Layered Potato Frittata (Whole 30 Friendly)

I love a frittata and I love potatoes. I had never made them together, however. But this was a really good combo and the whole family enjoyed it. I made this one dairy-free for Whole30, it was loaded with veggies, salsa, and more veggies. Simple to prepare, throw it in the oven, and we had a great dinner, served with thin cut trip-tip steaks rubbed in espresso. We had it for dinner, but we ate leftovers for breakfast the next day and in my opinion the leftovers tasted best. I am a huge fan of things sitting for a day and flavor emanating overnight for more explosive taste the next day. In the case of this frittata, it worked!

Layered Potato Frittata

Layered Potato Frittata (Whole 30 Friendly)
Recipe type: Egg Recipe, Breakfast, Dinner
Serves: 8
  • 5 small red potatoes, sliced thinly
  • ½ c chopped cilantro
  • ½ c salsa
  • 10 Burroughs Family Farms organic, pastured eggs
  • ½ c cashew milk
  • 1 tsp Flavor God Dynamite seasoning, or slightly less cayenne
  1. Layer potatoes in baking dish.
  2. In a medium bowl, whisk eggs, add in remaining ingredients and mix together.
  3. Pour over layered potatoes.
  4. Bake on 375F for 45 minutes for perfectly cooked potatoes with done eggs.



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Gluten Free Ciabatta Breakfast Sandwich

Given my food allergies, I try hard to eat as well as I can. I often miss the things I used to eat though, like breads, bagels, sandwiches, etc, and the breakfast sandwich is no different. I really miss those things. It makes eating on-the-go tough, too, when I am on a road trip  with my family who all want to grab a breakfast sandwich at a drive-thru and I am reduced to just coffee. It really is true, people with food allergies do feel left out often, because they want to enjoy the same things as everyone else, especially if an egg mcmuffin use to be a favorite. Sad, but true.

It’s no secret that I have often not been a fan of many gluten-free breads, but I recently found a brand that does not disappoint. The Schar Gluten-Free Ciabatta bread is out of this world. And it is true, there are many gluten-free brands out there pumping out some mass-produced breads that do not live up to the hype. The jokes about cardboard tasting gluten free breads are all true, until you start asking around. Schar does an amazing job of making bread that is soft and spongy that compliments any sandwich really well. The ciabatta bread is a gluten free roll like no other and when I first tasted it, I immediately thought of breakfast sandwiches!

Paired with Burroughs Family Farms organic, pastured eggs and grass to gold Gouda, a little bacon, avocado or guac, and any other veggies you have on-hand, this breakfast sandwich will start your day right. This recipe is similar to my Omelet In A Cup  recipe. Making the eggs is similar, but if you don’t like using a microwave, you can scramble your eggs and add them to the sandwich with all the other goodies. But for those on the go and in a hurry, this speedy version will get you a great breakfast and out the door for your day in no time flat!

Glutenfree Breakfast Sandwich

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Glutenfree Ciabatta Breakfast Sandwich
Recipe type: breakfast
Serves: 6 sandwiches
This sandwich is great for an easy fix breakfast, meal prepping in bulk ahead of time, or for grabbing on the go. The combinations are endless, and whatever you have on hand works. You can cook your veggies into the eggs and cheese for added flair, or pile on the breakfast meats. Whatever you love about your favorite fast food breakfast sandwiches goes just the same here.
  • 6 Ramekins
  • Burroughs Family Farms organic olive oil to prep ramekins
  • 8 Burroughs Family Farms large eggs
  • ¼ c milk
  • 1 c Burroughs Family Farms grass to gold Gouda
  • Seasonings, to taste, i.e. salt, pepper, garlic salt, etc.
  • Hot sauce, to taste
  • 8 slices bacon
pkg Spicy Wholly Guacamole
  • Sliced tomato
  • 8 rolls of Schar Gluten Free Ciabatta Bread
  1. Grease 6 ramekins with olive oil, or in turn if you do not have enough to do all 6 at a time
  2. In a large mixing bowl, whisk eggs, milk, and seasonings
  3. Pour equally into 6 ramekins
  4. Divide cheese into 6 ramekins
  5. Microwave ramekins with egg, milk, cheese mix for 2-2.5 minutes. May take longer if cooking more than one at a time, depending on your microwave.
  6. Turn all ramekins over onto plates and allow to cook slightly.
  7. Dress ciabatta with guacamole, tomato, if desired.
  8. Add one egg to each bun.
  9. Top with bacon.
  10. Drizzle with desired hot sauce.
  11. Try not to eat them all at once.
If the microwave doesn't work for you, you can scramble your eggs and assemble sandwiches as directed.

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Coconut Pistachio Lemon Bars (grainfree, glutenfree, dairyfree)

There are a lot of desserts my family loves, but lemon bars might be up there with our favorites. Luckily we live next door someone with massive lemon trees and they have no idea what to do with all those lemons. Well, it just so happens that I do! When life hands you lemons, sure you could make lemonade, but you could also make lemon bars. And not just any lemon bars, but coconut pistachio lemon bars.

My family gobbles these up so fast that I often make them in batches and freeze some, so that the goodness lasts longer. When I made this recipe last week, when my kiddos went next door and shockingly brought me home about 500 lemons, I made these and they ate the whole pan that night. And this recipe is so easy that my kids can do it and it also cooks up easily in a toaster oven if you don’t like to turn your oven on in the heat of the summer. So there really is no excuse to not be eating lemon bars all year round, or at least until you’ve eaten enough of your neighbors lemons that you are sick of them, which really is never. We obviously take our lemon bar consumption very seriously around here.

So make a batch of sunshine with the season’s fresh lemons, add in some goodness like Burroughs Family Farms organic, pastured eggs, and you will have a treat that your family or friends are sure to love.

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Coconut Pistachio Lemon Bars (grainfree, glutenfree, dairyfree)
Recipe type: Dessert
Serves: 12 bars
  • Crust:
  • 1 C Otto's cassava flour
  • ¼ confectioners sugar
  • ¼ tsp pink salt
  • ½ C cold Kerrygold butter
  • ¼ C pistachios
  • Filling:
  • 2 Burroughs organic eggs
  • 1 C coconut sugar
  • 2 Tbsp cassava flour
  • Zest of one lemon
  • 4 Tbsp fresh lemon juice
  • ¼ C unsweetened coconut
  • ¼ C unsalted pistachios
  1. Crust directions: in a @vitamix, pulse flour, sugar, salt, butter, pistachios until combined. Press into greased 8x8 baking pan. Bake 20 minutes or until light brown.
  2. Filling: in a @vitamix, blend together all ingredients. Pour over baked crust, bake additional 20 minutes.
  3. Optional: dust with confectioners sugar.


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Omelet In a Cup

I often run out of time in the morning to fix breakfast for myself or my husband as we are running out the door, especially after a full morning of getting kids out the door to school. After I’ve woken everyone up, gotten them through their morning routines, packed lunches, made them breakfast and send them out the door, I often have left myself with very little time to take care of the grown-ups. But I don’t believe in NOT eating breakfast, because it really does start your day off right.

I love the idea of prepping breakfasts ahead of time, but I sometimes I don’t have the time on the weekend to do so. So, the other day, while we were both in a hurry out the door, I quickly threw these omelets together in ramekins and they were ready in less than 2 minutes. The really great part of this recipe is that you can make it with whatever you have on hand. I don’t always have the same veggies every week, so this can vary according to what you do have.

I start with my favorite organic, pastured eggs from Burroughs Family Farms and Grass to Gold Gouda, a little milk, seasonings, and in this case, green onions, but I really wish I’d had bell peppers because I know they would be perfect in this dish. If you have salsa, it would be great as a topping on this post-cooking.

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Omelet In a Cup
Recipe type: Breakfast
  • 2 Burroughs Family Farms eggs
  • 2 tbsp milk or milk alternative
  • ¼ shredded Burroughs Family Farms Gouda, or your choice of cheese
  • 2 spring onions, diced
  • Salt and pepper, to taste
  • Hot Sauce, to taste (I prefer Tapatio or Cholula with eggs)
  1. In a ramekin, add eggs, milk, cheese, veggies, s&p, and mix together.
  2. Microwave for 1.5 minutes, or until eggs are set. Microwave time will vary, based on your microwave, somewhere between one minute to two. Works best if cooked one at a time.
  3. Add hot sauce and enjoy the perfect start to your day.


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Almond Butter Chocolate Graham Bars (gluten-free)

If you’ve been paying attention to Social Media lately, you’ve probably seen all the new food videos appearing everywhere. Nothing motivates me to bake faster than the suggestion of an easy chocolate recipe video crossing my newsfeed at 10:00pm! I saw this recipe from Enjoy Life Foods last night, and knew it had to be made immediately!

We subbed in Burroughs Family Farms organic almond butter, in place of sunflower seed butter, traditional graham crackers, and organic coconut flakes, in place of quinoa flakes. It was really easy to throw together and tastes great. Since these are ingredients I usually have on-hand, this will be something we will make often!

If you need a quick dessert, or a chocolate-fix, this is the recipe for you!

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Almond Butter Chocolate Graham Bars
Serves: 12 bars
This recipe is based on one from Enjoy Life Foods. You can find the original recipe here:
  • ¼ c. Spectrum shortening, softened
  • ¼ c. Burroughs Family Farms organic creamy almond butter
  • 1 c. crushed graham crackers (we like gluten free varieties for this)
  • 2 T. flaked coconut (we use Let's Do Organics)
  • 1 c. powdered sugar
  • ½ c. Burroughs Family Farms organic creamy almond butter
  • ½ c. Enjoy Life Foods chocolate chips
  1. Mix softened shortening*, creamy almond butter, crushed grahams**, coconut flakes and powdered sugar. Press into an 8x8-baking dish.
  2. Warm the remaining almond butter with the chocolate and mix together until completely blended.
  3. Pour the almond butter and chocolate mixture over the graham base and smooth with a spatula.
  4. Place in the refrigerator to chill for at least 2 hours, or overnight.
  5. Once chilled, cut into bars and enjoy!
  6. We loved these in lunch boxes the next day!
*I warmed my shortening up first. I left at room temp for an hour prior to making this.
**I also pulverized my grahams in my Vitamin, because it took seconds.


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Almond Butter Birthday Cake for Dogs (yes, really)

Today is the day my pit bull Cookie was born. I know, I know, a dog’s birthday, really?

Yes, really.

Cookie, the birthday girl!

Cookie, the birthday girl!

If you own a dog, you probably get it. My dog, well, one of three, is just about the gentlest soul ever. Despite what the media tells you about my dog’s breed, most pitbull owners will tell you that they are the best dogs they have ever owned. Cookie, a shepherd and pit mix, is the smartest, sweetest, and silliest dog I have ever had, and we love her like a member of the family. And the day we adopted her, one of my kids was smart enough to ask the Valley Oak SPCA what her birthday was, so that we would always remember to celebrate it. I didn’t think at the time that we would ever really do so, but here we are on year 4, and I baked her another birthday cake today.

So, happy birthday to my favorite pooch and the sunshine in my day, Cookie.

If you need a cake recipe for your dog, this is guaranteed to please! And let’s face it, our dogs bring us so much joy and love, a simple gesture like a special treat would make your dog’s day. Try it!

For this recipe we used Burroughs Family Farms organic eggs, almond butter, and lemon olive oil. 

Cookie's first birthday cake.

Cookie’s first birthday cake.

Almond Butter Birthday Cake for Dogs (yes, really)
Serves: 1
  • CAKE:
  • 2 cups Otto's Cassava Flour
  • 1 teaspoon baking soda
  • 1 cup shredded carrots (or sauerkraut)
  • ½ cup Burroughs Family Farms almond butter
  • 2 tablespoons honey
  • 3 tablespoons Burroughs Family Farms organic, lemon olive oil
  • 2 large Burroughs Family Farms eggs
  • ½ cup water
  • 8 ounces cream cheese, room temperature
  • 2 tablespoon honey
  • DECOR:
  • Grainfree doggy treats (or fresh fruit)
  1. Preheat the oven to 350 degrees F.
  2. I used a heart shaped cake pan. I greased it with coconut oil.
  3. In a large bowl, mix the cassava flour and baking soda. Add the shredded carrots, almond butter, honey, olive oil, eggs and water.
  4. Spoon the batter into the cake pan. Smooth the top.
  5. Bake for 30-35 minutes.
  6. Turn the cake out onto a wire rack and cool about 10 minutes. Flip cake onto a cake pan. I used a large bowl so that my dog's crumbs would stay inside the bowl. Well, hopefully, most of them.
  7. To make the frosting, add the cream cheese and honey together and mix thoroughly.
  8. Spread the frosting evenly over the top.
  9. Decorate with the doggy treats, if you're fancy.
  10. Happy Birthday, pooch! Enjoy! Woof!
Instead of doggy treats for decor, you can use fresh fruit. My dog LOVES bananas and we've used those in years past. She really loved the one pictured in the blog post here.

Burroughs Family Farms Creamy Almond BUtter Burroughs Family Farms Organic Lemon Olive Oil

Cool completely.

Cool completely.

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Flip baked and cooled cake onto large plate or bowl.

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Spread frosting evenly over the cake.

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Woof! Best doggy birthday cake ever!

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