Easter Brunch: Lamb Sausage with Sweet Potato & Leek Hash

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Happy Early Easter ALL! Jon & I are hoppin’ (yes, pun intended) along to our old stomping grounds this weekend…good ol’ NYC. One last trip before the babe comes our way!

Anywho…the hub & I whipped up an early Easter brunch for breakfast this past weekend that was so scrumptious! If you are having guests over for Easter brunch this will be a quick fix & very impressive to your visitors! If you are having Easter dinner at your pad (instead of brunch) then stick to the dinner I made last year – I still have dreams about it!

Appetizer: Crab Stuffed Deviled Eggs

Dinner: Lamb Burger with Roasted Cauliflower

Drink: Easterita

Let’s get hoppin’ (I know, I just have too!!)…

  1. Bring a large pot of water to boil. Peel 2 large sweet potatoes, add to boiling water with 1T salt and leave on high for ~25minutes
  2. While the potatoes are boiling, slice up 3 leeks (white & light green parts) – cut them lengthwise & then thinly slice
  3. Add leeks to a skillet with 1T butter – let brown (~5minutes), then add in 1.5t minced garlic, 1/2t black pepper, 1/4t red pepper flakes & garlic, 3/4t salt
  4. Remove the potatoes & drain – once cooled mash with a fork, add the leek mixture & 1T freshly chopped dill
  5. Grab a pot (use the large pot you boiled the potatoes in), coat the bottom with butter, let it brown then add in the potato/leek mix – spread it even & turn the heat down to medium and let it brown for 5-10minutes

On to the lamb…

  1. In a large bowl combine 1 pound of lamb, 1T EVOO, 1 minced garlic glove, 1.5t fresh chopped rosemary, 1t crushed fennel & season with S/P – form into 8-10 patties
  2. Spray skillet with EVOO & place patties on medium heat – roughly cook each side for 4minutes or until browned
  3. Place cooked sausages on a paper towel & pat grease off

Like I said, easy as can be & once you taste this you will be asking yourself why you never make breakfast like this more! Hope you enjoy & HAPPY EASTER!!!!

Nutritional Info Per Sausage (if you make 8): 175calories – 13 grams of fat – no carbs – 14grams of protein
Nutritional Info for Hash (Serves 2): 350calories – 6grams of fat – 70 carbs – 6 grams of protein  
 

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Meatless Monday: Pumpkin Chocolate Chip Scones

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Yes, I am still on this pumpkin crave & no I will not get over it! I swear it adds such a great flavor to any baked good!

On to these delicious pumpkin & chocolate chip scones…

  1. Preheat oven to 350degrees & line 2 cookie sheets with parchment paper
  2. In a large bowl combine 3.5C of flour, 1/2C+2T sugar, 2T baking powder, 1t cinnamon, 1t nutmeg, 1t heaping ground ginger & 1/2t salt – set aside
  3. In a smaller bowl mix together 1/4C canned coconut milk & 1t apple cider vinegar – whisk & let thicken
  4. Once thickened add 1.5C pureed pumpkin & 1/2C melted/cooled butter – stir
  5. Mix the wet ingredients into the dry & use your hands to really get all combined
  6. Fold in 1C vegan mini chocolate chips
  7. Dust a clean surface with flour & place dough on the surface
  8. Form the dough into a circle (about 1inch thick) cut into 12 pie shaped slices (I put flour on my knife to get an easier slide while cutting)
  9. Place slices on prepared cookie sheet & sprinkle the tops with sugar
  10. Bake for 20-25minutes or until golden brown

Wahooo, these scones were d-e-l-i-c-i-o-u-s! For breakfast or dessert, they were a major hit in this household this weekend. Hope you enjoy!

Nutritional Info Per Serving (Makes 12): 315 calories – 14 grams of fat – 46 carbs – 6.6 grams of protein

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Carrot Cake Donut with Sweet Cream Cheese Icing

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I made these baked donuts for my hub to take to the office for all to snack on. Don’t fret, I of course munched on one to make sure they were up to par before sending him off with them – and omg amazing, these babies were delicious!

And really, you can have these as your breakfast or as a treat for dessert, enjoy!

  1. Preheat oven to 350degrees & grease your donut pan with coconut oil spray
  2. In a large bowl mix 2C GF all purpose flour, 2/3C coconut sugar, 1T baking powder, 1.5t cinnamon, 1/2t ground nutmeg, 1/4t all spice & 1/4t salt
  3. In a side bowl mix 5T melted/cooled butter, 2 eggs, 1C vanilla almond milk & 2t vanilla extract – beat together
  4. Combine the wet bowl into the dry mixture & stir til fully combined – fold in 1.5C shredded carrots
  5. Transfer the batter into a Ziploc baggie & cut a small portion off one of the tips
  6. Pipe the batter into the pre-greased donut pan & bake for 10-12minutes
  7. Remove & let cool on a wire rack
  8. While donuts are cooling, mix together 8oz of cream cheese, 4T butter, 1C powdered sugar & 1t vanilla extract – whisk until it become fluffy & combined

Top donuts with the icing & chopped walnuts (or carrots)!

Nutritional Info Per Serving w Icing (Makes 18): 220 calories – 9.5 grams of fat – 32 carbs – 2.5 grans of protein

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Pumpkin Spiced Donuts

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Dunkin Donuts has got nothing on me! These puppies are amazing! Baked to perfection with pumpkin & coated with just the right amount of spice. If it hasn’t felt like fall yet, these donuts will make your tastebuds sure know it’s here!

Lets get to the baking…

  1. Preheat oven to 350degrees & lightly grease donut pan – set aside
  2. In a large bowl whisk together 1/2C canola oil & 3 large eggs
  3. Then stir in 1.5C sugar, 1.5C pumpkin puree, 1.5t pumpkin pie spice, 1.5t salt, 1.5t baking powder, 1/2t cinnamon & 1/4t nutmeg
  4. Add in 1.75C GF All purpose flour – stir until all is combined
  5. Use a pastry bag to pipe batter into donut pan
  6. Bake for 17minutes
  7. Remove, let cool & transfer to wire rack
  8. For the delightful spiced sugar coating, mix 1/2C coconut sugar, 1T pumpkin pie spice & 1T cinnamon – spray each donut with coconut cooking oil spray & dip into mixture until completely covered
Nutritional Info Per Donut (Makes 18): 200 calories – 7.5 grams of fat – 34 carbs – 1.3 grams of protein

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Zucchini & Mushroom Egg Muffins

IMG_8328As mentioned before, the hub began his new job a few weeks back & I am happy to report he is loving every minute of it! He is one busy bee, and is usually out the door by 7am with barely time to make breakfast for himself. So, I started prepping him weekly breakfasts on Sunday (as well as making him a glowing green smoothie every night to take the following day). I know, I know…I’m such a great wife =).

I’ve seen egg muffins all over Pinterest lately & have made one other batch – blueberry, banana & egg. They were super yummy, but the picture didn’t turn out well! Anywho…these egg muffins were a hit! They were SO flavorful & truly held up all week in the fridge!

Lets get to it…

  1. Preheat oven to 350degrees
  2. In a large bowl whisk 8 eggs, 4 egg whites & 1/8C water
  3. Then add 1.5t of the following: garlic powder, salt & pepper – then add a pinch of chili powder
  4. Chop up 1 small peeled zucchini & 6 button mushrooms
  5. Spray muffin tin with cooking oil, layer bottom of each cup with chopped vegetables (about half way) & then pour egg mixture over vegetables
  6. Place in oven for 25minutes or until eggs are cooked through

Let cool for 20minutes & either store in fridge for future use or serve with sriracha sauce for a lil’ spicy breakfast! Enjoy!

Nutritional Info Per Egg Muffin (12 muffins): 56 calories – 3.5 grams of fat – <.5 grams of fat – 5.5 grams of protein

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Meatless Monday: Eggs & Bacon (aka tofu scramble & tempeh bacon)

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Our last minute movie decisions on Saturday night led to making this dish. With nothing in the fridge & only an hour before seeing ‘Rush’ I decided to put together something with what we had. Oddly enough, whenever I am in a crunch to make dinner, breakfast seems to happen! Needless to say, it was tasty like usual & it turned out to be an interesting dish!

Lets get to it…

  1. Press & dry your tofu (I just lay the tofu on a plate with a few paper towels underneath, cover with paper towels & top off with a heavy plate – do this for about 15minutes)
  2. Chop 1 onion & sauté with 1t vegan butter til edges are browned
  3. Then crumble the pressed tofu into the same pan
  4. Add 3t Braggs amino acid & 1t turmeric to the pan- stir & let liquid get absorbed (lower heat if needed)
  5. Fold in 1C chopped kale & 1/4C nutritional yeast – stir (if you want to add S/P I would do so now)

Remove from heat & let cool.

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Coconut Banana Bread

IMG_8185So, this whole baking thing may become a trend in our household. Don’t get me wrong, I love baking – but this past Sunday I woke up super early, went to the kitchen, put my headphones on, made a cup of tea & began baking away.

Am I weird? It swear, it was so peaceful! Better yet, I was listening to Nat King Cole…okay now I know that makes me even more weird or a little to old for my age, but I loved it! Anywho, I whipped up this delicious coconut banana bread & also strawberry-lime flaxseed muffins all before 7am (recipe for the latter will come once it is perfected)!

Lets get to it…

  1. Preheat oven to 350degrees & prep loaf baking dish with coconut oil/spray
  2. Combine 1/2C melted coconut oil & 1/2C honey in a small bowl
  3. In a large bowl combine 6 eggs, 2t vanilla extract, 1t almond extract & 3/4t salt
  4. Whisk in the oil/honey bowl, then 3/4C coconut flour
  5. Add in 2 mashed bananas & 2T shredded coconut – stir til all lumps are gone
  6. Pour into prepared loaf pan & top off with a sprinkling of coconut shreds

If the sides begin to darken, tent the pan with aluminum foil to prevent burning, if not then you are good to go & let it bake for 45minutes!

Make sure to let it cool before digging in & refrigerate, if you can hold off for that long!

Nutritional Info Per Slice (12 Slices): 200 calories – 12 grams of fat – 20 carbs – 4 grams of protein

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Pumpkin Pie Quinoa Breakfast Bowl

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As mentioned yesterday, this lovely breakfast was made for me by my friend in Florida while I was visiting. Not only is she a new mom, but she has her career blossoming around her – in other words, she is one busy lady! However, with being such a busy new mom she still always sticks to a healthy lifestyle & this is just one of her countless meals she likes to treat herself to.

She whipped this up in no time, super simple & healthy! Plus, this can easily be portioned out & stored in tupperware for all your weekly breakfasts!

  1. Cook 1C quinoa per package directions
  2. Once quinoa is cooked (no water should be left) remove from heat & add 3T honey, 1T pumpkin pie spice & 1/2T cinnamon – stir
  3. Dice up 1 peach, a handful of strawberries & fold into quinoa mix

Serve warm or let fully cool & store in fridge for a few days. Enjoy!

Nutritional Info Per Serving (Serves 3): 320 calories – 3.5 grams of fat – 65 carbs – 10 grams of protein

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Maple Cinnamon Pancakes

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While I was in Florida a few weeks back celebrating the baby who is coming in less than a month, the momma-to-be whipped up this tasty breakfast for us! Yes, I was being spoiled majorly by one of my besties…I like to think she was in nesting mode!

Anywho, these pancakes will surely be made on the regular in my household. How can you resist a yummy maple cinnamon pancake, especially when they are gluten free too!

So, grab two bowls & lets getting mixing…

  1. In a bowl add: 1/2C almond flour, 1/2C gluten free all-purpose flour, 3/4t cinnamon, 1t baking soda & a dash of sea salt – mix
  2. In the second bowl combine: 1/2C vanilla almond milk, 1 egg white, 2T maple syrup & 1t vanilla extract – blend
  3. Whisk the the wet ingredients & slowly add them into the dry bowl – stir until smooth consistency
  4. Heat coconut oil on skillet over medium heat
  5. Pour or scoop the batter onto the skillet, cook until surface of pancake bubbles, flip carefully (to ease this grease up the spatula with coconut oil) & let the underside brown (~2-3minutes)
  6. Continue the above process til batter is gone

If you want to add a lil’ more flavor to these already yummy pancakes then grab another bowl & get ready for  even more deliciousness!  Mix up 1 pint of blueberries, 2T crushed raw pecans & 2T of maple syrup with a pinch of sea salt! This blend of sweet & salty tops off this maple cinnamon pancake perfectly!

Anywho, I posted a picture of the flapjacks she made on my Instagram account – if you aren’t following me then start @thesparkledsidewalk  !

Nutritional Info Per Pancake (Makes 6): 145 calories – 5 grams of fat – 22 carbs – 3.5 grams of protein

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Strawberry (Vegan) Ice Cream

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My bestie from college invited us out to her house for a slumber party…3 old college roommates & all our men in one house, how fun! And my bestie’s adorable 10 month old daughter will be the main squeeze. We are planning on BBQ’ing all day today – grubbing & slurping on some cocktails.

Of course some major girl chat will be going on. So what to make when you get a few old school friends in one room…ice cream!! Lets get to it!

  1. Rinse off 1lb strawberries, chop off the leaves/stem & freeze for at least 1 hour before (can be frozen for weeks)
  2. After an hour , add the 1lb of strawberries, 1/2C Lite Firm Nasoya Tofu & 1t Stevia (add as much Stevia as your taste buds can handle) in a blender/Vitamix 
  3. Pulse until pureed, scrape down sides & add water if needed  (I added ~ 1/2C water) – make sure to add the water slowly (1T at a time), as you do not want to over process & turn this to liquid (that would be a major bummer!)

Serve immediately as is or add cacao nibs for a little extra crunch!  If you decide to freeze for later allow 10-15minutes for the sorbet to soften at room temperature before serving.

Amidst taste testing this, both the hub & I realized that this could be eaten for breakfast, lunch, dessert or a snack – heck why not even dinner! Plus, we even got into a convo about our imaginary kids & how when they get older this will be the only ‘ice cream’ they will eat, maybe even make popsicles out of these. So tasty, simple ingredients & quick to make!

Nutritional Info Per Scoop (8 Scoops): 25 calories – <1 gram of fat – 4 carbs – 1 gram of protein

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