Category Archives: Recipes

Easy Skillet Lasagna

Easy Skillet LasagnaEasy skillet lasagna. Easy and lasagna probably aren’t two words you’d expect to see together – I know I don’t!

This recipe brings it one step further – it’s a one pot meal too! Doesn’t that make lasagna seem so much more accessible?! Say goodbye to the the multiples pots and bowls that pile up when you make the traditional version (and that’s not even counting the baking dish you have to scrub).

I’m all about saving time in the kitchen and if you want to save even more time you could cook up double or triple portions of the meat/onion mixture you brown in the beginning and freeze in individual baggies. Prep time on the night you want this one pot lasagna for dinner would then be next to nothing.

This is a great recipe to put the kids to work – let them break the noodles, dump the tomatoes, and plop the ricotta over the top. They’ll love helping put dinner on the table.

My family prefers it when I buy petite diced tomatoes. Everyone of them protest big chunk of tomatoes. You could also use Italian style diced tomatoes for some easy extra flavor. Seeing how few ingredients are in this dish, I recommend you use quality because all the flavors will come through.

I hope you enjoy this tasty and simple dish that makes lasagna a weeknight meal as much as we do. All three kids (14 month old included) and my husband loved it when we made it again last week.

5.0 from 2 reviews
Easy Skillet Lasagna
Serves: 6
  • 1 pound ground meat (beef, turkey, and/or pork)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • ⅛ t. red pepper flakes
  • 10 lasagna noodles, broken in 2 inch pieces
  • 28 ounces diced tomatoes, with water added to make 4 cups
  • 8 ounces tomato sauce
  • ½ cup Parmesan cheese
  • salt and pepper
  • 1 cup ricotta cheeese
  • Fresh basil and additional Parmesan cheese for garnish
  1. Brown the meat, onion, garlic and red pepper flakes in a 12 inch skillet.
  2. Leave in the bottom of skillet and place the broken lasagna noodles on top.
  3. Pour the diced tomatoes with water and tomato sauce over noodles.
  4. Bring to a simmer, cover, and cook about 20 minutes until noodles are tender. Stir occasionally. Add more water if necessary.
  5. Remove from heat and stir in the Parmesan cheese and salt and pepper.
  6. Dot with tablespoons of ricotta cheese.
  7. Cover and let set for 5 minutes so the ricotta cheese warms.
  8. Sprinkle with fresh basil leaves and a little Parmesan.
Because of the simple ingredients in this recipe, quality will make a difference in the flavor! If you can, use good tomatoes, real Parmesan, etc

My family protests large chunks of tomatoes, so I use petite diced. You could also use Italian style diced tomatoes for additional flavor.

Easy Skillet Lasagna

Homemade French Bread


Homemade french bread on cutting board

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Homemade bread. The entire house smells amazing throughout the baking process and by the time it’s done you are more than ready to devour the loaf. Thankfully, bread is one of the most budget friendly things you can make and, in my opinion, you can’t have too many varieties in your repertoire. This homemade french bread is definitely one you need.

French bread might sound intimidating, but it’s really quite easy. You’ll need to be home for a few hours to get the process done, but the hands on time is actually minimal. Your family will be excited you made the effort and ask for this bread again and again.

I pull out my trusty KitchenAid mixer for most all of my bread making jobs. The mixer even made my list of favorite kitchen appliances. Sure you could knead by hand but this saves me a lot of time (and man power).

After making the dough, you’ll dump it onto a floured surface were you will knead it every 10 minutes for the next hour.

Easy homemade french bread recipe

Next you’ll roll out the dough in a rectangle.

Easy homemade french bread recipe

Then roll the dough up on the long side (like you are making cinnamon rolls), tuck the ends under, and slash the top 4 times. This next step is optional – brush with some beaten egg white.

Easy homemade french bread recipe

The dough will rest a little longer and then you’ll get to enjoy the wonderful smell of your loaves baking!

This batch makes 2 small loaves or 1 large loaf. Feel free to double the recipe by simply doubling the all the ingredients except for the yeast. For the yeast use 1 1/2 Tablespoons.

For small loaves, I use my air bake cookies sheets. For a large loaf I have to use my half sheet pan.

Homemade French Bread

Homemade French Bread
  • 1 tablespoon instant yeast (1½ T if doubling the recipe)
  • 1¼ cup warm water
  • 1 tablespoon sugar
  • 1¼ teaspoons salt
  • 1 tablespoon oil (I used olive oil)
  • 3 cups flour
  • 1 egg white beaten, optional
  1. Put yeast, warm water, and sugar in the stand mixer bowl. Let sit 5 minutes.
  2. Add salt, oil, and 2 cups of flour and mix together.
  3. Add remaining cup of flour and knead 3-5 minutes. The dough will be soft, but if it's overly sticky add a tablespoon or two more flour.
  4. Dump the kneaded dough out onto a floured surface. Every 10 minutes for the next hour knead it a couple of times.
  5. After the hour, divide the dough into two for small loaves or for a large/regular sized loaf don't divide.
  6. Roll dough into rectangles and roll up on the long side. Fold ends under.
  7. Place loaves on a baking sheet and slash the tops 4 times.
  8. Brush with beaten egg white (optional).
  9. Let raise for 30 minutes or until doubled in size.
  10. Preheat oven to 425 degrees.
  11. Bake for 10 minutes at 425 and turn down the temperature to 375 for another 10-15 minutes.
  12. (If making the larger loaf, might need to increase the second baking time to 15-20 minutes).

Easy homemade french bread recipe

Healthy Side Dishes for Grilling


Delicious real food (healthy) side dishes for grilling! Perfect for the next time you fire up the grill. Yummy, so many great ideas.

There is just something delicious about supper from the grill. Our grill has been fired up multiple times a week lately and we are nearing 4th of July weekend where I think the majority of the country will be throwing some meat on the grill or packing a picnic.

The meat is the easy part – add some marinade or rub and you are good to go. Figuring out side dishes for grilling is where the problem comes in. Especially if you want healthy sides!

Don’t worry, I’ve rounded up a great list of 26 healthy side dishes for grilling! These would make the perfect addition to your next grilled supper – in fact, there are enough real food options to keep you going all summer.


Delicious real food (healthy) side dishes for grilling! Perfect for the next time you fire up the grill. Yummy, so many great ideas.

Garbanzo Bean and Roasted Corn Salad

Red White and Blue Fruit Salad

Patriotic Taco Salad

Greek Pasta Salad

Cucumber Tomato Salad

Broccoli Salad


Simple Potato Salad with Thyme and Olive Oil

Potato Salad

Texas Caviar


Delicious real food (healthy) side dishes for grilling! Perfect for the next time you fire up the grill. Yummy, so many great ideas.

Homemade Guacamole

7 Layer Taco Dip

Healthier Cheese Dip (No Velveeta)

Homemade Salsa

Strawberry Peach Salsa

Easy, Delicious Hummus

Veggies, Beans, and Potatoes

Citrus Grilled Asparagus Final copy

Citrus Grilled Asparagus

Homemade French Fries Better Than Fast Food

Bacon Wrapped Jalapeno Poppers

Maple Baked Beans

Cheesy Hashbrown Potatoes

Easy Grilled Vegetables

Grilled Potatoes with Rosemary and Smoked Paprika

Asparagus and Peppers

Oven Roasted Corn

Cheesy Mashed Potatoes

What are your favorite real food side dishes for grilling?

Delicious real food (healthy) side dishes for grilling! Perfect for the next time you fire up the grill. Yummy, so many great ideas.

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Russian Tea Cakes

Russian Tea Cakes aka snowballs or Mexican Wedding Cakes (or Dust Balls as we called them. These are my favorite Christmas cookies. Super easy and they melt in your mouth.

Who doesn’t love a Christmas Cookie Exchange?

Find several great Christmas cookie recipes and link up your  own Christmas cookie recipe!

We would like to share with you some of our favorite Christmas cookies!  We can’t give you the actual cookie, but we can give you the recipes!  You can see one of my favorite Christmas cookie recipes below, and then find links to several other great Christmas cookie recipes at the bottom of this post.   We have also provided a linky on the bottom for you to link up your favorite Christmas cookies!  Come participate in our Online Christmas Cookie Exchange!

Here’s my recipe:

So only the recipe card says Russian Tea Cakes. The name we actually growing up calling this fabulous little cookies by? No, not snowball cookies like the rest of the world. Our name was a little more unique. We called them Dust Balls. That’s actually the name I still call them. But for some reason, I don’t think a cookie recipe called Dust Balls would go over well to the rest of the world so I’m calling them Russian Tea Cakes once again for the sake of this post.  What name do you use for these cookies? I know others who call them Mexican Wedding Cakes too.

Now that we got the name out of the way, let me tell you that I LOVE these cookies. They are easily in my top 3 Christmas cookies to make each year. They are delicate – like little balls of shortbread rolled in powdered sugar. I also love that they aren’t overly sweet.

Do yourself a favor and make a double batch while you are at it! The 24 cookies will be gone in no time – they are that addicting. They keep well in the freezer as well.

The nuts in this recipe are optional in my book. We do it both ways. Growing up, a lot of us kids didn’t like nuts messing with our desserts but now walnuts and pecans are some of my favorite things. Do what will make your family happy.

5.0 from 3 reviews
Russian Tea Cakes
Serves: 24 cookies
  • 1 cup butter, room temperature
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • ½ cup powdered sugar
  • 2¼ cups flour
  • ¾ cup chopped nuts
  • additional powdered sugar
  1. Cream butter and sugar.
  2. Sift flour and salt. Add to butter mixture.
  3. Blend in vanilla and nuts.
  4. Form in 1 inch balls.
  5. Bake at 350 degrees for 14 minutes.
  6. While warm roll in powdered sugar.


Russian Tea Cakes aka snowballs or Mexican Wedding Cakes (or Dust Balls as we called them. These are my favorite Christmas cookies. Super easy and they melt in your mouth.

You can go to the following blogs to see their Christmas cookie recipes.  These recipes are also first on the linky below.  

Creative K Kids — Santa’s Surprises
Simple Hacks Living — Candy Cane Snowballs
Gypsy Road — Incense & Peppermint
My Life Abundant — My Favorite Cookie with Ernest T. Bass
Home Garden Joy — Christmas Cookie Recipe Fudge Ecstasy Cookies
Barbara Vogelgesang — 12 Days of Christmas Cookies – Rainbow Cookies
From this Kitchen Table — Russian Tea Cakes – The Best Christmas Cookie Ever
Baking With Mom — Christmas Cut Out Sugar Cookies
Back Home Again — Nutella Cookies
Surviving Toddlerhood — Almond Joy Cookie Bites {Grain Free, Refined Sugar Free, Egg Free}
Creative Pink Butterfly — Coconut Macaroon Recipe
The Southern Fried Bride — Peppermint Wonderland Bars
One Hoolie Mama — 5 Ingredient Christmas Cookies
Snapshots and Snippets — Snowmen Cookies

You can also follow our Online Exchange Christmas Cookie Pinterest Board HERE to see all the  posts that are linked up below plus some other great Christmas posts that we find!

Follow our Online Christmas Cookie Exchange Board on Pinterest!

We would love it if you grabbed our button so that others can find this linky!

Creative K Kids

Link up your Christmas cookie recipes, and they will be seen on all the hosts’ blogs!

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Caramel Apple Bars

The most amazing caramel apple bars! I love these better than pie and crisp - it's that good. Perfect dessert for any meal and you can make the day before. Yum!

Caramel and apples make a perfect match and putting the two together in bar form is no exception. Did you hear that? Bar form! Yes, that means you can pick these up and take a bite out of them. You can’t do that with apple crisp or apple pie! If you want to dress this dessert up even more, place it on a plate and top with some vanilla ice cream and dig in with a fork, but you don’t have to (unlike that pesky pie and crisp that everyone seems to think needs either ice cream or whipped cream)!

I want to know who said Thanksgiving dessert has to be pie? I think Caramel Apple Bars would be the perfect ending to the big turkey dinner. Save yourself the hassle of rolling crusts this year. :-)

I use my yummy homemade caramel sauce. You’ll have about 1/2 cup leftover to top ice cream, drizzle into apple cider, or I suppose you could even drizzle each serving of these bars with even more caramel.

(And remember that fabulous apple pie ice cream recipe I posted a while back? You could easily substitute these bars for the pie!)

4.5 from 4 reviews
Caramel Apple Bars
  • 1¾ cups flour
  • 1⅔ cups rolled oats
  • 1½ cups brown sugar
  • 14 tablespoons butter, softened
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup caramel sauce
  • 3 cups of diced peeled apples
  1. Combine oats, flour, sugar, soda, cinnamon, and salt in a bowl. Mix. Add in softened butter and stir until mixture comes together.
  2. Press a little over half (around 2½ cups) of the mixture into the bottom of a 9x13 inch pan.
  3. Bake at 350 degrees for 10 minutes.
  4. Remove from oven and spread diced apples over the crust. Drizzle apples with caramel sauce and top with remaining oat mixture.
  5. Bake for 25 more minutes.
  6. Cool and cut into squares.
I use my homemade caramel sauce. You could also use jarred.

  The most amazing caramel apple bars! I love these better than pie and crisp - it's that good. Perfect dessert for any meal and you can make the day before. Yum!

For another great fall dessert, check out this Pumpkin Cheesecake:

Layered Pumpkin Cheesecake. The perfect dessert to finish any meal. Uses a pie pan too - no special pan necessary!

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Homemade Stovetop Popcorn

Mmm. The perfect snack. Leave the yucky microwaved stuff behind. With coconut oil, this is the BEST! New movie night tradition.

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Making your own stovetop popcorn is easy. Not only, that it’s super tasty and this recipe is the bomb. My kids (and husband) love movie nights that involve a giant bowl of this stuff.. CCoconut oil is the secret ingredient, skip the canola or vegetable oil and go straight to the good stuff. I buy my   coconut oil in 54 ounce tubs, but if you will only be using it for popcorn it’s still worth buying a small container! (Check out Amazon and Vitacost for a good selection. If you sign up using my Vitacost referral link, you’ll get $10 off.)

You might wonder, why not just pull out the microwave stuff. It’s a staple in so many homes. Easy and good movie night snack, right? Hold that thought. The synthetic butter flavoring is diacytel and may cause lung problems and most of the bags are lined with perfluorooctanoic acid, a carcinogen.

Don’t worry! There’s another option. Homemade is the way to go.

If you are looking to simplify homemade popcorn even more, check out a   Whirley-Pop Popper. This is the gadget we normally use, and it’s even easier. Today, though, I put my kernels in a good old pot and shook it around the old fashioned way to show you it can be done. :-) The bonus of using a heavy bottomed pot is that you get a little extra arm workout.

I’d say, if popcorn is something you just make once a month or a couple times a year, go with the pot method. If you make it weekly (or more – I’m telling you, it’s that good and easy. I love a snack I can give my kids in minutes.), investing in a  Whirley-Pop Popper is something you might want to do – and it’s not even that expensive.

5.0 from 1 reviews
Homemade Stovetop Popcorn
Serves: 9 cups
  • 2 tablespoons coconut oil
  • ½ cup popcorn kernels
  • 2-4 tablespoons butter
  • sea salt to taste
  1. Put 2 tablespoons in the bottom of a pot with a lid and add 3 popcorn kernels. Put the lid on and turn heat to medium (if you are using a thick bottom pot, turn it up a touch more.)
  2. Let pan sit on stove until the 3 kernels pop. Remove lid and add ½ cup of kernels. Replace lid. In the beginning shake pan every 20 or so seconds. As the corn begins popping, shake every 10 seconds.
  3. When the popping has stopped, pour popcorn into a bowl.
  4. Melt 2 tablespoons of butter. drizzle half of if over the popcorn and sprinkle with a little salt. Toss. Drizzle with the remaining butter. Toss. Add more butter and salt to taste.

Mmm. The perfect snack. Leave the yucky microwaved stuff behind. With coconut oil, this is the BEST! New movie night tradition.

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Oat Flour Pumpkin Muffins with Cranberries and Chocolate Chips

Delicious and healthy oat flour pumpkin muffins with cranberries and chocolate chips! So good and wheat free and refined sugar free. Great way to start your morning.

I love all things pumpkin. Well, except for pumpkin pie. But everything else, bring it on!

I have a Pinterest board all things pumpkin that I occasionally like to drool over. There are even some healthy recipes on it. For the most part, though, when pumpkin recipes come along they are loaded with sugar and not exactly health food. Those are good for desserts or a special occasion breakfast, but day to day, I hate to admit it, they probably shouldn’t be a part of my diet. (So sad.)

In an effort to get pumpkin into my day (and have a make ahead meal for breakfast) I put together these yummy oat flour pumpkin muffins with cranberries and chocolate chips.

That’s right, there’s no wheat in them at all and they have unrefined sweeteners (and not too much of it). I suppose, if you really wanted to, you could leave out the chocolate chips (or cranberries if you are my daughter. She thinks she doesn’t like them. Good thing my boy will eat them for her.) and they’ll be even healthier. Do so at your own risk. The chocolate is a yummy addition.

5.0 from 3 reviews
Cranberry Chocolate Chip Pumpkin Muffins
  • 2¼ cups oat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon allspice
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • 1 teaspoon cinnamon
  • 1 cup canned pumpkin
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 tablespoons coconut oil or butter
  • ¼ cup honey
  • ¼ cup coconut sugar (or brown sugar)
  • ⅓ cup milk
  • ½ cup chocolate chips
  • ½ cup cranberries, cut in half
  1. Preheat oven to 350 degrees (325 for a dark coated pan)
  2. Combine oat flour, baking powder, soda, salt, and spices in a small bowls
  3. In another bowl combine pumpkin, eggs, vanilla, oil, honey, coconut sugar, and milk. Mix well until smooth.
  4. Gently stir oat mixture into the wet ingredients.
  5. Fold in chocolate chips and cranberries.
  6. Put batter into 12 greased muffin tins.
  7. Bake for 18 minutes.
- I make my own oat flour using old fashioned rolled oats and blend them in the blender until a powder.
- If you omit the chocolate chips, increase sweeteners.
- I cut the amount of both sweeteners in half when making for our family!
- Can use 2½ teaspoons pumpkin pie spice instead of the spices.


Delicious and healthy oat flour pumpkin muffins with cranberries and chocolate chips! So good and wheat free and refined sugar free. Great way to start your morning.
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Tex Mex Spaghetti Squash

Super yummy and easy Tex Mex Spaghetti Squash! My FAVORITE spaghetti squash recipe - must make while it's squash season. (Can be vegetarian too!!!)

Last month, during our Whole30 I cooked spaghetti squash for my first time. We’ve since made it on several different occasions with the recipes having varying levels of success.

Let me tell you, this recipe for Tex Mex Spaghetti Squash is my favorite! Black beans, cumin, paprika. So many tasty flavors combined together and when you add melted cheese it’s only going to get better. Even my 17 months old who never eats ate this up!

This dish can easily be vegetarian or have chicken added in (or add the meat to just half of it). Either way, it’s good! (My husband would tell you with meat is always better.)

You also have the option of using the spaghetti squash shell as your serving dish or putting it in a baking dish. One less dish to do is always nice. :-)

Super yummy and easy Tex Mex Spaghetti Squash! My FAVORITE spaghetti squash recipe - must make while it's squash season. (Can be vegetarian too!!!)

If you are like me and are looking for a good first recipe to introduce spaghetti squash to your family or if you are a spaghetti squash veteran and wanting to try something new, this recipe needs to be on your menu. Tex Mex Spaghetti Squash is going to be my new standby during squash season.

4.8 from 5 reviews
Tex Mex Spaghetti Squash
Serves: 4-6
  • 1 large spaghetti squash
  • 1 cup frozen corn
  • 1½ cups black beans
  • 1½ teaspoon salt
  • 2 teaspoons cumin
  • 1½ teaspoons paprika
  • 1 teaspoon chili powder
  • 3 cloves garlic, minced
  • 1 jalapeno, deseeded and minced
  • 1 bell pepper, chopped
  • ½ onion, chopped
  • 2 cups diced cooked chicken - optional
  • 1-2 cups shredded cheddar cheese
  • Oil
Spaghetti Squash
  1. Carefully cut spaghetti squash in half. Scrape out the seeds and stringy insides. Lightly drizzle with olive oil and then sprinkle with salt. Place cut side down on a pan lined with parchment paper. Bake at 350 degrees for 45 minutes. Remove from oven and let cool until you can handle it. Turn squash over and use a fork to scrape across the squash short ways to make the spaghetti.
Everything Else
  1. Heat a skillet over medium heat. Drizzle with olive oil or coconut oil.
  2. Add onions and jalapeno and saute a few minutes. Add garlic, bell pepper, salt, cumin, paprika, and chili powder. Saute around 5 more minutes.
  3. Add corn and black beans (and chicken if using) and saute until heated through.
  4. Add spaghetti squash strands to skillet and carefully stir and toss everything together. Adjust salt and seasonings if needed.
  5. Transfer mixture into both halves of the squash or into an 8x11 glass baking dish.
  6. Sprinkle with cheese.
  7. Bake at 350 degrees for 30 minutes.


Super yummy and easy Tex Mex Spaghetti Squash! My FAVORITE spaghetti squash recipe - must make while it's squash season. (Can be vegetarian too!!!)

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Homemade Apple Pie Ice Cream

Oh my goodness! This homemade apple pie ice cream is incredible - all time favorite for our entire family. MUST make. (Plan for extra pie this Thanksgiving!)

Vanilla ice cream and apple pie, also known as my husband’s favorite dessert. Combine the two together and you have perfection. Creamy vanilla ice cream with a touch of cinnamon and real apple pie bites mixed in and you have the perfect fall dessert. Ice cream is the ideal ending to any meal, even as the outdoor temperatures cool down and this recipe proves it.

I have an addiction to homemade ice cream. In fact, my automatic ice cream maker is my favorite kitchen appliance.

After months of thinking about it, we finally experimented and made Homemade Apple Pie Ice Cream. Let me tell you, it should have happened a long time ago. This recipe is a winner. My husband declared the ice cream exceptional and a good friend said it was her favorite ice cream of the many I’ve made so far!

I made this ice cream lightly sweetened because I knew the apple pie was going to be added and we all thought it was perfect. You can make the pie from scratch or purchase one.

Also, if you have an immediate ice cream craving and don’t want to take the time to cook  and cool the ice cream, simply combine all the ingredients (making sure the cream and milk are thoroughly chilled – if you just bought it from the store, it won’t be cold enough) excluding the pie in the blender (or use beaters and a bowl) and combine well and pour into the ice cream maker. (If you don’t like eating raw eggs, you can leave the yolks out.) Freeze according to machine instructions and mix in pie at the end.

Don’t forget to check out my tips for using your automatic ice cream maker!

Oh my goodness! This homemade apple pie ice cream is incredible - all time favorite for our entire family. MUST make. (Plan for extra pie this Thanksgiving!)Plan to have extra apple pie after your Thanksgiving dinner this year, you won’t regret it!

5.0 from 1 reviews
Apple Pie Ice Cream
  • 2 cups heavy cream
  • 1½ cups whole milk
  • 2 egg yolks
  • ¼ -1/2 cup honey (or ½-1 cup white sugar)
  • dash salt
  • 1 tablespoon arrowroot powder (or cornstarch)
  • ½ teaspoon cinnamon
  • 1 teaspoon vanilla
  • ¼ of an apple pie
  1. Put dairy, honey, arrowroot powder, cinnamon and a dash of salt in a pan over low heat. Use a whisk to stir as mixture heats.
  2. Combine egg yolks and honey in a small bowl.
  3. Slowly add ½-1 cup of the of heated cream to the egg yolks (stirring constantly). Then slowly add the egg mixture to the pan of cream, whisking constantly.
  4. Heat the ice cream mixture gently until it thickens slightly. (Don't let it come to a boil.) It will take around 5 minutes.
  5. Remove from heat and add vanilla.
  6. As the ice cream mixture cools, stir it occasionally to keep a skim from forming on the top.
  7. Put ice cream into the refrigerator and chill at least 6 hours.
  8. Put mixture into ice cream maker and freeze according to your ice cream maker instructions.
  9. Chop apple pie into bite sized pieces and stir into the frozen ice cream.
  10. Serve immediately or put in freezer to have a more solid ice cream.
I used the ¼ cup of honey since the apple pie adds additional sweetness. If you like things sweeter, use the larger amount!


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Sweet Potato Breakfast Casserole – Dairy and Wheat Free

I love sweet potatoes. They are amazing. When I first made this Sweet Potato Breakfast Casserole, I was in love! It’s wheat free, dairy free, and is Whole30 approved. The perfect food to start your morning.

This sweet potato breakfast casserole is amazing and can even be made the night before! The leftovers taste amazing as well and it's #paleo and #whole30 approved. SO GOOD!

I made it once, ate leftover for the next three days. Made it again and ate the leftovers all week. It’s one of those dishes you don’t grow tired of – I enjoyed it just as much while finishing off the pan the second time. Yes, that means the leftovers taste just as good!

Let’s just pretend you don’t love sweet potatoes quite as much as I do. Don’t be scared away! My husband is not a fan and even he enjoyed this dish. The kiddos, they gobbled it up too.

If your mornings are anything like mine, you aren’t going to want to take time to brown pork and onions and roast the sweet potatoes in the morning. Let me fill you in on a little secret. The night before do all the prep work and layer the potatoes, meat, and veggies in the pan. Stick in the refrigerator. In a bowl, crack and whisk the eggs. Stick in the fridge. The next morning, pull the dishes out, whisk the coconut milk into the eggs and pour into the pan. Put the pan into the cold oven and turn onto 350 degrees. In just 30-35 minutes it will be ready for you!

4.7 from 6 reviews
Sweet Potato Breakfast Casserole - Dairy and Wheat Free
  • 1 pound ground pork (or meat of your choice)
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ¼ teaspoon powdered thyme
  • ½ teaspoon sage
  • ⅛ teaspoon fennel
  • pinch red pepper flakes
  • black pepper
Everything Else
  • 4 cups peeled and cubed sweet potatoes (3-4 potatoes)
  • 1 onion, diced
  • 1 bell pepper, diced (optional)
  • 8 eggs (large - extra large)
  • ½ cup coconut milk (canned) can sub other milk
  • Sea Salt and freshly cracked pepper
  1. In a skilled combine all the sausage ingredients. Cook until almost done. Add the onions and finish cooking.
  2. Meanwhile, place sweet potatoes on a jelly roll pan and broil on high for 10 minutes, stir and broil another 5 minutes. I keep my pan in the middle of the oven, if yours is higher you may need to cut down on the time.
  3. Turn oven to 350 degrees.
  4. In a bowl, whisk together coconut milk and eggs and season with salt and pepper.
  5. Spread broiled sweet potatoes in the bottom of a 9x13 inch pan. Top with meat mixture. Sprinkle with the bell peppers. Pour egg mixture over the top.
  6. Put in preheated 350 degree oven and bake for 30 minutes.
To make the night before, follow the steps for the sausage and sweet potatoes and layer those and the bell pepper in the pan. Place in refrigerator. Whisk eggs in a bowl and put in refrigerator. In the morning add the coconut milk to the eggs and whisk and pour over the pan. Place in cold oven and turn to 350. Bake for 35 minutes.


This sweet potato breakfast casserole is amazing and can even be made the night before! The leftovers taste amazing as well and it's #paleo and #whole30 approved. SO GOOD!

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