Grapefruit with Chili & Rosemary

“It’s a match made in heaven.”
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I found this “recipe” (https://www.bonappetit.com/recipe/grapefruit-with-chile-and-rosemary) from @bonappetitmag several years ago and gave it an upgrade by replacing the sugar with local @ashevillebeecharmer firecracker hot honey. You could absolutely serve this as a brunch side dish and wow your guests despite its simplicity. The grapefruit/rosemary/chili flavors are a perfect combination! These flavors also inspired me to make my new favorite cocktail...stay tuned, I’ll share that recipe soon!

Patatas Bravas Shakshuka

From one delicious dish to the next...these leftovers were just as good as the first time in a shakshuka-like makeover! We made a double batch of Patatas Bravas for our @curatetapasbar inspired tapas night last week, and used the leftovers to create this delicious breakfast.

First you'll need to make your potatas bravas, if you haven't already (for the patatas bravas recipe we used click here). I filled my cast iron skillet with the leftover potatoes (one layer) and sauce (about 1-1/2cups), and set the heat to medium. Once heated through, I gently cracked 4 eggs into the pan and nestled them into the sauce and potatoes. Here you could cover the pan and cook on low for about 10 minutes, or place uncovered in a 375 degree oven for about the same amount of time, or until eggs are set. Once done, I drizzled with aioli and sprinkled some Aleppo pepper and freshly chopped parsley. This would be a fabulous brunch dish, and you could easily fit more eggs to stretch it. Put this on your menu... you won’t regret it!

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Here are a few tips for the original Patatas Bravas recipe which came from @thedefineddish : 1) I parboiled my potatoes for about 5 minutes then thoroughly dried them before roasting, I find this results in crispier potatoes. 2) If you want crispy potatoes, don’t crowd your pan! Spread them out, give them room and use a bigger baking sheet if you have to. 3) If you like a bit more heat, I would add some chili pepper flakes when blending up the sauce. This is a keeper of a recipe...make it for sure!!

Fried Egg & Smashed Avo Sweet Potato Toast

“Everything in moderation. Except avocado.”
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Umm… can you tell we are addicted to sweet potato toast yet? Today’s toppings are smashed avocado, a “fried” egg, and Trader Joe’s Everything But the Bagel seasoning. Seriously, if you haven’t tried this gluten free version of regular toast, what are you doing with your life!?
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We’ve posted about this before but there are various ways you can go about cooking your sweet potato toast. First off, some stores sell already-perfectly-sliced sweet potatoes which saves you a lot of work. Cutting the sweet potatoes into perfect toast slices is the hardest part, so if you can find them already cut in your grocery store, it’s worth the extra money.
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Once slices are cut, you can either toast them several times in the toaster, or what I do is bake lots of slices in the oven on 400º, flipping halfway through, and then transfer them to the fridge/freezer, so I only have to put them in the toaster for one round throughout the week.
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However you decide to make sweet potato toast, and whatever toppings you decide to use, it’s imperative that you try it! Tag us & let us know what toppings you go with!

GF + Dairy Free "Cereal"

“Cereal is an acceptable meal at ALL times of the day.”
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Well at least *this* cereal is, because let’s be honest, most store bought cereal is full of junk. This is full of goodness.

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Here’s what is in my bowl: 
1/2 banana, blueberries, strawberries, pepitas, sunflower seeds, dried cranberries, raw almonds and cashews, unsweetened coconut flakes, 1 serving of granola (@purely_elizabeth is my fave), a scoop of collagen protein and all topped with @so_delicious almond milk. You could add some maple syrup or honey if you like as well. Give this a try, I think you’ll like it!

Banana Bacon Sweet Potato Toast

“I love sleep because it’s like a time machine to breakfast.”
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Seriously, does anybody else get excited to go to sleep because you have a delicious breakfast to look forward to? That happened to me last night, because I knew this amazing sweet potato toast would be waiting for me! 🤗 Can we just thank @littlebitsof_realfood for introducing us all to sweet potato toast? Where would we be without it?
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The best thing about sweet potato toast is that you can bake several slices all at once in the oven on 400° for about 20 minutes, flipping halfway through and then store them in an airtight container in the fridge (for up to four days or in the freezer for up to 3 months) and plop one or two in the toaster the next morning for a quick, easy, weekday breakfast. Plus, they are so versatile… eggs, bacon, avocado, nut butter, fruit… the toppings are endless, so you can adjust depending on your mood.
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Today I went with almond butter, banana slices, bacon bits, chia seeds, and last but not least, I drizzled some local honey on top (forget the honey to make this whole30.) The sweetness of the fruit and honey contrast perfectly with the bacon, and with all the different textures... heaven 🙌🏼. All you need now is a cup of joe to go with it!

Harissa & Honey Egg, Potato Hash

“Wake up and smell the inspiration” ~The Internet
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This is one of those dishes that gets thrown together in a mad rush and turns out to be a forever dish. Came home hungry from a workout and was inspired by a recent post from @primal_gourmet as I was perusing the contents of my fridge. He made a gorgeous Harissa-Honey Roasted Carrot dish and I just knew the harissa-honey combination would be perfect for my @bluemeadowfarms hakurei turnips that I got at the farmers market last week. I also had some leftover roasted dutch potatoes and a bag of carrot coins that I always have on hand. I was hungry, so I heated up my cast iron skillet with some avocado oil and threw in a handful of carrot coins because I knew those would take the longest. While those were cooking I grabbed my other ingredients, mixed together about a 1 to almost 1 ratio of harissa and honey (this will all depend on your spice preference), laid out some arugula drizzled with a tiny bit of balsamic & olive oil/s&p, and then threw my leftover potatoes and chopped turnips into the pan. I let everything brown a bit and get heated through...the turnips are very tender so they didn’t need a lot of time to cook. I pushed all the veggies to the side, added some ghee and cracked in 2 eggs. Cooked until crispy on the bottom and cooked through on the top and put everything on top of my bed of arugula. A simple, delicious dish that would work for breakfast, lunch or dinner in 10 minutes.
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🐶 wanted me to share, but I said no.

Paleo Sweet Potato Pancakes

“Life is short, and it is up to you to make it sweet.” - Sarah Louise Delany
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These sweet potato pancakes with whipped coconut cream are simply heavenly, and they include only clean ingredients! They take a little time and effort but would make a great brunch with the girls (just add mimosas), a fun date with your significant other, or a weekend activity to complete with your kids!…Make them clean the dirty dishes, of course.
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(Makes 3 large pancakes): Peel and cut 1 small sweet potato into chunks and boil for 12-15 minutes, until soft. Drain, and mash potatoes with fork. Add in two eggs and stir to combine. Next add 1/4 tsp baking soda, 1/2 tsp cinnamon, and 3 T almond flour. Stir or use an immersion blender to reach a smooth consistency. Pour 1/3 of the batter on a greased pan (I used avocado oil) and cook on medium heat for 2-3 minutes on each side. Turn down heat and add more avocado oil if needed for the rest of the remaining batter.
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All you need to do for the “whipped cream” is put a can of coconut cream in your fridge overnight, then put the amount you want to use in a bowl and either whip with a fork or use an immersion blender to achieve a “whipped cream” consistency.
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I added some banana slices, walnuts, and a tiny bit of organic maple syrup, and WOAH was this good. Add a cup of coffee (see yesterday’s post) and your sweet tooth and belly will be completely satisfied. Swipe for video tutorial.