Sweet and Savory Brunch

Wow this brunch was soooo delicious!!!! Had the perfect balance of sweetness and savory flavors that blended well together. Wish I had made more hahaha. People ask me how I find my recepies that I don’t create myself. A lot of times when I can’t figure out what to eat I search on google for recepies and inspirations. I always put PALEO infront of the search term to find paleo recepies. E.i. paleo breakfast or paleo chicken etc. I always find a lot of options to look through.

This morning I searched for paleo brunch and I found these two different recepies that looked so great I wanted to try them out. The first one was Strawberry Shortcake recepie and the second was Perfect Scrambled Eggs recepie where I found the Gordon Ramsey video. Easy to follow 🙂

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Recipe:  

Strawberry Shortcake minus the strawberries since I didn’t have any 🙂

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  • 16 ounces fresh strawberries (I used blackberries and blueberries)
  • 1-2 teaspoon honey (optional)
  • 2 cups blanched almond flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3 tablespoons cold grass-fed butter or coconut oil
  • 2 large eggs
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract (I used 1/4 tsp since i used organic vanilla bean powder)
  1. Defrost berries and mix in a bowl together with honey.
  2. Preheat oven to 350°F (175°C).
  3. Line a sheet pan with some parchment paper or use silicone cupcake molds.
  4. In a large bowl, combine the almond flour, baking soda, and cinnamon. Using a fork or knife, cut the butter into the almond flour to form and mix, so that you’ve formed some small beads of the butter in the dough.
  5. In a separate bowl, whisk together the eggs, honey, and vanilla. Stir the wet ingredients into the dry.
  6. Using a spoon or measuring cup, drop the dough onto the sheet pan into 8 evenly sized cakes, leaving room in between each cake.
  7. Bake for 15–20 minutes until golden brown.
  8. Allow cakes to cool, then slice horizontally, and spoon some of the strawberry or berry mixture into the middle, and some extra on the side.

 

Perfect Scrambled Eggs

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  • 3 eggs
  • Some butter or coconut oil
  • Salt and pepper
  • 2 large mushrooms
  • 2 handfull of spinach
  • 1 tomato
  1. Prior to placing the saucepan on the stove, crack the eggs into the saucepan and add the coconut oil to the saucepan as well.
  2. Place the saucepan on medium heat and start stirring so that the eggs get broken up.
  3. Keep stirring without stopping.
  4. Move the saucepan off the heat when you start to see some of the egg sticking a bit to the bottom of the saucepan. Keep stirring off the heat for about 10 seconds and then put it back onto the heat for another 20-30 seconds, but always keep stirring.
  5. Do this three or four times until you see that the mixture becomes more solid (but don’t wait until it’s actually solid!).
  6. Once the eggs have solidified a bit, take the pot off the heat permanently.
  7. Lastly, season with salt and pepper.
  8. Sautee the muschroom, spinach and tomato.

 

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