I made a breakfast casserole for Christmas this year and I thought I would share it with you.
Ingredients
6 large organic eggs
1 small onion
1 medium sized sweet potato
4 links Bilinski spinach & garlic chicken sausage
1 1/2 cup Almond Breeze (or Silk brand) Vanilla Almond Milk
2 cups chopped spinach
1 tbsp oregano
1 tsp salt
1 tsp pepper
2 tbsp coconut oil
4 cloves garlic
1 tbsp coriander
1 tbsp thyme
In a greased casserole dish place peeled and chopped (1 inch cubes) sweet potatos. Layer on top chopped onion and season with oregano, coriander, and thyme. Chop chicken sausage and layer in the dish. In a pan sautee spinach in coconut oil and chopped garlic for about 5 minutes on medium heat. Add spinach layer to casserole. In a bowl, mix eggs with almond milk, salt, and pepper. Pour egg mix over casserole, cover, and refrigerate overnight. Bake at 400 degrees about 30-40 minutes.
Wednesday, December 29, 2010
Sunday, December 5, 2010
Sweet Potato Leek Soup
Ok I made a delicious soup tonight, thanks to my brother who brought up "potato leek soup" during conversation about leeks and got my brain rolling. I didn't measure anything out so I am going to give you approximations.
Ingredients:
3 small to medium sweet potatos
2 leeks
1 package boneless skinless chicken tenders
1 large yellow onion
1/2 - 1 tbsp salt*
1 tbsb coriander
1 tsp dill
1 tbsp oregano
2 cups almond milk
1/2 brown rice flour
4 cloves garlic
1 tbsp chopped ginger
*your call on how much salt you want
Saute leeks (chop up the light green part in the middle), chopped onions and garlic with olive oil in a sauce pan about 7 minutes. You want to let the flavors out but not overcook it.
Add sweet potatos (peeled, sliced, and cubed) and chicken to the pot. Then add leeks, onion and garlic. Add brown rice flour, almond milk, ginger, spices, and about a cup and a half of water and bring to a boil. Boil about 15 minutes or until potatoes are soft. Someone told me a trick this weekend "if the potatoes are cooked, the meat is cooked." I lso like to let it simmer a few minutes in the pot before I eat it to let it thicken up a bit.
Enjoy!
Ingredients:
3 small to medium sweet potatos
2 leeks
1 package boneless skinless chicken tenders
1 large yellow onion
1/2 - 1 tbsp salt*
1 tbsb coriander
1 tsp dill
1 tbsp oregano
2 cups almond milk
1/2 brown rice flour
4 cloves garlic
1 tbsp chopped ginger
*your call on how much salt you want
Saute leeks (chop up the light green part in the middle), chopped onions and garlic with olive oil in a sauce pan about 7 minutes. You want to let the flavors out but not overcook it.
Add sweet potatos (peeled, sliced, and cubed) and chicken to the pot. Then add leeks, onion and garlic. Add brown rice flour, almond milk, ginger, spices, and about a cup and a half of water and bring to a boil. Boil about 15 minutes or until potatoes are soft. Someone told me a trick this weekend "if the potatoes are cooked, the meat is cooked." I lso like to let it simmer a few minutes in the pot before I eat it to let it thicken up a bit.
Enjoy!
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