Sunday Breakfast (Paleo friendly, Gluten Free)

My darling hubby has decided that the Paleo lifestyle is for him. We recently figured out that our daughter has issues with some forms of dairy - milk and cottage cheese being the worst offenders. All three of us are gluten sensitive and avoid MSG and artificial sweetners. With so many differences, how do we make even one meal? We focus on the similarities. To be specific, veggies and organic, grass-fed meats, wild caught fish and seafood work for all of us. Coconut flour is SCD and Paleo friendly, as well as Gluten-free. Eggs are encouraged on Paleo and allowed in moderation on SCD. Fruits are allowed on Paleo and SCD and are gluten free. All of these things, being in their natural form, obviously do not contain artificial sweetners or MSG. Of course, you should still ALWAYS read the label on any ingredients you buy.

Below are the recipes for our latest Sunday Brunch. Darling hubby and I LOVE Sunday Brunch. So much, in fact, that we had a morning wedding just so that we could have a brunch reception! 

I've included a link to the crepe recipe that we found on the Against All Grains site. I love her site, great recipes and I've learned a lot from reading her posts. 

Darling hubby is the crepe maker. He found that he had to thin the batter quite a bit after the second stirring. Also, he held out the baking powder until the second stirring. We used coconut milk as that's what we had on hand. And, from reading another post on Against All Grains, added 2 tbsp of potato starch when the original crepes weren't holding together enough to turn them over. This made a huge difference in the end product. We still found that these were more like a pancake than a crepe, so we enjoyed them open faced. In the end, it all worked well and served as a terrific brunch dish - savory with the sausage, veggies, scrambled eggs and some salsa verde; and sweet with the cinnamon apples and pecans.

The rest was made up by darling hubby and I. What are your favorite brunch dishes?

Against All Grains Tortilla Recipe  

Baked Cinnamon Apples and Pecans
This is a great "sweet" treat. I found organic Granny Smith apples @ the market for a good price this week, so it afforded the opportunity to come up with this dish. If you miss apple desserts laced with Cinnamon, this is a great substitute that also happens to be better for you!

4 medium to large GS apples, washed and chopped into 1" pieces
1/4 cup date sugar
2 handfuls (about 1/2 cup) pecan halves
2 tsp Saigon Cinnamon (or to taste)
small pinch of sea salt
1/2 tsp Vanilla (GF)
2 Tbsp Raw Butter 

Preheat oven to 350. Wash and chop apples and place them in a baking dish. Chop pecans into large chunks (I found it easy to just chop them in half). Add date sugar, vanilla, salt and cinnamon and stir with a large spoon to evenly distribute the spices. Dot the top with butter. Bake for 30 minutes and stir to ensure even cooking. Cook for 10 more minutes or until apples are soft.

Serve on SCD yogurt as a special treat or on the crepes as a breakfast treat.


Sausage and Veggie Filling
This recipe can be used in many ways. It makes a great foundation for a fritatta, a terrific filing for an omelet or add your favorite marinara and serve over GF pasta or spaghetti squash for a terrific dinner.

1/2 lb organic breakfast sausage 
1 medium green pepper, large dice
1 medium red pepper (sweet), large dice
1 medium red onion, large dice
2 large handfuls of matchstick carrots
1 small baked potato or left over fried potatoes (optional)
2 handfuls of spinach, chopped
2 handfuls of baby bella mushrooms, large chop
Salt and pepper to taste

Fry sausage in a large skillet, over medium heat, breaking the meat into chunks as you cook. When sausage is no longer pink, add all of the vegetables EXCEPT the spinach. Cook until the onions are translucent and the peppers soften. Add spinach and stir to combine. Cook until spinach has begun to wilt. Turn off the flame and allow to sit over the warm burner until the crepes are ready to fill.