Breakfast

06/08-06/14

Shopping list

Meat/Seafood

4 slices cooked bacon

15oz chorizo

Produce

2 russet potatoes

2 shallots

2 cloves garlic

2 avocados

Cilantro

Dairy

2 tbsp butter

3 tbsp heavy cream

14 eggs

1/2 cup cheddar

1/2 cup heavy cream

1/2 queso fresco

Sour cream

Seasonings/Spices/Condiments

Salt & Pepper

1/2 tbsp cinnamon

1 tbsp cumin

1/4 tsp liquid smoke

Salsa verde or pico de gallo

Baking

2/3 cup honey or maple syrup

2 tbsp coconut oil

3 tbsp olive oil

1 tbsp brown sugar

Canned Goods/ Soups

1 tbsp peanut butter

15oz tomato sauce

12oz roasted piquillo or red peppers

4.5oz green chilis

1 cup chicken stock

15oz black beans

Dry Goods

1 1/2 rolled oats

1 cup raisins

1 cup roasted almonds

2 medjool dates

2 tbsp dried berries

1/4 cup sesame seed

10 flour tortillas

*If you plan to make these recipes more than once a week you will need to increase the above amounts.

Chewy No Bake Granola Bars

thebigmansworld.com/chewy-no-bake-granola-bars/

Ingredients

1 1/2 cups rolled oats
1 cup of raisins
1 cup roasted almonds chopped roughly
2 medjool dates chopped roughly
2 T dried berries of choice
1/4 cup sesame seeds
Dash of sea salt
1/2 T cinnamon
2/3 cup honey or maple syrup
2 tablespoons coconut oil melted (can substitute for any light flavoured oil)
1 tablespoon peanut butter

Instructions

In a large mixing bowl, mix up the rolled oats, raisins, almonds, dates and dried berries. Add in the sesame seeds, sea salt and cinnamon. Set aside.
In a microwave proof bowl, mix the honey/syrup and coconut oil until well combined. Drop the coconut oil in it and break apart as much as possible.
Heat in the microwave until melted (time depending on your microwave- for me it was 1.5 minutes)
Remove from microwave and pour the liquid over the dry mixture and ensure it is very well combined
Grease a cake tin/baking tray or line with parchment paper. Press the mixture into it and refrigerate immediately. Allow granola bars to set before cutting bars into 6 pieces

Twice Baked Breakfast Potatoes

www.spoonforkbacon.com/twice-baked-breakfast-potatoes/

INGREDIENTS

2 medium russet potatoes, scrubbed and pricked with a fork all over
2 tablespoons unsalted butter
3 tablespoons heavy cream
4 slices cooked bacon
4 large eggs
½ cup shredded cheddar
thinly sliced chives
salt and pepper to taste

INSTRUCTIONS

Preheat oven to 400˚F.
Place potatoes directly on oven rack in the center of the oven and bake for 40 to 45 minutes or until potatoes are tender through the center.
Remove and allow potatoes to cool for about 15 minutes.
Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl.
Add butter and cream to the potato and mash together until smooth. Season with salt and pepper and stir together.
Spread some of the potato mixture into the bottom of each hollowed potato skin and sprinkle with 1 tablespoon cheese (you may have some remaining mashed potato left to nibble on).
Add 1 rasher bacon to each half and top with a raw egg.
Place potatoes onto a baking sheet and return to the oven.
Lower oven temperature to 375˚F and bake potatoes until egg whites just set and yolks are still runny.
Top each potato with a sprinkle of the remaining cheese, season with salt and pepper and finish with sliced chives.

Brunch

Huevos Rancheros

www.aspicyperspective.com/best-huevos-rancheros-recipe/

Ingredients

1 tablespoon olive oil
2 shallots, peeled and chopped
2 cloves garlic, minced
15 ounces tomato sauce (1 can)
12 ounces roasted piquillo peppers or roasted red peppers (1 jar)
4.5 ounces chopped green chilis (1 can)
1 cup chicken stock
1 tablespoon ground cumin
1 tablespoon brown sugar
1/4 teaspoon liquid smoke
1/2 cup heavy cream
2 tablespoons vegetable oil
10 Flour Tortillas
15 ounce Mexican chorizo
15 ounces black beans
2 ripe avocados sliced
1/2 cup crumbled queso fresco
10 large eggs
Possible Add-Ons: cilantro, salsa verde, pico de gallo, sour cream

Instructions

Ranchero Sauce

Place a saute pan over medium heat and add the oil and shallots. Sauté the shallots for 2 minutes. Then add the garlic and sauté another 1-2 minutes.
Drain the piquillo peppers. Add all remaining ingredients to the saute pan, except for the heavy cream. Simmer the ranchero sauce for 10 minutes. Remove from heat.
Using an immersion blender, puree the ranchero sauce until smooth. Then stir in the heavy cream. Salt to taste.

Warm the ranchero sauce on the stovetop. Pour the beans in a small sauce pot. Warm over medium heat until simmering, then turn off the heat.
Place the chorizo in a large nonstick skillet and set over medium-high heat. Break the chorizo apart with a wooden spoon, and brown for 5-10 minutes, until the chorizo starts to turn crispy. Pour the chorizo onto a plate.
Wipe the skillet out with a paper towel, then add 2 tablespoons oil and set back over medium-high heat. One at a time, add the tortillas. Let them puff up for 3-5 seconds, flip and repeat. Then remove the tortillas, and set on paper towels to drain. Repeat until all the tortillas are puffy and golden.
Using the same skillet, cook the eggs to order. Traditional Huevos Rancheros are made with sunny side up eggs, but I personally like scrambled eggs in this dish.
To Serve: Place two tortillas each, on five plates. Top with warm black beans, eggs cooked to order, chorizo, ample ranchero sauce, sliced avocado, and queso fresco.