Breakfast Egg “Muffins”

Good morning!!

Okay, okay, you got me, it’s not morning!  But I tell you what…it WILL be a good morning when you make these!!

See what I did there?  😀

 

Anywho…these little fellows are super fun and cute!  And can even be made the night before to help your family get tasty protein on busy mornings!  That’s how I did it!  I came home from work at like midnight one Saturday night, and was amped up on the caffeine I had downed to get me through a 15 hour shift.  My husband had to be at the church before 7, and I know how stressful Sunday mornings can be for him.  On top of that, he has to resist the free pizza provided for the worship teams.  So I wanted to make sure he had a chance to get a good healthy breakfast in him to hold him over.  Cause let’s just be honest…who wants to wake up at 5 just to cook yourself breakfast?

I, for one, do not!

And so I decided to use my late night energy to make these for him.  They are my own version of Abel James’ “Pizza Muffins.”  I added some greens and beans because Mr. Rodgers is determined to get those with every meal.  And I also added a sauce for a “frosting” of sorts, and changed up the meat because I prefer sausage to pepperoni!  Are you ready for this recipe?!  Let’s do it!

 

Here’s what you need:

MUFFINS:

  • 6 Eggs
  • 4 tsp Coconut Oil, Melted
  • 2 Tbsp Grassfed Butter, Melted
  • 4 Tbsp Coconut Milk (Or Almond)
  • Salt and Pepper to taste
  • 2/3 C Almond Flour
  • 1/4 tsp Oregano
  • 1/4 tsp Basil
  • 1/4 tsp Garlic Powder
  • 1/2 tsp Baking Powder
  • 1/2 C Uncooked Italian Sausage (I used two home made meatballs from my freezer!)
  • 1/4-1/2 C Sundried Tomatoes (Depending on your tastes.  I don’t like them to be too overpowering!)
  • 1/4 C Onion, Diced
  • 1/3 Can Black Beans

PIZZA SAUCE “FROSTING” (Adapted from Budget Savvy Diva)

  • 1 (7 1/2 ounce) can tomato sauce
  • 1/8 cup water
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon dried basil leaves
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon salt
  • Pinch of black pepper
  • 1/2 whole bay leaf

 

 

And here’s how you do it:

  1. Preheat your oven to 400*
  2. Heat a cast iron skillet over medium high heat.  Add in your sausage and cook until starting to brown.  I used two home made Italian meatballs I had frozen!  It worked so well!
  3. Add in onion and cook until translucent, stirring often.
  4. Add in beans, sundried tomatoes, and kale.  Cook and stir until kale is wilted and everything is warmed through.  Set aside to cool.
  5. Mix together eggs, coconut oil, butter, coconut milk, and salt.
  6. In a different bowl, mix together flour, spices, and baking powder.
  7. Combine your egg and flour mixture and mix until all is combined smoothly.
  8. Add your cooled meat mixture and fold in.
  9. Pour into a lined muffin pan and cook until done, about 15 minutes.
  10. While muffins are cooking, add all sauce ingredients into a small sauce pan over medium heat.  Bring to a boil and then reduce to a simmer, letting the flavors infuse until ready to “frost” on top of your eggy meat muffins!  ENJOY!

 

Egg Muffins 1

Egg Muffins 2

Egg Muffins 4

Egg Muffins 5

Egg Muffins 3

Egg Muffins 6]

Egg Muffins 8

Egg Muffins 9

Egg Muffins 10

Egg Muffins 11

Egg Muffins 12

Egg Muffins 13

 

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Cabbage Rolls – Pizza Style!

Last time I made cabbage rolls, I kinda freaked out….as in a “where have you been all my life?!” sort of freak out.  It inspired me in a big way, because the possibilities seemed endless!  So, here is my first “possibility!”  I thought of it all by myself, yay me!!

The flavor of this was surprising…it was mild, but so satisfying and delicious.  I just love the amount of protein in these!  Now I don’t know about you, but part of my “eating experience” is the way it feels to bite into the meal.  Well this…was definitely a happy teeth meal!  It’s like a giant meatball…crammed with quinoa which is extra protein for extra satisfaction…wrapped in a veggie!!  Man!!  It’s wonderful!  These ones I made in the crock pot.  But I have this feeling they would be just as good or even better cooked in the oven.  It’s amazing the different flavors you get when you cook it in the crockpot versus the oven.  The flavor was great in the crock pot.  I want to know what it would be like to cook it in the oven!  So if you try it that way, let me know how it turns out!!!

Okay!!  Are ;you ready for pizza…cabbage roll style?!  Or cabbage rolls…pizza style?!  Whichever you prefer hehe.

So, here’s what you need:

Sauce:  (Why yes, yes this is Budget Savvy Diva’s Pizza Hut Copy Cat Pizza Sauce, sub agave!  That lady makes wonders happen in the kitchen!)

  • 2 Cans Tomato Sauce
  • 1/4 C Water
  • 1 tsp Agave
  • 1/2 tsp Dried Oregano
  • 1/4 tsp Dried Basil
  • 1/4 tsp Garlic Powder (or more…if you like it extra garlicy like I do :D)
  • 1/4 tsp Salt
  • Pepper to taste
  • 1 Bay Leaf

Cabbage Rolls:

  • 1 Head Cabbage (At least 10 leaves)
  • 1 lb Turkey Sausage
  • 1/4 C Green Bell Pepper, Diced
  • 1/4 C Red Onion
  • 1/4 C Dry Quinoa
  • 1/4 C Almond Milk
  • 1/4 C Olives, Sliced
  • 1 Egg

And here’s how you do it:

  1. First, you gotta get your sauce started so it can simmer and get all the flavors to their full potential.  Just dump it all in a sauce pan, stir it up, bring it to a boil, then turn it down and simmer while you prepare the rest.
  2. Bring a large pot of water to boil and add the whole head of cabbage.  Boil for 2-4 minutes, until it is tender.
  3. Meanwhile, mix the rest of the ingredients together in a bowl with your hands, like you’re going to make a burger or meat balls!
  4. Drain cabbage leaves and cool just long enough to be able to handle.
  5. One at a time, pull a leaf off of the head of cabbage and lay out on your work space.  Take a 1/4 C of the filling and form into a meatball shape at the end of the leaf.  Roll it up and tuck in the ends, like a burrito.
  6. Repeat with the rest of the leaves and filling.  Stack them in your crock pot  (or a dish if you are trying to oven method to let me know how it goes!).  Pour the pizza sauce over top, and cook on low for about 8 hours.  Make sure you use a 4 quart crock pot, they will probably burn in a larger pot.

Peectures!!

Pizza Cabbage Rolls .5Gather all the seasonings and things you need for the pizza sauce!

Pizza Cabbage Rolls .75Pour the tomato sauce in a sauce pan and stir in the seasonings.  Bring to a boil, reduce heat, and simmer until the cabbage rolls are ready.

Pizza Cabbage Rolls 5Bring a large pot of water to a boil and place the cabbage inside.  Boil for 2-4 minutes, until tender.

Pizza Cabbage Rolls 1Meanwhile, gather your other ingredients.

Pizza Cabbage Rolls 2Chop and slice your veggies.

Pizza Cabbage Rolls 3Put all of the filling ingredients in a medium bowl.

Pizza Cabbage Rolls 4Combine with your hands.

Pizza Cabbage Rolls 6One by one, pull a cabbage leaf off and lay flat.  Put 1/4 Cup of filling in a ball at one end and roll up…

Pizza Cabbage Rolls 7And tuck in the ends…

Pizza Cabbage Rolls 8Kind of like a little cabbage burrito!!

Pizza Cabbage Rolls 9Stack them up in your crock pot or dish if you want to try the oven method.

Pizza Cabbage Rolls 13Pour in your sauce…

Pizza Cabbage Rolls 12Make sure it’s all smothered, then turn it on low for 8 hours.  Your house will fill with wonderful smells!!!  Now I will show you pictures of after it is cooked!  Unfortunately, things cooked in a crock pot are a little hard to take pretty pictures of.  But I did my best, so check it out!!!

Pizza Cabbage Rolls 14

Yummy!

Pizza Cabbage 15Yummmmmy yummmmmmy!

Pizza Cabbage 16

Gluten Free, Guilt Free Super Food Pizza!

That’s a big claim, isn’t it?  But I stand behind it 🙂  My past three posts have been leading up to this moment….this beautiful moment!!!  I have had an underlying determination for months….knowing that someday, some how, I MUST come up with a way to create a pizza that I can firmly believe is healthy!  It’s a strange thing…because I have never really liked pizza that much…but once I decided that I shouldn’t eat it any more, it’s started looking a lot more attractive.  Especially every time my pastor is offering me free Cici’s.  Oh boy.  But now, I believe I have done it!  The only thing questionable is that I did use cheese, but if you have followed me long enough you know what I believe…if it is natural, preferably raw (I have found it!), and if it is full fat…then in moderation, it passes the test!  The book we try to follow says to keep dairy at 25% or less of your daily intake.  I’ll admit…I don’t always find totally natural, full fat cheese.  But we do the best with what we have, and I am still confident that you will find this pizza quite delicious and extremely nutritious! 🙂  Read on!!!

Here’s what you need:

(For a large crust:

*4 C grated cauliflower, about 1/2 head

*2 Eggs

* 1 3/4 C Mozzarella, shredded

* 1-2 Tbsp Franks Hot Sauce

* Handful of Parsley Leaves

*Tbsp Pizza Seasoning, or Italian or something similar)

  • 2 Tbsp(ish) Kale Pesto (There is your deliciously hidden super food!)

(Original recipe, you will have leftovers, or you can halve it:

*2 Small Bunches Kale

*1/2 Cup Olive Oil

*3 Cloves Garlic, Coarsely Chopped

*1/2 C Walnuts, Toasted and Chopped

*1 tsp(ish) lemon juice

*1/2 tsp Cajun seasoning, or something similar

*Salt and Pepper to taste)

  • Roasted Asparagus, chopped into thirds (about 1/3…but really to your tastes 🙂 )
  • Cooked Chicken, about 1/2 C.  I used meat from a whole chicken I had used to make home made broth!  But if you want to make it easier, pick up a rotisserie chicken.  Just know you are going to be ingesting some artificial stuff!
  • Roasted Red Pepper Slices (about 1/3 C)
  • Red Onion, Cut into chunks
  • 2 Tbsp Butter
  • Mozzarella, shredded (Optional)

And here’s how you do it:

  1. Follow the directions to make a cauliflower crust!  
  2. Follow directions to make your tasty kale pesto!
  3. Melt the butter in a pan.  Add onions and caramelize while you are waiting for the crust to be done!  Red onions don’t take as long as white ones I am noticing, so keep an eye on them and stir frequently.  I believe mine were done in 10-15 minutes.
  4. Preheat your broiler.
  5. Spread the pesto out on top of the crust.
  6. Top with mozzarella if you are using it!
  7. Arrange your roasted red pepper, chicken, asparagus, and caramelized onions on top.
  8. Toss in the oven under your broiler just for a few minutes!  So the cheese gets melty and everything else is warmed through.
  9. Slice.  Taste.  Do a little happy dance.  I did!

My mother in law loved this.  That’s kind of a big deal.  No offense Lorri, I love you!  But I didn’t tell her till afterwards that she was eating cauliflower and kale.  She went back for seconds!  Also a big deal, because she is not a big eater!  In fact, between the three of us…we ate the whole thing in one night!! OOOPS!  That’s how you know it’s real good. It’s GONE!  And to think we were being kind to our bodies at the same time!!  Hallelujah!!!

Chop your onions, and get them a-caramelizing!

Caramelized Onions 2When your crust is done baking and you have gotten the pesto to your desired consistency…spread it!!!

Guilt Free Pizza 1.5So green!  I love it!!  Now if you are using mozzarella, sprinkle it on!!!  Alternately, to take it a step closer to health, you can use chunks of goat cheese instead!!

Guilt Free Pizza 2Already looks yummy!!!!  Now toppings toppings toppings!

Guilt Free Pizza 3

Look at all those colors!

Guilt Free Pizza 5Yummy!

Guilt Free Pizza 3

Guilt Free Pizza 6

Guilt Free Pizza 7

Kale Pesto. Say Whaaaaaat?!

Yes, you read that right.  Kale pesto!!!  I LOVE PESTO!  And the fact that when you eat this one….you are unknowingly devouring a SUPER FOOD!  So tasty, and so beyond healthy!  Yeah baby!!  And the color is phenomenal, haha.  Green is my favorite 🙂  You can do so many things with pesto.  Chicken.  Veggie sides.  Pasta.  Pizza.  Why not whip up a batch of this fantastic pesto, and have it ready to substitute into your favorite recipes?  Here’s my thought…if you are a pesto lover, make this one change, have an even better flavor and unbelievable health benefits!  Eliminate the store bought pesto you get from a jar, and you eliminate the mystery…do you know what mystery I am speaking of?  The “what sort of strange chemical poo did they cram into this” mystery?  I have come to the terms that even if the ingredients on a bottle all seem legit…and if it has that “all natural” label on the front…you can’t trust it!  That one thing that I haven’t heard of…that big word I can’t pronounce….it’s probably where they snuck in the bad stuff that will hurt the body!  Oh and don’t even get me started on the whole “natural flavors” thing.  Ha!  Anywho.  This recipe eliminates that mystery!!!  You can KNOW what you are putting in your body, and have the peace of mind that comes with knowing that your body is not being harmed!  And on the other hand, if you already make home made pesto, I altered this recipe to the point that it is crazy delicious without any cheese!  Not that I think a little Parmesan here and there is a bad thing.  But if you can have something that is so yummy without NEEDING cheese, you might as well eliminate it so that you can have some cheese where it IS needed, right?  Makes sense to me 😉

Enough talk!!!  Let’s hop to it!!  I’m excited for you to try this gem…and I’m excited that in a few days, I get to show you how I used it!  FANTASTIC!

Adapted from marycrimmins.com

So here’s what you need:

  • 2 Small Bunches of Kale, Stems Removed
  • 1/2 C Olive Oil
  • 3 Cloves Garlic, roughly chopped
  • 1/2 C Walnuts, Chopped
  • 1 tsp lemon juice (ish, to taste and texture 😉 )
  • 1/2 tsp Cajun seasoning, or something similar
  • Salt and Pepper to taste (Careful with the salt if your Cajun style seasoning has salt in it!)

And here’s how you do it:

  1. Preheat your oven to 325 degrees.  Place your walnuts on a cookie sheet and toast, keeping an eye on them to make sure they don’t burn 🙂  You just want them to get a little browned and bring out that fantastic toasty flavor!!  Yummmm!  Set aside 🙂
  2. Bring a large pot of salted water to boil.
  3. Add kale leaves to boiling water and let cook for about 10 minutes.  Should be nice and tender.
  4. Put your toasted walnuts, cooked kale, and garlic in a food processor.  Or blender, but food processor works better 🙂  Get it nice and blended!
  5. Pour in oil and lemon juice slowly, until you get the consistency you want.  Mine was creamy and spreadable, which was perfect for my use 🙂
  6. Whiz in the Cajun seasoning, salt, and pepper…taste and adjust!

WABAM!  AMAZING!  That’s all I can say!  Amazing!!!  I hope you enjoy this…it was a huge discovery for my kitchen 🙂

Oh my gosh.  I just had a thought.  Kale pesto.  Plus spaghetti squash.  Holy inspiration.  Ahhhhh.  That must happen.  Really soon.  Wow.  Maybe I should blog while watching Iron Chef more often.  For real.

Holy boiling kale batman!

Kale Pesto 1

So green!  Yay green!  Tastiest darn green I’ve ever had!!!

Kale Pesto 2

Yum!  I have more pictures for you…but I’m not giving them to you yet…cause I want you to see them all together when I reveal the finished product.  The life-changing, wonderful, beautiful finished product.  Haha.

Personal “Protein” Pizzas (Gluten Free!)

Aka…pizza chicken!!

Photo (2)

This makes my aspiring gluten free self VERY HAPPY! And the great thing about this is that you can make so many different variations…as many as your brain can come up with!!  I love that I’m getting all the taste of pizza…none of the starch, carbs, and gluten…and so much more protein than a normal serving of pizza!

Have I mentioned that it tastes just like pizza?! It’s SOOOO GOOD!!!! And nearly guilt-free! But enough talking about it! Let me put down the directions so you can experience it!!!

One last note: This is what I did with what I wanted/had in the fridge…but please don’t be tied down to it.  Imagine, dream, create!!! And let me know what you try and how it turns out, I’d love more combos to try!!

Adapted from http://www.genaw.com

Here’s what you need:

  • 6-8 Boneless Skinless Chicken Breasts
  • Salt
  • Pepper
  • Italian Seasoning (Or “pizza seasoning)
  • Garlic Powder
  • Pizza Sauce (About half a jar of store bought, or if you want to make your own there is a fantastic recipe on http://www.budgetsavvydiva.com/2012/06/copy-cat-recipe-pizza-hut-pizza-sauce/)
  • Pepperonis, at least 24
  • 1/2 Roll of Pork Sausage, browned (I used Sage)
  • 1 Bell Pepper, thinly sliced
  • 1 Package fresh mushrooms, sliced
  • Mozzarella Cheese, shredded (to taste)
  • Olive Oil (or butter) for sauteing

How it’s done:

  1. Preheat oven to 350 degrees.  Take your chicken breasts, and beat them with a mallet…OR if you are real fancy like me, put them in a gallon ziploc two at a time, squeeze the air out, zip it up, take a heavy pot and beat the crap outta those suckers!! You really do want them to be as thin as possible, seeing as this is the “crust” of your pizza.
  2. Season the breasts very generously with the salt, pepper, and Italian Seasoning (or Pizza Seasoning) on both sides.  For best results, cook the chicken through on a grill or grill pan…since they are pounded so thin it should just take a few minutes per side.  You could always bake them too.  But the grill lines and flavor add a nice smoky pizza-y touch 🙂 Set aside.
  3. Heat oil (or butter) in a pan, and saute your vegetables until just starting to get soft, but not mushy.  This adds a real nice flavor! You could probably add seasonings here if you wanted, but it really didn’t seem to need it 🙂  Also, you can saute them together, but I wanted to prepare this meal as a fun DIY buffet-style meal, so I kept everything separate!
  4. This is where I put everything in bowls and set it out with a pan so everybody could build their own “personal pizzas” and place them on the pan.  But however you wanna do it, the idea is to take your flat chicken breast, spread pizza sauce on it, top with veggies, meat, and cheese, then pop into a 350 degree oven for about 10 minutes until the cheese is melty and everything is warm 🙂
  5. Enjoy! Soooooooo good!

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This is ours prior to being baked…notice how I put my cheese on top, and Jason put his under the veggies? Every person is different! 😉

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I can’t wait to try it with Canadian bacon and pineapple!! :O  What combinations do you think would be good?