Posts tagged ‘breakfast’

Smokey Scramble Skillet Bowl

Some nights after work I really don’t feel like cooking….ordering take out or walking over to the hot bar at the health food store sounds much more appealing after a long day. Then I think, wait…I could have this dinner on the table in about 20 minutes…and that’s faster (and healthier) than takeout!

all about the green scramble bowl closeThis quick and adaptable scramble bowl is packed with protein, fresh veggies and healthy fats with an option to substitute your favorite vegetable or side. It makes for a hearty breakfast, tasty brunch or a well-rounded dinner with a breakfast flare…and I’m a huge fan of breakfast for dinner :) It may not look like much but this bowl is TASTY!

all about the green scramble bowl

For extra fluffy eggs, I add a splash of water along with salt, pepper and seasoning along with the egg in my Magic Bullet or Vitamix…talk about a light texture! My mom used to add half n half or milk to our scrambles when I was growing up, but water works well for a dairy-free option.  Plus, the water helps steam the eggs a bit and prevent them from drying out quickly :) Feel free to add your favorite veg or meat, but don’t skip the smoked salt and oil if you don’t have to – it takes the dish to the next level! 
all about the green scramble bowl2

Smokey Scramble Skillet Bowl 
Gluten-free, Grain-free Option, Soy-free, Paleo-friendly, Soy-free, Vegetarian, Nut-free, Dairy-free, Nightshade-free, Easy, Sugar-free

Ingredients

1 Tbsp smoked oil (I used peppered bacon flavored olive oil) or coconut oil (this won’t have as much i
1 1/2 Tbsp water* (optional but makes the eggs light and fluffy)
4 cage-free, organic eggs
pinch of dried thyme or rosemary, optional
large pinch of smoked salt
freshly ground black pepper
1 garlic clove, minced (can omit or use garlic powder if desired)
1/2 cup sweet yellow onion, chopped (red or white works too)
1 cup sliced mushrooms (chopped asparagus, zucchini or broccoli can be added or substituted)
big handful or leafy greens, rough chopped (~2-3 cups; I used swiss chard and baby spinach
1/2 avocado, pit removed & chopped or sliced

For serving:
1 1/2 cup cooked grain of choice or roasted sweet potato cubes or hashbrowns (for Paleo/Grain-free), warmed
chopped cooked bacon or crumbled breakfast sausage (option, not pictured but can be added if preferred),warmed
chopped chives and/or fresh parsley
more smoked salt and pepper to taste
drizzle of coconut aminos or hot sauce (not nightshade free), optional

Directions

  1. In a blender*, add eggs, water, salt, pepper and herbs (if using). Blend for 5-10 seconds and side aside.
  2. In a skillet, heat 1 1/2 teaspoons of oil in a skillet over medium-high. Add onion and saute for 3-4 minutes, stirring occasionally until onions start to turn translucent and soften.
  3. Add mushrooms and cook for 2 minutes, then add the greens and cook until wilted, roughly 1-2 minutes. Remove veggies from pan, cover and set aside to keep warm.
  4. Heat remaining 1 1/2 teaspoons of oil in skillet. Add eggs and let cook for 5 minutes until set and cooked through, stirring occasionally to prevent burning or overcooking. Stir in veggies and chopped avocado, then toss to combine.
  5. To serve, layer the bowls with grain or potato of choice, meat (if using), veggie and egg mixture and sprinkle with fresh herbs. Season with additional smoked salt and pepper to taste. Drizzle with coconut aminos or hot sauce if desired and enjoy warm!

Serves 2

*If you don’t have a blender, you can whisk the eggs, water and seasoning well by hand; I prefer the blender for quicker prep and the texture it yields.
If you can have nightshades, smoked paprika would be a really flavorful addition too!

all about the green scramble bowl3

August 21, 2015 at 8:15 pm Leave a comment

Tropical Green Monster Smoothie Bowl

Tropical green monster smoothie…transporting me to an island far far away…aka summer vacation in a bowl! This quick recipe is bright and tangy from the pineapple and mango, with a creamy base from the avocado (or banana) and packed with green goodness from the kale.

tropical green smoothie bowl2

I put this bowl in the freezer for 10 minutes and the sides started to get frosty – mmmm. With the summer heat and no air-conditioning, this chilled smoothie bowl makes for a refreshing afternoon snack or a pumped up breakfast with flavor AND nutrition! If you prefer a protein boost, add 1/2 to 1 scoop of your favorite protein (vanilla would be best in this) and blend away :)



tropical green smoothie bowl

Tropical Green Monster Smoothie Bowl
Gluten-free, Grain-free, Soy-free, Nut-free, Dairy-free, AIP & Paleo-Friendly, Nightshade free, Egg-free, Refined Sugar-free, Vegan option

Ingredients

1/2 ripe avocado, pit removed (if you want a sweeter smoothie, sub or add 1/2 banana)
1 cup unsweetened coconut milk or coconut water (or other dairy-free milk or orange juice can be substituted for a sweeter drink)
1-2 cups baby kale leaves (or spinach)
1-2 cups baby chard (or spinach or more kale)
1/2 cup frozen pineapple chunks
1/2 cup frozen mango chunks

For a protein boost add 1/2-1 scoop of your favorite protein powder

Options For Serving
chopped fruit (I used a chopped fig)
shredded coconut
hemp hearts (not AIP-friendly)

Directions

1. Add ingredients in the order listed above (avocado through mango) to a high powered blender, and blend for 1 minute until smooth. Pour into a bowl, top with chopped fruit, coconut, hemp hearts etc and enjoy!

Serves 1 large or 2 small

tropical green smoothie bowl1

August 3, 2015 at 1:14 pm Leave a comment

Peanut Butter Crepes with Cinnamon Cream Cheese Filling (Grain-free) SRC

When it comes to food ruts, breakfast is the meal that poses the most difficulty for me. My go-to option is a smoothie but switching things up a bit is always welcome. I am a sucker for pancakes, waffles, crepes, biscuits and bread in general so if I find a good (and easy) way to get my fix, I’m all over it! My quick Quinoa Buckwheat Skillet Bread is a great example, but a girl can’t live off this bread alone :) I’ve had crepes on my mind since a new creperie opened up in town and I can’t seem the shake the craving.

PB crepes c1

I was stoked when I came across these Peanut Butter Crepes with Cinnamon Cream Cheese Filling when browsing through Tara’s Multicultural Table blog after receiving this month’s for our Secret Recipe Club reveal! Tara’s site is full of recipes from around the world, and her recipe index is a breeze for search through, especially if you are looking for specific ethnic cuisine. Tara’s Brazilian Cheese Bread Waffles had me drooling, along with Armenian Tahini Bread and her Samoan Sweet Coconut Buns…can you tell I had carbs on the brain? ;)

PB crepes close1

Peanut butter crepes

Though oodles of her recipes were enticing, when Tara mentioned these crepes were naturally gluten-free and flour-less, I was sold. My crepe craving was satisfied! These are definitely best served warm, I had right off the pan and preferred it to the room temperature version I had after snapping photos :) Since these are grain-free, don’t expect the same exact texture from a traditional crepe, but they deliciously filling, sweet and packed with cinnamon-flavor.

I made two different versions, one for me with my limited food list and another batch basically as written with the sugar swapped out for a lower glycemic sweetener. For “my batch”,  I used sunflower seed butter for in lieu of the peanut butter, stevia for the sugar in both the crepe and filling and made a coconut cream cheese (recipe link in the notes section). I received rave reviews for the peanut butter version and I loved my allergen-friendly crepes! I served mine with some chopped cherries and apples and a tiny drizzle of maple syrup…they are sweet enough to be a dessert in my book!

PB crepes 1

Peanut butter version on the left, Sunflower seed butter version on the right

Peanut Butter Crepes with Cinnamon Cream Cheese Filling (adapted from Tara’s Multicultural Table)
Grain-free, Gluten-free, Nightshade-free, Soy-free, Paleo-friendly option, Sugar Free & Dairy-free Options, Vegetarian, Nut-free Option

Ingredients

For the Crepes:
1 egg
6 egg whites
1/2 tsp pure vanilla extract
1 1/4 Tbsp granulated sweetener or a pinch of stevia to taste
2 Tbsp creamy all natural peanut butter (almond butter or sunflower seed butter for Paleo and/or nut-free)
For the Cinnamon Cream Cheese Filling:
4 ounces cream cheese* (see notes below for allergen-friendly alternatives) softened
1 1/2 tsp ground cinnamon
1/4 tsp pure vanilla extract
1 1/2 Tbsp granulated sweetener or a pinch of stevia
Options for serving
Drizzle of maple syrup, agave nectar, honey or coconut nectar
sprinkle of ground cinnamon
coconut whipped cream
chopped apples, cherries, sliced bananas or berries
chocolate chips or cacao nibs

Directions

1. To make the crepes, whisk the egg and egg whites in a medium to large bowl until foamy. Whisk in the vanilla extract, sweetener, and peanut butter.

2. To make the filling, mix together the filling ingredients in a small/medium bowl and set aside.

3. Grease a large skillet with coconut oil (butter/ghee or your favorite oil can be used) and heat over medium heat. Once thoroughly heated, evenly swirl about 1/4 cup crepe batter in the pan. Cook about 1-2 minutes, until small bubbles appear and crepe sets. Flip with a large spatula and cook another minute, until golden.

4. Remove crepe from pan to add filling while still warm and roll up. Serve immediately with maple syrup and a sprinkle of cinnamon.

PB crepes close

Sunflower seed butter crepes

Notes:
1. *Cream Cheese alternatives: Try this cashew cream cheese for a vegan, soy and dairy-free option or this coconut cream cheese for a vegan, paleo and nut-free version.
2. If you are vegan, I don’t have a good egg-free option for you unfortunately but the filling is delicious if you use a dairy-free option and can be slathered on toast, pancakes etc
3. If you like chocolate and peanut butter, these would be awesome if you reduced the amount of cinnamon and added some chocolate chips and banana added to the filling.

For other recipes from this week’s reveal, click the link below!

July 26, 2015 at 10:00 pm 16 comments

Frosty Vanilla Fig Smoothie

I forget how much I LOVE summer! Sunny mornings and brisk afternoon showers…the grass is bright green and flowers are in full bloom. I sleep with my windows open, and I wake up to the sun peaking in my window and sound of birds chirping…so flippin’ cool. Does that almost sound like an opening to a Disney movie?! Let’s not forget all the fresh produce as well – juicy melons, spicy crisp radishes, sweet cherries and loads of zucchini just to name a few – YUM.

Fig smoothie 1I have really been craving fresh foods and cold, refreshing dishes, especially after sitting out in the sun to soak up some Vitamin D for a bit. I’ve also recently discovered my love of frozen figs…yep, frozen ones. They were selling a huge bag of organic green figs at Costco, and I’ve had them stashed in the freezer for a couple months since limiting my fruit intake on my elimination diet. I was craving something sweet and cold the other night, and I thought I’d give these a try on my stomach. Tummy approved and WOW, are they delicious!

I let a couple figs sit out on the counter for a few minutes, then nibbled at a frozen one…a little bite of heaven! Ever since, I’ve been incorporating them in a variety of recipes (and trying to eat them in moderation as I am reintroducing fruits). First up, this frosty fig and vanilla smoothie is one of my favorites…I’ve had it for dessert a couple times too! This smoothie is perfect as an afternoon pick-me-up or a quick breakfast to start your day with loads of energy :)

Fig smoothie

Frosty Vanilla Fig Smoothie 
Grain-free, Gluten-free, Paleo & AIP-friendly, Nut-free, Vegan, Dairy-free, Soy-free, Refined Sugar Free, Nightshade-free

Ingredients

1 cup coconut milk (I used from a can, but any milk would work based on preference/allergy)
1/4 tsp pure vanilla extract (alcohol free for AIP) or vanilla powder
a couple shakes of ground cinnamon
2-3 medium green figs, frozen and rough chopped (can use other color and varieties)
*If you’re sensitive to sugars, add 1/4 avocado for creaminess and use 1-2 figs, but will be less sweet

Optional add-ins:
handful of leafy greens (baby spinach, chard, kale)
1/2 cup of frozen banana, your favorite berry or mango for a different flavor

Directions

1. Add ingredients in order as they are listed to a high-powered blender (such as a Vitamix). Blend on high until smooth.

Notes: If you do not have a high-powered blender, you might need to let your figs de-frost for 15 minutes or so and chop them smaller OR add more liquid.

Fig smoothie 2

June 5, 2015 at 3:28 pm Leave a comment

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