Twice baked breakfast potatoes

August 26, 2018September 7, 2022 Belinda

Who doesn’t love something a little different for breakfast?

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Makes 4

2 medium russet potatoes, scrubbed and pricked with a fork all over
2 tbsp butter
3 tbsp heavy cream
4 rashers cooked bacon
4 large eggs
1/2 cup shredded cheddar
thinly sliced chives
salt and pepper to taste

Preheat oven to 400˚F.
Place the potatoes directly on oven rack in center of the oven and bake for 40 to 45 minutes or until potatoes are tender through the center.
Remove and allow potatoes to cool for about 15 minutes.
Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl.
Add the butter and cream to the potato and mash together until smooth. Season with salt and pepper and stir together.
Spread some of the potato mixture into the bottom of each hollowed potato skin and sprinkle with 1 tablespoon cheese
Add 1 rasher bacon to each half and top with a raw egg.
Place the potatoes onto a baking sheet and return to the oven.
Lower the oven temperature to 375˚F and bake potatoes until the egg whites just set and yolks are still runny.
Top each potato with a sprinkle of the remaining cheese, season with salt and pepper and finish with sliced chives.

Breakfast · Egg based

Green Shakshuka

August 26, 2018 Belinda

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Serves 3 to 5

3 1/2 tbsp extra virgin olive oil, divided
1 lb baby spinach
1 shallot (or scallions), minced
1 garlic clove, thinly sliced
2 tsp cumin
1 tsp ground coriander
1/2 bunch cilantro, chopped
5 large organic eggs
1/4 cup water
1/2 cup crumbled queso fresco, divided
1/2 avocado, thinly sliced
salt and pepper to taste
micro cilantro or more cilantro leaves for garnish

Place a large skillet over medium heat and add 1 tbsp oil. Add spinach and sauté until wilted, 3 to 4 minutes.
Transfer to a colander and drain excess water by pressing into the spinach with the back of a wooden spoon (squeezing out with your hands if needed). Set aside.
Place the skillet back over heat and add 1 1/2 tbsp oil. Add the shallots and garlic and sauté for 2 to 3 minutes. Add the cumin and coriander, continue to sauté for 1 to 2 minutes and season with salt and pepper.
Add the spinach back to skillet and lightly season with salt and pepper Sauté for 1 minute. Stir in the cilantro.
Transfer half of the mixture to a food processor and puree with remaining 1 tbsp oil, until mixture is smooth. Pour the puree back into the skillet and stir to combine. Spread the mixture into an even layer and create 5 wells in the spinach mixture.
Carefully crack an egg into each well and cook the mixture for 2 to 3 minutes.
Pour the water around the edge of the skillet and cover for about 2 minutes, allowing the mixture to steam and the egg whites to set.
Remove the lid and sprinkle with half of cheese. Lightly season with salt and pepper.
Remove the shakshuka from the stove and lightly season with salt and pepper. Sprinkle the remaining cheese on top. Finish with sliced avocado and more cilantro.
Serve immediately with toasted baguette or pita.

Accompaniments · Baking · Breakfast · Do-ahead

Joanna Gaine’s buttermilk biscuits

March 31, 2018September 7, 2022 Belinda

We are “Fixer Upper” fanatics in this household, so when Joanna Gaines mentioned her buttermilk biscuit recipe, I had to share it. They look so good!

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Makes 12 biscuits.

3 cups all purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
3/4 teaspoon cream of tartar
3/4 cup butter or 1/2 cup butter and 1/4 cup shortening
1 1/2 cup buttermilk
Milk for brushing (optional)

Preheat oven to 450 degrees. In a large bowl, combine the first five ingredients. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs.
Make a well in the center of the flour mixture. Add the buttermilk all at once. Using a fork, stir just until mixture is moistened.

Turn the dough out onto a lightly floured surface. Knead the dough by folding and gently pressing it just until dough holds together. Place on a parchment lined baking sheet.
Pat the dough into a 3/4 inch thick rectangle. Cut into 12 squares or rectangles with a knife or pizza cutter.

If desired, brush with milk. Bake 10 to 14 minutes or until golden. Serve warm.

Beverage · Breakfast · Dairy-free · Do-ahead · Gluten Free · Vegan · Whole30 compliant

Carrot cake smoothie

October 10, 2017September 7, 2022 Belinda1 Comment

I happen to be married to someone who adores carrot cake, so when I found this recipe recently, there was no way I wasn’t going to include it. I mean, a healthy smoothie tasting like carrot cake??

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1 cup carrots, peeled and then grated (if you have a high powered blender like a Vitamix, you could probably just roughly chop them)
1 organic banana, frozen
1 1/2 cups coconut/almond milk(or other non-dairy milk of your choice)
1/4 cup raw unsalted cashews, soaked for two hours (or 1/4 cup homemade cashew nut butter)
1 tsp good vanilla extract
1 good sized Medjool date
1 tbsp organic raw shelled hemp seeds, or protein powder.
1/2 tsp ground cinnamon
1/4 tsp ground ginger or 1 teaspoon grated fresh ginger
1/8 tsp ground nutmeg
1/8 tsp ground cloves

Optional – instead of the hemp seeds, for additional nutritional support, you could also opt for a scoop of Protein Powder, either the Vanilla Chai or straight Vanilla would be great.

Directions: Add all of the ingredients to your high speed blender and process until smooth and creamy. Top with a little cinnamon and a pinch of grated carrots. Enjoy immediately.

Breakfast · Egg based

Poached eggs on avocado-feta toast

July 6, 2016July 6, 2016 Belinda

I thought avocado toast was pretty wonderful until I tried mashing the avocado with Greek feta crumbles and my gosh, the flavor shot up like crazy.
This is especially lovely on sourdough toast. If you don’t feel like having the eggs on top, just have the avocado-feta toast on it’s own.

For 2 people (can easily be augmented)

2 ripe avocados
1/4 to 1/2 tsp chili flakes, depending on how much kick you like
3 to 4oz Greek feta cheese, crumbled
salt and ground black pepper
good olive oil
2 slices of sourdough toast
2 large organic eggs

Firstly, add about 1 inch of water to a frying pan and bring to a simmer.

Mash the avocados in a bowl with a few drops of olive oil (about 1 tsp) salt, pepper and chili flakes, then add the feta and mix through but don’t mash the feta too much, just enough to blend.

Toast the sourdough bread.

Drop the eggs gently into the simmering water, then turn the heat down so you barely see the bubbles. As you poach the eggs, gently gather the white of the eggs around the eggs and keep spooning the hot water over the top of the eggs so they cook. (Poaching eggs is something you just learn to do over time. I don’t use vinegar like many chef’s do, as I don’t like the flavor)

Spread the avocado mixture over the toast and season.

Remove the eggs with a spatula when they start to lose that “snotty” look (that’s the only way I know how to describe an under-cooked poached egg!)

Place an egg on top of each piece of toast and season with salt pepper and chili flakes.

Breakfast · Egg based · Gluten Free

Frittata muffins

April 3, 2016April 3, 2016 Belinda

These are super easy, and lovely to make ahead of time and reheat. You can change up the ingredients, just make sure they’re super tasty with lots of good quality strong cheddar cheese.

6 large organic eggs
1/2 cup milk (or cream for a richer taste)
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 cup (6oz) shredded mature Cheddar cheese (not the pre-grated sort)
3/4 cup zucchini, chopped small
1/2 cup chopped bacon
1/4 cup red bell pepper, chopped small
2 tbsp chopped red onion

Makes: 6 servings/12 muffin frittatas

Heat the oven to 350°F.
In a little butter, saute the zucchini, bacon, red pepper and chopped onion until starting to soften and the bacon is starting to brown.
Beat the eggs, milk/cream, salt and pepper in medium bowl until well-blended. Add the grated cheese and the zucchini, bell pepper, bacon and onion mixture; mix well.
Spoon evenly into 12 greased muffin cups, about 1/4 cup each. Add a little extra grated cheese on top of each muffin if you like.

Bake in the oven until just set, 20 to 22 minutes. COOL on wire rack 5 minutes. REMOVE from cups; serve warm.

Breakfast · Egg based

Baked cheesy, bacon eggs

March 28, 2016 Belinda

This dish reminds me so much of my mother when I was young as she would make this for me for lunch when I came home from school. It is so soothing and tasty.
This recipe is for 2 people, but you can make as many as you want.

Serves 2

1/2 cup grated mature cheddar cheese (not the pregrated stuff)
1 tbsp good Dijon Mustard. (I use the “Edmund Faillot” brand)
2/3 cup smoked bacon pardons, pancetta
2 tbsp heavy cream
Salt and pepper

Grease and season 2 small ovenproof dishes with butter and crack 2 eggs into each one.

Place the 1/2 cup of grated mature cheddar cheese into a small bowl and mix with 1 tsp of Dijon mustard, 2/3 cup of smoked bacon lardons or pancetta and 2 tbsps cream.

Season with salt and pepper. Scoop the cheese mixture on top of the eggs and bake in a pre-heated oven at 350 F for 10-12 minutes.

Serve with toasted bread cut into thin slices so that you can dip them into the eggs.

Breakfast · Chocolate · Dairy-free · Dessert · Do-ahead · Gluten Free

Healthy chocolate, coconut overnight oats

August 30, 2015September 7, 2022 Belinda

This recipe comes from a food blog called ‘Back to her roots” and being a coconut fanatic, that is what first attracted me, then I read the ingredients and fell hook, line and sinker.
Make these in wide mouth mason jars, leave them in the fridge until you have one for breakfast or take one to work. If you want a snack size, make them in a smaller jar.

Makes one serving

½ cup rolled oats
1 cup Unsweetened Vanilla Almondmilk Coconutmilk Almond Breeze
2 tbsp unsweetened cocoa powder
⅛ tsp almond extract
1 tbsp chia seeds
2 tbsp unsweetened shredded coconut
2 tbsp maple syrup
Pinch of salt (important)
Shredded coconut, almonds, and dark chocolate chunks for garnish

Combine all ingredients in a bowl, stirring until well-mixed. The mixture will look liquidy.
Transfer to a serving bowl or jar, cover and refrigerate for at least four hours, or preferably, overnight.
Before serving, stir, and top with additional coconut, almonds, and dark chocolate.