Breakfast Bake

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The morning can be so busy that sometimes it’s good just to be able to get your breakfast going and let it cook itself. This breakfast bake is the perfect dish and it will give you, your time back in the morning. Prep takes about 10 minutes and then you can let it bake while you’re preparing for your day.

INGREDIENTS

1 tablespoon coconut oil for greasing
1 cup shredded sweet potato
3 eggs
6 tablespoons coconut milk
1/2 teaspoon garlic flakes
1/2 teaspoon onion flakes
1/2 teaspoon salt
1/4 teaspoon pepper
3 slices pre-cooked bacon, chopped
1/4 pound sausage

RECIPE

Preheat oven to 350 degrees fahrenheit.
Grease oven safe dish. (Dish should be about the size of a small plate and have a cover)
In the oven safe dish whisk together 2 eggs and 4 tablespoons of coconut milk.
Add garlic, onion, salt and pepper to eggs, combine throughly.
Add shredded sweet potato and bacon to eggs.
Add sausage in small chunks, combine throughly.
In a separate bowl whisk together 1 egg and 2 tablespoons of coconut milk. Pour over mixture in oven safe dish.
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Cover oven safe dish and bake for 30 minutes.
Remove cover and bake for 5 minutes, or until top starts to brown slightly.
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This breakfast will fill you up and fuel you through your day. It will also save you time when you’re trying to get ready.

Have A Good Day!

Melissa Van Dover

@melissavandover | melissavandover.com

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Coconut Yogurt Made Simple

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I’ve tried several different methods for making coconut yogurt. My biggest issue with all of them were that they were extremely involved and time consuming. I decided I needed to find an easy way to make coconut yogurt with as limited involvement as possible, because let’s face it we try to keep recipes as simple as possible on this blog.

Don’t worry though, in this case simple is exactly what you need to make fantastic coconut yogurt.

INGREDIENTS

1 can of coconut milk (the fuller fat the better)
2 probiotic tablets (mine were rated at 10 billion), you’ll need to break these open as you’ll just be using the powder and be discarding the casings.
3 teaspoons of honey
1 teaspoon of gelatin
*you’ll also need 1 mason jar.

RECIPE

Turn your oven light on, just the light you do not need to turn on the oven. The heat from the light will be enough to incubate the yogurt and give it the sour taste that you like.
Open the can of coconut milk and scoop out the thick coconut cream that has formed at the top of the can and place in a clean mason jar.
After you have scooped out the thick coconut cream, add roughly 5 tablespoons of the remaining liquid to the mason jar with the cream. (The remaining liquid can be saved and added to smoothies!)
Add the probiotic powder, honey and gelatin the mason jar and stir to combine.
Stick in the over with the oven light on for 24 hours (do not cover).
After 24 hours remove from the oven.
You’ll notice that the yogurt has separated, a milky color liquid on the top and a clear liquid on the bottom
For a thicker yogurt, spoon the milky top layer and half the clear liquid into a blender, blend and enjoy!
For a thinner yogurt, place all liquid into a blender, blend and enjoy!

As a note, if you plan to refrigerate the yogurt and not consume it right away it is best to prepare the thinner yogurt. The yogurt will become thicker the longer it is in the fridge. While there are several steps for this recipe it is well worth your time, you’ll become addicted to this recipe quickly!

Enjoy!

Melissa Van Dover

@melissavandover | melissavandover.com

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Coconut Fudge Bars

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Sometimes mistakes are gifts waiting to show up! In this case it couldn’t be truer. I was playing around with making a coconut cream pie and ended up making fudge bars! These bars are rich and will conquer your sweet tooth and coconut cravings.

INGREDIENTS

1 3/4 cups shredded coconut (the all natural, unsweetened kind)
1 3/4 cans coconut milk
1/4 cup honey
3 tablespoons coconut sugar
2 teaspoons vanilla
1/4 teaspoon salt
2 teaspoons tapioca flour
2 tablespoons gelatin

coconut pie crust base (Instead of pressing into a pie you will press into the bottom of a rectangular pyrex or glass dish and bake, no need to make it come up the sides you are simple making a base for the fudge)

RECIPE

Prepare crust bottom for fudge, see notes above and link to recipe.
Toast shredded coconut in a frying pan over medium heat, this will take a few minutes and it is best to keep stirring the coconut and keep your eye on it.
After coconut is golden brown remove from heat and set aside.
In a pot combine coconut milk, honey, coconut sugar, vanilla and salt; simmer for 10 minutes.
After 10 minutes turn off heat.
Then add 6 tablespoons of the heated milk mixture to a small bowl and whisk in gelatin.
Add gelatin mixture, tapioca flour and toasted coconut to pot; combine everything thoroughly.
Pour combined mixture over coconut crust base and place in the fridge.
Let set for 2 hours.

This is just what you need when you’re craving something sweet!

Enjoy!

Melissa Van Dover

@melissavandover | melissavandover.com

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Sweet Potato Pie

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Sweet Potato Pie is a favorite in many of the Southern States and, while it sounds like a healthy dessert, it is traditionally made with heaps of refined-sugar and dairy.

In this Paleo version, organic sweet potatoes take center stage, second to eggs, natural sweeteners and coconut milk. It’s just as delicious, and a whole lot more nutritious!

INGREDIENTS

3 eggs
2 cups organic sweet potatoes
1/4 cup coconut milk (canned and full fat)
1/2 cup honey/raw agave nectar
1 tablespoon ground cinnamon
1 pinch salt

Paleo Pie Crust ingredients

RECIPE

Pre-heat the oven to 425 degrees F.
Peel the sweet potatoes, slice them and place them in a pot or steamer for about 20 minutes, until they are soft.
Meanwhile, make the Paleo Pie Crust so the base is ready.
Once the sweet potato is cooked, place the eggs, cooked sweet potatoes, coconut milk, honey/agave, cinnamon and salt in a food processor and pulse for about a minute, or until well blended.
Pour the pie filling mix into the baked Paleo Pie Crust, reduce the oven heat to 350 degrees F and bake the pie for 45 minutes.
Remove the pie from the oven and allow it time to cool, then refrigerate it for at least an hour for the pie to set before serving.

Enjoy!

Camilla Carboni

@camillacarboni | camillacarboni.com

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Loco Moco

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The Loco Moco is a Hawaiian breakfast dish, enjoyed by locals and tourists alike. The traditional dish is thought to have originated on the Big Island in 1949 and consists of a bed of white rice, topped by a hamburger patty, which is then topped with an egg and served with a generous amount of brown gravy.

In this Paleo-friendly version, Cauliflower Mash replaces the white rice and a coconut milk-coconut amino sauce provides a healthy alternative to gravy.

INGREDIENTS

1 teaspoon coconut oil
1/4 pound breakfast sausage (I like the pasture-raised sausage meat from Corner Post Meats)
1 large free range egg
+ Pre-made Cauliflower Mash, re-heated

RECIPE

In a small sauté pan, melt 1/2 teaspoon coconut oil over medium heat.
Place the sausage patty in the pan and cook for about 3 minutes on each side, or until your desired preparation is reached.
Meanwhile, in another small sauté pan, melt the other 1/2 teaspoon of coconut oil over medium heat and cook the egg, sunny side up.
Once the sausage and egg are ready, scoop a bed of Cauliflower Mash onto a plate, then place the patty on the mash and the egg on top of the patty.
In a small bowl, mix the coconut milk with the coconut aminos to form the “gravy”.
Pour the “gravy” over the egg and serve while warm.

As the Hawaiian’s say, ʻohoiho (enjoy)!

Camilla Carboni

@camillacarboni | camillacarboni.com

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Crock-pot Chicken Curry Soup

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Sometimes there’s nothing quite like a comforting bowl of chicken soup.

For decades, chicken soup has been believed to cure common colds and provide essentials via the moist broth that chicken exudes. Often chicken soups contain vegetable oils, legumes and wheat flour for thickening, but truthfully there is no need to add anything but natural ingredients.

In this crock-pot recipe, chicken soup gets a spice kick and a whole lot of ethnic flavor.

INGREDIENTS

1 large organic yam, chopped
1 pound chicken breast, boneless and skinless, sliced into bite sized pieces
2 yellow tomatoes
1/4 cup coconut milk (full fat, canned)
1 tablespoon ghee butter
4 bay leaves
1 tablespoon cumin seeds
1 tablespoon medium yellow curry powder
1 jalapeño, sliced thinly
1/2 cup water

RECIPE

Place all the ingredients into a medium crock-pot. Stir and set the crock-pot to the 4 hour, high setting.

Crockpot Chicken Curry Soup
Stir occasionally, about once every hour.
Once the 4 hours have passed, check to see that the yams and soft and if they are, the dish is ready to enjoy.
Serve immediately or turn the crock-pot down to low heat and enjoy later that day, or refrigerate or freeze for enjoying later.

That’s an easy and flavorful soup recipe for a rainy day,

Camilla Carboni

@camillacarboni | camillacarboni.com

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Coconut Shrimp

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During my days living in Hawai’i I ate a fair amount of shrimp. Those shrimp shack takeout stands make a wonderful plate lunch, enjoyed with the sound of the ocean in the distance. But the best thing of all was the story behind the only shrimp shack that was run by a woman on the Island of O’ahu, Big Wave Shrimp.

It had been her life long dream to run her own business, but it wasn’t really heard of to do so at the time. Luckily she had a very supportive husband who spent all his savings buying her a truck to turn into the Big Wave Shrimp shack. Many years later, the truck still operates on the North Shore, serving up plate after plate of her famous coconut shrimp to locals and tourists alike.

With that I have set myself up for a challenge–and I don’t proclaim to beat her recipe by any means–but this is a little taste of the coconut shrimp flavor I so vividly remember.

INGREDIENTS

1 tablespoon grass-fed butter
1 tablespoon crushed garlic
1/2 cup cooked shrimp (fresh or frozen)
2 tablespoons coconut milk (canned and full fat)
1/8 cup unsweetened shredded coconut
Black pepper (optional)

RECIPE

In a medium saute pan, melt the butter over medium heat.
Add the garlic and stir before adding the shrimp.

Coconut Shrimp Preperation
Continue to cook on medium heat until the shrimp is thoroughly heated, then sprinkle the shredded coconut over the shrimp and cook for another few minutes, stirring often, until the coconut begins to brown.
Add the coconut milk, stir and let simmer for a few minutes before sprinkling with crushed black pepper, as desired, and enjoying warm.

Enjoy it and Mahalo,

Camilla Carboni

@camillacarboni | camillacarboni.com

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