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, 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
Entrées, Food

Maple-Ginger Salmon

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

baked salmon on a plate with asparagus and carrots

Here’s a new recipe that our family loves! It’s a sweet and savory salmon filet with a touch of spice.

Lately our family has been eating more fish. I used to take fish oil supplements to make sure that I was getting enough omega-3 fatty acids. These fatty acids are important for bone and brain health so I didn’t want to be missing out, especially while pregnant and nursing. But supplements are expensive!

After mulling it over, I decided that eating fish is better than taking omega-3 supplements for a couple reasons. First, instead of consuming a highly processed capsule, you are eating a whole food which contains other important nutrients like selenium, B vitamins, potassium, copper, magnesium, iron and zinc. Second, it’s cheaper. Instead of buying something extra, you’re just buying food – something you already do.

Now I know that fish can be expensive, but there are a couple ways to save money. One way is to choose frozen or canned fish over fresh. Another is to choose smaller fish, like Atlantic Mackerel or sardines, instead of larger fish like salmon.

If you decide to incorporate more fish into your meals, be sure to choose low mercury fish that are high in omega-3 fatty acids and aim for 2-3 servings per week. Here’s a list of the top 9 fish that meet these criteria.

This recipe features salmon, which is a great low mercury, high omega-3 fish. I hope you will enjoy this recipe as much as we did!

Maple-Ginger Baked Salmon Recipe

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Ingredients

4 4oz salmon fillets
6 TBS avocado oil
2 TBS balsamic vinegar
2 TBS maple syrup
1 TBS ground ginger
1 TBS dried thyme

Preparation

Preheat oven to 400 degrees F.

Mix together oil, vinegar, syrup, ginger and thyme in a gallon-sized ziplock bag.

Dry salmon fillets with a paper towel and place them in the bag to marinate for at least 15 minutes but no more than 30 minutes. Make sure that the fish is fully covered and refrigerated while it is marinating.

Place salmon with its skin facing down on a lined baking sheet and bake for 8-10 minutes until flesh is opaque and flakes with a fork.


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maple ginger baked salmon recipe
Entrées, Sides

Hearty Vegetable Soup

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

hearty vegetable soup with beans, carrots, summer squash and cabbage

Leaves are falling, pumpkins are everywhere, and there’s a chill in there air. You know what that means: Soup season is finally here! To celebrate, I thought I’d share with you my favorite vegetable soup recipe.

This recipe is a lot of fun to make because it has so much color: green beans, yellow squash, orange carrots, and purple cabbage. If you threw a red pepper in there, you’d almost have the whole rainbow represented! That’s why this hot soup is the perfect way to brighten up a cold and dreary day.

This veggie-packed soup comes together quickly and easily making it a perfect choice for a busy weeknight. It makes 6-8 full servings and 8-10 side servings so unless you’re feeding a small army, you should have leftovers for at least a couple days. Win!

How to Make Hearty Vegetable Soup

Ingredients

12 cups chicken or vegetable broth (no salt added)
4 cups green beans, chopped
1 onion, chopped
3 summer squash, diced
5 carrots, peeled and chopped
1 small purple cabbage, quartered and chopped
1/2 cup fresh parsley, chopped
1 TBS apple cider vinegar
1 TBS dried basil
1 TBS dried oregano
1 TBS dried thyme
1 tsp ground black pepper
1 TBS salt

Preparation

Place all the ingredients in a large pot and bring to a boil. Turn down the heat and simmer until vegetables are tender.


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hearty vegetable soup recipe
Food, Sides

Oven Roasted Broccolini

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

oven roasted broccolini (baby broccoli) with wooden slotted turner

Yesterday was the first time I have ever eaten broccolini in my twenty (plus a few) years of existence. I wish I had discovered it sooner because it’s delicious!

Broccolini, or baby broccoli, is a hybrid vegetable similar to regular broccoli, but different in a few ways. In particular, it has smaller florets, a longer, thinner stalk, and a slightly different (and in my opinion, better) taste. It’s slightly sweet and reminiscent of asparagus.

Broccolini can be served in a variety of ways including raw, boiled or steamed. I chose to roast it, which brought out more of its flavor and added a bit of crispness.

Here’s a basic recipe for Roasted Broccolini for you to enjoy.

How to Make Oven-Roasted Broccolini (Baby Broccoli)

Ingredients

1 lb broccolini
avocado oil
black pepper, ground
garlic powder
salt

Preparation

Preheat oven to 400 degrees F.

Wash the broccolini and trim the ends of the stems off. Dry the broccolini and toss them in avocado oil.

Sprinkle with spices and salt. Bake for 12- 14 minutes until florets reach desired crispness.


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oven roasted broccolini recipe