- Olive oil for cooking
- 1 medium onion, diced
- 1 large red bell pepper, chopped
- 3 garlic cloves, minced
- 2 fresh chili peppers, seeds and membrane removed, diced (I used a Serrano pepper and a long-finger hot red pepper)
- 2 fresh bay leaves
- 28 oz. canned crushed tomatoes
- 1/8 cup tomato paste
- 1 tsp each of cumin, paprika, and chili powder
- 3/4 tsp salt
- black pepper or aleppo pepper to taste
- 1 tsp red wine vinegar
- 4 eggs
- Parsley and/or cilantro, minced, for garnish
- Mediterranean Pesto, for finishing (see recipe below)
- Heat olive oil over medium heat in a large cast iron pan or deep nonstick skillet.
- When pan is hot, add onions. Saute a few minutes until onion begins to soften. Then add bell pepper, garlic, chili peppers, and bay leaves. Sauté 6-8 minutes until vegetables are softened.
- Add crushed tomatoes, tomato paste, spices, salt and pepper, and vinegar to pan. Stir thoroughly to combine.
- Allow mixture to heat over medium heat for 6-8 minutes until the sauce begins to reduce. Taste the sauce and adjust seasonings accordingly.
- Crack one egg at a time into the skillet, spacing them evenly. Then, cover pan with a lid and let simmer on medium-low for 10-12 minutes.
- Remove pan from heat and garnish with parsley and/or cilantro. Top with Mediterranean Pesto.
Fruit and Nut Breakfast Porridge
- 1 1/4 cups of mixed nuts of your choice (I used hazelnuts, cashews, and almonds)
- bottled or filtered water for soaking nuts
- 1 3/4 teaspoons of ground cinnamon
- 1/2 teaspoon of ground ginger
- 1/8 teaspoon of nutmeg
- 1 small ripe banana
- Large handful of fresh mango, approximately 3 oz. (if using frozen, defrost and drain extra water/ice)
- 1 13.5 can of full-fat canned coconut milk
- Toppings: shredded coconut, berries, diced mango or sliced bananas, goji berries, chopped nuts, raw cacao nibs, dried unsweetened cherries, or whatever else you have on hand.
- Place nuts in a bowl and cover with water so that nuts are submerged. Add 1/4-1/2 TBSP sea salt. Cover bowl and let sit at room temperature overnight. Soaking the nuts makes them softer and yields a smoother consistency for the porridge.
- In the morning, rinse and drain the nuts in a colander several times to remove the salt.
- Place nuts in a high-powered blender such as a Vitamix or a food processor. Blend until nuts start to break up.
- Add remaining ingredients–cinnamon, ginger, nutmeg, banana, mango, and coconut milk. Blend until you achieve a smooth consistency that is similar to a thick smoothie.
- At this stage, you can either serve as is for a cold porridge, or heat it in a saucepan on the stove for 5 minutes on medium heat, stirring occasionally.
- Pour porridge into bowls and serve with desired toppings.
Mexican Sweet Potato Hash with Eggs and Avocado
- 2 sweet potatoes, spiralized into noodles
- salt and pepper, to taste
- 1 TBSP ghee (or coconut oil)
- Extra ghee or coconut oil for frying onions
- 1/2 onion, diced
- 1/2 jalapeño, diced
- 2 garlic cloves, minced
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 1/2 TBSP lime juice
- 4 eggs
- 1 avocado
- Cilantro, chopped, for garnishing
- Salsa, for topping
- Hot sauce, to taste
- Preheat the oven to 400 degrees.
- Place sweet potato noodles in a 9 inch pie dish or cake pan. Toss noodles with ghee and salt and pepper to taste. Feel free to add other spices if you wish.
- Bake noodles for approx. 45 minutes until crispy and brown. Use a spatula to remove the potatoes from the pan and place on serving plate.
- While potatoes are cooking, heat ghee or coconut oil over medium-high heat in a skillet. Add onions and season with salt and pepper. After a few minutes, add jalapeno, garlic, cumin and chili powder. Saute until onion is soft. When done, drizzle with lime juice.
- When potatoes are almost done, start to fry eggs. Place a large skillet over medium-high heat. Once heated, crack eggs into pan and lower the heat to medium-low. Fry until egg whites are set; cook a bit longer for over-medium eggs.
- Slice the avocado.
- To serve, divide potatoes into two plates. Top with onion mixture. Then, top each with two eggs and sliced avocado. Add salsa and hot sauce. Garnish with cilantro.
Customizable Egg Casserole
- 1 tablespoon coconut oil, olive oil, or ghee*
- 1 large sweet potato, peeled and diced
- 1/2 large onion, diced
- 1 cup roasted winter squash (butternut, acorn, kabocha, etc.) (I already had leftover squash from dinner, so you can omit this if the extra work is daunting, and/or add an extra sweet potato)
- 3 cups organic baby spinach (or kale, arugula, etc.), roughly chopped
- 24 oz (1.5 pounds) chicken sausage**
- 13 eggs (I had one leftover egg from an old carton, but 12 eggs would be just fine and the more normal option)
- 1/2 tsp kosher salt
- ground black pepper
- cayenne pepper, if you like it spicy!
- any other seasonings you want
- Preheat oven to 400 F.
- Heat cooking oil over medium heat. Sauté sweet potatoes for about 10 minutes. Then, add onions to pan. Season with salt, pepper and cayenne pepper if using and any other herbs/spices. Saute for another 10 minutes until sweet potato is slightly softened. Remove from heat.
- Dice pre-cooked chicken sausage. Scatter over bottom of baking pan.
- Top sausage with onion/sweet potato mixture and roasted squash.
- Then, top with chopped spinach.
- Whisk eggs in large bowl. Season with salt, pepper, cayenne pepper and any other herbs if using. Add beaten eggs to casserole, and smooth out ingredients with spatula for even cooking.
- Place in oven and bake for 25-30 minutes, until eggs are set in the middle. Mine took exactly 30 minutes in an old oven.
- Cool. Cut into 8 servings.
Sweet Potato and Caramelized Onion Hash
- 6 medium to large sweet potatoes, peeled
- 3 TBSP coconut oil or ghee, divided
- salt and pepper
- fresh thyme sprigs
- 2 large onions
- 1 jalapeño pepper, diced (include membranes and seeds for spiciness)
- 5 garlic cloves, minced
- Preheat oven to 400F.
- Dice potatoes into 1-inch pieces. Slice onions, dice jalapeño, and mince garlic cloves.
- Toss sweet potato with ghee or coconut oil, salt and pepper, and fresh thyme sprigs.
- Line baking sheets with aluminum foil (for easy clean-up) and spread out potatoes. Bake for approximately 30 minutes until browned and tender, flipping halfway through.
- While the sweet potatoes are cooking, cook the onions on the stove. Heat a large nonstick skillet or cast iron pan over medium heat. When hot, add onions and sprinkle with salt. Turn heat to low and cook for 35-45 minutes until dark brown and caramelized, stirring occasionally.
- When you notice the onions starting to brown, add the diced jalapeño.
- When the onions are near caramelized, add the garlic.
- Take off the heat when onions are caramelized and browned.
- In a large mixing bowl, combine the roasted sweet potatoes and onion mixture and toss until well incorporated.