Category Archives: Egg Dishes

Spinach, Cheese and Mushroom Omelette

How to Make An Omelette in a Stainless Steel Skillet (Without Using Non-Stick Spray)

Spinach, Cheese and Mushroom Omelette

When I was growing up my mother had a full set of cast-iron skillets, but those were so old-fashioned. Of course when I got into my own place I got a nice set of modern skillets.

Non-stick skillets.

I had no idea how poisonous they were but when I finally got wise to the dangers I switched right to cast-iron. I was glad that I was familiar with using them. For several decades I used mostly cast-iron skillets.

A few years ago I learned that my iron levels were higher than they should be. Maybe even dangerously high, so I retired the cast-iron and moved on to stainless steel. I've been working with them for several years now and I've just accepted the fact that food sticks.

Often. And I don't use non-stick spray, so that's not an option.

I've managed to get by with food sticking, deglazing as I go but one thing I've missed is being able to make omelettes. Even making scrambled eggs [affiliate link] is a pain since the eggs stick so hard to the pan that it has to be soaked for hours.

Nowadays I rarely have breakfast, but every once in awhile I get a craving for an omelette, and that craving came a few mornings ago after viewing someone's delicious looking omelette on Instagram.

This Spinach and Avocado Omelette is one of my favorites.

I thought surely there had to be a way to make an omelette using a stainless steel skillet without using non-stick spray. So of course I hit the Internet to see what I could find. And wonder of wonders, I learned there's a better way to cook with stainless steel!

Basically it has to do with preheating the skillet, which totally makes sense. Preheating the skillet, along with using some kind of fat like butter or bacon grease creates a non-stick surface so that the food can't stick. I am so glad to know this!

Today I tested out sauteing chuck roast in my Instant Pot (because it always sticks when I'm just trying to brown the sides of the meat) and that worked so much better! Usually I'm trying to pry the roast off the bottom of the Instant Pot insert and it keeps spinning around and around.

Here's my new method for making omelettes.

Spinach, Cheese and Mushroom Omelette

  • 1 tablespoon unsalted butter
  • 2 eggs, lightly scrambled
  • 1 handful of spinach, sauteed in water until wilted
  • 2 mushrooms, sauteed in a small amount of butter until tender
  • 1 ounce Parmesan cheese
  • Salsa, if desired
  • small amount of water in a glass nearby
  1. This works best with a 10″ skillet.
  2. Have all the ingredients ready before heating the skillet.
  3. Preheat your stainless steel skillet on medium heat.
  4. Every 15 seconds or so dip your fingers into the water and flick drops of water at the skillet. You'll know it's hot enough when the drops bounce around on the skillet
  5. Reduce the heat just slightly (medium on my stove is 5, so I reduce the heat to 4), drop the butter in and stir around the whole surface of the skillet.
  6. The butter will be bubbling quickly and may even caramelize slightly.
  7. Quickly pour in the eggs and tilt the skillet from one side to the other so that the eggs cover the entire surface.
  8. Take a spatula and carefully lift one side of the eggs which are already cooked to allow raw eggs to run underneath.
  9. Repeat lifting all sides of the omelette, allowing raw egg to run underneath.
  10. Allow the eggs to cook for 30-60 seconds and then you'll want to carefully flip the omelette.
  11. Place cheese on top.
  12. Put a lid on top for about one minute.
  13. Add mushrooms and the spinach, flip over and remove to a plate.
  14. Serve with salsa on top, if desired.

As I mentioned above, this technique is working out great for other foods as well! I just make sure the stainless steel cooking utensil is hot enough for water to bounce around on it, add some grease and the sticking has been greatly reduced!

How to Make An Omelette in a Stainless Steel Skillet (Without Using Non-Stick Spray)
Author: 
Serves: 1
 
Ingredients
  • 1 tablespoon unsalted butter
  • 2 eggs, lightly scrambled
  • 1 handful of spinach, sauteed in water until wilted
  • 2 mushrooms, sauteed in a small amount of butter until tender
  • 1 ounce Parmesan cheese
  • Salsa, if desired
  • small amount of water in a glass nearby
Instructions
  1. This works best with a 10" skillet.
  2. Have all the ingredients ready before heating the skillet.
  3. Preheat your stainless steel skillet on medium heat.
  4. Every 15 seconds or so dip your fingers into the water and flick drops of water at the skillet. You'll know it's hot enough when the drops bounce around on the skillet
  5. Reduce the heat just slightly (medium on my stove is 5, so I reduce the heat to 4), drop the butter in and stir around the whole surface of the skillet.
  6. The butter will be bubbling quickly and may even caramelize slightly.
  7. Quickly pour in the eggs and tilt the skillet from one side to the other so that the eggs cover the entire surface.
  8. Take a spatula and carefully lift one side of the eggs which are already cooked to allow raw eggs to run underneath.
  9. Repeat lifting all sides of the omelette, allowing raw egg to run underneath.
  10. Allow the eggs to cook for 30-60 seconds and then you'll want to carefully flip the omelette.
  11. Place cheese on top.
  12. Put a lid on top for about one minute.
  13. Add mushrooms and the spinach, flip over and remove to a plate.
  14. Serve with salsa on top, if desired.

Try this when you get a chance and let me know what you think in the comments!

 

 

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Delicious Obsessions Herbal "Coffees"

Delicious Obsessions Herbal “Coffee” Review + Cinnamon Mocha Hot Egg Nog Recipe

Cinnamon Mocha Hot Egg Nog

My friend Jessica Espinoza has recently started a line of herbal coffees. UPDATE: Jessica has ceased production of her herbal in lieu of acomprehensive instructional guide (and “coffee” recipes) on how to make them yourself. I have heard of these “herbal coffees” and have been very curious, but I've never taken the time to check them out. One friend sent me a sample and I keep misplacing it. I have even bought one of the regular ingredients – roasted chicory root – but never got any further than that.

When Jessica came out with hers, I asked for a sample and promised I would get myself in gear and make a review.

Oh my goodness. I am just in love with the two blends she sent for me to try! For what it's worth, I am not an affiliate for Jessica's product but if you buy because of my review post, please let her know I sent you her way!

So I've been on a hot egg nog for breakfast jag… I have always loved a hot drink with or for breakfast during the winter. I look forward to these delicious creamy drinks so much that I think about them just before I go to bed, knowing that's what I'll get to have in the morning.

When Jessica's herbal “coffee [affiliate link]” blends arrived, it was a no-brainer to use the “coffee” as the base for my egg nog breakfast drinks. I have loved doctored up coffee since my teens. Let me tell you that story and then you'll know why I've purposely never been a dedicated coffee drinker, in spite of loving the flavor.

When I was 16, I worked as a mall maid. I worked six days a week to get my 40 hours and my “day” began at 4pm. The security guards and janitors shared the same break room and coffee, sugar and cream was abundant. One day I decided to try a cup of coffee, doctored up with lots of sugar and powdered cream (double ick, I know!) and it was this lovely caramel coffee flavored wonder. I loved it and drank a cup every single day for about two weeks. Then one day we were out of coffee and I didn't even think about going somewhere and buying coffee, I just went without.

Well.

I spent the next few hours walking around like a zombie because I was falling asleep standing. I decided that my body had gotten used to the caffeine that quickly and I made up my mind I was NEVER going to be one of THOSE people who had to have coffee just to get up in the morning and to make it through the day. From then on, I rarely drank coffee.

But as I said, I have always loved the flavor, not the bitterness, mind you, but the doctored up coffee flavor. Another favorite growing up was Jamoca Almond Fudge ice cream from Thrifty Drug Store. Even poor people could afford to buy a nickel scoop of ice cream! We didn't do it very often, but it was a treat for the seven of us children.

So back to Jessica's herbal “coffees”. I boiled one tablespoon as instructed and took a taste. Bitter! But I knew that was a good sign that the coffee flavor would shine through even after “doctoring” it up. I laughed to myself that I was enjoying something bitter, since it is not really one of my favorite tastes.

Jessica sent me two samples: Clean Living Herbal Coffee [affiliate link] and the other is Happy Liver Herbal Coffee. I liked both equally, both tasted like bitter coffee and were simply delicious once doctored up. 🙂

Since I have the MTHFR mutation, my liver can always stand to have support, so I especially like the idea of the Happy Liver Herbal Coffee. Jessica has a post at her site which will tell you all about the benefits of each herb used in the Happy Liver Herbal Coffee.

At first I just made one batch at a time, but then I decided to just make the rest of the packet. That was awesome being able to get up the next morning and have ready to use “coffee” for my drinks.

I really love that I could have this for a drink late at night and it wouldn't keep me awake! I'm looking forward to trying some other variations… I am imagining a coffee shake… iced coffee, what a treat that would be! I LOVE iced coffee! Thank you Jessica for this awesome creation! Now you can make Jessica's herbal coffee blends yourself with her instructional guide that shows you how! Get yours today: DIY Herbal Coffee Substitutes: A complete guide to making delicious herbal coffees to support healing and stress relief.

Cinnamon Mocha Hot Egg Nog

  1. Blend coffee and eggs together until well blended.
  2. Pour into a thick bottomed pan and add vanilla, sweetener, then whisk in gelatin and cinnamon.
  3. Stir frequently and heat until just 160°F.
  4. Remove from heat, add ghee and coconut oil and hit with an emulsion blender.

Serves 1 person.

Cinnamon Mocha Hot Egg Nog Drink
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Delicious hot egg nog for breakfast!
Ingredients
  • 10 ounces "coffee"
  • 2 large eggs
  • 1 tablespoon vanilla
  • sweetener of your choice
  • 1 tablespoon gelatin powder
  • 1 teaspoon ground cinnamon
  • 1 tablespoon ghee
  • 1 tablespoon coconut oil
Instructions
  1. Blend coffee and eggs together until well blended.
  2. Pour into a thick bottomed pan and add vanilla, sweetener, then whisk in gelatin and cinnamon.
  3. Stir frequently and heat until just 160°F.
  4. Remove from heat, add ghee and coconut oil and hit with an emulsion blender.
  5. Serve and enjoy!

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If you love desserts like this, I have two cookbooks you really need to check out ASAP! Everyone Loves Pudding and Naturally Sweetened Treats.

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GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Hot Eggnog Breakfast Drink

Three Hot Eggnog Drinks – Perfect for Breakfast!

Hot Eggnog Breakfast Drink

It has FINALLY gotten cold where I live in Arizona! Last night on my way home around 8:30pm my car's temperature gauge said it was 38°F. I haven't turned the heater on in the house yet and this morning it's 61°F in the house. That's cold enough for me to be wearing my thrift store find muk-luks (just $2.99!!) and my fluffy robe over my clothes as I sit here typing.

When it starts to get cold, I love hot drinks in the morning. Sometimes I wish I could just run into Starbucks and order something from there but I don't tolerate coffee [affiliate link] all that well, I live 15 miles from the nearest one, not to mention I'm not paying that kind of money, I honestly don't need that many calories, all that sugar and I could just go on and on and on, but I'll spare you and stop now.

I've made several variations of this drink for breakfast in the last couple of weeks and look forward to my hot drink every morning. I'm going to share the base recipe, and two variations. Of course you could also drink this hot eggnog before going to bed at night, and some people might even add in adult ingredients (alcohol).

The variations are seemingly endless and I've been happy with every variation. You'll see that I used coconut milk [affiliate link] sometimes, and other days I used coconut cream [affiliate link] concentrate mixed with water. You could certainly use raw dairy milk or almond milk or any other milk you prefer. I've tried using a bit of coffee (I do tolerate small amounts and LOVE the flavor of coffee) and chocolate and spices. Stevia is not technically GAPS legal but some people on GAPS do use it and don't find it to be an issue. I feel like it's a pretty healthy sweetener so I have acclimated myself to the taste (it took some time) and I am actually using an equivalent of 1 tablespoon and 1 teaspoon of sweetener. If you choose to remain GAPS compliant and only use honey, you can start at two teaspoons and add more from there to your desired level of sweetness. Oh, peppermint! I used a few drops of peppermint one day with cocoa powder [affiliate link]. Yummy!

Honestly, the gelatin [affiliate link], butter and coconut oil [affiliate link] are optional, but I feel like it adds more super food ingredients to the drink and makes it that much more nutritious.

Basic Hot Eggnog

  1. Blend eggs and coconut milk.
  2. Add to a small pan over medium heat.
  3. Whisk in cinnamon, vanilla, honey and gelatin.
  4. Heat to just boiling, or 160°F. If it boils, the egg will separate and you'll have clumps (although blending will fix the problem).
  5. Add in coconut oil and butter and hit with your stick blender.
  6. Sprinkle nutmeg on top.
Basic Hot Eggnog Superfood Breakfast Drink
Author: 
Recipe type: Breakfast Drink
Cuisine: American
Serves: 1
 
Drink your breakfast on the drive to work with this easy recipe.
Ingredients
  • 2 eggs
  • 1 cup coconut milk
  • ¼ teaspoon cinnamon
  • 1 teaspoon vanilla
  • honey to taste
  • 1 tablespoon powdered gelatin
  • 1 tablespoon butter
  • 1 tablespoon coconut oil
  • nutmeg
Instructions
  1. Blend eggs and coconut milk.
  2. Add to a small pan over medium heat.
  3. Whisk in cinnamon, honey and gelatin.
  4. Heat to just boiling, or 160°F. If it boils, the egg will separate and you'll have clumps (although blending will fix the problem).
  5. Add in coconut oil and butter and hit with your stick blender.
  6. Sprinkle nutmeg on top.
  7. Perfect for one person and a tall travel coffee mug.

Pumpkin Pie Spice Hot Eggnog

  • 2 eggs
  • 1/4 cup cooked pumpkin [affiliate link], butternut squash or winter squash
  • 2 teaspoons coconut cream concentrate
  • 3/4 cup water
  • 1 teaspoon vanilla
  • 1/2 teaspoon pumpkin pie spice
  • honey to taste
  • 1 tablespoon powdered gelatin
  • 1 tablespoon butter
  • 1 tablespoon coconut oil
  1. Blend eggs, pumpkin, coconut cream concentrate and water. (Coconut cream concentrate plus water makes coconut milk)
  2. Add to a small pan over medium heat.
  3. Whisk in vanilla, pumpkin pie spice, sweetener and gelatin.
  4. Heat to just boiling, or 160°F. If it boils, the egg will separate and you'll have clumps (although blending will fix the problem).
  5. Add in coconut oil and butter and hit with your stick blender.
Pumpkin Pie Spice Hot Eggnog
Author: 
Recipe type: Breakfast
Cuisine: American
Serves: 1
 
Drink your breakfast on the way to work with this simple pumpkin pie hot eggnog.
Ingredients
  • 2 eggs
  • ¼ cup cooked pumpkin, butternut squash or winter squash
  • 2 teaspoons coconut cream concentrate
  • ¾ cup water
  • 1 teaspoon vanilla
  • ½ teaspoon pumpkin pie spice
  • honey to taste
  • 1 tablespoon powdered gelatin
  • 1 tablespoon butter
  • 1 tablespoon coconut oil
Instructions
  1. Blend eggs, pumpkin, coconut cream concentrate and water. (Coconut cream concentrate plus water makes coconut milk)
  2. Add to a small pan over medium heat.
  3. Whisk in vanilla, pumpkin pie spice, sweetener and gelatin.
  4. Heat to just boiling, or 160°F. If it boils, the egg will separate and you'll have clumps (although blending will fix the problem).
  5. Add in coconut oil and butter and hit with your stick blender.

Mocha Cocoa Eggnog

  • 2 large eggs
  • 1/2 cup coconut milk
  • 1 tablespoon cocoa powder
  • 1/2 cup coffee or coffee substitute
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla
  • honey to taste
  • 1 tablespoon powdered gelatin
  • 1 tablespoon butter
  • 1 tablespoon coconut oil
  1. Blend eggs, coconut milk and cocoa powder.
  2. Add to a small pan over medium heat.
  3. Add in coffee, cinnamon, vanilla, honey and gelatin and whisk together.
  4. Whisk frequently while heating.
  5. Heat to just boiling, or 160°F. If it boils, the egg will separate and you'll have clumps (although blending will fix the problem).
  6. Add in coconut oil and butter and hit with your stick blender.

Mocha Cocoa Eggnog Breakfast Drink
Author: 
Recipe type: Breakfast Drink
Cuisine: American
Serves: 1
 
Drink your breakfast on your morning commute.
Ingredients
  • 2 large eggs
  • ½ cup coconut milk
  • 1 tablespoon cocoa powder
  • ½ cup coffee or coffee substitute
  • ¼ teaspoon cinnamon
  • 1 teaspoon vanilla
  • honey to taste
  • 1 tablespoon powdered gelatin
  • 1 tablespoon butter
  • 1 tablespoon coconut oil
Instructions
  1. Blend eggs, coconut milk and cocoa powder.
  2. Add to a small pan over medium heat.
  3. Add in coffee, cinnamon, vanilla, honey and gelatin and whisk together.
  4. Whisk frequently while heating.
  5. Heat to just boiling, or 160°F. If it boils, the egg will separate and you'll have clumps (although blending will fix the problem).
  6. Add in coconut oil and butter and hit with your stick blender.

 
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Rainbow Scrambled Eggs

Rainbow Scrambled Eggs

Rainbow Scrambled Eggs

One of my favorite ways to stretch eggs [affiliate link] is to add plenty of vegetables. Luckily for me, this is one of my son's favorite breakfasts. For him, it's all about volume. If the plate looks nice and full, he's happy. If I've just scrambled two eggs, he is not amused. 😉

When I make this breakfast for Matthew, I always make enough for me, otherwise I'm sneaking spoonfuls before I hand him his plate. And once again, if he happens to catch me, he is not amused.

Don't get me wrong, Matthew's a really mellow guy. He rarely gets upset, but he and I go round and round every so often about the amount of food he would like to eat.

These eggs are quick to put together and very filling, especially with bacon or sausage served on the side and you've got to admit they are very colorful and pretty.

Rainbow Scrambled Eggs

Serves 2 or 3

  • 1 tablespoon butter or bacon grease
  • 1/2 small red onion, diced
  • 1 cup of coarse diced bell pepper (the more colors, the better)
  • 4-6 mushrooms, coarsely diced
  • 1/2 jalapeno pepper, minced (optional)
  • 6 eggs

Melt butter or bacon grease in a small skillet.

Dice onion and add to the pan. Stir occasionally so it doesn't burn. Begin dicing the bell pepper, add to the onion. Stir.

Dice the mushroom and add to the pan. Add more butter or bacon grease, if desired.

Add the jalapeno pepper, if desired. Please be careful when working with jalapeno peppers, consider wearing gloves for protection.

Allow the vegetables to cook for five minutes once you have them all in the pan.

Scramble the eggs using a whisk.

Add the eggs to the pan and allow to sit for 5 seconds. Begin scraping the pan with a spoon and continue scraping and stirring until the eggs are done.

5.0 from 1 reviews
Rainbow Scrambled Eggs
Author: 
Recipe type: Breakfast
Cuisine: American
Cook time: 
Total time: 
Serves: 3
 
Ingredients
  • 1 tablespoon butter or bacon grease
  • ½ small red onion, diced
  • 1 cup of coarse diced bell pepper (the more colors, the better)
  • 4-6 mushrooms, coarsely diced
  • ½ jalapeno pepper, minced (optional)
  • 6 eggs
Instructions
  1. Melt butter or bacon grease in a small skillet.
  2. Dice onion and add to the pan. Stir occasionally so it doesn't burn. Begin dicing the bell pepper, add to the onion. Stir.
  3. Dice the mushroom and add to the pan. Add more butter or bacon grease, if desired.
  4. Add the jalapeno pepper, if desired. Please be careful when working with jalapeno peppers, consider wearing gloves for protection.
  5. Allow the vegetables to cook for five minutes once you have them all in the pan.
  6. Scramble the eggs using a whisk.
  7. Add the eggs to the pan and allow to sit for 5 seconds. Begin scraping the pan with a spoon and continue scraping and stirring until the eggs are done.

 
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Fresh Brown Eggs

Perfect Scrambled Eggs – How to Make Them

It is super simple to make perfectly scrambled eggs [affiliate link]. There are just a few little secrets you want to follow and you'll have soft, fluffy eggs every time.

Fresh Brown Eggs

Start with some fresh brown eggs… ideally from your girls out in the yard…

Rhode Island Red hens

Crack the eggs into a bowl.

Three Farm Fresh Eggs

Scramble using a whisk. Or you may use a hand mixer, an immersion blender or your Magic Bullet.

I have all these kitchen helpers, but this morning I chose to use my whisk. Did you know that whisking back and forth works just as well as going round and round?

Eggs Scrambled

For each egg, add one teaspoon of butter to a clean skillet. You may also use bacon grease, coconut oil [affiliate link] or any other healthy fat (but not olive oil as it should not be heated). Also, I point out that the skillet should be clean because while cooking eggs in a skillet in which you previously prepared bacon will be delicious, you may find the eggs will brown from the drippings left in the skillet.

For three eggs I added one tablespoon of butter and heated on medium heat until the butter was hot and bubbling.

Butter Heated in Skillet Until Bubbling

Don't wait too long or the butter will start to brown or burn. Pour in the scrambled eggs and immediately using a spatula begin to scrape the eggs from the bottom of the skillet in long strokes. Do this continuously, scraping and turning the eggs until they are completely done.

Once done, remove from the skillet immediately. If you spoon the eggs back into the bowl in which you scrambled them, the small amount of raw egg left in the bowl will be cooked with the heat of the just scrambled eggs.

Perfectly Scrambled Eggs

Your pan should look similar to this when the eggs are removed. Put water into the skillet immediately to facilitate the cleaning process.

The Skillet After Making the Scrambled Eggs

And there you have it, beautiful, fluffy scrambled eggs.

Perfectly Scrambled Eggs and Bacon

Please leave me a comment and let me know, how do you like YOUR eggs?

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Scrambled Eggs, Heavy on the Ham

Scrambled Eggs, Heavy on the Ham

Several mornings each week my husband makes my breakfast. He knows I'm eating 50 grams of protein so he will sometimes grill me some chicken or a steak. Sometimes I'm on my own, and this is one of my quick, easy to prepare big protein breakfasts.

Serves 1.

Scrambled Eggs [affiliate link], Heavy on the Ham

  • 1-2 Tablespoons butter or your favorite healthy fat
  • 2 Tablespoons red bell pepper, diced
  • 1 green onion, sliced thin
  • 1 Tablespoon white onion, diced
  • 6 ounces ham
  • 3 large eggs

Turn your burner to medium heat and add the butter to your skillet. Heat until bubbly, add the bell pepper, onions [affiliate link] and green onions. Saute until tender, about ten minutes. Stir frequently as the green onion will burn easily. Dice the ham into cubes and add to the skillet. Stir and mix to heat thoroughly, about 3 minutes. Scramble the eggs and add to the skillet. Allow to set about 30 seconds, and stir. Continue scraping the skillet and stirring frequently to avoid browning the eggs.

Scrambled Eggs, Heavy on the Ham

 

Recipe: Scrambled Eggs, Heavy on the Ham
Author: 
Recipe type: Breakfast
 
Ingredients
  • 1-2 Tablespoons butter or your favorite healthy fat
  • 2 Tablespoons red bell pepper, diced
  • 1 green onion, sliced thin
  • 1 Tablespoon white onion, diced
  • 6 ounces ham
  • 3 large eggs
Instructions
  1. Turn your burner to medium heat and add the butter to your skillet.
  2. Heat until bubbly, add the bell pepper, onions and green onions.
  3. Saute until tender, about ten minutes.
  4. Stir frequently as the green onion will burn easily.
  5. Dice the ham into cubes and add to the skillet.
  6. Stir and mix to heat thoroughly, about 3 minutes.
  7. Scramble the eggs and add to the skillet.
  8. Allow to set about 30 seconds, and stir.
  9. Continue scraping the skillet and stirring frequently to avoid browning the eggs.

 

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Ham Tacos

Ham Wrap Breakfast Tacos or hors d’oeuvres

This morning I had five pieces of nitrates-free bacon, 8 slices of nitrates-free ham, one avocado and three eggs [affiliate link]. That just about got me up to my 50 grams protein to continue on my Big *Ahem* Breakfast on the leptin reset.

As I sat down to eat and looked at my plate, I had an inspiration. I went to the kitchen and made these little “tacos”. I offered one to my husband, he thought they were delicious. I thought they were delicious, too! I think these would also work great as hors d'oeuvres.

Ham Wrap Breakfast Tacos or hors d'oeuvres

  • 8 slices nitrates-free bacon, circle-shaped slices
  • 4 slices bacon
  • 1 avocado
  • 2 eggs
  • salsa, optional

Slice the slices of bacon in half, fry until crisp. Lightly saute the ham circles in the bacon grease. Scramble the eggs and fry in the bacon grease. Mash the avocado and salt to taste.

Lay one piece of ham on the plate, then a slice of bacon, next a spoonful of eggs and finally a dollop of mashed avocado on top.

The finished touch would be a drop or two of salsa. One of my favorites is Herdez Herdez Casera Salsa which contains only these ingredients: Tomatoes, onions [affiliate link], serrano peppers, salt, cilantro.

Ham Tacos

 

GAPS DIET JOURNEY is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to AMAZON.COM. GAPS DIET JOURNEY is an affiliate for several companies and may be compensated through advertising and marketing channels. Therefore, this post may contain affiliate links.

Coconut Milk Honey Pumpkin Custard

Coconut Milk Pumpkin Pie Custard

This recipe is based on the one I found here: Coconut Milk Custard. While the recipe on this site looks delicious, and I plan to try it one day, exactly as written, of course I had to go to tweaking. If you read my blog you'll know I have the dickens of a time following recipes exactly, but this time I had a secondary excuse: I wanted to use the butternut squash I'd defrosted which I blanched and froze earlier this year. And did you know that most pumpkin pie in the can is actually squash? Yes, it's true, well at least according to the site I linked. 🙂

In addition, I wanted to use this adorable Porcelain Ramekin Set that I found on clearance at Ross Dress for Dress several months ago.

 

Coconut Milk Honey Pumpkin Custard
The custards in the oven in their detox bath. 😉

I love pumpkin [affiliate link] pie, and since I was smack dab in the middle of the leptin reset during Thanksgiving and Christmas, there was no pumpkin pie for me. Oh, I could have cheated and went over on my carbohydrates (which in fact I did some days) but I decided not to include pumpkin pie. And so now that I'm finished with the initial eight weeks on the leptin reset and planning to go a little higher on my carbohydrates I decided it was the perfect time to make something custard.

I used all the ingredients in the linked recipe, changed a couple of amounts, and added some of my own:

Blend until frothy in your blender or with a stick blender.

This recipe makes just over 3 cups, so divide evenly into six glass oven safe dishes, or you could use an 8″ x 8″ baking dish. I actually used a scale and ended up with 4.5 ounces in each ramikin. Place these containers into a larger container, and fill the bigger container halfway with hot water. The water should be halfway up the sides of the baking dish(es).

Bake at 325°F for 45 minutes to one hour, when a knife inserted in the center come out clean. Some of these were done at 45 minutes, with the remainder getting done at various times up to a full hour.

If you are doing GAPS and have been limiting sweets, this will taste mildly sweet to you, as opposed to someone eating lots of sugar, this will not taste very sweet at all.

Make six delicious 1/2 cup servings.

By my calculations at myfitnesspal.com, each serving contains: 229 calories, 7 grams protein, 16 grams fat and 13 grams carbs.

Coconut Milk Honey Pumpkin Custard

This post was included at Monday Mania at The Healthy Home Economist.

This recipe has been included at GAPS Friendly Friday #15 at The Liberated Kitchen.

5.0 from 1 reviews
Recipe: Coconut Milk [affiliate link] Pumpkin Pie Custard
Author: 
Recipe type: Holiday Dessert
Cuisine: American
Serves: 6
 
This pumpkin custard works perfectly as pumpkin pie as well.
Ingredients
  • 5 large eggs
  • 3 Tablespoons honey
  • 1 cup full fat coconut milk
  • 1 cup butternut squash, steamed
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • ⅛ teaspoon cloves
  • ⅛ teaspoon ginger
  • ⅛ teaspoon allspice
Instructions
  1. Blend until frothy in your blender or with a stick blender.
  2. This recipe makes just over 3 cups, so divide evenly into six glass oven safe dishes, or you could use an 8? x 8? baking dish. I actually used a scale and ended up with 4.5 ounces in each ramekin. Place these containers into a larger container, and fill the bigger container halfway with hot water. The water should be halfway up the sides of the baking dish(es).
  3. Bake at 325°F for 45 minutes to one hour, when a knife inserted in the center come out clean. Some of these were done at 45 minutes, with the remainder getting done at various times up to a full hour.

 

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If you love desserts like this, I have two cookbooks you really need to check out ASAP! Everyone Loves Pudding and Baker's Dozen Volume 2 Pumpkin Treats.

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