Category: Breakfast - HARRISON STRENGTH & FITNESS

Quick & Easy Sweet Potato Hash

10/13/2013

http://nomnompaleo.com/

Ingredients:

1 large garnet yam (I use the term yam and sweet potato interchangeably)
1 big pinch of kosher salt
Several turns of freshly ground black pepper
A few shakes of garlic powder
A couple of dashes of onion powder
A sprinkle of dried herbs (I used Penzeys Parisien Bonnes Herbes)
2 tablespoons fat of choice (I used lard)
Aleppo pepper (optional)
4 large eggs (2 per serving)
1 tablespoon butter
Kosher salt
Freshly ground black pepper
Aleppo pepper (optional)

Instructions:

Peel and cut the yam lengthwise so the slices fit in the feeding tube of your food processor.
Attach the julienne slicer blade to the machine and shred the yams. (You can grate the yams by hand but the risk of maiming yourself goes up exponentially.)
Transfer the shredded yams to a large bowl and toss with salt, pepper, garlic and onion powders, and dried herbs.
You can definitely substitute fresh alliums and herbs if you’ve got them. Taste the mixture and adjust the seasoning.
Heat the fat in a large cast iron skillet over medium heat. When the oil is shimmering, add the seasoned sweet potatoes/yams.
Toss everything in the fat and stir-fry for a minute. Then, pop on a lid for a few more minutes while the yams cook.
The hash is ready when there’s some crunchy brown bits and texture is soft and tender.
Melt a tablespoon of butter in a 8-inch cast iron skillet over medium-low heat. When the butter foams, crack two eggs into a bowl and pour ‘em gently into the hot pan.
Season the eggs with salt and pepper, and cover with a lid for 2-3 minutes, depending on how runny you like your yolks.
Once they’re done, carefully slide them out of the skillet and on top of a mound of hash. Repeat with the remaining eggs. Sprinkle some more Aleppo pepper on top.

Banana Vanilla Bean Pancakes with Mixed Berry Compote

10/6/2013

http://paleomg.com

Ingredients:

2 bananas, peeled
3 eggs
3 tablespoons coconut flour
1 vanilla bean pod
1 teaspoon vanilla extract
¼ teaspoon baking soda
sprinkle of cinnamon
pinch of salt
1 cup frozen mixed berries
1-2 tablespoons honey

Instructions:

Place banana in a food processor and puree until smooth.
Then crack eggs into food processor and mix together.
Now you’ll want to get the beans out of you vanilla bean pod. Use a sharp knife to cut the pod in halve, lengthwise. Then use the back of your knife to scrape out the inside of the pod, removing all the flecks.
Toss the flecks into the food processor along with coconut flour, vanilla extract, baking soda, cinnamon, and salt.
Puree until smooth.
Now heat up a large non-stick skillet over medium-high heat. Once skillet is hot, pour around 2-3 tablespoons of the mixture into skillet. I made each pancake about 3 inches, and that was perfect for flipping.
Wait until each pancake begins to form bubbles on the surface, then flip. If you keep the pancakes smaller, the will cook more evenly and flip perfectly.
While the pancakes are cooking, let’s make the compote.
Place frozen berries in a small saucepan over medium-high heat. Once the mixed berries begin to soften, add in honey and use a spatula to break up the berries even more.
Make all your pancakes and top with berry compote.

Paleo Italian Eggs

8/4/2013

http://everydaypaleo.com

Ingredients:

1 small yellow onion, halved and sliced
2-3 small zucchini squash, halved and sliced
4-5 large tomatoes, diced
3 garlic cloves, minced
A big handful of fresh basil, chopped
About 1/2 cup chives, finely chopped
Salt and pepper to taste
12 eggs (more or less depending on how big your skillet is or how many people you are feeding
Cooking oil of your choice (I used bacon grease)

Instructions:

In a large skillet, heat the oil of your choice over medium and saute the onions until translucent.
Add the zucchini, tomatoes, and garlic and bring to a simmer.
Let the tomato mixture simmer, mixing occasionally until it begins to thicken.
Add the basil, and a little bit of salt and pepper, stir and taste and season more if desired.
Make little holes in the sauce with your spoon and crack an egg into each hole.
Sprinkle the whole dish with chives, turn the heat down to low or medium low, cover and let the eggs cook until the whites are done but the yolks are still runny (about 5-8 minutes depending on how much sauce or how many eggs you cram into the skillet). Cook longer if you want your eggs cooked all the way through.
Scoop out an egg or two for each person, and enjoy!!

Pumpkin-Apple Spice Waffles

7/21/2013

http://paleomg.com

Ingredients:

For the pumpkin waffles -

½ cup pureed pumpkin
¾ cup almond flour (for nut free: 3 tablespoons coconut flour and 1 tablespoon sunbutter)
¼ cup canned coconut milk
½ cup shredded unsweetened coconut
2 tablespoon maple syrup
2 eggs, whisked
⅛ teaspoon baking soda
⅛ teaspoon baking powder
1 tablespoon vanilla extract
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ginger
¼ teaspoon salt

For apple spice topping -

2 apples, cored and thinly sliced (I used Sweet Tango- holy moly bomb)
1 tablespoon maple syrup
½ tablespoon cinnamon
¼ teaspoon allspice
⅛ teaspoon ground cloves
pinch of salt
2 tablespoons coconut oil

Instructions:

Heat up your waffle iron!! If you don’t have a waffle iron, you need to go buy one, or just make pancakes instead.
In a medium sized bowl, mix together coconut milk, eggs, maple syrup, and vanilla.
Then add the rest of the dry ingredients and pumpkin and mix together. Add a bit more coconut milk, if needed. The batter should be runny but still have a bit of girth to it. Ew, I just said girth.
Ladle into your waffle maker. Be careful, they expand a bit so they will be pour over if you get ladle happy.
Cook until done. Mine took about 3-4 minutes, I’d say.
While your waffles are cooking, add a couple tablespoons of coconut oil to a large skillet and add your sliced apples to the pan.
Mix around to help the apples coat in oil, add in some maple syrup, and sprinkle with your cinnamon, allspice, ground cloves and salt.
Add a splash of water to the pan and cover to help the apples become soft. Cook for around 10 minutes, making sure to mix occassionally so they don’t burn.
Once your pumpkin waffles are done cooking, add your apples on top along with a crap ton of maple syrup on top and/or coconut butter or regular butter.
Eat with bacon. Duh.