Blueberry crepes recipe
* 1 ¾ cups coconut milk
* 4 large eggs
* 3 Tbsp avocado oil
* 3 Tbsp granulated sugar
* ¼ tsp salt
* 1 cup all-purpose flour, or cassava flour for gluten free
* oil or butter, greasing pan
* In a bowl, combine eggs, oil, sugar, salt, and milk.
* Add the flour to the mixture and mix again until all the flour is incorporated. Run crepe batter through a sieve.
* Grease the skillet with butter, oil or baking spray.
* Once the skillet is hot, turn heat to medium/high. Pour the crepe batter into skillet and swirl around the skillet so the batter is evenly spread in skillet.
* Once the bottom of crepe is golden, flip the crepe and cook until bottom is golden.
* Repeat with the remaining ingredients.
We filled ours with coconut whipped cream and blueberries from AmarilloEatsOrganic.com
Whole 30 Roasted potatoes, kale, egg breakfast
PREP 20 minutes | ROAST 30 minutes | TOTAL 50 minutes | SERVES 4
The creaminess of the roasted potatoes nicely balances the hearty texture of the kale in this sheet-pan hash. Using pre-chopped kale saves the time of washing, stripping, and chopping the greens.
1 1/2 pounds Yukon Gold potatoes, cut into 3/4-inch pieces
1 large onion, chopped
3 cloves garlic, chopped
3 tablespoons extra-virgin olive oil
11/2 teaspoons dried oregano
1 teaspoon chili powder
1 teaspoon coarse salt
1/2 teaspoon black pepper
4 cups chopped kale (see Tip)
8 large eggs
4 green onions, thinly sliced
Chopped fresh parsley (optional)
Roasted Potato and Kale Hash with Eggs
PLACE a rack in the center of the oven. Preheat the oven to 450°F. Line a large rimmed baking pan with parchment paper.
COMBINE the potatoes, onion, garlic, olive oil, oregano, chili powder, salt, and black pepper in a large bowl and toss to coat. Spread on the baking pan. Roast until the potatoes are just tender and starting to brown, about 20 minutes.
REDUCE the oven temperature to 400°F. Add the kale to the pan and stir until the kale wilts, returning the pan to the oven for a few minutes if necessary. Make six indentations in the hash and carefully break an egg into each indentation. Roast until the egg whites are set, 8 to 10 minutes more. Top with the green onions, sprinkle with chopped parsley if desired, and serve.
2 sweet potatoes
4 eggs (I used duck from our website)
2 slices turkey bacon (or Holy Cow Beef Bacon ends)
1/4 cup pepperjack cheese
Salt & pepper to taste
Green onions or parsley for the top
1. Wash the sweet potato and pierce it with a fork. Preheat oven to 400 & cook for 45 mins.
2. Meanwhile, fry the bacon in a pan until crisp. Remove, crumble, and set aside.
3. Scramble the eggs, add salt and pepper to taste, and cook them in the pan until just cooked.
4. When the potato is cool enough to handle, cut it in half
5. Fill each potato half with eggs, bacon, and cheese. ENJOY!