Baked Spinach and Wild Mushroom Omelette

This is a quick and easy and super healthy breakfast. You can mix this in minutes and then let it bake. It is great for a crowd or you can cut it up and save it for your work week breakfasts. I use the frozen veggies from Trader Joe's. They are delicious and affordable... no cutting required :) Happy me.  

I have been trying to eat more vegetables for breakfast. I have not quite gotten there unless it is cooked with eggs and or bacon... but alas, no one is perfect. 

What you need: 

2 teaspoons of olive oil

1 32 oz bag of frozen spinach, thawed and drained

1 12oz bag of frozen wild mushroom medley, thawed 

8 eggs

Salt and pepper

What you do: 

1. Cook your veggies: Heat a large saucepan on medium high heat, heat olive oil, and add the veggies. Season with salt and pepper. Cook for about 10 minutes to concentrate the flavors and cook off most of the frozen waters... 

2. Crack and mix your eggs: In a large bowl crack and mix up your eggs, season with salt and peppa. 

3. Preheat and prepare: Preheat your oven to 350 degrees F. In a 9X13 baking dish, spray with nonstick or olive oil. 

4. Make your Omlette: place your cooked veggies, stir over your eggs. Mix in as best you can. 

5. Bake for about 30-40 minutes. Test the center is cooked and the edges pull away from the side. 

6. Serve for breakfast... or cut up and place in your super cool tupperware for a Working Mommy on the Go meal... 

As always, much love, many blessings, and go Mommies!

Paleo Nanner Bread (Gluten Free Banana Bread)

I heart nanner bread, always did, always will. It was one of the few treats my mom would make us from scratch. No kidding, I thought making a pie was taking it out of the freezer and baking it. To this day, my mom will say, "I baked a pie." She did bake it, she just didn't make it. Enough my ridiculousness. I love nanner bread, but being paleo... gluten and dairy not so much. 

So, here is the recipe I now love that I swiped off the internet. I will say, it took me a lot longer to bake. I also used frozen bananas.  You may ask, why do you have frozen bananas? Here is the answer, I am the mother of a toddler and when your precious angel asks you for a banana you give it to them, knowing that they will smell it and at best rub it on their lips before they hand it to you. If you are lucky, if you are unlucky they will try and hide the banana underneath the couch. Mothers be vigilant!You find the banana and wash it off, put in your freezer for a smoothie or banana bread... or vegan banana "ice cream." 

This is a good recipe for a couple of reasons. It tastes delicious, the texture is not 100% like the gluten rendition, but what is? This recipe doesn't require a whole bunch of difficult to procure ingredients, and it is el cheapo... not mucho moneys. I was eating a piece of this bread while I was typing this, and now it is gone. I am sad... Ok, recipe... 

What you need: 

• 4 ripe bananas, or frozen from a bag 
• 1 Tablespoon honey
• 1 teaspoon vanilla extract
• 1/4 cup almond butter
• 2 tablespoons coconut oil
• 2 eggs
• 1/2 cup coconut flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup dark chocolate chips

What you do: 

1. Preheat your oven to 350 degrees F

2. Prepare a loaf pan, mine is (8x4) spray with coconut oil or olive oil, and line with parchment paper

3. Bust out your big food processor (Cuisinart, food prep, whatever you call it)  

4. Unplug your heart glow lights, and plug in your food prep. 

5. Chuck in your bananas, honey, vanilla, almond butter, coconut oil and eggs and blitz until smooth and creamy. 

6. Add your dry ingredients: coconut flour, baking soda, baking powder, cinnamon and salt; blitz again until smooth and creamy 

7. Take your bowl off the machine and add the dark chocolate chips. Smoodge about with your spatula to incorporate. 

8. Spatula your batter into your baking pan with magic paper (parchment paper) 

9. Bake for 35 minutes or until a tester comes out clean. 

10. Eat, with coffee, and feel like you too can once again enjoy carbs with the blissful ignorance of pre 2011. 

I even gave this to my toddler as "chocolate cake." He loved it, it was his treat for dinner last night. I on the other hand have added it to my breakfast box for the week. It is delish, no lie. 

As always, much love, many blessings and happy baking! 

Moist Zucchini Bread, Gluten and Dairy Free

After a lifetime of being heavy and trying different diets, I think, I hope, I have my fingers crossed I think I found one that works for my body type. Everybody is different, but I have been eating a paleo diet for a little over a month, with an emphasis on local organic vegetables, and I feel great. I haven't lost a ton of weight, only seven pounds, but I feel amazing. My runs are the best they have ever been, my energy level is way high, and I sleep without sleeping pills. It is kind of mind blowing, #mindblown. So, I haven't really been blogging because to be honest, I am still getting the hang of this new way of cooking. But I tried this zucchini bread, and it is pretty awesome. So, here you go... 

What you need: 

1/2 cup coconut flour 
3/4 teaspoon baking soda
1/2 teaspoon  salt
1 Tablespoon cinnamon
½ teaspoon nutmeg
4 eggs 
3 Tablespoon maple syrup
1 small to medium zucchini, shredded finely
1 ripe banana, smashed
1 Tablespoon coconut oil
1/2 cup pecans or hazelnuts

What you do: 

1. Preheat your oven to 350 degrees 

2. Grease a loaf pan with coconut oil

3. Mix together all the dry ingredients, and set aside

4. In a standing mixer or another bowl mix together all the wet ingredients including the shredded zucchini and banana. 

5. Mix the dry into the wet ingredients, and stir to combine. 

6. Fold in the nuts

7. Pour into your prepared loaf pan

8. Bake for about 45 minutes, but test it with a toothpick

9. Let cool 

10. Enjoy with outside with coffee for breakfast taking in the last few inhales of sweet Indian Summer 

As always, much love, many blessings, and happy baking!