“Cheesy” Paleo Egg Muffins (Gf, Df)

I’m definitely more of a savory girl when it comes to breakfast. Give me all of the eggs, bacon, potatoes; you name it. When it comes to bringing breakfast on the go, it definitely can be easier to throw in a yogurt or a bar. I do this more often than I’d like to, which is why I created these delicious, Paleo egg muffins with a hint of “cheesiness”!

The hidden stars of the show in these Paleo egg muffins are the coconut milk and nutritional yeast. They add an amazing layer of creamy, “cheesiness” behind the scenes. Nutritional yeast is a deactivated yeast that adds a delicious flavor of cheese to dishes without adding dairy. It is extremely popular in vegan dishes and products. Although this dish is not vegan, it still adds an incredible flavor that you won’t want to miss!

There are an abundance of veggies included which helps round these muffins out to be a great balanced breakfast option. They’re packed with all the healthy fats to keep you full throughout the morning. That is definitely a required quality for my breakfast choices each morning. My favorite part about the muffins are that they are extremely customizable. If you don’t like chicken sausage, leave it out. Love tomatoes? You can add those in too! The base of this recipe is a great vehicle for you to make your own version of breakfast in the size of a muffin.

Recipe:

“Cheesy” Paleo Egg Muffins (Gf, Df)

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Dairy Free, Egg, Egg Muffins, Gluten Free, Healthy breakfast, Meal prep, Paleo

Ingredients

  • 10 pasture raised eggs I use Vital Farms
  • 1/3 cup coconut milk
  • 3 tbsp nutritional yeast
  • 1 cup mushrooms chopped
  • 1/2 cup yellow onion chopped
  • 2 handfuls baby kale
  • 2 links chicken sausage I used Applegate brand pre cooked Chicken & Apple sausage
  • 1 tbsp avocado oil I use Chosen Foods
  • 1 clove garlic

Instructions

  • Preheat the oven to 400F.
  • Heat a pan with the avocado oil. Add the garlic and onions and saute until translucent. Add in the mushrooms and cook for about 4 minutes. Then, add in the kale and cook until wilted.
  • In a large mixing bowl, crack in the eggs and whisk until combined. Add in the coconut milk and nutritional yeast and whisk again. Then, add in the cooked vegetables and chopped chicken sausage links.
  • Add salt and pepper to the mix to preference. I used about 1/2 tsp of salt and 1/4 tsp of black pepper, roughly. Make sure everything is mixed together.
  • Place the mix into silicone baking liners in a muffin pan and fill the liners about 3/4 of the way. Bake on 400F for 20 minutes. The recipe makes around 15 muffins, so you will have to fill and bake twice. If you want less, half the recipe! This recipe serves two for the week. Enjoy!

To note, I made these using silicone baking liners, which I have linked here. I highly recommend using these as they make clean up so much easier. Anything to help simplify my time in the kitchen is always a win for me.

Let me know if you decide to make the Paleo egg muffins and I would absolutely love to hear what you think! Leave a comment below if you add anything, as I would love to hear how it turns out for you. If you remake it on Instagram, remember to tag me at @matcha_and_margs so I can send the love and support right back. Enjoy 🙂

xo,

Cori

Greek Pasta Salad (Gf, Df)

Lately, I’ve been obsessing over pasta salads. A lot of my day to day is spent on the go, so I am all about healthy lunch ideas that are easy to transport. I don’t enjoy spending hours in the kitchen when it comes to meal prep, and this recipe could not be easier to whip together. Pasta salads don’t require any additional heating when consuming and they are extremely versatile when it comes to ingredients. They pack in a ton of protein, which is always a plus for me. Mediterranean salads are my absolute favorite, so I thought I’d make them more enticing by adding noodles to the mix! This Greek Pasta is delicious when made with legume-based pasta, which keeps you fuller longer than regular pastas. What’s not to love?!

The olives, cucumbers, and tomatoes come together with the oil and spices to make a delicious, Greek inspired meal. I love to add a lot of arugula to the mix as well. It is my favorite green and adds a really nice flavoring. Being that I have a dairy intolerance, I have not included cheese in this recipe. If you do not need a dairy free recipe, you can absolutely add in some feta! Additionally, some toppings that would be great in this Greek pasta salad include grilled chicken, shrimp, avocado, hemp seeds, etc.

Let me know if you decide to make the Greek pasta salad and I would absolutely love to hear what you think! Leave a comment below if you add anything, as I would love to hear how it turns out for you. If you remake it on Instagram, remember to tag me at @matcha_and_margs so I can send the love and support right back. Enjoy 🙂

Recipe:

Greek Pasta Salad (Gf, Df)

Prep Time2 mins
Cook Time10 mins
Total Time12 mins
Course: Dinner, Lunch
Cuisine: Mediterranean
Keyword: Convenient, Dairy Free, Gluten Free, Greek, Mediterranean, On the go, Pasta, Pasta Salad
Servings: 4

Ingredients

  • 1 box gluten free pasta I like using legume based pastas!
  • 3 tbsp avocado oil
  • 1 tbsp oregano
  • 1/4 tsp garlic powder
  • 1/2 tsp pink Himalayan salt I use Redmond’s Real Salt
  • 3.5 oz can sliced black olives
  • 1 cup cherry heirloom tomatoes chopped
  • 2 Persian cucumbers chopped
  • 1 1/2 cups arugula

Instructions

  • Cook the pasta according to the package and strain. Run cold water through the pasta so that it does not stick together.
  • Immediately after, add the avocado oil and seasonings to the pasta. Stir until evenly distributed.
  • Add in the olives, tomatoes, cucumbers and arugula and mix. 
  • You can add any additional toppings — would be good with chicken, feta, avocado, hemp seeds, etc. Enjoy!

Quinoa Kale Pizza Bites (Gf, Df)

Quinoa is one of my favorite grains; I love the texture and how versatile it is. My go-to recipe is a jam packed quinoa salad, but I thought it would be fun to switch it up and make some quinoa bites! These are great for on the go eating, for kids and adults alike, etc. They are delicious dipped in a bowl of marinara sauce, alongside more greens, and with lots of fresh basil on top. These are vegetarian, but you could definitely add pepperoni, chicken sausage, or your favorite meaty pizza toppings.

The bites were made with Nature’s Greens Kale Greens. Their pre-washed greens have been amazing to use in my recipes and beyond. I trust all of their products, being that there are no added preservatives or chemicals. They triple wash their greens, which I really appreciate! If you are local to Atlanta, I have found some of their products at Sprouts and Whole Foods. I have another recipe on my blog that I created with their delicious mustard greens; my Chicken Sausage Noodle Soup with Mustard Greens. Click here for the recipe!

In addition, I added olives and onions to the mix; my personal favorite pizza toppings. I used dairy free cheese, but regular cheese would work just as well. I have tested these with little blocks of Miyoko’s vegan mozzarella and they came out awesome. You can definitely get creative here by using your favorite toppings!

Quinoa Kale Pizza Bites

The quinoa bites taste amazing with fresh basil on top.

Lastly, let me know if you decide to make it and I would absolutely love to hear what you think! If you remake on Instagram, remember to tag me at @matcha_and_margs so I can send the love and support right back. Enjoy! 

the quinoa bites:

Quinoa Kale Pizza Bites (Gf, Df)

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 4

Ingredients

  • 1 1/2 cups cooked quinoa
  • 1/3 cup marinara sauce
  • 1/3 cup shredded vegan cheese can use regular as well
  • 1/3 cup chopped black olives
  • 2 pasture raised eggs
  • 2 tsp Italian seasoning
  • 1/2 tsp pink salt
  • 1 cup chopped mushrooms
  • 1 cup Nature’s Greens Kale Greens
  • 1 tbsp avocado oil

Instructions

  • Preheat the oven to 400F.
  • Heat avocado oil on medium heat in a pan and add the mushrooms and kale. Sauté them until they are completely cooked. 
  • In a large bowl, add the cooked quinoa, marinara sauce, cheese, eggs, seasonings and cooked veggies. Mix until everything is combined evenly. 
  • Line a muffin tray and spray each of the muffin tins. Add the mixture evenly into the tins. 
  • Cook on 400F for 20 minutes and serve with more heated marinara sauce for dipping! 

This post has been sponsored by Nature Greens, but all of the opinions and reviews are wholeheartedly my own! 

xo,

Cori

Creamy California Fig and Farro Risotto

One of my favorite parts about collaborating with companies is being a part of campaigns that push me to step out of my cooking comfort zone — and this has to be one of my favorite creations from just that! This creamy risotto made with Bob’s Red Mill farro pairs absolutely perfectly with the
Valley Fig Growers figs and the salty pistachios. It is not dairy free being that it contains ghee, but it could be made vegan by using vegan butter. If you are gluten free, you can sub the farro for rice. The dish is great to prepare for the week when you’re in a pinch for lunches and dinner, and would pair great with salmon or chicken. I also enjoy adding arugula – the possibilities are really endless.

The recipe calls for parmesan and I have an awesome recipe for vegan parmesan on my site which you can find here.

Let me know if you decide to make it and I would absolutely love to hear what you think! If you remake on Instagram, remember to tag me at @matcha_and_margs so I can send the love and support right back. Enjoy! 

Creamy California Fig and Farro Risotto

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Dinner, Figs, Lunch, Main Course, Meal Prep

Ingredients

  • 1 cup farro I used Bob’s Red Mill; soaked and rinsed
  • 5 cups vegetable broth
  • 1 tsp ghee I used Fourth & Heart
  • 1/2 tsp pink salt more or less to taste depending on sodium content in broth
  • 1/2 cup yellow onions chopped
  • 2 tsp minced garlic
  • 1 cup chopped dried figs I used Blue Ribbon Orchard Choice
  • 1/2 cup pistachios
  • 1 tbsp avocado oil
  • 1/4 cup dairy free parmesan can use regular as well; recipe for my DF parm is linked above!

Instructions

  • Soak the cup of farro for 30 minutes in water, rinse and pat dry. You can also buy pre-soaked farro to skip this step.
  • Bring a saute pan to medium heat with the avocado oil in it and saute the onions and minced garlic until translucent. 
  • Add in the farro and 1 cup of vegetable broth. Bring it to a boil, while making sure to stir continuously until the broth is absorbed by the farro. Continue this step 5 times; by the end you will have added five cups of broth to the farro.
  • Once the farro is cooked, add in the ghee and the salt to taste. Make sure you take note of how much sodium is in your broth and add the salt accordingly! I like to buy low sodium broths so I can add the salt myself. 
  • Stir in the chopped figs, the pistachios, and 1/4 cup of parmesan or vegan parmesan and enjoy! 

xo,

Cori