Paleo Sweet Potato Breakfast Hash

The one thing I love about fall is lazy Sundays filled with football and big breakfasts. Usually on Sundays we eat only two meals (since we don’t have kids we have the luxury of sleeping in still). But because we only have a late breakfast and dinner, our breakfast has to be filling. One of my favorite breakfasts to throw together is a sweet potato breakfast hash. It has the perfect blend of protein, carbs and veggies, plus the leftovers are amazing on a Monday morning when you’re in a rush to get to work!

Paleo Sweet Potato Breakfast Hash with Bacon & Brussels Sprouts
 
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Serves: 2-3 portions
Ingredients
  • 1 sweet potato, peeled & diced (1/2" cubes)
  • ¼ cup onion, diced (~1/3 onion)
  • ¼ cup red bell pepper, diced (~1/2 pepper)
  • ½ lb brussels sprouts, stemmed & quartered (~10 bulbs)
  • 3 slices of bacon
  • 2-3 eggs (how ever many you want to eat!)
Instructions
  1. In a skillet, cook the bacon slices until almost fully cooked then set aside to cool
  2. (Optional: microwave veggies - see notes below)
  3. Using the bacon grease, add the sweet potato, onion and bell pepper
  4. Cook for 3-4 minutes over medium heat
  5. Add brussels sprouts and cook until potatoes and sprouts are softened (~2 min)
  6. Slice bacon into pieces and toss bacon pieces into potato mixture
  7. Cook for 1 more minute, then set aside
  8. In a medium skillet, fry the eggs (optional: crack eggs directly on top of hash and let cook. I personally do not like my yolk too runny, so I cook it separately)
  9. Scoop hash onto a plate and serve with the egg on top!
Notes
To help cook the sweet potato and brussels sprouts faster, I like to put them in the microwave with a tsp of water and covered for 1 min / 30 seconds respectively. You don't want to steam or cook them completely, but softening them up helps.

Aren’t the colors just pretty? I love a little green in every meal! It’s also a great way to “hide” the flavor of healthy veggies. sweet potato breakfast hash

Option #1:

Cooking the eggs on top of the hash (this was a previous method I tried, but I’m not a big fan of eating runny yolk) eggs over sweet potato breakfast hash

Option #2:

Frying the egg separately and serving on top! paleo sweet potato breakfast hash and eggs

Fiesta Egg Scramble: A Paleo Party in Your Mouth

Sometimes when its late and you’re hungry or you’re late in the morning and realize you forgot to go to the grocery store, you have to make do. For any regular Paleo eater, eggs are an easy go to for breakfast, lunch or dinner. But after a while, plain eggs, whether it’s fried, scrambled, poached, or hard boiled can get a bit boring. So I like to spice things up with a SCRAMBLE!

Okay, so you don’t have to be a gourmet chef or a brain surgeon to figure out how to make an egg scramble. You add in whatever ingredients you want in a pan then pour in the eggs, scramble and serve. If a hot mess like me in the morning can figure that out, then I’m pretty sure a caveman could too (so it’s Paleo… j/k). But the key to a great scramble is not only a theme (like Mexican, Greek or Italian) but great spices to take it up a notch. Since Mexican food is my favorite, I opened my fridge to find no good breakfast meats, but a lot of old veggies that were soon to be thrown out. So I made a Fiesta Egg Scramble or what I like to call “a Paleo party in your mouth!”

Fiesta Egg Scramble

fiesta egg scramble fiesta egg scramble fiesta egg scramble

Fiesta Egg Scramble: A Paleo Party in Your Mouth
 
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Recipe type: Breakfast
Cuisine: Mexican
Serves: 2
Ingredients
  • 5 eggs, scrambled
  • ½ red bell pepper, diced
  • ¼ red onion, diced
  • Handful of spinach (~1 cup)
  • Fresh pico de gallo
  • 1 Tbs Taco Spice Mix (recipe HERE or buy a pre-made version at Trader Joes)
  • Avocado or Guacamole to top
  • sprig of cilantro for decor
  • coconut oil for cooking
  • (optional: add in a meat)
Instructions
  1. In a medium pan saute the red onion & bell pepper with coconut oil
  2. Mix in the Taco Seasoning
  3. Saute until onions are translucent (~2min)
  4. Add in the pico de gallo & spinach
  5. Keep mixing spinach in until dark green and wilted
  6. Add eggs on top
  7. Cook for 45 seconds then start to mix the scramble
  8. When cooked, serve with extra pico, guacamole (or avocado) & cilantro on top!

 

Mango Salsa & Coconut Lime Cauliflower Rice

Okay, so I meant to post this last week, but between Stagecoach recovery and a bachelorette party last weekend. I don’t think I have many brain cells functioning.

I’m so excited because we leave for Cabo next week for a destination wedding that I get to actually be in vs. plan & produce. It’s the first time in a long time that I am actually IN a wedding! I am so used to having my “wedding planner & work hat” on that sitting back and enjoying is hard. We had her bachelorette party over the weekend and let’s just say, most of us are 30+ and half of the girls had kids, so our college sorority drinking skills were NOT up to par. I am still trying to recover from Friday night as we speak.

The only good thing… Operation Bikini Body for Cabo & our Maui wedding is in full force. The Paleo and pilates are sure helping me get into bikini body shape! One day I will go back to CrossFit…

In the meantime, enjoy a healthy post Cinco de Mayo treat…

Mango Salsa & Coconut Lime Cauliflower Rice

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Mango Salsa & Coconut Lime Cauliflower Rice
 
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Serves: 4
Ingredients
Mango Salsa
  • 1 mango, peeled and diced
  • 2 Tbs red onion, finely chopped
  • 1 Tbs jalapeno, minced
  • 1 tsp garlic, minced
  • 1 lime, juiced
  • pinch of salt & black pepper
Coconut Lime Cauliflower Rice
  • 1 head of cauliflower
  • 1 lime, juiced
  • ¼ cup coconut milk
  • 1 Tbs cilantro, minced
  • 1 Tbs coconut oil
Instructions
Mango Salsa
  1. Mix all ingredients together in a bowl and let sit in the fridge for a little to soak in the flavors
Coconut Lime Cauliflower Rice
  1. Break apart the cauliflower head into florets
  2. Place the florets into a food processor
  3. Pulse until chopped into rice like particles
  4. Heat up coconut oil in a large pan
  5. Saute "rice" until lightly brown (~2 min)
  6. Drizzle in the lime juice & coconut milk on top
  7. Stir and cook for another minute until absorbed
  8. Mix in the cilantro and serve hot

mango salsa mango salsa & cauliflower rice

Cowboy Boots & Paleo Coconut Shrimp

So I’m still recovering from the weekend. The Mr. & I went to the Stagecoach Festival in Indio/Coachella Valley over the weekend. For those who don’t know what Stagecoach is, it’s a 3-day country music festival in the dessert. Yes, I’m pretty sure I was one of the 10 Asian girls there, but I love country music. Some of the lineup included Toby Keith, Lady Antebellum, Zac Brown Band, Darius Rucker, Florida Georgia Line, Dierks Bentley, Jana Kramer… just to name a few! Despite the 106 degree temperatures, we had a blast! A few snapshots…

stagecoach festival {photos from my iPhone}

Paleo Coconut Shrimp

…and now on to more delicious things… after a weekend of indulgence (lots of PBR & BBQ) it’s back to being on diet. With only 4 more months until the wedding, it’s fitness & diet bootcamp time! I’m usually not a big fan of shrimp; however, I have a soft spot for coconut shrimp. I even chose it for one of our wedding appetizers!

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Cowboy Boots & Paleo Coconut Shrimp
 
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Serves: 4
Ingredients
  • 1lb large peeled & deveined raw shrimp
  • 1 cup unsweetened shredded coconut
  • 1 cup almond meal
  • ¼ cup of coconut flour
  • 2 eggs
  • pinch of sea salt & black pepper
  • coconut oil for frying (~1/2 cup)
Instructions
  1. Rinse off the shrimp & pat dry
  2. In a large bowl combine the shredded coconut, almond meal, salt and pepper
  3. Place the coconut flour and eggs into separate bowls
  4. First, dip the shrimp in the coconut flour and shake off excess
  5. Second, dip the shrimp thoroughly in the egg and remove excess
  6. Lastly, coat the shrimp in the coconut/almond meal mixture
  7. Place each coated shrimp so they do not touch on a baking sheet until ready to fry
  8. In a large pan, melt half the coconut oil
  9. Fry the shrimp in batches until golden brown and cooked through (~2 min per side)
  10. Place cooked shrimp on paper towels to absorb oil
  11. Eat with a side of cauliflower rice & mango salad {recipes to follow}

Cooking by Photos

IMG_1729 IMG_1733 IMG_1738 IMG_1741{recipes for mango salsa & coconut lime cauliflower rice to come…}

Bulletproof Coffee

pc_explosion Okay so I apologize for being MIA, but apparently being your own webmaster and having very basic WordPress skills is the equation for disaster. I couldn’t access the admin part of my blog for days because apparently I exceeded my MB/GB allowance on my shared server (whatever that means) and my user & login info vanished during the upgrade! So I couldn’t post or access anything for the last few days! Luckily, the problem has been solved (at least I hope) and I have officially transferred over to the big kids playground and have my own server to host my blog!

Over the last few months the Mr. has been reading a lot about the Bulletproof Exec‘s famous “Bulletproof Coffee” and in my last post about Vitamin D, I suggested drinking it to help with absorption. Well we finally caved and decided to buy the “correct” ingredients to try it, and although I have stomach issues (the grass-fed butter & I do not agree), the Mr. swears by it. I personally can’t live without normal coffee in the morning. Something about the delicious smell & taste gets everything going, from a morning energy boost to even speeding along my bathroom routine.

So what is this new fad about Bulletproof Coffee?

Besides tasting like the most delicious paleo latte, it is apparently, also supposed to boost mental performance, increase energy and help make you lean by introducing healthy fats first thing in the morning. This idea was developed by the Bulletproof Exec and inspired by the Tibetan yak butter tea.

Grass-fed butter is a great source of healthy fat, vitamins, CLA & omega-3s and helps boost energy levels quickly and helps with weight loss & muscle building while also providing the building blocks to keeping our bodies healthy. More on butter…

Butter-Infographic1

Upgraded-Coffee-preview The Upgraded Coffee Beans & MCT Oil can be purchased online at the UpgradedSelf.com.

bulletproof coffee

How to Make Bulletproof Coffee
 
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This is the Bulletproof Coffee recipe by the Bulletproof Exec
Recipe type: Drink
Serves: 1
Ingredients
  • ~ 2 Tbs Kerrygold UNSALTED grass fed butter
  • 1-2 Tbs of MCT oil (you can substitute it with coconut oil, but MCT oil is 6 times the strength of coconut oil & doesn't contain mycotoxins)
  • 2 cups of hot coffee brewed with low-toxin beans (like Bulletproof® Upgraded™ Coffee)
Instructions
  1. Brew a fresh batch of coffee
  2. Combine all ingredients (be careful it's hot!) in a small blender (like a Bullet blender) or a large blender
  3. Mix until everything is melted, combined & frothy
  4. Pour into a large mug and enjoy!

Do not make the common mistakes of adding in sugar or creamers! Read about common Bulletproof Coffee mistakes HERE.

For more information, check out the Bulletproof Exec!

**This article contains affiliate links, but was not sponsored by the Bulletproof Exec. All opinions are based on the opinions of Cupcakes to Crossfit**

Chocolate Chip Espresso Mug Cake {Paleo-ish, Gluten-Free, Dairy-Free}

*Sorry this post is so late. For some reason I keep scheduling posts in WordPress and I come to find out later they haven’t posted!*

I have an internet browsing problem. One website leads to another leads to an hour of my time wasted educating myself about different things from recipes to health to business to wedding design to random funny nonsense.

The other day I was on BuzzFeed and one of the links on the bottom suggested I read “18 Microwave Snacks You Can Cook in a Mug“. I used to eat EasyMac in college like every night in a mug (I mean that’s the easiest thing to make right) so this peaked my interest! Blueberry muffins in a mug? Chocolate cake? Now we’re getting somewhere.

I live with my fiance, so I only bake when I have an occasion to go to or guests because if I bake there are only 2 of us to eat it! But a single serving in a mug… yes, please! Now, this isn’t fully Paleo because like the Delighted Momma said “using the microwave is not “Paleo””, but who’s judging?

{This recipe isn’t 100% original since I based it off of the Delighted Momma’s “Two Minute Paleo Blueberry Muffin” + The Lucky Penny’s “Espresso Mini Muffins“. Thank you for the inspiration!}

Chocolate Chip Espresso Mug Cake

chocolate chip espresso mug cake

Chocolate Chip Espresso Mug Cake {Paleo-ish, Gluten-Free, Dairy-Free}
 
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Recipe type: Dessert & Snack
Serves: 1
Ingredients
  • 3 Tbs blanched almond flour
  • 1 tsp espresso grounds
  • ½ tsp of baking powder
  • pinch of salt
  • 1 Tbs raw honey
  • 2 Tbs unsweetened applesauce
  • 1 egg
  • 1 tsp of vanilla
  • dark chocolate chips (>65% cacao) - your discretion on how many you want!
Instructions
  1. Mix all the ingredients together in a mug or microwavable bowl or a ramekin
  2. Cook in microwave for 2 minutes
  3. Let cool (the mug will be super hot) & enjoy!

  chocolate chip espresso mug cakechocolate chip espresso mug cakechocolate chip espresso mug cake

Juicing + Paleo “BluePrintCleanse” Cashew Milk

Early last year I bought an (overpriced) Breville Juicer thinking that juicing was the new “healthy thing to do.” All my friends were doing it; however, I was always drinking juice alongside my meal. My favorite juice was the Kale Aid (kale, apple, cucumber, celery, lemon & ginger) from Santa Monica’s True Food Kitchen. I attempted many times at home to recreate it, but multiple bunches of kale later and less than a liter of juice proved expensive, wasteful & a pain to clean! Sadly, my $400 juicer now sits in my garage unused and in its original box!

A few months later I saw a coupon on Fab for the BluePrintCleanse. My best friend always did this cleanse so I decided I’d try the 3-day one to “detox” before bikini season. Bad idea. Besides the narcolepsy, extreme hunger and mood swings, I didn’t feel any different. I actually felt a lot worse. To top it off before AND after the cleanse you pretty much can’t eat anything.

blueprintcleanseThis is the exact sample menu they gave me on my last day (cut & pasted from email):

  • Breakfast: Fruit – melon, mango, watermelon or other fruit (try not to mix fruits as it gives your digestive system extra work!)
  • Lunch: Fruit again or any combination of the following: cucumber, avocado, leafy greens, celery – add some lemon juice & olive oil to make a salad.
  • Dinner: Warm vegetable broth (low-sodium!) cucumber or avocado salad, mixed greens salad, arugula or spinach salad, lemon juice, olive oil (you get the picture)

Needless to say, I did not follow that menu due to extreme starvation & all that fruit = so much sugar. I think eating real foods is the key to my success, not drinking my meals.

However, the one thing that came out of it was my absolute LOVE for the cashew milk! Something about the cashews + agave + vanilla + cinnamon + filtered water was like a milk shake everyday! I ended up drinking it in the morning and night. It was so delicious! Cashews are also an excellent source of minerals, including copper, magnesium, zinc and manganese. I’m still on the team that believes agave is just like consuming high fructose corn syrup, so this is my version of the BluePrintCleanse’s Cashew Milk based of off Elana’s Pantry’s cashew milk.

Vanilla & Cinnamon Cashew Milk

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Paleo "BluePrintCleanse" Cashew Milk
 
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Ingredients
  • 1 cup raw, unsalted cashews (I buy mine at Trader Joe's)
  • 4 cups filtered water
  • 1-2 Tbs raw honey (depends on your sweetness preference)
  • 1 tsp vanilla
  • 1 tsp cinnamon
Instructions
  1. Soak cashews in water for 6 hours (overnight if needed, but no longer than 8 hours or it will start to ferment, which is great for cashew cheese, but not for milk)
  2. Dump water and rinse cashews thoroughly
  3. Add cashews and filtered water into a blender (Vitamix if you have one)
  4. Blend until liquified & foamy
  5. Strain with cheesecloth or fine mesh strainer (unless you like the pulpy texture)
  6. Place back in blender and add in vanilla, honey & cinnamon
  7. Blend together and serve!
  8. Store in an airtight container in the fridge (lasts about a week... if you don't drink it all first!)


IMG_1701

Paleo Pumpkin Coconut Flour Pancakes

I hope you had a wonderful weekend! This weekend we spent time spring cleaning and “redecorating”! A couple weekends ago we went to West Elm with all intentions of finding items for our wedding registry and instead we left with furniture, kitchen items & a rug! But I am in love with our new wood tiled nightstands (we got one for each side of the bed)! Now I just have to style it and make it look pretty. That’s for another time.

west elm wood tiled nightstand

Paleo Pumpkin Coconut Flour Pancakes

I know you’re thinking “it’s spring and pumpkin is something you eat in the fall, so why is she making pumpkin pancakes?” Well last week I tried out PaleOMG’s Hearty Banana Granola Pancakes (minus the granola), and they were absolutely delicious; however, the recipe used up all my ripe bananas.

Then, during our spring cleaning adventure, I found ONE can of Libby’s 100% Pumpkin hidden in our pantry from last Thanksgiving. I was going to throw it away, but I realized it wasn’t expired and I really wanted pancakes. So, I decided to make pumpkin pancakes instead of banana pancakes. I had to alter the recipe a little since pumpkin is a little different consistency, but the outcome: a delicious reminder of the holidays.

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Paleo Pumpkin Coconut Flour Pancakes
 
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Recipe type: Breakfast
Serves: ~8 pancakes
Ingredients
  • 3 eggs
  • ½ cup 100% pure pumpkin (I used Libby's canned pumpkin)
  • ½ cup canned coconut milk
  • 1 tsp vanilla extract
  • 1 Tbs maple syrup (optional)
  • 3 Tbs coconut flour
  • 1 tsp pumpkin spice
  • ½ tsp cinnamon
  • ¼ tsp baking soda
  • pinch of salt
  • coconut oil for greasing
Instructions
  1. In a food processor add the pumpkin puree and coconut milk and blend until smooth
  2. Add eggs, vanilla, and maple syrup and beat together for 30 seconds
  3. Slowly sift in the coconut flour, pumpkin spice, cinnamon, baking soda & salt
  4. {I like to combine all the dry ingredients together first before sifting into the mixture}
  5. Blend together until smooth
  6. Heat a non-stick skillet over medium-high heat
  7. Once hot, grease the griddle with coconut oil and pour batter into small (2-3 inch) pancakes {I usually use 3 Tbs of batter}
  8. Cook until edges are firm & starts to bubble (takes longer than regular batter ~ 3-4min) then flip and cook through
  9. Serve hot with maple syrup!
Notes
Adapted from my own coconut flour pancake recipe & PaleOMG's banana pancakes.
IMG_1690IMG_1695IMG_1694Recipe is linked to

Paleo Baked Mashed Sweet Potatoes

Yesterday was one of the most exciting days in my personal “wedding planning” experience. The Mr & I had our engagement session featured on Style Me Pretty! Getting featured usually is exciting, but since I’m a wedding planner, it’s more part of my job. So this was extra special because for the first time it wasn’t a client, it was ME! Make sure to check it out HERE!

style me pretty_haiku mill_engagement IMG_3561 Now enough of that icky lovey stuff (as my maid of honor would say “barf”) and onto something delicious…

Paleo Baked Mashed Sweet Potatoes

Baked & mashed sounds a little confusing, but my best friend taught me how to cook sweet potatoes this way. I used to make mashed sweet potatoes by peeling, cubing, boiling then mashing them, but she did something different: she baked them first. Apparently when you cook them in their skin it holds in the sweetness and keeps it super gooey & caramelized. I’m not even sure if you can consider this a dinner side because it’s more like dessert!

paleo baked mashed sweet potatoes

Paleo Baked Mashed Sweet Potatoes
 
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Serves: 4
Ingredients
  • 4-5 sweet potatoes
  • 1 Tbs grass-fed butter
  • ½ tsp cinnamon
  • 1 Tbs coconut milk
  • 1 tsp maple syrup (optional)
  • pinch of salt & ground pepper
Instructions
  1. Preheat oven to 400 degrees with rack in the center
  2. Wash the potatoes & pat dry
  3. Pierce each sweet potato several times with the tines of a fork
  4. Place the sweet potatoes in a baking dish
  5. Bake for about 50-60 minutes, until soft & caramelizing
  6. Remove and let cool for a few min
  7. Slice each potato down the middle, remove skin (it should just fall off) and place in a bowl
  8. Mix in the butter, cinnamon, coconut milk, salt & pepper
  9. Mash until combined

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Paleo Chicken Fingers

Wow… this week flew by. I can’t believe it’s already Friday! I’m sorry for not blogging, but I was so busy with work & exhausted.

On the theme of not having a lot of time, this is a quick and easy recipe you can whip up for dinner (that even kids will love). Instead of calling for take-out or grabbing something unhealthy, whip up some healthy chicken fingers!

Paleo Chicken Fingerspaleo chicken fingers

Paleo Chicken Fingers
 
Recipe type: Dinner
Serves: 2-4
Ingredients
  • 1lb chicken tenders (approx 8-10 tenders)
  • ½ cup almond meal (not flour)
  • ½ tsp garlic powder
  • 1 tsp Italian Seasoning
  • ¼ tsp black pepper
  • pinch of salt
  • 1-2 eggs (start with 1 add another if needed)
  • 4 Tbs coconut oil, divided
Instructions
  1. Mix almond meal, garlic powder, seasoning, pepper & salt in a bowl to make the "breading"
  2. In another bowl whisk an egg
  3. Dip each chicken tender in the egg then "breading"
  4. In a pan melt part of the coconut oil
  5. Fry chicken tenders on each side for 3 min until cooked
  6. Serve hot! Dip in dijon honey mustard, marinara sauce or eat as is!

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