Soooo this weekend, I cooked. and cooked. There were a lot of recipes I’ve been pinning on pinterest that needed to be made… so Sunday, I made my food for the week! Roasted green beans in the over, bacon-wrapped honey mustard chicken fingers, bacon & brussel sprout hash, and the best recipe of all… Sweet potato egg nests! These are perfect to make for 2 people – and all you really need are eggs and 1 sweet potato! Recipe is below!
Paleo Skillet Sweet Potato Egg Nests
- 4 eggs
- 1 sweet potato
- oil of choice (I used coconut)
- Salt/pepper to taste
- added spices to taste (optional)
Peel sweet potato with a vegetable peeler (or julienne peeler) and place all peelings into a cast iron skillet. Top with 1/4 cup coconut oil (or oil of choice) and mix in with sweet potatoes, turning the heat to medium on the stove. Add in your spices. Cook the sweet potatoes until soft, about 10-12 minutes. Make 4 little “baskets,” and crack open an egg in each one. Cook for about 1 minute, until the white are cooked on the bottom. Take the skillet and place in the oven to Broil on high for 1-3 minutes, or until eggs have cooked to your liking. Remove from oven, and let cool for a few minutes. Use a spatula to scoop out – and Enjoy!
I have a problem with baking and making sweets, especially when I am bored. Or restless. Or see a recipe that i really, really like. In this case, the recipe that caught my eye was Chocolate Chip Banana Bread Pudding, made by Chocolate Covered Katie. She makes some pretty delicious recipes with lots of alternate ingredients for vegetarians and people with various diet restrictions. You should check her out. And make a lot of her recipes, because they are pretty amazing.
Anyways – I made her recipe, which was adapted from the Eat Clean Diet Vegetarian Cookbook. So this recipe is a small adaption of an adapted recipe. I am so original. But hungry, especially for something that resembles french toast. Adapted, adapted recipe is below!
Banana Bread Pudding Drizzled with Chocolate
- 2.5 cups of almond or coconut milk
- 3 tbsp arrowroot flour
- 1/3 cup of honey or maple syrup
- 1/4 tsp cinnamon
- 1/2 tsp sea salt
- 1 tbsp vanilla extract
- 1/4 tsp nutmeg
- 7-9 slices of paleo or gluten-free bread, cut up or torn into little pieces
- 2 extra-ripe bananas, peeled and sliced
- 2 eggs (optional)*
- 1/2 dark chocolate bar or handful of enjoy life chocolate chips/chocolate chips of choice
Preheat oven to 350 Fahrenheit. Throw all ingredients except for 1 banana, chocolate and bread into a blender. Grease an 11×9 glass pan with ghee/butter/coconut oil. Place the torn-up pieces of bread in the pan and pour the blended ingredients on top. Cut the remaining banana into slices and place on top. Chop the chocolate bar up/take chocolate chips and scatter over top of recipe. Let the ingredients sit out for about 15 minutes so that the bread absorbs the liquid. Place in oven, uncovered, about 30 – 45 minutes. Let cool a little bit and drizzle with some extra honey or maple syrup. *Please note eggs are optional and not necessarily needed to make the recipe. I only used a few eggs to add a little protein to the recipe/bind the ingredients together a little better.
I had one of those days where I wanted to just cook in the kitchen… and nothing seems to go right. BUT. Sometimes it works out in my favor, and these paleo cinnamon bread bites are the delicious child that came from my kitchen baking mistake. It all started out with good intentions: Paleo Cloud bread. Sounds amazing, right? I am sure they taste great, too. But I’ll never know, because I cannot beat egg whites for the life of me. So after my egg whites didn’t cooperate and decided to be a foamy dud, i did what I always do in situations like this: just start throwing random stuff in the bowl and hope for the best. Usually, situations like this turn out pretty gross. And I am sure you could omit or change a few of the ingredients, but I am not willing to take that chance after eating these fluffy clouds of goodness. Luckily, the baking Gods were looking down on me tonight, gracing me with a nice recipe to tack to my Whole30 approved recipe board. And the best part? You can make them sweet… or salty… or garlicky… whatever your heart desires. Best served with a glass of almond milk. Eat up!
- 3 eggs, separated
- 2 tablespoons of coconut butter
- 1 tablespoon of coconut oil
- 2 tablespoons of date paste/honey/maple syrup (can add more to taste)
- 1 tsp apple cider vinegar
- 5-6 Tbsp tapioca flour
- 2-3 Tbsp coconut flour
- 2 Tbsp cinnamon
- 1 tsp garlic powder
- 1 tsp salt
**If you don’t want “sweet”, omit the cinnamon & up the garlic powder amount. or add jalapenos. whatever.
Heat oven to 300 Degrees Fahrenheit. Separate egg whites & apple cider vinegar into one bowl. Add the egg yolks to a separate bowl and mix in the coconut butter, coconut oil and sweetener. Add the egg whites and apple cider vinegar to the egg yolks bowl and mix some more. Slowly add the flours until the consistency reaches the point of not-so-runny. Add in your spices/flavors and mix some more. Let the mixture sit for a few minutes to thicken up – it should look like a thicker porridge. Line a cookie sheet with parchment paper and use a spoon to scoop the mixture onto the paper (cookie size, or smaller if you want). Bake in oven for 15 minutes and let cool. Makes about 10 cookies.
Ever have leftovers you just don’t know what to do with? Well, I had no idea what to make with my leftover pumpkin purée, and I needed something for breakfast soooo I kind of just kept throwing everything in a bowl. It’s whole30 approved, although some might not agree that “bars” are compliant to the program. This is definitely not something I would make otherwise, and I needed something that would fill me up while on the run. So the decision is all you on whether or not to make a recipe like this! It’s all about convenience and having something made ahead of time for when you are too busy to prepare food.
- 1 cup pumpkin purée
- 8 eggs
- 3-4 small, very ripe bananas
- 1/3 cup almond butter (preferably chunky)
- 2 Tbsp pumpkin spice
- 1 tsp salt
- optional: 6 puréed dates or 1/4 cup honey (I omitted since it’s breakfast, and whole 30)
- 1/4 cup walnut pieces (optional)
Heat oven to 350 Degrees Fahrenheit. Mash bananas as much as you can with a fork (I like to have some banana chunks); add the rest of the ingredients minus the ghee and mix well in a bowl. Grease a 13×9 pan with ghee & pour the mixture in. Bake for 25-30 minutes until cooked all the way through. Let cool and put in bags for an easy on the go breakfast!