Have I mentioned that we have a fig tree? Two, actually! But one is still a baby. The mature one started bearing beautiful, plump fruit in mid-August and it keeps on giving. On Saturday of this past weekend alone, I picked 31 fresh figs! I gave most of them away to neighbors, but I experimented with some in our kitchen as well. (True story: My second experiment did not fare well but I hope to perfect it soon!)
Thankfully, this super easy treat was a success—it’s almost hard to go wrong with delicious, fresh fruit and coconut milk—you may to our Meyer Lemon Chia Pudding. The orange zest, married with the slight tang from the skins of the fig fruits, along with a thinner consistency remind me of yogurt. So, that’s why I’m calling it a “yogurt.” Enjoy it as breakfast on-the-go, a refreshing snack, or light dessert. Whatever its name, whenever you eat it, I think it’s really quite good and I know you will, too!
I (Heather) think I’ve told you: Breakfast is one of my favorite meals of the day, and I love eggs. I love them fried, scrambled, poached, baked—any way you can think of. It’s most interesting and fun to mix up whatever vegetables are available in the refrigerator. This is a simple and tasty egg bake, even though it was crafted with leftover ingredients. Make it anytime for grab-and-go weekly breakfasts, for brunch, or even breakfast for dinner! We hope you enjoy it.
Pizza for breakfast—every college student’s dream (and nightmare). My college years, and pre-paleo days, often consisted of pizza for breakfast, or whatever takeout was leftover. An adage of mine that survived this period of life is, “if it isn’t good cold, it isn’t good,” and I still use this for food and recipes today. We don’t often splurge for pizza these days, paleo or otherwise; but when Heather asked for breakfast this Sunday morning, I had an urge to be creative. About 30 minutes later, we were full and this recipe was born.
We made this paleo breakfast pizza fairly plain, with a topping of pepperoni and fresh basil, but don’t let that stop you from making it your own. We’ll likely update this post as we move forward with additional ideas, but feel free to add veggies, additional meats (…bacon?!), or cheese, if you tolerate it. Let us know in the comments how you personalize this paleo pizza, and enjoy!
Brent and I made a commitment to getting more greens into our diet this summer and morning smoothies have been a fast and delicious way to do it. This recipe is so simple, it almost feels like it shouldn’t count. Still, we have experimented with a few variations and ultimately found that we like this collection of ingredients best. The smoothie is tangy, bright, and filling. It would be refreshing any time of the day, but we have enjoyed sipping it each morning the past few weeks. (It’s been too hot to crave eggs or other, heavier breakfast items.) We hope you’ll agree that this is an excellent way to start your day!
I love breakfast, and I really appreciate the value that a large egg bake creates for Brent and me during a busy week. On a typical work-week morning, I spend anywhere from 10 to 20 minutes preparing breakfast for Brent and myself. Most of those mornings, one or both of us has to run out the door with that food in a to-go container, destined to eat in the car or at the office, rather than sitting down at our kitchen table to enjoy it and each other’s company.
This Sunday Broccoli-Mushroom Egg Bake, and others like it, often change that. Not only is it easy to make and delicious, it saves me time morning after morning as the week progresses. When there’s a breakfast casserole available, it takes me just a couple of minutes to pack up a piece for Brent and myself so I can sleep in an extra few minutes. Or, even better, Brent and I can actually take 10 minutes to eat together before starting our busy days.
Whip this up on Sunday morning, enjoy it, and save the left overs to make your work-week morning routine a little less hectic. We hope you enjoy it!