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!
    IMG_7634small
  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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Dairy-Free, Dinner, Gluten-Free, Lunch, Product Review, Savory

Mediterranean Meatball Subs

Something I definitely miss out on as someone who can’t eat gluten or dairy, is sandwiches. This pretty big setback makes lunch time really difficult. I almost miss the days of my childhood where I had a PB&J for lunch every single day.

Luckily for people like me, BFree Foods exists and is churning out some of the best gluten-free bread products I have ever tried. This is saying a lot since I of course have sampled nearly every brand under the sun. I also must say I was pretty loyal to a brand I shall leave unnamed, until BFree came along and stole my heart.

There are a million and a half things you can do with BFree Foods (literally, they make pita bread, wraps, sandwich bread, bagels, hot dog buns, and more), but I decided to whip up a good ‘ol meatball sub, with a Mediterranean twist. If you are lucky enough to live near me, you know these lamb meatballs with tahini sauce are my go-to meal whenever I’m tryna do it up nice. Enjoy!

Level: Medium

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 40-45 minutes

Servings: 4

Ingredients:
For the meatballs
1 pound ground lamb
1 egg
2 teaspoons salt
1 teaspoon pepper
3 slices BFree Foods White Sandwich Bread, yielding 1 1/2 cup breadcrumbs
1/4 cup chopped mint
2 tablespoons dill
For the tomato cucumber salad
1 cucumber, seeded and diced
1 1/2 tomatoes, diced
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dill
1 1/2 tablespoons BetterBody Foods avocado oil
juice from 1/2 lemon
For the tahini sauce
1/3 cup tahini
juice from 1/2 lemon
1 tablespoon olive oil
4 tablespoons water
salt, to taste
4 BFree Foods Hot Dog Buns

Directions:

  1. Preheat oven to 400 degrees Fahrenheit, and line a baking sheet with tinfoil or parchment paper.

    img_6577

    Photo by Analiese Trimber

  2. Place your slices of BFree Foods sandwich bread in the toaster, and toast until golden brown.

    img_6581

    Photo by Analiese Trimber

  3. Rip the toasted slices of bread in to pieces, and place in a food processor.
  4. Pulse until the bread turns into semi-fine crumbs.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  5. Place your lamb, egg, salt & pepper, dill, mint, and breadcrumbs in a large bowl.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  6. Mix with your hands until all ingredients are fully incorporated.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  7. Roll meatball mixture into 1-inch balls and place onto your baking sheet.
  8. Put meatballs in the oven for about 10 minutes.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  9. Using tongs, flip the meatballs over, and place back in the oven for about 10 minutes, allowing them to brown on the other side.
  10. Once fully cooked, set aside for when you are ready to assemble the subs, but keep the oven on – you’ll need to toast your hot dog buns later.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  11. While your meatballs are cooking, gather ingredients for tomato cucumber salad.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  12. Dice cucumbers and tomatoes, and place into a small bowl.
    img_6608
  13. Add remaining ingredients – salt & pepper, dill, avocado oil, lemon juice – and mix to combine. Set aside for when you are ready to assemble the subs.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  14. Add the tahini, lemon juice, olive oil, water, and salt for the tahini sauce to a blender or Magic Bullet.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  15. Blend for about 30 seconds to one minute, or until ingredients create a smooth sauce.
  16. Place your hot dog buns on a baking sheet into the oven for about 5-10 minutes, or until golden brown and warm.
  17. Once the hot dog buns are to your desired temperature, place three meatballs inside.
  18. Garnish with tomato cucumber salad, and drizzle with tahini sauce.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  19. Serve!
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Dairy-Free, Gluten-Free, Opinion, Paleo, Product Review, Savory, Snack, Sweet

SnackNation Is The Subscription Box You Never Knew You Needed

I’m one of those strange breeds that genuinely loves grocery shopping. As a matter of fact, I really pride myself on my superior grocery skills. Even if it’s a grocery store I’ve never been in, I have this innate sense for where everything is located. I also usually know exactly what I want going in, so my trips to the grocery store are pretty efficient. I would say it’s a very strange talent.

But recently, I tried out SnackNation and was super impressed because I felt they knew what I was craving even more than I did. SnackNation is a monthly subscription box full of about fifteen snacks curated to your tastes. For example, I can’t eat gluten or dairy, and they designed the box so I could eat everything inside. Previously, they have only worked with businesses, but they’re extending their services to the everyday consumer, and you should be excited.

Photo by Analiese Trimber

Photo by Analiese Trimber

The best part of SnackNation, though, is that they specifically work with smaller, more innovative companies on the market rather than the generic, post-soccer game slop you’ve been eating your entire life. My favorite additions to the box included Truffle Pipcorn, these adorable, tiny popcorn kernels that pack a flavor punch, and Surf Sweet peach rings. It’s insane how good these peach rings taste, even though they are completely all-natural – no artificial dyes, no artificial sweeteners.

If I haven’t sold you on SnackNation yet, you should just go ahead and try for yourself – and you can, for free. They are launching their eCommerce site on November 28, and are giving away a free month’s subscription to their product. Just click here, and you’ll have crazy delicious snacks at your doorstep before you know it. You’re welcome.

In the meantime, visit their Instagram to see all the tasty snacks you could get in your mailbox any moment.

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Dairy-Free, Dinner, Gluten-Free, Lunch, Paleo, Product Review, Savory

Salmon Two Ways

If you know me, you know that nine times out of 10, if salmon is on the menu at a restaurant, I’m ordering it. Salmon is flavorful but still leaves you feeling lightweight, which has its purpose. Trust me, I love a good steak and potatoes meal, but sometimes you just need salmon.

Despite loving salmon so much, I had never really cooked it for myself. Part of my hesitation was that I didn’t know where to get it. There’s a lot of fishiness going on in the seafood industry (no pun intended) when it comes to sustainability and ecologically safe practices. Luckily, I’ve found my solution.

Atlantic Sapphire has pretty much everything. Their salmon is fresh, beautiful, and it’s cultivated in a way that’s good for the environment. Gotta love it when you can take care of your growling stomach and Mother Earth at the same time.

Because I’m not a salmon master yet, here are two ways to cook it that are pretty easy yet ridiculously delicious.

Level: Easy

Prep Time: 5 minutes
Cook Time: 15-20 minutes
Total Time: 20-25 minutes

Servings: 4

Ingredients:
2 large filets Atlantic Sapphire salmon
1/4 cup Bare Foods Asian Ginger marinade
1/4 cup Bare Foods Sweet Mustard marinade
salt and pepper, to taste

Directions:

  1. Preheat oven to 400 degrees Fahrenheit, and line a baking sheet with tin foil or parchment paper.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  2. Place salmon on baking sheet.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  3. Sprinkle salmon with salt and pepper.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  4. Pour both sauces into two separate, small dishes.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  5. Using a paint brush or cooking brush, spread Asian Ginger sauce on one filet of salmon.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  6. Repeat this process with the Sweet Mustard sauce.
  7. Place salmon in the oven.
  8. Cook for about 15-20 minutes, or until salmon is cooked through or to your liking.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  9. Serve with your choice of side dish. I paired the Asian Ginger salmon with black rice, and the Sweet Mustard salmon with quinoa.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

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Dairy-Free, Dinner, Gluten-Free, Lunch, Product Review, Savory, Snack

Bacon-Wrapped Sonoran Hot Dogs with Guacamole and Jalapeño Lime Aioli

Guys, I’ve been hiding something from you. It isn’t easy to say this. But, I have to come clean. I, Analiese Trimber, am in love with Applegate. As a blogger and food writer in general, I try to stay product agnostic, but I am an Applegate loyalist and I will be until the day I die. My absolute favorite thing has to be the smoked turkey, and I eat it almost every day for lunch. When I found out they were launching their #cleanerwiener campaign, I ran to the store to stock up on their juicy hot dogs, stat.

Because I’m all for combining as many pork products as possible into one dish, I present to you these bacon-wrapped Applegate hot dogs. And because I was feeling a little festive, I decided to add some guac, Garden of Eatin’ blue corn chips, and my special jalapeño-lime aioli on top. Please do yourself a favor and make these, ASAP.

Level: Easy

Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes

Servings: 4 hot dogs

Ingredients:
For the hot dogs:
2 slices bacon
4 Applegate Natural Uncured Beef Hot Dogs
For the guacamole:
2 avocados
1/2 jalapeño, small diced
1 lime, juiced
1 tomato, diced
1/2 lemon, juiced
salt and pepper, to taste
Other hot dog ingredients:
1 handful Garden of Eatin’ Blue Corn Tortilla Chips, crushed
4 gluten-free hot dog buns
For the aioli:
2 egg yolks
1/2 teaspoon salt
1 tablespoon lime juice
zest from 1 lime
1 clove garlic
3/4-1 cup olive oil
1/2 jalapeño

Directions:

  1. Preheat oven to 400 degrees Fahrenheit.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  2. Slice bacon in half length-wise, so it is half as wide.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  3. Cut a slit in each hot dog, then wrap in bacon and secure both ends with a toothpick.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  4. Place in a cast iron skillet or other type of pan that can go into the oven.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  5. Cook in oven for about 10-15 minutes, or until bacon on the side in contact with the pan has browned.
  6. Flip hot dogs and cook for an additional 10-15 minutes, again keeping an eye on the bacon.
  7. While the hot dogs are in the oven, start making your guac.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  8. In a separate bowl, mash both avocados until your desired consistency.
  9. Add diced jalapeño, tomato, lemon juice, lime juice, and salt and pepper, and stir to combine.
  10. Set guacamole aside until ready to plate.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  11. Add all aioli ingredients except olive oil to your food processor.
  12. Pulse a few times until ingredients are fully combined.
  13. Once ingredients are combined, turn food processor on and slowly add olive oil in a thin stream until all used, or until aioli is at your desired consistency.
  14. Remove finished aioli to a separate bowl and chill in the fridge, if desired.
  15. Once all components for the hot dogs have been made, toast your gluten-free buns (if desired).

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  16. Place bacon-wrapped hot dog in bun, top with guacamole, crushed Garden of Eatin’ blue corn chips, and drizzle with jalapeño lime aioli.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  17. Serve.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

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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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Dairy-Free, Dinner, Gluten-Free, Lunch, Product Review, Savory

Jamaican Jerk Paella

One of the most memorable dishes I’ve ever eaten is the Kale and Wild Mushroom Paella at Bobby Flay’s Gato in New York City. I literally have dreams about this stuff. The rice is perfectly crispy and the dish has this luscious, buttery flavor to it despite not having any butter in it at all. After about the tenth dream I had about this incredible paella, I decided it was time to make my own.

Obviously there’s no way I can top Bobby Flay, so I wanted to change the flavor profile of this dish a bit. The star proteins include shrimp, chicken, and Applegate’s Peach Jerk Chicken Sausages. These sausages are incredible. They come fully cooked, so they don’t take very long to heat up. Plus, they’re packed with flavor. I’m probably going to have to keep replenishing my stock on a weekly basis. I decided to take somewhat of a Jamaican spin on the traditional paella to match these awesome sausages.

I’m not going to lie, making paella is a total labor of love and a bit bigger of a time commitment than most of my other recipes, but I promise you it’s worth it.

Level: Medium

Prep Time: 10 minutes
Cook Time: 75 minutes
Total Time: 85 minutes

Servings: 5

Ingredients:
For the jerk seasoning:
1 tablespoon garlic powder
1 1/2 teaspoons cayenne pepper
1 teaspoon dried thyme
1 teaspoon coconut sugar
1 1/2 teaspoons salt
1/2 teaspoon smoked paprika
1/2 teaspoon allspice
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
1/4 teaspoon nutmeg
1 dash cinnamon
For the paella:
2-3 tablespoons jerk seasoning
3 tablespoons olive oil
1/2 yellow bell pepper
1/2 pint cherry tomatoes
1 small yellow onion
1 chicken breast
2-3 Applegate Natural Peach Jerk Chicken Sausages
8-10 shrimp, peeled and deveined
4 cups water
3 teaspoons chicken bouillon
2 cups Lundberg’s Organic Basmati Brown Rice, or other comparable brown rice
salt and pepper, to taste

Directions:

Photo by Analiese Trimber

Photo by Analiese Trimber

  1. Add all spices for jerk seasoning to a small bowl.
  2. Stir until fully combined. Set aside.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  3. Dice onion, thinly slice bell pepper, and slice cherry tomatoes in half.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  4. Slice Applegate sausages into half-inch thick slices.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  5. Dice chicken and place in a small bowl. Add jerk seasoning.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  6. Use your hands and mix to incorporate seasoning.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  7. Heat olive oil in a large frying pan. Cast iron is preferred, but not necessary.
  8. Add diced chicken and diced onion.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  9. Cook about two minutes or until chicken is browned and onion is soft.
  10. Add rice and stir until fully combined. When accomplished, all rice will be glossy from the olive oil.
  11. Add about 3 cups to 3 1/2 cups of water, and all chicken bouillon. Stir until combined.
  12. Place shrimp on top of mixture.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  13. Cook over medium-low heat for about one hour. About halfway through, add your chicken sausage, bell pepper, and sliced tomatoes.
  14. Check your paella at the 30-minute mark and the 45-minute mark. Add the extra half cup or 3/4 cup water if your rice is still a little crunchy.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  15. When you have the proper amount of water, don’t be afraid to let the rice on the bottom of your cast iron caramelize a bit.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

  16. Serve when rice is soft and all water has been absorbed.

    Photo by Analiese Trimber

    Photo by Analiese Trimber

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