Twice Baked Breakfast Sweet Potatoes

Ingredients

 

• 2 medium sweet potatoes
• 4 slices bacon
• 1 medium sweet onion, diced
• 4 garlic cloves, minced
• sea salt and black pepper
• 4 small eggs

 

Directions

1. Heat oven to 400 degrees. Poke sweet potatoes with a knife a couple times then place directly onto oven rack. Cook for 40-45 minutes until soft. Remove and let cool.
2. In a large skillet, fry bacon until crispy. Remove and toss in onion and garlic in leftover bacon grease. Cook for about 5-7 minutes until onion is translucent.
3. After bacon cools, cut into small pieces.
4. Once sweet potatoes are cool, cut lengthwise then scoop out the middle of the sweet potato. I used a knife to cut about 1/4 inch away from the skin all the way around then I cut the middle into three pieces. This makes it easier to remove the middle without breaking the skin.
5. Mash sweet potato into skillet. If it is a little undercook, cover and cook for 10 more minutes.
6. Stir in salt, pepper and half the bacon bits. Place sweet potatoes on a parchment lined baking sheet.
7. Scoop mash into potato shells then create a large divot for the egg. You will want to make sure the divot is big enough to fit the egg.
8. Break one egg into each divot then sprinkle with remaining bacon bits. Cook for 15 minutes or until yoke is set.

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Creamy Kale Baked Eggs

 

Author: Hayley @ Health Starts in the Kitchen

Serves: 4

Ingredients

• 4 Eggs, preferably local, organic & pasture raised
• Coconut Milk Creamed Spinach (made with Kale), see recipe at bottom
• 2 tablespoons chopped Organic Roasted Red Peppers
• 8 Cherry Tomatoes
• ½ cup Grated Mozzarella Cheese*, optional

Instructions

1. Preheat oven to 400 degrees F
2. Butter 4 small, oven proof ramekins and place on a cookie sheet
3. Make a batch of my Coconut Creamed Spinach, using kale instead of Spinach.
4. Add in chopped Roasted Red peppers at the end of cooking.
5. Divide your Creamed Spinach between your ramekins
6. Top each with halved cherry tomatoes and mozzarella cheese* if desired
7. Using a spoon create a small indent in the top of each and fill each with an egg & season with s&p
8. Bake at 400 degrees for 15-20 minutes, just until eggs are cooked but yokes are still runny.
9. Allow to cool slightly before serving
10. Enjoy!

Coconut Milk Creamed Spinach (or Kale)

 

Author: Hayley @ Health Starts in the Kitchen

Ingredients

• 2T Coconut Oil, Butter, Ghee or my Whipped Cooking Oil
• 1 medium Organic Onion, chopped finely
• 2 large cloves of Garlic, pressed or finely chopped
• Pinch of Crushed Red Pepper
• Celtic Sea Salt and Pepper to taste
• 1 Bag of Organic Spinach or baby kale
• ⅓c Organic Coconut Milk or Organic Heavy Cream

Instructions

1. In a large skillet, over medium then sauté onions and garlic until soft in your healthy fat.
2. Add Spinach and toss, feel free to add a little more oil if needed.
3. Season with salt, pepper and a pinch of crushed red pepper to taste.
4. Reduce heat to med/low and add the coconut milk, stir well.
5. Allow to heat/simmer slightly to reduce for about 1-2 minutes.
6. Enjoy!

 

Notes

You can also use raw heavy cream and/or add parmesan cheese if desired.

 

Source: http://www.healthstartsinthekitchen.com/2013/02/18/coconut-milk-creamed-spinach/

Bacon Egg Cups

Ingredients

• 6 medium slices bacon
• 4 Organic large eggs
• 1 Small Broccoli Crown (florets only for this)
• pinch Salt & Pepper

Optional

• 1/4 cup Cheddar

Directions

	Using a muffin pan, spray with nonstick and line the cups with one slice of bacon. (yes the egg will still stick to the pan) Start by covering the bottom first and then work your way around the sides.
	Place a small amount of cheese down on top of the bacon and then 1-2 broccoli florets on top.
	Scramble eggs in a bowl and add a pinch of salt and pepper. Pour eggs over each cup.
	Bake at 350 degrees for 15-20 minutes. Source: http://scdfoodie.com/bacon-eggs-cups/

lemon-herb dressing

PREP TIME 5 MINS • SERVINGS 8 • YIELD 1 CUP

1/3 cup fresh lemon juice
2/3 cup extra-virgin olive oil
1 teaspoon gluten-free Dijon mustard
1/2 teaspoon minced shallot
sea salt and black pepper to taste
1/2 teaspoon minced fresh cilantro or basil (optional)

Combine all the ingredients in a resealable glass jar and shake well to combine.
Label and store in the refrigerator for up to a month.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4867-4871). Victory Belt Publishing. Kindle Edition.

balsamic vinaigrette dressing

PREP TIME 5 MINS • SERVINGS 8 • YIELD 1 CUP

1/3 cup balsamic vinegar
2/3 cup extra-virgin olive oil
1 teaspoon gluten-free Dijon mustard
1/2 teaspoon minced shallot or garlic
sea salt and black pepper to taste
1/2 teaspoon dried oregano or basil (optional)

Combine all the ingredients in a resealable glass jar and shake well to combine.

Label and store in the refrigerator for up to a month.

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4856-4857). Victory Belt Publishing. Kindle Edition.

creamy ginger lime dressing

PREP TIME 5 MINS • SERVINGS 4 • YIELD ABOUT 1/2 CUP NUTS

1/2 to 1 teaspoon minced fresh ginger
zest and juice of 1/2 lime
1/4 cup full-fat coconut milk*
1/4 cup + 2 tablespoons macadamia nut oil

Source:
Sanfilippo, Diane (2013-12-29). The 21-Day Sugar Detox: Bust Sugar & Carb Cravings Naturally (Kindle Locations 4817-4825). Victory Belt Publishing. Kindle Edition.