Sunday Sup: Hash and donuts

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, 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”.)






Sunday Sup: Steak and Veggie Stir Fried Rice

I’ve made this a few times, tweaking it a smidge each go, based off a Buzzfeed recipe. I know. Don’t ask how I ended up on Buzzfeed. I promise it will never happen again.


Steak and Veggie Stir Fried Rice

You have to marinate for this one. I know it’s a pain but worth it.

Into a gallon zip lock add: 1/4 c tamari (gf), 1 tsp minced garlic, 2 tbsp coconut sugar, 1/2 c water, 2 tbsp sesame seeds, 1 tbsp olive oil. (If you have sesame oil sub that for the olive oil and omit the seeds.)

Slice a pound of steak (flank works just fine for this – don’t go high grade) into thin ribbons and then large bite size pieces. Add to the bag. Mash it round to coat the steak and pop in the fridge for an hour.

Saute the steak in its marinade over medium-high heat for about five minutes. You want the steak cooked but not leather. Transfer all the steak and marinade to a bowl. Set aside.

Saute in olive oil: one medium onion – chopped, half a bell pepper – chopped, and a couple of handfuls of broccoli (fresh is best but you can actually get away with frozen broc here). Use the same skillet but lower the temp to medium.

When the veg are soft, 6-8 minutes, add three eggs whisked with 2 tbsp tamari. Scramble them.

Add 3 cups cooked rice, or riced veg of your choice, to the pan. Stir. Add the steak and it’s sauce to the pan. Stir.

Cook for a few minutes until every thing is hot and combined.


Sunday Sup: Fun with Mozzarella

It’s no surprise to you, I’m gluten free. And I try to keep my grains to a minimum, gluten free or not. This often leads to me trying odd recipes.

Like this one from Our Paleo Life for a keto pizza crust.  I played with their recipe, of course. Mine goes like this.

Melt a bag of shredded moz (2 cups) in the micro, 45 seconds to one minute.

Add an egg, stir until the whole mess feels slimey.

Add 3/4 c almond flour and stir until sticky.

Pat out into a round on parchment paper, or a square, heck make a triangle, live dangerously.

Top and bake at 425 for 8-10 minutes. My fave is to top this with pesto, chicken, bacon, more cheese, roasted garlic, red onions. Yummy!

Having made this pizza a lot over the last couple of years, I didn’t blink too hard when I saw this recipe for Gnocchi.

Melt 2 cups shredded Moz in the micro. Add 3 egg yolks, one at a time, and make sure each one is incorporated before adding the next. Refrigerate for 15 minutes.

IMG_20171116_185459Scoop up a quarter of the “batter” and roll it into a log. Slice into 8-10 pieces. Drop into boiling water and cook for 2 minutes. Fish out and top with sauce.





I topped with an Italian sausage, spinach, and marinara combo. Can’t go wrong with that. Especially when you liberally add some parm. I swear I was Italian in a previous life. LOL




Of course, there’s always cheese sticks. I know. Gluten laded and fried to within an inch of their lives, I gave up traditional cheese sticks eons ago. And then I found this recipe.

Unwrap a cheese stick or six. Cut them in half. Freeze them for a couple of hours. At least 2 ideally.

Wrap each stick in a slice of bacon, covering all the cheese stick. Try to tuck the bacon in so to speak so it doesn’t come unrolled while frying. Place in a pan to grill the bacon. Turn the bacon wrapped stick as each side gets brown and crispy.

By the time the bacon is done the cheese is melted inside.

I like to serve these with honey dijon sauce. Whatevs. I can live with my weirdness. LOL

Enjoy the Moz!


Sunday Sup: The vegetable drawer pasta

I know you are scratching your head. The vegetable drawer pasta. What?

Ok so I needed dinner for the fam. I hadn’t been shopping much. Things have been hectic lately. I won’t get into all that. I looked in the fridge and the freezer and this is what I came up with.

Preheat your oven to 400. Put parchment paper on a baking sheet. Now search your veg drawer. Pull out a few options that go together. I used heirloom grape tomatoes, orange bell pepper, and crimini mushrooms. Roasted them until the tomatoes are about to burst and the other stuff is soft, lightly browned, ready for consumption. 25 minutes in this case.

While the veg are roasting, microwave your spaghetti squash or start your water for real pasta. No judgement here.

Also start defrosting some fat shrimp in the sink.

Fry 1/2 pound bacon, in pieces, then pull the bacon and saute the shrimp in the bacon fat. Two minutes a side maybe less, watch for them to be opaque.  Pull the shrimp as needed so you can cook them all single layer.

Add the roast veg to the pan with the bacon fat and force your tomatoes to pop. It makes a kind of sauce with the bacon fat. If you’re using spaghetti squash, scrape it to make the long strands. Throw everything together (shrimp, bacon, veg, spag squash) and top with fresh Parmesan.


Sunday Sup: Paleo Ice Cream

I’m pretending it’s summer. I am ignoring the sub 60 temperatures, the freezing wind, and the pouring rain. It is summer, darn it.

I recently got the kiddo to agree to go dairy free for a year to help his nose dry out. Snot faucet over here. So he asked me to make him ice cream. There may have been some British Baking Show involved as well. LOL

Cashew Butter Ice Cream

Mix one can full fat coconut milk (14oz) with 1/2 c coconut sugar until the sugar is incorporated. I use my immersion blender for ease of clean up. Add 1/2 c cashew butter and 1 teaspoon vanilla extract ( I like bourbon vanilla).

Pour into your ice cream maker after it is already on. After 12 minutes it was at the thickness point to add 1/3 c Lily’s chocolate chips (vegan and sugar free). I also tossed in two big spoonfuls of no sugar added raspberry jam. Let the mixer roll on.

Five more minutes brings you to soft serve consistency where the paddle is just rolling about the edge of the bowl and the ice cream is in the center. If you are expecting some Ben and Jerry’s style jam swirl through the ice cream, don’t. It combines but tastes yummy. Scoop it out into a close-able container and pop it in the fridge for a minimum of 2 hours before consumption.

Just let me put on a sweater and wrap up in a blanket and I’m ready to eat summer ice cream. LOL

Sunday Sup: Zucchini

The hubs wanted curry this week. Which I’m cool with. Super easy peasy the way I make it. Yes, there’s a recipe for it here on the blog. The problem boils down to this…TJs sells their zucchini in a package of 4 or 5. I need 2 for curry. The other 2 inevitably rot before I figure out something else to do with them.

So I was standing in my kitchen, four kiddos playing upstairs, it was raining yet again, and I thought, not this time. This time I cook those zucchini.

Double chocolate with a kick, zucchini muffins.

Grate two medium zucchini and get them draining on paper towels. You don’t have to get complicated, the extra moisture isn’t a huge problem in this recipe. Just lay them out there.

Pre heat to 350.

In a big mixing bowl add: 3 eggs, 6 tbsp melted butter(I use salted good quality butter, makes a huge difference in taste),  2 1/4 cups almond flour, 2 tbsp coffee flour (the cherry coffee husk thing ground up), 1/2 cup honey, 2 teaspoon baking powder, 2 teaspoon vanilla, 6 tbsp cocoa powder, 2 mashed super ripe bananas. Mix it all up. Add your zucchini.

Ladle into muffins cups. I use silicone so I don’t have to paper them. This batch also made 6 donuts. Top with chocolate chips.  Bake.

The donuts needed 30 minutes. The muffins 45.

Sunday Sup: Guacamole

Good morning! Today’s recipe falls into the category of “that’s ridiculously easy.” I would fully agree but people keep asking me to teach them how I make guacamole. So alright here you go….

I use red onion or shallots depending on how much guac I am making. 2 avocados worth? Use a nice fat shallot. Minced small. It’s worth the time. 4 or 5 avocados worth, say for a party, a red onion, minced small. I’m talking 1/4 inch square is not too small here.

Jalapeño. 1/2 for the small batch. whole for the large. or to taste. But also minced small, think 1/4 inch again.

Tomatoes. One for the half, 2 for the whole, or to taste. Chopped not minced. Tomatoes should be several orders of magnitude bigger than the onion and jalapeño.

Add lime juice. Depends on your limes and your taste, but essentially after you add salt, this is a basic salsa. Do enough juice to really get into the flavors. I might use 1 & 1/2 limes for a half batch, maybe 2 if they aren’t very juicy.

Now add your avocado. Just plunk it in there with the seed and skin removed. Don’t pre mash or chop or anything. Mash it into the salsa. It will make all your other ingredients release their oils and juices giving everything a deeper flavor. I think this part might be the secret. The beating down of the veg already in the bowl.

Eat up!