Coconut Flour Breakfast Bake


As much as I try to buy just as much food as our family needs, there are some areas where I tend to overestimate. For example, I tend to think my family will eat more bananas than they actually do. Bananas have such a short window for ideal eating, so that doesn’t help me out. I try to buy bananas that will be perfect over the weekend. Last week I ended up with two overripe bananas that I would have baked into a banana bread before going Paleo. Since I’m doing Whole30 banana chocolate chip scramble was out. I remembered seeing a recipe on Pinterest that contained a ripe banana, but I didn’t think it would be Whole30 legal. To my delight it was, if only due to a technicality of its name. I liked it so much last week that I intentionally bought extra bananas this week!

Coconut Flour Breakfast Bake
Ingredients(For 3 small servings):
4 Tablespoons coconut flour
5 eggs
2 ripe bananas, mashed
Pinch of salt
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
3T nut butter of choice
1 tsp unsweetened shredded coconut

Mash banana with a fork.

Add eggs and beat lightly.

Add coconut flour, salt, vanilla extract and lemon zest.

Pour into 3 lightly greased ramekins.

I think I cooked 2 ramekins for 3 minutes, but I’m not sure.

Top each ramekin with 1T nut butter and a sprinkling of coconut. Tom, Jewel and I really like these, but I’m not sure how to describe the taste. It is something like a very light banana bread. But of course it’s not a bread, a muffin or a cake; hence, I can eat it on Whole30. (shut up) It tastes mildly sweet with no added sweeteners. This is a great breakfast option when you are just tired of eggs, bacon and sausage.

Happy Monday!

That’s about how I felt about getting out of bed this morning! My back acted up all weekend, and it didn’t feel any better today. But enough complaining and on with another breakfast idea.

I saw this recipe on Mark’s Daily Apple and knew I had to try it. Dora had requested hard-boiled eggs anyway, so that part was done. I bought the bulk breakfast sausage that the whole family loves at Earth Fare. This is seriously good stuff – freshly ground pork seasoned perfectly, no added fat or preservatives. They don’t shrink down to half their size when you cook them, unlike most breakfast sausages. Anyway, you just form the sausage into thin, round patties and then wrap them around the boiled, peeled eggs.

I used my Dutch oven to pan fry the Scotch eggs in bacon grease until browned all around. Then I popped them in a 375* oven for 7 min.

Mine did not turn out as perfect as Mark’s, but they were delicious nonetheless.

Can’t BEAT This Breakfast!

I thought that I had finally reached the point that my hunger had subsided, but it came back this week with a vengeance. Dora had requested hard boiled eggs, so I decided to try the tempting Bacon, Egg, Avocado & Tomato Salad that Jewel pointed out to me. I didn’t think I could eat a whole avocado for breakfast, so I used half. I also used lime juice instead of lemon.

This held me over for 5 hours, which is unprecedented for me. Even with using only half the avocado, I could barely finish it. If I can find another good tomato again this winter, I will make it again soon. I also think this would be good as a lunch stuffed into Romaine leaves.

More Primal Changes
13. I am drinking less often, and not because it’s discouraged on the Primal diet. Most nights I just haven’t felt like it. I think that I feel less stressed since limiting screen time and giving up multi-tasking.

Since I am making sleep a priority I’ll sign out for now!