Breakfasts

Cheesy Sauerkraut Egg Muffins

Gluten-free, Keto, Nut-free, Vegetarian

Read Time 3.8 minutes

cheesy vegetable egg muffins with kale and sauerkraut

These deliciously cheesy, vegetable egg muffins make for a quick and easy low-carb or keto breakfast idea. Packed with protein and colorful fermented cabbage, these egg muffins are full of important nutrients that will help you start off your day on the right foot. Not only that, but they’ll help you get out the door on time if you make them a day ahead. Just pop a few in the microwave to reheat and head off to work with a hot and healthy breakfast in hand!

You might be surprised to see sauerkraut as an ingredient in these egg muffins. I was a little skeptical about the idea of combining lacto-fermented cabbage with eggs too at first. But, inspired by a quiche recipe from Fermented Vegetables (affiliate link), I decided to give it a try with a few twists of my own. And I’m glad I did because as it turns out, fermented cabbage with kale and cheesy eggs is a match made in heaven. Who would have guessed?

I hope you will enjoy this tasty and time-saving breakfast!

Cheesy Sauerkraut Egg Muffin Recipe

Ingredients

12 eggs
1 cup of sauerkraut, drained
1 1/2 cups cheddar cheese, shredded
2 cups frozen spinach or kale
1/2 tsp black pepper
1/4 tsp salt

Preparation

Preheat the oven to 375 degrees F.

Mix ingredients together in a large bowl. Scoop into greased muffin tin.

Bake for 15 to 20 minutes until thoroughly cooked. How to tell when egg muffins are done? You can tell they are done when they start to brown and no longer jiggle in the middle if you move them!

Remove with a knife. If you’ve greased your pan well they should come out easily. Transfer to a wire rack. Serve hot.


How to Store Egg Muffins

These egg muffins, once cooked, should be either refrigerated or frozen. I like to store mine in a covered 9 by 11 baking dish. If you want to freeze them, you have a couple options. You can place them on a baking sheet, freeze them, and transfer them to a ziplock bag or you can layer them in a freezer safe container between layers of parchment paper. Either way will work.


How Long Do Egg Muffins Last?

Egg muffins will keep 3 to 4 days in the fridge after being cooked. In the freezer they will last 2 to 3 months. Trust your senses: if they look weird or smell weird, throw them out.


How to Reheat Egg Muffins

My favorite way to eat these egg muffins is fresh out of the oven! But, you can also reheat them in your toaster oven or microwave. The time it takes to reheat the egg muffins will depend on what you use to reheat them and whether or not your egg muffins are frozen.


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recipe for cheesy sauerkraut egg muffins
Food, Lifestyle

Misfits Market Initial Review

Updated February 26, 2020
Read Time: 6.6 minutes

I’m usually not the type of person influenced by internet advertising, especially if it is coming to me through social media! But I’ve got to admit, Misfits Market’s advertisements on Facebook for organic produce at up to 40% off grocery store prices caught my attention. As a frugal stay-at-home mama, I’m always looking for a good deal!

What is Misfits Market?

In case you haven’t seen Misfits Market on social media yet, let me share with you a little about the company. Misfits Market is a subscription service where you can buy certified organic, non-GMO fruits and vegetables at a reduced price. You can also purchase add-ons which are packaged food items like chocolate or Bob’s Red Mill gluten-free flour that might have slightly damaged packing or being going out of date in the next six weeks. Their goal is to end the cycle of food waste by rescuing food items that can’t be sold in grocery stores but are still good.

How does Misfits Markets work?

Misfits Market purchases “misfit” produce from farmers across the country at a discounted price. There’s nothing wrong with these oddball fruits and veggies – they just might be too small, too large, or too strangely shaped to be sold in regular grocery stores. This unique produce is then packaged and shipped to consumers via a subscription service.

Subscribers can choose from two sizes of shipments: the Mischief box (10-13 lbs of produce) and the Madness box (18-22 lbs of produce). Shipments are mailed in eco-friendly packaging and can arrive weekly or biweekly, according to the subscriber’s choice.

My First Experience with Misfits Market: An Initial Review

Disclaimer: I am not an affiliate of Misfits Market and I do not receive any compensation for this review.

If you have been following my blog, then you’ll know that I have been eagerly anticipating my first shipment of fresh organic veggies from Misfits Market for a while now. I thought that I would share the unboxing of my first box with you, so you can share in my excitement.

I was hoping my box from Misfits Market would arrive before I went grocery shopping today, but it didn’t. However, I made a point when I was shopping to only get the bare necessities (a.k.a. the snacks like 90% dark chocolate and aged cheddar cheese) so that I wouldn’t end up wasting food. I knew that I might have to change this week’s meal plan when it arrived.

And finally, around 4 p.m., it did! Here is my box as it arrived on my doorstep.

Unopened Misfits Market box on porch after delivery

When I first opened the box, I was a bit disappointed, because I thought that I had gotten a bunch of random vegetables that would be hard to meal plan with. However, after I laid it all out and sorted through it, I realized that the produce was carefully chosen so that it would be possible to make thoughtful, balanced meals.

Here are the fruits and veggies after I unpacked and sorted them.

array of organic fruits and vegetables on a table

In case you’re wondering what was in our box, we got:

2 acorn squash
2 broccoli heads
2 cauliflower heads
2 cucumbers
2 bunches of kale
4 limes
4 mangoes
6 apples
8 onions
10 red potatoes
35 mini peppers

The Pros of Misfits Market

Some things I like about our first box? Overall, I’d say it’s a good variety of quality, seasonal organic fruits and vegetables for a good price. They arrived quickly, in good condition, and in compostable, recyclable and reusable packaging which was pretty cool. (I cut up the compostable foam and it’s currently entertaining my little tot while I write this. Win!) I also like that we got some fruits and vegetables that we normally wouldn’t have purchased, like mangoes and mini peppers. It’s also fun to get produce by mail; not only do you get to anticipate the arrival of a package, but also you also get to dream about the organic goodness waiting inside! It’s a great little surprise.

The Cons of Misfits Market

One thing I didn’t like was that you can’t opt out of certain veggies or fruits unless you have an allergy, and even then it isn’t guaranteed that you won’t get those foods. Since we are trying a low FODMAP diet for the sake of my husband, we normally wouldn’t purchase onions, broccoli or cauliflower because they tend to be problematic for him. But now I’m going to have to find something to do with these veggies. Maybe they’ll just make their way into this week’s stir-fry and the baby and I will eat them! One other thing that will take some getting used to is planning meals around what arrives in the mail because it switches up the usual flow of things. But it will be a good opportunities to get my creative juices flowing.

My Conclusion

Will I reorder? Probably. It’s hard to get a good feel for a product or service until you try it for a while. So we’re going to test it out and see how it works for us. Stay tuned for an update!

What do you think about getting fruits and veggies by mail? Have you ordered from Misfits Market?

Sides

Roasted Butternut Squash

Autoimmune Paleo (AIP)*, Dairy-free, Egg-free, Gluten-free, Nut-free, Paleo, Vegan, Whole30

roasted and cubed butternut squash with cinnamon

Looking for a new way to enjoy butternut squash? This is it!

Roasted butternut squash with warming spices like cinnamon and nutmeg is a simple, healthy and flavorful side dish that your whole family will enjoy. (Seriously, even our picky toddler loved it!) This dish is quick and easy to prepare and very versatile – it pairs well with just about anything from beef to black beans! We’ve even thrown it into a vegetarian chili with great results.

Can’t get enough butternut in your life? Check out my Roasted Butternut Squash and Apple Soup!

How to Make Roasted Butternut Squash with Cinnamon and Nutmeg

Ingredients

1 butternut squash, peeled and cubed
avocado oil
ground cinnamon
ground nutmeg*
salt

*To make this AIP compliant, substitute ground nutmeg with mace

Preparation

Preheat the oven to 400 degrees F.

Arrange cubed butternut on a baking sheet lined with parchment paper, toss with avocado oil. Sprinkle with cinnamon, nutmeg (or mace), and salt to taste.

Bake for 20 to 25 minutes until tender.


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roasted butternut squash recipe
Entrées

Green Bean and Potato Casserole with Melted Brie

Egg-free, Gluten-free, Nut-free, Vegetarian

green bean and potato casserole with melted brie

This simple casserole is the ultimate comfort food. After all, what could be possibly be better than a plate full of warm potatoes and tender green beans, smothered in creamy melted brie?

Not much. Or at least I can’t think of anything at the moment!

This tasty casserole is simple to make, easy to prepare ahead of time and freezes well. I think you’ll want to include it as a regular on your weekly rotation. Enjoy!

How to Make Green Bean and Potato Casserole with Melted Brie

Ingredients

1/3 cup filtered water
2.5-3 lbs russet potatoes, cubed
1 onion, chopped
8 oz. baby bella mushrooms, chopped
6 cloves garlic, chopped
4 cups frozen green beans
1 lb brie, cut into 1x1x0.5 inch pieces
avocado oil
salt
pepper

Preparation

Preheat the oven to 400 degrees F.

Pour 1/3 cup of water into the bottom of a 9 x 11 casserole dish. Cover with potatoes and sprinkle with salt and pepper.

Saute onions, mushrooms and garlic in avocado oil over medium heat until the onions begin to turn translucent. Remove from the pan and spread evenly over potatoes.

Layer green beans on top of the onions. Drizzle with avocado oil, salt, and pepper.

Place slices of brie evenly over the top of the casserole.

Bake for 50 minutes or until the potatoes are tender. If the rinds of the brie start to burn, cover with aluminum foil.


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green bean and potato casserole with melted brie recipe
Entrées

Beef-Sauerkraut Skillet

Autoimmune Paleo (AIP), Dairy-free, Egg-free, Gluten-free, Ketogenic, Nut-free, Paleo

beef sauerkraut skillet

Looking for an easy way to get more fermented foods in your diet? If you’re not, you should be! Fermented foods like sauerkraut have a number of health benefits. For instance, fermented foods:

  • Provide us with beneficial bacteria (probiotics)
  • Increase the bioavailability of nutrients in food, like iron
  • Contain or enhance important vitamins like vitamin C, B12, and folate
  • Support the immune system
  • Improve digestion

    Source: Shockey, Kirsten, and Christopher Shockey. Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables and Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes. Storey Publishing, 2014, p 21.

But, if the nutritional benefits of sauerkraut aren’t enough to entice you to incorporate more of it into your life, the taste will. It’s delicious! Especially when paired with ground beef, onions, and apples. This easy, one pan meal brings together these sweet and savory flavors for your whole family to enjoy.

How to Make Beef-Sauerkraut Skillet

Ingredients

1 lb ground beef
1 red onion, chopped
1 bell pepper, diced
2 apple, diced (optional)
3 cups sauerkraut
2 tsp apple cider vinegar
2 bay leaves
1 tsp ground black pepper
1 tsp dried oregano

Preparation

Cook the ground beef, onion, pepper, and apples over medium heat until the meat is browned and the apples, onion and pepper are tender. Be sure to stir occasionally.

Add the remaining ingredients. Heat over medium, stirring occasionally, until the sauerkraut is hot. Serve and enjoy.


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beef-sauerkraut skillet recipe

Shockey, Kirsten, and Christopher Shockey. Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables and Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes. Storey Publishing, 2014, p 21.

Entrées, Food

Rainbow Vegetable Slow-Cooker Pot-Roast

Autoimmune Paleo (AIP)*, Dairy-free, Egg-Free, Gluten-Free, Ketogenic, Paleo

picture of a potroast with onions and carrots

This dish is not only a feast for the palate, but also for the eyes! It features a wide variety of textures and colors and, if you plan it right, this dish will showcase every color of the rainbow (minus blue) making it a fun meal for kids and adults alike.

This recipe is great for busy weeknights or days when you’re feeling lazy and don’t want to cook. All you need to do is spend 15 to 20 minutes of prep work in the morning and come home in the evening to enjoy a hot, satisfying, and healthy meal.

Enjoy!


How to Make Rainbow Vegetable Slow-Cooker Pot-Roast

Ingredients

2 lb chuck roast
2 TBS avocado oil
8 rainbow carrots, chopped in 3 inch lengths and quartered
2 bell peppers, chopped
1 red onion, chopped
2 large tomatoes, diced
1 can diced tomatoes
2 limes, juiced
1/4 cup fresh cilantro, chopped
1 TBS apple cider vinegar
2 tsp black pepper
2 tsp powdered garlic
1.5 tsp salt (more to taste)
1 tsp dried basil
1 tsp dried tarragon
1 tsp dried oregano
1 tsp dried thyme

Preparation

Place the carrots in your slow cooker.

Add avocado oil to a large skillet on medium-high heat. Cook the roast on all sides until it is golden brown. This should take 8-10 minutes. Then remove the roast and place it on its bed of carrots in the slow cooker.

Saute the onions and peppers until the onions begin to turn translucent, about 4 minutes. Then, them add to the slow cooker.

Add the remaining ingredients and cook on low for 8 hours. When the meat comes apart easily with a fork, it’s ready!


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rainbow vegetable potroast recipe
Desserts

Banana-Nut Bread

Dairy-free, Gluten-free, Nut-free*

sliced loaf of banana nut bread

Our family was recently invited over to a short-notice dinner at my dad’s house. Not wanting to show up without a dish to pass, I scanned the kitchen looking for ideas. When I spied some aging bananas on the counter, I decided they would be perfect for a gluten-free banana bread!

This banana bread is a wonderful treat for breakfast (or dessert) because it’s fluffy, it’s moist and it’s generously spiced. To top it off, it’s got way less sugar than your average banana bread so don’t feel too bad if you indulge in an extra slice…or two.


How to Make Gluten-Free Banana-Nut Bread

Ingredients

2 cups Bob’s Red Mill Gluten-Free 1:1 Baking Flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 eggs, beaten
4 ripe bananas, mashed
1/2 cup sugar
1/2 cup avocado oil
1/2 cup walnut, chopped
1/2 cup dried fruit of choice, such as raisins, cranberries, or chopped figs (optional)

Preparation

Preheat the oven to 350 degrees F. Grease and flour (1) 9x5x3-inch or (2) 7.5×3.5×2-inch loaf pans.

Combine dry ingredients (minus sugar, nuts, and fruit) in a large mixing bowl.

In a small bowl, stir together eggs,banana, sugar, and oil.

Mix wet ingredients with the dry ingredients until just barely combined. It’s okay if the batter is lumpy.

Stir in walnuts and dried fruit, if applicable.

Pour into loaf pan(s) and bake 55 to 60 mins (for the larger pan) or 40 to 45 minutes (for the two smaller pans). When an inserted toothpick comes out clean, the bread is done!

Tip: Cover with foil in the last 15 minutes if it looks like the top of the bread is getting too brown.


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 banana nut bread recipe
Food, Sides

Maple-Ginger Roasted Carrots

Autoimmune Paleo (AIP), Dairy-free, Egg-free, Gluten-Free, Low-FODMAP, Nut-free, Paleo, Vegan

maple ginger roasted carrots on a baking sheet

I don’t know about you, but sometimes I just don’t feel like cooking! These Maple-Ginger Roasted Carrots are one of my favorite sides when not in the mood to make dinner. They are super simple to prepare and only require a few ingredients which is why they are a perfect choice for a busy weeknight.

Want a complete meal? Pair them with a protein and some fresh veggies. I find that they taste great with salmon. Here’s a quick and easy salmon recipe you might like to try.

Maple-Ginger Roasted Carrots Recipe

Disclaimer: As an Amazon Associate I earn from qualifying purchases. When you click on a link and make a purchase, I will earn a small commission at no additional cost to you. This commission helps me keep this website up and running!

Ingredients

2 lbs carrots, peeled
2 TBS avocado oil
2 TBS maple syrup
1 tsp ground ginger
1/4 tsp salt

Preparation

Preheat the oven to 400°F.

Arrange carrots on a lined baking sheet.

Combine oil, syrup, ginger, and salt in a small bowl and brush the mixture over the carrots to coat them.

Bake 45 minutes or until tender.


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maple ginger roasted carrots recipe
Entrées, Food

Curry Stuffed Peppers

Dairy-free, Egg-free, Gluten-free, Vegan

two curry stuffed peppers on a plate with a fork

A while back, I gave up making traditional stuffed peppers. I loved the idea of having stuffed peppers for dinner because it was something that I enjoyed when I was a kid. I tried numerous times to get the ratio of rice, tomato, ground beef, and Italian spices correct, but something always went wrong and without fail I ended up with bland, Italian-ish peppers. Bleh.

So I gave up on the idea of making traditional stuffed peppers and decided to try something new: curry stuffed peppers! These curry stuffed peppers are anything but bland because if there’s one thing I can get right in the kitchen, it’s curry!

four curry stuffed peppers on a plate with garnishes

These curry stuffed peppers will quickly become a new dinnertime favorite and make a satisfying meal for “Meatless Monday.” Even children will enjoy them because while they are packed full of spices, the curry is not “hot.” (Though you can certainly turn up the heat if you wish by adding some cayenne or red pepper flakes!)

Serve with a salad for a refreshing and filling whole food plant-based meal.

Curry Stuffed Pepper Recipe

Disclaimer: As an Amazon Associate I earn from qualifying purchases. When you click on a link and make a purchase, I will earn a small commission at no additional cost to you. This commission helps me keep this website up and running!

Ingredients

6 bell peppers
1 cup rice, uncooked
2 15oz cans coconut milk, lite
1 onion, chopped
7 cloves garlic, chopped
2 TBS ground cumin
1 TBS ground turmeric
1 TBS ground ginger
1 TBS ground coriander
1/2 TBS paprika
1 tsp salt
1 tsp garlic powder
1/2 tsp garam masala
1/2 tsp black pepper, ground
to garnish: halved cherry tomatoes, walnuts and fresh parsley

Preparation

Slice the tops of your peppers off and remove the cores, seeds, and membranes. Arrange upright in a baking dish and spray with oil. Bake at 375 degrees F for 20 mins and remove from the oven.

Pour coconut milk into a pot and add rice. Bring to a boil then simmer, covered, until rice is fluffy.

Saute garlic and onion until tender. When the rice is finished, mix in onion, garlic and spices.

Fill peppers with the rice mixture and return to the oven for 15 minutes. Top with walnuts, tomatoes, and parsley to serve.


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curry stuffed peppers recipe

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Food, Sides

Carrot Top Pesto

Dairy-free, Egg-free, Gluten-free, Ketogenic, Paleo, Vegan

carrot top pesto with rainbow carrots on a wooden cutting board

Have you ever bought a bunch of organic carrots at the store and wondered why the grocer didn’t chop the greens off? Surely you can’t eat them! Turns out we were wrong: carrot greens are in fact edible and you can enjoy them in a variety of ways.

In our latest box from Misfits Market, we received two gorgeous bunches of rainbow carrots, each topped with substantial amount of fresh greens. Rather than turn them into compost as I had previously been doing, I decided to make carrot top pesto!

This simple pesto only calls for seven ingredients and it’s quick and easy to make. It transforms ordinary baked spaghetti squash or pasta into a delightful dinner and serves as an interesting dip for fresh vegetables. It also makes for a great conversation starter at parties (You made pesto with what?!).

Enjoy!

pesto made with carrot greens topped with sliced almonds and surrounded by rainbow carrots

How to Make Carrot Top Pesto Using Carrot Greens

Ingredients

8 cups of carrot greens, chopped (about 2 bunches of carrots)
1 cup olive oil
1/2 cup sliced toasted almonds
2 cloves garlic
1 tsp cumin
1 tsp salt (adjust to taste)
1 tsp black pepper

Preparation

Prepare the carrot greens by washing them and removing the woody stems. Some stem is okay, but too if you leave too much stem attached the pesto is a little tough.

Place 4 cups of carrot greens in the food processor. Add remaining ingredients. Process until ingredients are combined.

Add in remaining greens and continue to process until the texture you desire is achieved. If you like a smoother texture you might want to remove the pesto from the food processor and continue blending with an immersion blender.

Sprinkle with sliced almonds and serve.

Note: This pesto should be refrigerated and used within 2 or 3 days.


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carrot top pesto