Blueberry Sweet Potato breakfast casserole - Paleo, Whole30

When I am doing Whole30, I get tired of eating eggs! Who doesn't? Believe it or not, this is what I eat when I am tried of eggs. Even though it has eggs in it, it doesn't taste like an egg dish to me.

Cooking Equipment

12-inch cast iron skillet, seasoned

Ingredients

up to 1/4 cup ghee (if you're not on whole30 you can use butter)

2-3 medium sweet potatoes, peeled and dices in half inch cubes

1/2 tsp salt

1 apple, diced

5 large eggs

1 cup canned coconut milk 

1/4 cup chopped walnuts or almonds

1/2 cup blueberries fresh or frozen

Preheat oven to 325 degrees. On your stove top, heat half the ghee in the skillet add your sweet potatoes and sprinkle with salt. Cook sweet potatoes until they are almost soft, 7-8 minutes and then add the apple. Cook for 3-4 minutes minutes until the sweet potatoes and the apples are soft. While cooking your apples, warm the coconut milk in the microwave for 15-20 seconds to partially melt it. Beat your eggs slightly with coconut milk. There will be some clumps of coconut milk in the eggs, this is fine as it will melt more when you pour it in the skillet.

Sprinkle nuts and blueberries over the sweet potatoes and then pour the egg mixture. Stir to incorporate with the sweet potatoes. Any clumps of coconut milk should melt, take care to mix it in with the eggs.

Place the skillet in the oven and bake until the eggs are done, 15-20 minutes.

Blueberry lemon cake - 3 WW pts

Summer is coming! This great cake has all the summer flavors you crave and less guilt.

Even though I'm trying to eat healthy, sometimes I still feel like baking. I mean I want to eat the baked goods too but sometimes you really just feel like baking. Just me?

So I decided I would bake something to take to my friends house. That would kill the urge and I'd only eat 1-2 pieces.

Even though it was for non-WW people, I baked it WW style and planned to warn them that it was healthy.

This cake is light and summery. You could almost eat it for breakfast with a side of yogurt! It's not overly sweet, with about half the amount of sugar of similar cakes. I avoid artificial sugars, if you want it sweeter you could add some stevia or drizzle some honey on top.

Ingredients
2 large eggs
1/2 brown sugar
1 cup plain Greek yogurt
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1/4 tsp salt
2 cups self-rising flour
1 Tb lemon juice (approximately the juice of half a large lemon)
16 oz frozen blueberries, thawed
1 Tb corn starch


Directions:
Preheat oven to 375 degrees and grease a 9-inch square cake pan.

Whisk eggs with sugar until it's light in color and thick. I use the whisk attachment on my Kitchenaid stand mixer.

Fluffy egg sugar

Add yogurt, applesauce, vanilla and salt and whisk on low speed until mixed thoroughly. Add flour and whisk until incorporated fully. Add the lemon juice and stir well until fully combined.

Rinse thawed blueberries thoroughly. Pat dry with a paper towel and toss with corn starch until no white remains from the corn starch.

See the white corn starch? Keep mixing!

Pour half of the batter into the greased cake pan and top with half of the blueberries. Add the remaining batter and top with remaining blueberries.

Bake at 375 for 38-40 minutes or until an inserted toothpick comes out clean. Cut into 12 servings, each piece is 3 points on WW freestyle or 2 pieces for 7 points.

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