Spaghetti Squash Breakfast Bake

Ingredients
1 organic spaghetti squash (med-large)
1 lb organic maple pork sausage
8 organic eggs
pepper
garlic powder
nutmeg

Directions
Preheat oven to 420 degrees.  If cooking at lower altitude use a lower temperature (~400).

Cook spaghetti squash.  I use the microwave to save time.  Place squash in microwave for 1-2 minutes depending on the size to soften.  Chop ends off squash and cut in half lengthwise.  Place squash face down in 1/4 C water in a bowl and cover with saran wrap.  Cook for ~5-6 minutes.  Repeat for other half of squash.  Remove seeds and shred squash with a fork.  Place all shredded squash in a large bowl.

Brown ground sausage (make sure to break up meat into small pieces).  Let cool for a few minutes and place in bowl with squash.  Add spices to squash and meat and mix well.  Add eggs into bowl with squash and sausage and mix thoroughly with a fork to break up the yolks.

Spray 9x13 dish with olive oil.  Pour all ingredients into dish.
Bake for 35-45 minutes or until eggs are cooked.  I like to brown the top of the casserole.

Enjoy!
This dish reheats very well for breakfast throughout the week!

Sweet Tator Tuna Fritters

Ingredients
1/3 large organic sweet potato
1/4 C red organic onion
1 Tbsp Mrs. Dash chipotle seasoning
4 eggs
1/4 C plain greek yogurt (optional)
2 packages wild albacore tuna (no salt added)
1 tsp garlic powder
Dash sea salt
1 tsp ground black pepper
2 slices cooked bacon (crispy)

Directions
Preheat oven to 425 degrees.
Grate sweet potato (fine), chop red onion finely.  Crumble/chop bacon.
In large bowl, mix tuna, eggs, bacon, seasonings, onion, yogurt, and sweet potato.

Spray baking sheet with coconut oil.  Form patties by hand and place on baking sheet.

Set timer for 20 minutes.  Half way through (approximately 10 minutes) flip patties over.
Cook remaining 10 minutes.

I had extra sweet potato left over so I sliced them, sprinkled with garlic salt, and baked with patties.

These fritters are also great reheated!

Sweet Potato Breakfast Casserole

Ingredients
1 carton egg whites (I used egg whites for ease) 
1 5.46 oz can coconut milk (full fat) 
2 tsp Mrs Dash southwest chipotle seasoning 
1/4 C yellow onion 
1/4 jalapeno 
1 tsp coconut oil or organic spray coconut oil
1/3 large organic sweet potato 
1/4 C organic goat cheese cheese (optional) 
Dash sea salt and pepper to taste 
1 pie dish 

Directions
Preheat oven to 400 degrees. 
Wash, scrub and rinse sweet potato.  Grate 1/3rd of sweet potato (finely). 
Chop onion and jalapeno (fine). 



















In medium size pan, heat coconut oil.  Saute onion, jalapeno and shredded sweet potato.  Set aside to cool.  Grate goat cheese and set aside. 

In large mixing bowl, add egg whites, and coconut milk.  Whisk together. 
Add sauteed veggies and seasonings and mix well. 

Spray pie dish with coconut oil.  Add egg mixture into pan.  Top with shredded cheese.

Bake for approximately 30 minutes or until cooked thoroughly. 
Once cooked, let cool and cut into 6 pie slices. 
Enjoy!!!

Chocolate Protein Muffins

Ingredients
1/2 C Almond Flour
1/2 C Ground Flax Seed
1/4 C Sesame Seed
1/4 C Water
1 Banana
4 Eggs
1 tsp vanilla extract
1 tsp baking soda
2 Tbsp Grapeseed oil
Dash cinnamon
1 heaping tsp organic cacao powder
2 scoops vanilla protein powder

Orange Garlic Chicken

Ingredients:
4 boneless skinless chicken breasts
2 organic oranges
4 leaves fresh basil
1/4 C olive oil
1-2 garlic cloves

Squeeze juice of oranges, should be close to 1 cup fresh juice.  Mince garlic and chop basil leaves.
Puncture chicken with fork or knife and place chicken in dish to marinate.  Add olive oil, orange juice, garlic and basil.  Cover and marinate for 24 hours.  Grill chicken and enjoy!

Broccoli Breakfast Casserole

I believe this recipe came from one of my Primal Cookbooks, however as usual,  I have changed it just a tad.  I make this casserole every week for breakfast in the mornings at work.

Ingredients:
egg whites (1/2 C)
3-4 organic eggs
1 package broccoli florets (about 10 oz)
1 can organic coconut milk (full fat)
spray coconut oil

Seasonings:
dash sea salt
pepper to taste
nutmeg to taste

Directions:
Preheat oven to 400 degrees.
Empty frozen broccoli into large bowl and microwave for about 3 minutes to defrost.

Next, in microwave safe 8x8 dish, spray with coconut oil.
Add egg whites, eggs, and coconut milk, whisking all together.

After broccoli is defrosted, chop very finely.  Then add to egg/coconut milk mixture in 8x8 dish.

Mix salt, pepper, and nutmeg into mixture.  Bake for approximately 40 minutes (less if you are at lower altitude) until the top of the casserole is slightly brown.  Serve and enjoy!

Bison Roast - Mexican Style

Felt like making something completely different today, so I threw this recipe together.

Ingredients:
1 grass-fed bison roast (about 3 pounds)
garlic powder
cumin
oregano
onion powder
cinnamon
2 bay leaves
1 1/2 C organic beef broth
1 Tbsp bacon grease

Directions:
Trim fat from sirloin tip (if any at all)

Turn crockpot on to 6-8 hours:
Add beef broth and bay leaf

Add 1 tsp of each of the dry ingredients (garlic powder, onion powder, oregano, cumin) and 1/2 tsp cinnamon in a bowl.  Heat bacon grease in skillet (over medium heat).  Mix dry ingredients together and rub all over roast, covering completely and using all spices.  Place roast in skillet, searing each side for 30 seconds to a minute (tongs are helpful during this). 

Using tongs, place roast in crockpot and cover for 6-8 hours (or until you can easily shred meat with a fork).