Tuesday, January 24, 2012

Frittata with apples, eggs, meat, and cheese

I made this yummy frittata for breakfast this morning and Mark loved it! The apples go really well with the bacon and cheddar and give it a nice sweetness. I love a good breakfast I can throw in the pan and then let cook while I have my quiet time before the girls awake. I made the bacon in the oven the night before while cooking dinner so it was a snap to throw together in the morning. Many thanks to Simple Bites for a great recipe! You should check out the blog for great pictures and many more great recipes and tips for healthy cooking!


  • 2 egg whites (I skipped this part because I don't like to waste my yolks!)
  • 8 whole eggs
  • 1 cup cheddar cheese, grated
  • Salt, to taste
  • 3 slices bacon
  • Ground Pepper, to taste
  • 2 apples, Fuji or Gala
  • 1 Tablespoon butter
In a medium cast-iron or nonstick ovenproof skillet, heat the butter over medium heat. Crack the eggs, one at a time, over a small bowl. Add half of the grated cheese to the egg mixture and stir to combine. Add a pinch of salt and pepper, to your liking. Add egg mixture to the skillet. Sprinkle the bacon crumbles evenly over the eggs. Gently arrange the apples on top of the egg mixture, in a circular pattern. Sprinkle with remaining cheese. Move the skillet from the stovetop to the upper rack of your oven. Bake until frittata is firm in the center and cheese is browned, about 20 minutes. Use a flexible spatula to loosen the frittata from the pan. Carefully slide it onto a cutting board. Allow to cool for a few minutes before slicing into wedges.Put the rack in the upper third of the oven. Preheat oven to 450°F.

Sunday, January 15, 2012

nutbutter cereal

This recipe is very much like my other cereal recipe, but with a nutty flavor. Kind of like a grape nuts but sweeter with a sunflower butter kick. We liked it. It is a little more expensive than my other recipe because sunflower butter isn't cheap (we can't use peanut butter because Karis is highly allergic). But it was fun to change up our cereal a bit! Many thanks to Christian Mommy Blogger for such a great recipe! Check out her blog for some good pictures of the process. Note that this is soaked for better digestion and therefore you need to plan to start the day before.

  • 5 cups flour (I a mixture of spelt and kamut, but I think any grain would work)
  • 3 cups raw milk or yogurt (I used 2 3/4 cups water with 1/4 cup ACV)
  • 2 teaspoons baking soda
  • 1 teaspoon sea salt
  • 3/4 cup coconut oil (in its liquid form)
  • 2 cups natural nutbutter (nothing in the ingredients but nuts!)
  • 1 cup honey (I used maple syrup because we were low on honey)
  • 1 teaspoon vanilla extract
  • 1 tablespoon cinnamon
First day: combine the flour and milk/yogurt in a mixer bowl. Mix together until well combined. Cover bowl with a plate. Leave on counter for 24 hours.

2nd day: THREE STEPS:
1. Preheat oven to 350. Mix all of the ingredients into the mixer with the batter and blend until well combined. Pour batter into 2 greased 9×13 pyrex pans. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool until you can handle it.
2. Crumble it onto baking sheets (2 half sheet pans to be exact). You can make the pieces as big as you wish, but my family likes them smaller (like grapenuts).
3. Put in a 170 degree oven for 6-8 hours. Check every hour or as needed to remove dehydrated pieces on the top and shuffle around as necessary.

Serve with raisins, bananas, milk, etc.

Wednesday, January 4, 2012

Delicious, quick, and easy chicken lazone!

I found this recipe on Pinterest and as soon as I saw the few but delicious ingredients (does anyone else LOVE butter and cream like I do?), I knew I wanted to try it. But I had no idea how easy it would be! This is totally going to be my go-to meal from now on when I have no idea what to fix. It uses ingredients that are always in my kitchen and takes no time at all. I quickly prepped the chicken during nap-time, stuck it in the fridge, and threw it in the pan 15 minutes before we ate. I cannot tell you how easy it was! And Mark loved it! He is always quite skeptical of my new creations, but he was so excited that he asked if he could finish off the pan. I actually completely followed the directions for once and we ate it over quinoa and it was great! Check out food.com for lots of pictures of this fabulous recipe.


    • 1 teaspoon salt
    • 1 1/2 teaspoons chili powder
    • 1 1/2 teaspoons onion powder
    • 2 teaspoons garlic powder
    • 4 whole boneless skinless chicken breasts
    • 1/4 cup butter, divided
    • 1/2 cup heavy cream


  1. Combine the seasonings and coat chicken breasts.
  2. In large saute pan melt half of the butter and cook chicken over medium heat for about 7 to 8 minutes, turning once.
  3. Pour the cream into the skillet and lower the heat.
  4. Simmer for several minutes, stirring until the sauce thickens then add the remaining butter.
  5. When butter is melted place chicken breasts on four plates and top with the sauce.

Monday, January 2, 2012

New Favorite Breakfast Recipe: Farmer's Hash

My husband was quite excited about the potatoes in this recipe. He said it was one of the most filling breakfasts I have made. I thought it was delicious, but the girls weren't quite sure about the eggs mixed with the potatoes. Nevertheless, it is a delicious healthy breakfast that I will definitely add to the rotation. It would actually be good for dinner as well. And if you don't like your eggs cooked with the potatoes then you can certainly cook them separately, as they are the last ingredient to add in the skillet. Many thanks to Plan to Eat Blog for such a healthy, yummy, easy recipe! You should check out the blog for pictures and lots of other great recipes! I changed just a few things -- I used coconut oil since I didn't have any lard and I used sausage instead of bacon. I'm pretty sure that you could add just about any vegetable or meat to this recipe, and I'm sure I will try out many different options. We added cheddar cheese on top and it was really good. I think diced tomatoes would be delicious, but I knew my girls would not like them. I used half potatoes and half turnips, and no one even noticed the turnips.

  • 2 tablespoons lard, tallow, or coconut oil
  • 3 medium – large potatoes cut into ¼ inch dice
  • ½ large onion, diced
  • 5 strips of bacon, diced or ¼ – ½ lb of breakfast sausage
  • 10-12 good eggs
  • Garlic powder to taste
  • Sea salt to taste
  • Black pepper to taste
  • Optional add-ins or subs: Cheese, Bell or hot peppers, Greens, Swap turnips for some of the potatoes, Tomatoes
  1. Heat a cast-iron skillet over medium heat until good and hot. Add the lard and allow to melt. Add the potatoes, stir to coat in lard, and allow to cook 10-15 minutes, stirring occasionally and seasoning with sea salt.
  2. Add chopped onion, diced bacon, garlic powder and black pepper, and sauté another 5-10 minutes or until potatoes are tender and browned. Taste for seasoning and adjust as needed.
  3. Meanwhile, beat eggs. Once bacon is cooked and potatoes are tender pour eggs in, distributing evenly throughout the pan. Stir occasionally, as in scrambled eggs. Season if needed and serve once eggs are done to your liking. Now is a good time to add cheese if you desired.
  4. Serve alongside hot coffee or tea in front of a wood stove and happily spend the morning without cries of hunger.