Winter just calls for breakfast for dinner, don’t you think? And sometimes it’s so easy I can’t help but indulge.
Sweet Potato and Brussels Sprout Hash
Pre heat your oven to 425.
Peel Sweet Potatoes and chop into smallish (1/2 inch) cubes. How many? Well I did 4 small ones for my family of 3 and had two breakfasts worth extra.
Dice one medium red onion or half a large one.
Toss both veg onto a sheet covered with metal oil. Spray with olive oil and roast 20-25 minutes. Just shy of done.
Cook 1/2 pound of bacon cut unto 1 inch pieces. (Cook a full pound if you are making the donuts that follow.) Usually I do bacon in the oven but I want the fat for saute the Brussels Sprouts.
After you pull the bacon to drain on paper towels add a pound of shaved Brussels Sprouts to the pan and saute. After about five minutes, I pulled my oven veg and tossed those into the pan, added half the bacon back in, and sauteed on.
Serve warm with a fried egg or two on top.
Apple Bacon Donuts
The idea for these donuts came from a recipe at Delish. However, that recipe was gluten heavy, sugar bombed, and fried. I needed better. When I have an idea of what I want to do but I’m not quite sure on the specifics, I go to Paleomg.com, every time, and I am never sorry.
Put 7 pitted dates in your food processor. Pulse until they form a ball. (If your dates are super dry you might soak them ten minutes in warm water first)
Add 1/2 c applesauce, 1/4 c melted butter, and 4 eggs. Blend til soupy.
Add 1/3 c gluten free flour blend, 1 tsp vanilla extract, 1/2 tsp baking powder, and a few shakes of cinnamon (unless your applesauce was already cinnamon).
Blend until batter.
Add half the cooked bacon from the hash.
Spoon into greased donuts pans. This made 11 donuts. (I know, right. 11?)
Bake at 350 for 12 minutes. They’ll look spongy and you’ll question if they are done but when you press it feels slightly firm and no batter sticks to your finger.
Cool in the pan but don’t let them linger too long. I find baked donuts stick, even if you greased, if you leave them in longer than a couple of hours.
Top with maple cream cheese frosting. (Cream cheese mixed with maple syrup. Your call on the sweetness factor. 4oz to 1/4 c gives a super “this is real frosting, holy cow feel”.)
T.A. Henry 