I love Saturdays. I often find myself working extra hard during the week just so I can make sure when Saturday rolls around it isn’t filled with back to back meetings and errands, so I can actually take a bit of time and be still. My ideal Saturday morning consist of sleeping in and when I finally muster the strength to roll out of bed – to cook a yummy breakfast.
Today, I ventured out and tried two new recipes. It was a complete hit.
Paleo Biscuits & Southwestern Frittata’s
After getting a few questions about the recipes I used, I figured I’d go ahead and blog it out so my paleo friends can enjoy too.
First up, Paleo Biscuits.
You must know, I love biscuits. If a breakfast place doesn’t serve biscuits, I do not eat there. Breakfast is my favorite meal of the day and I do not play when it comes to dining out for breakfast. Ever. I was definitely hesitant about these, but really hopeful to get a recipe that doesn’t remind me of cardboard, styrofoam, or kitchen sink sponges. This was a hit.
6 egg whites
3/4 cup blanched almond flour
1/4 cup coconut flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 tablespoons coconut oil, room temp not melted
Instructions are pretty simple –
Preheat the oven to 400 degrees.
Mix almond flour, coconut flour, baking powder and salt in a mixing bowl. Then fold in the coconut oil so that the flour gets a bit crumbly. I used my hands for this part (no worries, I washed them first) because for the life of me the instructions “fold into something powdery” makes no sense to me. So just mix the stuff all up and put the bowl in the frig for 10 minutes.
While your flour is chilling, no pun intended, get out your baking sheet and line it with parchment paper. Or if you’re like me and suddenly realize you have no parchment paper in your house you can use aluminum foil and rub a bit of coconut oil on it. That seemed to work just fine.
Get another mixing bowl and pour in your egg whites. I just buy a carton of egg whites and used the measuring advice on the box to figure out how much I needed for the 6 egg whites required. Whisk the egg whites till frothy (aka – bubbly, in case you don’t speak in cooking terms). Then pour your egg whites into the chilled flour mixture and mix well, I let it sit for a minute so it would thicken just a bit. Then I just plopped about a tablespoon/ice cream scoop onto the parchment paper. My mix made 8, but depending on the size you want you could have more or less.
Bake them for 15-17 minutes until they brown a bit and you’re ready to enjoy your fluffy paleo friendly biscuits. I plan to make these again but make them thicker so I can cut them in half to make a egg, ham/bacon/sausage, avocado biscuit sandwich. Does that sound like a party in your mouth or what!?!?!?!
Next up was the Southwestern Frittata’s!
1 tablespoon coconut oil
2 garlic cloves, minced
1 cup sweet potato, peeled and grated
1 pound grass fed ground beef (or breakfast sausage)
1 tablespoons chili powder
1 teaspoon ground cumin
1/2 cup salsa verde (I used Target brand mild)
12 eggs (I used egg whites instead of whole eggs, but that was just preference)
1/2 cup of diced bell pepper
1/4 cup yellow onion, finely diced (this is optional – I don’t believe in chopping onions, so I didn’t use them)
Shredded Cheese (optional)
Preheat oven to 350.
In a large saute pan or skillet, saute the onions in coconut oil over medium heat until the onions are translucent. If you don’t want onions like me 🙂 then skip this and start with the coconut oil and your choice of meat in the pan.
Cook your meat just until it starts to brown and add the grated sweet potato and garlic.
Cook until the beef is completely browned and the sweet potato is soft.
Add the chili powder, cumin, and salsa, stir and lets this cook for a bit so it’s all hot.
I’d recommend tasting the mix now and adding sea salt or any other spice if you feel it’s missing something. I didn’t need to add anything though.
Pour the meat mix into your baking a dish (11×7 or some other similar size baking dish) so that it’s evenly covering the bottom.
In a large mixing bowl, beat together the eggs/egg whites and pour over the meat mix in the baking dish.
If you’re feeling sassy or are not completely dairy free, you can cover the top of the dish with the shredded cheese of your choice.
Cover tightly with aluminum foil and bake for 30 minutes.
Uncover and bake for an additional 10-15 minutes or until the eggs are set in the middle. Just make sure it’s not real runny in the middle if so bake for a few more minutes.
And there you have it – a quick, easy, healthy and completely satisfying Saturday morning breakfast.
I’m freezing some biscuits to pull out during the week in the mornings! I might actually do the same for the frittata’s. I’ll have to let you know how that works out.
I recommend for added enjoyment, you pull out your fancy dishes, invite a friend over, and share this meal with someone you love more than I love my Saturday mornings. I shared today’s meal with my bestfriend and soon to be bride, Andrea!