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Keto Loco Moco Breakfast Bowl {Paleo, Whole30, AIP-option}

This Keto Loco Moco Breakfast Bowl is a lightly updated version of a classic Hawaiian comfort food. We swap the traditional white rice with cauliflower rice and with flavorful Umami grass-fed beef patty from TRIBALÍ Foods and epic mushroom gravy make this a savory dream come true.

If you haven’t been able to tell by recent recipes here on Tasty Yummies over the last 8 or so months, I was incredibly touched by my two trips to Hawaii in the last year. The food clearly made a major impression on me, among many other things. Beyond the flavors, of course, I love the varying cultures that inspire the cuisine, as well as the locally accessible foods that influence the food.

One dish that continuously peaked my interest (AKA haunted me) on both of my visits to the islands was the Loco Moco bowl. Loco Moco is classic Hawaiian comfort food. Traditionally made with white rice, a burger patty, an over-easy or fried egg, and a generous serving of beef gravy, often with mushrooms, it’s basically a Beth dish, if there ever were one. Savory, unfussy, non-pretentious, comfort food with an undertone of umami. GAH! Dream status. The bad thing, I could never ever ever enjoy one while I was on the Islands, the gravy ALWAYS contained gluten, every single restaurant, I would ask.

So, I creepily creeped on anyone that ordered it near me, took mental notes, maybe drooled a little and couldn’t wait until I could recreate one at home in a way that I could enjoy.

As usual, besides the given of recreating a recipe without gluten, I wanted to created something that was totally grain-free and as always, prioritized quality ingredients, most importantly the beef! You all know how important the quality of my animal proteins are to me. You can read more here about the differences between grass-fed and grain-fed beef and why I choose to make this a focus of my nutrition.

I know prioritizing quality of food can often feel overwhelming, but we cannot afford not to make as many attempts as we can for better quality, our health depends on it. I am also intensely passionate about supporting the companies prioritizing not only better quality but also transparency in their supply chain. TRIBALÍ Foods was created by Holistic Nutritionist, mom and former vegetarian, Angela Bicos Mavridis, who merged her passion for wholesome, nutrient-dense foods with globally-inspired flavors for a delicious, healthy meal option. After meeting with Angela in person and bonding instantly over our Greek heritage, our connection ran even deeper as we shared our health and healing paths and our commitment to high-quality, sustainable foods that actually taste good!! I fell in love instantly with TRIBALÍ and Angela.

TRIBALÍ Foods‘ patties feature 100% organic grass fed and finished, pasture-raised beef and 100% organic free-range, air chilled chicken, all meat is humanely raised on family farms without any added antibiotics or added hormones, and blended with locally sourced herbs and vegetables like shiitake mushrooms, poblanos and fire-roasted garlic. You can buy TRIBALÍ Foods online (use coupon code YUMMY to save 20%), or find them in the freezer section of select Super Targets from coast-to-coast, in Southern California at natural retailers like Bristol Farms, Lassen’s, Lazy Acres, Erewhon and Gelson’s and now all of the Natural Grocers locations across America. I get mine locally at our Whole Foods and you can check out the store locator to find a retailer near you.

The Umami Grass-fed Beef Patties were the perfect choice for these bowls, having fire-roasted garlic, onions, and woodsy Shiitake mushrooms — with a tangy hint of nori seaweed, a dash of Red Boat fish sauce, and umami spices. I love that they are paleo, keto and Whole30 friendly, but they are also AIP compliant. WOAH!

With the umami rich beef gravy the punch of flavor if this comforting Keto Loco Moco Breakfast Bowl is unreal. I cannot wait for you to experience this, too! Breakfast just got a whole lot better and better for you, too! Read the rest of this entry »
Savory Veggie Breakfast Bowls with Herb Olive Oil Drizzle {Paleo-friendly}

So here we are, another recipe on Tasty Yummies where I leave a lot of the decision-making to you guys. I have to say these end of being my favorite recipes, in a lot of ways. It’s not due to a laziness on my part, more, it’s that this has always been my approach to cooking in my own kitchen and to teaching others in their own unique culinary journeys. I always want to give you the tools to make the right decisions for you, your unique desires and/or your dietary needs. My hope is that I can always help to empower you to feel confident in the kitchen, to try new things, to get adventurous and make decisions on the fly and who knows, maybe even jump outside of your comfort zone at times.

Our nutritional needs can vary just as wildly as our fingerprints. This is why I don’t believe in a one-size-fits-all approach to nutrition and eating, it simply can’t work. I don’t believe in slapping a label on my diet, following an arbitrary set of rules and ignoring my body’s intuitive response to food. That said, the fundamentals and foundations that we know to be true, can absolutely be applied across the board, with many little variations along the way. I think this is what I love about food so much, it can be tweaked, the details shifted to suit your needs, cravings, desires and even location – the sky truly is the limit.

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Raspberry Vinaigrette

Happy Friday, friends! I am still away on a little anniversary getaway with my husband. We’re in Palm Springs soaking up all of the desert goodness, celebrating 9 years of marriage and 13 years since our first blind date. We try for a vacation every year for our anniversary, it’s so important for us to stop the clock, step out from our busy lives and just celebrate each other for a few days. Especially since we both work from home, going away is a really nice opportunity to just be with each other, without the distractions of our work and life. We get to relax, talk, reminisce and most excitingly, nap in the middle of the day, just because we can.

I think one of the (many) things I love most about our love, is that Mark still has the ability to surprise me, even after all of these years. He’s always keeping me guessing and on my toes and he is always willing to try something I made, just to support me.

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Grain-free Savory Breakfast Muffins

Whenever I ask, over on the Tasty Yummies Facebook page, what types of recipes you guys want more of, inevitably, easy, healthy breakfasts are almost always requested. I’m with you guys, when life gets hectic and we are on the go, often times breakfast is the first meal to get the boot. If there is time for a morning bite, maybe you just grab a coffee and a muffin or a breakfast bar on the way out the door, eat it in your car, while you drive and hope for the best. Sadly, this is a sad tone to kick start any day on. Not only is your digestion confused by the state in which it’s being forced to eat, but starting off your day loaded with sugar, even of the natural variety, gets the blood sugar control game out of whack before it ever had a chance. You can be sure with a sweet breakfast and a coffee, that mid-day crash is sure to follow.

For me, starting the day with a breakfast filled with protein and healthy-fats, not only means that my body is armed with a more long burning fuel source, but I also find that I stay full much longer. I also really love eating veggies at breakfast, it feels like I got one up on the rest of the world, who doesn’t even consider this move until lunch time.

These Grain-free Savory Breakfast Muffins are a wonderful option for those busy mornings. Make them ahead and keep them in the fridge, grab and eat chilled or slice in half, pop it into the toaster oven to take the chill off and bring a little crisp to the outside. Maybe add a small pat of butter and a little hot sauce, when serving.

What I really love about this recipe, like so many others you will find here on Tasty Yummies, it is super customizable. The veggies can be whatever you have on hand and specific to the season. If you wish to add bacon, sausage or another meat, that would be delicious, if you like cheese, add your favorite.

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Savory Sprouted Grain Breakfast Porridge with Soft Cooked Egg {Gluten-free}

I have said it before a million times, but I seriously can’t really get into the super sweet breakfast scene. Once in a great while I love a good, subtly sweet homemade waffle covered in some maple syrup, but mostly I crave fat and savory, first thing in the morning. I don’t know about you, but this is the kind of note I want to start my day on and the fuel I want running through my body, especially on the busy days.

As I tend to avoid grains most of the time, this means lots of eggs, veggies and in the warmer months, green smoothies. I also like the occasional piece of gluten-free sourdough, topped with an egg or avocado. In the winter months I find myself craving a bit more substantial and comforting foods. I could get down with a good savory oatmeal, but my tummy doesn’t tend to love that grain. I can tolerate the certified gluten-free oats, for sure, but it just doesn’t always sit well. Not worth the bloat – that should really be my life motto.

These days when I do consume grains (gluten-free, obvi), I prefer for them to either be fermented by way of sourdough or to be sprouted. We spoke about the reasons why to sprout, in my sprouting tutorial, but as a recap:

Germination (sprouting) produces vitamin C and it also changes the grains and seeds in many beneficial ways. It increases it’s vitamin B content, carotene increases significantly, but most importantly sprouting neutralizes phytic acid, a substance present in the bran of all grains. Phytic acid inhibits our ability to properly absorb calcium, magnesium, iron, copper and zinc. These inhibitors can also neutralize our own already existing precious enzymes within our digestive tract. The complex sugars responsible for intestinal gas are also broken down during sprouting and the sprouting also inactivates aflatoxins, potent carcinogens found in grains. Finally, many previous enzymes that actually benefit the digestion process are produced during the sprouting process. Read the rest of this entry »
Roasted Grape and Rosemary Savory Goat Cheese Mini Tarts {Grain-Free}

For me, I really don’t think there can ever be too much of the good things in life. Whether that be the grapes growing on the vines in our yard or the incredible lady friends I have met through blogging. I just can’t get enough of either these days.

When my girls Gina of So Let’s Hangout and Emily of The Pig and Quill invited me to be a part of #soletspigout, their virtual summer potluck – I just couldn’t say no! I mean what I would really love is to hang out with all of these fantastic bloggers in person, in the real life – stuffing our faces with food and chatting it up about blogging and all the weird things we do. But, I suppose this is the next best thing – virtual food with virtual friends. All of the fun, none of the calories?

In honor of #soletshangout, all week long these two adorably charming, witty gals have been serving up some tantalizing dishes for their weeklong fest! They’ve shared Sticky BBQ Korean Chicken Wings, Fizzy Herbed Pineapple Limeade, Grilled Thai Beef Salad With Sesame Lime Vinaigrette, Sinless Superfood Devil’s Food Donuts and Grain-Free Stone Fruit Cobbler with Lime Coconut Cream. Phew – are you drooling, yet?

Oh and to see all the fun surround this potluck, be sure to check out the hashtag #soletspigout on Instagram.

When it came time to decide what I would be bringing to this virtual get-together today, with 20+ other food-obsessed bloggers, I knew immediately I would have to bring something that included grapes! If you haven’t heard me mention already here on the blog or on my social media, I am literally overwhelmed by the amount of fresh grapes we are getting from the grape vines we have here at our house.

I have been picking them by the 5 and 10 pound bags. No joke. I’ve been forced to get super creative with all of these grapes, which I have actually been loving and I hope you have been, too! (Did you see this Red Grape and Goat Cheese Salad with Walnuts or the Bacon Roasted Grape Salad?) That said, I have also taken to literally giving them away by the several-pound bags, to anyone that will take them. So, please be warned, if you come within even 1 mile of our home or if you invite me to your place, I will send you away with grapes. Lots of them.

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Winter Citrus Salad – Gluten-free w/ Vegan Option

I have to admit, I was never really one of those people that freaked out about citrus, I have never cared much about orange juice or sitting down to eat an entire grapefruit. That was until we moved out here to Southern California. The citrus here is just amazing. The oranges, especially, are just incredible, unlike any I have ever tasted before. The fact that we have an orange tree here in our yard is just icing on the cake. Plus we’ve been getting adorable Satsuma tangerines in our CSA box each week. Read the rest of this entry »
Banana Pecan Waffles – Gluten-free, Vegan + Refined Sugar-free
I am so so so excited about this recipe! I have been playing around with this recipe or some version of it for months. I made it once on a whim, first time I had ever tried and I didn’t measure too accurately and they came out perfectly. I have tried several times since to recreate it, each time without success. It has been a while since I tried, since I tend to get really frustrated when it’s just not working and I know it should. However, yesterday morning was my day! I went back to yoga first thing in the morning for an 8:30am vinyasa class, after a week off due to a slight injury and I couldn’t wait to get home to make these for breakfast. Fully expecting another crumbled, annoying mess, I didn’t really make a big deal about making these. But, alas, the stars aligned, I got my measurements on point and it all just worked! I love that.

Admittedly, one waffle, the first one, was sacrificed for the greater good of this recipe. I tried to open the waffle iron and take it out after just 3 minutes (which seems to usually be the sweet spot with my waffle iron) and it just wasn’t happening. The waffle stuck to either side of the iron and split into two halves when I opened it. That was when I realized I need to give it another minute or two. The remnants of that sacrificed waffle were still edible, so just know on your first time making these, you may lose the first one while learning that perfect time for your iron and this recipe.

I always have different gluten-free all-purpose flour blends on hand, whether pre-mixed or custom made with my own blends of flours and starches. This time I used Bob’s Red Mill since that is what I had on hand. It worked out perfectly. I cannot wait to try this again with one of my multi-grain blends, maybe something with teff, sorghum and/or buckwheat flours. I also can’t wait to try this with applesauce instead of banana for an apple cinnamon waffle.

These waffles are wonderfully fluffy with the perfect amount of golden browned crispiness to the outside. From what I have read about most waffle irons, that nice golden brown outside is achieved by using cooking oil instead of cooking spray to grease your iron. I used grapessed oil and I greased it right before I started and again in the middle of making these, after I made the first two. I decided to use some of the Pure Liquid Clear Stevia I received from NuNaturals, to lightly sweeten them. There is some natural sweetness that will come from the bananas, so if you want to skip a sweetener or use a little maple syrup or honey instead of stevia, that will work, too.

When serving, you can certainly drown these in your favorite local maple syrup and a pat of your favorite butter-alternative, or maybe some non-dairy whipped topping, (like whipped coconut milk). Or, you can just eat them as is, warm, topped with fresh bananas and chopped pecans. Feel free to use whatever your favorite nut is, or maybe try adding in some mini chocolate chips instead, or in addition to. This waffle would also be delicious sectioned into the little wedges and served warm, 1 or 2 of the wedges per person, topped with your favorite ice cream!

[print_this]Banana Pecan Waffles – Gluten-free, Vegan + Refined Sugar-free
makes 4 large Belgium style waffles – may make more depending on the size of your waffle iron
- 1 large or 2 small organic banana(s), mashed – you are looking to get approximately 1 cup
- 1 3/4 cups unsweetened vanilla almond milk (or other non-dairy milk) – make sure it is room temperature, not cold
- 1/2 cup coconut oil, melted
- 10-15 drops liquid stevia (or you could use approx. 1 tablespoon of maple syrup or another liquid sweetener of your choice)
- 1 teaspoon vanilla extract
- 2 cups gluten-free all-purpose flour (I use Bob’s Red Mill)
- 1 1/2 tablespoons baking powder
- 1/4 teaspoon sea salt
- 1/2 teaspoon ground nutmeg
- 1/2 cup roughly chopped unsalted pecans (or any other nut of your choice. mini chocolate chips would be really good, too)
Topping:
- 1 banana sliced
- 1/4 cup of roughly chopped pecans
- butter, ghee or coconut butter
- maple syrup
- or anything else you might like.
Preheat your waffle iron. Make sure it is properly greased with cooking oil or non-stick spray. I drizzled a bit of grape seed oil on mine and made sure to spread it around. Cooking oil will give your waffles a nice golden outside that you won’t get with cooking spray.

In a large mixing bowl, whisk together the mashed banana, almond milk and melted coconut oil. Be sure your almond milk isn’t too cold or it will solidify the melted coconut oil. Add in your stevia and vanilla extract and give it a good stir.

Then add in the flour, baking powder, sea salt and nutmeg. Mix very well to combine, then fold in the chopped pecans or other goodies. Allow the batter to sit for 3-5 minutes.

Add 3/4 – 1 cup of batter to your hot waffle iron. Cook for 3-5 minutes, depending on your machine’s instructions. Mine took just over 4 minutes. Any less for me and the waffle would stick to either side of the iron and come apart in two when I opened it to check on it.

You can make as many waffles as you’d like and just store the remaining batter in an airtight container for up to 2 days in the refrigerator. You can also store any uneaten but already made waffles in an airtight freezer bag, either in the refrigerator or in the freezer and you can just heat one up in the microwave and/or toaster oven when you are ready to eat it.

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Gluten-Free Pea and Goat Cheese Tart with Fresh Herbs

I actually made this recipe more than 2 weeks ago but life has been so very hectic and I am super behind on posting recipes. We were in NYC last weekend for the Renegade Craft Fair so I made this the weekend before we left, since I knew life would be crazy and it would make for some very lovely leftovers. For some reason I have been dreaming of making a gluten-free spring tart for some time now. I literally could see how I wanted it to look and taste all the flavors I had envisioned. I really wanted it to incorporate all things spring. I recalled a tart shell recipe in Gluten Free Girl and The Chef’s newest book, so I decided for my first attempt at a tart I couldn’t go wrong with one of Shauna’s recipes, they are always so wonderfully created, with each measurement precise and every ingredient well thought-out. It’s so impressive. I once again weighed my flours instead of measuring, which has always yielded such perfect results for me. One of the things I love the most about this tart recipe is how few ingredients there are, it is so simple.

The flavors from the fresh herbs in the tart were incredible,so refreshing and light, so spring. The fresh peas burst with flavor in each bite and the crust was absolutely to die for. NOT KIDDING. It was flaky, light, crusty and browned, if I hadn’t made it myself I would have sworn some one was fooling me and I was eating a gluten-laced crust. Besides being delicious this tart was quite easy to put together and was great for leftovers. We had it for both dinners and breakfasts. This would actually be quite perfect for a brunch where you really want to impress people, but don’t wish to spend all morning in the kitchen. You could actually prepare the tart dough the night before and pull it out of the refrigerator that morning. Simple!

Now that I experimented with and LOVE this tart recipe, I plan to have all kinds of fun with it. I cannot wait to play with both sweet and savory tart recipes now.

Gluten-Free Pea and Goat Cheese Tart with Fresh Herbs
serves 8-10

Tart Shell
via Gluten Free Girl and The Chef – A Love Story

1/2 cup (63.5g) sorghum flour
1/2 cup (60g) tapioca flour
1/2 cup (96g) potato starch
1/2 cup (102g) sweet rice flour
1/4 teaspoon salt
8 tablespoons (1 stick) frozen organic butter
1 large local farm fresh brown egg
1/4 cup of ice cold water

(if making a sweet tart, instead of savory, include 2 tablespoons sugar and 1/4 teaspoon cinnamon)

Sift the sorghum flour, tapioca flour, potato starch, and sweet rice flour into a large bowl. Stir in the salt (sugar and cinnamon if making a sweet tart). Sift into another bowl.

Grate the frozen butter directly into the dry ingredients. The butter will fall into the flours in soft swirls and start to melt in as soon as you stir. Work with your hands to mix everything, until the dough feels like cornmeal or large pieces of sand.

In a small bowl, whisk the egg and water together with a fork. Make a well in the center of the flours. Stir in the liquid, working from the inside out. Feeling the dough for soft suppleness, instead of stiffness or sogginess. Feel free to use your hands at the end.

Refrigerate the dough for at least 1 hour, or overnight if possible.

Preheat the oven to 375ºF. Butter and flour an 11-inch tart shell, I used sweet rice flour as the original recipe suggested. Pull the dough from the refrigerator and allow it to come to room temperature, about 1 hour.

Roll out the dough between 2 pieces of parchment paper, to the approximate shape of the tart pan. (this way you don’t have to flour your countertop and add more flour to the dough).If the dough falls apart or breaks a bit, don’t worry – there is no danger of the crust becoming tough by overworking it, which can happen with gluten dough. Press the dough into the pie pan and repair it that way.

Place the tart shell into the freezer until the crust is frozen, approximately 1 hour.

Butter a piece of aluminum foil approximately the size of the pie crust. Place it butter side down, onto the tart crust and fit snuggly against the sides. Bake pressing down any puffed up spots with a spoon until the shell has a good color, about 15 minutes. The tart should look and feel flaky, rather than sticky. Prepare the filling while the tart is blind baking.

Pea and Goat Cheese Filling

3 cups fresh (or frozen) peas
3 local farm fresh brown eggs
2 tablespoons fresh mint, chopped
2 tablespoons fresh chives, chopped
1/2 cup organic half and half
1 1/2 cups organic whole fat milk
6 ounces goat cheese, crumbled
kosher salt
freshly ground black pepper

Add the peas to a small saucepan of boiling salted water with a pinch of salt, cook for 3-4 minutes until tender, do not overcook, you don’t want mushy peas. It may take less time for frozen peas, than fresh. Drain, cool slightly, then puree half of the peas in a food processor until smooth. Transfer both the pureed and whole peas to a large mixing bowl, add the eggs, mint, chives, half and half and milk. Beat well with a spoon to combine, then stir in approximately three-quarters of the goat’s cheese. Season with kosher salt and freshly ground black pepper.

Once the tart shell has been adequately blind-baked, pour the filling into the shell, sprinkle the remaining cheese on top. My tart shell was very full, so be careful transporting, you may also find you want a cookie sheet on the oven rack below if you think it may boil over at all. Bake for 35-40 minutes until the filling is completely set. Allow the tart to cool for at least 30 minutes, top with fresh chives and/or fresh mint, serve while still warm.