It has been a very hectic past month, and I have not had much time to cook/bake. I saw a few recipes I wanted to try a while back and came up with the idea to use eggs and butternut squash… mainly because I needed to use up some food in my fridge, but also because I like to experiment in the kitchen 🙂
This recipe is is super easy to make! It’s perfect for those brave souls participating in a whole30, but paleo/primal for those who don’t care to check every single ingredient in the foods they buy 😉 Recipe is below!
Ingredients:
6 organic eggs
2 spicy Italian sausages cut up into small pieces – I found mine at whole foods (optional:casings removed, because they really gross me out)
1 package of cut up butternut squash from trader joes (or 2 cups of cubed)
Spinach or any extra veggies you want to throw in
Spices to taste (I used salt & trader joes South African smoke)
Instructions:
Heat oven to 350 F. Whisk eggs & spices in a large bowl.
Add in rest of ingredients.
Pour into an 8×8 glass pan (greased with ghee/butter/coconut oil/whatever you want).
Bake in oven for 25-30 minutes until fully cooked.
*please note this will continue to cook after taken out the the oven, so be careful not to over cook! Top with salsa, ketchup, BBQ sauce or hot sauce. Enjoy!
Mix all ingredients in crockpot except for last 2. Cook on high for 2-4 hours, or until chicken is fully cooked. Cook brown rice & prepare lettuce cups while crockpot is cooking chicken. When all food is fully prepared & cooked, top chicken with brown rice & spoon into lettuce cups. Feel free to omit rice and add veggies if on low carb diet (shredded, cooked carrots, etc). Enjoy!
I decided I haven’t been eating enough green things lately. I find it very hard to choke down dark leafy veggies like kale & spinach, so smoothies are the easiest way to get my veggies in… not just because smoothies are good, but because it hides the taste of the stuff that is good for you. Which a lot of people do not enjoy. I just gave you a reason to eat healthy foods, you are welcome.
Elvis (Chocolate Peanut Butter Banana) & Kale Smoothie
Ingredients:
2 loosely packed cups of organic kale/baby kale
2 cup of almond milk
2 Tbsp cacao powder
1-2 Tbsp nut butter of your choice
1 frozen banana
pinch of salt
stevia/honey/sweetener to taste (optional)
optional: added vitamins (I added a few trace mineral drops & powdered buffered vitamin C)
Instructions:
Blend all in your blender until smooth. Add a few ice cubes if you want a thicker smoothie. 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!
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
Instructions:
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.
Finally getting around to posting some of my older recipes! This is a little late, but perfect for the holidays. Or a summer treat! These can also be made with an Adult twist – with Pinnacle Whipped Vodka – if you wanna mix it up a bit.
OPTIONAL: 1/3 cup liquor of choice (vanilla or whipped vodka, cream liquor or rum)
Instructions:
Throw all ingredients except for chocolate in a blender until smooth
If using mini chocolate chips, put 1 Tbsp into the bottom of each Popsicle mold
Pour mix into Popsicle molds and freeze for 3-5 hours, or until set
Once Popsicles are set, run under warm water to loosen them out of the mold
If drizzling the chocolate over your Popsicles, melt the chocolate over a double broiler and drizzle over Popsicles. The chocolate will harden once it hits them
**I know the Califia Farms almond milk eggnog isn’t COMPLETELY paleo, so if you want to make your own at home, edibleharmony.com and angiessuburbanoasis.blogspot.com both have amazingly easy recipes on their site. Happy (Belated) Holidays! ENJOY!!
For more information on starting out as a new yoga teacher, learning cues for poses, how to put together classes, and tips for teaching classes, check outA Simple Guide For New Yoga Teachers!
