January 31, 2013

January Favorite Healthy Recipe (Paleo, Whole30)

I'm totally one of those weirdos who can eat the same thing every day, over and over again, and not tire of it. As long as it's something I like (duh) I have no problem putting together the same breakfast, snack, lunch, snack in sets of five for the week and then varying my dinner. Or eating the same thing, whatevs.

However, YOU might not like that. YOU might like to, I dunno, eat something based on what you're "craving" or what you "feel like" eating that day. I would say that YOU are normal. So in case you're looking for some new recipes I thought I'd share one of my current favorites. I've mentioned it before but can't remember if I went ahead and wrote out the recipe or just linked to it. It's Foodie and the Family's Apple Bumpkin Breakfast Bake. Except I don't like to say that because it sounds gross to me. If it sounds gross to you too then we should definitely be friends. I just call it "Breakfast Bake".

Anyway! It's a very versatile recipe that fits the bill for breakfast, brunch, or snack. The consistency reminds me of a bread pudding custard even though there is obviously no bread in it. It's tasty enough that you can definitely serve it to guests (especially if you cook it in individual ramekins so it's all pretty. I cook the whole thing in a 9x13 baking dish and it's a bit more rustic looking.) If you want to serve it to others then use the maple syrup to give it a little sweetness. I usually omit it and it's still good.

Breakfast Bake
adapted from Foodie and the Family

3 apples, chopped (I leave the peel on)
2-3 ripe bananas, mashed
12 large eggs
14 ounce can pumpkin puree
14 ounce can full fat coconut milk
1/4 cup maple syrup (optional - omit for Whole30)
2 teaspoons vanilla
2 teaspoons ground cinnamon
1/4 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 cup sliced almonds

Preheat oven to 425°F. Grease a 9×13″ baking pan well with coconut oil. Toss chopped apples into the pan, spreading evenly over the bottom.

In a large bowl, mash bananas. Whisk in eggs, pumpkin puree, coconut milk, maple syrup (if using), vanilla, cinnamon, pumpkin pie spice, and salt. Combine well. Pour over apples in pan.

Sprinkle the top of the mixture with sliced almonds. Bake, uncovered, for 45 minutes; until set. Let cool. Cut into 12 pieces and serve room temperature or refrigerate to serve cold.

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