Reintroduction breakfast chilaquiles! I'm introducing corn and potatoes back into my diet, but still trying to be healthy about it. Although the corn tortillas and sweet potatoes are a poor choice for someone with reactive hypoglycemia, I need to reintroduce these foods to my body in order to get the most accurate results from my blood test in two weeks. This was delicious. Grass-fed, hormone-free ground beef, organic onions, organic sweet potato, pasture raised local eggs, dairy-free almond cheese, sriracha, organic avocado, and chives. I accidentally shook a pinch of cinnamon into the beef before I realized it wasn't chili powder...it actually made it better! Gave it a little bit of a Morrocan flair.
Ingredients 1 organic sweet potato 1/2 lb. hormone-free, antiobiotic-free beef Organic corn tortilla chips 1 organic avocado 2 pasture raised local eggs, scrambled 1 oz. dairy-free almond cheese 1/2 tsp. chili powder 1/2 tsp. onion powder Salt & pepper to taste Organic chives for garnish Instructions 1. Saute ground beef in skillet, seasoning with chili powder, salt, pepper and onion powder. Drain fat and set aside. 2. Cut sweet potato into chunks and add to skillet, cook until soft. Beat two eggs and add to skillet with sweet potatoes. Stir until mixture is scrambled. Remove from skillet and set aside. 3. Layer tortilla chips in cast iron or oven safe skillet, then build your layers of beef, sweet potatoes & eggs and cheese. Place in preheated oven at 425 degrees for 5-6 minutes until cheese is melted and heated through. 4. Cut chives and avocado and sprinkle over top for garnish. Enjoy!
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Ingredients
1/2 head organic cauliflower 1 Pasture-raised or local egg 1/2 ripe organic avocado 2-3 strips nitrate-free bacon Almond cheese Red pepper flake Garlic salt Ground black pepper Organic cold-pressed olive oil or Avocado oil 1. Cut cauliflower into florets and add to blender or food processor and pulse until rice consistency. 2. Add riced cauliflower to small bowl and mix with one egg until well combined. 3. Heat oil in skillet on medium-high heat and add cauliflower/egg mixture to skillet much like you would add pancake batter in round patty form. 4. Saute on medium-high heat until browned, about 2-3 minutes each side. Season with black pepper, and red pepper flake. 5. In separate skillet you can throw your bacon on high heat to fry. When finished, place on paper towel. 6. Cook cauliflower patties through so that they are crispy on the outside, tender in the middle. Add sprinkle of shredded almond cheese. Place on paper towel with bacon to soak up extra oil. 7. Mash avocado in small bowl with garlic salt. 8. Combine cauliflower "toast" and avocado mash on plate and serve with side of bacon. **You can definitely add a sunny side up local egg to this recipe. In that case, you would add the egg atop the avocado mash and serve. I like to say, "The more green on your plate, the healthier you ate!"
I always try to make the biggest portion of any of my meals a veggie, including breakfast. Since my autoimmune diagnosis, I have been eating a lot more varied, savory dishes for breakfast, including the above meal. This meal keeps me full until well into lunch time. Pictured: Sauteed Coconut-Garlicky Kale, Broccoli, Turkey & Cheese Breakfast Frittata, Avocado Ingredients: 8 organic, cage-free eggs 1 small head fresh broccoli, cut into florets 3 oz. organic, hormone-free, nitrate-free turkey (could sub any lean protein here) 1 oz. shredded almond cheese (I use Lisanatti Foods Mozzarella Style Shred Almond Cheese) 1/2 bunch organic kale 1 garlic clove, minced 1 oz. organic avocado 1/2 tbs coconut oil Red pepper flakes, black pepper, sea salt to taste Diet Type: DF, DF + GF, Paleo, AIP How To Prepare 1. Preheat oven to 350F. 2. Chop the broccoli into florets and turkey into strips. 3. Distribute broccoli and turkey evenly on the bottom of a pie or quiche pan. 4. Beat eggs together with filtered water. 5. Gently pour beaten eggs in pan evenly over broccoli and turkey, and bake for 30 minutes or until set. 6. Add the coconut oil and garlic to saute pan and cook on medium-high cook until the kale starts to wilt. Sprinkle with red pepper flakes, salt and pepper to taste. Cook one minute more and serve. 7. Serve the frittata immediately or reheat later in the oven. 8. Cut avocado into quarters, salt and pepper to taste. Enjoy! |