This is such a simple and delicious little treat. It tastes especially great if you are in your second or third week of Whole 30 because your taste buds have been given enough of a break from all the super sweet treats loaded with artificial sugars or corn syrup that we are normally used to. We found that at about week 2 to week 3, our tastes buds were more sensitive to the natural sugars found in fruits... (and actually to many foods). One day during our first Whole 30 trip, we bit into some strawberries and couldn't believe how sweet and delicious they were. It was an awakening. And we couldn't believe we used to sprinkle sugar or Splenda over our strawberries! Yikes! Never again.
Strawberries and Blueberries in Coconut Cream
Ingredients:
Strawberries
Blueberries
Coconut Milk (the canned one, I use Thai Kitchen Organic, and NOT the Lite one!)
Optional: Cinnamon
Very important: Make sure you do not shake your can of coconut milk. Refrigerate the unopened can overnight (at least) so the cream can collect at the top.
Instructions:
1. Rinse and cut your strawberries. Place in a little bowl.
2. Rinse your blueberries and add to the bowl.
3. Open the can of the coconut milk from the top (yes, my husband has mistakenly opened from the bottom where there was no cream! LOL). Scoop up the cream and add to the bowl.
4. Stir your fruit and cream and ENJOY! I like to eat it like this but my husband likes to sprinkle cinnamon or some other spice on top.
Monday, February 2, 2015
The Best Whole 30 Breakfast: Bacon and Eggs over Baked Sweet Potato Chips
Crispy bacon and gooey eggs melting over baked sweet potato chips. Yumm!!! This is seriously one of the best meals ever. To keep it special, I normally only cook it for breakfast on the weekends but it's so good that my husband will even ask for it for dinner some nights.
Ingredients:
Organic Sweet Potatoes (I buy mine from Costco)
Dried Rosemary (I like to crush mine in a mortar/pestle before using)
Kosher Salt
Fresh Cracked Black Pepper
Melted Coconut Oil
Bacon (I get the Pure Country brand from PCC)
Eggs
The potatoes take about 30-45 minutes, so start with them first.
Sweet Potato Chips
1. Preheat oven to 400 degrees F.
2. Place parchment paper over a cookie sheet. I slice the potatoes using a mandolin slicer so that they are the same thickness. This is important to ensure they cook somewhat evenly. I spread my potatoes all over the cookie sheet but they are not in a single layer (I used to do that but it takes FOREVER to make all the chips).
3. Gently sprinkle kosher salt all over. Too much and it will be too salty.
4. Lightly sprinkle crushed dried rosemary.
5. Crack some fresh black pepper all over.
6. Drizzle your melted coconut oil all over the chips.
7. Bake for 20 minutes, then gently stir them around. Bake for another 15 minutes.
8. Serve by layering your baked sweet potato chips under your eggs, then your bacon.
While the chips are baking in the last 15 minutes, start your bacon. I like to cook mine in one of those counter top convection ovens with a halogen light. There are a lot of different brands out there but this is the one I use: http://www.amazon.com/Secura-Countertop-Convection-Cooking-787MH/dp/B004B0Y0HO/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1422942943&sr=1-1&keywords=secura+turbo+oven&pebp=1422942970840&peasin=B004B0Y0HO. It takes about 10 minutes or less to make bacon and seriously, it makes the best bacon! So much better than pan frying, microwaving, or baking bacon. But if you don't have one of those, use whatever method you currently do to make your bacon.
Towards the last few minutes, make your eggs. We like to cook our eggs over easy/medium so that the yolks melt all over the potato chips. Enjoy!
Ingredients:
Organic Sweet Potatoes (I buy mine from Costco)
Dried Rosemary (I like to crush mine in a mortar/pestle before using)
Kosher Salt
Fresh Cracked Black Pepper
Melted Coconut Oil
Bacon (I get the Pure Country brand from PCC)
Eggs
The potatoes take about 30-45 minutes, so start with them first.
Sweet Potato Chips
1. Preheat oven to 400 degrees F.
2. Place parchment paper over a cookie sheet. I slice the potatoes using a mandolin slicer so that they are the same thickness. This is important to ensure they cook somewhat evenly. I spread my potatoes all over the cookie sheet but they are not in a single layer (I used to do that but it takes FOREVER to make all the chips).
3. Gently sprinkle kosher salt all over. Too much and it will be too salty.
4. Lightly sprinkle crushed dried rosemary.
5. Crack some fresh black pepper all over.
6. Drizzle your melted coconut oil all over the chips.
7. Bake for 20 minutes, then gently stir them around. Bake for another 15 minutes.
8. Serve by layering your baked sweet potato chips under your eggs, then your bacon.
While the chips are baking in the last 15 minutes, start your bacon. I like to cook mine in one of those counter top convection ovens with a halogen light. There are a lot of different brands out there but this is the one I use: http://www.amazon.com/Secura-Countertop-Convection-Cooking-787MH/dp/B004B0Y0HO/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1422942943&sr=1-1&keywords=secura+turbo+oven&pebp=1422942970840&peasin=B004B0Y0HO. It takes about 10 minutes or less to make bacon and seriously, it makes the best bacon! So much better than pan frying, microwaving, or baking bacon. But if you don't have one of those, use whatever method you currently do to make your bacon.
Towards the last few minutes, make your eggs. We like to cook our eggs over easy/medium so that the yolks melt all over the potato chips. Enjoy!
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