Bratwurst, Jalepeno, and fingerling potato scramble

Simple easy leftover breakfast

Ingredients:

• 2 large chicken eggs
• 1 bratwurst already cooked diced small
• 3 already cooked fingerling potatoes sliced thinly
• 1-2 jalapeño diced small
• 1 tablespoon coconut oil
• 4 corners peppercorn salt to taste http://drummingupabettermeal.blogspot.com/2015/06/salt-blends-i-love.html

Instructions:

• Heat up the coconut oil in a non-stick pan
• Add in the bratwurst, potatoes, and the jalapeños and pepper salt blend to the pan and cook on med-high for 3 minutes
• While this is cooking whisk the eggs.
• Pour the eggs over the bratwurst and jalapeños and put the heat back to high and quickly keep 'stirring' the mixture until the eggs are properly cooked to a scramble.  Should be less then 2 minutes.

Jalapeño Poppers

One of my favorite appetizers are jalapeño poppers.  These are a great balance of spicy and soothing relief.  There are many variations and I will put a couple I love making the most on this page.

This will serve 3-5 people.   just cut recipe in half or double as needed

Ingredients:

• 1 lb any ground meat you like.  I have used, Elk, Boar, and Venison.  Pork and Beef will work as will Chicken and Turkey
• 15 Jalapeño's
• Daiya Coconut cream cheese. 
• 5 tablespoons spicy banana pepper relish (http://drummingupabettermeal.blogspot.com/2015/08/homemade-spicy-banana-pepper-mild-hot.html)
• 1 slice bacon per jalapeño popper

Basic Instructions for all options:

• Prepare Cream cheese by mixing the cream cheese with the relish.
• Prepare the ground meat
• by cooking in a pan with 1 tablespoon coconut oil and spices to preference on high ensuring that the smallest pieces of ground meat are created.   For a bit more kick I usually use my spicy BBQ blend or a harissa spice
• Brown the meat, if preferred you can go to the crispy side.

Instructions: (option 1)

• Cut Jalapeño's in half and remove the stems and seeds.. 
• Fill each half with cream cheese mix and cooked meat.
• Wrap with half of a bacon slice
• Cook in oven on 380 for about 20 minutes.  I sometimes do 425 or broil for 5-10 if in hurry.  Should crisp bacon and cook the jalapeño's. Now to prevent them from tipping over use Aluminum foil with ridges just wide enough to hold up the halves evenly.
• Serve and Enjoy

Instructions: (option 2)

• Core seeds out of whole jalapeño's
• Fill each with cream cheese mix and cooked meat.  Alternating for maximum coverage per bite.
• Wrap with a whole slice of bacon, trying to first cover the hole that removing the stem made.
• Cook in oven on 425 or broil for 10 minutes.  This should crisp the bacon and cook the jalapeño's  Now keeping these from tipping could be crucial.  There are reasonably priced devices which are designed for jalapeño poppers.  Anything with holes that will allow the peppers to stand up with bacon wrapped around them would be appropriate.
• Serve and Enjoy.

Bacon and Yellow sqush omelette

Wanted a somewhat healthy breakfast and had some bacon already defrosted so considered throwing that in.   According to a program I had based on ingredients this was about 400 calories.

Ingredients:

• 2 slices Bacon diced/sliced
• 3 chicken eggs quickly whisked in bowl for omelet
• 1 med size yellow (summer) squash roughly diced
• 1 jalapeño diced finely
• 4 corners Salt and Pepper to taste
• 1 oz goat cheese

Instructions:

• Slice up bacon in fine pieces.  I prefer this, if you prefer chunkier pieces of bacon cut to your preference.
• Place bacon in a pan with 1 tablespoon coconut oil and cook at a little higher than medium to brown.  Roughly 2 minutes. 
• While bacon browning dice up the squash and the jalapeño
• Add the squash and the jalapeño to the bacon and salt and pepper to taste and cook for 2 minutes stirring occasionally.
• Pour in egg mixture and cook 1-2 minutes per side on high heat and flip once to complete omelet
• Serve on plate and place the 1 oz of goat cheese in small dollops all over the omelet.  This adds a tangy bite to the omelet.

Pepperoni and cheddar cheese with naan style paleo pizza crust

Originally posted by me in GlutenFreeRecipes Facebook group on August 1, 2014

Prep time 5 min
Cook time 20 min

 

Ingredients:

• 1/2 cup almond or cashew meal
• 1/2 cup tapioca starch/flour
• 1 cup coconut milk
• 1/3 package of boarshead mini pepperoni
• 1/2 cube of smoked goat cheddar cheese

Crust Instructions:

• Mix the almond/cashew meal with tapioca starch/flour.
• Add spices to this mix if you want. I add toasted garlic and turmeric.
• Spice to taste.
• Add the coconut milk and mix until completely combined. This should result in a pancake like consistency. Add more tapioca starch or coconut milk in small quantities until a thick pancake mixture consistency.
• Pour onto a pizza stone and spread thin.  Note that I put a parchment paper down to reduce cleanup later.
• Place in oven. 400 for 15 min.
• Take out and if any bubbles formed pop them and flatten.

Pizza Instructions:

• Spread the shredded cheese and sliced pepperoni on the bread.
• Place back in oven for another 5-10 minutes at 425.
• Serve warm. The pepperoni is a little oily but this naan style crust was still pull apart awesome.

Mini GF pizza bites

Originally posted by me in GlutenFreeFoodandRecipes Facebook group on September 11, 2014

Ingredients:

• 4-5 slices from my simple paleo bread recipe
• Goats milk smoked cheddar cheese 
• Goats milk mozzarella cheese...
• Boars head turkey pepperoni   Omit this ingredient if you want to avoid meat)
• Sprinkling of roasted garlic powder

Instructions:

• Take the slices of bread and put on parchment paper.
• Sprinkle with roasted garlic powder.
• Place shredded or thinly sliced cheddar, topped with the pepperoni slices, topped with mozzarella.
• Place in over 300 for approx 10-15 minutes or until all cheese melts.

Notes and Substitution Ideas:

• I was lazy and didn't feel like making my normal pizza dough. Figured I'd try something new
• You can sub out all the cheeses with vegan cheeses and sub out the meat with a vegan meat substitute, and sub out the bread (since that recipe contained eggs) for a vegan bread and this can be a turned into a vegan meal.

Simple quick veggie omelet

Originally posted by me in GlutenFreeFoodandRecipes Facebook group on August 13, 2014

 

5 min prep. 5-10 min cook. Cook times may vary slightly depending on pan type and stove heat.

Ingredients:

• 1 leek...
• 1 medium size summer squash
• 3 eggs I prefer duck eggs when I can get them.
• 2 tablespoons cultured coconut (sour cream or milk)
• 2 slices of cheese (my preference is smoked goats milk cheddar. )

Instructions:

• Beat eggs, and cultured coconut, salt&pepper and spices.
• Dice leek and squash small.
• Place in hot pan with 2 tablespoons coconut oil.
• Cook 3 min on high.
• Pour beaten eggs into pan over leek and squash.
• Flip omelet when ready (should take 1-2 minute on high looking for browning edges and firming of the eggs)
• Place the cheese on the cooked side and cook about 1-2 more minutes.

Simple salad

Originally posted by me in GlutenFreeFoodandRecipes Facebook group on August 11, 2014

Prep time 5 min

Ingredients:

• 1 cucumber diced
• 1 apple (For taste I prefer the Granny Smith) diced
• 1-5 winter onions depending on size diced
• 2 small red radishes diced
• 1/5 of a small red cabbage diced
• 1 can of tuna  Omit this ingredient if vegetarian)

 

Instructions:

• Mix onions, radishes, and apple first mixing with lime or lemon juice then dice the rest.
• Add the tuna and Mix well with salt and pepper.

Some subs or additions:

• If no issues with tomatoes add some.
• Also any good crumbly cheese works (Goat or Sheeps Milk Cheese for me) if the tuna is left out.
• Instead of apple a strong pear works as well. Danjou or Asian pear best so far.  You can have both pear and apple as well as kiwi.
• To extend the salad you can add a lettuce like Romaine Hearts, Iceberg.  I prefer the crisper lettuces personally.