This crunchy tuber has quickly become one of my favorite potato replacements!
It just satisfies that need to crunch and chew, which I love!
(Don’t these look like the real deal?!)
This crispy tuber has a hint of sweetness and resembles a turnip in appearance. A cup of jicama contains 11.5 g carbohydrates (with 6.4 g being fiber), which is about equal to a carrot. It also brings to mind water chestnuts, so it would probably work great in a stir-fry.
For my Fried Fauxtatoes recipe, I first peeled the jicama and cubed it up into small bite-size pieces. I diced up some onion and skillet fried both in bacon grease for great flavor. The jicama retained its crunch instead of softening like potatoes but it was still a very satisfying breakfast. I topped it with a fried egg.
To read more about the jicama, visit Cooking Light.
Posted in Breakfast, Low Carb Recipes, Recipes, Sides
Tagged Breakfast, crunchy, delicious, egg, fauxtatoes, fried potatoes, grain free, jicama, low carb
October and cooler weather brings on that desire to bake!
This tasty bar recipe from Healthy Living How To is perfect for breakfast or dessert.
Here’s my version of Vanessa’s pumpkin bars topped with a warm cinnamon butter cream sauce that I just threw together using cream, Splenda, and cinnamon.
See the full Pumpkin Bar recipe at Healthy Living How To.
Posted in Breads, Breads, Breakfast, Cakes, Desserts, Desserts, Paleo, Party Treats, Recipes
Tagged autumn, Breakfast, fall, family size, grain free, low carb, October, pumpkin, pumpkin bread, pumpkin cake, sugar free
I’m kinda new to this Paleo way of eating, but I thought it’d be worth a try.
According to my research, this recipe qualifies for Paleo. If you know more than I do, please share your experience. :)
Sausage and Sweet Potato Hash
1/2 of a small sweet potato, cut into small pieces
1 large sausage patty (from the freezer section)
2 tablespoons diced onion
salt, pepper, garlic salt or garlic powder
1 tablespoon bacon grease (or coconut oil)
Sautee all together in a small skillet until potatoes are tender
and sausage is heated through. Serves 1.
Here’s some nutritional data as per My Fitness Pal:
With an abundance of yellow summer squash from our garden, I’m using it in almost more ways that you can count!
I made this casserole for our Sunday dinner and some of it was left over. It made a delicious breakfast this morning! I think it has gotten better with age. Some things just do that . :)
I found the recipe I used at Allrecipes.com.
Summer Squash Casserole
4 cups sliced yellow squash
1/2 cup chopped onion
35 buttery round crackers, crushed
1 cup shredded Cheddar cheese
2 eggs, beaten
3/4 cup milk
1/4 cup butter, melted
1 teaspoon salt
ground black pepper to taste
2 tablespoons butter
Preheat oven to 400 degrees F (200 degrees C).
Place squash and onion in a large skillet over medium heat. Pour in a small amount of water. Cover and cook until squash is tender, about 5 minutes. Drain well and place in a large bowl.
In a medium bowl, mix together cracker crumbs and cheese. Stir half of the cracker mixture into the cooked squash and onions. In a small bowl, mix together eggs and milk, then add to squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper.
Spread into a 9×13 inch baking dish. Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter. Bake in preheated oven for 25 minutes, or until lightly browned.
Enjoy the day you bake it and be sure and save some for breakfast the next morning. You’ll be glad you did.
*By leaving out the crackers and using a mix of cream and water, the carbs in this recipe can be lowered significantly.
I forgot to mention that I made Squash Pickles the other day. Stay tuned for the recipe. :)
Partying over at
Oh, my! I just had to share this recipe from The Country Cook with my readers!
*Disclaimer: This is not a low carb recipe…but oh how I wish it was! :)
A few weeks ago before I started the HHCG diet, I made this easy, yummy coffee cake. It has a secret ingredient that helps make it easy…pancake mix! I just happened to have all the ingredients so I threw it together and I was so happy I did.
Hurry over to The Country Cook’s blog to get this easy recipe and make it this weekend. You know you want to! :)
My breakfast that day…