Category Archives: Breakfast

Bacon and Beef Frittata

Recipes posted a year ago:

I got the inspiration for this recipe after talking with Adam at CrossFit Fort Vancouver.  We spend plenty of time talking about food as it is, of course, one of our favorite subjects.  I love to walk in and hear him say, ” We made (insert food dish here) last night and it was good!” I reply back excitedly, “Oh yeah?  How much of (insert meat, veggie, and/or spice here) did you put in?” His reply is ALWAYS, “well, we didn’t measure, we just threw together what sounded good. I brought some for my lunch. Want to try a bite?” I probably don’t need to tell you that my answer is ALWAYS a resounding, “Of course! Duh!” or something to that effect.  This gives me such a great feeling, not just the fact that I get to sample some food, but because experimenting, just throwing together what you think may taste great together, is a great measure of how far your own food knowledge has come.  Spending time in the kitchen has paid off.  Casey and I love to cook, it is true.  But, this honestly doesn’t seem to take as much time for us as it used to.  Yes, most of the time we are both in the kitchen cooking together which saves time and the more we learn, the more efficient we are.  Great food in less time.  Alas, you do not have to spend the time that we have.  Take advantage of our site.  We are happy to do the experimenting for you! I digress.

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Homemade Greek Yogurt

Recipes posted a year ago:

I was recently lucky enough to speak with Dr. Allison Siebecker for a few minutes about gut health.  You can check out her website on SIBO (Small Intestine Bacterial Overgrowth) here.  She mentioned to me that she makes her own Greek yogurt.  It is a very simple process although prep to finish takes about a day.

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Grain-Free Cinnamon Muffins

Recipes posted one year ago:

My oldest daughter asked me to make cinnamon rolls.  Those of you who have no flour in your house at all know this can be tough.  I admit that I do miss cinnamon rolls…sometimes, but working at a local donut shop when I was in high school pretty much cured me from craving such things too often.  I found a great recipe here at the Cavewoman’s Kitchen and modified a bit with what I had.  The result was fantastic and kid approved!

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Sweet Potato Hashbrown Casserole

Recipes posted a year ago:

This recipe started out as a crispy hashbrown “cake” (something like a Rösti) that failed to crisp in the pan.  There were a lot of reasons (too much potato, not having a well-seasoned iron pan), but rather than give in to failure, I simply revised the cooking method and arrived at this tasty breakfast casserole that goes great with a couple of fresh eggs.  If you’ve got a hungry morning crew, make sure to start early, though, because this one takes a good 45 minutes to cook, plus prep time.  As for crispy hashbrowns – I’ll be heading back to the drawing board on those.

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Apples with Coconut Butter and Almonds

Recipes one year ago:

Have you ever tried coconut butter? It is so incredibly tasty that I thought about just posting a recipe that calls for one jar of coconut butter and a spoon, take a bite, repeat. 🙂  But, since I feel like I have to actually eat it with something, I came up with this satisfying treat. 

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Gluten-Free Granola

Miss your cereal or just want a great snack? My friend Brad gave me a great recipe for grain-free granola.  It’s cool I can say friend although I have met him only once.  We communicate mainly through his nutrition log via the computer.  He tells me what he eats, I make a comment.  We have some fun banter.  I love that he takes the time to write it down and that he cares about what he is putting in his body which is, after all, a machine.  The ingredients can vary so much in these granola recipes.  You can tweak them to your liking, ie add in what YOU like.  So of course I took his recipe and changed a few things to make it my own based on what I like and also based on what I had available to me at the time in the pantry; Ah improvising!

Brad and Bailey

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Sweet Potato Hashbrown Breakfast Stacks

These actually started out inspired by an eggs benedict recipe we had seen and saved.  Except that we were actually running a little short on ingredients (it was the day before our usual weekly trip to the market) and the thought of using up half a pound of grass-fed butter for hollandaise sauce just seemed like a bit of an excess.  So instead, we skipped the hollandaise altogether and used some shredded sweet potatoes in place of the traditional english muffin to make up a simple “poor man’s benedict” that is more of an open-face hashbrown sandwich.

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