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Veggie-loaded Breakfast Bake

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Veggie-loaded Breakfast Bake!

You will need:

Enough eggs to feed your family

A few avocados, diced

Bell pepper, diced (I used red and green)

Chopped cilantro, to taste

½ onion, diced

Cheese of your choice, I used pepperjack

Potatoes

Breakfast sausages (we used sausages from a local, organic farm)

This breakfast was inspired by the beautiful state of New Mexico.  We went there three years ago, when our son was 9 months old.  Some of the best food I’ve eaten was on that trip!

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I wanted to spare as many dirty dishes as I could, so I decided to bake my eggs in a glass pan.  If you’ve never tried eggs cooked in coconut oil, this would be a good chance to do so! Add a bit to your glass pan to avoid stuck eggs.  If I was out of coconut oil, I’d reach for my lard from a pastured pig.  Pastured lard is full of omega fatty acids and vitamin D.  Use what you have and prefer. Put your thawed sausages in the pan, and bake at 350 for 10 minutes.

I saw a picture online of hash browns being made in a waffle iron, and decided to try it. Plug it in to let it preheat, than shred the potatoes while your sausages cook. You could also use a food processor, but I figured the cheese grater would save a few pieces of washing later!  I prefer skin on, so I didn’t peel mine.  After shredding, rinse with cool water until it runs clear.  You want to wash away the excess starches.  Squeeze the water out with your hands.  Put the potato shreds in the greased waffle iron, add salt and pepper, and cook on high until crunchy, about 7 minutes.  I did two rounds of hash browns.  The second round had some chopped onion thrown in.  That caramelized up well!

Let’s get back to the oven and check on those sausages.  If they aren’t totally done, it’s okay.  They can finish cooking with the eggs.  I love my eggs with a creamy yolk, so I don’t scramble them.  Just crack them in and cover them with all of those veggies.  Put the shredded cheese and cilantro on top, and pop it back in the oven.  I gave it about 6 minutes, and then turned the broiler on for a minute to melt the cheese a bit more.

The finished product is pretty, tasty, and healthy!  Enjoy!

Clean & Simple Mashed Cinnamon Sweet Potatoes

Ingredients:
3 medium-large sweet potatoes
1 tbs. ground cinnamon
2 tbs. butter
1/2 cup pasture raised milk
Salt and pepper to taste
4 c. of water (or enough to cover your sweet potatoes)

Directions:
1. Wash and scrub potatoes well, since you’ll be leaving the skin on. A vegetable scrubber makes this much easier!
2.  Leave the skin on the potatoes and dice them into 1 inch thick chunks.
3. Bring water to a boil in a large sauce pan.
4. Add diced sweet potatoes and boil for 10-15 minutes or until potatoes are soft.
5. Drain the water from the potatoes and return to sauce pan. Add milk, cinnamon, butter, and salt and pepper and mash with a fork or potato masher until desired consistency. They don’t have to be silky smooth, I actually prefer mine a bit chunky! Enjoy!

Lemon-Pepper Sautéed Salmon Fillets

I had no idea how to cook fish before we started eating clean. Now, I love it as an easy stand by. It’s quick and delicious and can be paired with easy sides like steamed or sautéed veggies and cinnamon mashed sweet potatoes!

Ingredients
2 salmon fillets
1 tbsp. butter
Organic Lemon Pepper Seasoning to taste
Juice of 1 lemon

Directions:
1. Melt butter in a large skillet over medium high heat.
2. Place salmon fillets in pan, skin side down. Sprinkle with lemon pepper seasoning and squeeze the juice of 1/2 the lemon on each salmon fillet.
3. Cook until salmon is firm and flaky, turning often. About 15 minutes.

Clean Eating BLT

I love the recipe for oatmeal from 100 Days of Real Food. It’s a quick and easy breakfast that’s good for you, too. However, I got a little sick of making oatmeal with raisins over and over again. So, one morning as I was digging through my produce basket wondering what I could add to spice up my breakfast a bit, it dawned on me: apples. What a delicious addition! So, I added the apples and a few other spices and came up with a pretty good combination:

Ingredients:
2/3 cup milk, use what you’ve got at your house!
1/2 cup quick rolled oats (from the bulk section of your natural food store)
1/2 to 1 cup chopped apple, leave the skin on!
1/2 cup raisins
1/2 tsp. cinnamon

1/4 tsp. all spice
Vanilla extract & honey to taste

Directions:
1. Boil milk in a small pot over high heat.
2. As soon as the milk begins to boil, add the oats.  Add the raisins. Stir and reduce the heat to low.
3. Let simmer until the oats reach the consistency you wish. I like my oats softer so I usually let them simmer for 4-5 minutes.
4. When the oats are almost done, add the apples, cinnamon, all spice, vanilla, and honey.
5. Enjoy!

Adapted from the 100 Days of Real Food Oatmeal Recipe.

Picture coming soon!

Quick, Easy, and Clean Apple-Rasin Oatmeal

I love the recipe for oatmeal from 100 Days of Real Food. It’s a quick and easy breakfast that’s good for you, too. However, I got a little sick of making oatmeal with raisins over and over again. So, one morning as I was digging through my produce basket wondering what I could add to spice up my breakfast a bit, it dawned on me: apples. What a delicious addition! So, I added the apples and a few other spices and came up with a pretty good combination:

Ingredients:
2/3 cup milk, use what you’ve got at your house!
1/2 cup quick rolled oats (from the bulk section of your natural food store)
1/2 to 1 cup chopped apple, leave the skin on!
1/2 cup raisins
1/2 tsp. cinnamon

1/4 tsp. all spice
Vanilla extract & honey to taste

Directions:
1. Boil milk in a small pot over high heat.
2. As soon as the milk begins to boil, add the oats.  Add the raisins. Stir and reduce the heat to low.
3. Let simmer until the oats reach the consistency you desire. I like my oats softer so I usually let them simmer for 4-5 minutes.
4. When the oats are almost done, add the apples, cinnamon, all spice, vanilla, and honey.
5. Enjoy!

Adapted from the 100 Days of Real Food Oatmeal Recipe.

Picture coming soon!

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