Poached Eggs and Bacon

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I’m including this recipe because the hardest part of making breakfast look good when poaching eggs, is the eggs, for those of us who are not trained chefs that is!  So here is how I do it, to get them looking cafe fresh.  The recipe below serves one, adjust quantities accordingly.

I used:

  • 2 eggs
  • 2 rashers bacon, sugar free/pastured
  • 1/4 of an avocado
  • 6 drops vinegar (optional)
  • salt

Place the bacon under a preheated grill or dry fry in a non stick frying pan.  In a medium saucepan, fill with 2/3 of water and bring to the boil; add a shake of salt and vinegar if using.  Break one egg carefully into a saucer, stir the water around quickly and add the egg to the water, then gently add the next egg.  Turn the heat down and cook slowly, 3-5 minutes until set, lifting carefully out with a slotted spoon or fish slice.  If you have some avocado oil and lemon juice, a drizzle over the top of the eggs adds some nice flavour!

Enjoy!

Chicken Casserole, with bacon, olives and capers

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This is a great recipe for the whole family, I served it on salad greens, but the rest of the family ate it atop sweet potato/cauliflower mash which looked much nicer than mine.  Unfortunately I was unable to take a photo before they started eating, so my meal while very tasty, looks a little messier!

I used:

  • 6 boneless chicken thighs
  • 6 rashers bacon
  • 3 cloves garlic, chopped
  • 4 tbs black olives
  • 2 tbs capers
  • 2/3 cup cherry tomatoes, halved
  • 3 tbs fresh flat leaf parsley, chopped
  • 4 small wedges lemon
  • 1/3 cup olive oil
  • salt and pepper

Wrap the chicken thighs in bacon, trying to meet the ends of the bacon together.  Bring a frying pan to a medium-high heat, add a little olive oil, garlic and brown the chicken.   In the bottom of a casserole dish, put the olive oil, olives, capers, and tomatoes, place the chicken on top, add the lemon wedges and sprinkle the flat leaf parsley on top.  Cook for 30 minutes at 180 degrees celcius, resting for 5-7 minutes prior to serving.  Serve on mash or salad.

Enjoy!

Sweet Potato Fritter Stack

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This is a great cafe style weekend breakfast, perfectly suited to espresso coffee from my Bialetti!  Saturday is one of the few days I get to have a lazy start and with young children, we don’t often get organised in time to get off to a cafe for breakfast, so this is the next best thing.  Actually I think it is often better, as we don’t have to get out of our pyjamas if we don’t want to!

For the Sweet Potato Fritter recipe, Click me, just be sure to leave out the parmesan if you aren’t eating dairy.  The recipe is gluten free and lactose free if omitting the cheese.  This recipe will serve 2 people, please adjust quantities accordingly.

I also used:

  • A handful of black olives
  • 1/2 an avocado, sliced
  • 8 rashers of sugar free, pastured bacon
  • 2 eggs, poached

Once the fritters are cooking, grill the bacon and place some lettuce and avocado on a plate for serving.  Stack the bacon and fritters on top of each other, top with a poached egg.  Place some olives around the plate and serve with a couple of wedges of lemon.

Enjoy!

Minced Pork, Bacon and Cauliflower

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Instead of having bacon and eggs, I thought I would try something different and this worked really well. This would also make a fabulous evening meal.  Treat it like you would bircher muesli and put everything together the night before, so all you have to do is cook it in the morning, or in the microwave at work for lunch.  The recipe below is for one person, increase quantities to serve more people. Add some grated apple for a nice layer of flavour.

I used:

  • 50gms pork mince (ground pork)
  • 1 tsp grated fresh ginger
  • 2 rashers bacon, finely sliced
  • 1 floret cauliflower, chopped into very small pieces
  • a sprinkle of cinnamon
  • salt and pepper

Bring a small non-stick frying pan to a medium heat, add the ginger and bacon and stir around to season the pan.  Next add the pork mince, cauliflower, cinnamon and a touch of salt and pepper, cook 3-4 minutes until pork is cooked all the way through.

Serve with a poached egg and some cashew butter.

Enjoy!

Quick Pork Stir-fry in Lettuce

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This is one of my “Go To” meals, taking less than 15 minutes to prepare and cook.  Nomnom Paleo has the base recipe used here as a Garbage Stir-Fry which I have posted earlier on in the year.  Look her up, she has some excellent recipes following her Whole30 journey meal by meal.  This is another great recipe which can be cooked up the night before and eaten cold the next day as a salad or reheated for lunch.

I used:

  • 50gms minced pork (ground pork)
  • 1 clove garlic, finely diced
  • 2 rashers bacon, finely sliced
  • 1 floret cauliflower, chopped into very small pieces
  • 1 floret broccoli, chopped into very small pieces
  • 1/2 a carrot, grated
  • 6 raw, usalted cashews, chopped into very small pieces
  • 2-3 tsps coconut aminos seasoning
  • Lettuce leaves for serving
  • 1 tsp Coconut oil for cooking
  • salt and pepper

Bring a frying pan to a medium heat, add the coconut oil.  Coat the pan with the oil, then add the garlic, bacon, salt and pepper, cook for 1-2 minutes and then add the pork, cooking 1-2 minutes.  Next add the cauliflower, broccoli, carrot and cashews and cook 2-3 minutes or until the pork is cooked.  Just before serving, add 2 tsps of the coconut aminos seasoning.  Place into the lettuce leaves and drizzle with a little extra coconut aminos seasoning.

Serve and enjoy!

 

Baked egg, with bacon, garlic and cajun seasoning

Baked egg, bacon and cajun seasoning

This is a really quick “Go To” meal for breakfast or lunch, it takes a little time to cook but less than 3 minutes to prepare.  Put it on to cook when you first wake up and by the time you are showered and dressed, breakfast is served!

I used:

  • 1 clove garlic, chopped
  • 2 eggs
  • 3 rashers bacon, sugar free & pastured
  • Sprinkling of cajun seasoning

Preheat the oven to 220 degrees celcius.  Place the garlic in the bottom of a medium sized ramekin, place bacon around inside edge of the ramekin and then crack the 2 eggs into the centre.  Sprinkle with a touch of cajun seasoning.  Can be served with olives and tomato or eaten as is, you can also put the olive and tomato in the ramekin to cook with the eggs.  Cook for 20 minutes or until the egg has just set on top.

Enjoy!

Bacon, Mushroom and Garlic Omelette

Bacon, Mushroom and Garlic Omelette

Bacon, Mushroom and Garlic Omelette

 

You can make this nice and thick and slice it up like a pie, retaining some for lunch the next day!  The recipe below is for 1 serve, increase quantities to feed more people and serve with a side salad.

What I used:

  • 3 eggs (whisked with a little salt and pepper)
  • 2 cloves garlic, chopped
  • 1 large flat mushroom, finely sliced
  • 2 rashers bacon, sugar free and pastured, finely sliced
  • A sprinkle of cajun seasoning (optional)

Heat a small frypan (larger if increasing the quantities) to a medium heat.  Add a touch of olive or coconut oil and add chopped garlic, mushroom and bacon and sprinkle with cajun seasoning.  When mushrooms have almost cooked, pour the egg mixture evenly over the mushroom mixture and turn the heat down to low.

Preheat a grill and when the bottom of the omelette has cooked, place under the grill keeping a close eye on it so it doesn’t over cook.  Remove from the heat when the eggs have just cooked.

Serve with a green salad, remembering to include your portion of healthy fats.  For today I am using olive oil with a squeeze of juice from a fresh orange as a dressing for the salad, an excellent dressing!

Enjoy!