Kale and Sausage Frittata

Is it just me or are FRITTATAS all the rage? I always felt like they looked too complicated, but honestly it’s quite easy AND now I have a few days worth of breakfasts for the week. If you don’t already have one, I would invest in a cast iron skillet – I do think that is key. You can get a medium size Lodge brand cast iron skillet for under $50. It’s a great cookware investment.  

Kale & Sausage Frittata

Frittatas are an easy way to have a nutrient dense breakfast prepared for several days. I don't know about you, but a quick and easy protein-rich breakfast gets me started on the right foot each day.
Cook Time 50 minutes
Course Breakfast, Brunch
Cuisine American
Servings 6 people


  • Lodge Cast Iron Skillet


  • 1 tbsp cooking fat
  • 1 med. onion diced
  • 4 kale leaves destemmed & coarsely chopped
  • ¼ cup loosely packed basil chiffonade
  • 8 eggs pasture-raised
  • ¾ cup bulk pork sausage
  • 2 tbsp mizithra cheese grated
  • 1 tsp sea salt
  • ½ tsp fresh ground pepper
  • ½ tsp granulated garlic
  • ½ tsp dried oregano
  • ½ tsp sage
  • ½ tsp dried parsley


  • Preheat the oven to 350° F.
  • Melt the cooking fat in a cast iron skillet on medium-high. Rotate to coat the pan.
  • Add the onions and sauté until just translucent. Add the sausage and cook through using a spatula to break apart the meat. 
  • In a medium bowl, crack the eggs, whisk, and add six seasonings. Stir to combine. 
  • Once the sausage has cooked through, add the kale to the pan and begin to wilt. Then add the eggs. Stir just enough to disperse eggs throughout the pan. 
  • Top with basil and mizithra cheese. 
  • Bake at 350° F for 15-20 minutes or until the eggs have puffed up and solidified. Serve warm – Enjoy!


  • The frittata tends to stick if stored in the cast iron skillet. Take any leftovers out of the pan before refrigerating.
Keyword breakfast, brunch, frittata, gluten-free, grain free breakfast

Pancake Charcuterie

2020 Mother’s Day Pancake Charcuterie Board

In keeping with the spirit of charcuterie boards, there is no one way to charcuterie! Add what appeals to you and your guests, but here is what we included in ours:

ProteinBrunchy CarbsFruitsToppings
BaconGluten Free pancakesStrawberriesHazelnut & Chocolate spread
SausageGluten Free pancake cerealBlueberriesJam
Deviled Eggs
(not picutred)
(accidentally left at home!
Coffee cakePecan butter

Recipes for the pancakes, the pancake cereal, and the coffee cake came from The New Best Recipe cookbook using Cup for Cup gluten free flour.

Pancake Charcuterie Board complete with Pancake cereal. This is all the rage on Instagram!

Beetroot Relish

Avocado Toast from Bricklane Melbourne.

Who doesn’t love Brunch? Recreating an avocado toast that we had in Melbourne at Bricklane Melbourne has been on my to-do list since we got back. It was one of the best brunches of my life (although Melbourne was filled with epic Brunches). This brunch is certainly not identical, but I was after that BEETROOT RELISH and Jim and I both conquer that IT IS DELISH.

My Avocado Toast with Beetroot Relish.

Beetroot Relish

This is just an easy recipe and packs a flavor punch. Beets are also really great for liver and heart health, so it's worth finding a beet recipe that you enjoy.
Cook Time 25 minutes
Course Side Dish
Cuisine Australian, European
Servings 8 people


  • Cuisenart Food Processor (optional)


  • 1 med onion
  • lbs Love Beets (about three packs of Love Beets)
  • ¾ cup water
  • ¾ cup organic sugar
  • cup red wine vinegar
  • sea salt to taste
  • ground pepper to taste


  • If you do not have Love Beets, you can certainly use fresh beets. Just boil until a knife easily pierces and peel.
  • Grate one medium onion (I prefer to use my Cuisinart Food Processor for this).
  • Grate about 1 3/4 lbs of Love Beets
  • Make a simple syrup with 3/4 cup water and 3/4 cup sugar. Add water and sugar to a medium pot on high. Once dissolved, keep stirring and allow some liquid to evaporate. The goal is to create something between a simple syrup and a simple syrup reduction
  • Add beets, onions, and simple syrup semi-reduction to a large bowl and mix.
  • Add red wine vinegar, sea salt, and pepper and mix.
  • Let sit for a couple of hours or ideally, overnight, for the flavor to meld together. Serve with avocado toast, bacon, feta, and a fried egg (or whatever floats your breakfast boat).
Keyword beet relish, beetroot relish, relish

Breakfast Casserole

While visiting my Aunt Regina and Uncle John in Austin for our trip to South by Southwest in 2010, she made us a delicious breakfast casserole. Ever since then I’ve played with the recipe and made it my own.

First, I added MORE veggies to the original recipe, because, well, VEGGIES. Next, I began omitting the potatoes when we went Paleo. I’ve made it with several different meat options; just bacon, bacon and sausage, just sausage, or some leftover ham during the holidays. My latest version has no cheese since I’m avoiding most dairy. No matter which version you make, it’s sure to be a crowd pleaser. This is my current go-to version.

This is the perfect recipe for Sunday brunch, Christmas breakfast (our tradition), or to make ahead for quick-and-easy breakfasts for the week. While on The 21-Day Sugar Detox, this has been a great option for my husband and I. Let me know what you think!

This picture doesn’t do it justice. I’ll be updating the photo soon.

Breakfast Casserole

If you have a pot-luck or are entertaining some guests this breakfast casserole is perfect. You can use what veggies you have on hand or use your favorites instead. To make it more kid-friendly, reduce or omit the amount of green chilies and/or red pepper flakes.
Prep Time 10 minutes
Cook Time 40 minutes
Course Breakfast, Brunch, casserole
Cuisine American
Servings 8 people


  • 12 eggs pasture-raised
  • 8 slices pasture-raised bacon cooked and chopped
  • 1 can diced green chilies
  • 2 bell peppers diced
  • 1 med onion diced
  • 2 tbsp grass-fed butter
  • ½ tsp red pepper flakes
  • ½ tsp granulated garlic
  • sea salt to taste
  • fresh ground pepper to taste

Optional Ingredients (add any or all of these to tweak the recipe)

  • 1 cup cheddar cheese shredded
  • 1 large russet potato grated
  • ½ lb ground pork sausage cooked
  • 1 cup ham cooked and coarsely chopped


  • Preheat oven to 350°F.
  • Grease a 13″ x 9″ pan with oil of your choosing (I would use bacon fat reserved from cooking the bacon).
  • Sauté the bell peppers and onions in a skillet with the butter.
  • Crack the eggs into a bowl and scramble. Season with sea salt, pepper, red pepper flakes, and garlic.
  • Optional items: If using the optional items, layer the potatoes first and the cheese last, so it is on top. If using the ham and or sausage, layer them with the bacon.
  • In the baking dish, layer the bell peppers, onions, chili peppers, bacon, and then pour the egg scramble on top.
  • Bake for 30-40 minutes or until firm in the middle. Cool for 10 minutes, then cut and serve. 
Keyword breakfast casserole, casserole

Eggs are a good source of protein and healthy fat; often considered a “perfect food”. They are a good source of vitamins B12, B6, and D, riboflavin, choline, phosphorous, selenium, folic acid, pantothenic acid, iron, and omega-3s. It is important to choose pasture-raised, organic eggs because they are rich in the above nutrients, while factory-farmed eggs generally are not.

Green Bell Peppers are one of the most nutrient dense foods and are a great source of fiber. They are rich in vitamins C, K, B6, thiamin, folic acid, and also beta-carotene. They are great sources of phytonutrients. Green bell peppers help prevent against cataracts, prevent blood clots, which reduces risk of heart attacks and strokes.

Onions are a good source of vitamins C and B6, potassium, and manganese. They are also rich in antioxidants, particularly quercetin, kaempferol, and myricetin, which all play a role in cancer prevention. Onions also help to reduce the risk of cardiovascular disease and osteoporosis.