Tag Archives: coconut milk

And now a word from my Mother!

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fritatta

My mother sent me a pic of her breakfast last weekend…she does this from time to time…and it always looks amazing so I post it on instagram and everyone loves it and it gets way more likes than anything of mine, whatever! She is paleo, she will not let me tell her age, but I am 43, and she gets discounted movie tickets! So that is all I have to say about that except how cool is it that she GETS it! She is holistic, organic, natural and paleo!

And because everyone on IG wanted to know, here is her recipe for the fritatta above, and her guest post….so, mother….you are on the internet now! you famous!

Guest Post from Mother:

I understand there are some who are
wanting to make the Sunday morning frittata.
This is a meal that fits many occasions. An easy breakfast/brunch
Or try for dinner on a busy day. Aren’t they all?

Most time consuming thing is grating the sweet potato. “What?” you say.
Yes sweet potato!
Recipe coming up and it is very healthy!
I have a little farm where I grow some of my own vegetables and herbs.
Love that and of course we do it organically !
So here is the frittata using veggies and herbs
a la my farm garden.

Sunday Morning Frittata with Chorizo
the oven does alot of the work for you…..and fast!

Ingredients:

2 tablespoons coconut oil

1/2 -1 lb. chorizo sausage uncooked ( I used veal chorizo)

1 small sweet potato, scrubbed and shredded (about1 cup)

1/2 large yellow bell pepper sliced

1/4 cup of yellow or white onion

8 large pasture raised organic eggs

1 tsp. coconut milk

1/4 tsp sea salt

2 roma tomatoes sliced, (even 9 or 10 small grape tomatoes sliced is fine)

Garnish: avocado slices and fresh chopped herb of your choice, cilantro, sage, basil

the marriage:

Preheat the oven to 350 F.

Heat the oil in an oven safe skillet over medium heat.

Add the sausage, sweet potato, yellow pepper, and onion and sauté apx. 5 min.

(I browned the sausage first, and added the rest for a sauté of 5 min.)

Beat the eggs with the coconut milk and salt, then pour into the skillet and cook for 2 minutes

Just pour evenly, no stirring or turning…….just easy

Arrange the tomato slices in a circular pattern on top of the eggs. (I added1 cup chopped spinach first)

Place the frittata in the oven and bake for 12 minutes.

Serve with the avocado and sprinkle with the torn herb

**I would add some “smashed garlic with sea salt”, we tend to thrive on alot of garlic!

And if you like hot peppers, I would do either of the next suggestions for a little “tickle” for your taste buds.

Just chop one hot pepper, could be cayenne, our personal favorite that we grow, or jalapeño or a small Tai pepper. I seed them mostly and chop finely with sea salt.

Add 8-10 sliced grape tomatoes. Toss some of this on each slice of the Frittata.

Or do all of the above except sauté with 1 teaspoon grass fed butter or oil in a small skillet for a minute and then add 1/4 to 1/2 cup of full fat coconut milk or unsweetened almond milk and stir till thickened slightly. You can add some(grass fed) grated cheddar to this or just spoon it as is over… anything really. Just delicious!

Oh! Don’t ever breathe over a skillet with hot peppers cooking or you will choke a bit and or sneeze, depending on your particular physical make up. Experience is our teacher, right?

I think it took me longer to write out the recipe for you than it did to make it.

So, hope you try this, it will work for any “busy girl for a paleo world”.

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Cinnamon Swirl Success

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I am always on the prowl for something bready in the mornings, but quickly defeated by time and availability. I often make paleo muffins on the weekends but they are gone FAST…mostly by my own doing, but hey, I like my baked goods people!

Also a sucker for anything cinnamon, I came across a recipe a while back from a very good paleo cookbook, and although I liked it, it had too much coconut “tang”to it for me, personally. Sometimes the paleo recipe writers really get heavy on the coconut, using flour, oil and milk all in one recipe, leaving the whole thing tasting like coconut whatever it is supposed to be, and not much else. Coconut is great…very healthy, and I am all for it! But sometimes, just for me, I have to tone it down.

So I tweaked the recipe and made it my own…and wow what a difference! The flavors and texture sing of good old fashoined coffee cakes or muffins your grandmother used to make! Buttery and flavorful, and a much better texture, due to a quick swap of a little tapioca flour in for some of the coconut flour. This looks like the bread you used to know so well, and the texture on your tongue will make you close your eyes for a minute before you go back in the kitchen for the next slice!

Here’s how:

Preheat your oven to 325 degrees. Grease an 8×8 pan (with butter or coconut oil) or line it with parchment paper.

Wisk together in a medium sized bowl:

2 Tablespoons of Butter from a grassfed organic source, like Kerrygold (or go with coconut oil if you prefer…) – melted
2 Tablespoons of WHOLE milk from a grassfed source, or coconut milk, or almond milk.
1/2 raw organic local honey, or agave nectar if you prefer. I used honey.
5 eggs
a dash of vanilla

Bowl to sift or “fork” together:

1-2 Tablespoons of Tapioca flour PLUS coconut flour to TOTAL 3/4 cup
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon

With a SPOON (not a wisk!) stir the dry ingredients into the wet until combined.
Optional mix ins at this point…a handful of golden raisins, a handfull of chopped nuts, or even chocolate chips would be good!
Pour into the prepared baking dish.

In a small bowl mix together:
1 Tablespoon Butter from a grassfed source, or coconut oil
1 Tablespoon raw organic local honey or agave nectar
2 tspns cinnamon

Drizzle mixture over the batter then swirl with the end of a knife.

Pop it into the oven for 25-30 minutes.
Let it cool completely before cutting into it.
Really tasty with your hot cup of coffee or tea!

Enjoy it! Let me know how you like it…I love to hear the feedback!