Breakfast Casserole with Bacon, Sausage, Sweet Potato, and Kale

When I make a recipe, I always expect it to turn out great. Of course, sometimes it doesn't, but if I weren't expecting delicious results, why would I bother making the recipe at all?

On the other hand, sometimes there's a qualifier. I might say to myself, "These cookies will be great--for sugar-free cookies." Or in this case, "This will be wonderful--for a dairy-free breakfast casserole."

You may have already guessed that this recipe blew that qualifier right out of the water (especially since only recipes that are amazing without qualifiers end up on the blog at all!). This breakfast casserole is so delectable that I do not think anyone will notice or care that it's dairy free.

I found this recipe over at Susan's blog, Food.Baby.Life, which was my assignment for this month's Secret Recipe Club reveal. Susan is a busy mom of three boys under age five, and still finds time to study, cook, and share delicious recipes on her blog! I, for one, am very impressed. Susan's recipe index includes a huge selection of allergy-friendly baked goods along with lots of family-friendly main dishes like this one.

Parrilla Mixta Italiana

This Italian summer grilling post is sponsored by Colavita.

To me, a mixed grill is the epitome of summer eating. When I spent a semester in Buenos Aires during college, I loved to go out with friends and order a parrilla mixta, which usually consisted of grilled steak, chicken, chorizo, and often organ meats as well, with a big bowl of herby chimichurri sauce and an even bigger bowl of french fries on the side. Add a bottle of wine and you have yourself one happy evening!

I don't know why it took me so long to recreate a parrilla mixta at home, but when Colavita asked me to write a post on the theme of Italian summer grilling, this was the first thing that came to mind.

Here I've given the Argentine parrilla an Italian twist, marinating the steak and chicken with Italian seasonings and adding capers to the chimichurri. Argentine cuisine is heavily influenced by the food of Italy to begin with--even the Spanish spoken in Buenos Aires sounds uniquely reminiscent of Italian--so Colavita's oils and vinegars work really well with all the components of this South American meal.

Prepping a Week of Paleo Breakfasts (Whole30 Day 9)

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Looking for something to bring to a cookout?  Check out these 10 Paleo Recipes for Summertime Celebrations.

Guys, I am going back to school next week!  Part of the reason I picked January for my Whole30 is that I knew having the first two weeks of the month off would help me get myself on track with my new eating plan before having the stress of school, work, and clinic added on.  Everything has been going smoothly so far, but it's about to get a lot harder.

The key to sticking with the Whole30 throughout a busy work week is planning and preparation.  This weekend I'm planning to make big batches of a few different meals so I can bring leftovers to school for lunch, and even eat leftovers some nights for dinner if I'm too tired to cook.  However, even though I occasionally enjoy a good dinner for breakfast, most mornings I want something a little more traditional.

So, today I'm sharing my plan for prepping a week of paleo breakfasts.  These ideas are perfect if you're doing a Whole30, but are also just great if you have a goal to start each day with a healthy breakfast.  Most of these ideas do require you to get up and cook, but it should only take about 10 minutes, and for a nutritious & tasty breakfast, it's worth it.

Creole Hash & Eggs (Whole30 Day 2)

It's Day 2 of my Whole30, and I'm feeling great so far!  Yesterday I had quite a headache, which I think was because I tried to replace my morning coffee with tea.  It was too soon for that--I need to take my changes one at a time!  Since I don't like black coffee very much, I did a little research and found this recipe for bulletproof coffee.  It's basically hot coffee mixed with some ghee and coconut oil.  I made some using my immersion blender, and it was pretty good!  Not quite as delicious as my regular cup of joe (with copious amounts of grassfed milk, a splash of maple syrup, and a few drops of vanilla extract--none of which are allowed on the Whole30), but much more palatable than plain coffee.