You know when you get breakfast envy?

Like when you go to a restaurant and you order but then the person who you're dining with, their food arrives and it looks way better than your food and so you're a little sad inside.

That's how this omelette was born. 

Never a fan of green onions growing up and even into adulthood, my husband offered to make me an omelette one morning and it was the veggie we had on hand so I declined. I made myself my regular Paleo meal of scrambled eggs, sweet potato and bacon and felt like I had a rock star breakfast.

While cooking up his omelette he ran out of mozzarella and asked if he could use my Daiya mozzarella and once it was done and placed on his plate, I looked at my dish and looked at his and I knew I ordered wrong. Even though I was in my own kitchen.

And once I tasted it, it became a definite craving many weekends to follow, including this weekend. 

Who'd have known? There was a green onion fan deep down inside of me. It just needed to be in this yolky, cheesy breakfast creation. 

Ingredients:

• 3 Organic Eggs
• 1/4 C. Daiya Mozzarella Shreds
• 1/8 C. Chopped Green Onion
• Olive Oil Spray 

​Directions: 

• Spray frying pan with olive oil spray and heat over medium heat. 
• Crack eggs and separate yolk from the white allowing the three egg whites to fall into pan.
• Place the three yolks on the left side of pan. 
• As it starts to cook, rotate the pan around so that the egg white covers the pan, ensuring full coverage to create your omelette. 
• Once whites have hardened, add in Daiya cheese, green onion and fold omelette over until cheese is melted. 
• Serve hot with shredded sweet potato, bacon or breakfast juice. 

Waffles have become a new weekend obsession around here. 

Mr. Charming and I bought a waffle maker many, many MONTHS ago. O.K. it may even been a year or two, who knows, and it just sat and sat, All lonely, just begging to make fluffy brunch goodness. 

I finally got around to whipping up an Oat Flour Waffle Recipe last month that was super tasty and we paired them with fresh coconut whip cream and blueberries. But, when we are on our Paleo kick, or for my Paleo readers and clients, I wanted to come up with a recipe that was Paleo friendly and equally fluffy and yummy. 

And while the two look similar, their tastes and ingredient make-ups are quite different and cater well to different dietary needs. While these are Paleo, my nut-free readers enjoy the Oat Waffles and vice versa for those seeking something grain free in these beauties. 

Mr. Charming and I realize that having breakfast items made on hand and in the freezer to reheat has been SUPER helpful in these early days of parenthood. We've made breakfast burritos, pancakes and waffles almost every morning and it's allowed us to spend snuggly family time with Little One before Mr. Charming has to head off to work. 

​These are best served hot, with a mug of coffee (decaf for me) with a rich little drizzle of pure maple syrup and a pat of vegan butter. 

Ingredients

Dry
1 cup blanched almond flour
1 cup tapioca flour
2 TBSP coconut flour
1 tsp baking soda
1 tsp cream of tartar
¼ tsp sea salt

Wet
2 organic eggs
¼ cup melted coconut or avocado oil
1 tsp apple cider vinegar
1 cup almond milk (or dairy free milk of choice) 
½ tsp organic vanilla extract

Directions

Spray or coat waffle iron as directed. 

Place all dry ingredients in a mixing bowl and whisk until smooth. 

Add wet ingredients and mix for 2 minutes or until batter has thickened slightly. It will still be thin. 

Fill waffle maker with batter and follow your appliances instructions.

​Serve with maple syrup, honey or fresh fruit. 

Waffles can be frozen and then reheated at 350 degrees for 6-7 minutes. 

Try saying that recipe name five times fast. It may be a mouthful but it's because these little beauties themselves are a mouthful.

​A mouthful of fall deliciousness. 

I can't take 100% credit for this recipe. I was sitting down last week brainstorming fall recipe ideas and Mr. Charming came up with the idea for these little beauties. Sitting at our dining room table his genius brain led him to say "what if you made a fall donut, something pumpkin, that was covered in an apple glaze or compote." 

Well done, Mr. Charming. Pumpkin and apple are two of the BEST things about this season. Marrying them in a glazey, sweet, gluten-free goodness? Um, yes please. Yes to all of that. It's like a pie donut. And that, my friends, is a beautiful thing.

The recipe below uses almond flour and egg, I do have a nut-free, egg-free recipe for this beauties, just know it does take a few more ingredients, all easy to find, but they do take a little longer. This variation is hearty and dense. Think traditional apple fritter, while the nut-free, egg-free are small and spongy in a GREAT way. Mr. Charming preferred those, as they have a more traditional donut consistency, while I like the dense nuttiness of these. 

We headed into the kitchen this weekend and just made batch after batch of donuts until we got the perfect ones. I tried a coconut flour one that was an epic fail. And then I wondered why I even baked that one because time and time again I prove to myself that 1.) I don't care for the taste of coconut flour baked goods, even though I love all other coconut products. And 2.) mastering coconut flour baking is an art form all its own. The donuts came out like little coconut egg-y souffles. Not as gross as that sounded, but certainly not decadent or edible. Which are two requirements for desserts or donuts in my book. 

Below, you will find the recipe for the winner. And again, for the nut-free, egg-free recipe click here. 

Ingredients:
Donuts:
dry:
2 C. Almond Flour (I use Bob's Red Mill)
1 1/4 tsp. baking soda
1 1/4 tsp. cream of tartar
1/4 tsp. ginger
3 TBSP. tapioca starch
2 1/2 tsp. cinnamon

wet:
2 organic eggs
1/3 c. organic canned pumpkin
1/4 c. honey
4 TBSP. coconut cream or coconut whipped cream (I used SoDelicious Whipped Cream)
1 tsp. organic vanilla extract


Glaze:
1 C. Corn-Free Confectioners Sugar (I use an organic cane sugar/tapioca starch blend)
2 TBSP. Vegan Butter (I use Earth Balance Dairy-Free/Soy-Free)
1 1/2 TBSP. non-dairy milk

INGREDIENTS
scramble:
6 eggs
1/2 onion
1/2 tomato
1 cup spinach
1/2 avocado

fruit salad:
1 banana
10 strawberries
1/2 cup raspberries
1/2 cup blueberries

INSTRUCTIONS
Chop up onions and tomatoes and fry in a pan
Add in spinach and eggs and scramble together
Mix in avocado
Serve with fruit salad on the side

INGREDIENTS 
6 slices bacon
4 eggs
1 sweet potato, peeled and chopped into small pieces
1/2 onion, chopped
1 tbsp olive oil
Sea salt & pepper

INSTRUCTIONS
Preheat oven to 375F
In a pan sauté the bacon until it begins to brown, but not fully cooked
In your muffin sheet grease the bottoms of 4 cups and line the edge of each one with one slice of bacon, set the remaining 2 slices of bacon aside for the sweet potato hash
Crack one egg into each cup and bake for 15 minutes
While thats cooking add the olive oil, sweet potato and onion to a pan and sauté until the sweet potatoes become soft
Chop up the 2 leftover slices of bacon and add to the pan and continue sautéing until cooked through
Season with salt and pepper
Eat and enjoy the yummy goodness!

INGREDIENTS
1 cup raw sliced almonds
1 cup raw cashew pieces (or walnuts or pecans)
1 cup unsweetened shredded coconut 
1/2 cup raw sunflower seeds
2 teaspoons ground cinnamon
6 tablespoons unsalted EB dairy free, soy free butter
1/2 cup honey

INSTRUCTIONS

Preheat the oven to 250 degrees. Cover a rectangular baking sheet with parchment paper.

Mix the almonds, cashews, coconut, seeds and spices together in a large mixing bowl.

Heat the butter and honey together in a small saucepan over low heat. Once the butter melts stir in the vanilla.

Pour the hot liquids over the dry ingredients and stir together with a rubber spatula until evenly coated.

Spread mixture onto prepared pan in one even layer. Bake for 75 minutes.

The granola will become crisp as it cools at which point you can break into pieces (if making bars) or break it up into small chunks by pounding it in a zip lock bag (if making cereal). Store in air tight container at room temperature for up to 2 weeks.