Orange Vinaigrette

This homemade orange vinaigrette is a family favorite, both in my house and in my extended family. Made with Burroughs Family Farms organic, cold pressed Orange Olive Oil, it has a bright sunshine-y taste that is perfect for the summer months ahead. If you are looking to make your own salad dressing, this is fast and easy, requires ingredients you probably already have in your pantry, and will please even the pickiest salad eater. I pair it with crunchy sweet cashews because its my husband’s favorite treat, over a bed of greens with fresh veggies and peppered salami, and flatbread pizza on the side!

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Orange Vinagrette
Recipe type: Salad Dressing
Serves: 4 servings
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tbsp coconut sugar
  • 2 tbsp ACV
  • ¼ BFF organic, cold-pressed Orange Olive Oil
  • 1 tbsp parsley
  1. Place all ingredients in oil decanter and shake until mixed.

Crunchy Sweet Salad Cashews

1/2 c raw cashews
2 tbsp coconut sugar
Cook cashews and coconut sugar over low until sugar melts, coats cashews, and nuts brown.
Toss with green salad.

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Salt Cured Egg Yolks

Here’s fun treat, especially if you love a good runny egg yolk. If you are at all squeamish about runny yolks, avert thine eyes, but if you are like me and you love a little yolk porn in your life, this recipe for a salt cured egg yolk is for you! And have I mentioned how easy it is yet? Because even though this looks super fancy and hard, it is quite simply the easiest way to make a fancy dish and fool your whole brunch crowd with your pseudo-fanciness.

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Salt Cured Egg Yolks
Recipe type: Breakfast
Serves: 1 serving
  • 2 Separated Egg Yolks
  • ½ c white salt
  • ½ c white sugar
  1. In a small mixing bowl, mix equal parts salt and sugar, until thoroughly combined.
  2. Separate 2 egg yolks from whites.
  3. Gently fold egg yolks into bowl with salt and sugar mixture. Do not break yolks.
  4. Gently cover the egg yolks with salt and sugar until covered.
  5. Keep covered for 70 minutes. (Just set it and forget it).
  6. Gently take egg yolks out of the salt and sugar mix with a spoon. Yolks will be firm but not runny.
  7. Place egg yolks in your hand and rinse with slowly running water.
  8. When egg yolks are rinsed, add on top of your favorite dish. I adore them on top of avocado toast.
  9. Poke those yolks for a runny yolk surprise!


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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!

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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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