Prosciutto-Wrapped Frittata Breakfast Muffins


This morning, I concocted a breakfast recipe (inspired by the lovely Nom Nom Paleo) that revived a part of me I thought was gone forever. The cheesy, savory, crispy, breakfast muffin part of me, to be exact. I’ve always been a huge sucker for frittatas and quiches, with the main attraction being the buttery, crunchy, addictive crust that holds the whole rodeo together. Cooking in a grain-free kitchen, I’ve only splurged on a few of these heavenly morning treats over the past few years, all in restaurants—since I never once thought to try making a grain-free version.

Thank goodness that’s over with. Now, we can all breathe a collective sigh of relief and pop these incredible Prosciutto-Wrapped Frittata Breakfast Muffins into the ole weekend morning routine.

These home-bakery delights are a true home run. (We just finished devouring 12 of them in one sitting, so I’m speaking from a place of finger-licking truth over here.) If you’re anything like me, the concept of the frittata is a bit daunting. It’s breakfast, but it’s also a baked good, so it seems natural to assume a high level of baking skill would be needed. I usually shy away from baking anything with eggs because I’m always afraid it will come out tasteless, overdone, and spongy—like the frittatas you get at a bad Holiday Inn breakfast, included with your room.

But these frittata muffins are simply divine. Crisp on the outside, thanks to a “crust” of crispy, mouth-watering proscuitto, and packed with flavor on the inside, thanks to perfectly seasoned mushrooms, onions, peppers, and baby spinach. The best part is the frittata itself, which gets a magical texture and consistency from the addition of whole milk and coconut flour. (Don’t worry, absolutely NO weird coconut flavor comes through.)

I have to say, one of my favorite ingredients in these muffins is the Gruyere cheese. The addition of freshly shredded Gruyere right before they hit the oven takes the flavor to another level, and gives the muffins that golden-brown crisp on top that we all crave in a savory frittata at breakfast time.

This might all sound a bit complicated, but this is actually one of the easiest—and quickest—recipes we’ve posted in a long time. And they only take a few minutes to cool, so you can chow down right after they come out of the oven, piping hot and ready to revive your muffin-eating habits. Just take a look at these muffins on the cooling rack, where they lasted for a whopping 2 minutes before we helped ourselves to all 12:


Prosciutto-Wrapped Frittata Breakfast Muffins
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Serves: 12 muffins
  • ½ medium onion, diced
  • 1 red bell pepper, diced
  • 1 cup cremini mushrooms, thinly sliced
  • 3 handfuls fresh baby spinach
  • 8 eggs
  • 2 Tbs. coconut flour
  • ¼ cup whole milk
  • ¼ lb. Prosciutto di Parma, thinly sliced
  • ½ cup Gruyere cheese, shredded
  • Kosher salt
  • Freshly ground pepper
  • Garlic powder
  • Cayenne pepper
  • Olive oil
  1. Heat oven to 375 degrees.
  2. Set a large cast-iron skillet or saute pan over medium-high heat. Add a tablespoon of olive oil to the pan and heat for one minute.
  3. Add minced onion to the olive oil and cook until onion is translucent, about 4 minutes.
  4. Add mushrooms and red bell pepper to the onion, and season generously with salt, pepper, garlic powder, and a pinch of cayenne pepper.
  5. Cook vegetable mixture until mushrooms begin to evaporate their moisture, about 3 minutes.
  6. Transfer vegetables from the pan to a plate, and cool to room temperature. Set aside.
  7. In a large bowl, combine 8 eggs, 2 tablespoons coconut flour, and ¼ cup of whole milk. Whisk until combined.
  8. Combine vegetables with the egg mixture, and add 3 handfuls of fresh baby spinach. Stir until all ingredients are well incorporated.
  9. Spray a 12-cup muffin pan with cooking spray (we use Pam).
  10. Line each muffin cup with prosciutto, taking care to cover the sides and bottom of each cup.
  11. Spoon the frittata batter into the muffin pan.
  12. Top each muffin with a generous pinch of shredded Gruyere, and use a fork to incorporate the cheese into the middle of the muffin.
  13. Bake muffins for 20 minutes at 375 degrees.
  14. Finish muffins on broil for 2 minutes to lightly brown the tops of the muffins.
  15. Serve immediately—or not! They're delicious the next morning, too.


So, how did you like these Prosciutto-Wrapped Frittata Breakfast Muffins? Let us know in the comments :)


Honey-Glazed Roasted Carrots Recipe

Honey-Glazed Roasted Carrots
As a kid, I used to beg my mother to buy me whole carrots—the ones with lush wild greens still waving from the ends, freshly plucked from the ground, and unpeeled. Whenever she’d bring them home, I’d squeal with glee, quickly rinsing the dirt off the largest carrot of the bunch. I’d set myself carefully at the table, clear my throat, and say, “What’s up, Doc?” before taking a huge bite. Then I’d sit there until it was all gone, happily crunching away, wholeheartedly pretending to be Bugs Bunny.

It’s not the strangest thing I did as a child, but it’s probably not my most shining example of normal behavior, either. The only way I can defend it is to say this: For a kid who would only eat pasta for several years of her life, this play-acting bunny routine must have done a lot of good for my health.

Whole Carrots

Fast-forward a couple of decades, and carrots are still one of my favorite vegetables. I don’t pretend to be a cartoon character when I’m eating them anymore, but they still make me feel like a kid when I’m crunching away. It’s somewhat of a miracle that I love carrots so much, since I’m actually a pretty hard sell when it comes to veggies—they’ve got to be crisp, fresh, and perfectly cooked if I’m not snacking on them raw. But carrots always have a way of getting me to my happy place.

So I was genuinely shocked to realize last week that I’ve never lugged home a bunch of whole, freshly picked carrots and tried to incorporate them into a meal. Baby carrots dipped in hummus have been my jam for the past few years, but it’s as if I lost that once-magical enchantment I had with the whole, uncut vegetable itself, leafy greens and all.

First time was a sweet, sweet charm with my foray into carrot-cooking, so I’m sharing this recipe with you right away: honey-glazed whole carrots, smothered in olive oil and then dusted with sea salt and black pepper, are my new go-to weeknight side dish. Simply chop the leafy tops off of your whole carrots, lightly peel them (no perfectionism needed—some skin texture is great!), coat them in olive oil, and then drizzle each carrot in honey before sprinkling on some fresh black pepper and sea salt.

Honey-Glazed Carrots

Stick it in the oven and just 30 minutes later, the deed is done.

Now, that’s what’s up, Doc.

5.0 from 1 reviews
Honey-Glazed Roasted Carrots Recipe
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Serves: 3
  • One bunch of whole carrots, about 6 large or 8 medium carrots
  • ¼ cup of honey
  • Sea salt
  • Black pepper
  • Olive oil
  1. Preheat oven to 350 degrees.
  2. Rinse the carrots under cold water, and then cut the leafy tops off of the carrots.
  3. Lightly peel the carrots using a veggie peeler. You don't have to take every bit of carrot skin off; just give it a cursory peel.
  4. Pat the carrots dry with a paper towel.
  5. Line a baking sheet with parchment paper. Place carrots on the paper.
  6. Coat the carrots thoroughly in olive oil, drizzling the oil on top of the carrots until all sides of the carrots are covered. Use your hands to massage the olive oil into the carrots, so you don't miss any spot.
  7. Next, take your honey and drizzle it generously over each seasoned carrot. Flip the carrots and drizzle honey over the other side.
  8. Season the carrots generously with sea salt and black pepper, taking care to turn carrots over so that all sides get the seasoning.
  9. Pop carrots in the oven for 30 minutes. Check with a fork for desired tenderness, and return to the oven for another 5 minutes if carrots need to soften just a bit more.
  10. Serve immediately for a delicious side dish for virtually any meal!

Whole Carrots

How’d you like this honey-glazed roasted carrots recipe? Let us know!


How to Make the Perfect Paleo Banana Bread

When you first decide to go grain-free, you might experience a phenomenon where all your favorite breads pass before your eyes, one by one, as if you’re saying goodbye to them forever. “Farewell!” you’ll cry out. “Thank you for your bready goodness all these years—I’ll never forget you!”

This reaction is only partially based in reality: No, you’re not saying goodbye to breads forever; but yes, you’re right that you won’t ever forget the breads you loved before you made the grain-free leap. In fact, if you’re anything like us, you’ll spend a good chunk of your time trying to replicate your favorite breads in a grain-free kitchen, over and over, until you get it just right.

We’re still working on a few of these (English muffins, anyone?) but here’s one we recently got down to a science: the perfect paleo banana bread. And I’m here to tell you how to make it.


It’s easy as pie…er, bread…to make this delicious, moist, sweet, banana-filled loaf, and you probably have most of the required ingredients just hangin’ out in your pantry already. But the first and most important step here is the main squeeze: the banana.

While most paleo banana bread recipes only call for a couple of bananas, I’ve found that the best paleo banana bread actually calls for double what you’d expect. Four large bananas do the trick, kicking up the banana flavor several notches while giving the bread that dense, doughy quality that paleo baked goods so often lack.

Once you have your bananas (yellow or brown, any variety of ripeness will do!) just raid your cupboard for those staples any home cook should always have on hand: nutmeg, cinnamon, baking powder, baking soda, and sea salt. The sweetness of this bread comes from the pure maple syrup and honey, while the consistency of the bread depends on coconut flour, so make sure you have those on hand, too. (Our favorite coconut flour is this kind by Let’s Do Organic—it *does* matter which kind you use, and I highly encourage you to use this! Other coconut flours are grainy, brown, and sometimes bland. This one ain’t.)

With the scrumptious batter made, the key to baking the perfect paleo banana bread is not to overcook it. A burned banana bread is a very, very sad sight indeed. Done right, this recipe will give you just what you’ve been craving: that golden-brown banana bread top that flashed before your eyes when you first decided to go grain-free…

Perfect Paleo Banana Bread
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Serves: 4
  • 4 large bananas
  • 4 eggs
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • 4 Tbs. butter, softened
  • ½ Tbs. honey
  • 1 Tbs. pure maple syrup
  • ½ cup coconut flour (use this kind by Let’s Do Organic)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • One pinch of sea salt
  1. Preheat oven to 350 degrees.
  2. Combine bananas, eggs, vanilla, butter, maple syrup, and honey in a food processor and pulse until smooth. If you don't have a food processor, combine ingredients in a large mixing bowl and use a hand-held mixer to beat until smooth.
  3. In a separate bowl, combine dry ingredients: cinnamon, nutmeg, coconut flour, baking soda, baking powder, and sea salt. Stir with a wooden spoon until combined.
  4. Pour dry ingredients into the wet ingredients. If using a food processor, pulse until wet and dry ingredients are thoroughly combined and mixture is smooth. If using a hand-held mixer, beat ingredients together until mixture is smooth.
  5. Grease a bread loaf pan with butter or cooking spray, and pour banana bread batter into the pan.
  6. Bake banana bread at 350 degrees for 55-60 minutes, or until the top of the bread is golden-brown and a toothpick inserted in the center comes out mostly clean.
  7. Let the cooked banana bread rest for about 5 minutes. Then transfer the bread to a cooling rack, and let it cool for another 5 minutes.
  8. Enjoy this perfect paleo banana bread with a slab of melted butter and a drizzle of maple syrup on top!

Have fun learning how to make the perfect paleo banana bread? We’d love to hear your thoughts!


Sweet Potato & Scallion Paleo Latkes Recipe

Sweet Potato Latke


Latkes: who doesn’t love them? The nice Jewish cousin of the all-American diner hash brown, these potato pancakes are fried up in your choice of fat, and served alongside a hefty portion of hungry relatives in town to celebrate the Miracle of Lights.

But let’s be honest. If you’ve ever had latkes, you certainly don’t wait around for Hanukkah each year until you can eat them. When done right, these Jewish treats are some of the best food my tribe has to offer (excluding bagels and lox, of course). My own grandmother used to fry up truly magical latkes that were crispy as potato chips outside, and silky-smooth inside.

The only problem with latkes is that their main ingredient is white potatoes, which are severely lacking in the nutrient department. In the Grain-Free Love kitchen, we like to use wholesome vegetables and produce that boost energy, leave our tummies feeling light, and pack a huge punch of flavor. What’s a latke-loving girl to do?

The answer: sweet potatoes.

Sweet Potato LatkeWe’ve been cooking up mashed sweet potato (recipe coming soon!) and sweet potato home fries for years, but about six months ago we finally decided to perfect the paleo sweet potato latke. Reminiscent of my grandmother’s latkes, these sweet potato alternatives—chock-full of onion—fry to a beautiful, crunchy golden-brown over a thick slab of butter.

But my favorite part of this recipe has to be the scallions, an addition Marc made on a whim several weeks ago. They add a snap of earthy spice to the onion-sweet potato mixture, and the scallion flavor permeates the dish as the latkes fry slowly over medium heat. Your apartment (or house, if you’re one of those people who actually has storage—can we use some?) will smell like my kind of heaven as soon as you toss these on the stove.

Sweet Potato & Scallion Paleo Latkes
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Serves: 2
  • 1 medium sweet potato, peeled and shredded (We use a Cuisinart to shred the sweet potato, but you can also use a handheld cheese grater.)
  • 1 medium onion, chopped
  • 1 large scallion, green parts only, chopped
  • 1 egg
  • 1 Tbs. tapioca flour
  • 1 Tbs. butter
  • Salt
  • Black pepper
  1. Place shredded sweet potato in a medium-sized mixing bowl. Fill bowl with hot water, just until sweet potato is covered. Add a generous pinch of salt and let the sweet potato soak until step 3.
  2. While sweet potato soaks in salt water, place chopped onion in a mesh colander. Holding the colander over the sink, use a spatula to press the moisture out of the onion. Do this for about 30 seconds, or until moisture is gone. Remove onions from the colander and set aside.
  3. Next, place the shredded sweet potato into the mesh colander, and use the spatula to press out the moisture from the sweet potato. It's important to get the sweet potato as dry as possible during this step, so that your latkes are easier to shape later on.
  4. Now that the sweet potato and onion are dry, combine them in a large mixing bowl with the chopped scallion greens, egg, tapioca flour, ½ tsp. of salt, and ½ tsp. of black pepper. Mix well.
  5. Place a large sauté pan over medium heat. Add the butter to the pan.
  6. Once butter is almost melted, it's time to start cooking your sweet potato latkes. For each latke, grab a handful of latke mixture and roll it into a ball. Add the ball directly to the hot buttered pan and press it flat with a spatula. Repeat until latke mixture is gone.
  7. NOTE: Make sure that you frequently stir your latke mixture, so that the egg and moisture don't sink to the bottom of the mixture.
  8. Once latkes are all cooking on the pan, turn heat down to medium or medium-low, depending on your burner. (You don't want the heat to be so high that the latkes burn as they cook, or the butter starts to smoke.) Cook for 20-25 minutes, about 10-15 minutes per side, or until golden-brown and crisp at the edges. Don't fiddle with the latkes while they cook, and be sure to flip them carefully and swiftly to prevent breakage.
  9. Serve latkes alone with applesauce or Greek yogurt for dipping, or use them as a delicious side dish for breakfast, lunch, or dinner.


How’d you like this paleo sweet potato latke recipe? Let us know!


Crunchy, Spicy Roasted Chickpeas Recipe

Roasted Chickpeas

Snacks: arguably the centerpiece of mainstream American food culture. Crunchy, salty, sweet, bite-sized, addictive finger-foods. Potato chips, rice cakes, cheese crackers, pita crisps, bagel chips, Oreos, Doritos (Cool Ranch used to be my jam). These foods are not just beacons of the collective American childhood, they’re also staples of most adult American diets.

So it’s no surprise that snacking can be tough when you’re trying to avoid processed foods, foods made with grain, and nutrient-lacking white potatoes.

Enter the glorious chickpea. More specifically, the glorious chickpea of the rinsed, spiced, and roasted variety.

ChickpeasI can’t overstate my gratitude for these tasty toasted beans—they’ve saved me from many a potato chip craving, and they do it with a perfect snack-food flair. Think: all the flavor and crunch of spicy, kettle-cooked potato chips, but without the greasy, overly salty, soon-to-be-regretted health detriments. In fact, chickpeas are renowned for their unique supply of antioxidants, dietary fiber, and protein. Multiple studies have also associated chickpeas with increased levels of satiety, meaning that they make us feel fuller for longer.

But anyway, I digress. This isn’t a nutrition blog. It’s a delicious-recipes-to-put-in-your-belly blog. So I’ll tell you something more on message. The equation for perfectly roasted chickpeas is quite simple: fierce seasonings + high heat. After that, it’s up to you to devour this delectable finger-food however you see fit. Now put down the bag of Doritos and slowly back away…

Crunchy, Spicy Roasted Chickpeas Recipe
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Serves: 2
  • 1 can chickpeas (we like to use Goya brand)
  • 1 Tbs. olive oil
  • 3 pinches cayenne pepper
  • 1 pinch chili powder
  • ¼ tsp. black pepper
  • ¼ tsp. salt
  • ¼ tsp. garlic powder
  1. Preheat oven to 450 degrees.
  2. Pour chickpeas into a mesh colander. Rinse under cold water for about 30 seconds. Shake out excess moisture.
  3. In a mixing bowl, combine chickpeas, olive oil, cayenne pepper, chili powder, black pepper, salt, and garlic powder. Stir well, coating chickpeas thoroughly in seasonings.
  4. Line a baking sheet with parchment paper. Spread chickpeas out in a single layer on parchment paper.
  5. For extra crunchy chickpeas -- the way we like them! -- roast chickpeas at 450 degrees for 40 minutes, tossing with a spatula halfway through cooking time to ensure even roasting.
  6. If you prefer the chickpeas a bit softer but still crispy, roast them for about 30 minutes, and then check them every few minutes until you achieve your desired consistency. Either way, chickpeas should be golden brown and crisp to the touch when finished.
  7. Let chickpeas cool for a few minutes before serving. Eat them plain as a delicious snack, or add them to your favorite salad or meal as a crunchy side dish.
  8. NOTE: It's normal for the chickpeas to make "popping" sounds while they roast, like popcorn does in the microwave. A few of them might even jump off the baking sheet. Just be sure to check the bottom of your oven for runaway chickpeas once you're done roasting!

Roasted Chickpeas

How did you like this roasted chickpeas recipe? Let us know!


Creamy Horseradish Cauliflower & Parsnip Puree Recipe

Do you like creamy, fluffy, smooth, tasty, tangy, perfectly seasoned food? Yes? What a coincidence! Me too. And I’d like to introduce you to your new favorite side dish. You’re very welcome.

Creamy Horseradish Cauliflower & Parsnip Puree
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Serves: 4 to 6
  • 1 pound parsnips, peeled and roughly chopped
  • 1 pound cauliflower, roughly chopped
  • 4 Tbs. unsalted butter
  • ⅓ cup heavy cream
  • 1 Tbs. horseradish
  • ½ tsp. salt
  • Freshly ground black pepper
  1. Fill a large pot with chopped parsnips and cauliflower, and then add enough cold water to cover.
  2. Place pot over medium-high heat, cover, and bring to a boil.
  3. Reduce to a simmer and cook until fork-tender, about 30 minutes. Drain.
  4. Put hot parsnips and cauliflower in a food processor. Add butter, heavy cream, and horseradish. Pulse until smooth.
  5. Taste puree and season as needed with salt and pepper. Puree again. Voila!

cauliEnjoy your newfound puree heaven with these Fall-off-the-Bone Beer-Braised Short Ribs, and then shoot me a message to tell me all about it!