Baked Breakfast Casserole with Apples and Raisins posted by Brian Brijbag

Baked Breakfast Casserole with Apples and Raisins posted by Brian Brijbag
Baked Breakfast Casserole with Apples and Raisins posted by Brian Brijbag
Baked Breakfast Casserole with Apples and Raisins posted by Brian Brijbag
Cook time:  1 hour
Total time:  1 hour
Serves: 4-6
Ingredients
  • 4 cups cooked spaghetti squash flesh, drained and flaked
  • 1 very ripe plantain, mashed (1 cup)
  • 1.5 tsp ground cinnamon
  • ¼ tsp ground mace
  • ½ cup applesauce
  • ½ tsp sea salt
  • 1 tsp vanilla extract
  • ¼ cup avocado oil
  • 1 apple, peeled and diced (1 cup)
  • ½ cup raisins
  • 2 tbsp gelatin powder
  • 2 tbsp tapioca starch/ arrowroot starch
  • ½ tsp baking soda
  • 1 tsp cream of tartar
Instructions
  1. The night before: In a large bowl, combine the spaghetti squash flesh, mashed plantain, ground cinnamon, ground mace, applesauce, sea salt, vanilla extract, avocado oil, diced apple and raisins. Cover and refrigerate the spaghetti squash mixture overnight (until ready to bake).
  2. In another smaller bowl, combine the gelatin powder, tapioca starch/ arrowroot starch, baking soda and cream of tartar. Cover and keep on the countertop.
  3. The next morning: Preheat the oven to 350ºF/ 177ºC. Remove the spaghetti squash mixture from the refrigerator. Grease a 2.2qt/ 2L glass casserole dish lightly. Add the dry ingredients to the spaghetti squash mixture and stir to combine. Scoop into the prepared glass casserole dish and spread evenly, forming patterns with the tines of a fork.
  4. Place a sheet of foil beneath the casserole dish to catch any drips while baking and bake for 1 hour, or until lightly browned and bubbly around the edges. Great eaten warm or cold.

Chocolate Cake Paleo Donuts posted by Brian Brijbag

Brian Brijbag Chocolate Cake Paleo Donuts
Brian Brijbag Chocolate Cake Paleo Donuts
Chocolate Cake Paleo Donuts posted by Brian Brijbag

Chocolate Cake Paleo Donuts

Yield: 10 Donuts

Ingredients

  • 2 cups Otto’s Cassava Flour
  • 1/2 cup Dutch process cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon coarse ground sea salt
  • 3/4 teaspoon ground nutmeg
  • 1/2 cup coconut sugar
  • 2 tablespoons unsalted grass-fed butter, melted
  • 1 1/4 cup full-fat coconut milk
  • 1/2 lemon, juiced
  • 3 large organic egg yolks
  • 1/4 cup local raw honey
  • coconut oil

Directions

  1. Preheat the oven to 350°F.
  2. Prepare baking powder using recipe above, if you don’t have any.
  3. Add cassava flour, cocoa powder, baking powder, sea salt and nutmeg to a large mixing bowl. Stir to combine.
  4. In a small mixing bowl combine coconut sugar and melted butter.
  5. In a medium-sized mixing bowl whisk coconut milk, lemon juice and egg yolks.
  6. Add butter and egg mixture to the large mixing bowl with all the dry ingredients. Mix well using a hand mixer.
  7. Add raw honey and use electric hand mixer to combine mixture until slightly wet and completely well combined.
  8. Coat a donut pan with coconut oil for easy removal once the donuts are done. Using a large spoon, scoop dough into the donut pan. It won’t rise too high so you can keep it level with the top or slightly overfill for a more puffy donut. Transfer tray to the oven and bake for 20 minutes.
  9. Remove donuts from pan and transfer to a baking rack to rest. Reapply coconut oil to pan and empty the rest of the dough into the pan.
  10. The fudgy goodness of these chocolate cake paleo donuts can be enjoyed warm, straight out of the oven, but they’re also great cold. Store leftovers, if you have them, in a covered baking dish in the fridge.

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Fudgy Pumpkin Blondies (Paleo, gluten, grain, dairy free) posted by Brian Brijbag

Fudgy Pumpkin Blondies (gluten, grain, dairy free, paleo) posted by Brian Brijbag
Fudgy Pumpkin Blondies (gluten, grain, dairy free, paleo) posted by Brian Brijbag
This is a very simple and fast recipe to make and an awesome treat for you to serve for Halloween this year that everyone will love.
Fudgy Pumpkin Blondies (Paleo, gluten, grain, dairy free) posted by Brian Brijbag
Ingredients
  • 2 cups blanched almond flour
  • ½ cup flaxseed meal
  • 2 teaspoons ground cinnamon (optional)
  • ½ cup raw coconut palm sugar
  • ½ teaspoon salt
  • 1 egg
  • 1 cup pumpkin puree
  • 1 tablespoon vanilla extract
  • ⅓ cup (or more) chocolate chunks
Instructions
  1. mix together the almond flour, flaxseed meal, cinnamon, coconut palm sugar, chocolate chunks and salt
  2. in a separate bowl, whisk the egg, pumpkin and vanilla extract
  3. using a rubber spatula, gently mix dry and wet ingredients to form a batter being careful not to over mix or the batter will get oily and dense
  4. spoon the batter onto a 9-inch pan lined with parchment paper (I used this awesome silicone pan because nothing sticks to it and I don’t need to use paper or grease the pan)
  5. bake at 350°F until a toothpick inserted into the center comes out clean, approximately 25 minutes

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Breakfast Sweet Potato Hash posted by Brian Brijbag

Breakfast Sweet Potato Hash posted by Brian Brijbag
This sweet potato hash with sausage, caramelized onions, and eggs is a great way to start the day off right!

Ingredients

  1. 1 large onion, sliced
  2. 3 tbsp olive oil, divided
  3. 1/2 tbsp ghee
  4. 2 Italian sausages, diced
  5. 2 sweet potatoes
  6. 3 tbsp fresh rosemary
  7. Salt and freshly ground black pepper, to taste
  8. 3 eggs
Instructions
  1. Preheat the oven to 425 degrees F. Line a baking sweet with parchment paper. Heat one tablespoon of olive oil and the ghee in a skillet over medium heat. Add the onions and sprinkle with salt. Cook on low heat for 30-40 minutes, until dark brown and caramelized.
  2. Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Place into a large bowl with the remaining two tablespoons of olive oil and rosemary.
  3. In a separate skillet, cook the sausages until browned. Add the cooked onions and sausages to the bowl with the sweet potatoes and toss. Season with salt and pepper.
  4. Spread out the sweet potato mixture evenly onto the prepared baking sheet. Roast for 30-35 minutes until the potatoes are soft and browned. Either refrigerate overnight at this point or proceed to the next step.
  5. Place the sweet potato hash into a cast iron skillet and make three small wells to crack the eggs into. Crack eggs into the skillet and season lightly with salt and pepper. Bake for 15-18 minutes at 425 degrees F until the eggs are set.
Notes
  1. Servings: 4
  2. Difficulty: Medium

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Cauliflower Cups with Herb Pesto and Lamb posted by Brian Brijbag

Brian Brijbag Cauliflower Cups With Herb Pesto and Lamb
Cauliflower Cups With Herb Pesto and Lamb posted by Brian Brijbag

INGREDIENTS

Cauliflower Cups:

  • 2 Tbsp refined coconut oil, melted
  • 4 cups coarsely chopped fresh cauliflower
  • large eggs
  • ½ cup almond meal
  • ¼ tsp black pepper
  • scallions
  • 12 oz ground lamb or ground pork
  • cloves garlic, minced
  • 12 cherry or grape tomatoes, quartered
  • 1 tsp Mediterranean Seasoning (see recipe below)
  • ¾ cup firmly packed fresh cilantro
  • ½ cup firmly packed fresh parsley
  • ¼ cup firmly packed fresh mint
  • ⅓ cup pine nuts, toasted
  • ¼ cup olive oil

Mediterranean Seasoning:

  • 2 tsp fennel seeds
  • 1 tsp dried rosemary
  • 1 Tbsp dried oregano
  • 1 Tbsp dried thyme
  • 2 tsp preservative-free granulated garlic
  • 1 tsp dried lemon peel

DIRECTIONS

Cauliflower Cups:

  1. Preheat oven to 425°F. Brush the bottoms and sides of twelve 2½-inch muffin cups with coconut oil. Set aside. Place cauliflower in a food processor. Cover and pulse until cauliflower is finely chopped but not pureed. Fill a large skillet with water to a depth of 1 inch; bring to boiling. Set a steamer basket in skillet over water. Add cauliflower to steamer basket. Cover and steam for 4 to 5 minutes or until tender. Remove steamer basket with cauliflower from skillet and set over a large plate. Let cauliflower cool slightly.
  2. In a large bowl lightly beat eggs with a whisk. Stir in cooled cauliflower, almond meal, and pepper. Spoon cauliflower mixture evenly into prepared muffin cups. Using your fingers and the back of a spoon, press cauliflower onto bottoms and up the sides of the cups.
  3. Bake cauliflower cups for 10 to 15 minutes or until cauliflower cups are lightly browned and centers are set. Place on wire rack but do not remove from the pan.
  4. Meanwhile, thinly slice scallions, keeping white bottoms separate from the green tops. In a large skillet cook lamb, the sliced white bottoms of the scallions, and the garlic over medium-high heat until meat is cooked through, stirring with a wooden spoon to break up meat as it cooks. Drain off fat. Add green parts of scallions, tomatoes, and Mediterranean Seasoning. Cook and stir for 1 minute. Spoon lamb mixture evenly into cauliflower cups.
  5. For herb pesto, in a food processor combine cilantro, parsley, mint, and pine nuts. Cover and process until mixture is finely chopped. With the processor running, slowly add oil through the feed tube until mixture is well combined.
  6. Run a thin sharp knife around the edges of the cauliflower cups. Carefully remove the cups from the pan and set on a serving platter. Spoon herb pesto over cauliflower cups.

Mediterranean Seasoning:

  1. In a dry small skillet toast fennel seeds over medium-low heat for 1 to 2 minutes or until fragrant, shaking skillet occasionally. Remove from the heat; cool about 2 minutes. Transfer seeds to a spice grinder; grind to a powder. Add rosemary; grind until rosemary is coarsely ground. Transfer fennel and rosemary to a small bowl. Stir in oregano, thyme, garlic, and lemon peel. Store in an airtight container at room temperature up to 6 months. Stir or shake before using.
Serves 6.

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PALEO BREAKFAST SCRAMBLE posted by Brian Brijbag

breakfast scramble posted by Brian Brijbag
Paleo approved breakfast scramble posted by Brian Brijbag

INGREDIENTS

Serves 1-2

  • 3 Cage-free, non-antibiotic/hormone eggs
  • 1/4 – 1/2lb Breakfast sausage, ethically-raised, preservative-free
  • 3 Bacon Strips, preservative-free
  • 1/2 Onion, diced
  • 1/2 – 1 cup Fresh green chilli or salsa (optional if you are avoiding nightshades)

DIRECTIONS

1. Turn on stove top burner to medium heat.

2. Layer bacon, sausage bits, and diced onions in a small, non-stick 6-inch frying pan.

3. Stir frequently with a wood spatula for 8-12 minutes or until cooked evenly.

4. Whisk three eggs in a small mixing bowl.

5. Pour egg mixture over bacon, sausage, and onions.

6. Stir frequently to avoid burning for 2-4 minutes or until eggs are set.

7. Plate egg scramble and garnish with fresh green chili or salsa

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Homemade Almond Milk by Brian Brijbag

Homemade Almond Milk by Brian Brijbag

Homemade Almond Milk by Brian Brijbag
This is a picture from a Homemade Almond Milk recipe by Brian Brijbag.

Prep time:  24 hours

Total time:  24 hours

Serves: 4 cups

Ingredients

  • 1 cup raw almonds
  • 4 cups filtered water
  • 1 teaspoon vanilla extract, optional (skip if you’re doing a Whole30 or use 1 teaspoon vanilla powder)

Instructions

  • Place 1 cup of raw almonds in a bowl or Mason jar and cover with water. Soak for 24 hours in the refrigerator. I drain the water off and start fresh for making the milk itself.
  • In a powerful blender—Vitamix or similar‚combine soaked almonds and 4 cups of filtered water. Blitz for 1-2 minutes or until the nuts are completely broken down.
  • Strain the nut milk through several layers of cheesecloth or a nut milk bag. Squeeze out the excess moisture from the ground up almonds.
  • Stir in the vanilla extract, if desired.
  • Keep in a tightly covered container. Stays fresh for about 3 days.

Notes

*Bonus: you can dry the nut remnants in a very low oven (200°F) to make almond flour.

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