Month: June 2015

Sweet Potato & Egg Casserole {Dairy-Free, Gluten-Free, Paleo}

I’m a big fan of smoothies¬†for breakfast, but sometimes I want to change things up and have something warm.

Plus, my husband really loves eggs, so we try to get creative with how we prepare them.

You can use any combo of vegetables you want (onions, peppers, mushrooms, broccoli, etc.), so this is a super versatile dish. It’s also a great way to easily get in several servings of vegetables. Vegetables are some of the most nourishing foods we can eat and are my top beauty-boosting, anti-aging foods.

Plus, I will eat just about anything made with sweet potatoes ūüôā They are one of my favorite¬†foods!

Try this dish for any meal – breakfast, lunch, dinner or brunch. It’s a great, crowd-pleasing casserole!

eggs banner egg casserole

Yield: 12-16 servings

Ingredients (*Organic as often as possible)

  • 2 medium, sweet potatoes, peeled and sliced thin
  • 1 tablespoon coconut oil, ghee (clarified butter), or extra virgin olive oil (We use coconut oil for high heat cooking because it’s more stable when heated than olive oil.)
  • 1 medium onion, diced
  • 1 red pepper, diced
  • 2 cloves garlic, minced
  • 2 cups kale or spinach, chopped
  • 12 cage-free, pastured eggs
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon crushed red pepper flakes


  1. Preheat oven to 350F. Grease a¬†9×13 baking dish. (We use coconut oil or ghee (clarified butter)).
  2. Place the sweet potato rounds on the bottom of the baking dish, covering the bottom completely. You may need to make a double layer, depending on how many slices you have.
  3. Saute onions, red pepper and garlic in oil in a saute pan over medium heat until softened. Add kale or spinach and saute until wilted but still bright green.
  4. Spread sauteed vegetables evenly on top of sweet potato slices.
  5. Whisk eggs in a bowl with salt, pepper and red pepper flakes and pour eggs over vegetables.
  6. Bake in the oven for 45 minutes or until eggs are set. Cut into squares and serve.

Rosemary Apple Chicken Skillet {Gluten-Free, Paleo}

We¬†JUST made the decision to renovate our kitchen¬†and dining room (YAY!) but don’t¬†want to use our small space as an excuse not to have people¬†over for dinner.

We were trying out a new chicken recipe for our friends Brian and Kara and also prepared some of our go-to staple dishes like this super simple asparagus and this creamy roasted garlic cauliflower mash.

We devoured it and couldn’t get over¬†how tender and flavorful the chicken was!

Cutting the chicken into cutlets makes it cook faster and more evenly on the stove than keeping the chicken breasts whole, so I included a picture of how we did that below.

The key to this recipe is giving it about 30 minutes to marinate in the fridge, which you can totally do while you’re preparing the rest of the meal.

This will¬†become a new family favorite! It’s one of the tastiest dishes we’ve ever made…and so simple!


  • 2 large¬†boneless, skinless organic chicken breasts, cut in half to form 4 thin chicken cutlets (see pics below)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh rosemary, minced
  • Juice from 1 lemon (about 3 tablespoons)
  • 1/2¬†teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 2 apples, cored and thinly sliced


  1. Combine garlic, rosemary, lemon juice, olive oil, salt and pepper in a large plastic bag and add the chicken. Massage, so the marinade evenly covers the chicken, and then put the bag in the fridge for about 30 minutes, so the chicken can marinate (longer if you have the time!).

    Bill cutting the chicken into thinner, faster-cooking cutlets!

    Bill cutting the chicken into thinner, faster-cooking cutlets!

  2. Heat a large saute pan over medium heat and dump contents of marinade bag onto pan, along with apple slices.
  3. Saute for 5-7 minutes, tossing apples but leaving chicken on one side to brown. Then, flip chicken pieces to the other side and cook 5-7 more minutes or until done.

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