Carrot Cake Slow Cooker Oatmeal

Hallelujah! He is Risen! If you are looking for an easy breakfast for the family this Easter weekend, here’s a new idea. I absolutely love carrot cake, but now that I am gluten & egg free, it is harder to enjoy these days. I’m satisfying this seasonal craving during breakfast, getting a serving of vegetables in with a bowl of carrot cake oatmeal that is gluten, dairy, egg and refined-sugar free!

IMG_3161Ingredients:

  • 3 cups of coconut or almond milk (can also use water)
  • 1/2 cup water
  • 1 1/4 cups of steel cut oats (regular oats will not work!)
  • 1/2 cup of raisins
  • 1 cup shredded organic carrots (I used 4 medium carrots)
  • 1/2 cup shredded apples (or frozen pineapple as a variation)
  • 1/2 cup pecan or walnut halves
  • 1/2 cup maple syrup (or honey, coconut sugar or brown sugar)
  • 1 tbsp cinnamon
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1 tbsp coconut oil or butter
  • Optional: 1/4 cup shredded coconut

Preparation:

  1. To prepare the apples and carrots, peel and then use a food processor with shredding disc.
  2. Add all ingredients into a glass pyrex bowl that fits inside your slow cooker and stir well to combine.
  3. Place the glass bowl into the slow cooker and then add water into your slow cooker (around, not in the glass bowl) to fill up to a little over halfway around the bowl.
  4. Turn slow cooker on low for around 8 hours (I do this overnight).
  5. It will be ready to serve immediately. Enjoy!

If you have leftovers to reheat (this makes a lot!), I add a little bit of water before microwaving.

Happy Easter, friends! Hope you have a wonderful time with your family and I pray you are all staying healthy (and sane) during this pandemic.

 

Quick Hash

Who loves a great hash!? This is on my regular rotation of dinners because it is so quick and easy + super versatile. It’s a great way to work in veggies and I love that it is great leftover for breakfast.

The key to making this super QUICK is using the slicing disc with your food processor. It’s amazing!! I didn’t use the shredding or slicing attachment for years and I’m embarrassed at how much time I used to spend chopping things and shredding cheese.  This brings food prep time down to seconds.

Ingredients:

  • 5 large red or golden potatoes or 2 sweet potatoes
  • 1 bag of Brussels sprouts (I’ve also used broccoli florets, which of course don’t require slicing, and I’ve added carrots too before)
  • 1 package of sugar-free pasture-raised bacon
  • sea salt + pepper + onion powder + garlic powder to taste

Preparation:

  1. Put slices of bacon on parchment paper on a large baking tray (I use this one: GreenLife Ceramic Cookie Sheet)
  2. Place in cold oven and turn to 425 degrees.  I typically cook for 10-15 minutes until bacon is crispy. Baking time will vary depending on your oven preheating time and the thickness of the bacon – keep an eye on it!
  3. While bacon is cooking, prepare potatoes & veggies. Clean and cut small enough to fit into the feeding cylinder of food processor.
  4. Slice the potatoes and veggies using the slicing attachment of your food processor.
  5. When bacon is cooked, transfer to paper towel lined plate, leaving the bacon grease on the pan.
  6. Add the potatoes and veggies to the pan and toss in the oil, adding more avocado or coconut oil if needed to coat.
  7. Season the potatoes and veggies, ensuring you use plenty of the sea salt.
  8. Place in oven and cook 20-30 minutes until browned and brussels are caramelized, taking out once mid-way to toss.
  9.  When potatoes and veggies are ready, crumble the bacon on top and serve.

Potato-Crusted Quiche

IMG_8432

On #mealprepmondays, I try to always make breakfast for my daughter and I for the week so it makes mornings easier.  This quiche, made with hash browns instead of pie crust, makes for a healthier version that’s still super yummy and filling.

As with ALL my recipes, this takes very little time to prepare and is really easy to make.  There is a lot of room to create in this recipe- using different meats and veggies based on what you like best or what is on sale that week.  My go-to is bacon & spinach but I’m always trying something new.

Ingredients:

  • 3 tablespoons of butter (or coconut oil)
  • 2 cups organic frozen hash browns (I use half a package of the Alexia brand)
    • I’ve also used frozen sweet potato fries for this if you want to avoid white potatoes.
  • 6 large soy-free pastured eggs
  • 1/2 cup vegetables
    • I typically use what is leftover from dinner the night before- asparagus, bell pepper, frozen spinach have all worked great.
  • 1/2 cup cooked breakfast meat
    • I like to mix this up depending on what’s on sale/what I’m feeling. I rotate between bacon (look for organic + sugar-free), ham and breakfast sausage.
    • TIP: If cooking bacon, make less of a mess and use of an already heated oven by oven-baking it instead of frying.
  • 2 tablespoons coconut milk (or heavy whipping cream)
  • 1/2 cup grated raw cheddar cheese
  • Sea salt & pepper

Preparation:

  1. Pre-heat oven to 375 degrees.
  2. Put the butter in your quiche dish (I use this one, but a standard pie dish would work just fine too) and place in the oven to melt.  TIP: to make it easier to put in/take out of the oven, I put my dish on top of a cookie sheet.
  3. Put frozen hash browns in dish and spread around to evenly distribute and mix in butter.  Season with salt and pepper.
  4. Put dish with hash browns into the oven until slightly browned- typically around 20 minutes.
  5. Whisk the eggs with milk and salt & pepper. Add the veggies and meat and cheese and stir.
  6. When potatoes are brown and crispy, take out of the oven and add the egg mixture.
  7. Put dish back in the oven and cook until the eggs are puffed and set- around 20 minutes.

I’d love to hear your favorite combinations of meat & veggies to put in this!  Enjoy!

 

 

Zucchini Bread (Gluten/Grain, Dairy & Refined Sugar Free)

Sharing another #mealprepmonday recipe for breakfast!  This recipe makes two loaf pans, so I’ll keep them in the fridge to last the week. Even though this bread is free of grains or refined sugar, my toddler still loves it and I think you will too.

Ingredients:

  • 2 cups almond flour
  • 1 teaspoon baking soda
  • 1 tablespoon pumpkin pie spice (just cinnamon works too if that’s all you have)
  • 1/2 teaspoon salt
  • 1/2 cup melted coconut oil (or avocado oil)
  • 3/4 cup honey (or maple syrup)
  • 5 eggs
  • 3 cups shredded zucchini (not packed & no need to peel first) – this is typically 2 medium sized zucchini for me

Preparation:

  1. Preheat the oven to 350 degrees.
  2. Combine the dry ingredients in a large mixing bowl.
  3. Mix the eggs.
  4. Add the eggs, oil and honey to the bowl and mix with spoon until combined.
  5. Cut the ends off the zucchini and shred using either an electric vegetable shredder, food processor or manually with a large cheese grater.
  6. Add the zucchini and mix until combined.
  7. Pour equally divided between 2 greased loaf pans.
  8. Bake for 40-45 minutes until toothpick comes out clean.

Enjoy!

Do You Breakfast?

HoneymoonBreakfast is, by far, my favorite meal of the day.  If I didn’t have to rush out the door each morning for work, I’d take the time to prepare poached eggs, migas or cinnamon french toast with strawberries (paired with a coconut milk cappuccino or mimosa, of course!).  Getting to enjoy breakfast is one of my favorite parts of vacation and the weekends.

But reality is most of us just don’t have time for that. Most of you, I can imagine, skip breakfast altogether most mornings.  I’m sure you’ve heard it time and again, but breakfast really is the most important meal of the day.  It jump starts your metabolism, gives you energy, and prevents the hunger that puts you in a bad mood or causes you to overeat later in the day.  Plus, a healthy breakfast gives your body the best chance of absorbing those vitamins and minerals more easily at the start of the day, cutting down on your cravings later.

When my doctor told me last Fall that I needed to add 80 grams of protein into my diet each day, I knew that I would have to find a way to increase my intake at breakfast.  I thought I would share a few of my quick go-to favorites for those of you looking to mix up your routine:

Poached Eggs on Sprouted Wheat Toast with AvocadoPoached Eggs

If you have an egg poaching pan, this option is as fast and easy as boiling an egg.  While the eggs are cooking, I toast a piece of sprouted wheat bread (read why here), slather with organic butter or coconut oil and then top with sliced avocado.  It takes me about 7 minutes total to throw together this delicious, filling meal.

On a side note, I always make sure to buy free-range, organic, soy-free eggs because they are the most nutrient-dense.  I get this local brand at Whole Foods/Natural Grocers and love them; you truly can taste the freshness: Coyote Creek Farms.

Egg Bacon Muffins

I originally found this recipe on one of my favorite health blogs, Wellness Mama, and I love its versatility.  It is so incredibly easy to mix up a batch and throw in whatever extra vegetables are in your fridge.  Also, bacon!  I will make these on Sunday night for the week.  I usually eat a couple of these at a time – wrap them in foil and warm a few minutes in the toaster oven, then eat them in the car.  If you want to nix the bacon for whatever crazy reason, you can also just whip up some eggs, throw in some diced veggies and bake in muffin tins for mini frittatas.

“Bento Box”Bento Box

This is another one of those easy make-ahead options that you can put in a container to grab on your way out the door.  Simply boil a couple of eggs (can’t boil an egg? try this!), throw in a few berries for an antioxidant boost and then I add a muffin or two that I’ve baked on Sunday.  This gluten-free banana muffin is one of my favorite & totally healthy recipes – you can add in a couple tablespoons raw honey if you like it sweeter or some dark chocolate chips and nuts for some texture.

Greek Yogurt & Grain-Free Granola

Yogurt and GranolaGreek Yogurt is a yummy way to get some great protein in the AM with 15 g in 1 cup.  I personally love the Wallaby brand made with organic whole milk from pasture-raised cows and no artificial ingredients. Then, I top with some grain-free granola and fresh berries.  I recently found this Wildway Granola at Whole Foods and fell in love… it’s not cheap but it’s packed with fiber & protein (8g), is completely raw, has no added sweeteners. It is made entirely of fruit, nuts, and seeds, so is gluten-free, paleo and truly the healthiest pre-made version of granola you can buy.  P.S. I also love this as a late night protein snack to help me fall asleep.

GoMacro Bars

If you want an option with zero prep, try these tasty, wholesome breakfast bars.  My favorite is the Peanut Butter Chocolate Chip with 12 grams of protein.  I love this brand because they are organic, GMO-free, soy free (try finding another protein bar that is, especially with chocolate), free of refined sugar AND are reasonably priced compared to other options.  The whole mission of GoMacro is to provide a “macrobiotic” or minimally processed, found-in-nature product. You can buy them individually or by the case for a discount at Whole Foods or Natural Grocers.

Any other healthy breakfast ideas? Please share – I am always looking to mix it up!