Simple Vegetable Frittata

2 Comments

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I love slow Saturday mornings.

During the week the minute my feet hit the ground I’m typically in constant movement doing the this’s and that’s in life that need to get done.

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I like to move a little slower on the weekend mornings.

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Savor them.

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Brandon and his friends were over for a visit and a dip in the hot tub last night.

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Tony is in Deer Valley for his annual “guys ski trip” getting some rest and relaxation.

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After the kids left, I didn’t get to bed until midnight. That may be a late night record for me for the last year. ha

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So needless to say, I didn’t have any problem getting a few extra winks this morning.

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But because I slept in 3 hours past my normal rising time, I woke up hungry and ready for something other than my usual vegetable, coconut kefir, and fruit smoothie.

Still lots of morning vegetables, but this time in the form of a frittata.

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And of course no Saturday morning is complete without bacon.

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All done un-rushed and leisurely like, just as all weekend mornings should be.

And plenty of leftovers for an easy lunch to be eaten while reading a good book this afternoon.

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Vegetable Frittata

*Serves 2

Preheat oven to 375 degrees

4 Large Eggs

1/4 Cup of Baby Spinach, chopped

1 Tablespoon of Red Onion, diced

1 Tablespoon of Cilantro, chopped

1 Tablespoon of Green Onion, chopped

2 Tablespoons of Red & Yellow Bell Pepper, diced

1 teaspoon of Jalapeno, diced

1 teaspoon of Fresh Thyme Leaves

5 Sugar Plum Tomatoes, quartered

1 Clove of Garlic, diced

1/4 Cup of Diaya Cheese

Pink Himalayan Salt

Ground Pepper

Olive Oil

Bacon Fat

Heat about 2 Tablespoons of Olive Oil in a small oven safe skillet on medium heat. Add the red onion, bell pepper, jalapeno, thyme leaves, and garlic and saute until aldente, about 4-5 minutes. Add the chopped spinach and saute just until the spinach wilts. Remove from pan into a small dish.

Add about 1 Tablespoon of bacon fat to the pan. Melt and swirl around all the way up to the edges. Crack the eggs into a medium bowl and add the cilantro, green onion, and tomatoes. Whip the ingredients with a fork and pour into the heated pan coated with bacon fat. Sprinkle the Diaya cheese over the top and with a spatula, slowly stir the cheese into the egg mixture, scraping the bottom of the pan. Once the cheese is dispersed, allow the egg mixture to cook on medium for 3 minutes until it begins to set on the bottom and just barely around the edges.

Place the frittata in the oven and allow to cook for 8 more minutes. Just until set. Don’t over cook it!

Serve with bacon and fruit.

Simple Homemade Coconut Milk Yogurt

7 Comments

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It’s January 13th and I’m already done with winter. That’s a new record for me. The loathing of gray skies doesn’t usually start until around the end of February. I do love snow, of which we’ve had very little. Without it, winter is gloomy and gray and rather unpleasant.

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Yesterday the dogs and I took one look at the weather and stayed inside in our pajamas and hung curtains. Hanging two sets of curtain rods and curtains with tennis elbow took some time. Have you ever had tennis elbow? Well let me tell you, I have a very high pain tolerance, but this? The pain that a simple little tendon and elbow can cause is shockingI have no idea where it came from or why. It showed up like an unwelcome visitor and doesn’t want to leave.

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Once the rods and curtains were finally hung, we (I) rearranged a few things, cleaned up the big mess the dogs (I) made and whipped up a batch of coconut milk yogurt. I need something to eat for breakfast or to snack on that doesn’t involve a meat or vegetable. I’m off eggs, all grains, legumes, nuts, white potatoes, and refined sugar for a while. When you already can’t eat gluten and dairy, that doesn’t leave you with many quick choices outside of fruit, vegetables, and meat. You have to get creative and plan ahead.

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 So after sleeping in this morning after the long and painful elbow day yesterday, I had to get “creative”.

Mango, blueberries, banana, kiwi, pumpkin seeds, chia seeds, pomagranate, seeds, unsweetened coconut flakes.

Mango, blueberries, banana, kiwi, pumpkin seeds, chia seeds, pomegranate, seeds, unsweetened coconut flakes.

There weren’t meat and vegetable dinner leftovers for me to eat and I just could not stomach yet another vegetable smoothie. Yesterday’s breakfast was leftover home made chicken soup that I also had for lunch. Dinner last night was a challenge and ended up being a half an avocado, an organic hot dog (cooked in the microwave!), a baked sweet potato, and a quarter of a banana. It won’t hurt my feelings if you have a look of displeasure or even disgust on your face after hearing that.

But then, I was very pleased to remember that I had a delicious batch of creamy yogurt and a plethora of gorgeous fruits waiting for me. A lovely morning surprise on a gray sky day.

Who cares about winter? I’ll just have Spring for breakfast.

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Homemade Coconut Milk Yogurt

3 Cans of Full Fat Organic Coconut Milk BPA Free

3 Tablespoons of Pure Maple Syrup (or 2-3 TBS of Organic Raw Honey)

2 High Quality ProBiotic Capsules (Opened and powder shaken into milk)

1 to 1 1/2 Tablespoons of Unflavored Gelatin 

Poor the coconut milk into a large bowl and whisk to remove any clumps. Add the maple syrup and whisk well until completely combined. Add the probiotic powder and whisk well until completely combined. Next, scoop out about 1 cup of the coconut milk mixture into a large glass measuring cup. Sprinkle 1/2 Tablespoon of the gelatin at a time, whisking quickly so that it doesn’t clump. Continue until you’ve added all the gelatin. As you pour the gelatin mixture back into the coconut mixture, whisk briskly to combine. Make sure it is combined very well and is not all resting on the bottom of the bowl.

Poor into yogurt containers, turn the yogurt maker on, and allow to rest and warm for 12 hours. Halfway through the process. Pick up each jar and swirl to combine the clear liquid that settles at the bottom. Replace and cover for the remaining time. Refrigerate over night before eating. 

*I have also added a Tablespoon of Pure Vanilla Extract and the contents of 2 Vanilla Beans during the whisking process for vanilla yogurt. Very good!

Buckwheat Pancakes with Sweet Cherry & Blueberry Sauce

7 Comments

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Good morning. I hope you’re having a lovely, relaxing, peaceful, Sunday.

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I also hope you reserve Sunday as your breakfast, fun-day.

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There should be one day a week where you throw caution to the wind and allow yourself an amazing, indulgent, breakfast.

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Let your vegetable smoothies, scrambled eggs, and oatmeal get you through your week.

Sundays are special.

Sundays are for comfort and peace and for starting the morning off with something beautiful.

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Buckwheat Pancakes with Sweet Cherry & Blueberry Sauce

*Gluten free, dairy free, grain free (buckwheat is a seed)

*Makes 12 medium to large pancakes

2 Organic Eggs, Separated

2 1/2 Cups of Organic Unsweetened Almond Milk (or milk of choice)

1 teaspoon of Pure Vanilla Extract

1 Cup of Organic Buckwheat Flour

1/2 Cup of Organic Coconut Flour

1/2 Cup of Tapioca Starch (or Arrowroot)

1 teaspoon of Baking Powder

1 teaspoon of Baking Soda

1 teaspoon of Organic Coconut Crystals

1/4 teaspoon of Sea Salt

Separate the eggs and beat egg whites to stiff peak. Set aside. Measure the buckwheat, coconut flour, tapioca starch, sugar, salt, baking powder, and baking soda into a medium sized bowl and whisk. Add the milk, egg yolks, and vanilla. Whisk to combine. Carefully fold in egg whites.

Heat a griddle on medium and oil. I used bacon fat but you can use avocado oil or coconut oil also. Spoon batter onto hot griddle and cook for 4 minutes or until bubbly on top. Flip and cook for about 3 minutes.

Top with dairy free butter, pure maple syrup, and Sweet Cherry & Blueberry Sauce.

Sweet Cherry & Blueberry Sauce

*Serves 2-3 

*The amount of fruit and thickener used will vary depending on the amount of people you’re serving

1 Cup of Frozen Organic Sweet Cherries

1/2 Cup of Frozen Organic Blueberries

1 Tablespoon of Coconut Sugar

2 Tablespoons of Water

About 1 1/2 Tablespoons of Arrowroot Dissolved in 1 1/2 Tablespoons of Cool Water

Heat the fruit, coconut sugar, and 2 Tablespoons of water in a small saucepan over medium low heat. Bring to a simmer and simmer for 6-8 minutes, stirring occasionally. Slowly drizzle the Arrowroot mixture into the fruit stirring. It will thicken upon cooking. You want it of drizzling consistency. If it becomes too thick, just add a teaspoon or so of water to loosen it.

Vegetable Hash with Eggs

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Good morning!

What did you have for breakfast this morning? Anything exciting, or are your week day breakfasts always the same?

Or maybe you do the big no-no and skip breakfast altogether?

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I’m getting burned out on breakfast. I try to switch it up like I did today, but otherwise, I have a few things I rotate.

Saute diced sweet potato and onion, sliced mushrooms, and chopped kale in olive oil.

Saute diced sweet potato and onion, sliced mushrooms, and chopped kale in olive oil. Of course, you can add any vegetable or potato you like.

Vegetable & fruit smoothies, buckwheat & coconut flour pancakes with bacon, leftover dinner, scrambled eggs with maybe a piece of fruit or sausage, and hot buckwheat cereal with walnuts, cinnamon and chopped apple. Sometimes muffins or a sweet bread but I rarely make those. I miss the days of just peanut butter toast and tea. Simple and satisfying. I’ve been on a trial run of no grains, which has not been fun. And peanut butter is a major inflammatory so I try not to eat it very often.

Season with dried thyme and add a couple of handfuls of fresh spinach.

Season with dried thyme and add a couple of handfuls of fresh spinach.

I need to come up with some other options because lately I’ve been walking into the kitchen completely bored with even the thought of breakfast, or any meal for that matter.

Once the spinach is wilted, season with salt, pepper, and a grated clove of garlic.

Once the spinach is wilted, season with salt, pepper, and a grated clove of garlic.

So if you have some fantastic and fresh dairy free and gluten free ideas for me, I would love to hear them!

Scoot everything to the side, drizzle the open space with olive oil and add a couple of eggs.

Scoot everything to the side, drizzle the open space with olive oil and add a couple of eggs.

If you’re a blogger, leave me the link, if you’re not a blogger, leave me your recipe in the comment section.

Swirl them around a bit.

Swirl them around a bit.

When they start to cook, slowly add in the vegetable hash.

When they start to cook, slowly add in the vegetable hash.

When I try your recipes, I’ll feature you and your recipe on the blog. That way, we can share with everyone.

Toss until the egg is cooked.

Toss until the egg is cooked.

Well, off I go to start my Monday. Cleaning and laundry are on the agenda today.

And hopefully a good bread or two. We’ll see!

Season with salt, pepper, and a bit of fresh or dried parsley.

Season with salt, pepper, and a bit of fresh or dried parsley.

Have a great week and remember to share your favorite breakfast recipes!

Buckwheat & Coconut Flour Pancakes

6 Comments

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I’ve been doing a lot of reading on this whole Paleo thing. The concept behind Paleo in a nutshell, is eating only things that our early ancestors ate. Basically, if a caveman couldn’t hunt it or find it, you can’t eat it.

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I very quickly came to the realization that the majority of Paleo recipes “out there” are not technically Paleo at all. Coconut sugar? Coconut milk? Coconut flour? Maple syrup? Blanched almond flour? Sweeteners made with plants like xylitol and stevia?

Paleo? I think not.

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A truly Paleo diet of course would only consist of local wild animals, insects, berries, tree fruits, maybe some seeds, and root vegetables and I suppose maybe bird eggs when they could find them. Possibly honey. So modern Paleo is really nothing like a true Paleo diet.

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Now don’t get me wrong, I’m not complaining about that fact. As a foodie, living on just the basics above would be very difficult and extremely boring and there’s no way I’m introducing insects into my diet. I think figuring out what irritates your body and finding a healthy balance is the key. Balance doesn’t mean I’m promoting eating things you’re sensitive to or allergic to of course, but if you’re just tweaking your diet to see how it goes, then I recommend a happy, non-obsessive, balance. If you don’t strive for balance, you’ll find yourself standing in front of the fridge and cupboards freaked out and overwhelmed because you feel like there’s nothing you can eat.

Balance is the key.

On top of my usual abstinence from gluten and dairy, grain has not touched my lips in 23 days and neither has refined sugar. Some may think that’s obsessive, however, I take this very seriously as Lyme Disease and its ugly side effects are nothing to mess around with.

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I will give you a good example of what I mean by balance. When we are eating at home we eat all organic meats, eggs, vegetables, fruits, any condiments we can find that are organic, and my husband drinks organic cow’s milk, and we drink filtered water. Not everything in our cupboard or fridge is organic, but that’s what we strive for whenever possible. When we go out to eat (a rarer and rarer occasion), I don’t even think about the organic aspect. I still have to keep allergies in mind but other than that we find that balance and enjoy ourselves. The other day we went to a movie. Typically if we go to a move my husband and I will share a large popcorn “buttered”, salted, and a soda.  But, because I’m trying to get rid of refined sugar, I settled on a water bottle but still shared the popcorn that I’m sure is totally GMO and god only knows what they butter it with. And I don’t want to know. That in my mind, is balance. Mental balance. Because life is much TOO short not to have movie theater popcorn every now and then or enjoy a delicious steak at a wonderful restaurant even though the chances of it being organic are close to zero.

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 I have noticed a dramatic difference in my hands and ankles and overall body/joint pain and swelling since kicking grains and refined sugars out of my diet. My knuckles are almost back to normal, partly due in fact to the prescription anti inflammatory I’m sure, but even that hasn’t been able to quench the fire completely. Once I stopped the gluten free grains and refined sugar, I noticed a marked difference. I could tell my body was working with the anti inflammatory, rather than against it. I’ve never been one to eat a ton of sugar anyway, so I’m going to attribute the vast improvement in my body to the lack of gluten free grains and an increase in raw vegetables and other anti inflammatory items such as turmeric, cinnamon, raw honey, and ginger . Going gluten and dairy free isn’t always the heal all unfortunately. Another bonus: I’ve lost 9 pounds in the short time I’ve been off all grains. Obviously, I was inflamed and swollen and puffy, even more than I could see.

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I think there’s a common human trait involved in changing your diet. Even if there are several things on your “Do Not Eat”  list that you don’t eat often anyway, there is, after about a week or ten days, an intense desire to eat them. The stubborn gene that you inherited from one of your crazy relatives comes out in full swing. Luckily, I love to cook and bake and on a good week have the time to be prepared for such instances. I’m also fearful of what I will feel like if I add those things back into my diet. If you don’t like to cook or you are strapped for time, or your willpower is lacking, you’re going to have to get creative. Or somehow find the time to focus on your diet and your health. You’re worth it you know. So many of us, the majority probably, have forgotten how good we’re supposed to feel.

Don’t live like that.

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The sugar thing is easy to get around if you’re willing to do a little research. I have been using coconut crystals, maple syrup, and honey when I make something sweet. I’m fine with that. Some people will argue about the honey and maple syrup. If you are being more strict, then look into xylitol and stevia. I haven’t tried either one just yet but will eventually try baking with both.  If you’re really serious about completely eliminating all sugar from your diet, I would recommend “I Quit Sugar 108 Sugar Free Recipes” by Sarah Wilson. It’s a beautiful cookbook and she will walk you through the entire 8 week detox path and then supply you with wonderful recipes to try. I’ll admit her detox plan was a little overwhelming for me. It’s extreme. But some people love and need extreme. If that’s you, you’ll enjoy it.

 I tried a recipe for pancakes last week I found on Pinterest with just coconut flour and they were awful. Gooey in the middle, heavy like a brick, and way too much coconut texture. They had to all be tossed in the garbage; an expensive experiment.

These Buckwheat & Coconut Flour pancakes are delicious and were the perfect meal to curb that “grain” craving. Fluffy and hearty with the perfect balance of sweet and savory, and not too much coconut going on. I’ve made buckwheat pancakes in the past so am familiar with the texture and how it works. This experiment turned out fantastic and even Tony who is a pancake and all things sugar expert, loved them.

 They are gluten free, dairy free, grain free, and refined sugar free. They can also be made with any type of milk, making them nut free.

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Buckwheat & Coconut Flour Pancakes

*Makes 12 medium to large pancakes

2 Organic Eggs, Separated

2 1/2 Cups of Organic Unsweetened Almond Milk (or milk of choice)

1 teaspoon of Pure Vanilla Extract

1 Cup of Organic Buckwheat Flour

1/2 Cup of Organic Coconut Flour

1/2 Cup of Tapioca Starch

1 teaspoon of Baking Powder

1 teaspoon of Baking Soda

1 teaspoon of Organic Coconut Crystals

1/4 teaspoon of Iodized Sea Salt

Separate the eggs and beat egg whites to stiff peak. Set aside. Sift the buckwheat, coconut flour, tapioca starch, sugar, salt, baking powder, and baking soda into a medium sized bowl. Add the milk, egg yolks, and vanilla. Whisk to combine. Carefully fold in egg whites.

Heat a griddle on medium and oil. I used bacon fat but you can use avocado oil or coconut oil also. Spoon batter onto hot griddle and cook for 4 minutes or until bubbly on top. Flip and cook for about 3 minutes.

Organic Breakfast Salad

8 Comments

Good Morning!

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We are up to our ear lobes in boxes around the house and looking forward to the moving company’s arrival next week. We’re leaving a month before our house sale closes and praying that everything goes smoothly. 

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I’ve been trying to adhere to an anti-inflammatory diet at least 5 days a week. Breakfast is a tough one. I’m lowering my intake of eggs, grains, and heavy animal protein as much as possible.  Easter threw me for a loop with turkey, stuffing with bacon, mashed potatoes, giblet gravy, and berry crisp with coconut ice cream (all of my favorites!). Then of course, we had to have leftovers last night for dinner because it was just so delicious on Easter. Lots of salt, sugar, and other foods that inflame.

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So this morning I’m back to healthier eating. Since the whole Lyme Disease thing started in October I’ve been having increasing issues with major joint pain and arthritis. The doctor prescribed the anti inflammatories Diclofenac and Celebrex for me to try. Although I hate taking any type of medication and prefer to go with natural remedies, the pain from this arthritis and the swelling of joints doesn’t always make that possible. I prefer the Diclofenac. The Celebrex made me feel weird and didn’t work at all for the pain. I try to only take the Diclofenac for 3-4 days and then go off for a week or as long as I can stand it because it can be very hard on your stomach. But the key is to not allow the arthritis pain to get too bad because then it takes more medication to get it under control.

Along with trying to stay away from foods that cause inflammation and lessening my intake of animal protein, I’m also doing other natural remedies that are known to be helpful for arthritis. In the mornings I drink Organic Lemon Verbena Tea with medicinal honey to boost my immune system and fight bad bacteria. I made a fresh batch of turkey bone broth yesterday, and I also take high quality supplements daily. A multi vitamin/mineral, 8,000 IU’s of Vitamin D3, a probiotic, and a supplement for adrenal support.

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 I try my hardest to drink 90 ounces of filtered water every day, and every night I take two Tablespoons of Organic Tart Cherry Juice Concentrate before bed. Tart cherries also have the added benefit of natural melatonin which aids in sleep. And it tastes delicious, which is a nice change from most supplements.

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That’s what’s going on in my neck of the woods. More packing to be done today. Hope you all have a wonderful day and if you have any arthritis remedies that work well for you, please share!

Organic Breakfast Salad

Organic Spinach

Organic Apple

Organic Strawberries

Organic Blueberries

Small Portion of Organic Turkey Breast

Organic Walnuts

Organic Fresh Squeezed Lemon Juice

Organic Extra Virgin Olive Oil

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41 Fabulous Gluten Free & Dairy Free Breakfast Ideas For The Holidays

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Have you decided what you’ll be making for breakfast on Christmas morning?

Just in case you haven’t, I thought it would be nice to gather all of my breakfast recipes into one place. There’s bound to be something here that will light up your taste buds and be perfect for your Christmas morning. Just click on the links!

Mixed Berry Crepes with Clementine Goat Cheese

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Salmon & Spinach Scramble

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Pumpkin Spice Smoothie

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Berry Scones & Bacon

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Cherry Braids with Almond Frosting

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Power Packed Breakfast Granola

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Fried Eggs Over Potatoes & A Side Of Berries

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Frosted Banana Love Bites

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Veggie & Cheese Omelette

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Berry Clementine Snack Cake

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What’s In The Fridge Smoothie

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Blueberry & Walnut Banana Bread

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Peanut Butter Swirl Banana Muffins with Chocolate Chunks

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Lemon Coconut Pots De Creme

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Easy Granola Bars

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Blueberry Cornbread

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Going Green Smoothie

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Anything Goes Granola

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Cinnamon Streusel Coffee Cake

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Because Sometimes, You Just Need To Start Your Day Off With Chocolate

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Banana Plum Tart

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Blogger’s Breakfast

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Apple Cinnamon Pull Apart Bread

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Baked Pumpkin Oatmeal with Pumpkin Spiced Almond Milk

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Pumpkin Pancakes with Apple Maple Compote

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Immune Boosting Smoothie

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Savory Potato Pancakes with Fried Egg and Bacon

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Breakfast Parfait

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Blueberry Raspberry Corn Muffins

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Start Your Day Off On The Right Foot

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Banana Apple Muffins

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Pineapple Pick Me Up Smoothie

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Peanut Butter & Shaved Chocolate Pancakes

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Cinnamon Blueberry Belgian Waffles

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Apple Blueberry Crumbcake

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Crumb Cake

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Scandinavian Kringler

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Pumpkin Coffee Cake

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Blueberry Yogurt Muffins

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