Spinach Souffle Hash Brown Nests

Spinach Souffle Hash Brown Nests

Saint Patrick Day at the Kelly house starts with breakfast. Green breakfast, naturally.

I love these little crunchy hash brown nests with spinach soufflés in the center. Crunchy and soft and pillowy all in one bite!

When I was a newlywed, I was excited to have a new Irish last name. So, I went all out. Green pancakes. Green orange juice. Green syrup. Green scrambled eggs. But now I go more for food that is not just colored – not just a few drops of green in non-green food. Now I go more for naturally green food.

Take these little souffle nests, for example. Pretty green – naturally.easy spinach recipe

These are great for breakfast, of course, but also good as a side dish or as an appetizer.

So pretty on plate!

– posted by Donna

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Mushroom and Spinach Baked Eggs

Mushroom and Spinach Baked EggsMushrooms, eggs and spinach are three of my favorite ingredients, yet I rarely make them the stars – usually they are relegated to a “supporting” role. For flavorings or such.

But in this recipe, these ingredients SHINE.

This low carb breakfast comes together in just 20 minutes total time. Add some whole grain toast for a nice crunch – and you’re set!

Happy Umami Brunch!

– posted by Donna

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Blender Cooked Scrambled Eggs

Blender Cooked Scrambled Eggs
Light, fluffy scrambled eggs are just a flip of the blender switch away. Yes, I did: Put my eggs in my blender and let it rip for 5 full minutes. Kitchen magic, really.

The blender action makes the eggs light and fluffy and the heat from the blender is just enough heat to gently cook the eggs.

When you first add the eggs to the blender, you will watch for several minutes and start thinking – This is idiotic. This will never work. What was I even thinking? But then, wonder of wonders, the clumping will begin. At exactly 5 minutes, I saw it.  Then, I opened up my blender and saw a beautiful sight – light and fluffy clouds of eggy goodness!

You won’t need any added fat in the pan – sticking is not an issue – but I did add a little S & P and an extra egg yolk for flavor.

Throw caution to the wind! Make 2015 a year of kitchen adventures!

– posted by Donna

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Easy Savory Falafel Waffles

Savory Falafel Waffles

Falafel in waffle form for the new year

For me, the best part of falafel is the crispy outsides, so I figured I could make these in waffle form and increase the crispiness – times 1,000.

These are a win, and I will be making them a lot in the New Year – not just for Meatless Mondays. I like them slathered with a Greek or Aussie yoghurt. We are currently obsessed with Noosa at our house, just FYI.

These would be great frozen and then heated in your toaster for a quick meatless meal any day of the week.

The ore veggies, the better, I say!

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Sweet Potato Crust Vegetarian Quiche Cups

Sweet potato quiche cups

Crispy Sweet Potatoes make a fabulous crust!

Some folks might like these little quiche cups because they are grain free and gluten free. Some because they are vegetarian and make a great Meatless Monday treat. Some folks are looking for whole food recipes. As for me, I just make them becasue they’re delicious.

Thin strips of sweet potatoes make delicious, crispy crusts for these fall flavored quiche cups. You can serve them for breakfast or as a breakfast for dinner treat.

You just oil the muffin tins and place thin strips inside, patting down to form the crusts. Then, you spray the tops of the strips with oil and bake for a few minutes to give the crust a head start. Then, you’re off!

These little gems would be so pretty on a platter to feed a crowd, so if a holiday breakfast is in your future, try these flavorful and comforting mini quiches to please a crowd.

– posted by Donna

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Pumpkin-Shaped Pumpkin Mini-Quiches

More pumpkin goods! An easy, dairy-free autumn breakfast or savory snack.

Pumpkin Mini-Bundt Quiches

Pumpkin Mini-Bundt Quiches

Pumpkin in both shape and content. You could just as easily bake these mini-quiches in regular muffin tins if you don’t have one of these snazzy numbers, and they’d be just as tasty a savory fall breakfast or snack. But if you want to add a little extra seasonal flair, I loved how the quasi-pumpkin shapes turned out. Totally dairy-free, and if you omit the pretzel stick garnishes for stems, paleo as well.  …

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Frittatatouille Breakfast Skillet

Turn leftover ratatouille into Provencal-inspired breakfast magic.

Frittatatouille

Frittata + Ratatouille. What else could you possibly call it?

 

A late-late summer discovery: Leftover ratatouille is the perfect content for a ridiculously easy frittata the next morning for breakfast – especially it it’s also a Meatless Monday Morning. Practically effortless, delicious, low-carb, and happens to be dairy-free if you swing that way. The first step, a night or two beforehand, is making Francis Lam’s Weapons-Grade Ratatouille. It’s seriously spoiled me for all other ratatouilles, and I make it at least 3 or 4 times in late summer now. So, do that, ENJOY, and make sure to reserve about a cup to a cup and a half for the frittata. Then proceed accordingly: …

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Blueberry Cheesecake Smoothie

Cheesecake for Breakfast? With this creamy vegan blueberry smoothie, YES.

Blueberry Cheesecake Smoothie

Blueberry Cheesecake Smoothie

As Donna is an intrepid go-getter who’s always on the move, I’ve never gotten the honor of helping take care of my inspirational blog partner and mentor before. But I recently had the opportunity to help out just a little last month, when she was in need of a non-chewing diet for a thankfully short spell. In my ensuing exploration of the latest in smoothies, from green to protein and everything in between, I encountered this great collection by The Blender Girl.   I only had a few days to fill Donna’s freezer with smoothie-stock (frozen into ice cube trays then cubes stored in ziploc bags) and gazpacho, but I’ll happily come back for another round of TLC someday.

Of all the fantastic, ridiculously healthy recipes in Blender Girl’s book, my personal favorite was the luscious Raspberry Lemon Cheesecake. The innovation, used here and in several other smoothies, is using soaked raw cashews for the creamy texture. Brilliant! I’ve made it for myself at several times since getting back hope, and experimented with variations, my favorite of which is the blueberry version here (in no small part thanks to it being berry-picking-with-kiddos-season in Portland). As with any smoothie, add probiotics, flax, or any other supplements you like. …

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Zucchini Petals Frittata Recipe

Don’t you just love zucchini season?

Zucchini Frittata Recipe

Pretty zucchini petals top a luscious frittata

I am one of those strange people who loves zucchini season – for more than just zucchini bread. I love it in so many things – and I look forward each year to when it is abundant and cheap!

As proof that I love zucchini, I have made it in many, many creative forms: I have made zucchini rolled into a one pot meal, turned into savory s’mores, baked in ramekins with eggs, made into salsa verde, and stirred into zucchini crudo salad.

My latest zucchini fest involves a skillet and eggs: a frittata. Instead of just dicing it and stirring it into the egg mixture, I decided to try a more attractive way of using the zucchini – it turned out so pretty – sort of an edible breakfast centerpiece. The zucchini slices look just like flower petals arranged artistically.

You need an 8 to 10 inch non-stick skillet for this recipe – I used an 8 inch, and the frittata puffed up to the top and was the perfect thickness.

This is an easy, quick dinner with just a few ingredients – yet pretty enough to impress friends and neighbors. A summer staple at our house, for sure!

– posted by Donna

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Homemade Chicken or Turkey Apple Sausage

Homemade sausage lettuce wraps for breakfast. 

Home made chicken sausage

Chicken or Turkey Sausage Lettuce Wraps

When I thought about the term “homemade sausage,” I thought of meat grinders, casings and spending hours and hours in the kitchen. Turns out, none of this is true. Sausage is fun and easy to make. Turns out, you can make sausage with a food processor in minutes.

When my favorite grocery store was out of my usual favorite – their own store-made chicken or turkey sausage – I decided to try my very first foray into making sausage at home. Just chill your meat really well (part frozen is best!) and cut it into chunks. Then, you just pulse everything in your processor until the meat is in tiny bits. It is a revelation, I tell you! (NOTE: you can make this recipe even easier by purchasing ground turkey.)

I added both fennel and sage, because those are two classic “sausage” tastes, in my kitchen at least. You could pretty much use any of your favorite spices or herbs.

And, chicken needs just a little fat added to the mix, so I used pancetta, which is mostly fat. If you choose beef or pork , you could probably skip the added fat. Whatever ingredients you use, this sausage has so much less fat and artificial ingredients than most store bought sausages.

Since this is so much easier than I thought it would be, I plan to make sausages again and again, trying out different meats and veggies and spices. I highly HIGHLY recommend this to you as a fun kitchen adventure!

– posted by Donna

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