Posts tagged ‘eggs’
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.
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? ;)
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!
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
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)
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
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
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.
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!
Spring fever…yep, I definitely have it! To help it along, I thought ice cream might do the trick? This refreshing raspberry chocolate chip ice cream helped transport me right to sunny days and warmer weather. It might be warm where you are but the chilly rain has been holding on here in Montana. While I can’t change the weather, I can change my mindset…and I’ll start with food :) Seems like a decent place to start. Is anyone with me?
Erin over at Table for Seven was the inspiration for this scrumptious recipe! I was assigned her blog for the Secret Recipe Club this month and I so enjoyed spending hours going through post after post, and I was having a difficult time picking just one thing to make! I came close to making her Pineapple Meatloaf, Baked French Toast and Mexican Stuffed Shells but my sweet tooth won out (again) when I ultimately chose her Raspberry Brown Sugar Chocolate Ice Cream. I had a great excuse to break out my ice cream maker, thank you Erin!
I tweaked the recipe a bit to make it dairy-free by substituting the milk and whipping cream with 3 cups of full-fat canned coconut milk. I used 3/4 cup of the mini Enjoy Life chocolate chips and opted for coconut palm sugar instead of brown sugar since that’s what I had on hand. I had an ice cream maker so I used that method instead, but Erin gives an option for making this recipe without one that is equally as delicious. Chocolate + fresh raspberry + a creamy ice cream base…this hit the spot!
Raspberry Brown Sugar and Chocolate Ice Cream (adapted from Our Table for Seven)
Gluten-free, Grain-free, Paleo-Friendly, Dairy-free, Soy-free, Nut-free, Vegetarian, Refined Sugar Free
1 Tbsp lemon juice
- In a saucepan, heat milk until it bubbles slightly. Remove from heat. Stir milk into beaten eggs slightly.
- Return to saucepan. Cook and stir for approx 2 minutes or until heated. Remove from heat. Let it cool. Cover and chill for 30 minutes.
- In a mixing bowl, coconut sugar/brown sugar, and lemon juice. Mix well. Stir into chilled ice cream mixture.
- For ice cream maker: Follow ice cream maker’s instructions and towards the end, stir in raspberries and chocolate chips/chunks/nibs after churning OR
- Without an ice cream maker, stir in raspberries and chocolate chips/chunks/nibs and use David Lebowitz’s instructions:
- Prepare your ice cream according to recipe. Chill it over an ice bath.
- Put ice cream in a deep, freezer safe container and put in freezer.
- Check it after 45 minutes. Break up any frozen sections. Beat it up good.
- Return to freezer. Check to check about every 30 minutes, breaking up the ice. Use a hand mixer if needed.
- After about 2-3 hours, you have ice cream.
*If you can have dairy, feel free to use 1 1/2 cups milk and 1 1/2 cups heavy whipping cream instead of the canned coconut milk.
For other recipes in this month’s reveal, click below!
Whew! I made it and posted on time! Ok, that was just a little side note for myself…I have been internet-less over the past month after moving to a new apartment so I’m quite thrilled to be “connected” again. Plus, I am just in time for another Secret Recipe Club reveal!
This month, I was assigned Bobbi’s Kozy Kitchen and I couldn’t wait to decide to get in the kitchen. Bobbi is a family-loving foodie with a powerful weight loss success story and a long list of delicious recipes that make my mouth water. I immediately knew what I wanted to make. With a name like “Redneck Eggs Benedict”, I couldn’t resist! I love eggs, potatoes and bacon, and the fact that I hadn’t posted a breakfast recipe in awhile made this a win-win in my book.
I decided to use sweet potatoes over the white variety for a little color and added sweetness. I made these grain-free by using coconut flour in lieu of regular gluten-free all purpose flour, which worked out well! Being from Texas, I have an affinity for food with a little spice or a bit of a kick so I also revved up the spice in the potato hash cakes/patties by adding a southwest chipotle spice blend. I also decided to lighten up the sauce and made a quick and easy “faux Hollandaise” by using a combination of Greek yogurt, mayo, dijon, Franks Hot Sauce, tumeric and a smidge of coconut oil. I decided to eliminate the egg yolks altogether so no cooking was required. I decreased the amount of bacon by half and chose to crumble it on top along with the green onions for a garnish…mmmm!
This dish was DELISH! It was filling, very satisfying and had a lovely amount of spice and flavor. While the lightened up Hollandaise may not taste like the traditional version, it is very yummy and you can use it over sauteed veggies, potatoes, asparagus, rice or chicken :) Thanks to Bobbi for the inspiration!
It’s confession time though: I was talking on the phone mid-poach and I left the eggs in the water for a minute or two too long….so they weren’t “perfect” if you like a really runny yolk BUT the sauce combined with the slightly runny center was still very, very yummy! :)
Redneck Eggs Benedict (lightly adapted from Bobbi’s Kozy Kitchen)
Gluten-free, Grain-free, Nut-free, Refined Sugar-Free, Dairy-free option
For the Sweet Potato Cake:
1 pound sweet potatoes, peeled and grated (or could use russet)
1/2 onion, finely chopped
2 Tbsp coconut flour (for grain-free) OR 1/3 all-purpose gluten-free flour (use more as needed to bind cakes)
1 tablespoon fresh thyme leaves, copped
1 tablespoon fresh flat-leaf parsley, chopped
2-3 tsp Southwest Chipotle salt-free seasoning (I used Mrs. Dash)
1/2 teaspoon sea salt
1/4 teaspoon pepper
1 egg, beaten
2 green onions, greens only only chopped for garnish
1 Tbsp coconut oil, for cooking (or butter, ghee, Earth Balance)
For the Lightened up Hot “Faux Hollandaise Sauce”
1/3 cup plain Greek yogurt or use plain non-dairy yogurt for dairy-free
1/3 cup mayonaise, homemade mayo or Vegenaise
2 tablespoons fresh lemon juice, plus more
1 tsp dijon mustard (optional, I just like the taste)
2 Tbsp melted coconut oil or Earth Balance (for dairy-free) or butter/ghee or a combo (I used coconut oil)
pinch of tumeric (for color, optional)
Sea salt and black pepper to taste
Hot sauce (I used Franks Red Hot) to taste, I used 1 tablespoon
4 slices bacon
8 poached eggs (step by step instructions from Smitten Kitchen)
Sweet or Smoked Paprika for sprinkling
1. Preheat oven to 300 degrees F.
2. Rinse shredded potatoes in cold water and squeeze water out. Pat dry with paper towels. Place potatoes in a large bowl and add the onion, coconut flour, thyme, chipotle seasoning, parsley, salt, pepper, and egg. Mix well and set aside.
3. Heat a large skillet over medium heat and cook the bacon until crispy. Crumble and set aside.
4. Heat 1/2 Tbsp coconut oil in a large skillet over medium heat. Form potato mixture into 8 patties, carefully place them in the heated skillet (4 at a time). Press down with spatula to make sure the patty is firm. Cook for about 5 minutes or until the patty is golden brown. Carefully turn the potato cake with a wide spatula and continue to cook for an additional 5 minutes. Remove the cakes and place them on a baking sheet in a single layer in the oven to keep warm. Repeat for the other 4 patties.
5. Poach eggs, place on paper towel while you prepare the Hollandaise.
6. To make the faux Hollandaise, whisk together yogurt, mayo, mustard, hot sauce and lemon juice in a small bowl until combined. Stir in the melted coconut oil/butter/Earth Balance and whisk well. Season with salt, pepper and more hot sauce if desired.
7. To serve, lay two potato cakes on a plate. Top each cake with a poached egg and pour Hollandaise sauce over the top. Garnish with crumbled bacon, chopped green onions and a sprinkle of paprika. Enjoy while hot!
Serves 4 for a full meal (2 potato cakes each) or 8 small
Time flies, I can’t believe the end of September is upon us! Weeks have flown by and I have started several posts without finishing them (yes, you can slap my hand for me).
Fall baking has begun at my place (recipes to come)….along with my craving for all things goat cheese.
Let’s just say the combination of goat cheese and sun-dried tomatoes is a serious weakness of mine. I’m not sure why I hadn’t discovered this luscious combo in my earlier years…unless my palate wasn’t quite refined enough to appreciate the flavor explosion those two ingredients create when paired together.
Sprinkled on salads, smeared on crackers, served on/inside/alongside chicken and cooked with omelettes, goat cheese and sun-dried tomatoes may go together as well as…dare I say…chocolate and peanut butter? OK, I won’t stretch my luck for those of you who aren’t yet convinced on goat cheese, but the pairing has definitely won over this foodie!
Nothing fussy or complicated here, this simple omelette allows the ingredients to really shine. I’ve been making variations of this recipe for a couple years now, yet I wonder why I’ve never posted it? Snapping photos of breakfast early in the morning could be the culprit, especially when this single-serving meal gets cold quickly and I like to chow down when I wake up :)
Sun-Dried Tomato, Mushroom and Goat Cheese Omelette
1 egg white
splash of milk or water
black pepper to taste
3-4 mushrooms, sliced
sea salt to taste
1 1/2 tsp oil, divided (I used the oil from jarred sun-dried tomatoes for more flavor)
1 handful baby spinach (or your favorite leafy green)
2 Tbsp jarred sun-dried tomatoes in olive oil with herbs, cut into pieces
1-2 Tbsp goat cheese crumbles (omit for dairy free, but may need to add salt and/or spices for flavoring)
1. In a small bowl, whisk together eggs, egg white, splash of milk/water and black pepper and set aside.
2. In a medium skillet, add 1 tsp oil over medium heat. Add mushrooms, sprinkle with sea salt and saute until golden brown (about 5 minutes or so), stirring occasionally. Remove from pan and cover to keep warm.
3. Add remaining 1/2 oil to pan and swirl to coat. Whisk eggs again briefly before adding to pan. Pour eggs and swirl around pan to coat evenly. Cover and let cook for 2 minutes then *sprinkle or lightly spray with a couple drops of water (this helps moisten the omelette!) and cover again and cook until almost set and cooked through (another 2-3 minutes).
4. Add spinach, sun-dried tomatoes, goat cheese and half of the mushrooms on half of the omelette and fold over and gently side onto a plate. Fold over the other side on top of the filling, garnish with remaining mushrooms and an additional sprinkle of goat cheese if desired. Enjoy immediately!
Note: If you want your spinach more wilted, add them to the pan after you saute the mushrooms for a minute or so and cover to keep warm before adding to filling.