We’re bringing a little culture to your eggs with these Probiotic Deviled Eggs Two Ways: Sauerkraut and Kimchi. Loaded with fermented goodness and so much flavor, these epic bites take a classic to a whole new place!
After living in Southern California for over 5 years now, I think I have a pretty firm grasp on how things work out here. I also am fairly certain than when the Easter bunny arrives here this week, he expects a certain level of culture when lands here in our beach cities. I intend to give him just that.
Probiotic Deviled Eggs!!! Eggs with Culture! Get it? Oh man – I am punny, huh? ha
Cast Iron Charred Lemon Garlic Asparagus, a simple, 10 minutes side dish, celebrating the best that Spring has to offer and one of my favorite cooking tools, my cast iron skillet!
If you couldn’t tell by now, I am more than a little bit obsessed with my cast iron skillet. That baby is ALWAYS on the stove, often with a nice layer of bacon fat, but always seasoned and ready to go.
Besides being super convenient, easy to clean and just a solid, dependable kitchen tool cast iron is also a healthier option. Choosing cast-iron pans is a great source of iron in your diet. Iron deficiency is a fairly common place issue worldwide, especially among women, some research shows 10% of American women are iron-deficient.
A study published in the July 1986 issue of the Journal of the American Dietetic Association showed that cooking in cast iron skillets added significant amounts of iron to 20 foods tested. For example, the researchers reported that the iron content of three ounces of applesauce increased from 0.35 mg to 7.3 mg and scrambled eggs increased from 1.49 mg to 4.76 mg of iron.1https://www.drweil.com/health-wellness/balanced-living/healthy-home/cooking-with-cast-iron/
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1. ↑ https://www.drweil.com/health-wellness/balanced-living/healthy-home/cooking-with-cast-iron/
Subtly spiced dairy-free coconut milk panna cotta topped with chunks of grain-free spiced carrot cake and a little whipped coconut cream, makes for the perfect Spring-inspired treat without the sugar, grains or nuts.
I kinda love that carrot cake has become synonymous with Easter, simply because of the Easter Bunny. Rabbits eat carrots, Easter invites a sweet bunny that leaves baskets and eggs and chocolate for us. Hmmm. It’s a stretch, but I’ll take it – cuz carrot cake rules.
While I have been experimenting with the ketgenic diet since the start of this year and have slowly transitioned toward a fat fueled lifestyle over the last year and a half, my interest and taste for sweets has admittedly all but disappeared. Beyond a solid, super duper dark chocolate, I honestly can’t really be bothered. Not so great as a food blogger, but I make it work.
With Easter this Sunday and Spring in full effect, brunch season is fully upon us. These Sheet Pan Baked Eggs have become a staple around here, especially when we are serving brunch to a crowd. What I love about is how simple it is to make and just how versatile a dish it can be – which is great for optimizing for the season and the crowd and it’s the ultimate in customization and creativity for those of you that love playing in the kitchen.
Much like many of the other recipes I share around here, I am offering you the formula and base for the perfect baked eggs and how you customize these – that’s up to you. For the baked eggs pictured here, I went with caramelized onions at the bottom and mixed into the eggs, which were whisked with unsweetened unflavored homemade coconut/almond milk, we added cooked pasture-raised bacon, roughly chopped baby spinach, shredded goat milk cheddar cheese, chives and micro-greens for serving.
We are officially through the winter, onto the other side and into the spring. I absolutely adore this time of year. It’s so refreshing and inspiring. Spring brings so much fresh newness and light. Despite being nearly 4 months from the start of the new year, to me, the springtime truly feels like birth of the new year. We welcome the light back into our lives and there is a very palpable energy floating amongst us. I feel rejuvenated and ready to take on the world.
From a food standpoint, there is so much beautiful produce popping up, once again. So much is in bloom and there is much greenery. I feel so inspired to create in the kitchen this time of year. While I won’t be hosting a big Easter brunch this year, I am very much in the mood to think about beautiful spring-inspired brunch foods right now. More than the typical omelet or scrambled eggs, these baked eggs incorporate the best of the season and they can become a meal in and of themselves. They can be made in single servings, so you can prep everything and just place the ramekins or crocks into the oven. What comes out are these beautiful little baked eggs with an elegant vernal twist. The perfect dish for guests. Asparagus and green peas are stars of this show, making their first appearance of the season, in the first of many delicious dishes.
I am so excited to be sharing this tasty recipe today over on ToriAvey.com as part of her Passover Potluck. If you don’t know Tori, you also may know her as The Shiksa In the Kitchen, the loveliest of converts with a husband who grew up in Israel. Tori has has used her love and passion of cooking and history to explore not just Jewish traditions and cuisines but many others beyond that. She may not know it, but for this particular project I have a new nickname for her, I’ve been calling her my Kosher Guru. She has schooled me on the ways of eating Kosher specifically for Passover. I am beyond fascinated and I have absolutely enjoyed and relished in the challenge.
After moving out here to California, from New York last year, the list of things that we love about living out here just continues to grow and grow. There really isn’t much to complain about when you live less than a mile from the ocean, the sun shines every day and you are living the life you always dreamed of. That said, the one major draw back to being here in California, is being away from family. After living 15 miles or less, away from my family my entire life, being roughly 2,500 miles away from them this past year has been the only thing I don’t love about being in California.
This is something that bothers me most of the time, but for obvious reasons with the holidays it is the hardest. Even the smaller holidays, like memorial day or labor day. Because I know if we were living at home in New York, no matter what we had going on, we would all take a break from our busy lives to get together at my parents house for an entire day, brunch in the morning, cocktails and snacks in the afternoon, playing with the kids and of course, a huge dinner. Since living in California, Mark and I haven’t gone home for any of the holidays and we have done out best to make the most out of them together. Both Thanksgiving, Christmas and New Years were full days, planned with friends and majorly delicious meals and we made brand new traditions and memories. Walking barefoot on the beach on Christmas day, definitely didn’t suck. That said, both last year and now likely this year too, we didn’t plan a thing for Easter. It kinda crept up on us.
Easter isn’t a big holiday for my family, by any means, but we would always get together with the family, the kids would have some sort of easter egg hunt, we would often times have brunch with the extended family and then we would have a traditional dinner or ham or something similar back at my parents house.
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Are you hosting an Easter brunch this Sunday? Or maybe you are headed as a guest to someones house and you want to make sure you have something you can eat there? Or maybe you yourself can eat gluten, but you are SOO sweet, you are stopping by to get a recipe that is friendly for a gluten-free guest, in which case you get bonus points!
At any rate, here are some of my favorite gluten-free Tasty Yummies recipes, that would be perfect for any Sunday brunch, whether you are gluten-free or not!
This site is full of lots of other recipes that would work, so if you don’t see what you are looking for below, head to the search box off to the right or check the recipes page.