Tex Mex Breakfast Hash

leftover chicken

Sautéed Bell Peppers

eggs

butter (or olive oil)

Scramble eggs.  Add in leftover chicken and bell peppers. Serve with salsa and avocado.

Mashed Cauliflower

Yummy served with Chicken Curry.

1 head cauliflower, steamed (or 1 lb frozen cauliflower, steamed)*
2 T coconut milk
2 T chicken broth
1/2 tsp kosher salt
1/4 tsp pepper

You can substitute cream for coconut milk, and cheese for chicken broth, if you are including dairy.

Cook cauliflower.  Place in food processor with other ingredients.  Pulse until finely chopped and whipped, almost a puree.  Adjust amounts to your taste.

* I prefer frozen for this recipe.  It's cheaper, and the texture doesn't affect the final result.  However, I prefer fresh cauliflower if I roast it.

Sauteed Kale

1 serving

3 cups fresh kale*, chopped
1 Tbsp fat (bacon grease, coconut oil, or beef tallow)
red pepper flakes
salt & pepper

Heat skillet to medium-high.  Add fat; heat 30 seconds.  Add kale.  Stir and cook until slightly wilted.  Turn off heat; add seasonings.

*You can buy a fresh head of kale at Native Sun that is really delicious.  Or you can buy the bagged kale at Publix.  If you buy the bagged kale, make sure to tear out any large ribs in the leaves, unless you like them (I don't!).

Paleo Cookie Dough

Sometimes my hormones get the better of me, and all I want is to crack open a tub of nestle cookie dough and go to town.  This recipe does a good job of taking that craving down a notch!  This is an occasional treat.  By occasional I mean, literally, once a month.  This is a whopping amount of nuts to eat at one sitting, and definitely not healthy to do on a regular basis. But it's better for you than that tub of over-processed, rancid vegetable oil yumminess.

Original recipe is here; it adds an extra step of refrigeration and a topping of melted chocolate.  I prefer to eat out of the bowl.  Also, I have cut the recipe to one quarter of its original size and altered it to not require any equipment other than a fork and a bowl.

1/2 cup almond meal/flour
1/4 cup shredded unsweetened coconut
2 Tbsp almond butter
3/4 tsp coconut flour
1/8 tsp salt
1 tsp honey
3/4 tsp vanilla extract
coconut oil (about 1 Tbsp)

Mix all ingredients except oil in bowl until well-combined (and all chunks of almond meal smoothed out).  Add in just enough oil to make it come together as a "dough."  Refrigerate if desired.

Salmon & Zucchini

per serving

5 oz piece of salmon
2 cups zucchini, sliced thin
2 Tbsp fat (butter - diced, coconut oil, olive oil)
1/2 tsp dill
lemon juice
salt
parchment paper

Place zucchini on parchment paper*.  Top with fat, and sprinkle with salt and dill (1/4 tsp per filet).  Place salmon on zucchini (if skinless, place directly on top; if skin-on, nestle the salmon next to the zucchini).  Sprinkle salmon with lemon juice and salt.  Seal parchment paper.  Bake at 350 for 15 min.

How To Wrap Fish in Parchment Paper (I don't use the egg wash)

*Foil packets also work!

Sausage & Kale Soup

I eat this soup for breakfast a lot, using leftover sausage mix.

4 cups beef or chicken broth
1 lb breakfast sausage, uncooked
4 leaves fresh kale, chopped
OR sliced squash/zucchini
salt to taste

Bring broth to boil.  Scoop breakfast sausage into mini meatballs, and plop into boiling broth.  Stir; cook until done, about 5 minutes.  Add kale and simmer until kale is done to liking (a few minutes if you like it chewy, longer if you like it softened).

Sweet Potato Hash with Fried Eggs

Original recipe on Paleo Plan.

1 serving

2 tsp coconut oil
4 oz sweet potato, grated
1/2 onion, sliced thin (optional)
1 green or red bell pepper, sliced thin

1 tsp butter (or olive oil)
2 eggs

Heat skillet on medium-high.  Add coconut oil; heat 30 seconds.  Add veggies and saute until lightly browned.  Push to side of skillet; add butter.   Fry eggs in butter.  Serve eggs on top of hash.

Eggs Over Easy by Alton Brown: my favorite way to fry eggs.