8 roma tomatoes
2-3 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
2 tsp herbs de provence
2 garlic cloves, minced
2 pinches of Maldon salt or sea salt
2 pinches of coconut sugar
Day old baguette
Mama's Lil Peppers Oil or Chili Oil
Finely Grated Parmesan Cheese
3 very ripe bananas *
2 cage-free, organic eggs
1/4 C organic maple syrup
1/4 C coconut oil
1/4 C cashew butter (any nut butter works)
2 tbsp tahini
1 tsp vanilla extract
1 tbsp cinnamon
1/2 tsp cardamom
1 C almond flour
1/4 C coconut flour
1 heaping tsp baking powder
1/2 C dairy-free, soy-free chocolate chips (use carob chips if omitting refined sugar)
1/3 of a 100% dark cocoa bar, chopped into various size chunks
* I throw my bananas in the freezer when they get too spotty and wait until I have enough to make bread or muffins. Just thaw them at room temp before making the bread.
3 small or 2 large cucumbers
Juice of 1/2 a lemon
1 tsp extra virgin olive oil
2 garlic cloves minced
16 oz or 2 cups plain greek yogurt
1 head of organic butter lettuce
2 roma tomatoes or 1 large heirloom tomato
1 English cucumber
3 scallions or 1/2 red onion
2 oz Bulgarian Sheep's Milk Cheese (alternative: Feta)
2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
sea salt and cracked pepper
1) Break lettuce apart into individual leaves and remove ends. Rinse lettuce and spin in lettuce spinner or allow to dry thoroughly. Tear into bite size pieces.
2) Slice 2 roma tomatoes or 1 large heirloom tomato into 1/2 moon slices.
3) Peel cucumber and chop off ends. Cut in half length-wise and then slice into 1/2 moon pieces.
4) Chop scallions into 1/4 inch pieces. (Option: substitute 1/2 a red onion, thinly sliced)
5) Crumble 2 oz of Bulgarian Sheep's Milk Cheese over the salad ingredients.
6) Dress with olive oil and apple cider vinegar. Sea salt and fresh cracked pepper to taste.
This is the perfect recipe for putting leftover potatoes to use! If you are anything like us, you roast up potatoes as part of your weekly meal rotation. Typically, we just reuse them as a side, throw them in an omelette, or add to a salad to beef it up. After enjoying some yummy egg bakes at Serious Biscuit over Easter weekend, we felt inspired to re-create this cast iron dish. This dish is sure to please for breakfast or dinner and easy to dress up with whatever you have on hand.
1/2 cup left over roasted and seasoned potatoes (mix of sweet and russet potatoes)
1 tsp ghee (or other oil)
sea salt and pepper
dash of red chili flakes
Toppings pictured above: 1/4 avocado, 1 tbsp mama's lil peppers, 1 tbsp Trader Joe's© Cowboy Caviar (corn and black bean salsa), 1 tbsp Forager Project® (or alternative non-dairy) yogurt mixed with 1 tsp Sriracha
1) In a small cast iron skillet (6 inch pictured here), melt ghee over medium heat and add potatoes. Sauté for 2-3 minutes until potatoes start to caramelize.
2) Crack eggs over the potatoes and season with salt, pepper, and chili flakes. Remove from stove top and place in oven under the broiler. Turn broiler to high and cook for an additional 4-5 minutes. Egg whites should be cooked and yolk partially cooked.
3) Remove from oven and dress that skillet up. Serve immediately.
Note: You can totally adapt this recipe to use butternut squash instead of potatoes. You can also use a large cast iron skillet and make this for a crowd. We did today and it was the perfect brunch for four.