OhYaGood

Whole Food Lover + Recipe Hacker

Roasted Potatoes

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roasted_potatoes_loWelp. School has begun. We've all maintained our sanity and I'm LOVING my free time. By free I mean, it's chock full of the things I've been wanting to get done. House stuff like cleaning and organizing, appointments like the dentist (Yipeee!) and of course blogging. I have a long list of recipes I want to tackle so bare with me in the next few months. They might not feel very seasonal but whatever. I'm sure you'll still dig what I come up with. So, If you've been to my house in the last, oh, 6 months or I've made you dinner, you've probably gotten a taste of my roasted potatoes. I call them mine because I never read a recipe to make them, I just starting doing them and adding stuff and wah-la! I love how easy they are and how they go over so well with guests, even the wee young ones. The huge bonus, leftovers with eggs in the morning or whenever really. I've done this same recipe without the lemon zest on sweet potatoes and it turns out just as good. They go with just about everything too!
Roasted Potatoes
 
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Recipe type: Side Dish
Cuisine: American
Serves: 8
Ingredients
  • 3 lbs of yukon gold or red pototoes, diced
  • ⅛ cup avocado oil (or olive oil)
  • 1½ teaspoons salt
  • 1 teaspoon pepper
  • 1 tablespoon fresh thyme or parsley (I prefer lemon thyme), 2 teaspoons if you're using dried herbs
  • 1 teaspoon lemon zest
  • optional: 3 teaspoons garlic, minced (about 2 cloves)
Instructions
  1. Preheat oven to 400°F
  2. Dice potatoes to 1 inch squares or smaller and make sure they dry after washing them
  3. Toss the potatoes with the remaining ingredients in a bowl
  4. Spread the potatoes onto a cookie sheet making sure they are spread out evenly
  5. Roast in the oven for about 45 mins, stirring once to brown evenly

Dairy-Free Creamy Scrambled Eggs

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Creamy Scrambled EggsWe eat eggs every other day for breakfast. Somedays fried, some scrambled. It just depends what we have for leftovers and what we are in the mood for. A creamy rich scramble tastes so good on those chilly mornings when you may or may not have had too much to drink the night before and there’s no bacon to be had.

Creamy Dairy Free Scrambled Eggs
 
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Recipe type: Breakfast
Cuisine: American
Serves: 2
Ingredients
  • ½ Tablespoon coconut oil
  • ½ cup coarsely chopped mushrooms
  • 1 small shallot, diced or ⅛ cup diced onion
  • 3 eggs
  • 2 Tablespoons canned coconut cream
  • 1 sprig of thyme, remove leaves and discard stem
  • salt and pepper
Instructions
  1. Heat medium sauté pan and heat oil.
  2. Add mushrooms and shallot
  3. Sauté for 2-3 minutes or until mushrooms begin to soften
  4. Whisk together eggs, coconut cream and thyme leaves
  5. Add egg mixture to the pan and stir occasionally
  6. Remove from heat once slightly firm
  7. Add salt and pepper to taste

 

Hippy Dippy Chai

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HippyDippyChaiSomedays you just want to drink something warm and fuzzy, or something that makes you warm and fuzzy. Heehee. I had told myself I was going to steer clear of beverages since I don’t think it’s my strong suit. However, this concoction came about by accident after craving a rich White Russian and it turned out so incredibly good. The seasonal Third Street Festivus Chai is key. I had tried it last year and fell in love right before it was gone from stores. I might have to buy a case before the holidays are over. All I want for Christmas is lots and lots of chai.

Hope everyone has a happy, healthy holiday!!

Hippy Dippy Chai
 
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Recipe type: Drink
Cuisine: American
Serves: 1
Ingredients
  • 3 ounces chai
  • 3 ounces hemp milk
  • 1 jigger (1.5 ounces) Grand Marnier
  • a dash of orange bitters (optional)
  • a dash of cinnamon (optional)
Instructions
  1. Combine ingredients and heat to preference.

 

Bacon Spinach Quiche

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Bacon Spinach Quiche

Our family lives on eggs. We eat them about every other day for breakfast. They are packed with so many good nutrients and they keep me full all morning. Long gone are the days of cereal or peanut butter toast…shit! I haven’t thought about that in months. Peanut butter toast was my saving grace when I was pregnant AND when I was nursing. I would make it in the middle of the night when I was starving. Ugh.

Ok…back to the main event here.

Quiche takes far less work than you’d think. Plus, you can freeze it for later. Or another option is to do crust-less muffins which would cut cooking time to about 30 minutes versus 45. I used a dairy-free, gluten-free frozen crust from Wholly Wholesome purchased from Whole Foods. I let that thaw for 10 minutes and baked it for 10 minutes before adding the remaining ingredients.

This recipe is completely dairy and gluten free but for all you cheese-lovers, gruyere would be so lovely on this one.

Bacon Spinach Quiche
 
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Recipe type: Breakfast/Brunch
Cuisine: American
Serves: 6
Ingredients
  • 4 eggs
  • ¾ cup canned coconut cream
  • 4 slices of bacon
  • ½ Tablespoon oil
  • ½ medium sliced onion
  • 1 Tablespoon fresh diced sage
  • 1 cup fresh spinach leaves
Instructions
  1. Prepare crust according to package
  2. Preheat oven to 375°F
  3. Meanwhile render bacon and slice onion
  4. Sauté the onion in oil at medium heat for about 10 minutes or until translucent
  5. Whisk eggs, coconut cream and sage together
  6. Once crust is cooled slightly, cut bacon into small stripes and place in crust
  7. Add onion and spinach leaves
  8. Carefully fill the crust with the egg mixture
  9. Bake for 45 minutes or until a toothpick comes out clean

 

Sweet Potato Hash

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SweetPotHashBreakfast for dinner is a big hit in our house. I love it because I usually have everything I need to make it so it’s a quick go-to when I don’t have a plan. Like tonight, for instance.

I’ve made this for a few crowds even before eating paleo and it’s always been a hit. A few things I will note about this recipe, it’s way easier if you have a food processor or a Ninja Prep (which is like a a combination of a blender and processor), otherwise you’ll be grating potatoes for days.  Did every cook back in the day have carpal tunnel? Oh, it’s also fairly rich dish so I’d recommend pairing it with a salad, some fruit or a cold breakfast beer to balance out the heaviness.

Sweet Potato Hash
 
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Recipe type: Brunch, Main Course
Cuisine: American
Serves: 4
Ingredients
  • 5 sweet potatoes, peeled and halved to fit in processor
  • 4-6 slices of bacon
  • 1 clove of garlic or shallot, minced
  • 4 eggs
  • 1 avocado, sliced
  • 2 green onions, sliced
Instructions
  1. Preheat over to 350°F
  2. Process the sweet potatoes into small rice like size.
  3. Spread contents onto a baking sheet with a lip, lightly salt and place in the oven for 15-20 minutes
  4. While they are baking, render your bacon in a large pan big enough to hold the sweet potatoes too.
  5. Once the bacon is almost to your liking approximately 10-15 minuets, remove from the pan and set aside the bacon.
  6. Add the garlic to the bacon grease pan and cook for 2 minutes.
  7. Remove the baked sweet potatoes from the oven and add to the garlic and bacon grease.
  8. Cook the potatoes till they get lightly browned and crispy. More fat might be needed.
  9. Cut up the bacon and mix in with the potatoes.
  10. Serve the potatoes with a poached or fried egg on top, sliced avocado and green onion.