Breakfast Archives - Page 9 of 20

Coconut Flour Banana Pancake Buddies (GF, DF)

As many of you friends know, I’ve been working nearly round-the-clock since the beginning of the year on a wonderful new cookbook called “Everyday Grain-Free Baking,” which will be available online and in bookstores starting in January 2015.

Update! I’m excited to announce that Everyday Grain-Free Baking is now available! See the note below and click here to get an exciting SNEAK PEEK of this beautiful new cookbook written just for YOU!

My heart in writing this cookbook and developing more than 100 delicious recipes, is to help individuals and families who are living gluten-free, grain-free to rediscover the joy of baking and passing down fond family memories and traditions. My philosophy is … Although many of us live with the challenge of adhering to various dietary restrictions, by no means should these restrict us from experiencing the joy of sharing cherished traditions with our family and friends. All it takes is a little inspiration to recreate healthier versions of those favorite recipes from our past – which is exactly what you’ll discover in my new published cookbook.

As a special thank you to my amazing and wonderful sponsor – Honeyville Farms – I’m sharing this special family-friendly recipe from my new cookbook. I love this recipe because it allows you to rediscover a family tradition that many of us grew up enjoying – with a healthy, new twist of course! These whimsically delicious Coconut Flour Banana Pancake Buddies are such a treat, with or without the funny faces.

So please join me at Honeyville Farms today to say “hello” and pin, print or bookmark this delicious recipe. It’s truly the perfect pancake for making breakfast time healthy and FUN!

This delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!

From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!

Click here to get a SNEAK PEEK of the book!

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How to Make Ground Turkey Sausage (Whole30)

By Kelly · 49 Comments

Exciting News: This is just one of a bunch of Whole30 Recipes here at The Nourishing Home. PLUS I’ll be sharing even more Whole30-compliant recipes as we start our Whole30 Challenge. (P.S. You can join us anytime you’re ready to Jumpstart Your Health with Whole30!)

Growing up, my Mom made these amazing turkey sausages patties that have become a treasured family favorite in my home too! My boys adore this simple recipe so much, they won’t eat any other sausage, period. And seriously, I can’t blame them. These perfectly seasoned little patties are hard to resist!

Yet, this easy-to-make recipe is also a real treasure, because it’s perfect for using in any recipe that calls for ground sausage. This can come in super handy when you’re joining me for the Whole30, since finding Whole30-compliant ground sausage can be a real challenge since many brands contain added sugars or other non-compliant seasonings.

As noted in the recipe below, you can make this ground sausage ahead of time and freeze it, so it’s ready to go for making breakfast sausage patties, or for use in your favorite recipes that call for ground sausage (like the meaty marinara sauce shown below).

P.S. When making breakfast patties, you can also freeze the sausage patties by placing them on a parchment-lined baking sheet and placing them into the freezer. Once they’re frozen solid, transfer to a freezer-safe container and place in the freezer so you always have these protein-packed patties ready for making a quick-n-healthy breakfast!

We hope you enjoy these savory sausage recipe handmade with love from our family to yours! Happy Whole30-ing!

Ground Turkey Sausage (perfect for making breakfast patties or using in your favorite recipes!)

Yield: 8-10 sausage patties

Ingredients

1.25 lbs ground turkey meat
1 clove garlic, minced
1 tsp ground sage
1/2 tsp celery salt
1/2 tsp onion powder
1/4 tsp cayenne pepper
1/4 tsp ground cumin
3/4 tsp sea salt
1/2 tsp fresh-ground black pepper

Instructions

Place all ingredients into a large mixing bowl. Using your hands, knead well until thoroughly combined.
Preheat 12-inch skillet over medium heat. Form turkey mixture into 8-10 balls and press them into patties. Place the patties on a plate until your finished forming them. (If the mixture is sticky, moisten hands with a little water to make it easier to form the patties.)
Add a little butter or oil to the skillet. Cook the patties about 3 minutes on one side, then flip and cook an additional 2 minutes. (Note: You may need to adjust cooking time depending on size and thickness of your patties.)
Alternately, you can freeze the uncooked seasoned meat for use in recipes calling for ground sausage. See the post above for details. Enjoy!

Notes

Time-Saving Tip: Double or triple the recipe and store cooled cooked patties in the freezer. Then, thaw in the fridge overnight and reheat for a quick, delicious breakfast! (You can also prepare the meat with the seasonings and freeze raw for use later in recipes calling for ground sausage ,as noted in the post above.)

Life After Whole30 Recipe Variation: If you're NOT doing the Whole30, this recipe can be used to create delicious homemade Apple Maple Sausage Patties, simply add 1/2 cup grated apple and 1-2 tablespoons of pure dark maple syrup to the above recipe. Yum!

https://thenourishinghome.com/2014/07/turkey-breakfast-sausage-patties/

Disclosure: The above recipe ingredient links are amazon affiliate links. By purchasing via these links The Nourishing Home receives a small percentage of the sale at no additional cost to you. Of course, you are not obligated to use these links to make a purchase, but if you do, please know that it helps to support this site and ministry. Thank you!

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How to Make Perfect Scrambled Eggs {And Veggie Egg Scrambles}

By Kelly · 13 Comments

Exciting News: This is just one of a bunch of Whole30 Recipes here at The Nourishing Home. PLUS I’ll be sharing even more Whole30-compliant recipes as we start our next Whole30 Challenge on January 18, 2015. So be sure to join us to Jumpstart Your Health with Whole30!

My husband is the first to admit that he’d be eating out every night if it came down to him having to cook dinner. But this awesome man (no matter what he thinks of his cooking skills) can do one thing that few have mastered and that’s scramble up the lightest, fluffiest eggs I’ve ever tasted.

Achieving perfect scrambled eggs is often hit or miss for most of us, and if you do a quick search on google, you’ll find tons of advice as a result. But I figured rather than ask the “experts,” I’d go straight to the man who actually makes what I consider to be the finest scrambled eggs in the world.

So, what’s my hubby’s secret? There’s actually five keys to perfect scrambled eggs …
• A splash of milk,
• A touch of salt,
• Gentle whisking,
• Just the right heat, and
• Stir, stir and fold!

But before I explain the above tips, let me start with a quick note about how to make an amazing veggie egg scramble, since this is one of our favorite ways to enjoy scrambled eggs. It’s also a frugal and delicious way to use up those leftover veggies in your fridge.

Before I realized my hubby had supernatural egg scrambling skills, I used to be chief egg scrambler in our home. I quickly learned at least one lesson about successful egg scrambling and that is … it’s best to scramble the eggs solo. If you sauté veggies and pour whisked eggs over them in an attempt to scramble the two together, it usually goes one of two ways:
• Eggs that are too moist and runny, or
• Eggs that are dry and/or rubbery
(It also often results in veggies that are overcooked and mushy.)

A better option with more consistent results is to first sauté the veggies, place them on a plate and wipe out the skillet. Add butter or oil to the clean skillet and scramble the eggs as directed below. Once the eggs are nearly done, add the sautéed veggies on top and gently fold them in. Adding the veggies at the end of the egg scrambling process definitely results in lighter, fluffier eggs with the delicious taste of sautéed veggies in every bite!

Okay, so now that we have that covered, back to perfect egg scrambling …

How to Make Perfect Scrambled Eggs

Step One: The Recipe
The first step in achieving perfect scrambled eggs is the egg-to-milk ratio. According to my hubby, a splash of milk for every two eggs is ideal. What’s a splash? About a scant tablespoon. So for every two eggs, you’ll want to add just shy of a tablespoon of milk (dairy or non-dairy is fine). You’ll also want to add a dash of salt. Salt not only enhances flavor, but helps to make the eggs more tender. So for every two eggs, be sure to add a pinch of salt.

Place the eggs, milk and salt into a bowl and whisk gently with a fork, just enough to combine well. If you whisk vigorously and over-beat the eggs, it will actually make them tougher, not lighter.

Step Two: The Cooking Method
Another key to perfect scrambled eggs is a dual-heat method that helps to ensure fluffy curds without overcooking. This is achieved by starting at medium-high heat and changing to low heat partway through the cooking process. Here’s how …

Heat a 10-inch skilled over medium-high heat, add a teaspoon or two of cold butter to the pan. Once the butter begins to get bubbly, add the whisked egg mixture. As shown in the photo above, use a spatula to scrape the bottom and sides of the skillet to form large curds. As soon as your spatula leaves a trail in the pan with minimal raw egg filling in the gap, reduce the heat to low and begin gently folding the eggs over to finish the cooking process without breaking up the curds. When the eggs are cooked through, but still moist and glossy in appearance, immediately transfer them to a serving plate.

So there you have it – my husband’s tips for scrambling up the perfect eggs with the added bonus of how to incorporate some delicious sautéed veggies for an extra boost of nutrition.

And incase you’re wondering if my hubby will be contributing more recipes here at The Nourishing Home, in his words, “I’d much rather do dishes than have to cook a meal.”

Now that’s one offer I’m always happy to take him up on! And of course, his offer to continue scrambling up our morning eggs.

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