Flower Power Eggs and Almond Flour Biscuits


I wanted to cook my family something special on Sunday morning, since I had cooked our usual Sunday breakfast, bacon and eggs, on Saturday. Earth Fare had organic bell peppers last week, so I bought some to make colorful Flower Power Eggs. We had leftover bacon, but I thought I needed something else to serve with it. Since I’m finished with my Whole30, I decided to make the Almond Flour Biscuits from Elana’s Pantry.


Biscuits – from Elana’s Pantry
2 ½ cups blanched almond flour, plus about 1 cup for dusting the dough (thanks Karen!)
½ teaspoon celtic sea salt
½ teaspoon baking soda
¼ cup earth balance natural buttery spread (soy free)
2 eggs
1 tablespoon agave nectar

In a medium bowl, combine almond flour, salt and baking soda

In a large bowl or stand mixer, blend together butter y spread, eggs and agave.

Beat until well-combined.

Stir the dry ingredients into the wet

until a nice dough forms.

Roll out dough between 2 pieces of parchment paper to 1 ½ inches thick
Dust dough with extra almond flour if it is sticky and/or misbehaving

Cut the dough into biscuits using a mason jar with a 3-inch wide mouth (or use a biscuit cutter…)

Using a spatula, transfer biscuits

to a parchment lined baking sheet. (I used the top parchment paper from rolling out the dough)

Bake at 350° for 15 minutes, until biscuits are browned on the bottom edges

Serve with gravy, jelly or whatever else your heart desires. My family especially like them with jelly.
Makes about 10 biscuits

Flower Power Eggs from Donna at Apron Strings
4 eggs
2 bell peppers, preferably different colors
Cooking oil or fat of choice (I used olive oil)
Salt and pepper to taste

Heat a large skillet over med-low heat and add oil/fat of choice. Slice the middle of each pepper into 1/2″ rings.

Klutzy egg breaker trick – crack the eggs into little bowls first.

Place the pepper rings in the skillet.

Add eggs to the inside of the peppers. I eventually caught on that I should hold down the pepper ring while I poured in the egg.

Cover the pan (I used that other piece of parchment paper) and fry until eggs are just cooked through. I had the smallest but deepest pepper ring, so I had to make mine over-easy to get the egg to finish cooking.

Tom’s plate is only half smiling because he didn’t like the pepper. Jewel didn’t like it either, but they both still ate their eggs. Dora said the egg tasted too much like a pepper and wouldn’t eat it. She only ate about half her biscuit and piece of bacon, so the rest of us descended like vultures on the remains of her meal. This morning Jewel and I had open-faced egg McBiscuits that were great, but I forgot to take pics.

Sweet Potato Puffs


I have begun to eat sweet potatoes for breakfast about as often as I eat them with dinner. I could live pretty happily on sweet potatoes, eggs, bacon and almond butter. Tom and Jewel are also big sweet potato fans. I am learning to buy an excessive number of sweet potatoes because they always are in demand here. It’s gotten to the point where I feel like Alice from The Brady Bunch when I go grocery shopping. I’m usually buying at least 4 kinds of meat, and the guys at the meat counter know my usual order. I was glad that one of Dora’s friends went shopping with us one day, because the more kids they think I have the more normal my shopping habits would seem. So anyway, I don’t remember how I came across the recipe for sweet potato puffs, but I made them earlier this month and Tom and Jewel gave them good reviews. That morning I told Tom that breakfast was in the warming oven as I was taking Jewel to school and he was just coming in from his run. That evening I asked him how he liked the sweet potato puffs. He replied, “I loved them! I would have eaten them all but I thought you might get mad!” So I made another batch today when I had time to take pictures.

Sweet Potato Puffs
2 very soft baked sweet potatoes
4 eggs
1/4C minced pecans
Coconut oil for frying
(makes 4 servings)

Heat oil in a large skillet over med-low heat. Peel and mash sweet potatoes.

Add eggs and lightly beat.

Add pecans.

And mix well.

Add by large spoonfuls to skillet and fry like pancakes. These will be softer than pancakes and can be difficult to flip.

I served these with sausage for extra protein. They taste great plain, but Tom and Jewel say they are even better topped with maple syrup! Also the author of this recipe mentioned that you could make these without the pecans for a smooth texture. I really felt that the pecans added an important flavor to the dish, so I wouldn’t recommend omitting them. So there you go – another hot breakfast that you have ready before 7:00!

Kale for Breakfast

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This morning I woke up feeling pretty rough. The antibiotics are doing a great job kicking some staph aureus butt, but they’re kicking my tail in the process as well. In my pre-Paleo life I would have made myself a bowl of oatmeal with peanut butter and whey protein powder. I have to admit that I still miss this breakfast, as much as I like eggs. I thought the rest of the family had eaten, since I had covered my head with a pillow at 5 and managed to sleep until 7:15. Even a frittata sounded like too much work, so I rummaged through the fridge and came up with this:

Kale and Egg Breakfast
(serves one)

1 small bunch kale, stems removed, coarsely chopped
2 cloves garlic, minced
1 T bacon fat or olive oil
(or if you have leftover kale, about a cup of cooked kale)
2 eggs
1/2 small tomato, diced
1/4 avocado, diced
Salt and pepper to taste

If you need to cook the kale, heat the fat/oil in a skillet over medium-low heat. Sauté the garlic for 1-2 min until golden. Add the kale, one handful at a time, and sauté until all the kale is coated with fat/oil. Cover and steam until tender, about 10 min.

Preheat the oven to 350. I used the toaster oven for this. If you have leftover kale, place it in a small casserole dish. If you are cooking the kale in the morning, you can leave the kale in the skillet for the following steps and cook everything on the stovetop in the skillet with the lid on (in which case, sorry, turn the oven off). Add the diced tomato. Make 2 wells in the kale and crack the eggs into the wells. Cover and bake (cook) for 10 min.

Transfer to a plate and top with diced avocado, add salt and pepper to taste. This would also taste fantastic with crumbled bacon on top. If I weren’t doing Whole30 I would have also added shredded cheese.

At first I thought this tasted just okay, probably because there was no bacon in it. Then I realized that if I mashed up the eggs and avocado and mixed that all up so it coated the kale, that it was very delicious!

I know it doesn’t look as appetizing like this, but just trust me on this one!

While this was baking Tom came in and asked what I was making, and I learned that he and Dora hadn’t eaten yet. So much for that Mommy of the Year award. Tom called up to Dora and asked if she wanted him to fix her a scrambled egg. Dora replied, “you know how to make that?” Tom gets no credit. Dora is usually the one who fixes scrambled eggs on Sunday morning if I’m not feeling well, while Tom fries the bacon. Tom actually fixed a fantastic dinner last night, but I haven’t been able to convince him to write a guest blog. Maybe some reader requests would help?

Skillet Sweet Potatoes and Sausage


I made a deal with Tom last night. If he would take the kids to the school at 5:30 a.m. to catch the bus for the math meet, I would cook him a hot breakfast. He said that he had planned to take the kids anyway, and I had planned to cook a hot breakfast anyway, so it all worked out. I woke up at 6:45 in a perfectly Primal way with the sunlight streaming into our bedroom window. I’ve had my eye on this recipe for a skillet breakfast for a couple weeks now. I actually meant to make it last week, but I screwed up and baked all the sweet potatoes. Duh! I modified the recipe slightly to make it lower in calories since I’m not currently exercising and Tom is trying to drop a few more pounds.
Skillet Sweet Potato and Sausage Breakfast
Makes 4 servings for middle-aged people trying to watch their weight

1/2 tablespoon oil or fat (coconut, olive, lard, etc)
12 oz breakfast sausage
2 sweet potatoes, peeled and diced
Salt, pepper, chili powder or other seasonings to taste
4 eggs
Fresh grated cheddar cheese
Handful of fresh chopped parsley
Hot sauce

Cook breakfast sausage over medium heat until browned.

With a slotted spoon or spatula, transfer to a plate lined with a paper towel. Leave some grease in the pan for cooking the sweet potato. Place another paper towel on top of the sausage and set aside.

Add diced sweet potato to the pan.

I seasoned the potatoes with salt, freshly ground pepper and chili powder. I think curry powder would taste good, too, but I didn’t think about it at the time. Stir frequently so the potatoes don’t stick to the bottom of the pan.

I steamed the potatoes to get them to cook through. I steamed them twice for 3 min at a time. This also allowed the potatoes to brown and slightly carmelize.

Add the sausage back to the pan and make 4 wells for the eggs with a spoon. Crack the eggs into the wells. Cover and cook until whites look solid, 3-5 min. I added the shredded cheese to 2 of the servings for Tom.

I topped mine with fresh chopped parsley. I also sprinkled mine with tabasco sauce. Isn’t the tabasco bottle so cute and mini? Tom said that the recipe had sounded good to him but not great. Once he started eating it he was raving about it. There’s something about the flavor of the tender sweet potatoes offset by the slightly spicy sausage that is more than the sum of its parts. Just like the movie Logan’s Run: the acting isn’t great (with the major exception of Jenny Agutter), the special effects are marginal and even the directing is barely adequate. But there is something compelling about the movie. I think that Jenny Agutter draws the viewer in, and as she is Logan’s guide she also serves as the viewer’s guide to this 70’s vision of the future. The same goes for this breakfast. All of the ingredients are quite ordinary, but the combination works together better than you would think. I have always liked skillet breakfasts with white potatoes, but this is even better. Next time I might throw in some baby spinach as well. This is a great way to start your day right with a serving of vegetables!

Avocado Circus Eggs


When I was a child my favorite breakfast was “Circus Eggs”. I have no idea where we came up with that name for Egg in the Basket but I still am rather fond of it. I loved dipping the buttery fried toast into the soft yolk. Eggs in Avocado Slices is a sophisticated adult take on the recipe, which is why I knew Jewel would like it.

Preheat a pan over medium-low heat with a little olive or coconut oil in it. Lop both sides of the avocado off like this. Leave as much intact as you can. I don’t know how to describe what I mean so just look at the picture.

Now slice what’s left of the avocado in half so it looks like this picture.

Enlarge the holes where the pits were. I used a medicine cup, but a shot glass might work as well. Save the leftover avocado pieces to put on your salad at lunch or go all-out and make some homemade guacamole!

I’m pretty spastic when it comes to cracking eggs, so I cracked them into little bowls first. This step is optional but recommended for the coordination-impaired.

Place avocado slices in pan.

Gently pour the eggs into the holes in the avocado slices. As you can see, my eggs were too large. Medium eggs would be about the right size. If you’re lucky enough to find pasture-raised eggs, choose a couple of the smaller ones for this recipe.

Cover the frying pan with a lid so that the yolks will cook before the bottom gets burned. This only takes a few minutes.

This is what mine looked like when they were done. Yeah, I’m not ready to host a cooking show quite yet.

Jewel and I thought these were delicious. I’m not sure I’ve ever had cooked avocado before, but cooking it brought out the creaminess of the avocado, and eggs and avocado are a natural match. I served this with thick-sliced bacon, so I was able to dip the bacon in the yolk. Yum!

Dessert for Breakfast

The one good thing that has come out of my not being able to exercise anymore is that I have more time to fix breakfast in the morning. It’s a mixed blessing for Tom & Jewel because it creates more dishes for them, but they have both enjoyed trying new recipes. Banana Chocolate Chip Scramble was a huge hit with Jewel. I followed the recipe verbatim, using the smaller amount of chocolate chips & using 1T of coconut oil to make 2 servings.

Banana Chocolate Chip Scramble from Fast Paleo

Ingredients (serves 1):
1 medium ripe banana
1 egg
2 TBS almond flour
splash vanilla extract
1-2 TBS allergy free dark chocolate chips (Enjoy Life brand)
coconut oil for skillet
optional ingredients like berries, nuts, etc.

First, start drinking coffee. Jewel will be the first to tell you about my much higher success rate at cooking breakfast when adequately caffeinated.

Heat coconut oil in a skillet over medium heat. I can do things like turn on the right burner (or any burner) on the stove when I’ve had some coffee first.

Mash the bananas with a fork. This tastes best when the bananas are fairly ripe.

Add eggs and whip together.

Stir in almond flour.

Add chocolate chips and optional mix-ins. I added walnuts.

Pour batter into hot frying pan and leave alone for about 2 minutes, or until the bottom starts to brown.

Continue to scramble, allowing the bottom to brown each time.

Jewel thought this looked and tasted like mashed up banana muffins. This is one of my favorite new breakfasts, and it is quite filling to boot.

Yesterday I made Carrot Cake Pancakes. I didn’t have time to photo document since I was pressed for time. These really taste like carrot cake and are very nutritious.

I served them with sausages. The pancakes are better with maple syrup, but they actually taste good plain as well.