This Paleo Breakfast Casserole is perfect for meal prep as well as good for those times of the year when you need a healthy and easy breakfast. ingredients 1 Medium Sweet Potato (Sliced or shredded ) 2 tablespoons Coconut Oil 1/2 medium Onion 1 Lb Ground Bison (or Ground Beef) 1/4 teaspoon Cumin 1/4 teaspoon Chili Powder (more if you like some spice) 1/4 teaspoon Salt (plus more for seasoning eggs) 1/4 teaspoon Black Pepper (plus more for seasoning eggs) 12 large Eggs 5 strips bacon (Cooked and Crumbled) pinch Paprika 1 teaspoon Fresh Parsley Paleo Breakfast Casserole instructions Preheat the oven to 375 degrees Grease a 9 x 9 baking dish (or a 9×6 as shown in images) with Coconut Oil and set aside. Heat the other 1 tablespoon of Coconut Oil in a medium-sized skillet set to medium heat. Once the oil has melted add in the Ground Bison or ground meat of choice and sliced Onion and season with Cumin, Chili Powder, Salt, and Pepper. Cook until the meat has browned. ..... ....... You c...
These Vegan Mini Chocolate Hazelnut Pies have the pure essence of rich, sweet, chocolatey, and hazelnutty Nutella, but without the refined bleached sugar, palm oil, and artificial vanilla flavoring. The best part of this pie is inside of a buttery pie crust, we’ve got a silky smooth and creamy chocolate-hazelnut filling. And the best part? These are MINI Chocolate-Hazelnut Pies. VEGAN MINI CHOCOLATE HAZELNUT PIES RECIPE INGREDIENTS: CRUSTS: 1 Ready-to-Bake Rolled Pie Crust (I used Immaculate Baking Co.) FILLING: 6½ tbs Canned Unsweetened Coconut Cream, warmed** 2oz Semi-Sweet Chocolate Chips, melted ⅓ cup Rigoni di Asiago® Nocciolata Dairy Free ½ tsp Vanilla Extract DIRECTIONS: FOR THE CRUST: Preheat your oven to 350 degrees Fahrenheit. Bring the rolled pie crust out of the fridge and let it sit at room temp for about 20 minutes, or until slightly softened (if you unroll it cold, it could tear). Unroll the pie crust onto a clean surface. Use a 4″ circle cookie cutter to punc...
The flavor of this mushroom tetrazzini makes me feel all warm and cozy inside. It is the most comforting dish I can possibly imagine, perfect for all the cold days. I want to eat this mushroom tetrazzini every day for the rest of winter. Good thing it is a one pot meal and ready in under 30 minutes! Making it super easy to fulfill my dreams! It comes out of the oven steaming hot, with brown and crusty bread crumbs on top! The edges of the dish that are crisp are my absolute favorite! Warm, creamy, dreamy, hearty, healthy. The flavor is kind of indescribable, but once you take a bit, you will understand. Then be confused about why something so easy and simple can taste so amazing. Vegan One Pot Mushroom Tetrazzini Recipe My vegan take on the classic Tetrazzini dish. Creamy noodles, mushrooms and peas. One pot then baked with bread crumbs on top! Ingredients 1 Tbsp. Olive oil 16 oz. Mushrooms, sliced, I used baby bella 2 Cloves Garlic, chopped 1/4 C. Vegan butter, I used Earth Balance 1/...
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