slowed cooked scrambled eggs, maple-mustard bacon, & nut-fruit bread. {grain-free}

21 December 2014

I didn't sleep very well last night; I tossed and turned. Perhaps it is the impending holiday, and with my childlike enthusiasm I simply cannot wait any longer for what the day will bring: being tucked away in Northern Maine surrounded by family, conversation, the dogs, and a plethora of delicious food made with love.

This morning, I knew immediately that I needed to welcome the much anticipated holiday (and to soothe my lack of sleep) with a warm, comforting breakfast. I hope you enjoy it as well, and have a happy Christmas with the people (and animals) you love the most.

slow cooked scrambled eggs with dill & butter. 

serves 2

1 TBL unsalted butter, divided
1 tsp olive oil

4 free range eggs
2 TBL organic cream
Maldon sea salt and cracked pepper to taste
1 TBL fresh dill, chopped

1. Heat a small-medium pan over low-medium heat. Add 1/2 TBL of butter and oil to the pan. 
2. Meanwhile, whisk together the eggs, cream, and a pinch of salt and pepper. When the butter starts to bubble add the add the egg mixture. Cook them over low heat, folding them over almost constantly with a rubber spatula, until the desired doneness. Add the rest of the butter (this adds a creamy silkiness). Check for seasonings. Serve hot with fresh dill scattered on top.

maple-mustard bacon. 

serves 2

4 slices pork bacon (I used bacon made of pork shoulder--its a little leaner than regular bacon) or turkey bacon

1 TBL maple syrup

1 tsp Dijon mustard

1. Preheat the broiler or grill in your oven. Lay the bacon an oiled baking sheet. In a small bowl, mix together the maple syrup and Dijon mustard. Brush the bacon with the mixture and pop under the broiler for 3 minutes. Take the bacon out, flip it, brush the other side with the maple-mustard mixture, and pop back under the broiler for 3 more minutes or until desired crispiness (just keep an eye on it to make sure it doesn't burn). Serve hot. 

paleo nut, seed, and fruit bread.

makes 1 mini loaf

Inspired by Green Kitchen Stories and A Tasty Love Story

This bread is wholesome and dense, like a German rye bread. This is a perfect grain-free vehicle for smoked salmon or heaps of fresh cucumbers. It is wonderful toasted. 

2 heaping cups of raw nuts and seeds of your choice, divided 

1/4 cup of dried fruit of your choice (I used raisins and sultanas)

3 range free eggs

3 TBL of whatever oil you prefer (I used extra-virgin olive oil)

a pinch of Maldon sea salt

1. Preheat oven to 325 °F/160 °C
2. Grind seeds, and half of the nuts to flour-like structure. Chop the other half of the nuts a little less refined.
3. In a bowl combine all of the ingredients and stir well together. Pour batter into a loaf pan lined with parchment paper.
4. Bake in oven for 45 minutes. Let it cool before removing from the pan.
*The bread keeps moist and delicious up to a week in the fridge. You can easily freeze it as well.

shallot and herb neufchatel.

makes 1 cup

1 package of organic neufchatel, softened at room temperature

1 small shallot, peeled and roughly chopped

a handful of each: flat leaf parsley, dill, chives

1 -2 TBL of organic cream

sea salt and cracked pepper

1. Add all of the ingredients into a food processor and blitz until smooth. 

happy eatings & cheers!

everything bagels. {grain-free & dairy free}

2 June 2014

This past weekend I had an open calendar. A first in a while. So, I took some of that free time to try out few new recipes that I have been meaning to add to my repertoire. The rest of the weekend was spend in the warm sun, & walking around our coastal city. I found this bagel recipe from the Elana's Pantry cookbook. So when you go into this, don't picture biting into a big fluffy yeasty bagel, because that is not what you are going to get- which is totally okay. These bagels have more of a savory quick bread texture, & are perfect toasted with a bit of herbed goat cheese, a slice of ripe tomato, & some fresh arugula (skip the goat cheese if you want to make it vegan or paleo & do cashew cheese instead). 

If you don't have a doughnut pan, I would imagine that using a muffin tin would work just fine. Just split them open and pile them high with your favorite toppings as you would with the bagel shape. Enjoy the beautiful Spring weather & all the glorious flowers this season brings!

everything bagels. 

makes 6 (using a doughnut pan)

Slightly adapted from Paleo Cooking from Elana's Pantry 

1 ½ cups blanched almond flour
¼ cup golden flax meal
1 TBL coconut flour
1 tsp. baking soda
¼ tsp. sea salt
5 large free-range eggs
2 TBL apple cider vinegar

1 TBL sesame seeds 

1 TBL poppy seeds

1 TBL sunflower seeds

a pinch of coarse sea salt (I used Maldon)

1. Preheat oven to 350 F. Grease a doughnut pan with coconut oil & dust with coconut flour.
2. Sift together the almond flour, flax meal, coconut flour, baking soda, & salt. In a stand up mixer, add the eggs & mix until thoroughly combined. Add the dry ingredients. Add the vinegar & mix until combined.
3. Place the batter in a resealable plastic bag, snip off one corner, and pipe the batter into the prepared pan. Sprinkle with seed mixture.
4. Bake for 20 to 25 minutes, until a knife inserted into the center of a bagel comes out clean. Let the bagels cool in the pan for 1 hour, then serve.
5. To store, leave at room temperature overnight, then refrigerate in airtight container.

happy eatings & cheers!