Breakfast
03/23-03/29
Shopping list
Meat/Seafood
1/2 lb sausage
Produce
Green onions
Fruit (for parfait)
Dairy
1- 15oz can full fat coconut milk
8 eggs
8 tbsp butter
Whipped cream topping (optional)
2 cup Greek yogurt
2 cups grated cheddar cheese
1 cup milk
Seasonings/Spices/Condiments
1 tbsp honey
1/4 cup agave nectar,maple syrup or honey
Maple syrup
Baking
3/4 teas salt
1/4 teas baking soda
1 teas baking powder
2 cups all purpose flour
1 cup sugar
1 teas vanilla extract
Toasted coconut (optional)
Grains/Pasta/ Sides
1 cup granola
1/2 tsp chia seeds
4 slices thick crusty bread
*If you plan to make these recipes more than once a week you will need to increase the above amounts.
Sausage Cheese Scones
Ingredients
- 2 teaspoons granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 6 Tablespoons butter frozen
- 3/4 cup Greek yogurt
- 1 large egg
- 1/2 pound browned and crumbled sausage
- 2 cups grated cheddar cheese
- 2 tablespoons green onions green part only, sliced thin. (Optional)
Instructions
- Heat oven to 400 degrees.
- In a large mixing bowl, combine flour, sugar, baking powder, baking soda and salt.Cut in butter until mixture has large pea-sized crumbles. Or, if you're butter is frozen, grate it on the large-hole side of a cheese grater. Then, simply stir the butter into the flour.
- In a small bowl, stir together yogurt and egg. Add to dry ingredients along with the cheese and sausage (and green onions if you're adding onions).
- Work mixture together.
- Turn out onto a floured work surface. Knead dough just enough that it sticks together.
- Form into a 10 inch circle.
- Using a floured knife, cut dough into wedges.
- Transfer to a parchment or silicone mat lined cookie sheet or cast iron skillet.
- Bake 20-23 minutes until lightly browned.
Fruit & Yogurt Parfait
Ingredients
- 10 ounces vanilla greek yogurt
- 1 cup granola
- 1 cup fruit of your choice
- 1 tablespoon honey
- 1/2 tsp chia seeds for garnish
Instructions
- Take out two cups for the parfaits. Using a spoon, scoop two ounces of yogurt (about two tablespoons) into each cup.
- Next take half the granola and divide it evenly into each cup using your hands or a clean spoon, making an even layer on top of the granola.
- Take half the fruit and do the same thing, dividing the two equally between the cups in an even layer on top of the granola.
- Repeat the layers of yogurt, granola, and fruit again. Split the remaining amount of yogurt (about two ounces) between the cups, placing a dollop on top of the fruit.
- Drizzle 1/2 a tablespoon of honey on top of each parfait, then sprinkle a 1/4 teaspoon of chia seeds on each for garnish.
Brunch
Coconut Cream Pie French Toast
Ingredients
- 1 15-ounce can full fat coconut milk (or sub light)
- 1 cup milk
- 1/4 cup agave nectar, maple syrup or honey
- 3 Tbsp sugar (plus some)
- 7 large eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 4 slices super thick crusty bread
- 2 Tbsp butter or coconut oil
- Optional Toppings: Coconut whipped cream, toasted coconut flakes*, maple syrup
Instructions
- In a large bowl, vigorously whisk together the coconut milk, milk, vanilla extract, sugar, agave nectar, salt and eggs.
- Arrange your bread in a shallow, rectangular dish and pour your wet mixture over the bread. Let set for 5-10 minutes, then turn the bread over to soak the other side. Cover and refrigerate overnight, or for at least 4-6 hours. (You will have leftover batter after cooking the french toast, which you can reserve for later use if desired.)
- The next day, preheat the oven to 450 degrees F.
- Heat one large or two medium oven-safe pans over medium-high heat and add the butter or coconut oil. In the meantime, sprinkle some raw sugar on top of the bread slices. Working quickly, place the bread in the pan sugar side down and cook for about 5 minutes or until golden brown. Sugar the top side.
- Flip the bread over and transfer the pan(s) to the oven until cooked through - about 12-15 minutes. It should have nice, dark golden brown color and be puffed up.
- Carefully remove from oven and plate - 1 slice per person is plenty. Serve with coconut whipped cream, toasted coconut flake and maple syrup.