While searching for something new to make with a bag of frozen kale I came across this blog: 365 Days of Kale. Who would have thought there was a blog devoted entirely to kale! Scrolling through the site and it’s recipes I found this one for kale that included eggs. I had just about everything on hand. To reduce the number of carbs I only used 1 large potato that had been peeled, diced and boiled until tender.

Kale and Eggs

8 ounces of frozen chopped kale, thawed

1 large potato, peeled, diced and boiled until tender

1 small onion

1 clove of garlic, minced

roasted red peppers, several pieces diced

4 eggs

chives

1 – 2 tablespoons olive oil, butter or coconut oil

salt and pepper

In a large skillet add the oil of your choice and turn the stove on to medium heat. Add the diced onion and garlic and saute. While these are cooking squeeze the kale gently to remove any excess water. Add the kale to the pan. Cook until the kale has softened a bit then add the red peppers and potatoes. Cook for several minutes until all the vegetables are warm. Make 4 small depressions in the vegetables. Crack an egg into each depression. Cover the pan and allow the steam to cook the eggs. Remove the cover, turn off the heat. Sprinkle some of the chives over the eggs and serve. Add salt and pepper to taste before eating.

If you like kale then you will enjoy this recipe. I’ve already made it a second time and added frozen zucchini that had been thawed when I added the kale to the pan. This would probably taste delicious with some linguica (Portuguese sausage) or even some bacon.

This post is being linked back to Real Food Wednesdays.

School is now officially back in session and this semester all of my classes start early. Since I don’t like to eat in the car while driving I need to eat breakfast before I leave or pack something to eat between classes. I’ve tried making muffins in the past using coconut flour but I find them to eggy (is that a word?) in consistency. I’ve tried replacing some of the coconut with almond flour but didn’t like that results either. I needed something to bind the mixture together besides several eggs. At first I tried Greek yogurt to moisten the batter up but the texture wasn’t right. Then I tried a mixture of yogurt and cream cheese and that worked out much better.

I’ve made this coffee cake recipe several times now. Instead of baking it in the oven you can microwave it. Talk about fast and easy. If you use a plastic container that has a cover you can eat half once it’s cooked and save the rest for the next day.

Low Carb Coffee Cake

2 tablespoons almond flour

1 tablespoon coconut flour

2 teaspoons Splenda (or sweetener of your choice)

1/4 teaspoon ground cinnamon

1/4 teaspoon baking powder

pinch of salt

1 egg

2 tablespoons greek yogurt

1 tablespoon cream cheese

1 tablespoon butter

1/2 teaspoon vanilla extract

Topping

1 1/2 tablespoons almond flour

1/2 tablespoon butter, softened

2 teaspoons Splenda

1/2 teaspoon ground cinnamon

In a microwaveable bowl blend the almond flour, coconut flour, Splenda, salt, baking powder and cinnamon. In another bowl add the butter and cream cheese. Microwave it for 10 to 15 seconds to melt the butter and soften the cream cheese. To the butter mixture add the yogurt, egg and vanilla extract. Mix well. Add the butter mixture into the flour mixture and blend. Set this aside while you make the topping so it can absorb some of the liquid.

For the topping blend the almond flour, splenda and ground cinnamon. Add the butter and use a fork to mix until crumbly. Spread over the top of the batter.

Microwave on high for 2 minutes. Check to see if the center is cooked. If the center is still wet cook for an additional 30 seconds to 1 minute until the center is set. Remove from the microwave and allow to cool for a few minutes. Cut in half and serve.

Serves 2

Calories: 193.2

Fat: 17.5 grams

Total Carbs: 6.9 grams

Fiber: 3.7 grams

Protein: 7.5 grams

Here is the container I used to make the coffee cake:

Here’s what it looks like when it’s cut in half. The texture is still cake like:

If you try this recipe let me know what you think. Do you prefer recipes that use only coconut flour or a blend of coconut and almond flour. Got a favorite recipe that only uses coconut flour? Leave a comment with a link below. I’d love to try some other cake type recipes out.

This recipe  is being linked back to the following blogs. Stop in to check out all the other great recipes, tips and ideas:

Real Food Wednesday at Kelly the Kitchen Kop

It seems that no one in my house can agree on what they like to eat with eggs, waffles or pancakes.

My husband likes those anemic looking maple flavored sausage links that are sold in the freezer section.

Ashley, my oldest daughter, hates the weird sausage texture not necessarily taste, dislikes bacon but loves Canadian bacon.

The youngest daughter, Rachel, is the bacon queen but also likes sausage.

Anna, my middle daughter, has preferences that seem to change as quickly as the wind.

Since everyone seems to like sausage, maybe not the wrinkled frozen sausage links, it seemed like that was a good place to start. After making a couple of batches we discovered that getting maple syrup on the sausages made them taste even better. So I started putting maple syrup right into the sausage mix itself. Start with the amount shown and adjust up or down for your own taste. You can always top the sausage with an extra drizzle of syrup if you’d like.

Maple Breakfast Sausage

2 pounds ground pork (you can also use beef, turkey or a combination of meats)

2 tablespoons maple syrup

2 teaspoons salt

2 teaspoons sage

1 teaspoon black pepper

1/2 teaspoon ground nutmeg

1/4 teaspoon crushed red pepper

1/8 teaspoon ground ginger

* In a large bowl combine all the ingredients and mix well

* Form into patties.

* If cooking: in a large skillet cook over medium heat until centers are no longer pink

* To freeze: place in a single layer on a cookie sheet and freeze until firm. Wrap in plastic wrap and transfer to a freezer bag. To use: remove from freezer and thaw in refrigerator before cooking. This recipe can be doubled or tripled easily. It just depends upon how big a mixing bowl you have to work with.

Depending upon what I’m making I often try to at least double the recipe. There wasn’t much space left in my freezer after recently making lots of waffles so I tried double stacking the patties over pieces of waxed paper. It didn’t work too well. The patties stuck together and needed to be pried apart in order to package them in freezer bags. Oops!

This post is linked to the following blogs. Stop by and check out all the other great recipes, tips and ideas:

Hearth and Soul at A Moderate Life, Girlichef, Hunger and Thirst and Frugal Crunchy Christy.

Real Food Wednesdays at Kelly The Kitchen Kop.

Fight Back Fridays At Food Renegade.