zucchini & bacon breakfast casserole

Last night, I made this super quick, easy, yummy, and healthy breakfast casserole. I baked it then divided into individual tupperware to be able to easily heat up for breakfasts the next couple of mornings. If you want it baked fresh in the morning, I'm sure it would be fine to make the night before and refrigerate it to save time. Either way, it's delicious. Plus you can pretty much add anything you have around the house, and you won't mess up the recipe.

Bon Appetite!

Ingredients: 

• 2 cups cooked meat (I just used 6 slices of organic nitrate free bacon)
• 1 zucchini, shredded
• 1 onion, diced
• garlic to taste
• 8 eggs
• 2 tablespoons basil

I added a serrano chili to give it a little kick

Process:

1. Preheat your oven to 350 degrees
2. Saute your onions and garlic (and serrano chili if you add it) until your onions start to caramelize
3. In your mixing bowl, combine eggs, cooked meat, shredded zucchini, and basil
4. Once mixed, add your sauteed onions and garlic and mix well
5. Grease your 9x13" baking dish
6. Pour mixture into your baking dish and place in preheated oven for 30 min or until cooked through
7. Top with salsa or more bacon, or serve as is! 

Recipe from Civilized Caveman Cooking

paleo meatloaf + pom salad

Tonight I made Civilized Caveman's paleo meatloaf with a few additions of my own. It was delicious, and we have tons of leftovers for lunch tomorrow--and probably dinner as well!

My salad was simple: organic greens from the farmer's market, unsweetened organic dried cranberries, and  fresh pomegranate seeds. I normally add raw walnuts or pecans, but was out of them. For the dressing, I just drizzled a little organic olive oil and pomegranate balsamic vinegar.

bon appetit!

Servings: 8
Prep Time: 15 Minutes
Cook Time: 50 Minutes

Ingredients:

• 2 Cups Almond Flour (I actually only used 1 cup and am glad I did)
• 1 Lb Grass Fed Ground Beef (next time I'll be using bison)
• 1/3 Cup Coconut Milk
• 2 Cloves of garlic, minced
• 2 Carrots, minced
• 1/2 Onion, minced
• 1 Zucchini, minced
• 1 Egg
• 3-4 Tbsp Italian Seasoning
• Salt and Pepper to taste

*I minced and added: 2 large shallots, 1 serrano chili, and a small pack of mushrooms

Process:

1. Preheat your oven to 350 Degrees F
2. Combine your almond flour and coconut milk in a bowl and mix well
3. Heat a saute pan on medium heat and saute your onions, carrots, and zucchini stirring often until cooked.
4. With about a minute left of sauteing add in your garlic
5. Take your sauteed vegetables and combine them in the bowl with the almond flour and coconut milk
6. Add in your grass fed ground beef, egg, italian seasoning, and salt and pepper and using your hands mix well
7. Place your loaf in a greased loaf pan
8. Bake in the oven for 50 minutes
9. Enjoy

***You can serve this with some Beasty BBQ Sauce as a layer instead of ketchup or have for breakfast topped with some fried eggs***

my view

Born & raised in Los Angeles, I was never far from the ocean. My grandfather took us to the beach almost every weekend during the summer months. Once I got my drivers license, I regularly made trips to the beach--even if it was just to get a coffee and walk on the sand at night. When I started surfing, I'd meet my girlfriends every weekend and couldn't wait to jump in the cold water. 

But it was never close enough. 

Now I'm almost 30 and this California girl has finally gotten her wish--not only do I live near the ocean, but I can see it every time I look outside my windows or lounge on my water-front deck. 

This blog is dedicated to those who LOVE the ocean, surfing, health, nutrition, & fitness.