Paleo Cassava Flour Bread

For those of you who don’t know what cassava flour is, it’s basically the best thing of all time. It’s paleo, nut-free, grain-free, gluten-free, anti-inflammatory, and can be subbed 1:1 for regular wheat flour.

Okay. AMAZING.

So I’ve been very much enjoying experimenting with cassava flour recipes and it dawned on me this morning that I hadn’t even tried making bread with it yet?! What’s wrong with me! I really miss bread in my diet but I don’t miss how achy and gross it made me feel sooooo if I could have bread without the aches and pains, this could be life changing.

So since bread can be pretty tricky, I decided not to go out and waste a bunch of flour trying to make my own recipe from scratch right off the bat. Insteaddddd, I found this amazing recipe on Paleo Hacks and it came out PERFECT!!!!!!!

So no this isn’t my recipe, but bless you Jennafer Ashley for blessing us with your beautiful bread. You can get her recipe by clicking rightttttttt here.

Have a great Tuesday everybody!!

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The Bread-less Breakfast BLT

Ok so I absolutely DIE for a good BLT, but as I get older I find that the more bread I eat, the less my joints work. Sounds weird, but I’m telling you every time I eat bread I ache in my knees and all the places where I’ve broken bones.

So naturally, like I do with most things that don’t make me feel great, I decided to do something about it and create a BREAD-LESS breakfast BLT that’s just as amazing and delicious and easy but doesn’t make me feel like a 100 year old woman.

And the best part about this is it’s so freakin easy to make! You don’t even need to eat it as a sandwich. Chop up those tomatoes and eat it as a breakfast bowl! The deliciousness is endless. So next time you’re craving a BLT and have 10 minutes to spare, make this bad boy. You’ll thank me later.

The Bread-less Breakfast BLT

  • Servings: 2 BLTs
  • Difficulty: easy
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Ingredients

  • 1 beefsteak tomato, sliced into about 1/2 inch slices
  • 2 large organic free-range eggs
  • 2 slices bacon, cut into smaller pieces
  • 1/2 avocado, sliced
  • salt and pepper to taste

Directions

  1. Heat a pan over medium heat. Once hot, add your bacon and cook, flipping occasionally, until crispy.
  2. Remove the bacon pieces to a paper towel and add the eggs to the same pan with bacon grease. Scramble the eggs and stir occasionally until the eggs are cooked.
  3. Layer your eggs, bacon, and avocado onto your tomato “buns,” season with salt and pepper, and enjoy!


Pumpkin Spice Smoothie Bowl

Okay so as soon as October hit this year I got way too excited about pumpkin spice. Literally you guys I made pumpkin spice EVERYTHING. Every day there was something new.

So I have been eating this unreal pumpkin spice smoothie bowl basically every day and I just now realized I forgot to post the recipe for it because I didn’t want to overload you guys with all my pumpkin spice recipes.

MY B DAWGS.

So here I have for you my most favorite smoothie bowl recipe to date. You are welcome. And my most sincere apologies for taking this long. Enjoy!!!!!

Pumpkin Spice Smoothie Bowl

  • Servings: 1
  • Difficulty: easy
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Ingredients

    Bowl:

  • ½ cup frozen pumpkin puree
  • 1 frozen banana
  • 1 Tbsp maple syrup
  • ¼ tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • ¼ – ½ cup unsweetened coconut milk
  • Toppings Options:

  • fresh sliced banana
  • pecans
  • pumpkin seeds
  • dried white mulberries
  • unsweetened shredded coconut flakes
  • chia seeds
  • almond butter

Directions

  1. In a high-powered blender, add all your ingredients for the smoothie bowl and blend until smooth and thick.
  2. Transfer to a bowl and top with whatever toppings you would like. I always go for all the toppings because I’m a toppings queen.


Fully Loaded Avocado Toast

Loaded Avocado Toast

Would ya just look at it? Absolutely beautiful. I could stare it this toast all day. JK I wouldn’t be able to because I’d 100% eat it as soon as I saw it.

K usually I avoid bread, BUT in this case I made my own sourdough bread from my very own sourdough starter so I knew exactly what I was going to be putting in my body. And let me tell you, it was a lot of work, but ohhhhh baby was it tasty and worth it. I chose sourdough bread because it’s considered to be one of the healthiest breads around (you can find out more about the health bennies of sourdough in my post here) and because who could resist a nice, crusty, fresh piece of sourdough? Nobody. Plus add some creamy avocado, earthy mushrooms, crispy bacon, and a poached egg? Straight irresistible. Just wow.

Now I could ramble on and on about all the amazingness that is this toast, but that would take time that you could be using to make this toast, SO let’s just get right to it. Enjoy!

 

Fully Loaded Avocado Toast

  • Servings: 1 Toast
  • Difficulty: easy
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Ingredients

  • 1 slice of fresh sourdough bread (ideally one made with a sourdough starter, I make my own)
  • ½ ripe avocado
  • 3 cremini mushrooms, sliced
  • 2 large free-range organic eggs
  • 1 tbsp white vinegar
  • 2 slices of bacon, chopped into small pieces
  • 1 tsp hemp hearts
  • 1 green onion, chopped
  • salt and pepper to taste

Directions

  1. Heat a large skillet over medium heat and add your bacon. Cook while stirring occasionally until the bacon is fully cooked. Remove to a paper towel to drain grease.
  2. Keep the bacon grease in the skillet and add the mushrooms, stirring occasionally until they are tender.
  3. Meanwhile, in a large microwave-safe mug or bowl, add about 1 cup water, your white vinegar, and then crack your eggs in. Make sure the water level isn’t too close to the top and cover with a plate. Microwave your eggs until they are poached (my microwave takes about 90 seconds for two eggs, but the times will vary so check frequently to make sure you don’t over/undercook the eggs. And be careful!! The water will be hot!
  4. Toast your bread.
  5. Smear the avocado on your toast, then top with mushrooms, eggs, bacon, hemp hearts, green onions, salt, and pepper. Enjoy!


Grain Free Chorizo Breakfast Tacos

Grain Free Chorizo breakfast tacos

Hey guys! Comin’ atcha from the Vancouver airport while I wait out a three and a half hour layover here.  TBH really wish airports had gyms for times like these. Seriously, who can I contact to make that happen because it would be such a game changer!!!

But before I go off on a tangent about the lack of airport gyms, let me get to the point. I’m sitting here eating some soggy oatmeal trying not to be too unhealthy during this day of travel, but all I can think about are these bomb grain-free chorizo breakfast tacos I made the other day for breakfast.

K DROOL.

I’ve been loving getting back to eating all my fave stuff that I used to indulge in all the time before I started avoiding processed grains since I discovered cassava flour, soooo since I’ve been making tons of cassava flour tortillas I knew I had to get the taco train rolling!

Also, I found this amazing little authentic Mexican grocery store (FINALLY) that sells little packages of the BEST ground chorizo with nothing but organic pork and spices in it. AMAZING.

Grain-free tortillas + delicious spicy chorizo = heaven.

No joke people. I love breakfast but sometimes I get stuck in the usual oatmeal, scrambled eggs, pancakes routine because they’re what first comes to mind. But THIS. Oh wow. This has been coming to mind first ever since I made it.

It’s so easy too! Just make sure you’re getting good quality chorizo that doesn’t have a bunch of crazy additives in it because that’s where this could turn from healthy to gut turmoil in a hurry. Anyways, I gotta run and go catch my flight! Enjoy!

 


Grain-Free Spicy Chorizo Breakfast Tacos

  • Servings: 2 tacos
  • Difficulty: easy
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Ingredients

  • 1 cup good quality organic ground chorizo
  • ½ tsp organic virgin coconut oil
  • 4 free-range organic eggs
  • 1 tomato, diced
  • ½ cup black beans
  • 2 Tbsp fresh guacamole
  • salt, pepper, and chopped green onions to garnish
  • 2 cassava flour tortillas

Directions

  1. Heat a pan or skillet over medium heat and add your ground chorizo. Stir while cooking until it’s fully cooked.
  2. Meanwhile, heat another pan over medium heat and add your coconut oil. Once the pan is hot, crack your eggs into the pan and scramble them, stirring until fully cooked.
  3. Add half the chorizo, beans, eggs, tomato, and guacamole to one of your cassava flour tortillas and then repeat for the second tortilla. Garnish with salt, pepper, and green onions and enjoy!