Smoked Salmon Breakfast Quesadillas with Spicy Mayo (PALEO!)

This week flew by. It was not without struggle though – tackling some difficult work tasks did a number on my patience… but it’s Friday! Which means… a weekend filled with wine-tasting and sunshine/pool time. Work hard, play/relax hard.

It only took 4 months of depressing quarantine where I drank a bazillion bottles of wine and ate cheese every day, but I have finally been hitting the gym and lifting again, 5 days a week. Some days I wake up and feel unmotivated and lazy, but I remember that if I want to work out when no one’s there, 6 am it is. At this point in 2020, none of my friends go to the gym right when it opens anymore, and I’m fine with that. No offense to anyone else, but I don’t want to breathe your air right now. Stay blessed….  From 6+ feet away.

I’ve also been cooking a lot more! Who would have thought that a total shutdown of my life would’ve afforded me all the time in the world, but also halted all of my passions and will to live my daily life as I know it? Total transparency – I am fine now. 3-4 months ago, not so good. Now that I’m busier, it’s like I have also regained the motivation to cook. I even went without buying White Claw this week. Baby steps.

Part of my motivation is also to cook some breakfast, as healthy as I can. Why not indulge in the AM, if you have the time? I recently stopped at Whole Foods and picked up a few treats I don’t normally buy. (PS – If you wanna know how my 2020 is going, let’s consider that I think about what my dog will eat with me when I cook. My dog has moved up to ‘roommate’ status, from ‘pet’ status. #LivingAloneDuringQuarantine). Smoked salmon made the grocery list cut – I love this stuff. However, I’m not so sure I vibe with how normal chain grocery stores supply their smoked salmon. I don’t know their farming protocols, I don’t know what chemicals or fake flavoring they’re adding to treat the salmon, or if it’s even really properly smoked. I know it’s a lot to really considered where you source food like this, but in a world where we have little control over a lot of things, making sure your food is responsibly cultivated and healthy can combat some of the stressful things we think about otherwise. Whole Foods won the highest rank on Greenpeace’s 2018 Supermarket Sustainability scorecard (source), and specifically for salmon, the buyers actually live in Alaska or PNW during the summer to choose their salmon for the store (source). That’s a lot better than I can say for a lot of other places.

Having said that, let’s share some food!

Smoked Salmon Breakfast Quesadillas with Spicy Mayo (PALEO!)

Prep time: 10 min

Cook time: 10 min

Makes 1 quesadilla

Ingredients

  • 1/4 cup chopped smoked Salmon (Whole Foods’ brand that I like!)
  • 2 eggs
  • 2 stalks of scallions, chopped, plus more for garnish if desired
  • 1 tbsp diced red pepper
  • 2 Siete Almond Flour wraps
  • 1 tbsp spicy mayo (recipe here!)
  • sprinkle of garlic powder
  • sprinkle of paprika
  • salt and pepper, to taste

If you aren’t strict paleo or just like breakfast and smoked salmon, feel free to add cheese!

Directions

  1. In a large frying pan, add a tsp of your preferred cooking fat. Add your diced red pepper, and sauté for 2-3 minutes, until softened.
  2. Next, to the same pan, add your whisked eggs and scallions. Scramble your eggs until cooked but not totally dry – adding a small pinch of salt or pepper. Remove from pan and add to a small mixing bowl. Add your chopped smoked salmon.
  3. Mix the tbsp of spicy mayo into your mixture – this will work to bind the ingredients together and to the tortilla, which is normally what cheese would do.
  4. At this point – your pan should still be on the stove. Carefully, so as to not burn yourself, wipe the pan out to clear any egg stickies, or caramelized stuff. Add another tsp of your preferred cooking fat.
  5. Here’s where this can go one of two ways – if you trust that you won’t burn yourself, reassemble your quesadilla right in the frying pan by evenly spreading your egg and smoked salmon mixture onto one tortilla while it’s in the pan. You can definitely assemble it outside of the pan and then add it, as long as you’re super talented and won’t drop stuff out of the sides. I am self-aware and know I can’t do that, so I just carefully do it right in the pan.
  6. (For y’all cheese people – this is where you add your cheese as a layer over or under your egg/salmon).
  7. Over medium low heat, gently brown your quesadilla. If needed, add another tsp of cooking fat once it’s time to flip the quesadilla. Brown slightly on both sides, then serve!
  8. Garnish with scallions and serve with additional spicy mayo, if desired.

Enjoy!

-S

 

Paleo Sausage Gravy Over Biscuits… and it’s DELICIOUS

Victories come in all shapes and sizes. Sometimes you get the job, sometimes you almost miss a step on a staircase but don’t and catch yourself. Sometimes, you thought you forgot your phone charger at home but find it in your workbag. And then… sometimes you make sausage gravy over biscuits and it’s gluten free, dairy free, and DOESN’T SUCK.

This is a great time to be alive. Honestly.  I can’t even explain the joy I get from making this, because now I can share it with people who’ve never enjoyed the salty tasty goodness of sausage gravy.  You can bet your bottom I’ll be making this again.

This weekend is my hometown’s big annual event, the Mushroom Festival. Thousands of people gather to see artisans, crafts, food, antique cars and demonstrations about how mushrooms are grown and distributed. It’s a really fun time, and the whole town shuts down so that everyone can enjoy it. If you’re in the Philadelphia area, you should definitely check it out – more into at www.mushroomfestival.org.

Since this is just one big post about me talking about what I DO like, I realized I haven’t complained about the heat yet. It’s still really hot, guys. Fortunately, it’ll be in the high 60’s this weekend, so… I suspect I may be wearing a flannel to the mushroom festival….. 🙂

Sausage Gravy and Biscuits (PALEO!)

Prep Time: 40 min

Cook Time: 15 minutes

Yields about 8-10 biscuits

Ingredients

For the biscuits:

  • 1 cup Almond Flour
  • 2/3 cup Tapioca Flour
  • 1/2 cup Coconut Flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½  tsp finely ground sea salt
  • 1/3 cup (5 Tbsp) of cold butter, cut into ½ inch cubes
  • 1/2 cup Coconut Milk, fully mixed/shaken
  • Juice from ½ a lemon
  • 2 Eggs

For the gravy:

  • 1 (14 ounce) can of coconut milk
  • 1 pound pork sausage
  • 1 heaping tbsp. tapioca or arrowroot powder
  • 1/2 tbsp finely chopped fresh parsley
  • sprinkle of garlic powder
  • 1 tbsp finely chopped fresh sage, plus more for garnish
  • sprinkle of paprika
  • sprinkle of chili powder, optional
  • salt and pepper, to taste

Directions

  1. First, preheat oven to 400 degrees. Line a baking sheet with parchment paper or spray with your preferred oil/cooking spray.
  2. In a small bowl, whisk together your coconut milk and lemon juice. Stir in your eggs and continue to whisk until well combined. Set aside.
  3. In a separate larger mixing bowl, combine the almond flour, tapioca flour, coconut flour, baking powder, baking soda, and salt in a mixing bowl. Mix in your butter cubes with your hands, and press the mixture together until it starts to get a sandy, coarse meal-y texture. Continue this until butter is no longer in large chunks.
  4. Fold in your buttermilk/egg mixture into the flour mixture and gently stir until fully mixed. Allow it to sit so that the flours can absorb the moisture, about 5-7 minutes.
  5. With your hands, take a rough handful of the biscuit mix and place on the baking sheet. So  that it resembles a flakier biscuit shape, I pinch and poke the top with my hands so it isn’t a perfectly round shape. Continue to form biscuits, placing 1-2 inches apart.
  6. Bake for 13-15 minutes, until golden brown. Remove from heat and allow to cool.
  7. Meanwhile, while your biscuits are cooking, heat a large skillet over medium high heat and add your onion and sausage. Continue to saute until browned, breaking up large bits of sausage. Remove the sausage with a slotted spoon and set aside.
  8. Using the remaining fat in the pan, turn the heat down to medium low and add your arrowroot/tapioca flour and whisk to combine. Once it thickens, add your coconut milk (remember to shake the can well to ensure it’s mixed!) and  continue to whisk. Add your herbs and salt and pepper, to taste. Add your sausage back in and continue to stir occasionally, allowing the gravy to thicken.
  9. Pour over your biscuits…. Or just eat it out of the pan. Or smother it on your face. I love gravy, do what you want.

Enjoy!

-S

Fun Fall Recipes – Pumpkin Pancakes (Paleo!)

Well, Labor Day weekend has come and gone. It was a nice long 4 day weekend that managed to pass by in the blink of an eye. They always do. I got some last bit of sun, enjoyed some time outdoors, but also…. PUMPKIN!

Ok, yeah. So, we’re getting into things a bit quickly. I’m totally fine with that, I look at it as… making sure you’re completely prepared for all things Fall when it actually comes around. When will that be? Honestly, it’s about 90 degrees outside so I’m not entirely sure. You definitely have some treats coming up, though… you’ve been warned. If you don’t like pumpkin, I will teach you how to like pumpkin. We Libras can appreciate more than just a Pumpkin Spice Latte.

This little number is for all the breakfast lovers with a sweet tooth out there. While I don’t really eat a lot of sweets, I do love maple syrup. What better way to celebrate fall  with something that requires it? Cue: PANCAKES.

These bad boys are perfect. They’re subtle, fluffy, and absolutely delicious. They’re also pretty forgiving if you like to jazz them up a little bit. After making the first batch, I just mixed together more ingredients and made some little ones to freeze for breakfast throughout the month, and take out as needed. Portion control! Feel free to add whatever toppings you choose, too. Often times I’m not in the mood for so much sugar so I don’t want to drown them in syrup. Instead, I add a tbsp. of Justin’s Vanilla Almond butter while they’re still super-hot, and it gets all melty and delicious. To each their own! How do you guys like your pancakes?

Pumpkin Pancakes (Paleo!)

Prep time: 15 min

Cook time: ~20-25 min

Makes about 3-4 medium sized pancakes

Ingredients

  • ½ cup pureed pumpkin
  • 1 tbsp maple syrup
  • 1 ½ tsp ground cinnamon
  • 1 tsp vanilla extract
  • 4 eggs
  • 1 tsp baking powder
  • ½ cup almond flour (I use Bob’s Red Mill)
  • 2 tbsp coconut flour

Directions

  1. In a large mixing bowl, whisk your eggs together. Add your pumpkin, maple syrup, vanilla and cinnamon, and whisk together until smooth.
  2. In a separate bowl, add your almond flour, coconut flour and baking powder and whisk until thoroughly mixed. Over a fine strainer, slowly add your dry ingredients to the wet mixture and stir until smooth. The reasoning for this is to ensure any clumps of the dry ingredients are broken apart and mix well into the wet ingredients.
  3. Heat a large skillet to medium low/low heat, and  grease with your preferred fat (I use coconut oil). It’s very important to cook these slow and low, so the inside cooks before the outside burns. If it’s browning too fast, you will need to turn the heat down and be patient!
  4. Cook the first side until golden brown, about 3-4 minutes. Once solid enough to flip, turn over and cook for another 3-4 minutes  until golden brown.

Enjoy with your preferred toppings (mine is pictured with the almond butter and smidge of maple syrup!)

-S

Apple Sage and Onion Breakfast Sausage Patties (Paleo!)

Hey ya’ll. It’s JULY. Or rather, it July this weekend. How crazy is that? I’m headed to the beach tomorrow but last night I had the chance to cook some delicious FOOD! Getting some ideas on what to feed the crowd when down at the beach.

Really nothing crazy going on recently, just a lot of the same busy stuff. I am getting my Reiki Level II in July, so that’s new! I can’t wait. I’ll be able to do distance Reiki, so if anyone will need me… I’ll be around. 🙂

In other news… the full moon was last night – it was the Strawberry Moon, which marks the close of peak Strawberry season. This particular full moon falls under the sign of Capricorn. Hardworking, steadfast, balanced and grounded are what we need to channel now and going forward after this full moon. Capricorn is represented by the Mountain Goat. As I write this, I realize now why I’ve been having so many thoughts about goats… I needed to really dig into that energy. I was just telling a good friend that she was appearing in my dreams, and she became a goat shepherd. I guess my elaborate dreams are a story for another time.

Mountain goats are quirky, but are even-keeled, have incredible balance, and are extremely resilient and determined with every step they take up the vertical pitches of a mountain. As we work through this energy during the full moon, it’s important to remember that we can adventure during this time because of how prevalent this grounding energy is.

Just like the mountain goat trusts its footing, also need to trust our place and be sure of where we are. Everything is as it should be, and now is the time to trust the existence of balance and go for what we want. Can I get an AMEN, ladies and gentlemen?

I’ll have more fun stuff to post about once I get to the beach… there’s a new boat waiting for me to lay around like a total slug on and not do anything active. Just kidding, I’m determined to run each morning when I’m down there. Gonna have to, because I’ll be eating a WHOLEEEEE lot. Starting with a solid breakfast!

This is delicious and a really an easy way to make breakfast for crowd, or to roll into patties and freeze for later. I bagged the rest of mine up to bring to the beach! Lord knows those boys can eat.

On that note… short, sweet and to the point. Bon Appetit 🙂

 

Apple Sage and Onion Breakfast Sausage Patties (Paleo!)

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Prep time: 25 min

Cook time: 15 min

Makes about 12-14 small patties, 8-10 large patties

 

Ingredients

  • 1 lb. ground pork
  • 1 Fuji apple, peeled, cored and chopped
  • 1 medium yellow onion, finely chopped
  • 1 tsp garlic powder
  • 1 tbsp fresh sage, finely chopped
  • ½ tsp dried thyme
  • 1/4 tsp nutmeg
  • 1/2 tsp dried fennel
  • 1 tbsp coconut sugar
  • sprinkle of cayenne pepper
  • pinch of ground cloves
  • salt and pepper to taste

 

Directions

  1. In a large skillet, combine onion and apple and ~ 1 tbsp of your preferred oil. Sauté until browned, about 6-7 minutes. Transfer to large bowl and allow to cool.
  2. Once sausage has cooled off, combine the pork, garlic powder, sage, thyme, nutmeg, coconut sugar, cayenne pepper, cloves and salt and pepper. Use more salt than you think you’d need – I likely used a heaping tbsp of sea salt, and ½ tsp of black pepper. Mix thoroughly.
  3. To get nice and *shudder* “moist”, sausages, you need to mix the crap out of these, while the meat is cold. I mean, your hands need to hurt from fatigue, or you need to take some anger out on this stuff. Really mash this sh*t up.
  4. Let it chill in the fridge for an hour or two, come back, mash it some more. Put it back in the fridge for another hour or so. You want the proteins in the meat to break down so that everything becomes tender. I don’t know the science of this, but a hunter told me, so I won’t question it.
  5. Once the meat is puliverized and chilled once more, shape into patties of your desired size. If freezing and saving for later, and chill for at least 20-30 minutes before freezing, so they keep their shape. If cooking immediately, heat a large skillet over medium high heat, and add another tbsp of your preferred oil and sauté until browned on both sides, about 4-5 minutes each side.

Enjoy!

-S