breakfast, Clean Eating, Recipe

Homemade Two-Ingredient Coconut Yogurt

I’ve never been a yogurt person… until about 2 weeks ago when I tried homemade yogurt for the first time. Coconut yogurt, actually. It is in a league of its own, y’all.

To be completely honest, I was pretty intimidated to try to make it myself, and the idea of milk sitting out on my counter for days…. ewww. But I’m so glad I did! I want every.last.bite. And if I can make it, you can too!

No fancy equipment needed – just two ingredients and some patience!

Here are the details:

Ingredients:

-1 can of full fat coconut milk (I used BPA free and organic. Note: I have tested with 365 Organic and Thai Kitchen Organic. I had the most success with 365 Organic.)

-2 Probiotic capsules (I have with tested Renew Life Ultimate Flora which I ordered from Amazon. Note: Any good quality probiotic works, just be sure it does not include prebiotics.)

Method:

1. Pour coconut milk into a clean glass jar (like a mason jar).

2. Pour contents of probiotic capsules on top of coconut milk and mix well with a wooden spoon.

3. Cover with a cheese cloth or paper towel and wait. Allow to sit on your counter for 24-48 hours.

4. Once your yogurt has activated, place in refrigerator to thicken and chill.

Can be consumed for up to 7 days.

It’s so thick and creamy. I like mine plain in a yogurt bowl, but you can add fruit, vanilla extract or maple syrup… the possibilities are endless!

Let me know if you try it!

breakfast, Clean Eating, Recipe, Whole 30

W30 Sweet Potato + Chorizo Frittata

Frittatas and breakfast bakes are my jam! I usually make them on Sundays then slice and store for quick and easy breakfasts during the week. Here’s one of go-to’s plus links to some of my other faves!

You’ll need:

– 2 tablespoons olive oil

– 1 pound chorizo sausage

– 2 cups sweet potatoes, shredded or finely chopped

– 1/2 cup yellow onion, diced

– 1/4 cup full-fat coconut milk or unsweetened almond milk

– 10 eggs

-1 big handful spinach, fresh

-2 Roma tomatoes, sliced

Method:

1. Preheat oven to 350.

2. Heat olive oil in a large cast iron (or oven safe) skillet over medium heat.

3. Add chorizo, sweet potatoes and onion and sauté until chorizo is fully cooked.

4. Crack eggs and whisk with milk. Season with S+P. (I like to throw this in my blender to quickly mix.)

5. Sprinkle spinach over chorizo mixture then pour egg mixture on top. Allow to cook for about 2 minutes.

6. Arrange sliced tomatoes on top.

7. Bake Frittata in the oven for 10-12 minutes or until eggs are fully cooked.

Some other meal prep breakfast favorites:

•Easy Breakfast Casserole from PaleOMG

•Buffalo Chicken Frittata from Thyme and Joy

•Enchilada Breakfast Bake

breakfast, Clean Eating, Whole 30

Whole 30 Egg Bake

This is so good it’s worthy of a holiday breakfast, yet so easy it’s also a great weekly meal prep option! The veggies can be switched out for anything your ❤️ desires!

You’ll need:

-1 pound compliant breakfast sausage (or 1 pack of @aidells sausage, chopped into bite sized pieces)

-2 1/2 cups butternut squash, diced (sweet potatoes or white potatoes can also be used here!)

-1 yellow onion, chopped

-1 red bell pepper, chopped

-2-3 cups fresh kale, removed from stems and chopped

-10 eggs

-1/4 cup canned full-fat coconut milk (use solid part only)

-Seasoning of your choice (Today I used Traders Joe’s Everything Bagel… but garlic powder, salt and pepper are 👌🏻)

Method:

•preheat oven to 400

•line a baking sheet with parchment paper

•place squash and pepper on baking sheet. Lightly coat with olive oil, season with S+P and put in the oven for about 10 minutes.

•while veggies roast, cook sausage in a pan

•once sausage is cooked, add onion to the pan and cook until tender

•add kale to sausage/onion pan and allow to cook for a few minutes

•crack eggs and whisk in a bowl with the your seasoning and the solid parts of the coconut milk (do not use watery part)

•remove squash and peppers from oven.

•layer into a well coated 9×13 pan (I use coconut oil) in the following order: sausage/kale/onion ➡️squash/peppers ➡️egg/coconut milk

•bake approximately 20 minutes in 400 degree oven or until edges start to brown and eggs are cooked through.

I’m serving this one on Christmas morning, but I like to slice into pieces and reheat for on-the-go breakfasts when I meal prep for the week!

Note: Frozen veggies will not work well in this recipe as they will produce too much water.