Cajun Hash with Andouille Sausage

Cajun Hash with Andouille Sausage

One of the most well-known breakfast stops in town is a little Creole Cafe. A few steps from down town, it's a little yellow house with a big porch and white trim. By 7am, it bustles with people, and by 9am on the weekend, the line stretches down the street. 

It's not often that we go out for breakfast (in fact, by the time Oliver is awake I've usually already eaten), but last Friday, after a whirlwind of a week, Oliver suggested we go out. A few friends joined us on the patio, and we avoided the weekend rush. From there, I biked to work, a smile plastered on my face that said it all: we should all make time to go out for breakfast more often. 

Cajun Hash with Andouille Sausage

There's something essentially "weekendish" about going to breakfast, that going to breakfast on a Friday felt like kicking off the weekend early. Sure, we all still went to work afterwards, but it didn't really feel like work. After taking the morning to laugh, our souls were nourished in a way they wouldn't have been otherwise. 

Still riding that high, I channeled echoes of Creole soul food in my breakfast at home on Saturday. Cajun Spiced Hash, Andouille Sausage, and a fried egg. 

Cajun Hash with Andouille Sausage

Cajun Hash with Andouille Sausage

Paleo, Gluten-Free, Grain-Free,    |       |    Print This Recipe

The sausage and the potatoes are baked together on a sheet pan for this breakfast, making it easy to prep.

Serves: 2   |    Total Time:



Ingredients:

  • 2 sweet potatoes (Hannah variety)
  • 2 andouille sausages (I used grass-fed beef sausages)
  • 2 tablespoon coconut oil, melted
  • 2 teaspoons paprika
  • 1/2 teaspoon black pepper
  • Optional: Dash cayenne
  • Salt
  • Optional: 2 eggs and oil for cooking

Directions:

  1. Preheat the oven to 425°F. Dice sweet potatoes into 1/2-inch cubes. Slice onion into wedges, and dice green pepper. Place in bowl. Drizzle with coconut oil, and toss. Add spices and salt to bowl, and toss until potatoes are coated. Spread mixture out on a sheet pan in an even layer.
  2. Slice sausages into 1/2-inch slices. Scatter on sheet pan with potatoes. Place sheet pan in middle wrack of preheated oven. Bake for 25-35 minutes, until potatoes are crispy on the outside and soft through. Set aside.
  3. Optional: fry egg in skillet until it is cooked to your preference.
  4. To serve, scoop hash on to plate, and place egg over top. Sprinkle with additional salt & pepper if desired.

Ratatouille with Italian Sausage

Ratatouille with Italian Sausage

I'm using this week as one last summer hoorah. I know fall doesn't start until mid-September, but it's really never felt that way, has it? By the time September hits, it already feels like fall, and my tastes turn from zucchinis and tomatoes to brussels sprouts. 

My mom and I are headed to northern California for a little get away. I'm not even there yet but I am already excited to just walk the streets of somewhere different. 

Ratatouille with Italian Sausage

Things I am looking forward to: 

  1. Wandering through the fish markets, and sitting down to a meal where the fish is so fresh it was caught that day. Being inspired by eating something new and different and bringing that inspiration home with me. 
  2. Taking it easy: Give my email inbox the pass and unplugging. Sleeping in. Going out for breakfast.
  3. Exploring the parks, forests, and vistas in Northern California-- place I visited as a kid but have long forgotten. My memories of redwood trees are just pictures now and my view of the ocean mostly made up in my head. 

What are you doing as an end-of-summer hoorah? 

Ratatouille with Italian Sausage
Ratatouille with Italian Sausage

Ratatouille with Italian Sausage

Paleo, Gluten-Free, Grain-Free,    |       |    Print This Recipe

Zucchini and tomatoes are layered in a spiral over a bold Italian sausage & fresh tomato sauce.

Serves: 4   |    Total Time:



Ingredients:

  • 1 tablespoon coconut oil
  • 1 pound hot Italian pork sausage
  • 4 tomatoes
  • 1/2 white onion
  • 2 cloves garlic
  • 5 fresh basil leaves
  • Salt & pepper
  • 1 medium summer squash
  • 3 medium roma tomatoes
  • Pinch of thyme
  • Salt & Pepper
  • 1 tablespoon coconut oil, melted
  • Optional: Parmesan

Directions:

  1. Make the base sauce: in a skillet, heat 1 tablespoon of coconut oil. While the oil heats, chop: dice the tomatoes into a small dice; dice the bell peppers; dice the white onion, mince the garlic.
  2. When the oil glistens in the pan, add the garlic and onions. Sauté until the onions are transparent. Add the pork sausage. Using a wooden spatula, break the sausage up into grounds. Cook until browned. Add the tomatoes and bell pepper to the pan, cover. Cook for 10 minutes.
  3. Stir the sausage mixture. Add in fresh herbs. Cook 5 more minutes, at a simmer, with lid off.
  4. Now, prepare the top layer. First, preheat the oven to 400°F. Then, slice the remaining zucchini, summer squash, and tomatoes into thin rounds. Layer rounds in a pattern over top of sauce.
  5. Using a brush, spread melted coconut oil over top layer. Sprinkle with salt, pepper, and thyme. Bake in over for 15-20 minutes, until top layer just begins to brown. Serve hot. Optional: sprinkle with parmesan.

Mexican Mocha Trail Mix

Mexican Mocha Trail Mix

I have this terrible habit of buying the fruitiest trail mix at the store, and eating pretty much only the nuts before deciding I'm done. Buying the trail mix without fruit takes some serious self control-- at the store, it looks like sweet little pieces of candy. A few bites in, I'm done and ready to move on. 

What's better is when the nuts are somehow transformed into a treat, like the cocoa-dusted pecans in this trail mix, which are roasted with a bit of cinnamon and a dash of cayenne. 

Mexican Mocha Trail Mix

A healthy dose of chocolate never hurt, so I usually opt for the trail mixes with dessert-like names. No regrets. This trail mix follows suit, with chocolate-covered espresso beans and cacao nibs. It's the perfect afternoon pick-me-up to keep in my desk drawer, with a little bit of chocolate, a little bit of caffeine, and some healthy fat from hazelnuts and macadamia nuts to slow it all down so I don't end up bouncing off the walls (that part is important). 

Mexican Mocha Trail Mix

Time to get ready for National Trail Mix Day (It's on the 31st!)! 

Mexican Mocha Trail Mix

Mexican Mocha Trail Mix

Paleo, Gluten-Free, Grain-Free,    |       |    Print This Recipe

Cocoa-dusted pecans with cinnamon and cayenne, along with chocolate-covered espresso beans make this trail mix a sweet and spicy treat!

Yields: 4 cups   |    Total Time:



Ingredients:

    For the pecans:
  • 2 cups pecans
  • 1 egg white
  • 1/4 cup cocoa powder
  • 2 tablespoon coconut sugar
  • Pinch cayenne
  • Small dash salt
  • 1/2 teaspoon cinnamon
  • For the trail mix:
  • 2 cups macadamia nuts
  • 2 cups hazelnuts
  • 1/2 cup cacao nibs
  • 1/2 cup chocolate-covered espresso beans

Directions:

  1. Preheat the oven to 325°F. Whisk egg white to soft peaks. Fool in pecans until coated. In small bowl, whisk together the cocoa, coconut sugar, cinnamon, and cayenne. Toss pecans in mixture. Spread on cookie sheet. Bake for 15-20 minutes, until fragrant. Set aside to cool completely.
  2. Toss pecans with macadamia nuts, hazelnuts, cacao nibs, and espresso beans. Store in airtight container.