Breakfast Casserole

Breakfast Casserole

Dig into this great breakfast or brunch dish any day of the week! This dish is loaded with vegetables, and it can be crafted to fit any diet. You can dress it up with some Whole30 sugar free compliant bacon while still keeping it gluten free and Paleo. If you are Keto then you can add in some raw organic cheddar cheese!

Breakfast is my favorite meal. I absolutely love it. I am a fan of eggs (hello Omega 3s), and who doesn’t enjoy some bacon here and there? I created this dish with my busy schedule in mind. I often will make this on a Sunday afternoon, let it cool completely, and then store it in the fridge for an easy dish to warm up during the weekdays.

While I prep this dish I will also make my Roasted Sweet Potatoes and Peppers, and fry those up in the morning to go alongside a slice of the casserole for my husband Tim. Tim is a big condiments person, so I am always sure to have some Primal Kitchen or Sir Kensington’s ketchup waiting in the wing. As always, a few slices of avocado or fresh salsa can go on top!

Like most of my meals you put all of the ingredients (except for the optional bacon and cheese) into a medium sized bowl and mix it until well combined. Then you simply pour the mixture into an 11×7 baking dish that is lined with parchment paper, and then pop it into the oven (which was preheated to 350 degrees). Parchment paper is key here as it will make for an easy clean up. You’ll add the bacon and cheese at the end of the baking time (see the directions for more cooking instructions).

If you stick to the basic recipe it is a gluten free, Paleo, Whole 30, and Keto dish. However, if you are adding the cheese to it then it is just Keto. Any source of diary is to be avoided when you are on a Paleo or Whole 30 diet regimen. However, you are able to enjoy some quality sources of dairy when eating Keto. I would recommended sticking to a raw organic cheddar type for this dish.

When you shop for cheese you really want to look at the label. The cleanest options are free of cellulose, and they are grass fed, organic, raw and unpasteurized. As a rule of thumb, mostly all shredded cheeses are processed with cellulose, which is a common food additive used to avoid caking. The brand I use is Organic Valley Raw Cheddar.

Breakfast Casserole
Serves: 4-6

Ingredients:

  • 12 eggs
  • 1 cup of organic spinach
  • 1 cup of chopped peppers (I used red and orange here)
  • 1/4 cup of chopped onion
  • 1/4 cup of organic coconut cream
  • 1 tsp of Everything But The Bagel Seasoning
  • 1 tsp of Italian seasoning
  • Optional: 4 slices of sugar free bacon (cooked and chopped, I used Nature’s Rancher brand), 1/2 cup chopped cheddar cheese (I used Organic Valley’s Raw Cheddar)

Directions:

  • Preheat your oven to 350 degrees
  • Line a 11×7 baking dish with parchment paper (this is key for an easy cleanup, otherwise grease the dish with some coconut or avocado oil)
  • Put all of the ingredients (except the bacon and cheese) into a medium sized mixing bowl and mix it until it is fully combined
  • Pour the egg mixture into the dish and bake for 30 minutes. I have a convection oven for a frame of reference.
  • Meanwhile, if you choose to add bacon then crisp it in a pan while the casserole cooks. Once it is done put 4 pieces aside and chop it up into little bits. If you are adding cheese then prep that as well during the baking time.
  • Pull the casserole out and top with your bacon and cheese and then cook it for another 7-10 minutes or so.
  • The casserole will continue to cook for a bit as it cools. You will know the casserole is done when you stick a knife into the middle and it comes out clean.
  • If you are meal prepping then let the casserole completely cool before storing it in the fridge. I put the cover onto of my Pyrex dish, but you can also just wrap it up in the baking dish and store it for up to 4 days in the fridge.

Enjoy!

Lemon Bar Bites

Lemon Bar Bites

Are you a fan of anything lemon like me? My Lemon Bar Bites will be sure to satisfy your pallet while providing you with a clean source of energy that is Paleo, Whole 30, and gluten free. Dig into these Lemon Bar Bites for a worry free and vibrant pick me up.

Image and Recipe are original to Mindful Living with Amanda

Nuts are a great addition to any diet (depending on if you have allergies). They are a good source of protein, fat, and fiber. Certain nuts support bone and thyroid health while also providing your body with essential amino acids. You have to be mindful when shopping for nuts, so you want to check the ingredient list on the back. You may be surprised to find added highly processed oils, sweeteners (such as high fructose corn syrup, etc.), and high amounts of salt. My suggestion for when you shop for the ingredients is to find raw and if possible organic nuts. Dry roasted is okay, but be mindful of nuts that are labeled “roasted” as those can also contain industrial seed oils that are unhealthy for many reasons.

I am a huge fan of lemon and lime (check out my Key Lime Pie Bites). I squeeze lemon and lime into my water in the morning before work, and I will also squeeze the juice onto my salads as well. I use to purchase a popular brand of lemon snack bars and they were awesome. However, one day I really looked at the label for the ingredients, and I was shocked to see what was inside. Then I started to think about how I could create my own version with clean ingredients that I keep in my pantry regularly.

To make these bites you simply put everything into a food processor, then press the “on” button and let it go until a ball of dough forms. Next, pop the top off and scoop out generous spoon fulls of the dough and roll them into snack sized balls. If you want to, roll them into some more unsweetened shredded coconut for a little something extra! You can store these in your fridge for up to 1 week, or you can freeze them up to 3 months in an air tight container. When you layer them in your container separate them with parchment paper.

When I make these Lemon Bar Bites I almost immediately feel little hands creep up from the counters to grab them and my husband immediately requests for me to save him some. They are definitely a crowd pleaser over here, and I hope you enjoy them just as much!

Lemon Bar Bites
Makes 8

Ingredients:

  • 7 medjool dates (pitted)
  • 1 cup of cashews
  • zest of 1 lemon
  • 1 lemon (juiced)
  • 1 tbsp of unsweetened shredded coconut
  • 1 tsp of pure vanilla extract
  • 1/2 tsp. of sea salt

Directions:

  • Place all of the ingredients into a food processor and press “on”
  • Let the mix process until a ball of dough forms
  • Pop the top off and scoop out generous snack sized spoonfuls of the dough and then roll them into balls
  • Optional: roll the bites into any left over shredded coconut to make a light coating
  • Store them in the fridge up to 1 week or in the freezer up to 3 months in an airtight container. Place a piece of parchment paper in-between layers when storing them.

Enjoy!