Category Archives: breakfast

Crustless Sausage Egg and Cheese Quiche

I hope everyone has a wonderful time with family and friends and safe holiday weekend; we sure did! On Thursday morning, I made a quiche for breakfast. My mom and I always experiment with new recipes on company – this holiday was no different.

I needed something for breakfast and was looking for something quick and easy. However, I didn’t want to make everyone feel like they had to eat something SCD made with tons of almond flour. Google searches turned up a couple interesting options for ‘crustless‘ quiche… I thought it might have some potential.

So, I gave it a whirl…!

crustless quiche cooked

The overall result was quite delicious! Most important, it was amazingly easy! You can even cook the sausage and grate the cheese the night before to cut down on prep time…

I tried to season my own breakfast sausage. That recipe still needs a little work. Hopefully, I’ll get to post that sometime soon.

For now, here is a great breakfast recipe for a crowd or just yourself! (It even reheats well).

crustless quiche

SAUSAGE, EGG AND CHEESE QUICHE
(inspired by yummly.com)

10 Large eggs
1/3C almond milk
1/2tsp onion powder
1tsp sea salt
1/2tsp pepper
1 1/2TBSP dijon mustard
1 1/2C cheddar cheese
1lb sausage – cooked
1C cherry tomatoes – quartered
1/2C scallions/green onions – sliced

(OPTIONAL: I think that some sauteed vegetables would have been a great addition. Next time I make it I will also include 1/2C diced onions, 1/4C diced mushrooms, 1/2C diced green or red bell pepper. Saute in 2TBSP butter until soft and most of the water has evaporated.)

Preheat oven to 350degrees. Butter 9.5inch pie plate.
In a large bowl, mix eggs, milk, onion powder and mustard – whisk to combine. Add cheese and stir gently. Evenly spread cooked sausage (and optional sauteed vegetables) in bottom of prepared pan. Pour egg mixture in pan over sausage/veggies.

Bake 45-50mins. Serve warm and top with cherry tomatoes and scallions for a fresh taste with a little crunch!

Enjoy!

The Essense of Fall: Pumpkin Cinnamon Rolls

pumpkin cinnamon roll
My sister was married this weekend and life was sorta turned upside down for a few days.

It seems I also managed to setback my progress a few steps. I was so careful to watch the food I ate all weekend. I do not drink often or much – but it seems I was a bit too liberal with my wine… While I had a blast at the time, I’ve sure been paying for it since Sunday! Chalk it up to another lesson learned: no more wine.

pumpkin dough

My husband calls it the silly season, but I see it as the approaching season of temptation and longing. Especially for those of use that can’t eat…well, most anything (grains, refined sugars, lactose…). There have been several sites featuring some pretty amazing baked goods lately and it got me thinking.

pumpkin dough rolled

I’ve been tossing around a couple ideas over the last few weeks for apples, pumpkin and cookies. I had started this recipe the weekend before but couldn’t quite get it to completion. There are a few things I might still change; but, definitely worthy of a posting!

pumpkin dough filling

Here is my first fall recipe featuring pumpkin! The pumpkin flavor is subtle and it does a good job of keeping the breading moist. The sweet cheese layer melds a little with the pumpkin breading – so the spiral isn’t as distinctive as ‘normal’ cinnamon rolls.

pumpkin dough stuffed

These rolls were inspired by the talented Deb at Smitten Kitchen.

PUMPKIN CINNAMON ROLLS
dough:
3/4C pumpkin puree
2C almond flour
1/3C coconut flour
3 eggs
4TBSP butter, room temperature
1tsp salt
1tsp cinnamon
1/8tsp ginger
1/2tsp nutmeg
3TBSP honey
1/2tsp baking soda

filling:
7oz farmer cheese (I used Friendship brand – only 0.5% lactose)
1TBSP cinnamon
1/3C honey

Combine all dough ingredients in a bowl and mix until smooth. Wrap dough in plastic wrap and refrigerate for 30mins to 1hour.

While the dough chills, set out the farmers cheese to come to room temperature. Preheat oven to 325degrees.

Roll out dough into large rectangle between 2 sheets of plastic wrap. (NOTE: I’ve tried to roll dough between parchment paper, not good. Plastic wrap peels off much easier!) I rolled mine on the bottom of an upside down sheet pan to make it easier to move. Once rolled out, refrigerate the dough for another 30minutes.

Remove the top layer of plastic wrap. Spread the cheese/honey mixture over the pumpkin dough – carefully, it is a soft dough. Using the bottom layer of plastic wrap, start to roll the dough into a tight log, peeling off the plastic as you go.

Refrigerate again if needed. Cut log into 2inch slices and carefully place cut-side up. Space them equally in 8inch round pan. Should hold roughly 7 rolls per pan.

pumpkin dough baking

Bake at 325degrees for 40-50minutes. Remove from oven and set aside for at least 10-15minutes to cool. Serve warm – top with butter and a drizzle of honey!

pumpkin cinnamon roll

These certainly are not be the prettiest cinnamon rolls I’ve ever seen, but they are the essence of fall and quite delicious. They set well when given proper time to cool – and even reheat well the next day! You may experiment with increasing the almond flour if you desire a stiffer dough.

best grain-free pancakes I’ve ever had!

[updated 10/15/12]

pancakes? flapjacks?… hotcakes??
Whatever you call them, I’ve missed them.

The following recipe is for the best grain-free pancakes I’ve ever had. Never mind, that they are the only grain-free pancakes I’ve ever eaten…

As weekends go, I had a pretty good one. I went to visit my parents in Florida. My sister is getting married soon and we had a full schedule of showers and parties for her on Saturday. By Sunday morning, we were whipped.

Despite all the running around, there is always something so relaxing about being at my parents home. Maybe because my mom is a very special lady. She has always been so supportive of me – in ALL my endeavors. This was the first weekend I had to eat food prepared by others. She surprised me by spending over 20$ to purchase almond meal and coconut flour to make pancakes!

I was quite impressed!! They weren’t perfect, but we sat down and made some corrections to the recipe…The full recipe is listed below with our suggestions in [brackets]. She also made a honey butter syrup that is a definite necessity!

Almost every online review of almond flour I’ve seen advises against using Bob’s Red Mill. I have been using Bobs as it is easily accessible in my local grocery store and I haven’t had the funds to try other brands online. I hadn’t had perceived any issues until Sunday. Most complain that the texture is not fine enough. There was a noticeable texture difference in the final pancake using Bob’s products. We both agreed that they were reminiscent cornmeal cakes. I have not tried Honeyville, but most seem to recommend this brand. According to the website, Honeyville offers blanched almond flour (skins removed), lower price per pound (for 5#’s) and more convenient quantities, but must be purchased online. If you do use Bob’s Red Mill, I have found that mixing the ingredients and pulsing in the blender for 30sec-1min helps smooth the texture a bit.

pancake batter

on the griddle

Here is a shot of my first short stack with bacon and honey butter syrup!

shortstack by kellymarie.yoder
shortstack, a photo by kellymarie.yoder on Flickr.

ALMOND FLOUR PANCAKES
-from Paleo Plan

1 cup almond flour
1/2 cup unsweetened applesauce
1 TBSP coconut flour
2 eggs
1/4 cup club soda water (makes them fluffier, can use plain water if needed)
1/4 tsp freshly grated nutmeg
1/4 tsp sea salt [increased to 1/2 tsp]
[1/2 tsp baking soda]
[2 tsp honey]
coconut oil or butter [your preference]
fresh berries (optional)

Combine all ingredients except club soda and mix together completely in a blender for 30seconds-1min. Add the soda water and mix till combined. The batter will appear a little thicker than normal mix – that’s good, it needs to be. Heat a frying pan over medium-low heat with 1 tsp coconut oil/butter. Drop 1/4 cup of batter onto the hot pan. Depending on consistency, you may need to spread out batter slightly. If they are too thick, they will not cook evenly. Flip like a normal pancake when the bubbles start showing up on the top, and cook for another minute or two. Add more oil/butter to the pan and repeat with remaining batter. Cook slow, they brown quickly.
Top with fresh berries [and/or honey butter syrup below!].

HONEY BUTTER SYRUP

1/2 cup butter (1 stick)
3 1/2 tbsps honey
1 tbsp milk [omit if following SCD]
1 pinch cinnamon
1 pinch nutmeg
melt butter in small saucepan. remove from heat and add remaining ingredients. stir until combined thoroughly. serve warm.
Enjoy!
 Update: 10/15/12 РI made these this weekend for my husband and did not have any soda water. I added 1/4 C of apple cider instead. They were fantastic!
Aside

bananabread, a photo by kellymarie.yoder on Flickr. I finally had an opportunity to make this loaf again last night. I brought some into work so my coworkers could give it a try. They seemed surprised with how good it tasted! … Continue reading