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breakfast & brunch

Veggie Loaded Baked Egg Bites

3/27/2019

2 Comments

 
Veggie Loaded Baked Egg Bites
This past weekend on Friday night we decided to visit our new property and take Grey camping on site! I purchased the hubs a blackout tent for Christmas and wanted to try it out before braving the true wilderness with a toddler.

I'm happy to report we all had a BLAST, invited some friends to boot and cooked our dinner, dessert and sunrise breakfast over an open flame.

Returning home smelling of smoke and the outdoors, we were craving a more fanciful breakfast come Sunday. We whipped up these little scrumptious Veggie Loaded Baked Egg Bites with some vegetables and fresh OJ and it was just the perfect return back into home life. 
Veggie Loaded Baked Egg Bites

Veggie Loaded Baked Egg Bites


INGREDIENTS:
​
  • avocado oil cooking spray
  • 9 large organic eggs
  • 1/4 teaspoon pink Himalayan salt
  • black pepper
  • 3 tablespoons thawed frozen kale, drained
  • 3 tbsp diced organic tomatoes
  • 3 tbsp diced onion
  • 3 tbsp diced bell pepper


DIRECTIONS:

  • Preheat the oven to 350F.
  • Spray muffin tin with avocado oil cooking spray.
  • In a large bowl whisk the eggs and season with salt and pepper.
  • Mix in kale, tomatoes, onion and bell pepper. 
  • Fill muffin tin cups and bake 20 to 25 minutes, until set.
  • Serve with fresh juice, vegetables or breakfast sausage. 

2 Comments

Dairy Free, Over Easy Cheese Omelette

2/4/2017

0 Comments

 
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. 
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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. 
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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. 
0 Comments

egg & veggie scramble

8/28/2013

0 Comments

 
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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

0 Comments

bacon wrapped eggs and s.p. hash

8/28/2013

0 Comments

 
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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!
0 Comments

breakfast bowl

7/24/2013

0 Comments

 
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A protein packed way to start your day! (Serves 2)

Ingredients:
6 Organic Eggs
6 Strips of Nitrate, Preservative Free Turkey or Pork Bacon (I use Applegate Naturals from Sprouts)
1 Avocado
Sprinkle of Sea Salt
2 TSP. Dill

 
Instructions:
In a frying pan, cook bacon in a SMALL amount of oil until very crispy (I use olive oil or coconut oil. Never canola or corn.) Mix eggs in a bowl until scrambled and cook in a separate frying pan until desired consistency, adding sea salt and dill when almost completed. To serve two: Place half the cooked eggs in each bowl and, once slightly cooled, crumble 3 strips of bacon into each. Add 1/2 of a ripe avocado into the mix and toss. Enjoy while hot. Serve with a toasty mug of unsweetened chocolate almond milk for added protein. 

0 Comments

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about

Nosh & Nurture was born of this journey I am on to better the health of myself, my family and those around me.  What started as a simple compilation of recipes has grown to a all-around lifestyle journal with ways to incorporate organic products into your home, pantry and beauty cabinet.  I also include stories on pregnancy, new motherhood, travel, Proverbs 31 marriage, and spiritual health, as I am a Christian who couldn't do any of this without my Lord & Savior Jesus Christ. For more of my story you can click here. 

All recipes are gluten-free and dairy-free with a lot of soy-free, grain-free, sugar-free options. 

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