a very long time since I’ve posted a recipe, and I’m hoping these squash noodles with everything pesto and a fried egg on top will at least partly make up for it. Things have been busy at school, and it’s getting harder and harder to blog often and stay on top of my readings and projects. However, I am sure you do not want to hear about that. I bet you’d rather hear about this brunch (dinner? lunch? midnight snack?) recipe that’s paleo, grain-free, vegetarian, and ridiculously delicious.

I have to admit that I was unsatisfied with zoodles (zucchini + noodles = zoodles) for a long time, due mostly to unrealistic expectations. Anyone who tells you that zoodles taste just like regular pasta is either totally lying or has a vastly different palate from mine. You can’t expect these to taste like linguine.

Why Avocado Belongs in Your Smoothies

June 14, 2014 By Becky 4 Comments

photos via Instagram

I have a new morning routine. It begins at 5:30, and goes like this. First, I stumble to the sink, get a glass of water, and drink it on the couch, usually while staring blankly at my Instagram feed. After a minute, I’ve built up the energy necessary to take steps to obtain coffee, which then fuels the rest of my activities. If there is coffee in the machine from the day before, I drop in three ice cubes and congratulate myself on making iced coffee. If the machine is empty, I grumble a lot, make a new pot, and settle for hot coffee.

When the coffee hits, it’s time to make a smoothie. The smoothie is the highlight of my morning, and it’s all because of the humble avocado.

A friend gave me an incredulous look recently when I mentioned putting avocado in my smoothies. I only started adding them in April, but they’ve already become such a smoothie essential for me that I was totally flabbergasted by her response. I am writing this blog post on the off chance that you, like my friend, have not tried putting avocado in your smoothies yet.

Here are five quick reasons you should do it:

Sweet Potato & Crispy Kale Breakfast Skillet

April 21, 2014 By Becky 14 Comments

It took me a really long time to jump on the kale bandwagon, but now I’m hooked. I see it at the grocery store and it’s so affordable, so curly, and so healthy looking that I have to buy it. The flavor of kale takes a little getting used to, but I’ve found that when it’s crispy and/or cooked with garlic, even haters will happily chomp on it. This recipe delivers on both counts, and also offsets the leafy kale with sweet potatoes and perfectly-cooked eggs. You start the breakfast skillet on the stove, pan-roasting the sweet potatoes with chopped red onion until they’re tender. The garlic and kale are tossed in and stir-fried just for a minute. Next, you make four little wells amongst the veggies, crack an egg into each one, and then pop the skillet into the broiler. In just a few minutes, the eggs cook and the kale crisps up just like kale chips. You are going to love it!

Chocolate for Breakfast: Ghirardelli Intense Dark 72%

April 7, 2014 By Becky 8 Comments

Breakfast is the most important meal of the day, and also my favorite. Today I’m sharing how to make Ghirardelli Intense Dark 72% chocolate part of a complete breakfast. Don’t tell me chocolate for breakfast is strange–I promise that if you love chocolate at night, you’ll love it even more in the morning.

Do you remember those cereal ads that used to run in the nineties during kids’ shows–the ones that always said the cereal being advertised was “part of this complete breakfast?” I never considered cereal a meal, even as a kid, and I always wondered: what ELSE is part of this complete breakfast?

Easy French Frittata

March 8, 2014 By Becky Leave a Comment

This omelette is inspired by the best breakfast I ever had, which was at a little French cafe in Montreal two summers ago. Ben and I drove up there and stayed for about a week, and this meal has been stuck in my head ever since. The whole trip was pretty great (it was our first vacation together), but this omelette was a definite highlight, and I’ve been trying to recreate it ever since. I’m really mad at myself because I can’t remember the name of the cafe–I didn’t have a blog back then, so there wasn’t an easy place to store my restaurant ramblings. If it comes to me, I’ll be sure to update this post with a link.

Here’s a picture of our breakfasts that day: my omelette had Brie and spinach, and Ben’s had duck confit and gruyere. Both were deliciously creamy, with eggs cooked to perfection and thick slices of cheese that were barely melted in the middle. They were amazing. The sides of hash browns, buttery baguette, and breakfast beans were also ridiculously tasty.

Banana Chocolate Chip Muffins + Pure Indian Foods Grassfed Ghee

February 11, 2014 By Becky 5 Comments

I had a snow day last Wednesday, and spent the morning making these banana chocolate chip muffins. They’re a worthy project for any morning, unexpected day off or not. Here are some reasons to give these muffins a try: they’re gluten-free, grain-free, nut-free, and lactose-free, they’re high in protein, they’re sweetened mostly (or entirely) with fruit, and they’re delicious. Oh, and they have chocolate in them!

Baking with just coconut flour requires a lot of eggs, but the finished muffins don’t taste eggy. They’re moist and bursting with chocolate chips, and they have a subtle banana flavor. Unlike many muffins that are packed with sugar and low in protein, eating a couple of these makes for a pretty balanced breakfast in terms of protein, carbs, and healthy fats. That means they’ll keep you full for longer, but they still taste like treats.

Cherry Clafoutis (Gluten free, Grain free)

February 1, 2014 By Becky 6 Comments

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Cherry Clafoutis (Gluten free, Grain free)

This gluten free, grain free cherry clafoutis is as easy as pancake batter to whip up, and bakes into a fluffy cake that’s as wonderful for breakfast as dessert.

I really missed baking during my Whole30. As soon as my 30 days were up, I wanted to bake something with dairy (the first food I’m reintroducing) that was still gluten-free and on the lighter side. I’ve found that it’s much easier to make gluten-free versions of baked goods that call for a relatively small amount of flour as compared to the other ingredients. So when I came across this classic cherry clafoutis from Saveur, which only calls for 3/4 cup flour, plus 6 eggs and over a cup of milk, I figured it would be a good candidate. Guess what? I was right.