Breakfast, Dairy-Free, Dessert, Dinner, Drink, Gluten-Free, Keto, Lunch, Opinion, Paleo

Dining Out With Dietary Restrictions

Hey bacon lovers. If you’re gluten and dairy-free like me, dining out can be a challenge. Luckily, we live in an age where most restaurants recognize the severity of allergies and intolerances, but there are still some places that refuse to modify their food in any way, shape or form to meet certain dietary criteria.

I recently wrote an article for Foodbeast entitled “Is it Right for Chefs to Refuse Making Modifications to Their Food,” based on a recent experience I had. I went to a super popular restaurant in LA and couldn’t eat a single thing because they had a no modification policy! Well, what do you think? I’d love to know! Comment below 🙂

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Breakfast, Dairy-Free, Gluten-Free, Keto, Paleo, Savory

Easy Egg Muffins

I’m really serious about breakfast. Seriously, I won’t be able to survive the day if I don’t shovel at least a couple eggs in my mouth. This could be because I’ve been patterned to eat a hearty breakfast every morning, but it could also be because breakfast is the most important meal of the day. I’m sure you’ve been told this tons of times. I hate to break it to you, but it’s true.

Just because eating breakfast is totally necessary doesn’t mean it’s easy to do. It’s hard enough just making sure you’ve eradicated your bed head before heading out the door. Here’s where these egg muffins come in.

These babies are seriously so easy to make. I get it, time is of the essence, but these will take you 30 minutes to make – maximum. You’re probably wondering who the heck has 30 minutes every morning to devote to breakfast? But the key here is that you can prepare these ahead of time and then throw them in the freezer. All you’ll have to do when you’re ready to eat one is pop it in the microwave for a minute and you’re good to go.

The last thing about these that I really love is that they’re super customizable. You can put pretty much whatever veggies and meat in here you’d like. Go on, get wild with it! You’ll never go hungry in the morning again.

Recipe originally posted on NOBREAD.com.

Level: Easy

Prep Time: 10 minutes
Cook Time: 25-30 minutes
Total Time: 35-40 minutes

Servings: 12 muffins

Ingredients:
8 eggs
1/2 cup almond milk (or other milk of your choice)
salt and pepper
2 dashes cayenne pepper
3 stalks asparagus
8-10 slices squash
4 mushrooms
small handful chopped kale
8 slices prosciutto
*or whatever veggies and/or meat you’d like!

Directions:

  1. Preheat your oven 350 degrees Fahrenheit.
  2. Crack all of your eggs into a large bowl.IMG_7622small
  3. Add milk, salt and pepper, and cayenne pepper and mix.IMG_7625small
  4. Add your veggies of choice, and stir to combine.
  5. Grease your muffin tin with oil (I used avocado), or line with cupcake liners.IMG_7630small
  6. Spoon some egg mixture into each tin until it is about 2/3 of the way full. These will rise in the oven, so be sure to leave some room!
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  7. Take your prosciutto, and place it in the egg mixture in each muffin tin in a spiral formation.
  8. Place muffins in oven for 25-30 minutes, or until the eggs are cooked through.IMG_7644small
  9. Take tin out of the oven and let sit for 1-2 minutes.IMG_7645small
  10. Remove muffins to a cooling rack to the point where they’re not too hot to eat.IMG_7654small
  11. Once the muffins are cooled to your liking, enjoy!IMG_7687small
  12. Feel free to store the leftovers (or the upcoming week’s breakfast) in a Ziploc in the freezer.

 

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Breakfast, Dairy-Free, Dessert, Gluten-Free, Sweet

Maple Bacon Cupcakes

I’m one of those people who firmly believes bacon has a place in every meal. Yes, this includes dessert. My absolute favorite way to accomplish this is my maple bacon cupcakes. If you’ve ever been to a party at my house, or even a party where I was in attendance, chances are you’ve tried one of these babies. They are literally my pride and joy.

This recipe is completely gluten-free and dairy-free, but if you can eat both of those things, feel free to use them in the recipe. Also, the best part about these is because there’s bacon in the batter, and as a garnish. The more bacon, the merrier.

Level: Medium

Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling Time: 20 minutes
Total Time: 60 minutes

Servings: 12 regular-sized cupcakes or 40 mini cupcakes

Ingredients:
For the candied bacon
4 strips bacon
3 tablespoons maple syrup
2 tablespoons brown sugar
For the cupcakes
4 strips bacon
1 1/2 cups gluten-free flour (or regular flour if you can eat gluten)
1 stick Earth Balance, softened (or regular butter if you can eat it)
2 teaspoons baking powder
1 pinch salt
2 teaspoons vanilla extract
3/4 cup sugar
2 eggs
1/2 cup coconut milk creamer (or regular cream, if you can eat it)
For the frosting
2 sticks Earth Balance, softened (or regular butter)
1 1/2 cups powdered sugar
2 tablespoons maple syrup
1 teaspoon vanilla
1 teaspoon coconut milk creamer (or regular cream)

Directions:

  1. Preheat oven to 375°F and line your mini cupcake or regular-sized muffin tin with cupcake liners.
  2. Line a baking sheet with aluminum foil. Place a cooling rack on top of the baking sheet.
  3. Place 4 strips of bacon on cooling rack, put pan in the oven, and cook for 15 minutes.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  4. Dice the remaining 4 strips of bacon.
  5. Placed diced bacon in a medium-sized pan over medium heat.
  6. Cook for about 5 minutes, or until bacon is cooked thoroughly.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  7. Remove cooked bacon to a plate lined with paper towels to absorb the grease.
  8. In a small bowl, combine 3 tablespoons maple syrup and 2 tablespoons brown sugar.
  9. Once bacon in the oven has cooked for about 15 minutes, brush each slice with the maple syrup and brown sugar mixture.
  10. Place back in the oven for 5-10 minutes, or until bacon is cooked through.
  11. When bacon is done, remove to a plate and change the temperature of the oven to 350 degrees Fahrenheit.
  12. In a medium bowl, combine flour, baking powder, and salt.
  13. In a separate, medium bowl (or bowl of a standing mixer if you have one), add 1 stick softened butter and 3/4 cup sugar.
  14. Beat the butter and sugar for about three minutes, or until fluffy.
  15. Add the eggs one at a time, and vanilla, and mix until combined.
  16. Turn the speed of your mixer down to low, and add half of the dry ingredients.
  17. Add the coconut milk creamer (or cream).
  18. Mix until combined, and then add remaining dry ingredients.
  19. Add diced bacon from the frying pan to the batter mixture and mix to incorporate.
  20. Fill each cupcake tin 3/4 of the way with batter.
  21. Bake the cupcakes until golden brown, or until you insert a toothpick and it comes out clean. If you’re making mini cupcakes, this will be about 10 minutes, or 20 minutes if full-size cupcakes.
  22. Remove cupcakes to a cooling rack.
  23. In the bowl of your standing mixer, add 2 sticks softened Earth Balance.
  24. Mix on high for about 2 minutes, or until butter is whipped.
  25. Turn mixer to low and add powdered sugar.
  26. Once sugar is fully incorporated, add maple syrup, vanilla, and coconut milk creamer, and mix thoroughly.
  27. Place frosting in a piping bag (or Ziploc with one of the corners cut), and ice your cooled cupcakes.
  28. Slice candied bacon into pieces and garnish each cupcake with a piece.

    img_6467

    Photo by Analiese Trimber

  29. Serve!
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Breakfast, Dairy-Free, Gluten-Free, Savory, Snack

Savory Rosemary Waffles

I’m the type of person that will almost always choose savory over sweet when it comes to breakfast. But no matter how great eggs and bacon are, they can get kind of boring. Since I am totally behind the game on experimenting with waffles, I thought it was about time and what better way to do so than with my bestie/partner in crime/fellow food blogger Breakfast with Bex who is finally back in DC for good?

Like the food-obsessed people we are, we spent Saturday night concocting the perfect recipe for the next day’s brunch and these waffles did not disappoint. The shining star is hands down the rosemary-infused olive oil, so that is kind of a must.

Whenever I get fresh herbs, I always chop them up, throw them in an ice cube tray and then fill with olive oil so I can have infused olive oils on deck whenever I could possibly need them. You can do this, or you can let some rosemary and olive oil sit together for a few hours. Either way, your waffles will turn out delicious.

Recipe created with Breakfast with Bex.

Level: Easy

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Servings: 7-8 waffles

Ingredients:
1 1/4 cup unsweetened almond or coconut milk
1 teaspoon apple cider vinegar
1 teaspoon rosemary
1/4 cup olive oil
1/2 cup rolled oats
1 3/4 cup all-purpose gluten free flour
1 1/2 teaspoon baking powder
1 pinch sea salt
1 pinch pepper
1 pinch dried basil
1 pinch dried sage

Directions:

  1. Make rosemary-infused olive oil by combining the two ingredients and let sit overnight. Or you can do what I did and combine rosemary and olive oil in ice cube trays and freeze until ready.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  2. Combine milk and apple cider vinegar in a small bowl. Stir to combine and let sit for a couple minutes.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  3. Add rosemary-infused olive oil to milk and vinegar mixture, stir to combine.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  4. In a large bowl, combine oats, flour, baking powder, salt, pepper, dried basil, and dried sage.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  5. Add wet ingredients to dry and combine until fully incorporated.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  6. Heat waffle iron.
  7. When waffle iron is ready, place batter inside and cook until your waffle iron says they’re done.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  8. When waffles are cooked, place on a cooling rack until ready to eat so they stay crisp.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  9. Top with bacon, egg, cheese and whatever other toppings you desire.
    Photo by Analiese Trimber

    Photo by Analiese Trimber

    Photo by Analiese Trimber

    Photo by Analiese Trimber

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Breakfast, Dairy-Free, Dessert, Gluten-Free, Paleo, Snack, Sweet

Apple Spice Mug Cake

The temperature is rapidly decreasing, which means the time when it is socially acceptable to be lazy AF is approaching. This is debatably the best/only good thing about it not being summer anymore, so you gotta live it up.

This apple spice mug cake is healthy, delicious, and only takes two minutes to make, because sometimes ain’t nobody got time to turn on the oven when your insatiable sweet tooth hits.

P.S. You can eat this for breakfast, because it has espresso powder in it and apple spice > pumpkin spice, clearly. Feel free to jack up the espresso powder if you’re too lazy to brew yourself a pot of coffee. I don’t judge.

Level
: Easy

Prep Time: 1 minute
Cook Time: 1 minute
Total Time: 2 minutes

Servings: 1

Ingredients:
2 tablespoons almond flour
1 tablespoon tapioca flour
1/2 tablespoon coconut flour
2 tablespoons coconut sugar
1/4 teaspoon baking powder
1/2 teaspoon cinnamon
1 dash cloves
1 dash nutmeg
1 dash ginger
1/2 teaspoon espresso powder
1 egg
1 teaspoon vanilla
1/2 tablespoon coconut or almond milk
1/2 teaspoon coconut oil
3 apple slices, diced

Directions:

  1. In a medium-sized mug or microwave-safe bowl, combine flours, sugar, baking powder, cinnamon, cloves, nutmeg, ginger, and espresso powder.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  2. Next, add egg, vanilla, coconut milk, and coconut oil.
  3. Stir to combine fully.
  4. Add diced apples.
  5. Place in microwave for one minute.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  6. Remove from microwave and enjoy.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

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Breakfast, Dairy-Free, Gluten-Free, Paleo, Sweet

Paleo Bacon Chocolate Chunk Banana Bread

I don’t know about you, but I have a really bad habit of buying an unsuitable amount of bananas. This goes both ways. Sometimes I don’t buy enough bananas, and find myself going insane because I always want something I can’t have, which is a statement that applies to both men and food, but more so food because let’s be real, eating banana pancakes when you didn’t think you could eat them is way more satisfying than getting a stupid boy you’ve been pining over for no reason at all. Unlike men, food is sustenance and you literally need it, but I digress.

Since this recipe is for banana bread, you have probably realized this story is about buying too many bananas as opposed to the opposite. Sometimes I buy way too many and they die a slow, painful death with no company besides a literal heap of sweet potatoes, because my housemates and I also buy an unusual amount of sweet potatoes. I’m not sure why I’m going into so much detail about my grocery store habits, but whatever. If your bananas are dying and deteriorating on your counter, make this recipe, because it’s bad to waste food but banana bread is also amazing. Just don’t forget to add bacon because when in doubt, add bacon.

Level: Easy

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Servings: 2

Ingredients:
5 slices bacon, diced
3 ripe bananas, mashed
1 egg
2 tablespoons oil (I used coconut, which is Paleo)
1 teaspoon vanilla
2 tablespoons milk (again, I used coconut so it’s Paleo)
2 tablespoons maple syrup
1 3/4 cups almond flour
scant 1/2 cup tapioca flour
heaping 1 tablespoon coconut flour
1/2 cup unsweetened shredded coconut
1/2 cup coconut sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1 tablespoon espresso powder, optional
1/4 tablespoon salt
1 teaspoon baking soda
1/2 cup chocolate chunks

Directions:

  1. Preheat oven to 350 degrees and line a large loaf pan with parchment paper.
  2. In a medium frying pan over medium-low heat, add diced bacon and sauté for about 5-6 minutes, or until fully cooked.
  3. Using a slotted spoon, remove the cooked bacon to a plate lined with paper towels to absorb the grease. Pat dry.
  4. In a large bowl, combine banana, egg, oil, vanilla, milk, and maple syrup.
  5. In a separate large bowl, combine all flours, shredded coconut, sugar, spices, espresso powder, salt, and baking soda.
  6. Add dry ingredients to wet and combine until fully incorporated.
  7. Add chocolate chunks and bacon and mix.
  8. Pour batter into parchment paper-lined loaf pan and spread evenly with a spatula.
  9. Put in the oven for 25-30 minutes, or until you insert a toothpick into the loaf and it comes out clean or slightly crumbly.
  10. Remove pan from oven, and let sit for one to two minutes.
  11. Remove bread from pan by grabbing parchment paper. Transfer loaf to cooling rack to cool completely. Or get a fork out and dig into it immediately, burning the roof of your mouth with scalding hot melted chocolate. Your choice.
Photo by Analiese Trimber

Photo by Analiese Trimber

Photo by Analiese Trimber

Photo by Analiese Trimber

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Breakfast, Dairy-Free, Dessert, Dinner, Paleo, Sweet

Bacon is Sexy But You Already Knew That

If there’s anything y’all know about me it’s that I like to do things with bacon. Most of the time that entails making food and getting a little crazy by adding bacon to semi-unconventional things like french toast or ice cream sandwiches. But this time I decided to take the ridiculousness to a new level.

As you’re about to find out, my love for bacon knows no bounds. It’s almost like I take it with me everywhere. But in this specific case I took my love to Brooklyn where I stood on a rooftop donning nothing but my apron, tiara, and frying pan to consume copious amounts of bacon while the unfathomably talented Aaron Thomas snapped photos of me. (People, that link is there for a reason — check out this dude’s website, pronto!)

I got possibly the absolute best response from a close friend about what you’re about to see that I have to share it. I quote: “[These] pics are so weird but I really respect you for being bold.” Hey, the world wouldn’t be the world if you didn’t get a little weird now and then.

I present to you, The Bacon Princess Models With Bacon, Part II.

Photo by Aaron Thomas

Photo by Aaron Thomas

Just take in the meaty goodness.

Photo by Aaron Thomas

Photo by Aaron Thomas

Ooh, candid.

Photo by Aaron Thomas

Photo by Aaron Thomas

Oh you know, just workin’ it.

Photo by Aaron Thomas

Photo by Aaron Thomas

Bacon just makes me sooooo happy.

Photo by Aaron Thomas

Photo by Aaron Thomas

It’s just so Vogue.

Photo by Aaron Thomas

Photo by Aaron Thomas

Don’t even THINK about messing with my bacon.

Photo by Aaron Thomas

Photo by Aaron Thomas

You can’t handle my sass.

Photo by Aaron Thomas

Photo by Aaron Thomas

And last but not least, MAKE IT RAIN. Dolla dolla bacon, y’all.

Well there’s your entertainment for the day/night/year/lifetime. Long live The Bacon Princess!

 

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