{Breakfast Casserole} Paleo, Whole30, gluten-free, dairy-free

Hello cupcakes!

Here is a new healthy breakfast casserole recipe for you! This is my breakfast for Week 1 of my 12 week challenge. It's Paleo, Whole30, Gluten- Free, & Dairy-Free.

Ingredients:

1 1/2- 2 sweet potatoes, chopped into cubes

1-2 T in Extra Virgin Avocado Oil

Salt/Pepper

1 lb. of lean sausage

1 red bell pepper, diced

12 large eggs

1/4 c. milk of choice

Handful of spinach, chopped

4-5 green onions, chopped

Directions:
In a cast iron skillet (mine is Lodge Cast Iron), saute sweet potatoes in avocado oil over med-high heat. Cook until they sear a bit on the outside. Place the cast iron skillet with sweet potatoes in the oven, covered with foil, at 400 degrees while cooking the rest of the ingredients.

In another skillet, cook the sausage with the chopped bell pepper over medium heat. Cook until the sausage is cooked through. Meanwhile, crack the eggs in a bowl. Add the milk & salt/pepper and whisk the eggs until incorporated.

Take the sweet potatoes out of the oven and decrease heat to 350 degrees. Stir the sausage mixture into the sweet potatoes in the cast iron skillet. Add the spinach and green onions to the top and dump the egg mixture over everything. Cover the cast iron with foil.

Place the cast iron back into the oven and cook for 40 minutes. Take the foil off the skillet and cook for an additional 5-10 minutes or until the eggs are completely set.

This made enough for my 5 breakfasts and 3 of my fiancé's breakfasts.

I am also trying out intermittent fasting. This basically means I am not eating any food in the morning until 10-12pm. I am going to listen to my body and break my fast when I feel I need to. I will stop eating food around 7pm. Other things I am having this week: lots of water, a protein smoothie, an apple, and possibly a few other things. I may also include one other full meal for dinner.

Later Taters!

"It's a beautiful day, don't let it get away."

{Matcha Collagen Smoothie}

Hello cupcakes!

Here is a fun new smoothie recipe that is loaded with hidden vegetables!

Ingredients:

1 cup of water

1 T. Almond Butter- I used Trader Joe's

1/2 banana

Handful of frozen spinach

1 pkg. of Sprouts Vegan Vanilla Protein Powder

1/2 Scoop of Vital Proteins Matcha Collagen Powder

4 pieces of frozen cauliflower

Directions:

Place everything in your blender (I have a Vitamix) and blend until smooth. I used the smoothie setting and let it run 2 times so the smoothie was extra smooth!

Later Taters

"It's a beautiful day, don't let it get away."

{Lactose Free Pumpkin Protein Cheesecake Fluff}

{Dairy Free Pumpkin Protein Cheesecake Fluff}

Hello friends!

Today I am sharing the breakfast I prepped for all week. It's so creamy and full of protein, healthy fats, and fiber. Here's how to make it:

Ingredients-

1 tub of Kite Hill Cream Cheese

1 cup of my homemade coconut yogurt

4 scoops of Quest Cinnamon Crunch Protein Powder

2 scoops Vital Proteins Collagen Peptides

1 can of pumpkin puree

toppings of choice- I used pumpkin seeds and cinnamon

Directions-

In a big bowl, add all ingredients. Stir to combine. Transfer to 5-6 containers. Top with toppings of choice. Place in the refrigerator and enjoy all week!

How quick and easy is that? I am obsessed with the flavors and consistency of this dish!

Have a great week. 

Later Taters

"It's a beautiful day, don't let it get away." 

{Dairy Free Taco Bake}

{Dairy Free Taco Bake}

Hello lovely people. I like to prep a meal on Sunday and eat it all week long since I work an hour from home. This one is on repeat for this week and I am super excited. Most of the time leftovers start to not taste as good as the week goes on. I think this dish is going to be one that gets better after sitting in the fridge for a day or two. Here's how you can make it:

Ingredients:

1-2 lbs of lean ground turkey (or beef)

Taco Seasoning of choice** 

1 can of salsa of choice

1 tub of Tofutti Sour Cream

2 ish cups of my homemade refried beans

corn tortillas

1 yellow pepper, cut into strips

1 orange pepper, cut into strips

1 onion, cut into strips

cilantro

limes

avocado

**I make my own taco seasoning with a mixture of chili powder, cumin, salt, pepper, onion powder, & garlic powder)

Directions:

1. Cook meat in a skillet over medium heat. Add taco seasoning of choice. Cook until the meat is cooked through. Next, drain meat. Add the can of salsa to the pan with the meat. Stir to combine. 

2. In another skillet, cook the peppers and onions with oil (my favorite is Primal Kitchen Extra Virgin Avocado Oil). Cook until tender. 

3. Line a greased 9 X 13 pan with corn tortilla. Next you will layer the casserole.

4. The first layer will be the taco meat. Spread this layer evenly on top of the tortillas.

5. The second layer is the pepper/onion mix. Spread this evenly on top of the meat. 

6. The third layer is the refried beans. Spread the beans evenly over the peppers and onions.

7. The next layer is the the sour cream. Spread this evenly.

8. Lastly, top the sour cream with more corn tortilla. 

9. Cover the pan with foil and place in the oven at 375. 

10. Bake for 30-45 minutes or until cooked through. 

11. For a few minutes, take the foil off the pan and broil to crisp up the top of the casserole. Make sure to keep an eye on the dish because the broil setting gets super hot!

12. Top the casserole with lime juice, cilantro and avocado!

Enjoy!

Later Taters

"It's a beautiful day, don't let it get away." 

{Instapot Refried Beans}

{Instapot Refried Beans}

Ingredients:

1 lb of dried pinto beans, rinsed and drained

7 cups of water

1-2 tsp onion powder

1- 2 tsp garlic powder

1 tsp salt

1 tsp chili powder

dash of cayenne pepper

dash of black pepper

3 T of Primal Kitchen Avocado Oil

Directions:

1. Place the beans and water into the Instapot. 

2. Add the garlic powder, onion powder, chili powder, salt, pepper, cayenne pepper, and oil.

3. Add the lid to the Instapot and place the valve on seal. 

4. Turn on the bean/chili setting (mine was high pressure for 30 minutes). 

5. When the beans are finished cooking, let them sit for 20 minutes. 

6. Release the rest of the steam after that by turning the valve. 

7. Use a strainer to strain the beans from the liquid (make sure to reserve some of the liquid for blending).

8. Add the beans to a big bowl. Use an immersion blender to puree the beans. Add some of the reserved cooking liquid to make the desired consistency. 

9. Taste the beans and add more salt to taste. 

That's it! Super easy! 

Stay tuned because I am sharing a recipe using these beans in the next few days!

Enjoy!

Later Taters

"It's a beautiful day, don't let it get away."

{Lactose Free Biscuits and Gravy}

Hello friends!

Today I am sharing a BOMB recipe with you: Lactose Free Biscuits and Gravy!

Let me tell you what, it's been a hot second since I have indulged in some biscuits and gravy. When we scheduled a friends breakfast buffet, I knew I had to try to recreate the classic.

Here's how to do it-

Ingredients for Gravy-

2-4 cups of Lactose Free Milk (I used Aldi 2%)

ground pork

salt & lots of pepper

garlic powder

onion powder

2-4 T of Anthony's Goods Arrowroot Flour (or flour of choice)

*I am still trying to perfect the biscuit recipe, but here is what I had for this round...*

Ingredients for Biscuits-

1-1 1/2 c. lactose free milk (2%)

1 T lemon juice

2 cups of Bob's Red Mill Brown Rice Flour

2 T Anthony's Goods Arrowroot Flour

Sprinkle of Pink Himalayan salt

2 tsp baking powder

3 T of Earth Balance Vegan Spread

Directions for biscuits-

1. In a small bowl, add the milk & lemon juice. Let this sit to create buttermilk. Preheat oven to 400 degrees.

2. Meanwhile, add dry ingredients to a bowl. Stir until combined. Next add the vegan spread and cut the spread into the dry ingredients (I used a fork) until crumbly. 

3. Add the milk mixture and stir to combine (you can add more flour if too runny or add more milk if dough is too dry).

4. Pull out dough onto a floured surface and form into a round disk. The dough should be about 1 inch thick.

5. Use a glass or cookie cutter to cut the dough into circle. Place the cut dough on a greased baking sheet. Repeat until all the dough is used.

6. Brush the tops of the biscuits with melted coconut oil and then bake for 20 minutes. 

While the biscuits are baking, you can make the gravy. 

Directions for gravy-

1. Cook the pork in a skillet over medium heat.

2. Break the meat into pieces with a spatula while stirring meat. 

3. Once cooked through, add 2-4 T. of arrowroot powder. Stir to cook.

4. Once the flour turns golden, add 2 cups of milk. 

5. Turn the heat to low and add salt, pepper, garlic powder, and onion powder to taste. I used A LOT of pepper. 

6. Cook on low until the gravy thickens (about 10 minutes). You can add more arrowroot powder or milk to your desire. 

I am actually eating some of these biscuits and gravy as I type this up!

Enjoy!

Later Taters

"It's a beautiful day, don't let it get away."

{Instapot Coconut Yogurt}

Hello cupcakes!

Let's talk about the Instapot! I am completely obsessed with mine and I just got it for Christmas. I have made Mexican Shredded Chicken, Pulled Pork, Cilantro Lime Brown Jasmine Rice, and Coconut Yogurt. I have tried to make homemade coconut yogurt so many times before and it never has turned out well. 

GUESS WHAT?! It turned out amazing in my Instapot! I want to share the recipe with you because we all know dairy free yogurt is NOT CHEAP at the store. So let's get to it...

Ingredients:

2 cans of full fat coconut milk 

*(I bought mine from FreshThyme and it is their brand)*

2 Tablespoons of raw honey

3/4 Tablespoon of Vital Proteins Beef Gelatin

2 Probiotic Capsules (This is the brand I use)

Directions:

Add the 2 cans of coconut milk to the inner bowl of the Instapot. 

Stir until the milk is smooth and incorporated. 

Set the Instapot to the Saute setting. 

Heat and stir the milk until it reaches 180 degrees (I used a candy thermometer).

Once the milk is 180 degrees, remove the inner bowl from the Instapot.

Remove 1 cup of the milk and stir in the beef gelatin& honey.

Pour the milk/honey/gelatin mixture back into the Instapot bowl.

Let the milk cool to 90 degrees. 

Once the milk is cool, add the powder of 2 probiotic capsules.

Stir to combine.

Add the Instapot bowl back to the Instapot.

Select the Yogurt function and set for 9 hours. 

Add the lid to the Instapot and let it sit for the 9 hours.

Once the time is up, scoop the yogurt into containers. 

Refrigerate overnight to make the yogurt thick and creamy!

I scooped out some yogurt and added bananas, Quest Nutrition Cinnamon Crunch Protein Powder, and homemade granola that I made in our Air Fryer! This is on repeat for breakfast this week!

Happy Tuesday Friends!

Later Taters

"It's a beautiful day, don't let it get away." 

*Adapted the recipe from: Instant Loss Coconut Yogurt Recipe*