Whole 30 apple, sweet potato breakfast bake

My favorite breakfast.

Ingredients

• 1/4 cup ghee
• 1 large sweet potato, chopped
• 2 medium apples, cored and chopped
• 2 teaspoons cinnamon, divided
• 2/3 cup dates, chopped
• 1/3 cup walnuts
• Salt pinch, just for the sweet potatoes when sautéing
• 6 – 8 eggs 
• 1/2 to 1 cup full-fat coconut milk (I like using the liquid at the bottom of a can and save the white stuff for another purpose)
• Maple syrup for serving if you’re not on the whole 30

Instructions

1. Preheat oven to 325º.
2. Heat ghee in a large cast-iron skillet over medium heat, then add sweet potatoes. Cook, stirring often until beginning to soften, about 5-10 minutes.
3. Add in apples, 1.5 teaspoons cinnamon, and dates, and cook until apples are softened, about 8-10 minutes. Both apples and sweet potatoes should be easily pierced with a fork. If necessary, add in a little water to prevent sticking and burning.
4. Add walnuts. Stir to combine well and sauté the mixture a minute or two with more ghee to prevent sticking.
5. In a medium bowl, whisk eggs and coconut milk with 1 teaspoon of cinnamon until smooth and well combined.
6. Remove apple-sweet potato mixture from heat and pour egg mixture over.
7. Bake for 40-50 minutes or until set.

Adapted from https://40aprons.com/whole30-sweet-potato-apple-breakfast-bake/

Fall kale salad

This is super high maintenance so if you have a normal amount of time just put some nuts in a pan to toast and do the rest. The dressing is BOMB.

INGREDIENTS:

smoky honey pepita clusters

• 1/2 cup pepitas
• 1/2 tablespoons coconut oil
• 2 to 3 tablespoons honey
• 1/4 teaspoon smoked paprika
• pinch of salt

sweet and spicy toasted pecans

• 1/2 cup pecans
• 1 1/2 tablespoons honey
• 1/2 teaspoon red pepper flakes
• 1/8 teaspoon ground nutmeg

cinnamon shallot vinaigrette

• 2 tablespoons red wine vinegar
• 1 1/2 tablespoons honey
• 1 teaspoon dijon mustard
• 1 shallot, diced
• 1 garlic clove, minced
• 1/4 to 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup olive oil

salad

• 4 to 6 cups chopped tuscan kale
• 2 honeycrisp apples thinly sliced
• 3 ounces freshly grated sharp white cheddar cheese

DIRECTIONS:

smoky honey pepita clusters

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Microwave the coconut oil and honey together until melted, about 30 seconds. Stir the pepitas in a large bowl with the honey mixture, salt and smoked paprika. Place them on the baking sheet and smooth them out with a spatula – you still want them clustered so you can break them apart after baking!

Bake for 10 to 15 minutes, or until golden. Remove from the oven and toss slightly. Let cool completely before breaking apart.

sweet and spicy toasted pecans

Heat the pecans in a nonstick skillet over low heat, stirring often, until fragrant and toasty. Stir in the honey, red pepper flakes and nutmeg. Let the honey bubble and stir for a few minutes, then transfer the pecans to parchment paper and let them cool completely.

cinnamon shallot vinaigrette

Whisk together the vinegar, honey, mustard, shallot, garlic, cinnamon, salt and pepper. Whisk in the olive oil until emulsified. This keeps great in the fridge for a few days!

salad

Massage the kale with a tablespoon or so of the dressing and let it sit for 5 to 10 minutes. I like to season the kale at this point with salt and pepper too. Slice the apples and combine the apples, cheese, pecans and pepita clusters with the kale and toss well. Serve with the vinaigrette!

From https://www.howsweeteats.com/2017/09/fall-kale-salad-harvest-honeycrisp-apple/