Sunday Savory Oats

Some days you have a bite of food that makes you go "woah!” Your eyes widen, you look down at the plate, almost pushing things around with your fork to see what’s making it so mind blowing... so amazing... so special. You take another bite, smiling as you do so, almost laughing, cause these forkfuls of treasure are just so damn good. That’s what happened here with these savory oats.

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What You'll Need

Savory Oat Base
½ cup bone broth
½ cup unsweetened almond milk
⅓ cup gluten-free oat bran
¼ tsp oregano
A pinch of sea salt

Toppings
Smoked salmon
1 tsp green onion tops
2 mushrooms, sliced and sauteed
¼ tbsp coconut oil
1 tbsp sundried tomatoes
¼ avocado, sliced
½ tsp Hemp hearts

Garnish: Basil, optional

What You'll Need To Know

Over medium heat, melt coconut oil and sautee mushrooms and green onions until fragrant and translucent, about 5-6 minutes.

Over a medium to low heat, heat savory oats base ingredients in a saucepan, and cook for 3-4 minutes, until the oats start to bubble.

Pour oats in a bowl and top with topping ingredients.

Recipe makes 1 serving.


This recipe first appeared on gr8nola and developed for #TheGr8Cleanse. 

Sauteed Spinach and A Sunny Egg

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Post-Christmas brunch and last Monday of the year got me like 🙆🏻🎉 I’m ready for this year to end ‘cause exciting things are coming in 2017… fun projects + travel. More on that later! Let’s talk about this delicious meal for a sec! Well, I can't exactly call this brunch since there was no boozing going on here just a darn good meal. So simple, yet so delicious and nutritious. My motto in life is less is more, and this is especially true when it comes to food. I used a black truffle sea salt to season this meal to allow the ingredients to shine!

Sauteed Spinach and A Sunny Egg
Sauteed Spinach and A Sunny Egg

What You'll Need

1/2 coconut oil
1/4 cup onion, chopped
1 chopped green onion
2 slices of prosciutto
3 cups organic baby spinach
San Francisco Salt Co. black truffle sea salt
1 pasture raised egg

What You'll Need To Know

1. On a medium heat melt 1/2 coconut oil in a skillet.

2. Cook 1/4 cup chopped onion and 1 chopped green onion until translucent.

3. Add in 2 slices of chopped prosciutto, 3 cups baby spinach, and season with San Francisco Salt Co. black truffle sea salt and cook until spinach is wilted. Move veggie mix to one side of the skillet and cook 1 egg on the other side.

4. Transfer veggie mix to plate and top with egg.

Recipe makes 1 serving. 
 

Umami Prosciutto Baked Eggs (Gluten-Free, Paleo, Whole30)

Something magical happened this morning. 🙆🏻😋😍🎉 And if you watched my IG stories, you know exactly what I'm talking about. If I could describe this magic in one word: UMAMI.

Savory.

Rich.

Yummy.

This delicious brunch dish was inspired by Chrissy Teigen’s spicy tomato skillet eggs. Sometimes, you've got to work with the ingredients you have on hand. This dish as all the good stuff... roasted garlic, sun dried tomatoes, prosciutto, eggs.  Fun fact I learned the other day… sun dried tomatoes offer up that umami taste. Which is where the umami magic comes from in this dish.

umami prosciutto baked eggs
umami prosciutto baked eggs

What You'll Need

1/2 tbsp coconut oil
1/2 cup chopped onions
1 cup spinach
1 tbsp sun dried tomatoes
1 tbsp roasted garlic (
1/2 cup tomato sauce (I used Cucina Antica Tomato Basil Sauce)
2 slices of prosciutto
2 pasture raised eggs
San Francisco Salt Co Black Truffle
2 fresh basil leaves, chopped
fresh ground black pepper, to taste
 

What You'll Need To Know

1. Pre-heat oven to 350F. While the oven is heating, heat 1/2 tbsp coconut oil in a skillet over medium heat. Add 1/2 cup chopped onions and cook until translucent.

2. Next add 1 cup spinach, 1 tbsp sun-dried tomatoes, and roasted garlic (I got mine at the olive bar at Whole Foods), season with sea salt and pepper and cook until the spinach is wilted.

3. In an oven safe bowl or large ramekin, add 1/4 c tomato sauce and half of the veggie mixture.

4. Add a slice of prosciutto and add another 1/4 cup tomato sauce and the rest of the mixture.

5. Top with 2 eggs and sprinkle with truffle sea salt.

6. Bake at 350F for 8-15 min. You want to bake until the whites are set and the yolks are still runny.

7. Once out of the oven, top with a second slice of prosciutto and fresh basil.

BOOM!! Now, all I need is a glass of champs or a mimosa with The Drifters “This Magic Moment" playing in the background.

Veggie Egg "Muffins" with Goat Cheese

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gluten-free breakfast, breakfast, brunch, recipe, healthy recipe, gluten-free breakfast recipe I don't know about you, but I'm not a huge breakfast person. In fact, I'm not a big fan of eggs, so I'm always looking for creative ways to prepare eggs. I made these egg cups recently and I wondered why I hadn’t made them before. They are satisfying and delicious. You basically take any leftover or raw veggies, combine with beaten eggs, place in muffin tin, bake and top with cheese. The beauty of these is that you can individually freeze them and pop them in the microwave for a satisfying breakfast (I have two at a time). I adapted this recipe from ABC's The Chew, making a few changes here and there. Here is the base recipe – give them a try. PS: The photo does not do the egg cups justice – they taste much better than they look!

What You'll Need

1 tablespoon Olive Oil 8 Eggs 4 shallots, minced 1 tomato, diced 1 small zucchini, minced 3 garlic cloves, minced 1/2 teaspoon Salt, or to taste 1/4 teaspoon Freshly Ground Pepper 1 tablespoon hemp milk (you can use any type of milk) Garnish: Goat cheese, crumbled Garnish: Plain yogurt (optional)

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Making these Veggie Egg "Muffins" are very simple. You'll want to pre heat your oven at 350 degrees. In a large bowl, mix together all of the ingredients and stir until well combined. Pour into a lightly oiled muffin tin, and bake for 15-17 minutes, until "muffins" have cooked and set. Pop out, serve and garnish with goat cheese crumble. This adds great flavor to the veggie egg "muffins."

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Using a rubber spatula, loosen the "muffins" from the muffin cups and slide the "muffins" onto a platter. Serve immediately. They taste better right out of the oven.

gluten-free breakfast, breakfast, brunch, recipe, healthy recipe, gluten-free breakfast recipe, mini frittatas, mini fritatta

Aren’t these the cutest things ever? I adore them! Fluffy and full of flavor.

gluten-free breakfast, breakfast, brunch, recipe, healthy recipe, gluten-free breakfast recipe, mini frittatas, mini fritatta

I used some plain yogurt to make my plate all fancy. If this isn't your thing, you can easily omit this without compromising any flavor.

gluten-free breakfast, breakfast, brunch, recipe, healthy recipe, gluten-free breakfast recipe, mini frittatas, mini fritatta

What To Love

  • Okay, so you already know this...eggs are a great source of protein. All B vitamins are found in eggs, including vitamins B1, B2, B3, B5, B6, B12, choline, biotin, and folic acid. Choline is a standout among these B vitamins.
  • I like purchasing pasture-raised eggs; do your research. You can find these generally at the farmers market, Whole Foods, etc. If you have chickens, even better. (I'm jealous!)
  • These are fully loaded with veggie: tomatoes, onions, garlic and zucchini.
  • Garlic may help improve your iron metabolism. That's because the diallyl sulfides in garlic can help increase production of a protein called ferroportin. I love garlic and love cooking with it.
  • Goat cheese has about twice as much protein, and about half the fat and cholesterol that cow milk cheese has. It is also easier to digest because the fat globules are smaller, resembling those of human milk, and the curd is softer than cow milk curd. Goat milk contains less lactose than cow milk and may be an alternative for some people with dairy protein allergies.

Veggie Egg "Muffins"
Cuisine: Brunch, Breakfast, New American
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 1 tablespoon Olive Oil
  • 8 Eggs
  • 4 shallots, minced
  • 1 tomato, diced
  • 1 small zucchini, minced
  • 3 garlic cloves, minced
  • 1/2 teaspoon Salt, or to taste
  • 1/4 teaspoon Freshly Ground Pepper
  • Garnish: Goat cheese, crumbled
  • Garnish: Plain yogurt (optional)
Instructions
  1. Preheat oven to 350°F.
  2. In a large bowl, mix together all of the ingredients and stir until well combined.
  3. Pour into a lightly oiled muffin tin, and bake for 15-17 minutes, until "muffins" have cooked and set.
  4. Pop out and serve, or refrigerate and reheat to serve. Garnish with goat cheese