Seriously Yummy!!! I’m now addicted to sauces with an avocado base. Traditional hollandaise is egg yolks, butter, lemon juice, white pepper and sometimes some mustard. Not necessarily bad, but not too great when you’re trying to stay lean. Take out the egg yolks and butter and replace it with avocado and you’ve got a tangy sauce that satisfies that creamy craving that I was looking for!
This may seem like a lot to do, but it really isn’t. Everything can be done while something else is cooking and you have eggs benedict in about 15-20 minutes!
All natural bulk sausage (Iserno’s and Jimmy Dean’s have some without additives or sugar)
Sweet Potato Cakes
3 Medium sweet potatoes
salt and pepper
Poached Eggs (or just fry the suckers)
1 Tbsp. white vinegar
salt and pepper
1 avocado, peeled and seeded
Juice of 2 lemons
1/2 tsp. dry mustard
1/4 tsp. white pepper
freshly ground pepper
- Scrub the sweet potatoes and pop them in the microwave with the skin on. Microwave on high for about 1 – 1 1/2 minutes per potato (or if your microwave has a pre-set for potatoes, use it).
- Meanwhile, start the eggs by filling a medium saute pan with water slightly more than halfway up the side of the pan and bring to a simmer. When the bottom of the pan has bubbles covering it, but not rising to the top, add 1 Tbsp. of white vinegar and a sprinkling of salt to the water. Carefully crack each egg, one at a time, and slide it into the barely simmering water. Wait between each egg for the previous one to begin to turn white around the very edges (about 30 seconds – 1 minute). Once all of the eggs are in, gently lift them off the bottom with a small spatula and let them simmer in water that is barely bubbling up. Depending on how “done” you want the yolks, wait 3-5 minutes, then roll the egg over with a spatula and let it cook on the other side for about 3 minutes. Remove to a plate
- While the eggs are cooking, heat a second saute pan over medium-high heat. Slice the sausage into 1 inch patties and fry for about 3-4 minutes per side or until cooked through. Remove to a paper towel-lined plate. Keep pan hot for the potatoes.
- Once the potatoes are cooked, peel them and place them in a medium bowl. Add the egg and stir until smooth. Season with salt and pepper. With a tablespoon, scoop into pan with sausage fat and flatten with the back of the spoon. Do not crowd. Brown on each side and remove to serving plate. Repeat until all potatoes are used.
- Finally, in a small bowl or a blender, combine the avocado, juice, mustard and white pepper. Stir or blend until smooth. Season with salt and pepper.
- Stack 1 sweet potato cake, 1 sausage patty and 1 egg on top of each other. Spoon sauce over the top and serve.
These are really easy and yummy. They keep in the refrigerator, in an airtight container, for a couple of days. Making more than Rx’d is a good idea. This idea is directly from the Paleo Comfort Foods cookbook, which I highly recommend. They fancy it up a bit, but these are stripped down and basic.
12 slices uncured ham slices (the lunch meat kind)
Salt and Pepper
Preheat oven to 375 degrees. Have a standard muffin tin ready.
Lay one ham slice flat and lay the other 1/4 way down from the top of the first so they are slightly overlapped. Pick up both slices and press evenly into a muffin tin, making the slices the “muffin liner” or “cup”. Make sure not to tear the ham. Repeat with remaining ham slices until 6 muffin tins are filled.
Crack and pour one egg into each ham-lined muffin cup and season with salt and pepper.
Bake at 375 degrees for 10-15 minutes or until yolk is almost set. You can play around with this time. If you don’t like runny yolks, cook a little longer, if you like runny yolks, lessen the time. Just make sure the white is set.
Remove from oven and serve or place in an airtight container and refrigerate.
This is one of my favorite breakfasts…if there is leftover salmon. My family inhales salmon whenever we have it. So, if you plan salmon for dinner, buy a little extra and put it away so that you can enjoy this in the morning!
This is for 1-2 servings
What You Need:
2 Tbsp. grapeseed or olive oil
3-4 oz. leftover or cooked salmon
1 onion, sliced
1 red or green bell pepper, cut into long strips
1 sweet potato, scrubbed and grated
Here’s What You Do:
1. Heat the oil in a large skillet over medium heat. Add the onion and bell pepper. Season with salt and pepper and cook until onions begin to brown, about 5 minutes.
2. Add the grated sweet potato and saute with the onions and bell peppers. Cook until sweet potatoes develop a little crust, about 10 minutes.
3. Add the salmon and eggs. Stir gently with a rubber spatula. Keep things moving so the eggs will cook quickly and be incorporated into the hash. Alternately, you can add the salmon and heat through. Put the hash on a plate. In the same pan, add a little more oil and fry the eggs separately. Place on top of the hash.
4. Season with salt and pepper and eat!
It’s a half day and the kids are coming home for lunch. The first thing I think is “yay, I don’t have to make their lunches this morning!” The next thought happens around 11:55 and is something like “Darn (or some other word) now I have to make lunch, quick!”
So here is what I made the girls for lunch today with no lunch meat in the house. We went with bacon and hard boiled eggs, fresh mozarella, mango and a berry smoothie made with frozen mixed berries, coconut milk, coconut oil (for their fat) a touch of honey and about a half of grapefruit, cut up. I like to add a little citrus for some zing! Voila! A lunch that they gobbled up ‘cuz it’s all of their favorite things.
You might think “breakfast”, but these are good any time of day!
They might look messy, but they’re easy and yummy. Serve these with chocolate chunk scones from one of my favorite blogs, Gluten-Free Fix and you’ll be set for a great day.
2 large or 3 medium sweet potatoes
2 Tbsps. olive or grapeseed oil
1 onion, diced
3-4 cups kale, roughly chopped
Salt and fresh ground pepper
4 breakfast sausage links (any kind you like)
6 large eggs, beaten
4 slices bacon
Cook sweet potatoes in the microwave until done, about 4 minutes (this will vary between every microwave). Let cool slightly. Slice in half and scoop out the flesh, leaving enough of a border to not reach the skin (like a pair of fleece-lined slippers). Keep the scooped out flesh for the scramble.
Meanwhile, heat oil in a large skillet over medium-high heat. Saute onions, kale, sweet potato flesh and sausage until onions are translucent, season with salt and pepper. While the veggies are cooking, place a sheet of parchment on a plate. Place bacon on parchment and cover with a couple of paper towels. Microwave on high for 4 minutes (roughly 1 min. per bacon slice), set aside.
Reduce heat to medium and add eggs to veggie/sausage mixture. Season with salt and pepper. Keep those eggs moving, don’t let them sit too long. Once the eggs reach their nearly set stage, place a sweet potato boat on it’s own plate. Fill each with the egg mixture, mounding it at the top. Top with two slices of bacon and serve!